Triple Distilled Communications

To Those Who Wait

May 20th, 2022
The dancefloor of Auntie Annie’s indie club in Belfast seems like an unlikely setting for the start of a Northern Irish distilling success story, but it was there in 2006 where David Armstrong and Fiona Boyd first locked eyes. David, an aerospace engineer, and Fiona, a property surveyor, connected immediately over their shared love for all things food and drink, but it was Fiona who dreamed of starting a distillery, as David explains: “The idea for the distillery belongs wholly to Fiona. Fiona had been reading about the lost distilleries of Ireland, I think it was the Townsend book, around the time her family took on Rademon Estate and at that time she had mentioned to her father about building a distillery. He immediately dismissed the idea, told her she was crazy and to keep doing what she knew.

“But Fiona, just like her father [Northern Ireland property developer Frank Boyd], knows her mind and some years later when we got married in 2011 we both knew we wanted to own and manage our own business. We are both so passionate about food and drink, the food scene on the island of Ireland and, locally for us in County Down, is world class. Ideally, we would have loved a vineyard in France but as we live in County Down and not Bordeaux, Fiona again suggested a distillery and I naively said yes.

“From 2011 to 2013 during every holiday and weekend we travelled the world doing distilling classes and visiting distilleries; we ordered our first still in January 2013, it arrived summer 2013, then we undertook recipe development whilst continuing in our day jobs, eventually we both left our jobs in 2014 and we launched Shortcross Gin in April 2014, so we celebrated eight years as a distillery this April.”

If that makes it all sound easy, it isn’t; while many distilleries built on the island of Ireland in the past decade use sourced stock as a revenue generator, Rademon opted not to.

“To be honest, if you asked me in 2014 to go out and source an Irish whiskey I don’t feel I would have been the right person to do it. We always believed that you need to learn your trade, this is important for me personally having served an apprenticeship, so we focused on learning how to make and understand our own whiskey in the first instance. We are at heart a craft distillery – we only sell what we produce, and that is an important ethos for us.”

Fortunate then that their gin was such a success, winning multiple awards and spreading out to sizable markets such as the US and Canada. The distillery even produced a special limited edition gin with a royal touch – Hillsborough Castle and Gardens Shortcross edition features rose petals handpicked from Queen Elizabeth II’s Granville Rose Garden at Hillsborough Castle – the queen’s official residence in Northern Ireland. Shortcross is also the official gin of Royal Down Racecourse (Fiona’s mother Rose is well known in equestrian circles as the co-owner of the legendary Hurricane Fly).

But their gins aren’t simply a money-spinnner for Rademon while they wait for the whiskey to mature.

“Gin has become a byword by the media as a means to an end for new distilleries, we would love to invite those people to come and work at the distillery for the day to see the effort that goes into creating Shortcross Gin. We love gin and to make a great gin you need to be passionate about it.

“The skills we have learnt from gin have been key to creating our whiskey, namely the ability to nose and taste flavours and put them all together.”

As the gin became a success in its own right, they started to look into making whiskey.

“In 2014 we were in the US and visiting distilleries when we had the realisation that to grow the distillery we would need to look at other categories. Now, one thing about both of us is that we believe you should only make what you love, and over the previous two years I had started to get into whiskey, particularly malt whiskey, following a tasting of Connemara Turf Mór at Belfast International Airport. That tasting blew my mind and I was determined that we should make malt whiskey and with that, some with plenty of smoke too. We began distilling whiskey in our 450-litre copper pot still in 2015 and filled our first casks in August 2015 and continue to do so today.”

The inaugural Rademon Estate Distillery whiskey was released late last year – Shortcross Irish Whiskey, a double-distilled, five-year-old single malt, matured fully in Grand Cru Classe Bordeaux Red Wine casks before being finished in chinquapin oak – the first time this cask combination was used in Irish whiskey. It takes a patient person to wait to the five-year mark when it could legally be sold at three, but David felt it was worth it (and there was the small matter of a global pandemic).

“If Covid hadn’t arrived, we would have done something in 2020 but having the space to let things mature a little longer has allowed us to craft a release we can really be proud of. Personally, we thought the five-year mark, well actually it’s almost six years, was a good point to release this. The balance was just there in the whiskey and we knew it was good, so Fiona and I knew it was the right time to go for it. You have to believe in yourself and the liquid, bringing together the joy of seven years’ hard work of getting to this huge moment in time of releasing your very own whiskey.”

Obviously there was a lot of excitement for whiskey lovers – this was a release that was a long time coming – and then it won Best New Irish Whiskey at the Irish Whiskey Awards last year.

“To win the award was mind blowing. I was also known to have shed a tear that evening, it was the culmination of seven years hard work to put our very own Shortcross whiskey out there, that I single handedly worked on from mashing in, fermenting, distilling and filling the casks. We entered the awards without anyone having tasted it or giving us a nod that we were on the right path. We were overwhelmed by the positive response and support we received following the award.”

But along with the giddy highs, there was the reaction to the price – stg£300 – in the whiskey community.

“There was a small collective of negativity on social media, that just did not give up and became so vitriolic. I don’t think you could ever please these people and that says more about them than it does about us. Our first ever release was a small, limited release of less than 700 bottles, 656 in total. Two casks. It was a momentous and historic moment, Shortcross was the first Irish whiskey to be wholly distilled and released by a new Irish whiskey distillery in Northern Ireland since the 1920s and the first new Irish whiskey to be released outside of the Old Bushmills Distillery since the closure of Old Comber and Coleraine distilleries. It breaks the chain of Bushmills-only releases and that is something really important in the rebirth of the industry in Northern Ireland.”

But while the first release was limited and had a pricetag to reflect that, their next release is both affordable, available, and intriguing, as David explains.

“We like to do things a little differently so our second release is something completely different – Shortcross Rye & Malt Irish Whiskey. This coincided with a couple of things that happened in 2017 and then ultimately ended up with us visiting rye whiskey distilleries in Maryland, which is the birthplace of American Rye whiskey.

“When we got back to the distillery we began to explore how we could create a rye-influenced Irish whiskey, after many iterations and failings along the way we found that the best way for what we wanted to achieve this was to use malted rye rather than raw rye to amplify the fruit notes and tame the spice.

“The whiskey starts life with a mash bill of 30% to 50% malted rye and the remainder malted barley. The wash is fermented for 140 to 160 hours, allowing time for a secondary fermentation to kick in. This helps create flavour from the very start of the process, through distillation and on to maturation. We then double distil the spirit on our 450L and 1,750L copper pot stills, with the 450L being one of the smallest stills used for whiskey on the island of Ireland.

“For maturation we used a combination of first fill ex-bourbon casks and also virgin chinkapin oak casks, which create rich flavours of fudge, stem ginger and spice.

“It’s a great whiskey and one we are seriously proud of. We can’t wait now to see it in the wild and in the hands of whiskey drinkers.”

Thanks to the generosity of Rademon, a bottle of it is now in the hands of this whiskey drinker. So what to think: All of the above, nutmeg, spice, hints of mace and whispers of aniseed; heather and manuka honey. Sweet, smooth, spicy. For a first release it holds excellent promise, although that is probably damning it with faint praise. But it is an important whiskey, for all the historic and cultural reasons listed above.

There are distilleries all over the island of Ireland that get a lot of attention – some spend a fortune on PR, some are controversial, some are just loud. There are others who are quiet. This, for me, has been part of the intrigue with Rademon – a distillery that is just quietly working away, with no fuss. The fact they never released a sourced whiskey just adds to their mystique; no resurrected brand from the days of yore, no press releases spoofing on about heritage, just a distillery quietly making gin and whiskey – new, fresh, interesting. The fact they opted to release a rye and malt whiskey as their first widely available release shows a confidence – they also have a peated 50PPM whiskey so they don’t seem overly concerned with creating a potentially polarising product.

The rye and malt more than lives up to my expectations – it’s an interesting, easy drinker, but more importantly it is something new; this isn’t some murkily rebranded West Cork Distillers/Great Northern/Bushmills/Cooley whiskey that somehow, no matter the finish, always tastes more or less the same. This is a new sensation – a new Irish whiskey, a new Northern Irish whiskey, and one that was worth the wait.
- Rademon Estate Distillery’s Shortcross Rye & Malt Whiskey is available from their webshop – 46%, non-chill filtered and all natural colour, it is priced at stg£65.
Prologues and epilogues

March 29th, 2022

“We have always been storytellers” – Kevin Keenan, Glendalough Distillery co-founder.

Glendalough Distillery is one of the success stories of the Irish whiskey resurgence. Founded in 2011 by a group of friends, their prominence in the media came from a combination of being early adopters of an exciting new trend and some high profile investors. One could also say that the business’s proximity to the Dublin media bubble helped (along with the team’s own media savvy), but their brand and their story was always strong – little wonder, given that several of the founders worked in branding, marketing, and advertising for some heavy hitters like Tullamore DEW and Jameson (another two of the founders were data analysts for Davy Stockbrokers). But beyond the brand, and the narrative, I knew little of Glendalough, but here is what I do know:

Founded in 2011, they didn’t start distilling until 2013 when they made their first gin (which means they are far from being Ireland’s oldest craft distillery – Longueville House was making apple brandy in 1985). They distilled some whiskey in 2015 before the technical file outlawed bringing in the wash from elsewhere. Also, one factoid that always stayed with me was that all of the founders happened to have the same favourite monk.

I’ve never been clear about the rest of the Glendalough story, despite co-founder Brian Fagan getting in touch in 2018 to explain a bit about where they were in their journey. He told me that they bought a site on Glendalough Green in 2016 and were considering their options about what size and style of distillery to build there. He said that they would have planning in place by the end of that year, but that in the meantime they were ordering more Holstein stills and would be distilling whiskey from their current site (an industrial estate in Newtownmountkennedy) by autumn 2018. In January 2019 Fagan emailed to say their new stills were in situ and were waiting to be commissioned, and that he would give me an update on their plans that I could feature on my blog. I haven’t heard from him since, but then 2019 was something of a momentous year for the firm so maybe it slipped his mind.

Canadian drinks firm Mark Anthony Brands invested €5.5 million in Glendalough in 2016, and then, in 2019, they bought out the rest of the company, giving shareholders a €12 million euro windfall. Brian Fagan moved on and started another drinks firm into which rugby legend Brian O’Driscoll again ploughed some money, so when I was sent a bottle of the new Glendalough seven-year-old single malt finished in a Mizunara cask, I asked the PR firm for that long overdue update. Firstly, I asked where they were on the planned purpose-built whiskey distillery which had been a feature of their soundbites for more than a decade. This was their response:

“In line with the continued growth in our gin and whiskey portfolio, our ambition remains to develop a new brand home for Glendalough. Plans are progressing well.”

Eagle-eyed readers will note the word distillery does not feature there. And while plans for whatever a ‘brand home’ constitutes may be progressing well, a quick search on the Wicklow County Council planning website shows there have been no plans submitted by Glendalough Distillery or Mark Anthony Brands for either a distillery, or a brand home, or anything, ever.

I also asked them about their distillations of whiskey in the past, and what amount they were distilling now – ie, casks per week – and what age the oldest stock they have of their own whiskey. This was the response:

“We set up whiskey stills a number of years ago, and have ambitious plans for our own liquid. Watch this space…but it takes time and we are patient.”

Again, a swerve. Setting up whiskey stills and distilling whiskey are not the same thing. From that response I can only assume they never actually got around to distilling whiskey after their initial attempts in 2015. Even the BBC Good Food website seems confused about Glendalough, saying in February of this year that their distillery was still being commissioned.

I also asked what percentage of the whiskey sold under the Glendalough Distillery brand worldwide was actually distilled in Glendalough distillery, and if there was a plan to phase out sourced stock, and if so, when would that happen. This was their response:

“While we continue to distil our award winning gins in Wicklow directly, our Single Malts, Single Grain and Single Pot Still are currently distilled elsewhere in Ireland to Glendalough’s specification. We are happy to be transparent about that and this is stated on our back labels. As mentioned above, we have our own whiskey liquid in the works. We plan to continue to source stocks while waiting on our own whiskey, distilled in Glendalough Distillery in the future. Between now and then, we will continue our relentless search to find the world’s best, rarest, most flavoursome oak to age and finish our whiskeys.”

