The Connacht Batch 1 Whiskey and News from Killowen Distillery

The Connacht Batch 1 Whiskey and News from Killowen Distillery

Connacht Batch 1 Single Malt Whiskey 47% ABV

The Ballina based Connacht Distillery are proud of their Batch 1 as it is the first whiskey to come off their own copper pot stills. “..it has been patiently matured for four years, when our distillers judged it to be ready for appreciation by whiskey lovers.This small batch, double distilled single malt is made from 100% malted irish barley, aged in ex-bourbon casks and finished in Jerez casks.”

Colour is a light gold and the legs last longer than you’d expect from 47% ABV. There is a fleeting hint of the higher alcohol in the aromas, especially if you get too close! Stay a bit further back, and you get notes of resin and honey and a slight touch of almond. The palate is warming, full-bodied. It is spicy, sweet and fruity right through the finish. Add in a wee drop of water and you lose nothing of the character while you gained a touch more smoothness. 

The label tells us this has been crafted with fine Irish barley (from Hook Head), has been matured in  Kentucky Bourbon barrels and finished in Oloroso Sherry barrels.

I’ve been putting this to the test over the past month or two, starting with a visit to the distillery where I bought a bottle. I liked that first time and have been just as satisfied after each raid on the bottle. Consistently happy with the result. Might be slightly biased as my mother grew up in Mayo but it is being added to my list of favourites for 2022.

* Just read, after our July visit to the Moy-side distillery, that Connacht Whiskey has been put up for sale with a price tag of more than €20 million.

List of favourites for 2022

Connacht Batch 1 Single Malt Whiskey 47% ABV

Powers '3 Swallow' Release 40% ABV

Two Stacks Irish Whiskey Dram in a Can 86 proof or 43% ABV, 100ml can

Fercullen 14 year old Single Malt 46% ABV

Killowen Signature Rum & Raisin 6-Year Old Single Malt Whiskey 55% abv, 50ml bottle. Batch #4.

Clonakilty Port Cask Finish 43.6%

Below is a recent news release from Killowen:

Killowen Dark Rum Cask Aged / Solera Method Small Batch 3

Continuing on with Killowen’s Dark Rum Solera releases, and after considerable requests from spirit fans and quality bars, we can now announce batch 3 is being released tomorrow Wed 31st August at 5pm through all our normal retail partners, Irish Malts, KWM Wines and all interested bars and Off licences.

This rum is fully born & bred onsite, fermented from 50% blackstrap molasses and 50% Sugar, with funky 2-4 week open top fermentations. The wash is distilled by Killowen's flame-fed copper pot stills and worm-tubs, the first still uses a copper thumper keg which acts as another half distillation, hence the bottle stating, 2.5 times distilled.  Solera method cask ageing was chosen for this dark rum using a range of casks. The distillate was first laid down in a series of 6 ex-bourbon 50-liter firkins, then a PX Sherry Cask, a peated whiskey cask and finally in heavily charred Cabernet Sauvignon casks.    Like all Killowen spirits, this distillate is a cut above all other quality rums. The focus on pot still distillation and cask aging is evident in a viscous, well-balanced, spicy, heavy, and molasses-led flavor that acknowledges its raw ingredients and cask aging method.    Ireland's first dark rum has just set the standard.

Note: For every bottle sold, Killowen Distillery will donate £1 to The Joint Council for The Welfare of Immigrants' Windrush Justice Fund; paying respect to those who created one of the world's greatest spirits. Recognising Afro-Caribbean people within the Rum industry and acknowledging the dark legacy of slavery that bore its creation.

Tasting Notes: Nose: home baking with vanilla pod kneaded into a fresh almond paste with a healthy drop of treacle and flaked coconut. Followed by a more professional gingerbread baking at with a generous helping of cinnamon.      Palate: A breakfast of honey & treacle on thick buttery toast, while wearing a pair of brand-new, real leather boots. Followed by a trip to the petrol station shop for some ice cream flavoured penny sweets.     Finish: Demerara sugar melted over the same gingerbread we noticed on the nose, creating a dry/sweet balance that leaves you waiting for the next drop.

