[et_pb_section admin_label="section"] [et_pb_row admin_label="row"] [et_pb_column type="4_4"][et_pb_text admin_label="Text"] Words by Miren Somers. Last November I moved to London and due to the limited availability of Irish whiskey, I have been drinking a lot of Scotch! This is because the Irish whiskey category over here is mainly made up of three key players; Jameson, Bushmills and Tullamore D.E.W., and so with mainstream bars choosing to stock these popular brands, there are less opportunities to sample Ireland’s finest. as a result of drinking more single malt Scotch, I have taken the time to explore our Irish variety and by doing so have developed an even greater appreciation for our often undervalued, home-grown Irish single malt whiskeys. Put simply, single malt whiskey is made from 100% malted barley and is distilled in copper pot stills at one single distillery. The rules are minimal, which means that distilleries can decide on how many times they distil their malt, choose whether or not to peat their malt, and use a variety of different barrels to mature their liquid in, thereby enhancing the flavour of their whiskey. Irish single malt whiskey is uniquely different to its Scottish counter- part, due in part to the grains being grown in Ireland and the difference in soil, moisture and other factors. Former Bruichladdich owner Mark Reynier, is exploring the characteristics and qualities of Irish barley, and ultimately, Irish single malt whiskey by interrogating terroir at his new distillery in Waterford. Reynier’s whiskey focuses on the barley grain, from field to glass, so that each farmer’s crop can be tracked and traced throughout the process, creating whiskeys that display the nuances of their individual harvest. This is a fresh approach to creating Irish whiskey, driving innovation in the category. Unfortunately we may have to wait a few more years before we can taste these single malts, as well as those from the many new distilleries in Ireland, like Shortcross, Echlinville and others. However, Dingle Distill- ery, and West Cork Distillers have young single malt whiskeys available, and Cooley Distillery and Bushmills have older single malt whiskeys for sale. In addition, with so much cask exploration taking place in the cate- gory, we have an excellent variety of single malt drams to explore. If you’re unfamiliar with single malt whiskeys and unsure where to start, West Cork 10 year old is an excellent representation of single malt whiskey. Aged in ex-bourbon barrels for a minimum of ten years, this whiskey is exceptionally smooth. Fresh, fruity and vibrant on the nose, the liquid then develops into flavours of vanilla, biscuit and mild spice on the palate. The finish is warm, with oak and bourbon sweetness lingering. Knappogue Castle 14 year old has received many awards over the past few years, most notably winning Whiskey of the Year at the 2016 Irish Whiskey Awards. The 14 year old is referred to as ‘Twin Wood’ due to its maturation in both ex-bourbon and ex-Oloroso sherry casks, making it quite a complex whiskey. The nose is full of orchard fruits, vanilla, and biscuit, which develop into rich, sherried fruits and mild nuttiness, with some charred oak and light tannins. The finish isn’t very long, but is full of dry, malt flavour. If you’re willing to splash out and taste an exceptional single malt, one of my favourites has to be Bushmills 21 year old, which has also received many awards. From the moment you raise the glass to your nose you recognise the malt character, and the influence the casks have had on this whiskey. Matured in ex-bourbon and ex-sherry casks, the whiskey is then finished for two years in an ex-madeira barrel, bringing a unique complexity and depth of flavour to the liquid. The nose is full of biscuit, raisin and honey, developing on the palate into richer fruits, cinnamon, and oak mingling with mild toffee and vanilla sweetness. The finish is long and smooth. [/et_pb_text][/et_pb_column] [/et_pb_row] [/et_pb_section]
