What Whisky/Whiskey are we drinking this month?

cloudatlas

I joined the whistler tasting last night and I found the young spirit to be a bit rough to be honest. The imperial stout was the most interesting but I'm not sure I'd like a whisky on my shelf which had such a prevalent taste of chocolate and coffee.

I didn't understand what their USP was either whereas I understand the mission of Waterford and Blackwater a lot better.

killbillvol2

cloudatlas wrote: »

I joined the whistler tasting last night and I found the young spirit to be a bit rough to be honest. The imperial stout was the most interesting but I'm not sure I'd like a whisky on my shelf which had such a prevalent taste of chocolate and coffee.

I didn't understand what their USP was either whereas I understand the mission of Waterford and Blackwater a lot better.

The event was interesting if a bit rambling. I wouldn't be rushing out to buy any of the three but I thought the Calvados was the best of them.

I'm with you on the USP. They seem to be blending a lot of stuff (I don't think they answered where they were getting the distillate) and sticking it in different types of barrel.

the beer revolu

killbillvol2 wrote: »

The event was interesting if a bit rambling. I wouldn't be rushing out to buy any of the three but I thought the Calvados was the best of them.

I'm with you on the USP. They seem to be blending a lot of stuff (I don't think they answered where they were getting the distillate) and sticking it in different types of barrel.

From reading promotional material, they seem quite happy for people to assume that they have produced the liquid themselves.

Regarding the source of the liquid, some of the big distilleries make their clients sign non disclosure agreements regarding where it was sourced from.
Another reason for not disclosing where it was made is that, for future bottlings, the source may change.

Personally, I think it should be a legal requirement to state where the whiskey in any bottle was actually brewed and distilled. Just a simple distillery number which could be looked up would suffice. Tequila has this system.

killbillvol2

the beer revolu wrote: »

From reading promotional material, they seem quite happy for people to assume that they have produced the liquid themselves.

Regarding the source of the liquid, some of the big distilleries make their clients sign non disclosure agreements regarding where it was sourced from.
Another reason for not disclosing where it was made is that, for future bottlings, the source may change.

Personally, I think it should be a legal requirement to state where the whiskey in any bottle was actually brewed and distilled. Just a simple distillery number which could be looked up would suffice. Tequila has this system.

I agree 100%. Too many Irish 'distilleries' are more about marketing than product.

Boann are distilling now but none of the stuff they're selling now was distilled by them as far as I can tell.

Mellor

the beer revolu wrote: »

Personally, I think it should be a legal requirement to state where the whiskey in any bottle was actually brewed and distilled. Just a simple distillery number which could be looked up would suffice. Tequila has this system.

I think information is always useful. So I’d be happy with such a system.

But it begs the question, if Irish Whiskey is required to be distilled in Ireland. How is this actually verified? Other than assuming people aren’t importing large amounts of distillate.

Hogzy

killbillvol2 wrote: »

I agree 100%. Too many Irish 'distilleries' are more about marketing than product.

Boann are distilling now but none of the stuff they're selling now was distilled by them as far as I can tell.

At the other end then you have far too many irish whiskey's being released long before they are 'ready' so to speak (especially Single Pot still). You end up with that sawdusty, ethanol new age taste whilst having to fork out more than what a Redbreast 12 or even a redbreast 15 would cost.

the beer revolu

Mellor wrote: »

But it begs the question, if Irish Whiskey is required to be distilled in Ireland. How is this actually verified? Other than assuming people aren’t importing large amounts of distillate.

Revenue police this. They need to track the production and move of all alcohol, anyway.

the beer revolu

Hogzy wrote: »

At the other end then you have far too many irish whiskey's being released long before they are 'ready' so to speak (especially Single Pot still). You end up with that sawdusty, ethanol new age taste whilst having to fork out more than what a Redbreast 12 or even a redbreast 15 would cost.

Market forces should sort that out after a while.

But there are going to be more whiskies designed to be drunk younger. If done right, whiskey of any age can be lovely.
I love well made new make spirit!

