The Liberator Continues Making Strides at Lakeview. Three Whiskeys To Look Out For. Two Now, One In March.

The Liberator Continues Making Strides at Lakeview.

Three Whiskeys To Look Out For. Two Now, One In March.

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The Liberator Storehouse Special Port ’n’ Peat Batch 2, 46%

Founder of Wayward Irish Spirits Maurice O’Connell, buoyed by the success of Batch 1, introduces this special: “Our Storehouse Specials are small runs of interesting Whiskeys from our Bonded Storehouse – we like to keep the Whiskey community in touch with our progress and also use it to test release potential new products. After the fantastic reaction to the Port ’n’ Peat at Belfast Whiskey Week we released 200 bottles of Batch 1 which sold out very quickly, so we’re doing a further small test release before deciding whether to add it to our core range.”

The colour is natural, amber and also a streak or two of red. Aromas are smooth, fruit (banana) and a hint of peat. And that peat is also gently, but importantly, evident on the creamy and fruity palate and also in the long dry finish. A whiskey for your short list!

Maurice explains “We’ve been playing with the wonderful effect a small element of Peated Malt has on our Port finished Whiskey. Too much or too little risks one overpowering the other but we found that around 5% Peated Malt was the sweet spot where the Peat highlights the Port, making a very moreish and approachable Whiskey”. They took their time in Killarney and came out with a very delicious result indeed.

I’m not the biggest peat lover myself so this is an unexpected bonus (a few drops of water, very few, makes it even better) for me and I’m glad Maurice and team took time over this!  Attention to detail is key here as you can read below.

The details: “This is a premium blended Whiskey with a high (45%) Malt content. The unpeated Malt was finished in really fresh Tawny and Ruby Port Casks and half of the Grain component was finished in fresh Ruby Port casks, all for 9-12 months. The Whiskeys in this blend were sourced from Cooley and Great Northern. As with all our Whiskeys, we cut it gently cut over many weeks to avoid stressing it, borrowing from Cognac tradition. The colour is natural, it’s not chill filtered or otherwise messed with. As everything other than distillation - from maturation to finishing, blending and bottling - can be done on site, we can take the time to do things properly”. 

* 400 numbered half (350ml) bottles (200 for the Irish market). Bottled at 46% ABV, RSP €35. Available now from Irish Malts, Celtic Whiskey, James Fox, Tiny Tipples and Carryout Killarney.

Wayward Spirts The Liberator Malt in Tawny Port Finish

 – Batch 3, 46% abv

An intense warm gold colour, with hints of red, announces this Liberator Malt with its tawny port finish. The fruity aromas hint at something warm and rich, and smooth, to come. And even if the intro to the palate is just a tad sharper than expected, you won’t be disappointed. Beautiful fruit notes (fig prominent) here “from the really fresh Port barrels” on the way to a lingering and satisfying finish, warm and moreish.

Maurice O’Connell, the man behind Wayward, says this is Ireland’s first vatted Malt in decades and led the wave of Tawny Port finishes, showing the innovation that Whiskey Bonders like Wayward Irish Spirits can bring to the category. Maurice has already received a boost with the news that this malt made it to the finals of Blas na hÉireann Food Awards 2021.

Similar to Batch 2, the components are 2006 Cooley Single Malt (increased to 25% in this Batch) and 2015/2016 Great Northern Single Malt. One thousand numbered bottles (450 for the Irish market) at 46% ABV with a RSP of €65. Available at specialist Whiskey shops: Celtic, James Fox, Irish Malts, Tiny Tipples, Carryout Killarney and in Supervalu’s throughout Kerry. 

Lakeview Single Estate “Hilly Field” Whiskey 46% 

Wayward Irish Spirits is getting closer to the release of the first Lakeview Single Estate Whiskey from their 2018 Hilly Field barley harvest. This was small-batch malted in Naas and then distilled (by Great Northern Distillery) into Pot Still spirit to their 50/50 mash bill and specification in March 2019. Initially in Bourbon casks for 3 months before transferring into NEOC casks (First Growth chateau Bordeaux casks, hand shaved and re-toasted).

