Egan’s Whiskey are a 6th generation whiskey company based in the Irish Midlands town of Tullamore.
Back in their heyday of the late 1800’s Egan’s were a very successful business. The Head Office reflected the grandeur of the time – and still stands today as the Bridge House Hotel.
One of P&H Egan’s many businesses was purchasing whiskey by the barrel & finishing or maturing it to their own specifications. Then bottling, branding, distributing & selling it under their own name.
The Brewery Tap in Tullamore still has P&H Egan mirrors prominently displayed in the snug of this popular hostelry.
The current Egan family generation have recently re-entered this market with a range of sourced malts and single grain whiskey.
I happened to get an invite to a vertical tasting of their products back in the summer.
Both the Vintage Grain and 10 Year Old Single Malt I’ve covered before – and if you click on the links you will be guided to my findings.
The highlight of this particular tasting however was the Egan’s 15 Year Old Legacy Release Single Malt as introduced to us by Alison, Brand Ambassador for Intrepid Spirits who are handling the whiskey.
Aged exclusively in ex bourbon barrels – the Legacy Reserve is a marriage of several individual cask chosen by Egan family members.
It’s bottled at that magic number – 46% – which usually denotes no chill filtering.
The nose opened up with rich vanilla & caramel complimented by some deeper oaky notes from the years in american oak.
Beautifully smooth on the palate – I found the tannic flavours balanced well with the sweet vanilla – even developing into old leather notes.
Others at the tasting wondered whether there had been any sherry influence as they were picking up some fresh fruity notes too – but no – bourbon cask maturation was the sole influencer.
A complex medley of flavours danced around with a hint of prickly spice on the satisfying long finish.
Very attractively packaged in a rectangular bottle complete with plush wooden box containing Egan’s back story in a handy booklet – this is aimed at a premium market.
The liquid inside lived up to it’s lavish presentation.
The connections with whiskey and the mighty River Shannon go back a long way.
You could say the Shannon provided the route into Europe for whiskey around 500 to 600AD when Irish Monks brought back the art of distillation from it’s Middle Eastern birthplace.
The earliest written record of whiskey – or aqua vitae as the original clear distilled liquid was known as – is found in the Annals Of Clonmacnoise – that great seat of learning situated on a bend in the Shannon just South of Athlone – written in 1405.
In the Annuls it mentions a certain ‘Richard MacGrannell Chieftain of Moyntyrealas’ who died at Christmas from a ‘surfeit of aqua vitae’.
It seems Ireland’s – or the world’s – troubled relationship with alcohol is nothing new!
Whiskey distilleries sprung up all round the Midlands area of Ireland in the late 1700’s early 1800’s. Athlone, Tullamore & Kilbeggan all had 2 whilst Birr managed 4! The proximity to a ready supply of power – the River Shannon & it’s tributaries – as well as waterborne transport of raw materials & produce and good farming ground were no doubt factors.
The recently held Shannon Festival in Athlone re-enacted those glory days with a delivery of kegs of porter & barrels of whiskey brought to the quayside door of Seans Bar by a pair of original Shannon Barges – 45M built in 1928 & 92E built in 1905 originally as Horse Boat 66.
A Tullamore DEW 12 Year Old Special Reserve – triple casked, triple distilled & triple blended – was heightened by some dark chocolate.
The surprise of the day however was a Kilbeggan distilled 10 Year Old bourbon cask matured Single Malt drawn straight from the barrel by Global Brand Ambassador John Cashman himself as part of the Connoisseur Tour which is held occasionally. Fabulous stuff! Full of flavour with a powerful punch from the 58% ABV. A drop of water accentuated the richness within.
The highlight of the weekend however was a whiskey cruise on the Viking Boat up the Shannon itself.
The Vikings were regular marauders up the Shannon. Clonmacnoise was regularly a target and it’s suggested the Vikings used nearby Rindoon as a base on Lough Ree to conduct their raids from.
Our boat party meanwhile were more interested in some whiskey.
Egan’s Vintage Grain started the session off paired with more of that lovely chocolate. Egan’s is a family concern with deep roots in the Tullamore area. The Bridge House Hotel in the town was built for P&H Egan – and is proudly displayed on the bottle label – who did good business in the area finishing whiskey sourced from several distilleries to their own requirements. The current generation are resurrecting that tradition with tasty results.
