Bienvenida A Paladar. ¡Viva América! In Bridge Street

Bienvenida A Paladar

¡Viva América! In Bridge Street

The team behind Cask have launched a new colourful venture in nearby Bridge Street, brightening up a southern corner with the food, drink and music of Latin America. ¡Viva América! ¡Viva Paladar!

Cauliflower

Co-owner Andy Ferreira (above) is famous for his innovative cocktails at Cask and that continues at Paladar but with a Latin touch of course. 

You have to try at least one. I settled on a longer glass, titled the Tropical Itch, a smooth and fruity one with Dingle Vodka, Bacardi 4 Rum, Myers Rum, Mango, Lime and Angostura Bitters.

Tropical Itch

The wine list is short but full of quality and you need to check it out, particularly the three from Chile that make up the red bottle list, as two of them were in my Top Four for 2020. One is the Pedro Parra “Vinista” Itata Chile, a young beauty from ancient Pais vines. Parra is also involved in the second Clos des Fous Cabernet Sauvignon from Itata. The renowned winemaker Aurelio Montes is the man behind the Montes “Outer Limits” Cinsault  also from the Itata. Bring a friend or two and enjoy one of these.

Check out their Cab Sauv!

There are two reds and two whites available by the glass. Both the reds come from Argentina and one, by Las Hormigas (it means the ants, but don’t let that put you off!), features the Bonarda grape that is widely planted in the country as is the Malbec, also available in glass and also by Los Hormigas.

Another Argentina associated grape Torrontes is blended with Riesling in the beautiful Amalaya wine and the Sanama Sauvignon Blanc, this from Chile, is the other option by glass.

No shortage of spirits of course in the colourful bar with the friendly staff eager to help and that is true of all the staff we met in the comfortable 55 seater venue. You may of course get up and dance when the music plays at the weekend.

Be good!

Back to the cocktails! By chance, we met Andy as we arrived and he took us through them. The left hand side of the card features names that many of us would be familiar with such as Mojito, Daiquiri and Margarita. 

**********************************

Eating Out latest..restaurants cafes trucks. New reviews weekly here 

*****************

The Latin American influence, where I found my Itch, increases on the right hand side with rum and mescal featuring more often in innovative drinks that come with exotic names (mostly) such as Mescalero (Los Javis Espadin Mezcal, Aperol, Lillet Blanc, Vermouth) and Plantation Café Swizzle (Plantation 5 Year Rum, Coconut Cream, Coffee).

Prefer something simpler? Like a beer? Well, no hay problema. They’ve got 45 Dias Mexican Lager at the top of the list that also features Heineken and ciders by Stonewell and Johnny Fall Down along with a non-alcoholic hoppy beer from Brooklyn Brewery. There’s also an Estrella Daura Damm Gluten Free beer available.

Beef skewers

And, speaking of gluten free, I noticed that most if not all the food is GF. The short and interesting menu ranges from snacks (Toasted Mixed Nuts to Empanadas) to small plates (eg Ceviche, Tacos El Pastor and more).

Pork Belly

We tried a few of the Small Plates. Of course, we did! I had gathered that the Colifor was proving popular here and it is indeed a good one: Roasted Cauliflower, Green mole and grated Brazil nuts. As many of you know, moles are a variety of strong flavoured traditional sauces and marinades from Mexican cuisine.

Do you like Pork and Spuds? Sounds better here as Cerdo Con Papas. Full description is slowly cooked pork belly, molasses glaze, potatoes and Spiced Avocado. Tasty!

At this point we should probably have ordered dessert but instead decided to share the Anticuchos (Slightly smoked beef skewers, Corn Salsa and garlic oil). After one delicious skewer each, enhanced by the Salsa, dessert was forgotten, at least until the next visit!

More on Paladar (inc. contacts, opening times & menus) here.

