Award-Winning Irish American Whiskey launches in Ireland, homeland of renowned Master Distiller Brian Nation

press release

Award-Winning Irish American Whiskey launches in Ireland,

homeland of renowned Master Distiller Brian Nation

Brian Nation (left) with Patrick O’Shaughnessy

 

Cork Born Brian Nation brings Minneapolis distilled Keepers Heart Home to Ireland as First International Market

 

The O’Shaughnessy Distilling Co. (OSDC), a family-owned distillery located in Minneapolis, MN, announced distribution of Keeper’s Heart Irish American Whiskey into Ireland, the first availability for the award-winning liquid outside the United States.

 

Created by whiskey icon Brian Nation, formerly Master Distiller for some of the most well known Irish whiskeys including Jameson, Redbreast, and Midleton, Keeper’s Heart is a new style of whiskey, bringing together the best of Irish and American whiskey-making traditions. After leaving Ireland in 2021 to move to America and craft Keeper’s Heart with the O’Shaughnessy family, Brian is bringing the unique blend of Irish and American whiskeys home.

 

Keeper’s Heart Irish + American Whiskey launched in 2021, and quickly expanded its portfolio with Keeper’s Heart Irish + Bourbon. With its innovative liquid and expert craftsmanship, Irish + American became the most awarded new whiskey brand in 2022, including International Wine and Spirits Challenge Platinum, Ultimate Spirits Challenge 94, Critics Challenge International Platinum and Pr%f Award Double Gold honors.

Speaking about the foundation of O’Shaughnessy Distilling Co., Co-Founder Patrick O’Shaughnessy said:

“What started as an O’Shaughnessy family reunion became the birthplace of Keeper’s Heart, a celebration of our family’s Irish-American heritage,”

 

“Our great great grandfather came to the United States from Ireland, and our large extended family has stayed close to our Irish roots. Keeper’s Heart was created to celebrate that. We are extremely proud of the Keeper’s Heart team and the reception the brand has received since we launched. It has made it possible to continue to grow Keeper’s Heart and evolve the liquid offerings, and now, as we begin international distribution, Ireland was at the top of the list. We hope the Irish people enjoy what we have created as much as the American drinkers have.”

 

Liquid development is led by Master Distiller Brian Nation, who has more than 22 years of experience working on some of the most renowned and high-quality Irish whiskeys in the world.  Born and raised in Cork City, Ireland, he moved to Minnesota following a meeting with the O’Shaughnessy family to embark on a new adventure and create a new style of whiskey, marrying the best of Irish and American whiskey-making traditions.

“I never thought I’d leave Ireland until I met the O’Shaughnessy family and heard what they wanted to create,” said Master Distiller Brian Nation.

 

“Their vision was inspiring, and together, along with American Whiskey visionary David Perkins, we’ve created an innovative liquid portfolio and a brand that celebrates family, and heritage. Keeper’s Heart is my passion project, and I’m proud to return home to share with my friends and family what we’ve been up to across the pond.” 

Nation, back in Cork

 

Nation collaborated on the blending of Keeper’s Heart with Liquid Collaborator and Advisor, David Perkins, founder of High West Distillery. The pair aims to combine the best of Irish and American whiskey traditions, by blending of Irish Triple Pot distilled whiskey, Irish Grain Whiskey with American Rye and Bourbon. 

 

“From the beginning, our goal has been to put Keeper’s Heart on the world whiskey map, and today we begin expanding into international markets, sharing our story, our proud Irish-American heritage, and our award-winning liquid portfolio with the global whiskey community. Beginning that journey in Ireland is the perfect first step,” said Mike Duggan, CEO of O’Shaughnessy Distilling Co.

 

Keepers Heart will be available exclusively from Barry & Fitzwilliam from Mid-March.

 

Commenting on the distribution agreement for Keepers Heart, Michael Barry Managing Director of Barry & Fitzwilliam said, “we are very proud to be distributing such innovative whiskey’s created by the Master Distiller Brian Nation and we look forward to a long and fruitful relationship.”

 

It will be stocked in off licenses across the country, including Bradleys, Cork, Molloys, Dublin, Redmonds Ranelagh, Celtic Whiskey Shop, CarryOut Off-Licences, The Offie, Cork, Irish Malts and WinesoftheWorld.ie, RRP €49.00.

 

For more information, please visit www.KeepersHeartWhiskey.com.

Powers on the Double. One old, the other relatively new. Each a winner.

Powers on the Double. One old, the other relatively new. Each a winner.

