It also happens to be one of the most sought after whiskies in the world with prices going through the roof & distilleries cancelling sales of age statement malts to conserve stocks.
Which is all a bit of a conundrum for sticklers of whisky rules and regulations – as Japan has none.
Doesn’t seem to have damaged their reputation for making fine malts by my reckoning.
Anyway – I’m in this bar – The Rag Trader in Dublin if you need to know – and I’m looking for a whisky I’ve not tried before. Nikka All Malt – in a rather unusually designed bottle – catches my eye – so a glass is duly ordered.
Now the All Malt is a blend of 3 types of malt from the Nikka empire.
Miyagikyou distillery malt, Yoichi distillery malt – which tends to be peated, and Coffey malt – that is barley malt which has been distilled in a Coffey still. Makes for a lovely combination in my book.
I’ve had some Yoichi Single Malt in the past and enjoyed the smoky peat flavours. Coffey Malt also impressed me. Partly because of it’s unusual manufacture – but I found the taste quite appealing. So I was looking forward to this one.
Now at 40% it’s probably chill filtered and colouring has been added.
It starts quite slowly. Soft, rich toffees & smooth. Some fruity notes appear before a lovely malt biscuity peat takes over. It’s not over powering – just very pleasant ashy smoke that raises the enjoyment of this lovely little All Malt for me. On the finish there are some more fruity notes to round things off.
A pleasingly pleasant easy sipper.
If you haven’t tried Japanese whisky before this is a relatively affordable expression to start with. It may not have that ‘wow’ factor – but there is enough flavour satisfaction to keep it interesting and certainly for me – very enjoyable.
Which translates as Kanpai – or Sláinte in Japanese.
Well I – and a host of others – eagerly awaited the Irish launch of this much anticipated whiskey in the fine surroundings of The Rag Trader bar in Dublin’s fair city.
The actual Dead Rabbit bar is in New York. It’s the creation of founders Sean & Jack from Northern Ireland. Despite being only a stones throw from the mighty Hudson River, when you enter, it’s like being transported back to a local watering hole by the banks of the River Shannon.
Awards have been won, there are queues to get in, there is some slick & clever marketing & it’s a very enjoyable experience drinking and dining inside the friendly establishment.
And then there’s the rabbit.
To celebrate their 5 years in business the Dead Rabbit have launched their own whiskey. Not surprisingly it’s a 5 year old sourced blend. This follows a long tradition of pubs & grocers releasing their own distinctive whiskeys which are a mixture of spirits from a variety of sources blended to their own requirements.
So does it match the hype?
In one word – yes!
Now there were plenty of cocktails around – but I’m an old fashioned – ahem – kind of guy – so neat Dead Rabbit Irish Whiskey it was for me.
A lovely woody nose enticed me in. The virgin oak finish had worked it’s charms.
The palate began softly. Gentle fruity notes developed into more robust woody tannins with a lovely rich spice which tingled on the tongue as it slowly faded away.
Suitably robust yet soft & spicy all at the same time.
The Dead Rabbit’s done good.
Many thanks to Dead Rabbit Irish Whiskey for the invite & use of the Rabbit image for the blog.
Dublin Whiskey Tours offer a variety of guided pub walks highlighting the history, culture and sampling the present day flavours of Irish whiskey expressions. Depending on which type of tour you choose, there are also some tasty food pairings too!
I happened to be the lucky winner of a prize draw from the excellent Irish Whiskey Magazine when I took out an annual subscription at last years Whiskey Live Dublin event. This gave myself & a fellow friend a day out in Dublin to sample some amazing Irish whiskey.
Dublin Whiskey Tours have a visually attractive & informative website through which up to 3 different types of whiskey tour can be easily booked and paid for.
My prize turned out to be the top level Deluxe Tour which includes tasting 5 premium Irish whiskeys accompanied with carefully selected food pairings in 2 of Dublin’s finest whiskey bars.
The starting point of our trip was the wonderful Dingle Whiskey Bar on Nassau St. I’ve happily selected a number of tasty whiskey treats from the extensive & varied range they proudly display in the groovy curved window on several occasions, so it’s charms are very welcome.
You,ll have to indulge me here, but everytime I mention Nassau St, a song pops into my head!
Our tour guide Justine shortly joined the 2 of us to begin the proceedings.
We were expecting a few others but as the festive season had just finished business was quiet. Tours are normally limited to 6 or 7 during busy periods to allow guests to chat, contribute & openly share their whiskey experiences
It wasn’t long before our first whiskey appeared before us.