**********************************

Eating Out latest..restaurants cafes trucks. New reviews weekly here 

**********************************

Andy Ferreira, Co-Owner and Oisin Wolfe, Bar Manager, Paladar, Cork (This Pic: Miki Barlok)

Celebrating the launch of Dingle Single Malt Batch 6

Celebrating the launch of Dingle Single Malt Batch 6

Dingle Distillery 2016

“That's an Irish suntan,” said Dingle Distillery’s Master Distiller Graham Coull as we looked at Sample B from the Bourbon Cask. It looked pale in comparison to Sample C which had enjoyed full maturation in Port cask. “They have the same level of maturity,” Graham continued. “Don't let colour be everything, you don’t need a fake tan to make a whiskey.” And that was well proven as we tasted them together. Many among the online audience gave the thumbs up to the Bourbon, many to the Port.

Of the final three samples, the Bourbon had the least amount of cask influence. But there was much to enjoy and this 46.5% abv had excellent character and Graham hinted that we could see more Bourbon from Dingle in the future

As it happens, the final release in the Single Malt Batch Series is this whiskey that has been matured entirely in Tawny Port Casks. This will be the first such release from Dingle. Bottled at 46.5% and non chill filtered, Batch 6 is a great example of the interaction between Single Malt spirit and Fortified wine. A whiskey with multiple layers of sweetness and a well-balanced depth of flavour. An amazing whiskey indeed .

Dingle Distillery is proud to launch 15,000 bottles of the liquid and with an additional 1,000 Cask Strength bottles available. Batch 6 is priced at €70.00 and available at dingledistillery.ie, irishmalts.com, The Celtic Whiskey Shop and across independent off licences nationwide.

Dingle Deconstruction Tasting was the title of the latest tasting from the Kerry distillery. The virtual live tasting on the Potstilled YouTube Channel was to celebrate the launch of the distillery’s sixth and final release in its Single Malt Batch Series, Dingle Malt Batch 6. The two wise men guiding us through the evening were Graham, and recently appointed International Brand Ambassador Alan Glynn while another whiskey wise man Matt Healy of Potstilled kept it moving along.

While the latest release is from Tawny Port casks, Graham hinted that in the future they will use other ports and that they tend to do full maturation in Port casks rather than just finishes. As you know they have a great relationship with the Porterhouse Brewery and will be trying different things with the barrels that the latest Around the Clock stout was matured in, including a Single Malt.

Graham

“Single malt will always be a part of Dingle and we intend to do something similar with Pot Still.” You can expect different cask finishes and he also disclosed, with a big smile, that the Dingle Peated is "maturing beautifully"! Exciting times then at the Distillery where they are awaiting a conclusion to their planning application for a new and larger distillery. “Hopefully, we’ll get the right decision as it is now the right time for Dingle.”

Alan Glynn had more immediate news: the setting up of a pop-up Dingle shop for Christmas in a Dublin location. They’ll have pop-up Dingle bars with whiskey, gin and vodka and cocktails of course. And local products from the peninsula will feature in those cocktails. It should happen in the next two weeks so keep an eye on the distillery’s social media.

Okay, we’ve dealt with Sample B & C. Let us back-track (deconstruct, maybe!) to sample A. “This is where we started,’ said Graham (himself celebrating two years in Dingle). Sample A, a new make (“where Dingle starts”) was colourless, straight from the still, no oak. It is 100% triple distilled. The nose soon let us know that new make has character. Alan: “Great to see where they start. Add water at this stage, it will open it up.”

I did and I totally agree with him, amazing what a few drops of water can do.

Now this recipe was unchanged from Day1 as Graham said.. wind the clock forward six or seven years and see what we have from the Port cask (Sample B). “We are setting building blocks for the future, for well beyond my tenure.” I think I may have had a drop of this way back in 2014 during an early tour with Joe as our guide!

On YouTube

Back for more water with Sample D, the darkest of the quartet. This is cask strength so Graham advised: "Tread carefully, needs a bit of water. But do try a neat sip first. And, if you recoil, have the water.” And he didn’t say have just a few drops. “Find your own sweet spot” was his advice.