Powers Gold Label Whiskey 40%

Not too sure when this Powers Gold Label, with the Three Swallows on the neck, was bottled. I recently “rescued” it from a small stash in a cool shed and, while the labels have a few bits missing, the liquid itself is fine. It is full-bodied and has the sweet spicy honeyed flavours. Spice, sweetness and oak and the malt of course all combine to make this whiskey a real pleasure.

The back label encourages you to enjoy it neat, with water or with your favourite mixer. “Power’s fuller flavour makes it ideal for Irish Coffee or Hot Whiskey.”

The front label tells us it has distinctive pot still character; was triple distilled, and matured in oak casks.

Back in 1791…the Power family founded their distillery in John’s Lane and so began the history of Ireland’s biggest selling whiskey.

Powers was one of the first distilleries in the world to bottle its own whiskey. Quality was always to the fore and it was because of concerns that the “brand” was being damaged that led to the founder’s grandson deciding to bottle their own, rather than have it bottled exclusively by middlemen or publicans. And this was where the gold label started; it indicated that the whiskey inside was bottled by the distillery.

That, by the way, was in 1866, about 100 years before Jameson bottled. Powers were always innovative and their release of the miniature bottle, the “Baby Powers”, was a world first. Indeed, if I’m not mistaken, there is a collection of Baby Powers in the distillery on Midleton.

Powers '3 Swallow' Release 40% ABV

Colour has more gold than its older cousin. Honey, spice, citrus and some toast from the oak feature in the aromas. On the palate, bananas and exotic fruit flavours, along with spices, all figure in this smooth and easy-drinking whiskey. The spice continues all the way through to the smooth finish.

This release is regarded as a “value for money buy” in the single pot-still range. Aged predominantly in ex-Bourbon casks with a small amount in ex-Oloroso sherry barrels.

Powers themselves say Three Swallow Release is a modern expression of what the original Powers Whiskey tasted like "back in the days of our John’s Lane distillery. This quintessential style of whiskey, Single Pot Still is exclusive to Ireland, and is made from a mash of malted and unmalted barley, then triple distilled in traditional copper pot stills”.

So which is the best? This release, the modern expression, is undoubtedly the smoother of the two but, for me, the older bottle has that bit more character and gets the verdict, on points! To be honest, I wouldn't say no to either.

It is widely available and priced in the mid 40s. I didn’t buy a bottle but, as a member of their Hip Flask Club, I got mine filled with close to 180mls (6 ozs) at Bradley’s, North Main St, Cork.

A Quart of Ale± #115. On the craft journey with Wicklow Wolf, Whiplash, Lough Gill, O Brother and Kinnegar.

 A Quart of Ale± #115

On the craft journey with Wicklow Wolf, Whiplash, Lough Gill and O Brother.

Wicklow Wolf Locavore Summer 2022 Foraged Elderflower Saison 6.5%, 440 ml can Bradleys

In introducing Locavore Summer 2022, Wicklow Wolf tell us it is a Foraged Elderflower Saison brewed with elderflower foraged right on the hop farm and our very own malted barley and wheat.

There is a slight and short-lived white head and the colour is a clear amber/gold. The Elderflower is immediately noticeable in the aromatics with herbal and floral notes, and hints of resin in the background. Quite a current of tropical fruit and orange comes through on the palate of this light and crisp beer, deeply refreshing and with a lip smacking finish. Pretty unique and another worthy effort from the Wolf pack, another cub to be proud of.

And that uniqueness owes much to Wicklow. The brewers: “In early June we made a trip to the hop farm to forage some elderflower for this year’s Locavore Summer 2022.For our Summer Locavore release, we forage the wild landscape of Wicklow for flavours that will allow us to experiment and champion the local terroir. We hand picked some vibrant elderflower from the hedgerows that border our hop farm. It is these native Irish hedgerows that provide a picturesque backdrop, increases biodiversity and that will give this Elderflower Saison a taste of the Wicklow hills.

Pic by Wicklow Wolf

For the brewing of this season’s locavore release, we brewed a saison using our very own malted barley and wheat. The elderflower was hand picked and added straight to the brewhouse at 15g/l. Our Locavore Project epitomises the core philosophy that Wicklow Wolf was founded upon, provenance and pride. The Locavore Project allows us to celebrate the terroir of Wicklow, our home and champion it with small batch, local, experimental beers.” 