Kilbeggan Whiskey is a lovely soft, slightly sweet easy drinking blend which contains a measure of malt from the boutique distillery at Kilbeggan – only a half hour away from Athlone.
Tullamore DEW were represented by their entry bottling – triple distilled, triple casked & triple blended – which was paired with a slice of green apple. This was a new experience for myself and I found it surprisingly enjoyable.
The final pour of the day was a personal favourite of mine – Locke’s 8 Year Old Single Malt. Named after the well respected distillery manager – John Locke – who ran the business for many years and after whom Locke’s Distillery was known as.
This modern malt is now made at Cooley Distillery – the sister distillery to Kilbeggan – is double distilled & contains 10% peated malt. This adds a very pleasant soft smoke to the gentle oaky notes & leaves a wonderful dry mouthfeel at the end. Beautiful stuff.
With all this whiskey on board we rounded the cruise up with an impromptu ‘dance-off’ in a Father Ted caravan holiday style session to much hilarity & delight.
Spot prizes were awarded to the best performers – and it certainly was a performance at that!
If you’re looking for a bit of whiskey history – some excellent whiskey & food pairings – as well as having a bit of craic too – a cruise up the Shannon with Midland Whiskey Experiences is a must.
And after sampling whiskey from the oldest continuously licenced distillery in the World – Kilbeggan 1757 – why not continue the fun with a drink in Sean’s Bar – the Oldest Pub In Ireland circa 900AD – just across the road!
Not only in the physical distance it has to travel to reach outside markets – but also in terms of taste, flavour and style.
Fortunately for me an invitation to a wedding in Melbourne (a Tullamore lad & a Melbourne lassie no less) allowed me the opportunity to sample a few of these marvelous malts.
The option of bringing home some of these usually quite expensive bottlings wasn’t really on the cards – so a venue that had a large selection of the local distillate was in order.
Bad Frankie – off Smith St in the bohemian suburb of Fitzroy in Melbourne – was recommended to me by the very helpful Pilgrim Bar. It didn’t disappoint.
The 86 tram does pass by – but another young couple kindly drove us there. A Melbourne lad & an Athlonian lassie who happened to be a next door neighbour & whose wedding we had attended back in Ireland. It’s a small world!
Bad Frankie is a popular spot. On the night we visited we only just managed to get a table. The atmosphere was very friendly & inviting. Bad Frankie specializes in Australian food, Australian Gin & the main reason it attracted me – Australian Whisky. Lots of it!
Handily for me they did a tasting platter of any 5 whiskies of your choice for 40 dollars. (Prices in July 2016) Seb – the owner – & his staff were very attentive and allowed me to pick the ones I wanted.
I narrowed it down to 7 bottles initially. Despite doing my homework before I came to Oz there were still distilleries I hadn’t heard off! Yet here they were – all tempting me.
The final 5 that won my attention on the night were brought to my table. The samples poured and the back story to each bottle in terms of style, flavour, distillery & even the distillation method were explained by the knowledgeable staff.
A varied round of Bad Frankie jaffles were also served up. I went for the ‘Bangers & Mash’. Basically it’s a sealed toasted sandwich filled with a fabulous concoction of tasty fillings. It certainly made a great whisky food pairing!
With a name like Limeburners I couldn’t let this one pass me by. Western Australia’s first single malt whisky distillery had me hooked! A lovely rich fruity number that only confirmed my prediliction to port finishes.
Yes – that’s right – peated rye. The world’s first. Not only that. It uses rye grown on the distiller’s – Peter Bignell – farm as well as Tasmanian peat to give a truly unique taste. There is a gorgeous soft smoke with the merest hint of rye spice too. Fabulous!
I must admit the above selection truly stunned me. The quality & diversity of Australian whisky is simply amazing. I love it – just like these Aussie rockers!
I should also point out that these bottles were available when I visited. Many Australian distilleries release small batches or single runs in limited numbers. What is available now is probably very different. One thing that will not be different is the fabulous taste offered by the new releases – whether they are new expressions from the above distilleries or new expressions from new distilleries that hadn’t appeared when I was down under.