Cask strength can also be a little more closed with the alcohol on top of the flavour. Alan told us that higher alcohol can be more aromatic but you also need flavours so the aim is to get the balance right. Quite a drink and, with the water sorted, quit a mellow finish.

So all good? Not really! The "bad" news is that the 1,000 bottles of this have all been sold. We were very lucky to get our cask strength tasting and happy to be part of the overall experience.

The Lake Hotel. A Favourite in a Favoured Place

The Lake Hotel. A Favourite in a Favoured Place

Featherblade

Killarney’s Lake Hotel has an exquisite location, right on the shore, parade of mountains on view. As you dine, you’ll note it also has its own mini-peninsula with the ruins of a castle. Well, maybe you’ll note it between courses, as otherwise you’ll be fully engaged with the brilliant dishes coming from the kitchen team under Executive Chef Noel Enright and you’ll taste why they’ve been awarded with two AA Rosettes for four consecutive years.

We hadn’t visited with over a decade but got a very warm welcome indeed from the reception staff and the goodbye was just as genuine. We still had warm memories of our previous visit so we upgraded our room to lake view and that brought the total for dinner (including a free glass of prosecco), bed and breakfast, to €209.00. Delighted then that they added a complimentary bottle of wine (I think all tables got one or perhaps it was just returning visitors - I’m not sure).

Morning

The room was spacious and comfortable and had all the bits and pieces you’d expect and the bathroom was also well equipped. We stepped out onto the balcony to take in the splendid views from left to right, the castle, the deer in the mid distance. Soon we were strolling out to the edge of the peninsula and getting an even closer look at the waters and the mountains. Not so sunny tough but somewhat better the following morning.

Dinner was booked for seven and, with our masks on, we were led to a table by the window, both chairs angled to that each of us could enjoy the view. Soon we were unmasked, and had water, breads and that prosecco (with strawberry afloat) on the table. The menu covered most bases and there were a couple of specials as well. Quite a choice of house wines (4 red, 4 white, 1 rosé) to choose our complimentary bottle from and we settled on a Chilean Merlot.

Poached Pear starter

The dining commenced with a tasty amuse bouche and two fine appetisers (from quite a list) followed. The Poached Pear (roasted pecans, date compote, blue cheese ice cream, balsamic and walnut vinaigrette) looked impressive and didn’t deceive. And the other, the Carrigcleena Free Range Duck Plate (smoked breast, confit leg croquette, liver parfait, poached black cherry, and red vein sorrel) was also an accomplished combination, all the duck variations superb and that cherry had a nice little alcoholic kick to it.

While major suppliers, such as Pallas Foods and La Rousse, are listed, it was good to see local producers and suppliers such as Eve’s Leaves (organic salads), Spillane’s Seafood, Paul Walker (free range pork) and Cronin’s Butchers on the list along with Carrigcleena of course.

Pork Belly

By now, darkness was settling in and we were watching out for the deer to cross in front of the dining room but that didn’t happen! In any event we didn’t see them. Perhaps we were too engrossed in the food as the mains were both excellent.

CL choose the Slow Cooked Featherblade of Beef (butternut squash purée, shallot petals, roasted heritage carrot, pancetta crumb and beef just). Perfectly cooked and full of flavour, it was an excellent example of the dish.

Desserts

My pick, from the specials list, was the Slow Cooked Pork Belly (tender-stem broccoli, Poached peach, crispy potato, and red wine). It was indeed rather special, perfectly executed and that peach was a surprise yet very welcome element in the indulgent ensemble.

Desserts can be rather much of muchness but the descriptions here promised something more and that feeling was reinforced by the earlier dishes. Again the kitchen came up trumps. From the four on offer - they also had an Irish cheeseboard - we picked two. And weren’t disappointed, far from it. 