Geek Bits

Hops: Mosaic, Centennial, plus15g/l Foraged Elderflower

Malts: Wicklow Wolf Pilsner, Wheat & Munich Malt

Whiplash Ephemeral Table Beer 2.6% ABV, Whiplash Online

Whiplash’s first table beer comes in a hazy lemon colour with a soft white head that sinks slowly enough. It has an ABV of just 2.6, hence the table beer designation. Don’t let that put you off. There’s a genius at work here, well in Dublin 10.

I did the old foam finger test (as I was once shown by the Belgian beer sommelier Marc Stroobant) and what do I get but basil or “bays-il” as one prominent chef terms it. There is much more of course, after all the ever inventive Whiplash crew are driving this one. As well as basil, they have added lemon zest and that too comes through on the pleasing palate.

You’ve got a full team of malts here and Whiplash rely on the Hersbrucker hops to add noble spice notes. And you certainly get that. Indeed, there is quite a lot going on here, so much that you (well, “I”) don’t notice the modest ABV or should I say the lack of a higher rate. Fine by me. At a table this summer, indoors or out. Worth a check for sure!

The Brewery say: Introducing our first Table Beer, Ephemeral. Traditionally, this style is for everyone at the table, low ABV, great with a meal and something to take you through the evening & beyond. However, the exact style would have differed from place to place. We've gone for the continental interpretation. It's then fermented on our Belgian yeast with fresh lemon zest and basil added for a brief time before crashing and canning. The sum of all these parts results in a beautiful beer that's just perfect for sipping on these long summer nights.

Geek Bits:

Pilsner Malt

Wheat Malt

Oat Malt

Carapils

Hersbrucker

Lemon Zest

Basil

WLP410 (yeast).

Pic via Lough Gill

Lough Gill Wild Irish Gose 4.0% ABV, 440 ml can Bradleys

Poured this into a glass that is shaped like a can. And the “can” helped show off the nice big soft white head over a mid-gold colour and lots of bubbles racing up towards the top.

The added ingredients, salt and coriander, can be detected in the aromas. The head has just about vanished as I take the first sip; vaguely salty now but most definitely refreshing, tartily so, as many of these goses are. 

Should be good with oysters! Refreshing for sure but I don’t think I’d be calling for a second can on the night but would have no problem starting the next night with one and a couple of Harty’s oysters.

Gose is a sour beer, usually soured with the lactic bacteria that is included here. It is a German beer, traditionally brewed in Leipzig and named after a local river.

Ingredients: Lough Gill Water, Malted barley and wheat, hops, yeast, sea salt, coriander and Lactobacillus Plantarum.

O Brother Social Proof Amarillo Mosaic IPA 6.5%, 440 ml can Bradleys

The O Brother philosophy: Take the first step and you’ve the hardest part done. OBB started with 3 lads who left their jobs to pursue a passion and we haven’t looked back since! A person’s journey toward their dream can begin at any time, you just need to take that leap of faith.

Top tip: Enjoy a nice cold one now and again to calm the nerves, it helps.

The first step here is to take a look at this IPA in the glass. It’s a murky orange with a soft and fairly quick shrinking head. Aromas are on the citrusy side with hints of resin in the background. Tropical flavours abound on the palate, stone fruit too (such as peach and nectarine). Quite a strong showing in the mouth before a good dry finish.

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WORLD BEER CUP AWARDS PRESENTATION

Understandably not many European breweries make their way to America for the World Beer Cup Awards ceremony in May. The American Brewers Association very nicely throws a party for them a little while later in conjunction with the German Brewers Association annual Brauertag, held this year in Berlin. This was a sweet coincidence for Kinnegar’s owner duo, Rick and Libby, who spent the best part of a decade in this fascinating city directly after the fall of the Berlin wall. Returning to their old stomping ground to collect a 2022 World Beer Cup gold award for Black Bucket was a very proud moment.

The above, including pic, is just a little extract from the current Kinnegar newsletter, one of the very best I've come across.

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MILESTONE FOR KINSALE GIN

press release

 MILESTONE FOR KINSALE GIN

 

 

Ernest Cantillon from Kinsale Spirit Company, shopper Claire McLaughlin from Blackrock, and Michael Creedon of Bradley’s Specialist Off-Licence and Foodstore, North Main Street, Cork, celebrated a major milestone for Kinsale Gin as Claire was the purchaser of the 100,000th bottle, providentially in the first store that stocked the drink when it hit the shelves in 2016.