Frankly, I am no wiser as to what the Glendalough brand is – indie bottler? NDP? ‘Brand’? Their pot still release from a couple of years back was meant to be the start of a transition to their own stock – the reason it’s not single pot still is they hoped to blend their own with it over time. I’m going to assume that transition never happened.

As for their claim about how the sourcing of their whiskey is clearly stated on the labels, this is what they were talking about:

Squint hard, gentle reader, and you will see that it does indeed say ‘produced for Glendalough Distillery’ in there among the jumble of info that nobody ever reads. But another thing I noticed about the bottle is that it no longer has Glendalough Distillery embossed on the glass.

A screenshot of the Glendalough whiskey webshop showing the new bottle without the words Glendalough Distillery printed on the glass.

Perhaps this is a sign that they are preparing to transition from aspirational whiskey distillers to a simple whiskey brand. Nothing wrong with that, and I’m not saying the founders are the boys who cried distillery but it does feel like a can was kicked far past the point of reason. I can tolerate whiskey being sold under the brand of a planned distillery, but only for so long. There comes a point where I expect you to piss or get off the pot still, and that point was several years ago.

As for the whiskey within – I had a bottle of the old Glendalough seven a few years back and it was a cracker – very similar to the cask strength Whistler Blue Note. But this Mizunara finished one is a completely different animal – I’m going to assume a different distillery was the source for this. It’s good, odd, not sure I’d be racing out to get myself any other whiskey anointed by the famously awkward Mizunara wood, but it’s a pleasant diversion. A similar price point to the Athru I reviewed recently and I would favour that over this, despite my preference for age statements over NAS. The packaging here is beautiful, but as I said at the start, the branding was always solid – although the Gandalf-esque image of St Kevin is, in fact, crap. A shame really, given that he was their favourite monk.
The Aesthetics of Industry

March 16th, 2022

Most of Ireland’s distilleries were built in the last decade. We don’t really have beautiful historic distilleries like Scotland does. Not that their distilleries are all postcard scenes from the days of yore – for every chocolate box distillery like Strathisla there is a more utilitarian operation like Tamdhu. But Ireland has an amazing array of buildings housing distilleries – from Dingle, housed in a steel shed built onto a historic sawmill, to the farm distilleries in what looks like a haybarn, to the purpose built compact and bijou ones like Connacht, we have a bit of everything. While there are some curious distilleries built in curious places, few compare to the setting of Lough Gill Distillery.

Hazelwood House has quite the history – it was the first Palladian house in Ireland designed by Richard Cassels, who also designed Leinster House, Russborough House, and Powerscourt House. It was built in 1731, then occupied by Wynne family for 200 years, then lay empty from 1923 to 1930. The estate around the house was sold to the Land Commission and State Forestry Department in 1937, the house was occupied by the Irish Army in 1943, then purchased by Department of Health in 1947 for use as psychiatric hospital, and then, in what would become one the oddest developments for a stately home, it was bought by an Italian manufacturing company in 1969 and incorporated into a massive factory complex producing nylon yarn. The factory closed in 1983 and was bought in 1987 by the South Korean company SaeHan Information Systems, who produced video tapes on the site until 2005.

This is, to me, the defining image of Hazelwood – this beautiful historic home, sat on a peninsula jutting into Lough Gill, surrounded by woodland, with a sprawling factory out the back. It’s like a Terry Gilliam-directed steampunk dreamscape – aristocracy and industry colliding, Howl’s Moving Distillery. Of course it is easy to furrow the brow and ask, WTF were the planners thinking. But this was an area starved of jobs in the Sixties, Seventies and Eighties, so when someone came to them and said they wanted to open a factory and create hundreds of jobs, I would imagine aesthetics went out the window. You can’t eat the scenery.

From the Strathislas to the Macallans, distilleries are basically chemical plants. There is a frankness about Lough Gill that makes it stand out – that this is an industrial chemical process, and dressing it up in thatch and slate is deception. Of course, it does have impressive frontage – a stately home to whisper heritage and authenticity, and then a brutal factory reveal to say, we make booze, so suck it losers. I like the chaos of it.

David Raethorne is the entrepreneur behind Lough Gill. A software engineer by trade, he founded healthcare software business Helix Health in 1987, which was bought by US investment group Eli Global in 2014 for a reported €40m. Raethorne was also an early investor in Smiles Dental, which sold to Oasis Dental in 2014 for €36m. After buying Hazelwood eight years ago, he unveiled his plans for a distillery, raising €3.5m through the tax-efficient employment and investment incentive scheme (EIIS) in 2019, and in May 2021 they secured €15 million debt financing from Pittsburgh-based PNC Bank. The old adage about how to make a small fortune in whiskey – start out with a large fortune – springs to mind, but Raethorne isn’t prone to failure.

The extra funds have allowed them to ramp up production since their Frilli stills were commissioned in 2019 – from July last year the plant was to start 24-hour production (resulting in 14 casks filled a week) under the stewardship of their Australian distiller, Ollie Alcorn. Hailing from the wine-producing Barossa Valley near Adelaide, this wouldn’t be Alcorn’s first rodeo – mainly because he used to work in an actual rodeo, as well as working on pearl diving boats, and in the wine industry. Alcorn’s wife Isabel is Irish and after moving to Dublin in 2008 they made the sensible decision to leave it and ended up in Sligo. With his background in drinks he was made head distiller at Lough Gill, and then guided by Scotch whisky legend Billy Walker in all aspects of whiskey production. It’s also worth noting that Lough Gill plans to make single malt, and single malt only – no clear spirits, no single pot still, no grain.

Raethorne’s plans for the house include using its vaults for whiskey tastings, but even as the proud owner of a sprawling distillery and warehouse complex, he admits it is an eyesore and suggested disguising it with a water feature. But in the meantime, while they wait for their own stock to mature, Lough Gill has released some sourced whiskeys.

I have made the point many times that I understand why distilleries source whiskey, but that doesn’t mean I’m not disappointed when they do. I know they need or want money, but it is a lessening of the brand in my eyes when they chuck out another distillery’s product with their own distillery’s name on it. Lough Gill’s whiskey brand, Athrú, is not conspicuously branded with Lough Gill Distillery logos, but they are there, embossed on the glass, and on the label, along with the words ‘produced by Lough Gill Distillery’ which again raises questions about what the definition of producing whiskey actually is. Distilling? Maturation? Fiddling about with cask finishes? Bottling? Branding? Getting it on shelves in Tesco? Lough Gill is currently distilling their own barley to add oomph to their future provenance but in the here and now it’s a bit all over the place. Maybe sticking ‘produced for’ on there would work a bit better.

I was sent a bottle of their small batch blended malt for review. I’ll let the press release take it from here:

Athrú Whiskey has launched its first small batch release, a triple-casked malt Irish whiskey. This inaugural small batch release highlights a blend of three unique casks of six-year old Oloroso, six year-old Bourbon and 17-year old madeira finishes.

Limited to just 3,000 bottles and bottled at 46% abv, this perfect blend of malt Irish whiskey gives Athrú a combination of dried fruits and spiced vanilla with a subtle toffee finish.

Athrú Whiskey Head Distiller Ollie Alcorn said “I carefully select the best of each batch of casks’ to create our small batch, limited releases. After rooting through the warehouse, I’ve picked a moreish combination of Bourbon, Oloroso and Madeira, a Portuguese fortified wine which adds depth and sweetness. Together, they produce notes of dried fruits and spiced vanilla with a subtle toffee finish. This release takes us on a deep dive into further exploration of wood-finishing, allowing us to show a more experimental side to our approach.”

Commenting on the launch, distillery founder David Raethorne said “We are delighted to launch our first small batch release. This release will be of particular interest to those who have followed our journey since our first whiskey release in 2016 but also for those who want to experience the art of the Athrú Whiskey wood finishing process. At Lough Gill Distillery, we always endeavour to create really special and unique products and we think this is evident in this special Small Batch Release. We are really proud of this launch and can’t wait for whiskey fans to try it.”

NOSE: warming dried fruit that mingles with softly spiced vanilla and almond, with hints of lemon zest.

TASTE: the raisin note continues nestled within caramel, praline and butterscotch sweetness.

FINISH: gentle finish that fades leaving toffee and brown sugar notes.

The Athrú Small Batch Release Bottle is priced €85 and available to order from athru.com or select stockists nationwide.

To the cons – sourced whiskey, opaque provenance, high price. Scallywag, a blended malt from Speyside, is about 30 euro less, and similar in flavour profile. But this is Irish whiskey so complaining about the price is pointless. Also, I did get the bottle for free, so there’s that.

The pros – an excellent blended malt in a lovely bottle. A hideous distillery behind a beautiful ruin. An interesting proposition, aesthetically and every other way. Look, they could have resurrected some old west of Ireland whiskey brand and shoved out a sourced whiskey under that, but they didn’t and went for something more modern and bold, and that is to be commended. I really enjoyed this whiskey – shave 20 euro off that asking price and my enthusiasm would reach the point of recommending it to others, although I would probably end up adding numerous caveats about the hows and whys of sourced whiskey. This is why I don’t work in sales.
The Apostasy

February 28th, 2022

In 1996, a documentary film named Microcosmos was released. Eschewing the norms of nature documentary making, the French team behind it didn’t focus on loveable mammals, noble sea creatures, or elegant avians – they filmed bugs. They captured all the highs and lows of invertebrate life – love, peace, and war. Using specialist cameras they captured the raging battles that go on under our feet, unbeknownst to us. I think of these tiny battles when I see people arguing online about terroir in whisky. Whiskey fandom is niche enough without disappearing into a micro-universe of debate. There are some things in this whiskey-soaked world we inhabit that are worth arguing about, and terroir ain’t one of them.

The debate over whether whisky is all about terroir or all about the wood is akin to the debate about nature versus nurture; are we who we are because of genetics, or is it shaped by who nurtures us? To its true believers, terroir is the DNA of a whisky – those initial flavour elements we can taste when it rolls off the still are as a result of the place where the barley was grown (amongst other factors in the distillation process, obviously). Terroir tells us that the gestation of the barley in the earth shapes how the whisky will taste; that is the time in the womb; it is nature.

Nurture is the rest – the distilling, the time spent in cask; the socialising and rounding of the spirit into a complete and mature entity. This is, of course, just my take on it – your mileage may vary and your opinion may well differ. That is ok. I don’t really care that much about it. Obviously, Mark Reynier cares rather a lot – after selling Bruichladdich on Islay to Remy Cointreau he bought an old Guinness brewery in Waterford, transformed it into a distillery, and then built a remarkable brand. I have written extensively about this distillery and its owner, but here is a recap.

From the outset, Waterford was all about the barley. All about the farmers, the field, the soil, the grain. They singled out farms, and fields within those farms, grew barley on them and then distilled field by field. They claim that different soil types and the respective microclimates that nurture them give barley a unique flavour. So far so good. But why not just make a loaf of bread out of the barley to see if this field differs from that field? Or just eat some kernels and see how they taste? That was too simple, and besides, this was about flavour survival; this was about those unique compounds being evident after the various brutalities of the distilling process; the crushing, mashing, brewing, boiling and condensing. How could any unique flavour survive that?

