One of the last bars I entered before the COVID19 shutdown was Garavan’s in Galway.
There on the shelves was an old acquaintance of mine – Michael Collins Whiskey.
Single Malt c/othewhiskeynut
Michael Collins is an iconic figure in Irish history. To name a whiskey brand after him celebrates that history.
When having a glass I not only enjoy the whiskey – I also wonder at the momentous changes Michael Collins witnessed – and eagerly participated in – a hundred years ago. There is a similarity to the current changes we are living through with the pandemic.
I ponder at the beauty and longevity of a brand too.
It can outlive changes in distilleries that supply the spirit.
It can overcome changes in ownership.
It can constantly change & adapt to the availability of casks – altering the blending ratios accordingly to produce the finished product.
I polished off the blend! c/othewhiskeynut
Yet it’s still remains the same brand.
The Single Malt version before me was the old ‘baseball bat’ shaped bottle originally commissioned by Sidney Frank Importing Co. There is no age statement with this one.
It had a smooth honeyed maltiness to begin with. A characterful bite followed by a touch of dryness on the finish – perhaps reflecting a smidge of smokiness – which is more evident in the 10 Year Old Single Malt offering.
This blog comes to you with the musical accompaniment of LCD Soundsystem.
I’m Losing My Edge.
Usually on encountering a wall of whiskey I’d be choosing bottles I’ve not tasted before but in this instance – an old favourite was proffered up by the Hi-Spirits rep.
Michael Collins Blend, 40%
Michael Collins Blend c/othewhiskeynut
An easy going well balanced & honeyed blend from a few years ago.
Sadly discontinued during the Beam takeover of Cooley/Kilbeggan – there are rumors new brand owners Sazerac are going to revitalize it.
I’d be pleased to welcome it’s return.
My last encounter was with the distinctive ‘baseball bat’ bottle – redesigned into the beautifully labeled one above.
My empty Micheal Collins Blend c/othewhiskeynut
I’m Losing My Edge.
UnTamed 63.8%
The Wild Geese UnTamed c/othewhiskeynut
Ever since giving UnTamed category winner in the Cask Strength offerings of my blind Irish Whiskey Awards 2019 judging session – I’d yet to meet it in the wild.
It didn’t give much away on the nose.
Initially the flavours were soft, sweet & gentle before an explosion of alcohol hit the palate. Yet those gloriously tasty remnants faded slowly away on the long finish.
I’d vote for it again.
I’m Losing My Edge.
Last orders – FEW Bourbon 46.5%
FEW Bourbon c/othewhiskeynut
Searching the wall of whiskey for something suitable – FEW Bourbon caught my eye.
I’d enjoyed their FEW Rye – polished off previously.
FEW Rye c/othewhiskeynut
I liked their ‘remembering’ of Francis Elizabeth Willard– a key campaigner in the temperance movement of America – as well as votes for women and anti-lynching.
And I liked the young & fresh combination of flavours within this bourbon.
Only when I checked my tasting list did I discover I’ve had it before!
I’m Losing My Edge – But I Was There!
And I need to get back there to the Celtic Whiskey Bar & Larder and enjoy a tasty trio of whiskey I’ve yet to meet!
There’s been a lot of interest in the new design for Paddy’s Irish Whiskey.
Sazerac have recently taken ownership of the brand from Pernod Ricard – it is still made in the New Midleton Distillery in Ireland – and are injecting some money & life into the marketing & labeling of this historic whiskey.
Die hard fans are not exactly enamoured by the rebrand.
The additional ‘s in Paddy, the additional ‘e’ in whiskey, the altered image of Paddy himself with bowler hat, clover and smile has all caused a degree of ire.
twitter comment
I see it as the onward development & change inherent within the whiskey industry.
Spotting some bottles in my local Dunnes store when out shopping – also with the extra ‘e’ – I thought it opportune to revisit this blend.
Paddy Whiskey c/othewhiskeynut
The nose has that sweet caramelly aroma common to many an entry level blend. It’s relatively grainy neutral otherwise.
The taste is soft & sweet, but develops into a noticeable heat with warming vanilla & caramel dominating.
It’s a robust little dram with a short finish & uncomplicated appeal.
What Paddy Flaherty was dishing out in his legendary sales adventures is in all probability nothing like today’s offering.
To begin with it wouldn’t have been chill filtered. That practice didn’t become common until after the 1940’s or 50’s.
The barley and/or corn raw ingredients were probably organic – as were all grains in a pre-petro chemical agri business environment.
The whiskey Paddy was plying would likely have been a pot still whiskey – a mix of malted & unmalted barley – and not a blend at all. Irish distillers were reluctant to embrace the new technology of the Coffey Still which kick started the modern whisky industry.
Paddy no ‘e’ Centenary Whisky c/othewhiskeynut
It also wasn’t until the 1920’s or 30’s that bottling Irish whiskey became the norm. Usually it was sold in barrels to pubs, bars & hotels who dispensed it straight from the cask – a large variation in quality could then ensue.
Even if Carol Quinn – Archivist at Irish Distillers – is sitting on an original Paddy Whisky recipe – it would be difficult to recreate.
The soils would be different, the water would be different, the air would be different, the processes have been altered, the wood for maturation would be different – all factors that in a myriad of ways would alter the taste, texture and flavour of the resulting whiskey.
But we can sit down today and enjoy a glass of Paddy’s Irish Whiskey.
I raise a toast to his memory and the fabulous tales therein of the original brand ambassador.
One of the most innovative & interesting new whiskeys I managed to sample at the recent Whiskey Live Dublin event was a 10 year old grain finished in ex-Mezcal casks.
Innovation in an Irish Whiskey c/othewhiskeynut
Mezcal might not be familiar to many – I only recently sampled one myself – hence I thought it timely to explore this drink.
Mezcal is a distilled spirit made from the agave plant. It has Geographical Indication status and must be made in Mexico.
Mezcal has a long history & tradition involving roasting pits to process the raw agave. The addition of agave fibres to boost flavour during fermentation and distillation in pot stills made of clay – at least for the highest grade of Ancestral Mezcal.
Mexican Mezcal c/othewhiskeynut
The Monte Alban before me would be an entry level Mezcal – it’s all I could find at my local store – and is produced in Mexico for the Sazerac group.
The nose is very pungent with heavy deep earthy notes complimented by a mere wisp of smoke.
Very smooth & approachable on the palate. The earthy aromas dominate in an oily mouthfeel which slowly dries out leaving a lovely ash laden quality on the long finish.
I found this a very satisfying and intriguing spirit.
One that pulls me in.
I’m certainly looking forward to seeing what Mezcal flavours come through in the final mix of the retail version Mezcal finished Irish Whiskey from JJ Corry.
WestmeathWhiskeyWorld 