 

Claire said: 'I am thrilled to be the person who bought the 100,000th bottle. I have loved Kinsale Gin from the very start so it was such a lovely surprise to be part of this monumental moment for the brand, and of course Bradley's too!'

 

As a thank you, Kinsale Spirit Co., are treating Claire to a weekend away, in Kinsale, where she will be spoiled with some of the things that makes Kinsale so special to them – a meal from Fishy Fishy, chocolates from Koko’s, and of course, the small batch premium Kinsale Gin.

 

Speaking about this outstanding achievement, Michael Creedon of Bradley’s said “we are delighted to have sold the 100,000^th bottle of this fine drink, back here where its story all began. In 2016 we put the first 100 bottles of Kinsale Gin on shelf, and it sold out within a week. It’s important to us to stock the very best quality produce from the Cork region – a gin distilled using botanicals hand-picked around Kinsale? You can’t beat it.”

 

Publican and entrepreneur Ernest Cantillon adds “I’m sure some of the other brands sell a lot higher quantities, but for us this was a very big deal. Our thanks to Michael, Claire, and to all of our customers for the support in getting us here.”

 

Kinsale Spirit Company came about when Kinsale native and publican, Tom O’Riordan realised that the town of Kinsale, known for its excellent food and drink, felt a locally produced spirit product would both benefit from, and help, this international reputation. He also noticed the emergence of gin in the craft spirit category and along with his sister Clodagh, and friends and fellow publicans, Ernest and Colin Ross, began the journey that resulted in Kinsale Gin. The first batch was released in 2016, 100 bottles and only for sale in Bradley's Off-licence. It sold out in a week, encouraging the Kinsale team to press on with the venture. 

 

The move into Whiskey production was a natural progression and they launched Red Earl Whiskey in April, 2020. Kinsale Spirit Co., look to be producing 300,000 bottles per annum, producing Irish Whiskey, Gin, and other spirits in time. 

 

Kinsale’s Red Earl is already being exported to several countries, including strong sales in the US and China. Work is under way for the delivery of two more whiskeys later this year: Great Earl Single Grain Irish Whiskey named in honour of Hugh, The Great O’Neill, and Spanish Earl Single Malt Irish Whiskey, in honour of Juan del Agula, representative of the King of Spain who fought alongside the Irish.

 

Kinsale Spirit Company also made history this week as they went to market with the first ever Whiskey Cask represented by an NFT (A non-fungible token) and auctioned on the NFT marketplace OpenSea. The 200-litre cask of Rare Irish Malt Whiskey, is live for auction until Friday, April 30th https://opensea.io/collection/rare-aged-irish-malt-whiskey-casks

 

A Quart of Ale± #43 On the craft journey. Illustrating German Lagers.

A Quart of Ale± #43

On the craft journey. Illustrating German Lagers.

Veltins Grevensteiner Naturtrübes Helles, 5.2%, 500ml bottle via Bradleys

Pale gold is the colour of this Helles, a lager associated with the Munich area.  Head is very short-lived (they claim a “stable” head but not from this bottle) and the effervescence is barely noticeable - it is unfiltered. Aromas are mild and malty. This rather lightweight Helles is fruity and fresh on the palate, well-balanced and easy-drinking, a pleasing but hardly outstanding quaffer.

The Helles (which means pale) is a cool, refreshing, everyday beer that pairs well with salads, shrimp, or fish. Like the Dunkel, Munich Helles usually falls in the range of 4%- to 6% ABV, making it a nice session beer for a warm day.

They say: Brothers Carl and Anton Veltins brewed an enjoyable light Grevensteiner for special occasions - mild, light to drink and, as was customary at the time, naturally cloudy. With its fruity and fresh note and a fine malt aroma, Grevensteiner Hell is harmoniously rounded off in taste.

The history of the Veltins goes back close to 200 years and quite a few Germany brewers go back further than that. Some of these breweries are quite large now. 

What of craft beer in the country? According to the latest World Atlas of Beer “the notion of craft beer has arrived and is fair buzzing in Berlin and Hamburg, but elsewhere such beers are thinner on the ground.” It seems the vast majority of German brewers, both big and small, continue to make reliable, local versions of familiar styles. If it ain’t broke, don’t fix it.

Klosterbrau Weißenohe Glocken Hell, 5.0%, 500ml bottle via Bradleys

Poured this into a tall-ish glass (Metalman) at quite a rate and got myself a good head, three-fingers, as a result. Millions of bubbles rise rapidly through the clear amber liquid. Floral and slightly spicy notes from the aromas. Elegant and finely spicy on the palate, a touch of malty sweetness too and, of course, no shortage of refreshment.