Release Date 400 Bottles  on Wednesday 31st August 2022 @ 5pm GMT RRP: £54.95

A Quart of Ale± #123. On the craft journey with Third Barrel, Rascals, Wide Street and Larkins

 A Quart of Ale± #123

On the craft journey with Third Barrel,  Rascals, Wide Street and Larkins 

Third Barrel Day Drinking Part Deux Citra Strata Session IPA, 4% ABV, 400ml can Bradleys

Our Citra Strata Session IPA is the second in Third Barrel’s series of summer slammers. This one is double dry hopped with Citra and Strata. The first was  called Day Drinkin and was a one hop (Simcoe) beer. That drew a great response and so they were inspired to go again. And here we are.

The current slammer is a hazy pale orange one with a soft white head. Aromas are quite citrus-y. But it is with the impact on the palate that it makes the big impression here. The citrus led fruit and the lip-smacking finish, all in a dank envelope, make this one to note.

We summed up the first Day: Day Drinkin, at the 4% abv, would certainly make for a good session, night or day. As they say themselves: “be sure to pick up a few for your next bbq, camping trip or even just sitting on your own in the kids paddling pool.” 

It seems the opportunities for outdoor recreation are fast fading but there’s nothing to say you can’t enjoy one or more of Part Deux inside, or maybe under an awning, even a tent. Made for a session and well made.

"Initially formed in 2016 as a collaboration between two gypsy brands who wanted their own space, Third Barrel has now grown to be one of the most respected brands in Irish craft beer. Brewing everything from the most wholesome Pils to Triple IPAs and everything in-between.  

Our one and only passion in life is making savage beer and we love sharing that passion with you.”

Rascals X Yeastie Boys Krush Groove IPA 7.0%, 440ml can Yards & Crafts

“The finest NZ hops fused into a tropical & citrus flavour bomb…it’s all peace, love and juice!” 

That is how Rascals introduce this collaboration with Yeastie Boys. Falls flat though; this flavour bomb lacks a detonator.

Let us have a look. And a taste. Orange is the colour, hazy for sure. Nice white head but doesn’t hang about. Aromas are rather modest, soft notes of citrus and also tropical. 

They have deployed a quartet of New Zealand hops here: Galaxy, Nelson, Betty and the lesser known Riwaka and expected flavours include citrus and tropical. Clearly, a lot of work from the collaborators to get here. Was it worth it? Not for me. 

What I did enjoy from Rascals recently was a pint of their superb 4.4% stout on draught at the Celtic Whiskey bar in Killarney. Big thumbs up for that one!

Geek Bits

Malt: Low Colour Marris Otter Malt, Vienna Malt, Torrified Wheat, Naked Oat Malt

Hops: Nelson Sauvin, Galaxy, Betty, Riwaka

Yeast: LAX

ABV: 7%

Larkin’s Tiny Sesh IPA 4.0%, 440ml can Yards & Crafts

This little Sesh, with a punky gorilla on the front label, could well be described in my shorthand as troppy, meaning hoppy with tropical aromas and flavours. And it’s true enough as regards the aromas, pretty big indeed. And it is quite juicy and with much the same fruits on the palate. 

So no bother in agreeing with Larkin’s Insta summation: “Our new improved session IPA with bigger aroma and body.” Well balanced beer, easy to drink and easy to enjoy.

The label claims it’s an East Coast style and, that is confirmed by tasty tropical notes, less bitterness and the hazy appearance (not so hazy that you can’t see the fountains of bubbles rise to the top). 

Ingredients are listed as Barley, Wheat, Oats, Hops, Water and Yeast. Tiny is part of the new Larkin’s core range and is available in single cans and in “a great value” 440ml 4 pack. One of those beers that might well make the jump to draught.

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Wide Street Sound by Design Pale Ale 4.4%, 440ml can Yards & Crafts

Wide Street’s Belgian style Pale Ale has a light, almost lemony colour with a soft white head that persists a while over the haze. Aromas and flavours are tropical and hoppy and there is the slight clove-ish hint on the nose and on the clean and refreshing palate, the aromas and flavours coming, Wide Street say, from the freshest American hops (El Dorado and Idaho 7 in this case). 