As is true in many countries – the range of whiskies available in the home market is usually far larger than that on sale outside that country.
If you really want to taste Australian whisky – you have to go there.
And Bad Frankie for me at least – is the prime spot to do that tasting.
There is an outpouring of new Irish Whiskey releases marking the growing interest in the category both by consumers – as well as companies trying to enter the market.
Egan’s are slightly unusual in that they are a company re-entering the market after a long absence.
Back in the mid 1800’s – when Irish Whiskey would have been the world’s most popular – P & H Egan built up a sizeable business in their home town of Tullamore importing wines, maturing & bottling whiskey, malting & general groceries – which you can read about here.
Former generations of the present day Egan family – who have released this bottle in question – were a well respected & prosperous company in the Midlands of Ireland. They added to the architecture of the town by building the fine Bridge House Hotel as their head office. The building now proudly adorns their latest offerings.
Whilst many of Tullamore’s bars proudly display Egan’s products of the past.
Following on in the family tradition, the 21st Century Egans also do not distill their own whiskey – they source it from third parties – but they do wrap it in a visually attractive label that proudly displays their heritage & connections to Tullamore.
This Vintage Grain offering is a single grain presented at a powerful 46% with no chill filtering. Always a bonus in my book.
Now single grain may need a bit of an explanation. ‘Single’ implies it comes from one distillery. Not as many assume made from one type of grain. Different types of grain may be used – usually barley, corn, wheat or rye – but they all must be distilled in a continuous, or commonly called, Coffey Still.
The resultant distillate is usually of a higher strength with less taste & flavour of the batch distilled malt whiskey and consequently spends more time in wooden barrels to impart those lovely aromas that are released upon nosing & tasting the whiskey.
Vintage Grain is matured in ex-bourbon barrels for between 6 to 8 years to impart those lovely vanilla & soft caramel notes associated with this type of ageing.
Both the nose and initial tasting is fresh, clean & clear, which suggests no added caramel to my palate – another bonus for me.
The smooth vanilla notes slowly morph into a soft peppery spice which gently fades to a wonderfully warm finish.
This is a worthy addition to the growing Irish single grain category which definitely benefits from it’s higher strength and more natural presentation.
Couple that taste with the wonderfully rich historical back story of the Egan family and you have a winning combination.
I certainly raise a glass to the present day Egan family and wish them future success in re-establishing their name in the proud annuls of Irish Whiskey’s ongoing story.
I’d like to thank Killian & Jonathan Egan for the generous sample provided for the purposes of this review.
There has been an explosion of new Irish whiskeys in recent years. A trend that is likely to increase as the next generation of Irish whiskey distilleries begin to release their own produce.
Another phenomenon of the re-birth of the Irish whiskey scene is the growing number of whiskey bars releasing their own bottlings.
Local to myself in the Midlands, Hugh Lynch’s Bar in Tullamore & Sean’s Bar in Athlone have both released approachable & enjoyable blended Irish whiskey offerings under their own label – both produced for them by West Cork Distillers.
Generally these releases are only available in their bar of origin. Which makes a good excuse for a journey to sample them in their natural habitat – in the pub full of ceol agus craic. Always a bonus in my book!
However when passing through Dublin Airport a while ago I did notice a quartet of whiskeys under the Temple Bar logo.
Not content with releasing the obligatory blended offering – Temple Bar have taken it a step further and are offering a trio of age statement single malts at 10, 12 & 15 years old.
I didn’t ascertain where they were sourced from – there are only a few choices at this age – but they were all what I’d call standard bourbon matured Irish whiskeys.
That’s not to say they weren’t good – all of them are far better than the blend offering a richer, smoother & more flavoursome experience for the discerning drinker.
There were subtle differences between all 3 – but for me the 12 year old proved to be the sweet spot.
The combination of rich vanilla & caramel notes from the bourbon cask combined with some woody tannin notes from the oak barrel won me over.
Having a taster in the airport lounge before a long flight wouldn’t be the ideal spot to really savour these malts. That will have to wait for a visit to the actual Temple Bar in Dublin where a flight of all 4 whiskeys in the comfortable lounge area can be truly appreciated.