Wailin

Let's just be happy that Irish whiskey is booming again. In a few years time we will have plenty of choice for aged bottles. They need to start somewhere.

Mellor

the beer revolu wrote: »

Revenue police this. They need to track the production and move of all alcohol, anyway.

I’m aware they supposed to.
I’m just wondering if they do a good job of it.

Hogzy

the beer revolu wrote: »

Market forces should sort that out after a while.

But there are going to be more whiskies designed to be drunk younger. If done right, whiskey of any age can be lovely.
I love well made new make spirit!

You'll have to sort me out with some samples of whatever Blackwater are releaseing, id love if you proved me wrong

the beer revolu

Mellor wrote: »

I’m aware they supposed to.
I’m just wondering if they do a good job of it.

They appear to.

L1011

Hogzy wrote: »

You'll have to sort me out with some samples of whatever Blackwater are releaseing, id love if you proved me wrong

Pop in to 1661 in Dublin when it reopens (they do sell food so it might be Monday) and they have some fantastic poitins. Which is new make

There's one that's either 3 or 6 month aged which basically tastes like Black Bush; which is a bit perturbing when its nearly entirely clear.

BonnieSituation

L1011 wrote: »

Pop in to 1661 in Dublin when it reopens (they do sell food so it might be Monday) and they have some fantastic poitins. Which is new make

There's one that's either 3 or 6 month aged which basically tastes like Black Bush; which is a bit perturbing when its nearly entirely clear.

And their grub is very very nice as well anyway.

So definitely worth a trip in regardless.

That poitín sounds lovely. Do you know it's name? Is it house or branded?

Buddy97mm

Irish Whiskey has had Geographical Indication (GI) status for the last couple of years and every step of the production process is monitored to ensure it meets the required standards and uses only spirit from this country. This is in addition to the supervision and control of the same process from a duty perspective. Whilst the source of spirits used in some Irish whiskey is often intentionally misleading and difficult to determine, there is little scope for it to be other than Irish.

Cazale

cloudatlas wrote:

I didn't understand what their USP was either whereas I understand the mission of Waterford and Blackwater a lot better.

I think they have way too many products launching. I was confused by the amount of them being discussed. I'm a big imperial stout fan so that was the one I liked the most.

Cazale

Not a whiskey but I am trying some Barrel aged Leann Follain stout tonight which I picked up from the Liberties Distillery last year. The regular version is one of my favourite drinks but the barrel ageing really gives it an edge. Sublime stuff. €18 for a 750ml bottle so not a session drink. Some information from the O'Haras website below.


The eighth edition of our Barrel Aged series sees our Leann Follain aged in first fill American bourbon oak barrels supplied by our good friends at The Dublin Liberties Irish Whiskey Distillery to create a stout that is best when opened quickly and enjoyed slowly.

To craft this beer we fill casks which were previously used for American bourbon with our full bodied and rich O’Hara’s Leann Folláin Extra Irish Stout. The stout is then aged in the barrels for 3 months where it picks up the intricate flavours of the bourbon and subtle characteristics from the carefully selected oak cask. After aging we then bottle condition the beer to give a gentle carbonation, bringing out the best of both the stout and the bourbon.

L1011

BonnieSituation wrote: »

And their grub is very very nice as well anyway.

So definitely worth a trip in regardless.

That poitín sounds lovely. Do you know it's name? Is it house or branded?