To back up their claims about terroir Waterford Distillery took part in a Teagasc-backed scientific study into the existence of terroir in whisky which found that it does exist (although the study was on new-make rather than mature whisky). While this was heralded by terroir’s true believers as a momentous occasion, I’m not entirely sure that there were many who outright denied that terroir in whisky existed. Most of the arguments I have encountered against the concept were based on the fact that terroir would be of minimal importance, especially when compared against key flavour-defining aspects of the distilling process such as fermentation times. And of course, casks have to be the ultimate kingmakers in dark spirits – the idea that the 90 days or so barley spends growing in soil leaves more impact than the five, ten, or 20 years that distilled spirit spends in a cask would, understandably, be something of a stretch for some within the industry. You can say that those who get sniffy about terroir have some industry-led agenda; you could just as easily say that of course Waterford’s research into terroir proved its existence. Cynicism is a healthy thing, in moderation. But I often think of this excellent point by Alistair:

#Terroir denial is a myth invented by whisky marketers to sell terroir driven product.
— Spirit and Wood | Alistair (@SpiritAndWood) January 22, 2020

Which was followed some months later by this tweet from Mark Reynier;

It’s extraordinary how terroir puts the fear of God into a specific group of whisky fans safe behind the Morgan Denial, fearful of their peers’ views. It’s as if the Cognac AOC doesn’t exist. But there’ll be some red faces soon & not mine.#flatearther #mizaru #kikazaru #iwazaru https://t.co/HT8ZdBsX9k
— Mark Reynier (@markreynier) July 1, 2020

Reynier reminds me of Hazel Motes, the disillusioned antihero of Flannery O’Connor’s Wise Blood, travelling the land preaching to the masses of his Church Without God, trying to lift the scales from their eyes and teach them to live without faith. Motes learned the hard way that faith is inevitable, and we all fashion our own personal religions eventually. Everything about Waterford appears to be rejecting the norms of whisky – from the obsession with barley, to the hyper-modern branding, the medicinal-blue bottles, the coloured glass stoppers, even the rejection of the standard spelling of Irish whiskey. But just as Hazel Motes’s church without god was still a church, Waterford is still a distillery, and Reynier is still a very successful drinks entrepreneur, one who is still making good, old fashioned single malt whisky, just with a slightly different production process (or brand narrative, depending on your level of cynicism).

But there are many great things about Waterford’s new testament: It has written a new origin story for whisky – it no longer begins with the distiller, or the maltster, but with the farmer. It celebrates the individuals who grew the grain just as it celebrates the grain itself – terroir is about people, as much as place, and the hand that guides the plough and sows the seed is, to my mind, as important as which way the wind blows or the elevation of the soil. Farmers were a footnote in whisky for many years, now they are a core element of Waterford’s brand. Polarising as Reynier’s persona can be – and I’m not here to defend either terroir in whisky or its most ardent champion – what he has done to celebrate the labour of Irish farmers is remarkable.

He also gifted smaller non-distilling producers with a remarkable way to be part of what they produce; anyone who can grow barley can get it distilled under contract at Great Northern and claim it as theirs, without the vast expense of having to build a distillery. I’m old enough to remember when indie bottlers and random brands across Ireland tried to claim that their local water, used to cut their sourced whiskey before bottling, gave them authorship of the release. It was always a weak claim, but now they can show provenance and ownership through a bit of farming, a contract to distill, and terroir. If you have a field and a bit of barley, you can have your own whisky.

In their first year of releases, Waterford Distillery managed to put out 27 unique bottlings. Understandably, given the volume of bottlings, reception was mixed. Perhaps expectations were too high – perhaps all the sturm und drang didn’t help; perhaps people were happy to tear it down given Reynier’s jousting in the media, where they might have been kinder to another, more low-key operator. Reynier’s claims that he was going to make the most profound single malt ever created may have played well with his Jobsian acolytes, but for some it was a gauntlet being thrown down – it’s not hard to see some thinking, well, let’s see about that before they had even opened a bottle. Of course, everyone is entitled to their opinion – and the zealots raving about the liquid are as valid a voice as those saying it was overpriced and too young.

But this is Reynier’s style – adversarial, quixotic, divisive. There is an excellent piece on horticulturist Claire Vokins’s blog about a tasting hosted by Reynier which gives you an idea of how polarising he can be. However, it is impossible to separate him from Waterford, frustrating as his detractors may find it. It stands apart, because he does.

There are some very positive reviews of single farm bottlings, and some less so. The negative ones raised the question – what if the terroir of a field produces poor flavours? What if its most pronounced note is decay, or sulphur, what if it’s just bland, and in no way profound? Who do we blame then – the farmer? The distillery? When the whisky is crap, who takes the hit? And if it is crap, why was it even released? Terroir doesn’t automatically mean good, or better. It means different, and given the reliance Irish whiskey has had on the output of only three distilleries over the last 30 years, difference is welcome. Bad whisky, however, won’t do anyone any favours.

Some reviews made the point that the whisky is young, but outside of the big three – Midleton, Bushmills and Cooley – almost all Irish whiskey is young. Even Dingle isn’t even ten yet. Also, if you wanted to celebrate terroir as a component of flavour, a younger whisky would be the way to showcase it. Reynier says that the next step in the Waterford project is tracking how terroir affects the spirit as it matures, but you would have to assume that as time goes on, terroir will take a backseat to discussions around their wood programme – I very much doubt they spent all that money on quality casks just so they could keep mum about it. So this is terroir’s time to shine (or not). Perhaps in future the terroir of the trees used to make the casks will be considered, or the terroir of the people making the whiskey. For now, it’s barley, and the Irish countryside.

I was sent two bottles for review – Hook Head 1.1 and Grattansbrook 1.1, the latter a UK exclusive, and it is there I will begin.

Grattansbrook 1.1

Terroir is a facet of the drive towards transparency. That is the T that matters here – there is a code on the back of every bottle and when you enter it on their website you get a barrage of information about the farm, the farmer, the field, the soil, the barley, the distillers’ names, the casks, the age. It is remarkable. But all that info does not make it taste better, so what of Grattansbrook – on the nose, mace, star anise, tea. On the palate, manuka honey, nutmeg, cola cubes. The finish lingers. It’s okay…ish. It wasn’t the first one I opened, but the first one in this review for the purpose of decency as the next bottle is, in my opinion, vastly superior.

Hook Head 1.1

Grattansbrook has a lot of dryness, Hook Head has earthiness. I will spare you my notes on Hook Head 1.1 but suffice to say the bottle is long gone, and I’m not the only one to have a fierce thirst for it – it won best Irish whiskey and best irish single malt at the San Francisco spirits awards last year. So if there is an entry point to Waterford, this is as good a place as any.

As we trundled to the end of year, the releases kept coming – limited, hyperlimited, and other. A slight scaling back on the 27 in 2020, last year only saw them put out 16. It can still be overwhelming just to keep track of the releases, and I would imagine that, if there are zealots out there trying to catch ‘em all, it is something of a pain in the ass. And while there are true believers who will do it, there are people I know who will not drink Waterford. The message on the website which proudly states that Waterford ‘is not for everyone’ before adding that this is for ‘the cognoscenti, the intrepid and the curious’. Perhaps implying those who do not like your whisky are dull of mind is not the best way to change their opinion. The indigo-eyed tricoteuse who adore Waterford and will fight to defend terroir may delight in this microcosmic battle, but I certainly don’t. I came to whiskey for community, not some endless argument about soil.

Biodynamics is the next experiment in the Waterford project, another concept adopted from viticulture. There does come a point in this where you have to stand back and consider all the elements of Waterford that were taken from wine production – terroir, biodynamics, even the rejection of the aesthetic norms of whisky packaging in favour of those blue bottles and hyper-modern design – and ask if this is a whisky that wants to be a wine; if it is praying for a miracle of transubstantiation to take it away from all these base brands with their addiction to orthodoxy. Is it such a shameful thing, for a whisky to look like a whisky? I still think Waterford is a fascinating brand and what they are doing is remarkable. I look forward to future releases, and seeing how the project develops over the years. But for the time being, I am renouncing my faith.
Урожай

February 28th, 2022

This time three years ago the news was breaking that Walsh Whiskey and Ilva Saronno were parting ways. It was hard to comprehend – Bernard and Rosemary Walsh had built their Writers’ Tears and The Irishman brands from the ground up, and had the foresight to start doing so well before the multitude of non-distilling producer Irish whiskey brands that are weighing down the shelves in your local drinks emporium. It’s hard to imagine anyone conceiving a whiskey brand all the way back in 1999, but the Walshes did – kind of.

The company started life as The Hot Irishman, a concentrate to be used for making Irish coffees. But as Irish whiskey began its acceleration in the early 2000s, Walsh saw the potential for a whiskey brand and in 2006 The Irishman Founder’s Reserve whiskey was launched. In 2009 Writers’ Tears – a blend of pot still and malt whiskey – was launched. Then, in 2013, as Irish whiskey took off worldwide, Walsh merged with Ilva Saronno – the Italian parent firm of iconic brands Disaronno and Tia Maria. With the backing of a drinks titan, they built a beautiful distillery in Royal Oak, which opened in June 2016. Less than three years later, in January 2019, Ilva Saronno and Walsh Whiskey consciously uncoupled.

In a frank interview with Mark Gillespie on WhiskyCast, Bernard Walsh said that while he wanted to focus on premiumisation, his Italian partners had a different view of the market. If that seemed opaque at the time, the release of Ilva Saronno’s The Busker made clear what he was referring to. It’s hard to imagine brands more disparate than the brutalist, smashable dram of The Busker (which is a quality, affordable, no frills whiskey) and the considered elegance of Writers’ Tears (as imbibed by Margaret Atwood, no less). But while WT is a quality whiskey in a stunning package, The Irishman’s livery was a little dated. A rebrand in 2013 updated it somewhat, but it still looked like the poor relation next to Writers’ Tears. They also made the decision to include Bernard Walsh’s face on the label. I am of the mind that unless the face on the label is a Victorian cameo-style sketch of Rabbie Burns or Paddy Flaherty or some other dear departed icon, your label will not be improved by its inclusion, especially if it’s not an immediately recognisable face (addendum to this – it’s not ok to mock the god-awful line drawing of Paul Newman on Newman’s Own as they are for charity). The Irishman needed a reboot, more than a rebrand. But reboots cost money.

In November 2021 it was announced that Walsh Whiskey had been bought by Amber Beverage Group for an undisclosed sum. An informed source told the Irish Times it could be on a par with the alleged 90 million Sazerac bought the Paddy brand from Irish Distillers for – but the cynic in me suggested that seemed a little high. So I checked with another source in the industry who said they were surprised the figure wasn’t higher.

Luxembourg-HQed Amber Beverage Group (ABG) are a division of SPI Group, which is owned by Russian billionaire Yuri Shefler, a former member of the Russian military who has been locked in a trademark battle with the Russian state-owned company FKP Soyuzplodoimport over the ownership of Stoli brand vodka for decades. Per Forbes, Shefler bought the Stoli brand from state-owned VVO Soyuzplodoimport for $285,000 in 1997. Russia’s Supreme Court ruled the sale illegal in 2001, banning Shefler from selling the vodka inside its borders. In 2014, the Netherlands, Luxembourg and Belgium joined Russia in banning sales of Stolichnaya. However, in July of 2021, SPI Group hailed a victory in the ongoing dispute, winning the rights to sell Stoli in eight of 13 European countries. Also, in light of current events it is worth pointing out that SPI’s Stoli is made in Lativa, just in case you feel like boycotting it because it is ‘Russian’.

Update 7.3.2022 – Stoli has rebranded. In a press release, Shefler said: “While I have been exiled from Russia since 2000 due to my opposition to Putin, I have remained proud of the Stolichnaya brand. Today, we have made the decision to rebrand entirely as the name no longer represents our organization. More than anything, I wish for ‘Stoli’ to represent peace in Europe and solidarity with Ukraine.” What this means for the trademarks, I couldn’t say – but it might pave the way for Shefler’s Latvian-made Stoli to be a distinct brand from the Russian made and owned Stolichnaya

While Stoli may be the biggest name in their portfolio, ABG are big and plan on getting bigger. According to a piece published in The Spirits Business in June 2021 –

Throughout the pandemic, the company continued to witness positive sales. Amber Beverage Group saw organic sales increase 11% to €268.7 million (US$347.1m) last year, boosted by its “strengthened” presence in core Baltic markets. Organic operating profit for the full year rose by 21% to €21.9m (US$26.8m). The company had surpassed €30m (US$36.4m) in earnings before interest, taxes, depreciation and amortisation (EBITDA) for the second time, reflecting its ability to adapt quickly.

Part of this expansion saw them buy Angelina Jolie’s share of a French vineyard she had invested in with her former partner Brad Pitt. That sale is now the subject of litigation by Pitt as part of their long-running divorce battle. Pitt’s suit claims ‘She sold her interest with the knowledge and intention that Shefler and his affiliates would seek to control the business to which Pitt had devoted himself and to undermine Pitt’s investment in Miraval’.