“This is our first Whiskey from barley grown on the Lakeview Estate and matured here. The Hilly Field, where the Whiskey was born, is adjacent to our Bonded Storehouse ‘The House of Contentment’ and I think people value that provenance and authenticity. There are many views on the effect of Terroir on the barley used to make Whiskey but there’s no doubt that the Estate’s constantly changing microclimate exerts a definite influence on maturation here.”

Micro-climate? The lake and mountain setting gives the estate a special microclimate: the famously changeable weather provides lots of variation in barometric pressure, even on an hourly basis - that contributes to cask maturation which depends on these changes. Sometimes, you can feel the pressure if you put a hand on top of a cask. Perhaps the angels are impatient for their share.

A small release of 800 bottles is planned to mark its ‘coming of age’ in March 2022. Pre-orders are being taken now based on a price of €95 for a 700ml bottle at 46% ABV. A small number of quarter casks (55-60L) with the same 2019 spirit are available at €5,000 +vat including 3 years further storage and bottling, representing around €50/bottle before vat and duty.

Got to try out “a work in progress” sample recently. There’s a decent bit of colour here at this stage and aroma intensity is also building. Very promising on the palate too and Maurice says that, “even at 2.5 years, .. it is impressing tasters with a maturity beyond its years and it’s already very drinkable”. Young for sure but also full of potential with the balance between the wood and the distillate emerging.

Blarney Castle Gardens October 5th, 2021

 Blarney Castle Gardens October 5th, 2021

A few, not too many, of Autumn

Bamboo Archway

Red Admiral

In the carnivorous garden (also below)

Herbaceous border

In the Poison Garden (also below)

Circle of tall trees, all seemingly from the same roots

A Quart of Ale± #71. Craft session in the south-west with Killarney, Clonakilty and 9 White Deer

A Quart of Ale± #71

On craft journey to the south-west with Killarney, Clonakilty and 9 White Deer

Killarney Full Circle IPA, 5%, 500 bottle O’Donovan’s

Colour is close to amber. All American hops are used here and the aromas make that clear from the moment you flip the cap. The soft head collapses soon enough onto the slight hazy body. The hops are not identified on the label but the ensemble brings quite a current of deep flavour with dry bitterness (IBU is 42) clearly displayed at the finalé. Easy to see why it is now part of their core range. No pairings seen but I found it very compatible with a mature cheddar (Kilmeaden, I think!),

Full Circle? Emigration has forever been at the heart of Irish history.  From the mid 1800’s onwards, generations left these shores destined for the land of opportunity.  Over a century on, life’s journey has come full circle and their progeny are returning home.  This is a story held by our Head Brewer Mike, who with his wife and daughter, have brought back to Kerry this USA branch of their family tree.

The big news though is their new facility (brewery and distillery) out in Fossa is looking more impressive every day. “The team are working hard and know we are one step closer every day. As Tim O’D, one of our founders, would say we haven’t been drinking a lot of beer, just a lot of coffee!' Make sure to stay tuned on our journey by watching our Distilling the Dream Vlogs on our YouTube channel!"

The new building includes salvaged red brick imported directly from the Windy City of Chicago. If they could talk, no doubt an Irish accent could be heard in the original laying. They now take pride of place in the main stairwell of the new visitor centre.

Clonakilty Inchydoney Blond, 4.5%, 500 bottle O’Donovan’s

An inviting cornfield gold is the colour of this Witbier from Clonakilty Brewing Company. It starts with a big soft white head. And no shortage of carbonation. A gentle citrus in the aromas and also on the palate. Perhaps the most striking thing on initial contact is the refreshment factor which is high, right through to the lip-licking finish. Good mouthfeel too.

The brewery recommends it as an excellent accompaniment to fish dishes, Summer salads and light cheeses. And I can confirm that it went very well a few months back with my superb John Dory dish in the Liss Ard Estate (not a million miles from Clon).