Brian Nation‘s speech at the recently held Irish Whiskey Awards 2016 held in the fabulous surroundings of the Old Bonded Warehouse in Tullamore certainly piqued my interest.
A number of points were raised that particularly caught my attention.
The first was the spectacular rise of Irish Whiskey in the global market and how everyone associated with ‘BRAND’ Irish Whiskey – from producers to publicans, distributors to bloggers – had a duty of care to promote and protect the integrity of that brand.
Was my first thought.
I’ve just been branded myself!
But what is Brand Irish Whiskey and who defines it?
Before I could process those thoughts another key word leapt out at me.
There certainly has been some wonderful innovation in the Irish Whiskey scene lately.
The new entrants into the market have been at the forefront of this in my opinion.
The multi award winning Teeling Whiskey Company use rum casks to finish their Small Batch blend and Californian wine casks to add flavour to their Single Grain. Neither casks being commonly used. Single Grain is also unusual. Before Teeling Single Grain was released Greenore – now renamed Kilbeggan Single Grain – was the sole representative in this category.
Both these Teeling expressions won Best in class awards on the evening with Kilbeggan Single Grain winning Gold.
West Cork Distillers are also new entrants and have been making spirits often under the radar of the mainstream.
The bold design of their Pogues bottle together with the brand association attached to the famous/infamous group – depending on your preference – was certainly innovative.
Criticism has often been attached to the quality of the liquid inside West Cork produced offerings yet winning a Gold Award for the Galway Bay Irish Whiskey release certainly raises their game and puts them in the spotlight.
Midleton themselves -the brand owners of Irish Whiskey during the years they were the only players in the field – haven’t been caught napping.
Using whiskey casks that have previously held beer for the growing Irish Craft Beer scene to mature Jameson Caskmates has certainly been a hit that is now being expanded into other markets.
The new Makers Series offer some innovative stories to the spirit although I did find the liquid rather ‘safe’. Nonetheless 2 of the releases won Gold Awards.
The most exciting innovation of the evening however almost made me re-enact that famous scene from ‘When Harry Met Sally’
MIDDLETON ARE GROWING RYE IN IRELAND!
Now it won’t be harvested until early spring 2017 and a further minimum of 3 years at least before any spirit can be released – but as a confirmed lover of rye – I can’t wait!
Luckily for me I didn’t have to.
A couple of kind gentlemen from across the pond had informed me beforehand they had brought over something special.
Whilst the Corsair Triple Smoke blew me over it could be categorised as an ‘extreme’ whiskey. I did love it however.
The Emerald release from Ransom Spirits of Oregon was far more approachable however and much more pertinent to the Irish Whiskey brand.
Made using barley, oats and rye to an 1865 Irish Whiskey recipe uncovered by some research this stunning whiskey is satisfyingly smooth yet rich in mouthfeel coupled with a delightfully long rye spice finish.
Emerald to me have captured the PAST of Irish Whiskey in a bottle of the PRESENT.
When you know Brian Nation and his colleagues are poring over old Jameson recipes from the early 1800’s that included rye and oats – as well as currently growing rye in the fields around Enniscorthy – then couldn’t this be a representation of the FUTURE of Irish Whiskey?
The Brewery Tap is one of those pubs that I’ve passed by on numerous occasions – mainly during my day job as a truck driver – but never managed to actually get inside – until now.
Situated opposite the busy O’Connor Square area in the heart of Tullamore town The Brewery Tap is only a stone’s throw from The Bridge Centre shopping complex and the popular Bridge House Hotel – both premises built on or around the old Tullamore Distillery which closed it’s doors in 1954.
Remnants of the distillery can still be seen on nearby Patrick Street where the manager, Daniel E Williams – whose initials formed the DEW element – sat in his office which still proudly displays his name today on one side of the street overlooking the elaborate and well cared for iron gates which formed part of the entrance to the original distillery on the other.
It should come as no surprise then that The Brewery Tap strongly features the entire Tullamore DEW range of tasty whiskeys inside it’s warm and welcoming interior.
Having missed the opportunity to try out the 14 Year Old Single Malt when I last visited The Old Bonded Warehouse – itself only a 5 minute walk away – I wasn’t going to let this chance go by – and in memory of the recently departed George Martin – a Beatles track.