Just the job at the end of the day! When the evening bell tolls, have a pint. Was reading the label, with the help of Google translate. 

“Then as now, the sound of the Weissenoher church tower not only announces moments of prayer and contemplation. It also determines the mundane daily rhythm. … One of the nicest moments of the day is surely the end of the day. Ring in your evening with our Glocken Hell.”

From a Benedictine cloister to a cloister brewery – that was just a small step to take for the friars of Weißenohe. The Kloster Brewery was founded around 1050. According to the Beer Handbook, it has three beers that you should look out for. One is the signature Altfränkisch Klosterbier, the second is Eucharius Märzan and the third is Bonator Dopplebock (pretty sure I have that in my queue). 

Rothaus Märzen, 5.6%, 500ml bottle via Bradley

Give this German a robust pour and you’ll get a decent white head that hangs around for a spell. The important bit comes after that, the light gold body and the zillions of micro-bubbles in the ever-rising fountains. Herbs crowd the aromas, nothing too intense. The smooth body is more malt (rich and bready) than hops with a fruit input in between and a mild tartness. Quite a balanced beer actually, easy drinking, an enjoyable companion at either lunch or dinner.

So where did Marzen come from? Beers of this type of brewing are traditionally more heavily brewed, as brewing was only allowed in the months from September to April. A beer with a longer shelf life was thus produced in March, which also survived the five months without a brewing process and was produced just in time for Octoberfest.

According to the Beer Connoisseur, the Märzen style is a malty, amber, European-style lager that can trace the roots of its modern variants all the way back to 1841, when Spaten created the first recipe for the style. Märzen become the official beer of Munich’s Oktoberfest in 1872, a tradition that lasted over 100 years when it was replaced by the lighter-bodied, golden-colored Festbier in the 1990 Oktoberfest. Yet many Oktoberfest beers are still technically Märzens.

It is a full-bodied, luscious beer with the unique barley malt from southern Germany bolstering its character. Fresh brewing water as well as the famous hops from Tettnang and the Hallertau make the taste experience more or less perfect. So well done to the Rothaus master brewers who have produced a top class beer that has been a favourite for decades.

Aecht Schlenkerla Rauchbier Märzen, 5.1%, 500ml bottle via Bradleys

This original smoked beer, now regarded as a classic, has been Bamberg's specialty for centuries. A dark bottom fermented lager beer, brewed with 100% smoked malt from the Schlenkerla maltings.

Black is the colour with a soft cream/coffee coloured head that stays around for a spell. Must admit I’d been expecting to find the smoke in the aromas but is is much more striking in the flavours, a kind of unrelenting smoky bacon. A dark bottom-fermented lager beer, brewed with 100% smoked malt from the Schlenkerla maltings. The brewery is also a maltster.

The Story: Schlenkerla smoked malt is kilned directly over an open wood fire. The smoke from this fire penetrates the malt and gives it its unique smoky flavour. Until the invention of modern malting systems in the 17th and 18th century with heat exchangers running on coal, oil or gas, smoke kilns were THE standard. As the new industrial form of malting was much more cost efficient, the smoke kilns everywhere were closed down. Not so at Schlenkerla!

Indeed,  Slow Food® has made Schlenkerla Rauchbier a passenger in its “Ark of Taste”.

Kegworks say Rauchbier will generally have a light copper to dark brown colour with an ABV of around 5-6%. The aroma and taste will have a combination of smokey and malty flavours to it.

Bamberg is, surprisingly, one of the top brewing cities in Germany, synonymous with Rauchbier. Beer FAQ says our Rauchbier is the one with which most been enthusiasts worldwide are familiar. “The brewery..traces production back to 1405…still taps the traditional brew from wooden barrels”. Sounds like a place to visit for sure. Don’t like smoky? Don’t worry they have a brewery here for every 8,000 people and you may sample multiple beer styles.

German lager types

“Pils” may be Germany’s most well-known lager. Aromatic, crisp and moderately bitter it is refreshing and a terrific session beer.

Maibock is the spring beer (Mai = May). Hops and malts get a turn here. Quite versatile at the table with pasta dishes, salmon, or shellfish recommended.

Märzen has traditionally been brewed in March to be enjoyed at festivals starting in September. Again, there’s usually a good balance between malts and hops and you can enjoy it at Oktobertfest with the schnitzel, brockwurst and game.

