Powers Irish Rye, 43.2%

At the 2016 Irish Whiskey Awards Brian Nation – then Master Distiller for Midleton – announced rye had been planted in County Wexford to be used for whiskey distillation.

This gave me great cheers as rye historically was an integral ingredient in the mash-bill of Irish Whiskey.

Conveniently at that event a bottle of Ransom The Emerald – an American made whiskey using a mixed mash-bill based on an Irish Whiskey recipe containing rye – did the rounds.

What a delight it was to taste!

A few years ago the only rye influence available in Irish Whiskey came from the use of ex-rye casks.

PrizeFight Whiskey were one of the first & used this method to great effect.

Other Irish Whiskey like the wonderful Bart’s from Lough Ree, Foxes Bow & Blackwater’s Velvet Cap followed & all benefited – to my palate at least – from the additional flavour profile rye brings to the mix.

It’s only in the last year or so actual rye grain has made the mash-bill of a couple of Irish Whiskey.

Shortcross Rye & Malt I instantly fell in love with – while the charms of Method & Madness Rye And Malt weren’t as immediate.

Powers Rye takes this flavoursome grain to a new level.

Using only Irish grown grain in a 100% rye mash-bill – this instantly poses the question if enzymes were used to kickstart fermentation?

Even in the US a small amount of malted barley provides this catalyst as shown by the readily available 95/5 mix of Bulleit Rye.

Such questions however play second fiddle to my primary objective – how does Powers Rye taste?

Well the nose displays that classic signature peppery spice of rye whiskey.

There’s a richness & warmth encountered on the palate which pleased me.

Perhaps being freed from the American rule of using virgin casks for maturation has allowed a juiciness from ex-bourbon casks to balance the dryness of many a rye.

Different cask maturation is a common feature in European Rye I’ve enjoyed.

The gorgeous French Roof Rye certainly enticed me – while Wild Fields from Poland & Stork Rye from Germany also offered different interpretations of rye whiskey worth trying.

Meanwhile Powers Irish Rye’s finish provided more of those lovely spices & while there was a dry element – it was balanced by a nuanced juiciness & warm feeling.

I thoroughly welcome the increased diversity Powers Rye brings to the Irish Whiskey category.

It opens up a new layer of flavour & style which has sadly been lost to the industry for about a century.

Back in 1908 the esteemed Mr A Jameson stated at The Royal Commission Into Whisky that rye was a common ingredient in Irish Whiskey,

‘but rye is very a difficult thing to buy nowadays grown in Ireland’.

Thankfully that is no longer the case.

Welcome back Irish Rye!

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By pressing on the green coloured type you will be directed to my blogs on the whiskey highlighted.

Difficulties of using rye in distillation here.

I picked my Powers Rye up in O’Brien’s here.

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Old Warehouse, Tullamore

It’s great to see an old historical Irish Whiskey building come back into use.

Tullamore DEW’s Old Bonded Warehouse has re-opened under new ownership – local businessman Alan Clancy & local PGA golfer Shane Lowry – with a new name – Old Warehouse.

The building has only been open to the public for a few weeks but a visit to sample the hospitality was in order.

Much remains the same from the outside – only the whiskey barrels sport their new branding.

The inside is oddly reminiscent of the former owners Tullamore DEW – who rightly moved the whiskey visitors experience to the actual working distillery a few miles down the road – with the bar area now moving to the back wall but happily showing an array of whiskey barrels as well as 3 copper pot stills in the 2nd floor dining area.

A nice little touch was the copper topped salt & pepper set which made me smile.

The top floor has yet to be developed into a sports bar & a large pizza oven is due to be fired up too. A late licence has also been applied for.

We enjoyed a late brunch in congenial & warm surroundings.

It took me back to an earlier meal in the building – 2016’s Irish Whiskey Awards!

All in all a fantastic venue and a welcome addition to the hospitality scene in Tullamore – along with the Midlands in general.

I’ll definitely be back!

Press release of Old Warehouse opening here.