The label recommends pouring this light and crisp Belgian Wit slowly for a smooth creamy head. Contains yeast sediment. Enjoy chilled. Ingredients do, of course, include wheat (no mention of orange peel or coriander though).

They say: “We are passionate about making beer with no compromise, brewing small batches with big personality. Using locally sourced grains, the best hops and water from our own well, our beers are handcrafted with care in our brewhouse in Clonakilty by head brewer ‘Thirsty’ Frank Fredriksen and his team.”

Inchydoney Island is steeped in history. From the Battle of Clonakilty in 1642, when fleeing Irish forces drowned while trying to find refuge on the island. No longer an island but joined to the mainland by causeways, Inchydoney’s golden beaches are a haven for surfers and inspired our crisp blonde refreshing beer for long Summer days and BBQ’s

9 White Deer Black Lightning Black IPA 6.5%, 500 bottle Bradleys

Black as the middle of a vat of Follain blackberry jam, with a head coloured like a cappuccino. There’s a roasty toasty edge to the aromatics. And that edge continues onwards to wake up any sleepy taste buds. Now the fully engaged palate can appreciate the posse of hops here. Brewer Gordon: “This Black IPA is triple hopped with huge hop volumes of all the American hops expected of the style.” 

So hops galore as the malt plays a background role. The IBU is a high 52. But for all that, there is quite a balance and the brewery gives credit for that to the fact that they adjusted the water profile “to make the hops seem more rounded rather than sharp and harsh which can easily happen when using so much hops”.

Does the name tell us something? “Black Lightning is hopped from the mash to the fermentor. We use Willamette, Chinook, Cascade, Summit and Centennial hops in very large volumes, about 100% more than a regular beer, but we don’t make it too bitter. It is an intensely hoppy and powerful beer. Like the legendary motorbike Vincent Black Lightning 1952, this beer needs to be handled with care.”

The brewery 9 White Deer is nestled in the heart of West Cork making the highest quality Irish beers. “We have a range of uniquely crafted beers; our renowned pale ale, a beautiful Irish red ale, an award winning black IPA, the best stout you’ve ever tasted, our balanced IPA and seasonals such as our Pilsner Ól-e. Everything we do is 100% gluten free.”

A cracking beer, well balanced, like the Euro football game that has just finished: Leicester 2 Napoli 2. Should have taken it to Kinsale for a head to head!

9 White Deer Stag IPA, 5%, 500 bottle O’Donovan’s

Amber is the colour of this gluten free IPA (the first GF produced in the country) from West Cork. There’s a frothy white head that sinks slowly when the beer is poured from the bottle. Aromas (citrus and floral notes) hint of malt and hops. 

It is an immediate and big presence on the palate, full of flavour, some from the late hop usage in the boil, but there’s no long lasting bitterness here, just a well balanced easy drinking IPA with engaging flavour and aroma and a lip smacking refreshment factor.

“Vast quantities of hops” no doubt but the malt holds its end up well too in this excellent beer.

Hitting the jackpot with lesser known reds from Dordogne and Rioja

 Hitting the jackpot with lesser known reds from Dordogne and Rioja

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Maison des vins in Bergerac

Cuvée Des Conti Bergerac Rouge (AC) 2019, 13%,

€19.45  64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

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This is a bright and fruity organic glossy-red blend from the Bergerac area, immediately to the east of Bordeaux;  the Dordogne River flows through both areas. The producers list the grapes in the mix as Merlot, Malbec and Cabernet Franc.

Colour is a dark red. Aromas are pleasant and inviting. Red fruits including cherry, a touch of spice. The palate is full of fruit, plum and blackberry, plus a subtle spice. And there’s also a lively acidity and so it is perfectly balanced. The mouthfeel is velvety, the tannins soft. As you might expect the finish lingers long. Very Highly Recommended.