An interesting, very dry and lip-smacking beer from the Longford brewery.

Ingredients: Malted Barley, wheat, oats, water, hops and  yeast.

Unfiltered can-conditioned and contains yeast sediment.

Best paired with your favourite music, they hint!

Taste of the Week. Sage Condiments

Taste of the Week

Sage Condiments

Struck it lucky when I visited the Sage Stall on Midleton's busy street during the final day of the recent food festival FEAST. I ordered the Ballinrostig Burger (with Ballin halloumi, cauliflower pickle and beetroot relish). What a marvellous flavoursome combination! And I was immediately hooked by the condiments!

So when Virginie, who was looking after the stall, suggested I consider some of the condiments by Chef Kevin Aherne, including the impressive cauliflower and beetroot above, she was pushing an open door. There were quite a few on offer and I came away with three: Spinach and Artichoke Dip, Cucumber Pickle with Ginger, and the Cauliflower Pickles.

We have been trying them out in burgers, in sandwiches, even in toasty sandwiches and they all work a treat, giving a super lift to everything. A worthy Taste of the Week here! Must check out the rest of the selection, now widely available including in Sage of course.

Tour de Gastronomie. Greene's Kitchen Skilfully Manage The Bounties Of The Seasons .

Tour de Gastronomie

 

Greenes Kitchen Skilfully Manage The Bounties Of The Seasons

It’s early on a September Friday evening and the courtyard between Greenes Restaurant and her now grown-up sister Cask is abuzz with diners. We make our way through to the waterfall and turn right into the restaurant and there’s a warm welcome from sommelier Frank* who combine(s)d his wine duties with restaurant manager. 

We were in early, early enough for their excellent value Early Bird (5-6pm). Other choices also available, including Prix Fixe, A La Carte and Tasting Menu. After a fair bit of “reading” and double checking, we settle on the Prix Fixe (55 euro a head) and we will not be at all disappointed. Au contraire!

The excellence here begins in the fields, the seas and the forests, with farmers, growers, foragers and fishermen, in Cork and in the region generally. It is meticulously maintained and cooked and presented by the team in Greene’s kitchen. And it is served with accuracy and smiles by the front of house team. 

We’ve made our choices and our wines have been brought to the table. A glass of Grüner Veltliner (Steiniger, Kamptal, Austria), light, fruity and with crisp acidity, for her; a glass of Lingenfelder Fox Label (Pfalz, Germany), deliciously juicy with ripe fruits by the German family for me. Both glasses are 175ml by the way, as large as you’ll get anywhere in Ireland.

Then there’s a surprise unlisted set of snacks, salmon sushi style, a creamy apple-topped soup and a pork belly croquette. Super bites and signs of the goodness to come. Delicious breads on the table also.

I started with a colourful and wonderful plate of Glenmar Salmon Gravlax, Toasted Almond Milk, Parsley, Pickled Red Onion, Crispy Capers. The salmon and the toothsome red onion were the main duo and the milky sauce helped it all on its delightful way.

My second choice (from five) would have been the Heirloom Tomato, with Basil Yogurt, Grapefruit, Vanilla, Sunflower Seeds, Tomato Water and CL loved it. There was a bit of sharing going on, there always is. I enjoyed my bits no end, as did she. Next time, we’ll have to swap courses!

Then it was on to Market Chicken (from Twomey’s of Macroom) and, as always here, the breast meat was soft, tender, succulent, moreish! Especially with the Coconut and Lemon Grass, Sweet potato, Bok Choi, Crispy Chickpeas.

 

Again, we had five choices and my pick was a favourite, the Skeaghanore Duck Breast (medium rare), with Carrot, Braised Endives, and Jus and more. Tasty and toothsome, this consistently satisfying dish is a must if you like duck. By the way, all main courses come with a side of vegetables and potatoes to share. Needless to say, these were spot-on.

Desserts can often be a letdown in restaurants. Quite often the lemon posset is no great shakes. But it is a different story, different class, here and the Lemon Posset and Raspberries, Oatmeal Lace Biscuit, Raspberry Sorbet is highly recommended by CL. And I can honestly give a major thumbs up to my Dark Chocolate and Hazelnuts Torte, Praline Caramel, Barley Ice Cream. 