Old Warehouse facebook page here.

My thoughts on the 2016 Irish Whiskey Awards here.

Paddy’s Share Irish Whiskey, Blend, 47%

Being a judge in the blind whiskey tastings for the Irish Whiskey Awards 2021 did reveal a few surprises.

One of them was an entrant named Paddy’s Share in the Blended Limited Release category.

Photo Courtesy Celtic Whiskey Shop

I gave it an above average score with brief tasting notes of

‘very soft smoke, soft palate, drying finish, pale colour’.

Searching the internet failed to uncover what Paddy’s Share was – until now!

Sazerac -Paddy brand owners – have just unveiled Paddy’s Share to the public.

A sherry finished triple distilled blend presented at 47% offering bold & nutty flavours.

Blind Whiskey Judging courtesy Whiskey Nut

Paddy’s Share is a welcome addition to the long established brand & one that stood out for me in the blind tasting.

Looking forward to enjoying more of Paddy’s Share!

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The Brollach, Single Malt, 46.45%

There was a highly unexpected & very pleasant surprise entry into the Irish Whiskey Awards 2021.

The Brollach.

Tasted blind in the Cask Strength category The Brollach scored well on my palate.

It shared joint 2nd – along with 2 other offerings.

Perhaps it’s 46.45% presentation gave it an advantage over higher strength whiskey where I often find the flavours blown away.

As it is the only thing that blew me away was the price – €5,500!

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All images courtesy Craft Irish Whiskey Co

Plain Packaging, Branding & Celebrity Spirits

For health reasons Plain Packaging is now enforced for tobacco products in Ireland & it could well follow for alcohol.

Plain packaging c/oPackagingNews

A recent report highlighted the issues involved – from the brands position – but It did set me wondering.

I drink whiskey to enjoy the taste.

Fancy packaging, back stories & celebrity endorsements may enhance the experience – but the liquid inside the bottle & how my palate perceives it is paramount.

As I’m currently judging this years Irish Whiskey Awards I note all the samples come in plain packaging – albeit without the health warnings.

Blind whiskey judging c/othewhiskeynut

This is to strip out any bias – conscious or unconscious – towards particular brands or distilleries & lets the whiskey speak for itself.

Branding clearly works. It’s why companies spend vast amounts of money establishing a ‘relationship’ with the customer.

Celebrity endorsements are an extension of that process & are part of the cultural fabric today.

McGregor c/oProperTwelve

From Conor McGregor to Graeme McDowell – note the different reception shown to both – George Clooney to Rita Ora – celebrities boost sales.

Prospero Tequila c/oSpiritsBusiness

Whiskey bloggers also court celebrity status promoting merchandise & image over and above actual content.

Love it or loath it – branding abounds.

Whether your whiskey comes in Plain Packaging or not, is promoted by a superstar or just recommended by a popular blogger or not, rest assured the whiskey flavour remains the same.

How your palate experiences & interprets that flavour is unique to you.

Whiskey in a Tuath glass c/othewhiskeynut

Pour yourself a measure & let the whiskey do the talking.

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Hyde Whiskey Selection x 6, Blends, Single Grain & Single Malt, 46%.

I’ve got to hand it to Hyde Whiskey.

Despite the early controversy over labelling – their whiskey has always rated highly with me winning 2 blind tasting categories in the 2017 Irish Whiskey Awards judging sessions I attended.

Perhaps it’s #allaboutthewood – as their slogan goes.

Or could it be the non chill filtration & no added caramel?

The ‘no added caramel’ isn’t actually stated on the labels – but a perusal of whisky.de – where it’s a requirement to say if caramel is added- reveals none.

Whatever the reasons – my palate enjoys Hyde Whiskey & an opportunity to sample 6 of their current range is a delight.

Tasty line-up! c/othewhiskeynut

Many thanks to Hyde Whiskey for providing the samples. My thoughts – as always – are my own.