Le Caveau: This new cuvée replaces the Bergerac Classique. The grapes come from Tour des Gendres, organic certified own vineyards. As with all of Luc's wine, this cuvée has been delicately put together, one can sense the perfectly ripe and healthy fruit, gentle and soft extraction resulting in a pure and perfectly balanced wine.

Hautefort, one of many
impressive chateaus here

I have visited the Bergerac region on a few occasions and love the wines (both red and white) from here. Quality is regularly on a par with neighbours Bordeaux. But historically, the city of Bordeaux controlled the head of the river and the port and Bergerac struggled to find outlets. One of the few benefits, at least for the foreign consumer, is that wines from the Bergerac region are mostly easier on the pocket. You may have to search a bit harder (Le Caveau have a few) but it will be worthwhile.

One of my visits was back in 2010 and I was looking for statements supporting Bergerac . Easy enough to find though as these two well-known wine writers were onside.

Hugh Johnson: Bergerac is a good value Bordeaux lookalike.

Robert Joseph: The second class status of Bergerac today owes more to the efforts of Bordeaux merchants to discriminate against it than to the quality of its wines.

Viña Albergada Albizu Tempranillo 2019 

€11.95, 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

In Rioja

A dark vibrant ruby is the colour of this LDR. LDR? It means light dry red. If you like Gamay you’ll love this. Not an exact replica of a Beaujolais of course - that was hardly ever the objective - but in terms of lightness, juiciness and structure, they could well be closely related. And I’d have to agree with importers Le Caveau that this juicy fruity Tempranillo “is a real find”.

And yes, that Tempranillo fruit is grown within the Rioja Alavesa appellation in the heart of Rioja but you don’t see any mention of the Spanish wine region on the label. Producers are Viña Albergada and they obviously go their own merry way. And that’s good for us as the quality its incredible. Not to mention the value! Amazingly light compared to traditional Rioja, this is Very Highly Recommended.

Like many LDR wines, this can be chilled a little. You’ll enjoy fairly intense aromas of plum along with red and darker berries. And that palate, amazingly sophisticated for a joven (young wine), is full of ripe fruit (plum, cherry, berry) with terrific acidity. All crowned by a refreshing and dry finish. This well balanced Albizu is delicious on its own, and very versatile with barbecued meats and tapas style food.

 

And they’re off…new MTU programme will help address the shortage of Home Economics teachers

And they’re off…First cohort of BA (Hons) in Home Economics & Business students at MTU

New programme will help address the shortage of Home Economics teachers

        Julie Connolly, Aoife Goulding, Lucy Lehane and Rachel Fenlon

    There are smiles all around the Tourism and Hospitality Department at
the Bishopstown campus of Munster Technological University (MTU) as
students received a warm welcome back onto campus, and there was an
extra group to welcome to MTU this year- the first cohort of BA (Hons)
in Home Economics & Business students. 32 happy and enthusiastic Home
Economics and Business Students commenced their first week of
lectures.

Sarah Carty, Aine Cremin and Marie Cantwell with lecturer Breda O’Mahony and Noel Murray,Head of Department of Tourism & Hospitality MTU.

    There has been a welcome to the addition to the offering of Home
Economics within the department and the ability to study the
disciplines of Home Economics and Business in the south of the
country. Marie Cantwell from Tullamore said that “the combination of
Home Economics and Business was of huge interest to me” while Anna
Walmsley from Mallow was delighted to be offered a place on the
programme: “I get to meet equal minded individuals with a passion for
Home Economics & Business.”



    Until now, Home Economics was only available at St. Angela’s College,
Sligo. This new offering in Cork has been hugely welcomed. Over the
course of three years, students will engage with a wide variety of
theoretical and practical based modules encompassing the
multidisciplinary nature of the discipline of Home-Economics and
Business. The programme is designed in line with the Teaching
Council’s curricular subject registration requirements. Upon
successful completion of the three-year, level 8 Honours degree,
students will have the option to enter the teaching profession through
a unique collaboration with University College Cork. This protected
pathway will enable students to study a Professional Masters in
Education (PME) over 2 years in University College Cork (UCC) allowing
students to teach both Home Economics and Business to post-primary level.