Obviously, big firms don’t always get big – and stay big – through peace, love, and understanding. Sometimes difficult choices are made. In December 2021 a tribunal ruled that Shefler unfairly sacked a UK senior executive over the phone for objecting to 30% staff pay cuts during the pandemic. You can read the full judgement here.

ABG’s financial prudence meant they were able to spend half a million euro on the renovation of The Irishman. I’ll let the press release take it from here:

The Irishman® range of super-premium whiskeys produced by Walsh Whiskey (part of the Amber Beverage Group) has undergone an extensive rebranding to reflect its dedication to the pursuit of excellence in Single Malt whiskeys. The €500,000 rebranding, which sees wholesale changes to The Irishman’s bottle, labelling and packaging, follows a strategic review which commenced in April 2020. Walsh Whiskey was assisted in the review by Bord Bia’s (The Irish Food Board) specialist Insight Centre – The Thinking House. The extensive design project was undertaken by HERE design agency in London.

Announcing the renewed focus on single malt and the brand redesign, Walsh Whiskey founder Bernard Walsh said: “As the Irish whiskey category continues to develop with increasing variety, it is important that we are clear in our proposition to whiskey consumers. Our message is simple: The Irishman will always be single malt focused – whether championed in pure expressions or blends – and that it will always be triple distilled to leave a lasting impression.”

There are also changes to the composition of the range, with a change of name for one core expression and the addition of a limited edition to the core of the portfolio.

The Founder’s Reserve blend (70% Single Malt & 30% Pot Still) has been renamed The Harvest. This expression, a truly unique blend of two premium styles of whiskey, started life as the first ever whiskey created by Walsh Whiskey’s Founder. The renaming of this core expression as The Harvest honours the great contribution of the farming community in the whiskey-making process. The whiskey is crafted entirely from a mash bill of 100% Irish barley.

First released as a limited edition bottling in 2018, The Irishman Caribbean Cask is being added to the portfolio’s core expressions which also include The Harvest; Single Malt; 12-Year-Old Single Malt; 17-Year-Old Single Malt & the Vintage Cask. The Irishman Caribbean Cask Finish is a rare vatting of Single Malt and Single Pot Still whiskeys finished for 6 months in Chairman’s Reserve Rum casks from the tiny tropical Caribbean island of Saint Lucia, before being bottled at 46% ABV.

A new colour palette of understated cream, green, grey, blue and burgundy is applied to the labels of the six core expressions of The Irishman range.

The trajectory of Walsh Whiskey probably holds some lessons for other producers – you don’t need a distillery to build a valuable brand, whiskey is a long game, and the road to success isn’t always sunshines and roses. Just ask Brad and Angelina.
The Augurs Of Spring

February 25th, 2022

Many years ago, someone in the whiskey business told me that Green Spot sold well with women. I brought it up with one of the production team in Midleton, and they explained that this was a result of the flavour profile. Then I brought it up with one of their marketing team, and their explanation was more straightforward: It sells well with women because it looks like a bottle of wine. You may well bristle at both opinions, or you may believe that it is a grim truism – many products, including food and drink, are marketed to people based on gender. (You may also correctly note that I used this story many times to illustrate the same point). Whiskey was solely aimed at men for decades, so the conundrum the industry has been battling for the last 20 years is how to shift that focus.

Back in 2019, the then CEO of Chivas Brothers Jean Christophe Coutures gave an interview to MarketWatch about how more women were drinking whiskey. Coutures, in reference to the Glenlivet Founder’s Reserve and its success with women, had this to say:

“It has a more approachable taste, a smooth, creamy sweetness with delicate flavors that doesn’t have the same edge often found in whiskey. We’ve also made the packaging easier to understand and priced it at entry level. More women keep returning.”

At the time I found it hard to believe, so I contacted one of the journalists who wrote the piece to make sure the quote was correct. He confirmed that it was. Giving Coutures the benefit of the doubt, English is not his first language. Perhaps he was trying to say that the success of Founder’s Reserve was not that it was dumbed down for women, but that it was dumbed down for everyone. Whiskies like Founder’s Reserve (affordable NAS single malts) are probably everyone’s first port of call when moving beyond blends, and that applies to both men and women. But Coutures’s comments were still a god-awful clanger.

So the question now is – how do you encourage diversity among whiskey consumers? I have no idea. I’ll leave that to the marketeers. But events the one held this week at Powerscourt Distillery are a good start. I’ll let the press release take it from here:

The ancient Irish feast of Imbolc (Spring) was celebrated in style at The Powerscourt Distillery on Friday 18th February. The first day of Imbolc coincides with Brigid’s Day, and the celebration at the Powerscourt Distillery used the occasion to celebrate the connections between Brigid and her associations with Brewing/Farming/Dairying/Nature and Hospitality.

Guests were welcomed with a cocktail called Brigid’s Cloak. Named after the legendary cloak laid down by Brigid as she claimed lands from the King of Leinster, it was based on the classic Manhattan. Reflecting Brigid’s reputation as an Irish woman ahead of her time, it was made using Fercullen Irish Whiskey and Irish ingredients made by female producers, with vermouth from Valentia Island Vermouth and bitters from Beara Bitters.

Following a drinks reception, Caroline Gardiner, Head of Marketing at Powerscourt Distillery, introduced the two panel discussions chaired by broadcaster Suzanne Campbell and curated by the Food and Beverage Specialist at the Distillery, Santina Kennedy.

The first panel incorporated guests with associations with Imbolc and Brigid to highlight and celebrate the occasion. Imbolc literally means ‘in belly’ meaning in the ewe’s belly – signifying springtime/lactating ewes/ spring lambs – so it was appropriate that the first panellist was Hanna Finlay from Ballyhubbock farm in West Wicklow, producer of sheep’s dairy ice cream and cheese. Storm Eunice prevented Hanna from driving over the Wicklow Gap to join the panel in person, but she was able to participate in the lively conversation via video link.

Hanna was joined by Judith Boyle, Brewer and Beer Lecturer at TU Dublin who shared funny anecdotes about growing up in Kildare – the home of St Brigid as well as her experience as a female brewer; Rosanna Goswell from Tuath Glass who gave a fascinating insight into her Irish Whiskey Glass , which was named after Tuath De Dannan – the family of the Goddess Brigid.

Also on the panel was Brigid O’Hora – the sommelier who brought insights into modern Irish Wine appreciation gleaned from her online wine training platform – Brideys Wine Chats . Being a ‘Brigid’ from Co Kildare who is the mother of triplets there was no shortage of associations with the Patron Saint of fertility!

The panel was completed with Alex Slazenger, Head Gardener at Powerscourt Estate who captivated the audience with the history and legacy of the gardens at Powerscourt and his plans to continue his grandparents pioneering work to create a sustainable garden of outstanding beauty.

The second panel discussed the ‘Taste of Place’ . Powerscourt Distillery celebrates its location throughout its offering – from the water from Powerscourt Waterfall that is used to make its whiskey, to the barley in the surrounding fields to the use of local produce in its cocktails and food pairing tours and tastings.

To celebrate this idea of Irish terroir, panellists included Orla Snook O’Carrroll of Valentia Island Vermouth, Ireland’s first vermouth which is made using botanicals from Kerry; Orla was joined by Celina Stephenson of Wicklow Way Wines. Their Móinéir wine is made using only Irish berry fruit, capturing the taste of Irish summer. The idea of capturing a taste of place was explained by Geraldine Kavanagh , professional forager for Glendalough Gin, who kept the audience really entertained as she described trying to explain her occupation to a bank manager. She brought a handmade willow basket of foraged treasures from the Wicklow mountains, describing how she used the botanicals to be distilled into seasonal gins. Olly Nolan, the beekeeper behind Olly’s Honey described how the honey from the hives at the distillery captures the taste of Powerscourt, from the wild hedgerows around the estate and the variety of flowers in the world renowned gardens. This panel was completed by Mary O’Sullivan who described setting up her Bitters during the pandemic. A botanist who grew up on an organic farm in Co Kerry, Mary really evoked a sense of capturing the magic of flowers and plants to achieve a taste of a place.

Guests were then treated to a Powerscourt Distillery Whiskey and Food Pairing experience. Head of Whiskey John Cashman enthralled the audience with his introduction to Irish whiskey and detailed guided tastings. Santina Kennedy, who organised the event, led the guided food pairings . Using her research into Irish Food History taken as part of her MA in Gastronomy and Food Studies, she has developed a unique whiskey and food pairing experience. She uses only high quality Irish food produce whose taste, texture and story mirrors the various expressions of Fercullen Irish Whiskey. Under Santina’s guidance The Powerscourt Distillery champions locally produced high quality Irish food as part of the overall offering.

A cake by Kate O’Hora of @thecake_table captured the essence of Imbolc and Brigid, with delicate spring flowers and a flowing edible cloak.

Powerscourt Distillery’s Imbolc celebration will become an annual event, with a bigger and even more exciting day being planned for 2023.

Press release endeth – unsurprisingly there was no mention of the recent, startling departure of their master distiller Noel Sweeney, or the departure not long before that of backer and MD Alex Peirce. These are strange times for Powerscourt Distillery – former C&C CEO Maurice Pratt joined the board before Christmas, presumably to steady the ship, but without Perice – whose family are involved in Isle of Arran Distillery and Lagg Distillery – and Cooley legend Sweeney, their identity – to my mind at least – has taken a setback. Events like their Imbolc gathering are good because it is uncommon – a female focussed hosted by a whiskey distillery. Hopefully others will follow their lead.

Some photos from the event:
Paddy’s Home

November 12th, 2021

A screenshot of the Paddy website as it looked in 2007.

Paddy J O’Flaherty was a celebrity. He wasn’t always that way, but it’s how he ended up. He started his career in the drinks trade as a sales rep for what was known as Cork Distilleries Company (CDC) Old Irish Whisky. He was one of the first brand ambassadors – think The Simpsons’ rambunctious brewery spokestoon Duffman, but in a bowler hat, and instead of firing merch out of a T-shirt cannon, he fired out free drinks in pubs across Cork. He was so good at his job that he became synonymous with the brand. CDC saw an opportunity, bought the rights to his name and image and used them both to sell what was now known as Paddy Whisky.

This wasn’t a case where the brand was renamed after a distiller, or a maltster, or a cooper – it was named after someone who had nothing to do with production and was only concerned with selling the stuff. O’Flaherty had as much input into the creation of the liquid in the bottle as McGregor has in Proper Twelve, or Ryan Reynolds has in Aviator Gin, or George Clooney had in Casamigos. So what I’m saying here is, Paddy whisky was one of the first celebrity drinks brands, while Paddy was one of the first influencers.

A fairly desperate plea for acceptance in this US Paddy advert from the 1930s. pic.twitter.com/xkCD7SFFhA
— Bill Linnane (@Bill_Linnane) January 19, 2016

Fast forward to 2016 and Pernod Ricard Irish Distillers sell Paddy to American drinks giant Sazerac for an undisclosed sum (there is this suggestion that it was €90 million euro). The sale didn’t raise much of an eyebrow – even for a proud Corkman like myself, Paddy was an also-ran. Despite its position as one of the last Cork whiskey brands, I didn’t have much of an opinion of it. On a night out in an average pub, you’d always have three choices – Powers, Paddy or Jameson. Jameson was, as we would say in Cork, mockeyah. Not a serious option – a bit too bland and safe. Powers was the best option, with its pot still spices and robust profile, because Paddy had a bit too much personality. And by that I mean I found it to be rough as fuck. Paddy was the whiskey you drank when all else failed, when the host at the wake hadn’t stocked up properly, or when dawn was breaking and you didn’t care about flavour profile all that much anymore.

But there was potential there – it’s an historic brand with a great story behind it, with a healthy dose of ture-a-lure-a-laddie for our cousins across the Atlantic. It was also the fourth largest Irish whiskey brand in the world at the time of its sale. It just needed a bit of a refresh. Irish Distillers had enough to worry about with other portfolio reboots, rebrands and expansions. To reanimate Paddy would take a sizable amount of investment and effort. So they sold it to Sazerac, a firm comprising seven American and one Canadian distilleries, and some 450 brands (they already owned Michael Collins Irish Whiskey).