Now on the blind tasting I did some time ago a few Tullamore DEW expressions stood out from the crowd. Both The Phoenix and Cider Cask releases scored very well so when I first gently nosed the 14 to be greeted by some wonderful aromas I knew I was in for a treat.
The silky smooth dram tantalised my taste buds with it’s warm sweetness combined in a delicate balance of the bourbon – port – oloroso and madeira barrels used for maturation.
Triple distilled – quadruple matured – quintuple the taste!
To paraphrase an advertising slogan for my own experience in drinking this lovely whiskey.
This may be my best Tullamore DEW yet!
Other whiskeys on offer at The Brewery Tap included the Egan’s Single Malt. Judging from the amount of P&H Egan advertising materiel adorning the walls of the bar there’s plenty of scope for the new company to expand their drinks portfolio. Ales – ginger beer and liqueurs all featured in the ads from yesteryears. I just wonder what they all tasted like in their heyday?
Outside of lunchtimes The Brewery Tap only serves crisps and nuts. There is a regular itinerary of musical evenings and other lively events both mid-week and at the weekend. It’s also rumoured that many of the Tullamore DEW executives pop in for some down time to enjoy the fruits of their own labours – and who can blame them?
With a warm glowing fire – friendly staff – comfortable seats and cushioned benches as well as whiskey aplenty – who wouldn’t enjoy the atmosphere in such a fine establishment.
I just hope my next visit won’t be as long in coming as my first!
A short 2 minute walk from the impressive Old Bonded Warehouse of the Tullamore DEW Visitors Centre brings you to the rather unassuming windowless facade of Hugh Lynch’s Bar.
On entering – it’s a different story.
A busy public area bustles with regulars watching the sport on TV whilst a quieter lounge area is gently warmed by a glowing stove pumping out it’s welcome heat giving a warm tranquil cosy feel to the otherwise large space.
The main attraction for me however lay in the impressive display of whiskeys both behind the bar as well as tastefully shown in glass cabinets too.
A very large bottle of Tullamore DEW Original dominates the bar mainly due to it’s size! Fellow Tullamore DEW releases were obviously in no short supply either – including a few that are now discontinued like the Black 43.
What took my eye though was another whiskey claiming to hail from Tullamore – Egan’s Irish Whiskey.
Egan’s is a 10 year old single malt and like Tullamore DEW isn’t actually made in the town of Tullamore. Both whiskeys are produced at one or more (in the case of blends) of the 3 large distilleries that currently have stock matured for long enough to be labelled as whiskey. They are Bushmills, Cooley and Midleton.
The new distillery opened in Tullamore by William Grant & Sons in 2014 won’t be able to release it’s first expression until 2017.
P&H Egan’s were a famous grocers in Tullamore who bottled and sold whiskey in times gone by and the name has now been revived by this new release.
As I missed out on tasting it on my Galway Whiskey Trail adventure I couldn’t refuse the opportunity again!
A rich golden coloured dram soon stood before me and despite being a 46% non-chill filtered release a surprisingly smooth rich nose warmed me to the drink.
The taste pleased me very much. I found it full-bodied and fruity with a lovely warm mouthfeel followed through by a long lingering finish.
Very nice indeed!
It didn’t surprise me to hear the whiskey has already won awards and Pat the bartender informed me it’s a popular seller both in the bar and the off-licence which is also part of the premises.
Lynch’s also features a cafe where decent pub grub can be enjoyed – a large hall at the back for private functions – as well as a regular music nights with a varied selection of bands or comedians hosted upstairs. It’s certainly a busy spot!
I’ll certainly be back to sample some more of the varied whiskeys on offer from countries both near and far. Millars and Shanahans from Ireland I’ve yet to try . Scapa from Scotland and a sprinkling of bourbons from America too.
Being only a half hour train journey from my home in Athlone – I don’t think that visit will be long in the making either!
Tullamore DEW is another one of those iconic Irish Whiskey Brands that are well represented across the globe. On my last trip to Germany it was everywhere – and from sampling some German whisky I can see why the light, smooth triple distilled dram goes down well there. It is a pleasantly approachable blend appreciated neat – or mixed – according to your taste.