This unique offering is very appealing for students, with Kate Maddigan, from Shanagolden stating “If I decide to do the PME, I can
experience two different Universities. For Rachel Fenlon from
Goresbridge, Co. Kilkenny “Home Economics & Business at MTU gives
students another choice”, while Daniella Quinn from Ballincollig added
“If I achieve a H2.2 or above, it is reassuring to know that I get
automatic entry to the PME at UCC”.



    This programme will help address the shortage of Home Economics
teachers, whilst also making a positive contribution to building
deeper knowledge, understanding, and expertise, in other key
disciplinary areas for contemporary society including food education
and environmental sustainability, where healthy eating and
environmental responsibility pose considerable challenges for future
generations.

Hannah Hayes and Brid Collins

Taste of the Week. Valentia Island “Ór” Vermouth

Taste of the Week 

Valentia Island “Ór” Vermouth, 17%

Widely available in Kerry (including local SuperValus). Other stockists include in Cork at Bradleys and in Dublin at Celtic Whiskey. RRP €35.00. Updates on their Facebook here.

Yellow/gold is the colour of this, the first commercially available Irish Vermouth, produced by duo Ann and Orla on Valentia Island. The colour is appropriate as the flowers of the furze bush is one of the many local botanicals.

I haven’t seen the botanicals listed but stockists Celtic Whiskey say that “Wormwood, nutmeg, yarrow, and orris root are just some of the 21 different botanicals that are blended with carefully selected Spanish white wine…”

Aromas are somewhat zesty. If it came from the South of France, you’d be inclined to say scents of the garrigue. Well the local garrigue contains that furze and the dandelion that the two love! There’s a good hint of sweetness on the palate, full of flavour with a mild Campari like bitterness in the background. Good finish too with a little sweetness lingering on the lips.

That was the neat taste. Now…with tonic and ice..

Everything, both in the aromas and on the palate, is smoother, except perhaps for that Campari ghost in the background. Quite a pleasant drop though whether you’re sipping it on a sunny day on the lovely Kerry island (the Bray Head is one of my favourite walks anywhere) or even on a dull day in a warm room in a city suburb.

Tasted this first in Nash 19 where they added a slice of orange. Their usual serve is with tonic and that orange, and that is one of the producers’ suggestions as well. Vermouth is also a key part of the Negroni. This is my favourite cocktail - the ingredients are easy to remember! - one part vermouth, one part Campari and one part gin. While Valentia supplied the botanicals, the vermouth is based on a Verdejo wine from the Rueda region of Spain. 

Minke Vodka secures prestigious gold medal award for Clonakilty Distillery

Newest addition to Clonakilty Distillery spirits family secures prestigious gold medal award.

 

Minke Vodka trumps taste test for smooth and balanced flavour

 

 

Celebrations are in order for the team at Clonakilty Distillery as it was recently announced that their Minke Irish Vodka scooped the Gold Award in the Smooth category at The Spirits Business Vodka Masters 2021.

 

The vodka debut for the popular Cork distillery was launched just a number of months ago and was commended by judges for having a smooth taste, “with a nice creaminess and a good balance” and was also noted by the panel for being “soft with a touch of peppery spice notes.”

 

Clonakilty Distillery utilise their beautiful natural surroundings to create the perfect environment for a maritime distillery - prime land, pristine water and salt sea air.

 

The distillery boasts a reputation as one of Ireland’s best producers of award-winning whiskeys and gins, and the team have expressed their delight at receiving this most recent prestigious accolade, describing it as the “first of many” for the latest addition to their growing family of premium spirits.

 

Adam Collins, Marketing Manager at Clonakilty Distillery, said: “As the newest member to Clonakilty Distillery’s portfolio of award-winning spirits, we are absolutely delighted to see Minke Irish Vodka being recognised for its superb quality and signature smoothness.