The Dingle Gin Baba and Chamomile Cream (Blackberry sorbet, meringue) was a delicious delight while the slightly heavier Roasted Fig and Crème Fraiche Custard (thyme ice cream, Pistachio pastry) was another treat. And there was still more to come, a selection of petit fours to linger over as the darkness cloaked the mountain tops and then filled in the the gaps below.

We were back in the same room, even close to the same table, for breakfast, and this time there was a hint of sun in the view of the lake and surrounds. Covid restrictions were again in play but there was a buffet to start with. 

There was a small queue and a rope that kept you at distance. Inside the little barrier, servers filled your granola, your fruit, sometimes giving you more than you’d give yourself. By the time I got back for the mains, I asked that my Full Irish be confined to one of each and so it was. There was something rustic about the puddings (black and white), the plump sausage and the rasher, something really wholesome and they were full of flavour and robust texture. Very good indeed! And so we were well set up for our next venture, a walk to the waterfalls at Gleninchaquin (near Kenmare).

While the long dining room is airy and bright, much of the Castlelough Restaurant was built as part of the original house in 1820. It has high ceilings, large ornate mirrors and cornice work which reminds one of the great country houses of the past when dinner was the highlight of the day and ball gowns and black tie were the usual attire. Without a doubt, the most eye-catching feature of this magnificent room is the vast windows which span the full room, from one end to the other, ensuring that all are reminded of the breathtaking scenery just beyond the hotel.

Find more info on the hotel and its facilities here . And, while you’re online, it may be worth your while checking out their October and November offers. Might be doing that myself!

Duck starter

Lyrath Estate. Friendly Place. Friendly Faces

Lyrath Estate. 

Friendly Place. Friendly Faces  

Young Rudy

Ringo, Reilly, and Rudy will more than likely catch your eye during a  visit to Kilkenny’s spectacular Lyrath Estate Hotel. The hotel’s three Golden Retrievers pose in many hotel publicity shots and indeed you’ll see  them in guest wedding pics as well. But popular and all as the threesome are, it is the humans around here that you’ll rely on and, as we found out during a recent stay, they too are very friendly indeed.

Just one example. As we walked into the magnificent Yew Tree room for breakfast, we got the biggest smile and a lovely warm greeting from the lady on duty. It is not very unusual in Ireland but we were particularly delighted with it, as a week earlier, we got an unsmiling silent greeting (hardly a greeting at all) from a corresponding person in a Wexford hotel.

Front of the "old" house

Our initial greeting on arrival at Lyrath the previous day was warm as well and we got all the info we needed. Soon we were passing their very impressive Christmas decorations, all on a grand scale under the high ceiling, and heading off to our executive room. The 137 rooms are generally off from the central part of the hotel, itself based on the original mansion.

There are a number of room categories and Executive rooms offer more space for guests to enjoy and come with a king size bed. They include an entrance hallway, a walk-in wardrobe/dressing area and large bathroom with double basins, bath and separate walk in shower. Our room overlooked the estate. We certainly had all we needed with a separate toilet in the bathroom, TV of course and the WifI was perfect as well.

Head Chef: Kenneth Murphy

Lyrath has just appointed Kenneth Murphy as Head Chef. The much travelled Carlowman has a wealth of experience, worked extensively with the Virgin Limited Edition Group and, more recently, was also Executive Head Chef at Fota Island Resort.

O'Hara's ale

No doubt he’ll be putting his own stamp on the menus here in due course. There are two main dining rooms, the Yew Tree (open only on Fridays and Saturdays at present) and the very comfortable Grill and Bar, situated on the mezzanine over the entrance foyer.

We were there in midweek and our reservation was at the Grill. First we called to the bar there and again had a lovely chat with a young barman. He filled us in on what was available when we requested Gin and Tonic and we were glad to hear they had Dingle Gin. So we enjoyed those before strolling across the floor to the restaurant.