Formerly made in the Irish Midland town of Tullamore – where there was a booming whiskey industry in the 19th Century. The 1837 Ordnance Survey map lists no fewer than 2 distilleries along with 3 breweries – as well as the associated maltings. However – by the 1950’s only Tullamore DEW survived – and it too succumbed to economic pressure to close – along with many others in the Midlands by 1954.
Unlike it’s close neighbour Kilbeggan – which was turned into a piggery after it closed at one stage but now holds one of the original pot stills used at Tullamore – the Tullamore DEW brand continued to be produced at other distilleries – mainly the Midleton New Distillery. The brand changed hands a few times – eventually ending up being bought by the Scottish William Grant & Sons in 2010.
Grants – one of a few family owned drinks business in Scotland and worthy of a blog all of their own – brought about the rebirth of distilling in Tullamore by investing over 35 million in building a new plant on the N52 bypass so after a 60 year hiatus – whiskey can now flow again in Tullamore.
Interestingly – in Dundalk – at the northern extremity of the N52 – John Teeling is currently building his Great Northern Distillery!
Anyway – a trip to the Tullamore Visitors Centre on Bury Quay is a marvelous experience. Built in the former bonded warehouse it now contains a fabulous restaurant – worthy of a meal regardless whether you do the tour or not – the ubiquitous shop – as well as many original artefacts, photos and whiskey material collected from the rich history of distilling in the Midlands.
For those that want to delve into that history a little more need only to walk up the attractive canal a few steps to the Offaly Historical Society shop where many an article, book or pamphlet has been written on the whiskey trade – as well many other subjects relating to County Offaly and the Midlands.
Tullamore town literally drips with whiskey heritage. If the former distillery head office on Patrick Street – derelict maltings at the back of the Bridge Shopping Centre at Water Lane – Distillery Lane itself leave you thirsty – then call in at The Brewery Tap pub which graces the “Give every man his DEW” sign outside and Tullamore’s finest whiskey expressions inside – where you can relax with a dram browsing a whiskey book bought from the nearby Midlands Books.
And talking of a dram – at the end of the informative tour in the visitors centre a dram – or 3 in this case – is exactly what you get!
On the day of my visit my fellow guests and I were guided through the following expressions;
The flag bearing Tullamore DEW Original blend. A light, smooth blend which sets the benchmark for other Irish blends.
The Tullamore DEW Phoenix. The name can be both attributed to the rise in fortunes of whiskey in Tullamore due to the new distillery building – or – according to some sources – the 1st aviation disaster in the world occurring in the town in 1785! The whiskey packs a punch at 55% ABV so a little water may be required.
The Tullamore DEW Old Bonded Warehouse was my favourite. Smooth fine tasting with a nice body to it. The fact that it can only be acquired at the visitors centre is also a draw – so I got 2 – one for myself and the other for my Dad on Father’s Day!
There are other releases; a 10 year old Single Malt, a 12 year old Special Reserve are listed on the website – but the 12 year old sherry finish single malt is not – despite being sold at the visitors centre as well as Dublin Airport. Is it because it was made at Bushmills? – and therefore not part of the “in crowd”. It seems to be popular in Germany – so I’ll let Horst tell you all about it as I’ve just got back from a whisky trip there.
The new expression yet to prove it’s mettle is the Tullamore Dew Cider Cask. Only available at Dublin Airport for a limited period I have yet to sample a dram. It isn’t currently on sale at the visitors centre. Said to be the 1st whiskey aged in cider casks in Ireland – this is a bold experiment in taste, style and content – I certainly admire Tullamore for releasing it. Whether it’s any good or not will have to wait and see – but the feedback I’m getting is positive.
Grants – the new Tullamore owners – have been innovative and bold distillers in their time. Cider Cask may have something to do with the new owners. It isn’t as yet spirit from the New Distillery – that will be a few years yet – but could be “premiumisation” of Midleton stocks secured in the sales deal – or simply keeping the brand in the market.
Whatever the reason – Tullamore DEW whiskey has a bright future.
The expressions are good.
The Visitors centre is great and as we say in Ireland,