Rather than going by release numbers or dates – all Hyde Whiskey carry significant years in Douglas Hyde’s history as well as release numbers – I’m following perceived wisdom in tasting Blends, Single Grain & Single Malt.

All are presented at a pleasing 46%.

Blends

1938 c/othewhiskeynut

No 6, 1938, President’s Reserve, Sherry Cask Finish

Honeyed vanilla, smooth & easy, clean finish with lovely prickliness.

Having given this top rating in the 2017 blind judging it was great to encounter this one again. It didn’t disappoint.

1640 c/othewhiskeynut

No 8, 1640, Heritage Cask, Stout Cask Finish

Crisp & clean, lovely mouth coating, flavours develop on a long finish.

A recent newcomer to the range entering the exciting beer cask finished craze. I found it a very engaging offering.

Single Grain

1916 c/othewhiskeynut

No 3, 1916, The Áras Cask, Single Grain

Rich vanillas, lightness yet full on flavour, classic ex-bourbon cask notes.

I’ve always found this one an attractive whiskey. Love the simplicity & cleanliness of the ex-bourbon maturation which 1916 has in spades.

1860 c/othewhiskeynut

No 5, 1860, The Áras Cask, Burgundy Cask Finish

Dark fruits, easy sweet mellowness, almost like fruit pastels on the finish.

I do find wine finished whiskey a tad too sweet for my palate – but they’re a winner for others. This is a good example.

Single Malt

1893 c/othewhiskeynut

No 7, 1893, President’s Cask, Sherry Cask Matured

Rich sweet fruitiness, silky mouthfeel, notes of sweet plums.

Originally released as a 10 year old, now non age statemented, the sweet tooth flavours still come through very well.

1922 c/othewhiskeynut

No 4, 1922, President’s Cask, Rum Cask Finish

Dark fruitiness, heavier appeal, rich juiciness, touch of spice.

Despite being sweet, the rum finish added depth & body which suited my palate. Very nice!

Thoughts

Trying to choose a favourite among this excellent selection is really down to personal preference with such fine whiskeys.

To narrow it down my winners for each category were;

1938 for the blends,

1916 for single grain &

1922 for single malt.

These whiskey are all winners in my book – but for overall appeal, lovely engaging flavours & attractive bite on the finish – I’m giving top spot to 1938!

What is your preference?

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Three Ships 15 Year Old Pinotage Cask, Blend, 46.2%

I’d heard a lot about the James Sedgwick Distillery in South Africa – mainly positive – so I couldn’t let this opportunity pass.

A glass of Three Ships 15yo was duly ordered in a packed Dick Mac’s pub at Dingle after the fabulous Irish Whiskey Awards 2019 event.

I got chatting with some American tourists – as you do – and they asked a pertinent question.

‘If you’ve heard a lot of good news regarding a whiskey – does that raise your expectations?’

‘Certainly’ I replied ‘But the proof is in the drinking.’

I saw Three Ships & took a glass. c/othewhiskeynut

So I gave Three Ships a good nosing – and beamed a broad smile.

There was a richness & depth to this whisky that captivated me.

Notes of dark cherries – a juicy fruitiness – the warmth from years in wood and a touch of oaky spice. It reminded me of a good port finish – yet this was a South African Pinotage Wine cask. Works for my palate!

Those dark –  almost heavy notes – followed through into the taste. My mouth burst with flavours before a pleasing punchy alcohol kick set them alight.

The finish had those flavours gently falling back into orbit with a gorgeous warm oaky spice tinged with prickly juiciness.

Three Ships aft label c/othewhiskeynut

I was so impressed I insisted my American friends took a swig.

They likened the punchy quality to a good rye – no bad thing in my book – although the luscious fruit juiciness of Three Ships was in contradiction to the dry peppery spice of a rye.

Even after tasting the Irish Whiskey Awards winners – this Three Ships 15yo certainly won me over!

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Many thanks to the kindly American tourists for sharing their time & displaying the whisky for my snaps. Hope you had a great time in Ireland.