* Suppliers, just to give you an idea of the provenance here, include: Waterfall Farm, Ballyhoura Mountain Mushrooms, Scup Gelato, Glenmar Shellfish, Ballycotton Seafood, Skeaghanore Duck, McCarthys of Kanturk, Michael Twomey (Macroom), Ardsallagh Goats, and Bushby Strawberries. Just a few names, list changes by the season.

* Frank Schiltcamp, who told me last week, publicly announced on Twitter on Sunday last that he was leaving: 

After 7 amazing years, today was my last day in

@Greenescork

It's been an absolute pleasure working with such talented people throughout the years but now it's time for a little sabbatical. Thank you guys, you've been nothing short of legendary!

Best of luck Frank and enjoy!!! And best wishes also to Head Chef Veronica and to new manager Noel.

Offbeat Donuts opened new bakery in Cork city this morning.

press release

 Offbeat Donuts opened new bakery

 in Cork city  this morning.

LEADING BAKERY ‘OFFBEAT DONUTS’ OPENS FIRST CORK STORE 

Brian O'Casey (founder)

OffBeat to create 10 jobs in Cork as it opens its ninth bakery in Ireland with €500,000 investment and it celebrates with a special Cork donut

One of the country’s leading bakeries has opened its first outlet outside of Dublin. OffBeat Donuts, which already has eight locations in the capital, has launched its state of the art bakery in Cork city. This marks a significant expansion for the company, which opened its first bakery at Pearse Station, Westland Row in May 2016. 

To celebrate OffBeat is introducing its first ever county donut - the Cork Creamy Red which is a rich red velvet flavoured donut filled with a cream cheese frosting and finished with red and white icing. This limited edition donut is now available from the OffBeat bakery which is now open on French Church Street. 

The new bakery is creating 10 jobs in Cork which brings the number of people employed by OffBeat in Ireland to 100. OffBeat is investing €500,000 in the opening of its Cork location. 

In addition to its large selection of hand-crafted donuts, OffBeat serves loaded ice-cream cones, ethically sourced coffee, cookies and freshly made milkshakes at its new Cork store. There is seating also upstairs at the premises. 

Since it opened its doors in 2016 OffBeat has grown to become one of the largest fresh donut bakeries in Ireland. It has proven to be a huge success story for its owners, husband and wife duo Brian and Sandra O’Casey. In 2021, Irish food investment company BiaVest, took a significant investment in the Offbeat Donuts business. 

Offbeat has plans to expand to additional locations in Ireland as well as further afield. Its international targets include the Middle East, the UK, the USA and Asia. 

All of OffBeat’s donuts are freshly made from scratch on-site every day, with customers able to observe the entire baking process while in store. Any donuts that are not sold at the end of the day will be donated to homeless shelters and charities in Cork. OffBeat also offers corporate deliveries and special occasion and customised deliveries and will also be offering home and work deliveries in Cork. 

Brian O’Casey, who is originally from Cork, said: “We are very excited to be expanding to Cork and bringing the magic of OffBeat donut making to the city. We have secured a fantastic location in Cork City and we are thrilled to be launching our first store outside of Dublin. Offbeat Donut’s aim remains the same and that is to revive the traditional bakery concept and simply to make donuts magic in every corner of the world.”

Amongst the most popular flavours for OffBeat Donut’s existing stores include; 

Apple Crumble;

Happy Hippo;

Raspberry Rhapsody;

Caramel Crunch;

And the ever popular Unicorn.

The bakery has the perfect accompaniment to your donut too - coffee. The OffBeat Donut Co. Espresso is a single origin blend that is hand roasted in Ireland. Believers in a great cup of coffee, you can get that extra boost of magic in the morning, or the evening. 

If that’s not enough, alongside their ethically sourced coffee and handcrafted donuts, there is a selection of perfectly loaded ice-cream cones and freshly made milkshakes to choose from too.