After the sale, Paddy was revamped, but in different ways in different markets. Here in Ireland, it was tweaked ever so slightly. In the US, it was cranked up to 11 – and placed in the possessive, complete with an ocular irritant of an apostrophe (Powers should technically carry one also as the family name is Power, but they don’t as it looks shit).

A new era for Paddy Irish Whiskey. Paddy Flaherty has been given the Hollywood-Irish treatment. New bottle shape, name and image all packaged up in a nice new tube complete with souvenir “Paddy Post & Press” newspaper. Thoughts? pic.twitter.com/7EjPtDhIsd
— Barry Chandler 🇺🇦 (@irishwhiskeybc) February 17, 2019

The sale of the brand may not have been seen as such a big deal, but the rebirth as Paddy’s was a bit unsettling. I think it was just so….American? But if there are a people on god’s green earth that we want to buy Irish whiskey, it is our friends to the west.

Sazerac appears to have big plans for the brand, as according to the Sunday Independent, they are looking for a physical home for Paddy. Obviously they can’t run tours in Midleton distillery since they don’t own it, so they are apparently looking to either buy a distillery or enter into a partnership with one. On the latter: Where would fit their needs? You’d have to assume they will need a distillery with column and pot stills if they mean to produce the brand there, and it would need to be sizeable. Or, they could buy/build a very small distillery for tourism purposes and outsource the bulk of production to one of the workhorse distilleries. They could also look outside Cork (if this thought worries you, be reassured by the fact that Cork is heavily featured on their corporate website as the home of Paddy).

But does it really matter if Paddy is made in Cork? Does it matter that virtually all the other brands made in Midleton are originally from Dublin – Jameson, the Spots, Powers, Redbreast? Almost none of the brands made in Midleton are historically or intrinsically linked to the place – Irish Distillers limited could sell almost any of their brands as none of them are geographically anchored. The only ones whose identities are tied are Midleton Very Rare and maybe the single casks. Even Method & Madness is a moveable feast. I’m not saying they should jettison some of these iconic brands but it does show how some of our biggest names are nomads, a byproduct of all the consolidation and contraction in the industry.

But if Sazerac wanted to partner or outright buy an Irish whiskey distillery, they will just have to wait. There are some which will, sadly, fail, or will have to take painful and humiliating write-downs of their valuations. Such is life.
Let Thy Widows Trust In Me

October 31st, 2021

Theodosia Wingfield lived a sad, short life. Born in Wicklow in 1800, her people were gentleman landowners, and were part of a small community of families of means in the area who all shared a deep piety. After her beloved cousin Francis Theodosia Bligh died at the age of 25, Theodosia married her widower – Richard Wingfield, 5th Viscount Powerscourt, thus becoming the Viscountess Powerscourt. He died a year later. Their only child, a daughter, died in infancy. A month after her husband’s death, Theodosia wrote: “I do not suppose there could be a stronger lesson on the vanity of everything earthly, than to look at me last year, and this. The prospects of happiness I seemed to set out with! And now, where are they?”

But her faith was only strengthened by all the tragedy – in 1829 she hosted the first of the Powerscourt Conferences, when the faithful gathered to discuss prophecy, specifically, the return of the Lord. The conferences were not of the mind that His return would be a thing of peace, love, and understanding – this was not to be the groovy Christ of the New Testament. The conferences deduced that Jesus was coming, and that right soon, to smite a world riddled with sin. There was to be an apocalypse and only the pious would survive. On New Year’s Eve, 1836, Theodosia died, and was buried at Powerscourt.

Powerscourt, like many of the great houses, began as a medieval castle, but in 1730 German-born architect Richard Castle oversaw its redesign as a 68-room mansion in the Palladian style. In 1961 the Slazenger family – they of sports brand fame – bought the property and its lands from the 9th Viscount Powerscourt. In 1974, as the house was undergoing a major refurbishment, a fire broke out and destroyed much of the top floors and the roof. In 1996 it reopened in the form we see today. In more recent years it became a fully fledged lifestyle emporium and tourist trap, hosting more than 300,000 visitors a year.

I wonder how Theodosia would feel about her home, the site of all those deep discussions about a holy apocalypse and the smiting of the wicked, being turned into a shopping centre, albeit a very upmarket one. Within the main part of the house there are various emporiums selling hand-crafted candles and woolen goods, local art, and artisanal foodstuffs. I imagine that if some part of her still resides there, that she drifts through the scented beeswax candles and ethical smoked salmon with her mouth locked wide in an unheard scream, wishing she could take a physical form so she could cast them all out. Perhaps this was the apocalypse she envisioned, albeit in a hyper-localised, slightly ironic form. But the great houses were made great by their lands, and those lands are no more, so needs must. Aristocrat or peasant, in this economy, you gotta shake it to make it.

Powerscourt Distillery is solid. It is backed by the people behind Isle Of Arran and Lagg distilleries, Mentec mogul Mike Peirce and his son Alex, and boasts one of the legends of Irish whiskey as master distiller – Cooley still-jockey Noel Sweeney. The only bump in the road for them was their branding. Early in their development they received correspondence from Irish Distillers Limited suggesting that there might be confusion over a Powerscourt branded whiskey and IDL’s own Powers. Bemused as I am about Big Whiskey worrying about any confusion over labels in a landscape beset with deranged claims about provenance, I can see their point. Powers and Powerscourt are close and unless you have a fair degree of local knowledge it would be hard to say with certainty that these are two completely different entities. This isn’t a uniquely Irish situation – in 1994 Knockdhu distillery rebranded its whisky as anCnoc to avoid confusion with the produce of Knockando distillery. But that such an iconic Irish brand as Powerscourt had to lose give up its claim to its own name is incredibly depressing. However, small mercies have seen them allowed at least to continue with Powerscourt Distillery as the overarching brand, and Fercullen as the primary identity. There is a lengthy explanation of the meaning behind Fercullen but I won’t go into it here because, to be blunt, it isn’t very interesting. Powerscourt is where the stories are. The place has a pet cemetery for Christ’s sake. That should be the branding for a series of single casks in itself.

All of the releases thus far are sourced, obviously enough, since they only started production in 2019. I’m going to assume the source was Cooley, given that this is where their master distiller made his name and that it’s entirely possible he left there with a few casks rolling around in the back of the van. They have quite the selection of whiskey on the market already – core 18 and 14 year old single malts, a ten year old single grain and a blend. In the limited editions they have a 16YO SM, two Five Elements – the 20YO SM I was sent and an 18YO SM – and the Estate Series ‘Mill House’ single grain with an Amarone cask finish. So they’re not short of supply.

I was gifted a sample of the 20YO SM Five Elements 2021. This is made up of 16-year-old bourbon barrel matured malt whiskey which has been finished for four years in a variety of Oloroso sherry, Pedro Ximenez, Marsala and Muscatel casks, before marrying with together with 20-year-old bourbon matured single malt. Bottled at 46% ABV, non-chill filled, Fercullen Five Elements 20-year-old Limited Edition is available online at www.PowerscourtDistillery.com and at selected off-licences around the country. RRP for this edition, limited to 1,500 bottles, is €220.

Official tasting notes

Nose: Malt, citrus, boiled sweets, vanilla and honey with a twist of lemon, ripe fruits, plums, raisins, cinnamon, tropical fruits, pineapple, mango, banana, oak and a hint of nuttiness.

Taste: Layer upon layer of smooth silky sweet malt, Orange, fruit cocktail, chocolate, Christmas cake, tropical fruit and red grape skins. Waves of complexity and taste.

Finish: Long lasting sweetness from ripe fruits and cream with a velvet texture almost mouth-watering to finish. Long lasting sweetness from ripe fruits and cream produce a velvety texture and mouth-watering finish.

Is it any good? Yes it is, and so it should be at that price. Perhaps this is justified by the limited nature of the release, but to be honest I wouldn’t expect a bargain-bucket pricetag on a whiskey with the name of one of the great houses of Ireland attached to it. Theodosia might be screaming through the halls in the dark watches of the night, but at least there are spirits flowing in Powerscourt once more.

Click here to read more about Theodosia or here to read my take on Powerscourt Distillery after the launch back in 2018.
The Workhorse

September 27th, 2021
Daithí O’Connell is in the rare position of being an Irish person who aspires to ending up in a workhouse. As one of the few bona fide independent bottlers here, his business is not only thriving, but is expanding – and now he wants to give his brand a physical home, in a historic building once used to accommodate the destitute during Ireland’s hardest years.

Two years on since we last spoke, much has happened – his Bill Phil peated whiskey sourced from Great Northern is in its fifth iteration, and he has pivoted from being an aspiring Irish whiskey bottler to announcing his intention to bottle five Scotch whiskies – one from each of the so-called whisky regions, starting with a 10-year-old Bruichladdich Lochindaal.

“The Caledonian series has four more regions to see a bottle and complete the initial set, before we can start being able to bottle Scotch ad hoc,” he told me via email.

“I have my eyes on all major whisky regions plus some other spirits and wines I would like to add which compliment our business model and tie the story together.”

And just as Gordon and Macphail and Cadenhead have a physical presence you can visit, O’Connell wants a home for his brand.

“Our new headquarters will be at The Workhouse in Kilmacthomas, Co. Waterford, and I’m delighted to say we have a 25-year lease agreed. We will be the single largest tenant on the site with over 25,000 square feet of space plus ancillary parking and access. We will develop the site over three phases and will start phase one in September with equipment landing in October and November.”

Specifying that tourism is not his priority – despite its ideal location along the Waterford Greenway – maturation, blending and bottling will all be brought in house. But tourism will surely be a component, as aside from the benefit of having all that history and heritage on-site, O’Connell will also be neighbours with Aidan Mehigan’s Gortinore Distillery when it gets up and running, making this one of the few places outside of Dublin where two significant whiskey attractions will be within walking distance of each other.

But whiskey is a challenging business, and despite his extensive background in the corporate world, I asked him what three things he has learned since getting into the category.
1. “While whiskey maturation might be a slow process the business itself is a lot more fast paced and demanding than I imagined in these early days.
1. “My position controlling as much of the process as you can is essential, I guessed it would be but I now know it is for fact.
1. “Route to market is paramount.”
But on that last note, he appears to be doing well: “We just launched in Germany, Belgium, Netherlands and Luxembourg and will be launching in South Africa and the US in October. It’s going to be a busy time for us with those and the new brand home so I decided we should do some contract distilling also after we just harvested our first crop of barley.”

He is also one of a group of smaller producers who came together as a kind of indie Irish Whiskey Association, under the name The Irish Whiskey Guild. I asked him what they hoped to achieve: “We will represent our members on items our members request to be represented on. We are currently preparing a submission for the DAFM on the Irish whiskey technical file. We will also be working with Bord Bia on items. There is opportunity for commercial cooperation also so all this will happen over time. We are all volunteers who run our own businesses so things move a little slower.

“I can’t speak for other members of the guild as to why they do or don’t join the IWA. We do have some members who are in both and we see no issue as to why the two can’t work side by side. I do know that IBEC membership fees are off putting for some.

“Our common goal is the betterment of the Irish whiskey industry. The benefits are that we are essentially a self help group for small producers. We have very different issues than the bigger players and can help each other out by transfer of knowledge and cooperation. We can also lobby for change and have our voice heard as a unified group.

“We pay a flat €100 per annum membership sub that is to be used for administrative costs. There are two membership levels. Full and associate. Associates-are allowed sit in on meetings, part take in events etc and express opinions however they have no voting rights. Each full member has a single vote.

“Full membership is based on your status as a whiskey producer. Have a distillery that definitely distills whiskey or have whiskey in market plus your own bond or a bonded tenancy in place. Each membership application is taken on a case by case basis.”

O’Connell is refreshingly honest about the business he is in and how capital thirsty it is: When I asked what the biggest obstacle to getting into the industry was, he was blunt:

“Money is essential. Double what you think you need and then double it again.”