Helles can be easily found in Munich, its crisp finish similar to Pils. Cool and refreshing, this everyday beer goes well with salads, shrimp, or fish, an excellent session beer.

There are quite a few other types including Rauchbier (see the Schlenkerla above). And our own Whiplash have a terrific Black lager, appearing soon in The Quart. You'll also come across Kolsch which is a hybrid, meaning that its producers employ elements and techniques of both lager and ale.

How To Pour A German Lager From A Bottle*

1. Tilt the glass or stein at a 45 degree angle.

2. Place the tip of the bottle in the glass, and pour the beer quickly down the side.

3. Start to straighten the glass as the beer reaches the top to create a nice head of foam.

* from kegworks.com 

Check out this Rhone Double!

Check out this Rhone Double!

When you enjoy a glass of Côtes Du Rhône, either in a sunny back-garden or a warm sitting room, you'll hardly be thinking of a frosty night. But frost has had a major influence on the wine story in the area. In 1956, the famous Mistral Wind (still an influence here), battered the region for three weeks, reaching a velocity of over one hundred kilometres per hour and dropping to a temperature of minus 15 degrees centigrade.

The majority of the region's olive trees suffered serious frost damage but the vines resisted so well that the majority of the local farmers decided to turn over primarily to vine cultivation.

Domaine Chaume-Arnaud Vinsobres (AC) 2016, 14.5%

€24.80  64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Dark ruby is the colour of this Vinsobres. But it is the aromas that make the first big impression. “Rich and profound” according to importers Le Caveau. Rich for sure. “Takes your breath away” is the verdict of a taster here. But nothing alien in the mix, just lots of dark fruit (plum, cherry).

And the palate is also a winner. No shortage of that fruit, hints too of liquorice plus a good wash of spice as well. Full-bodied and juicy while the finish is fresh and elegant with supple tannins. This very drinkable and vivid biodynamic wine is Very Highly Recommended.

The blend is 60% Grenache, 20% Syrah, 10% Mourvèdre, 10% Cinsault. Until 1956, olive trees outnumbered vines in the towns of Vinsobres and St Maurice, but one night in February of that year, all the olive trees perished by frost. After that, vines came to dominate and the area’s previous diversification began to wane. Chaume-Arnaud though are working their way back to the old model and so you’ll see olive trees, cereals and tomatoes keeping the vines company on the estate, run now by Valérie Chaume-Arnaud and her husband Phillipe and their son Thibault

The altitude, between 200 to 450m, and the cool wind from the nearby Alps (the Pontias) keeps the temperature lower than the neighbouring villages and contributes to the natural freshness and complexity of the wines. 

Vinsobres wines owe their richness to the assembly of the qualities of richly varied, complementary terroirs. The appellation's soil here is very stony, red to brown in colour, and their warmth allows the vines to flourish early with a high concentration of grapes. Made mainly of Grenache and Syrah, they produce dark red wines with a complex, harmonious nose with spiced flavours that are suitable for ageing. 

Vinsobres is one of nine cru villages in the Southern Rhone of which Chateauneuf du Pape is the most famous; others include Gigondas and Vacqueyras, Tavel (for rosé) and Beaume de Venise (for Vin Doux Naturel).

Domaine Chaume-Arnaud Côtes Du Rhône (AOC) 2018, 14.5%

€19.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This Côtes Du Rhône has a dark ruby colour. Aromas are rather intense, dark fruit prominent. On the palate it is fruity and juicy, excellent acidity too. A very friendly wine, one you really want to carry on with. A very good example of the AOC and Highly Recommended.

The fruit for Côtes Du Rhône (CDR) comes from a much wider area, spreading over 170 communes. By contrast the CDR Villages area covers about 100 communes. The exclusive Crus, including the Vinsorbes above, number 19, Cairanne the most recent to be elevated.

The grapes for this Chaume-Arnaud are Grenache (60%), Syrah (20%), Cinsault (20%), and are harvested by hand having been grown on stony ground. Grenache offers fruitiness, warmth and body. Syrah donates a hint of spice as well as depth of colour. Cinsault brings finesse to the party and is ideal for making young fruity wines.

The family have eschewed the use of all chemical and synthetic products, respecting instead the rhythms of nature to intensify the life of the soil and maintain a harmonious equilibrium. And it shows in this very drinkable, very digestible wine.

Serving temp recommended is about 14 degrees. Try with venison and wild boar. You won’t find these everywhere but do check out Ballinwillin Farm in North Cork - they also have an online shop.