 

Porterhouse Celebration Stout, 4th Barrel Aged Release, 12%

An unexpected serve at Dingle Distillery for the Irish Whiskey Awards 2019 event was this Celebration Stout from Porterhouse Brewery.

It’s dark and it’s heavy. c/othewhiskeynut

I say unexpected as I’d not come across this one before – and obviously missed the previous 3 offerings.

Rich & dark, the sweet malty notes on the nose from the ex bourbon barrels used to mature this beer pulled me in.

Drinking beer in the distillery. c/othewhiskeynut

The palate had a dark fruitiness to it – ex port casks (a favourite of Dingle Whiskey) contributed to this element – and the carbonation being light suited my tastes.

Full bodied & bursting with flavour this isn’t a shy stout – I certainly warmed to it’s delights.

Clearly the judges thought so too – as Celebration Stout went on to win the Best Irish Whiskey Barrel Aged Beer category .

A worthy winner!

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JJ Corry, The Flintlock, 16 Year Old Single Malt, 46%

The first thing you notice about the new Flintlock release from the award winning Chapel Gate Whiskey is the pale complexion of the 16 year old single malt.

Come on in to Chapel Gate Irish Whiskey c/othewhiskeynut

No added colouring here.

The next thing you notice is the rich aroma of vanilla even as you pour the sample into a Túath Glass.

No chill filtering either.

It’s silky smooth in the mouth.

Yet more rich vanilla & light caramel from the bourbon cask maturation.

Some fresh lemony citrus notes.

It softly grows into a gorgeously gentle spiciness which dances off the tongue.

A lovely warming finish rounds up this award winning single malt.

Sláinte.

A sample was taken at the Irish Whiskey Awards held in Slane Castle on 18th October 2018 and tasted at home.

Limited release – contact Celtic Whiskey Shop to reserve a bottle.

Kilbeggan Small Batch Rye, 43%

I got fierce excited at last years Whiskey Live Dublin over the opportunity to sample an Irish rye whiskey that was still maturing in Kilbeggan Distillery.

The bottle was filled straight from the cask at over 60% ABV & presented non chill filtered without added caramel.

When will this stunner be released? c/othewhiskeynut

It was powerful – yet the mashbill of malted & unmalted barley together with a high rye content displayed that wonderful peppery rye spiciness with a smooth & creamy barley influence.

Almost a year on the production bottle has been released in time for Whiskey Live Dublin 2018 – as well as picking up a Gold Medal at the recently held Irish Whiskey Awards.

As a self confessed rye fan I picked up a bottle in the distillery on my return from the highly enjoyable awards evening at Slane Castle.

Small Batch Rye calling card c/othewhiskeynut

Now the bottle design is rather muted & understated. There are some lovely tasting notes on the back label – an unexplained handshake logo on the neck – and a nod to the historical inclusion of rye in Irish whiskey making from times past.

The back label c/othewhiskeynut

I fully welcome the return of rye to the modern Irish whiskey scene.

On the nose it’s very soft, slightly sweet with just a hint of peppery spice that signifies the rye content.

The palate is also very silky & smooth. The barley content dominates the initial experience before that black pepper spiciness – which I love – kicks in to leave a wonderfully drying mouthfeel at the end which slowly fades away.

At 43% & with added caramel – which is found throughout the Kilbeggan range of whiskeys – I couldn’t help feeling some of the spark & vitality of that original cask sample had been lost a little in this more tame offering.

I just had to compare it with the Arbikie Highland Rye released late 2017 in Scotland.

Ireland v Scotland Rye test c/othewhiskeynut

Now this is also a barley/rye mix – but there’s no unmalted barley – and the rye content is higher at 52%. It’s also younger at only 2 years old & has no added caramel or chill filtering. It’s bottled at 46%.

There is more pronounced rye on the nose.

The smoothness & creaminess of the barley belies it’s young age before a joyfully massively drying peppery spice explodes on the palate leaving a fabulously prickly finish.

I’m afraid to say – when it comes to rye – Scotland do it better.