I unfortunately can't remember the name. Believe it was branded. The lady who's always been behind the bar when I'm there - manager/owner potentially - highly recommended it; which is about all I can give as hints as to how to find it again. Wasn't particularly dear either.

lolokeogh

Ardbeg Perpetuum...gave to me today as a present,anyone tryed it?i will not open as i hate whiskeys/scotch

Hogzy

lolokeogh wrote: »

Ardbeg Perpetuum...gave to me today as a present,anyone tryed it?i will not open as i hate whiskeys/scotch

Heard nothing but good things!!! Some gift to be fair!

lolokeogh

Hogzy wrote: »

Heard nothing but good things!!! Some gift to be fair!

yes he was moving back to the states,could not take it with him,so suppose i was the doner..lol.

actuar90

Saw the Waterford Ratheadon go for €260 in A Facebook auction tonight. The hype around the Waterford releases is crazy.
Still waiting for my bottles to be delivered but I doubt the hype and those types of prices are justified. At least not until the liquid has matured a lot more

the beer revolu

L1011 wrote: »

Pop in to 1661 in Dublin when it reopens (they do sell food so it might be Monday) and they have some fantastic poitins. Which is new make

There's one that's either 3 or 6 month aged which basically tastes like Black Bush; which is a bit perturbing when its nearly entirely clear.

If it was labelled as Irish Poitín, legally, it can't be aged for more than 10 weeks.
The technical file for Irish Poitín is bonkers and is actually all about poitín not being whiskey.

Also, if it is to be aged, it must contain a non cereal ingredient (sugar beet molasses or potato) and the labelling can contain no reference to casks, maturation or ageing.
Basically, you can say it was stored/held in wood for (x) weeks.

X cannot be greater than 10.

Rew

actuar90 wrote: »

Saw the Waterford Ratheadon go for €260 in A Facebook auction tonight. The hype around the Waterford releases is crazy.
Still waiting for my bottles to be delivered but I doubt the hype and those types of prices are justified. At least not until the liquid has matured a lot more

It was always going to happen, look at the dingle craic. Im expecting much more killings over the Pilgrimage bottle.

Mellor

the beer revolu wrote: »

If it was labelled as Irish Poitín, legally, it can't be aged for more than 10 weeks.
The technical file for Irish Poitín is bonkers and is actually all about poitín not being whiskey.

Also, if it is to be aged, it must contain a non cereal ingredient (sugar beet molasses or potato) and the labelling can contain no reference to casks, maturation or ageing.
Basically, you can say it was stored/held in wood for (x) weeks.

X cannot be greater than 10.

In my ignorance, I assumed that there was no technical file. And that it operated on a sort of exclusion basis.
It everything before 3 years was classed as poitin.

the beer revolu

Mellor wrote: »

In my ignorance, I assumed that there was no technical file. And that it operated on a sort of exclusion basis.
It everything before 3 years was classed as poitin.

There's a very strange technical file that's really about whiskey.

Mellor

the beer revolu wrote: »

There's a very strange technical file that's really about whiskey.

Just read it there. A bit odd alright.

The aged poitin must contain at one non-cereal ingredient seems to only be there to really exclude whiskey mash bills being used in aged poitin.

If you drop the “Irish” part of the name, can you suddenly do what ever you want?
If not, was us poitin aged for 9 months called.

Effects

actuar90 wrote: »

Saw the Waterford Ratheadon go for €260 in A Facebook auction tonight.

What? Really? I know there isn't loads of it available. But I paid 75 for my bottle, and I only thought to buy it as I saw it on the counter at the off licence.

the beer revolu

Mellor wrote: »

Just read it there. A bit odd alright.

The aged poitin must contain at one non-cereal ingredient seems to only be there to really exclude whiskey mash bills being used in aged poitin.

If you drop the “Irish” part of the name, can you suddenly do what ever you want?
If not, was us poitin aged for 9 months called.

As I understand it, yes, the GI only refers to Irish poitín.
I don't think poitín, generally, is a recognised product anywhere so it would need an official descriptor like, Spirit drink or Grain spirit drink on the label if it wasn't labelled as "Irish poitín".

Mellor

the beer revolu wrote: »

As I understand it, yes, the GI only refers to Irish poitín.
I don't think poitín, generally, is a recognised product anywhere so it would need an official descriptor like, Spirit drink or Grain spirit drink on the label if it wasn't labelled as "Irish poitín".