So just like when pouring a dram, it’s always best to make it a double.
Yet Another Post About Whiskey Labels

September 25th, 2021

How would you define whiskey production? Is it growing the grain, is it the distilling, is it choosing the casks and controlling the maturation? Is it the brand building, the marketing, the bottling, the distribution, the selling? Is it a combination of all these things or is there an a la carte option where you can say you produced the whiskey if you finished it and sold it under your own brand? It’s a question I’ve been asking myself for years – are creation and production two different things? And if you didn’t create a whiskey in any technical sense, can you claim to have produced it?

Imagine you got some old whiskey stock, maybe you tweaked it a bit, recasked it, finished it in something weird and wonderful, changed it a little (or not at all), and now you want to sell it while increasing awareness of your brand. So you stick your distillery’s name on the label and away we go. Your distillery, however, might not even be built, or might have just started distilling. If your sourced whiskey wins an award, you puff your chest, high on stolen valour, and say, look on my works ye mighty, but don’t look too closely because it’s not technically my work.

Of all the things I have written about in Irish whiskey, few have consumed so much of my energy (or wordcount) as this topic, which goes by a few names – transparency, provenance, honesty, call it what you want, but I have swung from complete frustration about the practise to understanding that it is the growing pains of an emergent industry. Irish whiskey’s light was almost snuffed out, and it took a lot of wild pivots to keep it alive. You can go back and read some of my conjecture on the subject, but on the subject of labels I would say this – the holy trinity of Irish whiskey all had label or branding issues – Jameson was no longer made in Bow Street despite that address being on the label until recently, Tullamore DEW was no longer made in Tullamore (but soon will be from there once more), and ‘Old’ Bushmills was not founded in 1608 – so if you take that as a jumping off point, it is little wonder we ended up with smaller non-distilling producers (NDPs) becoming confused about what was acceptable.

I don’t think any NDP sets out to deceive, but there are so many little white lies in Irish whiskey that it’s hard not to draw the overall conclusion that change is needed.

I also understand the financial dilemma facing most new distilleries here – in Scotland you can approach a financial institution and say we want a massive amount of capital, and you won’t see a cent of return on that investment for five to ten years. We don’t have that long-standing culture of distilling here – so I would imagine accessing funds could be something of a challenge. Easier then to generate revenue through selling sourced whiskey, and at the same time build your brand.

There are many distilleries here that have been built by selling sourced stock under their own name. But what is the difference between using the name of a planned or new distillery and using the name of a distillery that does not exist? Schrödinger’s Distillery – a distillery that both exists and does not exist at the same time. If St Patrick’s got hammered over their use of ‘distillery’ on their branding and labels, they could have avoided it by bunging in some plans for one early on.

Does the end justify the means? I think not. In fact, I think it massively devalues a brand when they have been selling sourced stock under their own name and then suddenly shift to their own youthful spirit. I know I give far less of a hoot about indigenous spirit from Distillery X when they have been flogging Bushmills, Cooley, and Great Northern for six years.

In an ideal world, no distillery would be allowed to put their name to a sourced liquid. In an ideal world we wouldn’t have fake farms either, but whiskey is different – I don’t care about what the branding is on my fake farm veg because I’m not paying premium prices for it, but if I am expected to pay Irish whiskey prices, I do expect some level of transparency. I expect that you don’t pretend, or endeavour to create the illusion, that you made the liquid in your bottle when you did no such thing.

Provenance has become a hot topic here – guidelines were released which made it clear what could and could not be printed on a label.

As detailed in a previous post about the guidelines, I made a complaint about one brand and it was changed within a week. So the system is there if anyone wants to complain. And obviously, somebody does, and somebody felt their complaints were not being acted upon domestically, so somebody took that complaint to the EU.

In June of this year, Deputy Catherine Connolly wrote to the Minister for Agriculture, Food and the Marine Charlie McConalogue asking ‘if his attention has been drawn to the fact an association (details supplied) has taken a complaint to the EU against his Department alleging non-enforcement of regulation (EU) 2019/787 with regard to a lack of enforcement of spirits provenance regulations resulting in multiple incidences of false provenance information being provided on products that fall under a protected geographical indication designation; his views on the matter; and if he will make a statement on the matter.’

And a statement is what he made – you can read the full version here, but this is the pertinent part:

‘Since January of this year, the Department has assumed responsibility from the Health Service Executive (HSE) for the assessment and approval of labels for Irish Whiskey and Irish Poitín. When assessing Irish whiskey labels, the Department assesses ‘provenance’ under Article 7(1) of Regulation (EU) No 1169/2011, which states “1. Food information shall not be misleading, particularly: (a) as to the characteristics of the food and, in particular, as to its nature, identity, properties, composition, quantity, durability, country of origin or place of provenance, method of manufacture or production”.

‘Where uncertainty arises regarding who or where the product is produced, the Department seeks clarifications from the FBO. Furthermore, where FBOs are not directly involved in any of the stages of production, the Department does not approve the label unless it states that the product has been ‘produced for them’, as opposed to ‘produced by them’. Additionally, the Department does not permit references to Distilleries that do not exist.’

If the Minister’s response in June was a warning shot, apparently it went unheard. As reported in the Sunday Independent, an email circulated recently to Irish Whiskey Association members stated that the IWA had ‘recently become aware’ that since the Department of Agriculture, Food and the Marine (DAFM) assumed the role for label approval as part of the verification process for Irish Whiskey in January of this year, ‘the dept have been imposing new requirements for brand owners or those who have not produced their own whiskey’.

“These requirements consist of stating “produced for” on the back of the label even in cases where there is no claim as to provenance,” the email stated, adding that ‘the imposition of these requirements were not discussed or communicated to industry’.

“Furthermore, we believe that this requirement should not be mandatory,” it stated.

It should, though, because this requirement is about the most basic level of transparency one could hope for – that sourced whiskey is declared as such, in small print, somewhere on the label. Because you know what you get when that isn’t the case? This:

@Bill_Linnane – no doubt this has been covered somewhere, but how is this blatant ‘passing off’ allowed? This is not Hinch whiskey as began distilling in 2020. pic.twitter.com/Zd7f0LKldH
— Whisk(e)yDave (@DaveJS76) August 18, 2021

It’s worth a read through that whole thread as the brand explain the situation, but the overall message from the person who posted it is clear – if it isn’t explained clearly on the label that this is sourced whiskey, then no amount of ‘we’ve always been very clear about sourcing’ will explain away what looks like a deception. Whiskey isn’t white label software, you don’t get to rebadge it and sell it as your own – it is intrinsically tied to its source.  Then there is this:

Seems that @IrishWhiskeyAsc encouraged the crossing out with black marker of “produced by” on the basis that in reality @GNDistillery made this “Beara Irish Whiskey". But sure the clearly indicated place of provenance as “Beara Distillery” is grand. Behold the chaos. pic.twitter.com/55h2bQcqkC
— Irish Distillers Association (@DistillersAssoc) May 27, 2021

Chaos indeed.

Obviously, sourcing whiskey isn’t as simple as these cases – take Bushmills white label, AKA their blend. Bushmills doesn’t have a grain distillery (they are in the process of building one) – so they source that component from Midleton. Should they put ‘produced for Bushmills’ on the label because one key ingredient is from another distillery? What about the Method & Madness single malt from Midleton – which was distilled in Bushmills – would that be a ‘produced for’ also? What about Paddy? ‘Produced for’ Sazerac?

Whatever about difficult decisions, I think that if we want to be taken seriously, this needs to happen. If it affects sales then so be it (I honestly don’t think it will). We can’t build this glorious resurrection on the omission of the truth. But this change could affect a lot of other spirits – how many Irish artisanal gins are made by the same industrial producer? How many are mostly neutral spirits cut in a gin still with the proverbial local botanicals? Where is production in those cases?

With this case going to the EU, it’s important that producers here get their house in order. Consumers want more clarity and provenance in what they eat and drink, and anyone paying the prices Irish whiskey producers charge deserves the truth.
Death Is Not The End

September 21st, 2021

Not far from where I live there is a big, old house. Built in the late 1800s, it is a crumbling gothic pile that was once the seat of local nobles. I have no idea when the last of their line left it, or how, but from the time my family moved to the area in the 1970s, the house was known to be cursed. Locals in what was then a hyper-Catholic rural area said that a previous owner hanged himself from one of the trees that lined the avenue into the property, and that was what damned it.

I was scared of it when I was a child – it sits on a steep hill and I used to sprint up the road to get away from the entrance as fast as I could. In the bad winter of 2010, my father’s car went into a tailspin on the hill outside the house and his car smashed into a bridge. A few feet more it would have ended up in the Dungourney river and he would most likely have died. He said once, half joking, that the house was to blame.

I was only in the property once, when my mother went to visit the woman of the house, who at the time was dying of cancer. I remember an old, dusty bedroom with thick air, a gaunt woman sat up in bed, and a little girl playing a piano in the corner of the room. The girl and I were sent off to play. She brought me down to show me the decrepit fountain outside – dozens of froglets had spawned, but the water level was too low for them to get out, and they just moved about in a swarm in the shallow, stale water, trying to escape.

The mother died shortly after. The family then moved to a renovated barn next door. Not long after that, the father died. The kids, two boys and a girl, moved away to be raised by relatives. The girl burned to death in a freak accident in her 20s. I heard one of the sons drowned but never had it confirmed. The other brother, I don’t know where he is.

The house sat idle for years, silent and empty, waiting. Eventually it sold, and with great fanfare it was renovated by the people who bought it and is now a B&B. Sometimes I get tourists calling to my home looking for it and I often feel like the hillbilly gas station attendant in a horror film, and wonder if I should warn them about what they are heading into. It’s cursed, I would whisper, and they would ignore me and some horror would befall them.

Of course, the real reason I want to tell them is because I like telling the story of the cursed house. I told my kids, with all the grand flourishes above, and they also now think the place is haunted. Everyone likes a scary story. They bring the promise that there is something else; that death is not the end, that we persist, rather than burn out, and be forgotten. And besides, I am always here for something a little darker. I’d go full goth in my attire if it wasn’t such a stupid look for a guy pushing 50. Nobody wants to dress like Danzig when they’re doing the big shop in Lidl.

To cater for the needs of emo seniors like me, Bushmills released The Sexton. It is a very slick, very stylish bottle; hexagonal to represent the columns of the Giant’s Causeway, all bedecked with images of skulls and ye olde fonts in gold and black. As affordable NAS single malts go, this is a remarkably beautiful bottle. I’m not sure about the website’s tagline of ‘You have a single life, drink a single malt’, but it’s not my place to tell them their copywriter needs to spend a little less time in the sun.

The Sexton has two brand narratives; for the casual fan, there is the overall steampunk, Victoriana, eldritch aesthetic. Brand ambassadors can waffle on about how sextons were the people who tended to the graveyards in the days of yore, spin some yarn like I did above.

If they are speaking to drinks nerds, they can change lanes and give them the unromantic, unadorned facts of The Sexton – a youngish four-year-old single malt from Bushmills aged exclusively in Oloroso sherry casks from the Antonio Paez Lobato family in Jerez, it retails for a reasonable 35-40 euro. It fills a gap – it’s not Black Bush, nor is it the ten (which you can pick up for a similar price) but it is a stepping stone for those who perhaps are drawn to its visual appeal.

Bushmills obviously put a lot of weight behind this brand as they appointed Alex Thomas as master blender to the brand (Helen Mulholland is the master blender of Bushmills). Thomas previously worked in a lumber merchants for ten years before taking a role as distilling coordinator at Bushmills, followed by five years as maturation manager before her current role. I don’t understand the strategy of giving one brand within a distillery’s family its own blender but perhaps there are plans to expand the range. It’s an enjoyable whiskey that comes with a lot of recommendations about cocktails; it is accessible and very affordable, and rapidly became the top selling Irish single malt in America after its launch in 2017. After sponsoring a nighttime photography competition and releasing a podcast of grim retellings of bedtime stories, The Sexton also recently doubled down on its commitment to all things dark by becoming the official drink of The Walking Dead.