Twilight at Lyrath

Like the rest of the hotel, comfort and space are the main features. Soon we were seated in a lovely booth with the menus at hand and making our choices. 

Beetroot Tartarin

Also had a good look at the wine list, quite a quality one, and CL settled on a glass of their Sepp Moser Gruner Veltliner (11.50), fruity (citrus, apple) but with excellent acidity and well able to handle the food. I was glad to see they had quite a selection of the local O’Hara’s beers in bottle and even more so when I found out the Yellow Belly Citra Ale (6.00) was available on draught. “A pint, please,” I beamed.

Beef cheek

Soon we were enjoying our starters. Mine was Smoked Salmon with beetroot purée, cucumber, fennel and cress salad. CL’s was Beetroot Tartarin, the classic combination of goats cheese, beetroot (spiced in this version), pine nuts and horseradish. We enjoyed those two.

Grilled Atlantic Salmon was CL’s choice for the mains and that came with grilled asparagus spears and béarnaise and got the thumbs up. Mine was Slow-braised Hereford Beef cheek, quite a large portion, served with shallot purée, carrots and creamy mash. It was top notch, enhanced by a side of Steak chips, heartily recommended by our server!

Santa in the lobby

Dessert choices made us think before I plunged for my first slice of Christmas pudding of the season. It came with Brandy Anglaise and vanilla ice-cream. Pas Mal!

The main bar, Tupper's, is on the ground floor and has a club like atmosphere in its two rooms with an adjoining much brighter conservatory which overlooks Lady Charlotte Wheeler-Cuffe’s Victorian garden (now restored). More beer for me, a lovely glass of draught ale, this time by O’Hara’s, sipped in front of the open fire.

The breakfast in the spacious Yew Tree, with its views over the old garden, was excellent. Great buffet choices, juices, cereals, fruits, cheese, ham, and more. 

And the kitchen was in top form too and the stack of Hugh’s Pancakes with fresh blueberries and maple syrup, along with my server's suggestion of bacon, went down a treat. My starter here was a granola-topped pot of yogurt. All good, as Christmas music played gently in the background.

Breakfast

With the weather turning nasty we were’t able to take advantage of the walks around the 170 acre estate, one marked 2.5km, another 5.km. 

At other times of the year, you’ll have, among other things, falconry and archery available. And of course they have a spa and leisure centre (with 17 metre pool). And there is also a Conference Centre here. 

All within a couple of kilometres of the heart of medieval Kilkenny. You could spend well more than a day here and that is what I’d heartily recommend. And say hello to the dogs for me!

Irish Whiskey Awards Results. Power's John Lane the big winner.

Great to see the Powers John’s Lane, one of my favourite whiskeys coming out on top at the Irish Whiskey Awards last night. Thanks to the Celtic Whiskey Shop, you can see all the winners below....