 

He added: “We pride ourselves on being a producer of premium Irish spirits, and to be acknowledged in such a competitive category is very rewarding and is a credit to the entire team here at the distillery.”

 

Paul Corbett, Head Distiller and Blender at Clonakilty Distillery also revealed the secrets of success to creating Minke Vodka’s unique and award-winning taste.

 

He said: “We slow distil a whey-based spirit in our own pot still, through a 10-meter copper coil before it reaches our condenser.  This added reflux from the coil creates an incredibly pure and clean spirit, while the whey base alcohol delivers a rich and smooth velvety mouthfeel.”

 

“Unlike most Irish vodkas, which are distilled using a grain-based alcohol, Clonakilty Distillery’s Minke Vodka uses a whey-base spirit, derived from milk which is produced on the ninth-generation family farm located a short distance from the distillery itself,” he continued. 

 

“Using whey alcohol as the base spirit delivers a velvety mouthfeel which coats the palate,” Mr Corbett added.

 

Melita Kiely, editor of The Spirits Business magazine and chair of The Global Spirits Masters paid tribute to the standard of entrants in the vodka category for 2021.

 

She said: "The standard entered this year was exceptional. From nuanced, classic styles, to authentic, well-made flavoured expressions, the vodka category is proving it is packed with quality expressions, diversity of flavour and exceptional value for money."

 

To celebrate this prestigious award, Clonakilty Distillery’s Minke Vodka is currently available at a discounted rate of €26 in Supervalu stores nationwide until October 13^th (usual RRP €34).

 

It is currently also available to purchase in Supervalu stores as well as on their online shop https://clonakiltydistillery.digitickets.ie/products/252099?navItem=286274

 

To keep up to date with all things Clonakilty Distillery, check out Clonakilty Distillery on Twitter @clondistillery, on Facebook @clonakiltydistillery and on Instagram @clonakiltydistillery For more information visit https://clonakiltydistillery.ie/

press release

SAVOUR FOOD PROGRAMME DEVELOPS NEW E-TOOL FOR IRISH FOODSERVICE BUSINESSES TO TACKLE FOOD WASTE

SAVOUR FOOD PROGRAMME DEVELOPS NEW E-TOOL FOR IRISH FOODSERVICE BUSINESSES TO TACKLE FOOD WASTE


Undertaking to reduce food waste is on the menu for Irish foodservice businesses this year. As part of the Savour Food Programme, funded by the Department of Agriculture, Food and Marine, a new e-tool for foodservice businesses has been launched.

President of MTU Prof Maggie Cusack (left), Savour Food Programme Manager Keelin Tobin, MTU, and Charlie McConalogue TD, Minister for Agriculture, Food and the Marine at the launch.

Five facts about food waste in Ireland

It is estimated that every year the Irish food sector wastes 150,000 tonnes of food.

The main sources of food waste in the Irish foodservice sector are plate waste (38%), preparation waste (35%) and unserved food waste (27%).

A proportion of ‘unavoidable’ food waste comes from peelings and off-cuts. On average, this waste accounts for just 25% of food waste thrown away.

Food waste has been calculated to cost €2.73 - €3.50 per kilogram.

If food waste cannot be prevented, donating or distributing to people is the next best option. More information is available from the Food Safety Authority of Ireland.

(Information from the Less Food Waste More Profit publication from the Clean Technology Centre at Munster Technological University (MTU).


Savour Food is a food waste reduction programme for businesses and it aims to bring about sustained change in Irish businesses in terms of food waste prevention. Savour Food is now offering a free online facility where foodservice businesses can assess how much food waste might be costing and what they can do across the business to reduce it. The e-tool is free to use and can be found at savourfood.ie.



The Cost of Food Waste

The user can (a) identify the true cost of food waste generated by their business (b) obtain a food waste benchmark which can be compared against national standards for good practice and (c) identify the cost saving that could be achieved by reducing food waste to good practice standards.