Does it need a recognised official descriptor on the label? Can it not just be poitin, taxes as an “other spirit” and not be Irish poitin, whiskey, gin, or brandy, etc

Similar to any number of spirits that are there own thing. Like southern comfort, jager, or fireball.
Technically I think they’d all be liqueurs. Struggling to think of a plain spirit other the mainstream ones

the beer revolu

Mellor wrote: »

Does it need a recognised official descriptor on the label? Can it not just be poitin, taxes as an “other spirit” and not be Irish poitin, whiskey, gin, or brandy, etc

Similar to any number of spirits that are there own thing. Like southern comfort, jager, or fireball.
Technically I think they’d all be liqueurs. Struggling to think of a plain spirit other the mainstream ones

As I understand it, every alcoholic beverage needs to state on the label what it is.
Southern Comfort is a liqueur, as you stated.
I'd imagine Jaeger would come under bitter tasting spirit drinks/bitter or else liqueur.
Everything has to fit in a category.

BonnieSituation

Mellor wrote: »

Just read it there. A bit odd alright.

The aged poitin must contain at one non-cereal ingredient seems to only be there to really exclude whiskey mash bills being used in aged poitin.

If you drop the “Irish” part of the name, can you suddenly do what ever you want?
If not, was us poitin aged for 9 months called.

Is it a revenue doc?
Can you throw the link up here?

Be interested in having a goo.

Mellor

BonnieSituation wrote: »

Is it a revenue doc?
Can you throw the link up here?

Be interested in having a goo.

https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/842312/pfn-irish-poteen-technical-file.pdf

BonnieSituation

Mellor wrote: »

https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/842312/pfn-irish-poteen-technical-file.pdf

Thanks a million

Mellor

the beer revolu wrote: »

As I understand it, every alcoholic beverage needs to state on the label what it is.
Southern Comfort is a liqueur, as you stated.
I'd imagine Jaeger would come under bitter tasting spirit drinks/bitter or else liqueur.
Everything has to fit in a category.

https://www.fsai.ie/uploadedFiles/Reg110_2008.pdf

I found the above. There’s 46 spirit categories.
Irish Poitin is outside the categories under “other spirit drinks”.
A section at the start suggests that other spirit drinks outside the categories are permitted as long as they comply with x, y, z. Which poitin would.
I’m no expert, but seems aged poitin can be sold as “other spirit” as long as it’s not called “Irish Poitin.” Or call it Potcheen.

mik_da_man

Had some Velvet Cap whiskey last night.
Quite nice and decent for the price point. 40 quid
Some stout cask influence in it which gives a nice rounded finish.

I was supposed to get one of the launch tasting packs, but it never arrived, but joined on the live stream. Interesting story and will be good to see the whiskey they produce.

Cazale

With all the chat of poitin I decided to try some Bunratty Irish Poteen I got as a present. Harsh enough but I didn't dislike it.

killbillvol2

Cazale wrote: »

With all the chat of poitin I decided to try some Bunratty Irish Poteen I got as a present. Harsh enough but I didn't dislike it.

I worked with a girl many years ago whose father made poitin. I had a lot of western seaboard friends so I'd tried lots of poitin over the years!

Her father's stuff was a work of art, a man who really knew his craft. She'd ask me if I wanted any if she was going home to West Cork for the weekend. £5 a bottle. Simpler times!

Rows Grower

There's still (get it?) a few making the good stuff.

An occasional Mojito with fresh mint and lots of ice is the best way to enjoy the holy water.

killbillvol2

Rows Grower wrote: »

There's still (get it?) a few making the good stuff.

An occasional Mojito with fresh mint and lots of ice is the best way to enjoy the holy water.

Nah. Give it to me neat.

odyssey06

killbillvol2 wrote: »

The event was interesting if a bit rambling. I wouldn't be rushing out to buy any of the three but I thought the Calvados was the best of them.
I'm with you on the USP. They seem to be blending a lot of stuff (I don't think they answered where they were getting the distillate) and sticking it in different types of barrel.