Celtic Whiskey Shop & Wines on the Green 27-28 Dawson Street Dublin 2 Ph. +35316759744 www.celticwhiskeyshop.com Irish Whiskey Awards Results,  This year the Irish Whiskey Awards were hosted at the Old Jameson Distillery on Bow Street and was attended by producers, bars and whiskey enthusiasts all over Ireland. The night consisted of whiskey cocktails, a tour of the distillery, the all important awards and of course far too much whiskey! Please see our list of winners below... Best Irish Single Pot Still  Powers John's Lane Powers John’s Lane was an instant hit when it was first released in 2011 so it’s no surprise that it was a firm favourite with a lot of our judges this year, despite having some very strong competitors in this category. John’s Lane was intended to faithfully recreate the old style of whiskey once made in Dublin, it's one that Irish whiskey lovers keeping coming back to. It is comprised mostly of a robust, heavy pot still spirit and is predominantly aged in ex-bourbon casks with a little sherry cask ageing. Gold Medals went to: Midleton Dair Ghaelach Bluebell Forest & Powers 1817 Release Tasting notes: Colour: Bronze. Nose: Distinct cocoa and mocha overtones on the nose with hints of dried apricots orange peel and marshmallow.                         Palate: Crisp and mouthwatering with a spice laden palate, a touch of bittersweet fruit, marmalade and toffee apples. The finish becomes more chocolatey with some dusty oakiness making an appearance. Powers John's Lane Regular Price €63.99 Best Irish Single Malt (12 Years Old and Under) Tyrconnell Madeira Cask Originally released as a limited edition but proved to be so popular that it was made a permanent part of the Tyrconnell range. Flavours of barley sugar, chocolate, and toffee has made it a clear winner in this category. Gold Medals went to: Teeling Brabazon Bottling Series 2 & The Whistler Single Malt Aged 7 Years Tasting notes: Colour: Golden yellow. Nose: Harmonious and warming. Aromas of milky coffee, dried apricots, roasted nuts and creme caramel.                Palate: Smooth, rich and extremely well rounded. Plenty of soft malty flavours, a touch of spice and dried fruit nuances. Very well balanced, one of the most successful Madeira finishes we have tried. The fruit flavours persist all the way to the finish. Tyrconnell Madeira Cask Regular Price €77.99 Best Irish Single Malt (13 Years Old and Over) & Overall Best Irish Whiskey Winner Teeling Revival Single Malt Volume IV Teeling’s new revival release was hugely popular with our judges this year and when you taste it, it’s easy to see why. The ex-Muscat barrels used for a finishing period of around 12 months have added some citrus and floral notes, as well as a ripe fruits and spice towards the finish. Gold medals went to: The Irishman 17Year Old & Tyrconnell 16Year Old Producer's tasting notes: Colour: Golden. Nose: Subtle floral notes, aroma of peach, pineapple, and satsuma mandarin.             Palate: Ripe fruits and spices, with an hint of vanilla and cream which moves onto a dry finish with tannins and lingering wood.  Teeling Revival Single Malt Volume IV Coming Soon! Best Irish Blended Whiskey (RRP of less than €60) Jameson Black Barrel The second time this whiskey has won Best Irish Blended Whiskey under €60. The heavily charring of 1st fill Bourbon casks gives this whiskey notes of butterscotch, vanilla and dark chocolate. The remainder of the casks used are 1st and 2nd fill bourbon barrels which add some balancing sweetness to the blend. Gold Medals went to: Irishman Founder's Reserve & Slane Irish Whiskey  Tasting notes: Colour: Deep gold with some copper tinges. Nose: Intensely fruity with characters of apricot, kumquat, and fruit cake. A hint of bitter, dark chocolate and truffles. Palate: Spice and dried fruits, mixed peel, apricots, marshmallow and burnt caramel. The palate ends with a spicy, bitter chocolate finish. Jameson Black Barrel Regular Price €47.99 Best Irish Blended Whiskey (RRP of more than €60) Jameson Maker’s Series – The Cooper’s Croze Another win for Jameson and a well-liked whiskey with our judges this year. Named in honour of Jameson's Master Cooper, Ger Buckley, this whiskey clearly showcases the diversity of barrels used and the importance of cask maturation through using Ex-Bourbon, Sherry and Virgin oak barrels to create balance.  