Bins: The Basics

This section focuses on waste segregation, awareness and training, and waste management.

The Quick Fixes

This section outlines simple and low-cost food waste prevention actions that the user will apply and these will then be provided in a downloadable action plan for the kitchen team.

Advice from the kitchen

Find out what some of Ireland’s most respected industry professionals have to say about food waste, including: JB Dubois of Grow HQ, Victor Murphy of O’Mahony’s Watergrasshill, Michael Lennon of Westport Woods Hotel, Pat Ferriter of Ferrit & Lee Restaurant and Eunice Power of Eunice Power Catering.



Announcing the launch of the e-tool, Minister for Agriculture, Food and the Marine Charlie McConalogue, TD, said “Last Wednesday marked International Day of Awareness of Food Loss and Food Waste so it is an ideal time to announce the launch of the Savour Food E-Tool which can be used free of charge by all food service businesses to assist with food waste reduction. This ties in with the ambition of the Departments strategy “Food Vision 2030” which provides a path forward to half food waste in Ireland by 2030. The hospitality and food services sector is responsible for over 200,000 tonnes of food waste generated each year. Across the Irish food service sector approximately two-thirds of food waste is potentially avoidable. Total food waste equates to an annual cost well in excess of €300 million for the food service sector as a whole so this e-tool is a vital resource for any food business. I am delighted that my Department is in a position to continue to fund this worthwhile initiative”.


Savour Food Programme Manager, Keelin Tobin says “Chefs and staff in hospitality are so skilled. They are important stakeholders in the fight against food waste and that is why I am delighted that this online tool both showcases what is already being done in the sector, as well as providing a support for any foodservice business endeavouring to reduce food waste. It’s good for business and it’s good for our planet.”


The Savour Food programme provides a free service to food businesses that includes direct consultancy, food waste prevention training and advice on legal obligations in relation to food waste management. The Savour Food Programme is funded by the Department of Agriculture, Food and Marine. The programme is managed by the by the Clean Technology Centre, MTU Cork, and supported by stakeholders.

The Amazing Irish Dresser and Folklore Calendar

The Irish Dresser and Folklore Calendar

Following the success of last year’s publication, Michael Fortune from folklore.ie has produced a 2022 edition of

The Irish Dresser and Folklore Calendar featuring new dressers, stories and more folklore dates. This year’s calendar features forty six dressers from counties Tipperary, Carlow, Wexford, Waterford, Mayo, Galway, Clare, Wicklow, Cork and Limerick. It also contains a special pull-out feature on dressers from Co. Cork and abandoned dressers from around the country.

Speaking about the publication,  Rosa Meehan, Curator at the National Museum of Ireland - Country Life 

“Dressers, their makers and owners, the objects displayed are beautifully captured by Michael Fortune. Functional and beautiful, dressers are evocative and prompt memories.  Through image and interview Michael weaves andshares the story of the Irish dresser. Enjoy!”

The dressers that are recorded here are more than just dry pieces of folk furniture or relics of the past. Instead they are an evolving and ever-changing display reflecting the experiences, lives and values of their keepers, serving as shrines as well as practical pieces of furniture. It is clear that the dresser has secured its place in the Irish kitchen for many years to come and for many of us, they are at the heart of our homes.

Online Ordering

Due to incredible demand, the  2021 edition sold out three times, with three re-prints produced in the matter of weeks.This year, the publication has been produced early and orders can be made online at www.thedresserproject.ie.

More

You can find out more by visiting the project website, www.thedresserproject.ie or on facebook at facebook.com/folklore.ie

or facebook.com/theirishdresserproject

Support

The publication has been supported by the Arts Offices of Carlow County Council, Mayo County Council, Cork County Council,

Waterford City & County Council, Limerick City & County Council, Kilkenny County Council, Tipperary County Council, Wexford

County Council, the Folklore Department of University College Cork, the National Museum of Ireland - Country Life and folklore.ie.