Back in 2007 Kilbeggan released a 15 Year Old Finest Irish Whiskey complete with stylish bottle & packaging to commemorate 250 years of distilling history at the Kilbeggan Distillery in County Westmeath.
It was very well received at the time & went on to win many awards.
Being a rather limited release it attracted a lot of buyers who stored it for intended resale, for a special occasion or just collecting.
Luckily I knew someone who’d actually opened it to enjoy the delights within.
Very generously – I managed a sample!
Now there are always dangers when storing whiskey – and this became evident on the nose with a slight fustiness going on among an otherwise attractive nuttiness.
The palate was soft, smooth & easy with a touch of woody spice going on in the rear.
A gorgeous juiciness finished up the proceedings.
A lovely little drop indeed – although that slight fusty note on the nose suggests it’s not ageing well.
If you enjoy your whiskey – perhaps drinking it soon after purchase is recommended.
Despite the 1000 Years title – Malachy believes the term Whiskey was coined by King Henry II’s soldiers who invaded Ireland in the 12th Century – the 1st half of the book deals with a rather troubling invention – the Coffey Still – that continues to influence Irish Whiskey today.
The big question of how a world leading industry in it’s prime lost it’s title is answered very succinctly in this 1980 publication – blending.
The dominant 4 whiskey houses of Dublin – J Jameson, Wm Jameson, J Powers & G Roe – rejected the efficient distilling equipment of A Coffey with his patent still.
They also rejected the growing art of blending whereby a large amount of ‘silent spirit’ produced in those Coffey Stills are mixed with more flavoursome spirit obtained from traditional pot stills.
In doing so Irish Whiskey stagnated & collapsed for over 100 years.
When Malachy wrote his book there was only 1 surviving Irish Whiskey company – Irish Distillers – operating out of 2 distilleries – New Midleton & Old Bushmills.
What changed the demise was the final embracement of the Coffey Still in revising & marketing the Jameson, Powers & Paddy brands as blends to the world.
The category has gone from strength to strength ever since.
There are now up to 63 aspiring & established whiskey distilleries looking to invest, plan, build & market their own Irish Whiskey – creating a much more broad & diverse category.
It’s a fabulous time to witness the rebirth of Irish Whiskey – and give a nod of appreciation to A Coffey & his world changing still.
I received this lovely looking duo of ryes courtesy of Axiom Brands – many thanks.
Being a self confessed rye head WhistlePig loomed large yet had always eluded me.
Now was my chance to try them out.
First the controversy.
To begin with WhistlePig didn’t distill their own rye. They bought a load of Canadian Rye destined to be used in blending, shipped it across the border & finished it to WhistlePig’s own requirements at their Vermont Farm.
Having built up a bit of a following & brand recognition they latterly distill their own rye made from grain grown on the farm, aged in oak trees from Vermont & cut with water from the farm well.
Some folks have a problem with this.
To me it makes sound business sense being able to sell sourced product before your own matures. It also allows experimentation & a growing knowledge in handling the spirit in advance of committing even more money into building a distillery.
But what really interests me is how it tastes.
So let’s go!
WhistlePig 10 Year Old, Straight Rye, 50%
Very marginally paler than the 12yo.
Classic peppery rye spice on the nose yet balanced & nuanced with the decade in oak.
A powerful rye hit on tasting. The balance has gone as rye spices shine through with added tannins in the mix leading to a long lasting dry finish.
A no nonsense take no prisoners brute of a rye.
WhistlePig 12 Year Old, Old World Rye, 43%
Can I detect a slightly darker hue to this one?
The rye spices have taken on a more rounded, almost perfumed nose. Makes me want to jump in!
Softer on the palate, even creamy to begin with, before it reminds you this is a rye with that classic dry peppery spice slowly growing in intensity.
A more balanced & complex rye that benefits from it’s ageing in Madeira, Sauternes & Port Casks.
The ‘in yer face’ honesty of the 10 or the complexity of the 12?
Both have their good points – but on balance – the Old World 12 piques my interest the most.
The novel triple cask approach adds depth & variety to the classic rye canon.