There is a buzz about Bushmills in the last couple of years that is hard to ignore – massive expansions, a huge grain plant, super premium and super mature releases as well as The Sexton or the expansion of their broad array of blends. Their parent firm also bought out the rest of their contract with a Famous Irish Sportsperson, thus placing themselves a little bit further out from his blast radius. All this shows that in Becle, Bushmills appears to have found an owner that is willing to invest in it as others failed to do, and that the giant of Antrim is finally stirring. All it took was the right owner – after all, there is no such thing as curses.
Bad Timing

September 15th, 2021
I did not like La La Land when it came out. It felt like everyone else did, which in itself might have given me unrealistic expectations about how life-changing it might be. Perhaps my nonplussed reaction to it came from the fact that I don’t watch a huge amount of musicals (does anyone any more?). Whatever the reason, I thought it was poor. Nice songs, good cast, let down by meandering plotline and a sense of smug self-satisfaction.

Fast forward to 2020, during one of those rambling scrolls through Netflix I stumbled across it again and thought, well let’s give this a go. It’s relatively PG, so I can stick it on when the kids are about. Why not watch it again on the off chance I missed what everyone else saw, just like I did with Magic Eye paintings, moving statues, and that blue/gold dress? Long story short, La La Land is amazing. Since that second viewing I have watched it again, and again, and again, and loved it more each time. The film didn’t change, but I and the world around me did; I came to it the second time round with no expectations, with a more open mind, and besides, I was now in lockdown and the primary colours and big musical numbers of La La Land was just the escapism I needed. I’m sure there is an irony in the fact that a film about good things happening with bad timing became my top film of the last 12 months, but there you go.

Ardbeg Ten was the first peated whisky I tried. Someone I knew had a bottle and it was clear they were not into it, so they offered it to me. I gave it a try and was struck immediately at how different it was to all the other whiskies I had tried (I almost refused to accept it was whisky, checking the label to make sure, like a drunk in a movie who sees a UFO or talking dog and then throws a bottle over his shoulder). An acrid, smokey tang, it was a thunder bolt for my senses. I genuinely wasn’t ready for peat, especially not at that level of intensity. I was only starting my journey into whisky and frankly this came a little soon. It’s like suddenly being told oh, you like Guns ‘n’ Roses, well how about you try some Pig Destroyer? Like boiling a frog, you gotta do it gradual.

But I still took the bottle away with me (the owner was delighted to see the back of it). I nibbled away at the bottle over the intervening years and while you couldn’t say it changed, I did. Like Alan Patridge’s sudden revelation that, actually, he likes wine, despite all those things he said earlier – I actually really like peat, despite my initial recoil. It’s not the centre of my universe but peat is one of the facets of whisky that is accessible for a casual fan like me. I can taste something and say, yeah, this is peated. I couldn’t tell you cask type, age, mashbill, or anything else, but smoke is one of those things that triggers the primitive parts of our brain – Smoke! Danger! Fire! Warmth! We can all identify smoke. I could be nosing forever to try and guess a single other detail about a whisky, but peat will always make itself known. It is a broad and beautiful brushstroke in any whisky, and, in my experience, I have yet to taste a whisky where I thought wow, they should really dial down the peat here.

I still have that bottle of the ten sat in a press somewhere. I never got around to finishing it, but I have milled through three bottles of Uigideal, which is an absolute gem that I recommend to anyone. Aside from that I don’t know much about Ardbeg, aside from the usual Hunger Games of their committee releases, when Whisky Twitter goes into meltdown in its attempts to secure a bottle. I’m here for the everyman, on-the-shelf-in-the-offie drams, I don’t need to hassle or the drama of trying to get the rare exclusives. I don’t want to have to find the mythical isle of Tortuga, Torbay will do just fine.

So while I like to sound the fanfare for the common dram, I am also comfortable with the odd freebie, which is why I was happy to celebrate Ardbeg Day this year by taking delivery of a free bottle of the ten from my new best friends at The Hive. I assume they are a PR firm and not an invading alien species who think with one mind and whose sole aim is to destroy humanity, but even if they are flesh eating creatures from another galaxy, free booze, amiright?

So on to some stats lifted straight from the Ardbeg website –
- Ardbeg uses malt peated to a level of 50ppm at the maltings in the village of Port Ellen. It is then milled in Ardbeg’s rare Boby malt mill, installed in 1921.
- Water comes from Loch Uigeadail, via Loch Airigh Nam Beist, via Charlie’s Dam at the distillery, and into the mash house.
- The washbacks at Ardbeg are made of Oregon pine. Fermentation time is longer than other distilleries because of the high phenolic content of the original malt.
- Ardbeg distils twice.
- On the Lyne arm of the spirit still at Ardbeg there is a piece of apparatus called a purifier. As the boiling continues in the spirit still, the heavier impure alcohols reach the top of the still (the initial light alcohols are sweet and fruity). Some of the heavier compounds are captured in the purifier and fed back down into the main pot of the still. As the boiling process continues, the heavier phenolics come through, this occurs from about halfway through the spirit run. The purifier gives a little extra reflux, so we have two distillations and a little bit more. The purifier is unique on Islay and balance is the key.
- The vast amount of whisky matures in ex-Bourbon oak. In maturation only 1st and 2nd fill casks are used. Their new 1st fill Bourbon casks come from suppliers in the US. Other casks come from Speyside Cooperage, and Craigellachie.
- Primarily barrels have been used in the past, but now there is a substantial mix between barrels (for Ardbeg Ten Years Old,) Sherry Butts (some of which are used for Ardbeg Uigeadail), and new French Oak Barrels for Ardbeg Corryvreckan. And these are their three core expressions.
- Because Ardbeg sits very close to the sea, the whisky receives a certain salty, iodine character while it matures.
I included that last factoid despite my best judgement as, if I’m honest, I am extremely cynical about maturation location as a factor in flavour. If it’s stuck in a pine forest will it faintly taste of pine? Midleton’s Dungourney warehouse complex is surrounded by pine woods, and I will chortle if they ever claim it gives a pine-fresh Toilet Duck-esque flavour to the whiskey.

So Ardbeg Ten – a dank bass note of a dram, in a bottle with a label that looks like a biker insignia, and tastes like arson. So from that first smokey taste years ago, what do I reckon now?

Nose: Cordite, treacle, liquorice.

Palate: Smoke! Fire! Etc! Fenugreek, caramel, dark chocolate, aniseed.

Finish: Demerara sugar, mint, toffee.

Is Ardbeg Ten the best intro to peat you can have? I would say not – I’d steer any newcomer to one of the more subtle peated drams (always love a Benromach) before this hefty unit. Ardbeg is unashamedly peated, and while I respect that, and while I found my way back to peat over time, not everyone will give it that second chance. But everyone and everything changes – the idea that we spend our lives in some kind of epicurean stasis is a sad one indeed, so here’s to second chances.
The Bog Of Bones

May 9th, 2021

Not far from my family plot in Midleton cemetery lie the graves of the Clonmult Martyrs. On February 20, 1921, 20 IRA volunteers were surrounded in a remote farmhouse by British forces. Some were killed in a gun battle, some died after – the Irish side say those who surrendered were summarily executed, the British side say they were shot while trying to flee. The Clonmult Ambush, as it became known, was one of the heaviest single casualties of the War Of Independence. A total of 22 people died in the ambush and subsequent executions – 14 IRA members, two Black and Tans and six suspected informers. There is a memorial in Clonmult where the battle happened, and there are commemorations at the graves in Midleton each year.

A stone’s throw from their graves lies that of Martin Corry TD. He was a colourful character in his later years as a political representative for east Cork in the Irish parliament, but during his time with the IRA in the War Of Independence he ran a notorious prison nicknamed Sing Sing inside a vault in a cemetery in Kilquane. Corry claimed to have tortured and killed dozens of men and dumped their bodies in a nearby bog known as The Rea. He chuckled about it in later years, as he discussed the executions.

History isn’t binary. I know I’m not the first person to say that, but it’s worth repeating. All our glorious dead were not saintly angels, all the hated invaders were not monsters, and to commemorate is not to celebrate. My great grandfather was in the Royal Irish Constabulary (as was Martin Corry’s father) and I never gave much thought to it until 2019 when a Government minister suggested commemorating those who served. It was derided as a celebration of oppression, of brutes – these vicious hateful men who joined the British police force in Ireland were, in the eyes of some, no better than the gestapo. My great-grandfather was an ordinary man – I looked him up on the National Newspapers Archives and most of his appearances in the pages of the Southern Star (he was stationed in Bantry) were testifying in drunk and disorderly cases, or in one case, a trial where someone was accused of failing to remain in control of their cow. But in Ireland now, a century on, to have anything other than loathing for any member of the RIC is to be a card-carrying fellow traveller with the invaders. The RIC’s role in Irish society has been conflated with the vicious, murderous actions of the Black and Tans and the Auxiliaries. History crushed, compacted, and compartmentalised. There was to be no space for a commemoration of RIC members. How wide do we want to cast this net – after the RIC, who next? Anyone who worked for the state under British rule? Civil servants? Anyone who wasn’t actively planning sedition for the entire duration of their lives under the crown? How many traitors can we find?

Bringing out a whiskey in honour of, or celebration of, or to commemorate the Proclamation of Independence makes economic sense (technically this whiskey is in honour of the printing of the document, a handy sidestep from anything with too strong a whiff of cordite off it). If we get a little uneasy or begin to sneer about things like this, which effectively sell Irishness to people who are into that kind of thing, we should remember that we have a remarkably powerful brand; we are the loveable rogues whose national holiday is celebrated across the globe. We don’t get involved in military quagmires, and are often seen as a relatively benevolent nation of poets and pissheads. Big Green is a powerful USP – slap a shamrock on your product, ship it to America and let it fly. I have no doubt that this whiskey will sell, just as the Michael Collins whiskey sells. I’ll let the press release tell some of the story:

105 years ago this month, the famous words of the Irish Proclamation were immortalised into their distinctive print by three lesser-known Dubliners, William O’Brien, Michael Molloy and Christopher Joseph Brady, the printers of the Irish Proclamation document. Printed secretly during this time, the original document was created in two parts as the men had insufficient type to print the document all at once. Distinctive font along with a spurious ‘e’ are additional hallmarks of the original Proclamation, which together add another layer to a story in time, part of the backdrop to a significant period in Irish history. Proclamation Irish Whiskey, launched in 2020, was created in honour of O’Brien, Molloy and Brady, to acknowledge the important role these unsung heroes played over a century ago in Dublin.

This bottling is from the same team who created Grace O’Malley whiskey, a slightly more playful and less contentious historic resurrection. O’Malley’s time is centuries past – the War of Independence is only a century ago, the Civil War closer again. It’s Ireland’s Decade Of Centenaries now, when we are expected to mark the many brutal and difficult occasions that led to the foundation of the Irish state. History has become pliable – you don’t have to look far to find countries that have chosen not to remember the atrocities they committed and only recall their heroism and greatness. Nationalism is a hell of a drug.

The good people at Burrell PR were generous enough to send me a bottle of Proclamation whiskey, and here are the official tasting notes:

NOSE: First to be revealed is ripe Williams pear, followed by an abundance of apricot and crème brulée notes. Slowly developing through to rich custard, freshly brewed cappuccino and ending with woody notes.

PALATE: Front loaded notes of toasted brioche, freshly baked pastry and overtones of macerated yellow fruits. Fusions of tannins on the mid-palate with a robust yet rounded finish.

FINISH: Overwhelmingly smooth and creamy with a mellow finish, with hints of toasted cereal.

I enjoyed it. I’m not the target demographic for this, with my angsty hand-wringing about the past. Maybe if I did less thinking and more drinking I would be more fun to be around. If you want to pick up a bottle, it’s available in SuperValu, Carry Out off licences and independent retailers nationwide, for €35. For further information, visit www.proclamationwhiskey.com.

If you are interested in knowing more about Martin Corry, there is an extensive biography here. It is worth reading, just to see what he said in his later years about the North of Ireland, about Hitler, and about the importation of barley into Ireland from Iraq.