Gold Medals went to: Jameson Maker's Series - The Blender's Dog & J.J Corry 'The Gael' Producer's tasting notes: Colour: Pale gold. Nose: A subtle flower petal-perfume develops into rich ripe fruits, while some charred oak and cedar wood bring balance and complexity. Palate: The initial impression is from the sweet vanilla of the American ex-bourbon barrels. This brings added depth to the rich fruits typical of the ex-oloroso sherry butts. A pleasant touch of hazelnut and toasted wood complement the pot still spice Jameson Maker's Series The Cooper's Croze Regular Price €69.99 Best Irish Single Cask Cill Airne Cask PX The Celtic Whiskey Bar’s very own Cill Airne Cask PX came out on top for the Best Irish Single Cask.  This whiskey is bottled exclusively at the Celtic Whiskey Bar & Larder and has been finished in a Pedro Ximenez Sherry cask for one year. Very limited, only 70 bottles. Gold Medals went to: Irishman Founder's Reserve Marsala Cask Finish & Cill Airne Cask Oloroso. Tasting notes: Colour: Dark Amber with a tawny centre. Nose: Aromas of toasted oak, rich sherried raisins, marzipan and roasted walnuts can be expected.  Palate: At first there are flavours of Christmas cake, dried fruits and warming spices of clove and cinnamon. The palate ends with a sweetness clinging to your cheeks like treacle and has a velvety finish.  Cill Airne Cask PX Only Available for Purchase In-Store at Celtic Whiskey Bar Best Irish Cask Strength Tullamore D.E.W Phoenix The second time this whiskey has won Best Irish Cask Strength Whiskey. This triple distilled blend of all three styles was a clear winner amongst our judges. The Oloroso Sherry cask finish gives this whiskey some very distinct sherry and toffee notes, perfectly balanced with creamy pot still spice. Gold Medals went to: The Whistler Single Malt 7 Year Old Cask Strength & Writer's Tears Cask Strength 2017. Tasting notes: Colour: Bright Gold. Nose: Warm and spicy initially, then rich, toffee, vanilla notes become evident. The characteristic leafy, malty notes of Tullamore D.E.W. are enriched with deeper, toasted oak aroma and a hint of sherry nuttiness. Palate: The higher strength tingles on the tongue leaving a spicy pot still flavour. Addition of a little water releases layers of caramel sweetness, delicate floral notes and oak tannins. Tullamore D.E.W Phoenix Regular Price €77.99 Best Irish Single Grain Glendalough Triple Barrel It was a close call as a lot of the judges were very impressed on the quality of this category, but a new release from Glendalough won the title for Best Irish Single Grain. Our tasters felt that the Glendalough had more depth and character than your average grain whiskey! Gold Medals went to: Method & Madness Single Grain & Glendalough Double Barrel Producer's tasting notes: Colour: Amber. Nose: Wine influence jumps right up front with a raisiny sweetness followed by notes of young malt, vanilla, toffee, pear heavy fruit and a light earthy bit of sawdust and a light floral note. Palate: Similar with the nose the raisiny winy sweetness jumps out first followed by a sweet graininess, apricots, vanilla, fruit, young malt and again that light earthy bit of sawdust. Glendalough Triple Barrel Coming Soon! Other Winners Include: Best Irish Vodka: Dingle Vodka Gold Medals went to: Straw Boys Vodka & Woulfe's Irish Vodka Best Irish Gin: Dingle Gin Gold Medals went to: Brennan's Old House Irish Gin & Thin Gin Best Irish Liqueur: Merrys Salted Caramel Gold Medals went to: Merrys Toffee Buttermint & Merrys Pumpkin Spice Best Irish Poitin: Ban Poitin Gold Medals went to: Straw Boys Poitin & Mad March Hare Poitin Best Irish Barrel Aged Beer: Dot Brew Cab Sauv Session Gold Medals went to: Boyne Brewhouse Imperial Stout & Dot Brew Cab Sauv Grain Rye Best Irish Whiskey Bar Leinster: The Dylan Whisky Bar, Kilkenny Gold Medal went to: Bowe's, Dublin Best Irish Whiskey Bar Munster: The Folkhouse, Kinsale Gold Medal went to: Dick Mack's, Dingle Best Irish Whiskey Bar Connacht: Garavan's, Galway Gold Medal went to: Sonny Molloys, Galway  Best Irish Whiskey Bar Ulster: The Duke of York, Belfast Gold Medal went to: McCauls, Cavan Best Irish Whiskey Bar International: Seamus O'Dowdens Irish Pub & Shebeen, Vermont Gold Medal went to: The Dead Rabbit, New York Best Irish Whiskey Bar: Garavan's, Galway