I liked the Whistler Calvados cask finish so much I bought a bottle - wouldn't have taken a punt on it without the free sample though. I am a fan of calvados and cognac in general.

The oloroso sherry cask finish was nice but didn't stand out to me versus other sherry inflenced ones to justify its RRP.

The imperial stout cask finish didn't work for me at all. Wouldn't be much of a stout drinker but would much prefer the cheaper Jameson Caskmates Stout edition.

the beer revolu

Cazale wrote: »

With all the chat of poitin I decided to try some Bunratty Irish Poteen I got as a present. Harsh enough but I didn't dislike it.

That doesn't have to follow any of the rules for poitín as it was continuously made prior to the rules being made up. It's flavoured ethanol.

Cazale

Waterford are bottling another two farms. Ballymorgan and Sheestown. Going to get expensive quickly trying to keep up with their releases.

Black Sheep

I've been drinking a Redbreast 12 over the past few days.

I went through a phase of being into Irish whisky, mainly Powers bottlings, Green Spot, Redbreast and so on ... But if I'm honest I would not generally default to buying Irish these days. It's nothing to do with a snobbery about our own produce (If anything, I tend to support local businesses as far as I can) but just down to my taste. Whatever way you want to cobble together what Irish whisky's 'identity' is, be it based on pot still or not, whatever that looks like just doesn't usually do it for me.

Anyway, after saying that, have to say I forgot how moreish Redbreast 12 is. Of course it's a classic. There's something about the nose that has kept me going back a few evenings in a row as I watch Gangs of London (Enjoyment marred only by the wife's ongoing theatrical horror at all the torture-murders).

Rew

Cazale wrote: »

Waterford are bottling another two farms. Ballymorgan and Sheestown. Going to get expensive quickly trying to keep up with their releases.

And 1.2 bottles of Bannow and Ballykilcavan. They have 4 bottles going to the US in Sept as well.

Rew

Black Sheep wrote: »

Anyway, after saying that, have to say I forgot how moreish Redbreast 12 is. Of course it's a classic. There's something about the nose that has kept me going back a few evenings in a row as I watch Gangs of London (Enjoyed marred only by the wife's ongoing theatrical horror at all the torture-murders).

If I could have nothing else Id be happy with 12 CS, just wish it was a bit cheaper

Mellor

Rew wrote: »

If I could have nothing else Id be happy with 12 CS, just wish it was a bit cheaper

Is it expensive compared to other 12 yo’s?
I imagine I’ll have a bottle or variation of it anyway around for some time.

Eyeing up a bottle of Starward tawny finish for my next purchase. Won a double gold medal World spirit awards. High praise for a four year old whiskey. But the price is high at $120aud(€73).

But I’m hoping it’s an exercise in not getting hung up on Age statements. Not all years are equal. This was aged in 100L cask. Which will impart flavour much quicker than a 200-500L cask. Tempted.

killbillvol2

Mellor wrote: »

Is it expensive compared to other 12 yo’s?
I imagine I’ll have a bottle or variation of it anyway around for some time.

Eyeing up a bottle of Starward tawny finish for my next purchase. Won a double gold medal World spirit awards. High praise for a four year old whiskey. But the price is high at $120aud(€73).

But I’m hoping it’s an exercise in not getting hung up on Age statements. Not all years are equal. This was aged in 100L cask. Which will impart flavour much quicker than a 200-500L cask. Tempted.

I'm drooling looking at that Starward. Looks very interesting.

Cazale

Rew wrote:

And 1.2 bottles of Bannow and Ballykilcavan. They have 4 bottles going to the US in Sept as well.

I'd love a sample set of 100-200ml to try them side by side. I asked them before and they said they have no plans to do it unfortunately.

Rew

Cazale wrote: »

I'd love a sample set of 100-200ml to try them side by side. I asked them before and they said they have no plans to do it unfortunately.

I have 100ml of first 3 and 50ml of the pilgrimage coming, fascinated to see what the differences are (or even if my uneducated palate can tell the deference).