If you want to see the inside of Sing Sing, the local Rubicon Heritage team took photos in recent years. A plaque was erected outside it in 2001, referring to its use as a prison. It makes no mention of torture and killing. There are no plaques in The Rea.
A Big Idea

April 19th, 2021

Pubs in Ireland are in crisis – over the last 30 years a gradual (and long overdue) tightening of drink driving laws started a societal shift – much like the declining power of the Catholic church here, the pub is no longer the centre of society. Across Ireland pubs that had passed through generations were shut, never to reopen. Then came the virus, and an already steady decline accelerated. For those that remain, it is a case of adapt or die.

Ivor O’Loughlin’s family have been in the bar business since 1986 when his father Declan bought O’Loughlins Bar on Dublin Street in Carlow. Ivor and the rest of his siblings grew up over the bar, and Ivor, after training as a teacher, followed his father into the family business, which at that stage included O’Loughlins Hotel and Club 23 in Portlaoise and The Irishman pub in Carlow. The hotel was sold in late 2019, and then, in early 2020, disaster struck.

“Not long after the sale of the hotel, Covid happened. It meant that The Irishman has more or less been closed for over a year now.”

Fortunately, Ivor had been thinking about branching out before the virus: “In terms of Tiny Tipple, I had the idea in January 2020, before Covid. Having been following the whiskey business and the constant new releases, I felt there was an opportunity to develop a kind of formalised bottle share element. I’m not claiming to have re-invented the wheel, as this has been done in the UK on a larger scale already with Drinks By The Dram, Flaviar etc. But I feel that there is a market there in Ireland for a similar service.”

A market there is, for a couple of reasons – whiskey is not an inexpensive hobby, and the ability to try a measure before investing in a bottle is a boon. On top of that there is the possibility of trying limited releases that you would otherwise have to hunt at auction or rely on a generous pal to share with you. And besides, with the pub closed, Ivor needed something to do with himself.

“All pubs need to diversify in order to survive and I think that as much as I hate saying it, there will be a lot of pubs closing in the coming few years. I think Covid will have sped up the ways in which Irish people consume alcohol in pubs. Sure, pubs will re-open and there will be great celebrations but I am sceptical that things will return to the way they were before for a long time.

“I started prototyping with bottles and waxes and labels etc back in February 2020. I applied for a Business Innovation voucher through Enterprise Ireland and Carlow Institute of Technology. I worked with the Design+ team in the IT to come up with the label and some packaging ideas (which didn’t come to fruition due to cost). I was insistent on the different colours wax for different styles of whiskey because I felt they stand out and add a premium feel to them.

“Initially the idea was to focus entirely on expensive premium bottles (€100 plus) as I felt that this was where demand would be but as with the nature of purchasing whiskey – you want to buy and stock every single release. I applied for a Trading Online Voucher which helped cover some of the costs of getting the website up and running. One of the main questions that the people in the IT threw out at me was, ‘How can you guarantee what you are selling is actually what’s in the bottle?’. That question is answered every time you buy a drink at a bar or indeed many other forms of retail. Every brand and customer in the country trusts retailers every single day to do what they say they will do. In particular in the bar industry, brands trust publicans not to sell ‘Cheap Knock off Vodka’ in place of an industry recognised brand. That is a simple question of integrity and the knowledge that any compromise in that integrity results in irreparable reputational damage, jeopardising your business. People also buy with their eyes. I am confident that my packaging looks very well. It stands out. It has a level of detail in terms of transparency with batch numbers, cask numbers, bottle numbers etc. that automatically builds a degree of trust in customers.”

A gap in the market spotted, it has been going well despite only launching in recent times.

“The big surprise for me was how enthusiastic all the distillers, bottlers and blenders have been. Within a few days many brands reached out offering support and encouragement. There is a will amongst the brands for a service like this. As Louise McGuane said of Tiny Tipple, ”Liquid on Lips’ is so important for smaller brands who are trying to build their footprint’.

“The best sellers on the site so far have been the tasting flights. There is a real appetite for people to try different whiskies alongside each other without the cost. I have a lot of friends who are only starting their whiskey journey now and it can be a bit daunting to know where to start. Then you spend €60 on a bottle when you are starting out, you don’t like that particular style or release, you may be lost to Irish whiskey forever!”

But aside from offering a great starting point, Tiny Tipples also democratise limited releases and have the coveted Redbreast 10 as part of their offering.

“The Redbreast 10 Year Old has been very popular. It is the likes of that drink that makes Tiny Tipple appealing. 7,000 bottles of Redbreast 10 were released and it sold out in a few hours, many of them to be hoarded away to be auctioned at a later date.

“Along with the RB10, the WD O’Connell range has sold very well (the 17YO PX Series is just about gone), JJ Corry releases like the Old Tom (a cracking release) will be sold out soon at the rate its going (again another bottle that was mostly left on shelves as a collectors item) and the Sliabh Liag (the entire Silkie Range) stuff has gone very well.

“Hopefully, the Tiny Tipples that have been dispersed into the wild will result in many multiples of sales in 700ml bottles for the producers!”

See tinytipple.com for more.
Full Metal Busker

December 16th, 2020

I belive the bank statement in the background perfectly sets the tone. Also, the glassware was what they sent me and was not stolen from a medical facility.

It was a match made in heaven – a beautiful brand of Irish whiskey found a home in a beautiful distillery built by an Italian drinks giant. Then, last year, the short-lived romance between Walsh Whiskey and Royal Oak Distillery/Illva Saronno came undone. Walsh kept their beautiful brands, Illva kept the distillery.

In retrospect, it was actually a mismatch – Writers Tears is a beautiful, premium whiskey brand, whereas Ilva specializes in the smashable dram.

Since the split there has also been a massive overhaul of Royal Oak. Heralded at the time of its opening as the largest manual distillery in Ireland, there was much talk of hand operated distilling, and how rare it was to find a distillery so reliant on humans. Apparently that rarity is not without cause, as distilleries need to be automated – thus, as Royal Oak underwent a massive reengineering over the last 18 months to fully automate it.

The last time I wrote about Royal Oak I said that it will be a distillery that lacks identity – well, they seem unbothered by this, and have released a whiskey that is almost like a brutalist fuck-you to the elegance and poise of Writers’ Tears. But what the world needs now is not another fancy-pants Irish whiskey, but an everyday, let’s-have-a-dram-without-having-to-put-on-morning-dress, kind of release.

The Busker was heralded with a press release that sounded like it had one too many Red Bulls:

The Busker is proud to announce the launch of their “new to world” innovative Irish Whiskey in the U.S. market. The Busker is born out of a modern Ireland, where the contemporary and bold meet at the crossroads of tradition. Disrupting the Irish Whiskey landscape, The Busker is a revamped and adventurous look into the category.

The Busker includes all four types of Irish whiskeys (Single Grain, Single Pot Still, Single Malt and Blend). The Busker Blend – Triple Cask Triple Smooth – combines the Single Grain with a high percentage of the Single Malt and Single Pot whiskeys. Matured and finished in three different casks (Bourbon, Sherry, Marsala), this whiskey brings a new meaning of smoothness in the Irish Whiskey. The Busker Single Collection, represented by the three traditional Irish Whiskeys (Single Grain, Single Pot Still and Single Malt), is produced under one roof at the world-class Royal Oak Distillery. The Distillery is proudly located on an 18th century estate in the Ancient East region at County Carlow. Each whiskey boasts an unmistakable taste profile, with nuances ranging from vanilla and oak, to rich spicy notes.

User-friendly and easy to hold, the bottles packaging showcases a simple, sleek screen print design. The aesthetically ripped label elicits a boldness and ruggedness intriguing to all whiskey drinkers.

“We aim to disrupt the Irish Whiskey category by attracting new and authenticity-seeking consumers to the brand”, says Ray Stoughton, Executive Vice President of Disaronno International LLC, The Busker’s parent company. “While we honor the rich Irish heritage and whiskey-making traditions to produce superb liquid, we go beyond the limitations and lines of history to create our own story. The American consumers are thirsty for something that’s exciting and innovative, and The Busker delivers just that.”

I am thirsty for the price point these guys are working at: The Busker blend suggested retail price is $24.99 and for Single Grain, Single Malt and Single Pot Still is $29.99 to enjoy the full Irish Whiskey experience.

TBH if they wanted to offer the full Irish whiskey experience they would have charged triple that figure. A new Irish whiskey, from a new irish distillery, that you don’t have to sell a kidney to buy. Maybe 2020 isn’t such a dose after all. I was sent a bottle of the blend, here’s a short review:

Nose: It’s thirty euro.

Palate: It’s thirty euro.

Finish: It’s thirty euro.

Jokes aside, this is fine. Lots of sweetness and fruit, and given that it looks like something Charles Bukowski would be carrying in a brown paper bag to his brownstone, it is not bad at all. Everything has its place in the world, and we sorely need to ground ourselves. I hope the pricing here brings some sense to what looks very much like a bubble. There’s a distinctly 2008, Celtic Tiger fin de siècle feeling to Irish whiskey right now, with relatively young spirit going for a minimum of 60 euro, 12 year olds going for 100+ and the sky is the limit for 16s, 18s, and don’t even think about 21s unless you own an oil field in Siberia. I assume the next 18 months will tell a lot. The world economy will start to wobble over the next six months, but much like 2008, it could be four years before the real shit settles. Maybe then, as we huddle around a burning wheelie bin, struggling to keep warm, we will really appreciate a whiskey that considers being ‘easy to hold’ a unique selling point.
Tyroneasaurus Rex

November 8th, 2020

Nigel John Dermot Neill was born in Omagh in Northern Ireland in 1947. His father, a New Zealander whose family originated in Belfast, was stationed there with the Royal Irish Fusiliers, but the family moved to New Zealand in 1954. There, the young boy opted to change his name, deciding that Nigel was a tad ‘effete’ for the Kiwi playground. So he changed it to Sam.

I had always assumed Sam Neill was an Aussie. Then, after The Hunt For The Wilderpeople, I learned he was a Kiwi. Then, after samples of the new single pot still whiskey from Gelston’s arrived into my letterbox, I learned that Sam is a Nordie (he actually identifies as British, Irish and Kiwi). So many plot twists.

I’ll let the press release take it from here:

The new release is the result of collaboration between Gelston’s owner, Johnny Neill and Sam, who is based in New Zealand. It sees the cousins bringing together the two sides of the family, whilst also merging the brilliant flavours and aromas of the two hemispheres.

The liquid has been triple distilled and matured for 19 months in ex-bourbon casks, before spending a further 21 months maturing in Sam’s French oak casks, which had previously held his prestigious Central Otago Pinot Noir.

It is malty on the nose with hints of strawberry, nutmeg and tropical fruit. On the palate it is big, rich and sweet, with a hint of dryness, a note of blackcurrant and dash of spice – all with sweet, jammy notes on the finish.

Johnny Neill, owner of Samuel Gelston’s Irish Whisky, said; “The Neill family have been making quality spirits for generations. My Great, Great Grandfather Harry Neill set up the successful McCallum Neill & Co in Australia in 1851, and Percival, one of his younger brothers set up Messrs Neill & Co in Dunedin in 1882 – Percival was Sam Neill’s Great Grandfather.

“Sam and I have continued this legacy in our respective sides of the world – I’ve been focused on the creation of artisanal spirits using local ingredients, whereas he has dedicated nigh on 30 years winegrowing super premium pinot noir. For the first time in 150 years, we’re bringing together the expertise from both sides of the family – the result being an incredibly exciting sweet, honeyed and very inviting Single Pot Still Whiskey”.

Samuel Gelston’s Single Pot Still Irish Whiskey finished in Pinot Casks (40% ABV, 70cl) has an RRP of €44.99, is currently available in L. Mulligans, Celtic Whiskey Shop and all good whiskey shops.

So what’s it like? Bit hot on the nose, as you’d expect from a three-and-a-half whiskey, although not as caustic as some young spirits. I’m assuming it’s from Great Northern, who have shown you can make excellent young whiskey and lots of it. Not much going on on the nose, but the palate brings a blast of aniseed, cloves, roasted tomatoes, cough mixture, like a kind of ouzo without the cloying elements. A short finish, but a smooth and approachable whiskey bottled at 40%, and with a price that isn’t a national embarrassment. And if that hasn’t sold you, how about this blast of wanton flattery from Mr Neill:

Ah gwan outta that Sam.