Starting with one of the historical single pot still survivors of a time when whiskey distilleries didn’t bottle their own produce but instead sold it off in bulk to grocers & bonders to mature & bottle. Mitchell & Sons are the original creators of both Yellow Spot & Green Spot whiskey and are still going strong today! Sadly they are no longer able to store & mature their whiskey in the heart of Dublin so Irish Distillers – who supplied the original spirit – now do that at the Midleton Distillery carefully adhering to Mitchell & Son’s requirements.
The malted & unmalted barely used for a single pot still whiskey imparts a richer, oilier mouthfeel which is evident in Yellow Spot. A rich fruity taste from the sherry casks and ex-bourbon cask maturation definitely make this expression a flag bearer for Irish whiskey and sets a high standard for the rest of our tasting tour!
Knappogue Castle 16 Year Old arrived shortly after. This is also a sherry finished ex-bourbon cask matured whisky but in this instance a single malt. Justine informed us it is distilled in Bushmills Distillery for Castle Brands – an American based drinks company whose founding father owned the actual Knappogue Castle near Quinn in Co Mayo.
Using only malted barley this single malt had a lighter cleaner feel than the Yellow Spot. I found it also lacked a bit of punch by the 40% chill-filtered presentation. We did have a little chat with the friendly bar staff who informed us despite experimenting with 46% non-chilled filtered expressions regular Knappogue Castle drinkers were somewhat put off by the cloudy appearance of fatty acids when water or ice is added to the drink.
This is not a problem I encounter as I generally take my whiskey neat, but would have preferred a higher strength variant for the added flavour & punch I felt was lacking.
Our time at Dingle Whiskey Bar concluded so still chatting away, we walked through the now busy Dublin streets a short distance to The Rag Trader on Drury St. The bar’s name comes from the historical importance of the textile trade to this area of Dublin and remnants of that industry are found in some of the fixtures & fittings within the bar.
Only opened in 2016, The Rag Trader was new to both myself and my whiskey companion who lives in Dublin.
On entering we were greeted by a quaint old fashioned fireplace complete with glowing fire – a gas fed faux fire to comply with clean air laws – which immediately had us remembering the old 1950’s style living rooms of our grandparents. I’ve used it as the heading photo at the top of the blog. A whiskey and a fire – luxury!
Our next whisky also had some fire!
Well not really fire. Beautifully pungent peat smoke on the nose follows through to a softly mellow balanced quiet ambers of a peat fire on tasting. Connemara whiskey from the Kilbeggan Distilling Co breaks all the mythical rules of Irish whiskey.
It’s very much peated.
It’s double distilled and
It’s very drinkable indeed!
It certainly holds it’s own when compared to the peated trio of Talisker, Laphroaig and Jura I enjoyed on a visit to Derry the previous weekend.
A welcome tasting tray of Irish crackers, Irish cheese from nearby Sheridans & some chocolates from Cocoa Atelier accompanied Bushmills flagship malt – the 21 Year Old. Full of complex flavours from the long maturation in a combination of ex bourbon, sherry & wine casks I initially found the 40% offering a little watery to begin with before the elegant finely balanced & delicate taste came through. Maybe the finely balanced soft flavours are just not my style as many a more extreme yet younger whiskey often grabs me.
We saved the chocolates for the final tasting.
And boy what a tasting it was!
The Redbreast 21 Year Old combination of a richer, bolder spirit as found in the single pot still production along with the 46% strength bottling ensured more pronounced notes of fresh fruits combined with a gentle spice finish which delightfully tingled on the tongue. The soft slight bitterness of the chocolates only enhanced this experience.
This effectively rounded up our Dublin Whiskey Tour on a high point – which after starting with the stunning Yellow Spot I didn’t think was possible.
We spent a very enjoyable & informative time with our host Justine. Exchanged whiskey tales from her time at Jameson Bow St Experience – along with many other non-whiskey anecdotes. Been talked through some excellent Irish whiskey expressions paired with lovely artisan food pairings as well as being introduced to the wonderful surroundings of 2 warm & friendly whiskey bars.
Despite this tour being a freebie, I think it’s good value if I’d paid.
The joy of whiskey is as much about the personal experience of drinking it as it is about sharing that joy with fellow drinkers in convivial discussion and a friendly & warm setting.
Dublin Whiskey Tours certainly provide the tasty whiskey,
The enjoyable company,
And the fabulous surroundings.
What more could you ask for?
My thanks to Irish Whiskey Magazine for picking me out of the hat in the prize draw, and to Dublin Whiskey Tours for my day out in Dublin.