Brian O’Casey added, “What will be interesting is to see whether the donut consumers in Cork have different tastes to those in Dublin. We will be watching sales closely, and working on bespoke products if particular trends emerge that are exclusive to Leesiders.”

Offbeat Donuts is open from 8.30am to 7.30pm daily. To celebrate the arrival of the Cork store, the first 300 customers will receive a free glazed donut today (Monday).  Ultimately, there are all types of donuts for everyone to indulge in, and there is a seating area upstairs in the store to enjoy them. 

May I Introduce Two Handsome Italians: Gavi and Chianti

 May I Introduce Two Handsome Italians:

 Gavi and Chianti

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Cinzia Bergaglio La Fornace Gavi (DOCG) 2020, 13%, 

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

This is a 100% Cortese  from the Tassarolo vineyard in Gavi. Colour is a light straw yellow with green tints. Delicate, fresh and fragrant neatly sums up the nose, typical of the grape, floral, and with notes of lemon and apple. It is well balanced between savoury and acidity on the palate. Peach and apricot figure, along with almond notes, in the pleasant finish with a dry finalé.

Le Caveau tell us that, for years, the Bergaglio family has been producing grapes which they sold in bulk, until 2002, when Cinzia decided to bottle her production. “Cinzia's vision is to farm following organic principles, the farm uses products with a low environmental impact, the vineyards are fertilised with green manure: among the rows, Cinzia grows a mix of herbs and various vegetables.”

The Cortese grape that yields this light-bodied white wine is grown in Piedmont and virtually nowhere else. It is known also as Cortese de Gavi or just plain Gavi. I’ve had some lack-lustre Gavi over the vintages but happy to put this on my Highly Recommended list. Piedmont is best known for its reds including Nebbiolo, Barbera and Dolcetto.

Geeks Bits

Vineyard: Tassarolo

ABV: 13%

Serving Temperature: 10-12 degrees

Pairing: appetisers, cocktails, seafood (especially with basil and lemon), soups, fresh cheese.

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Innocenti Chianti Colli Senesi (DOCG) 2016, 13.5%

€18.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Ruby is the colour of this blend of Sangiovese (mostly) and Canaiolo Toscano, a DOCG wine from Chianti deli Colli Senesi. Plum leads the way in the aromatics. On the palate, there’s quite a wash of spice with cherry now heading the fruit flavours. It is slightly tannic with excellent acidity all the way to a fresh finish. Highly Recommended.

It is a versatile food wine and should go well with roast chicken. Le Caveau have a list from Tuscany: Try this with ribollita, a bread-thickened bean and black cabbage soup or pot roast pigeon cooked with sage and spiced luganega sausage with stir-fried fennel or braised celery.

The estate lies between Montepulciano and Montefollonico. The cellar buildings, dating back to end of the 13th century, are in the small, well-preserved medieval town of Montefollonico.

It is a family affair. The owner Vittorio Innocenti gave up teaching philosophy many years ago to dedicate all his time to the estate and the cellars and is helped by his wife Maria Rosa, theatre historian, his son Tommaso, who is currently finishing a course of study enabling him to take over the management of the estate, and his brother Mario, responsible for the care of the vineyards.

Chianti Colli Senesi is an area that overlaps some of Tuscany's most famous wine names – Montalcino, Montepulciano and San Gimignano – with the Chianti Colli Senesi title used to cover Sangiovese-based wines from the less prestigious vineyards of the area. (Ref: Wine-Searcher)

Marina Walks and Cork to Passage West Greenway

Marina Walks and Cork

to Passage West Greenway

Spent about an hour walking around the Marina Park and then the Marina riverside walk along with a stretch of the Cork to Passage West Greenway. Such variety. Very enjoyable. Very frustrating too that there is nothing north of the river, aside from the barely maintained Glen River Park. 

No too much to see yet in the newly opened Marina Park except for the old "park" now known as Pairc Uí Chaoimh. And this new red structure (below),

Swan and cygnets in Atlantic Pond.

The long defunct Blackrock Railway Station on
the Cork to Passage West Greenway and, below,
other pics from the Greenway.

Map and details of the Cork to Passage West Greenway
You may enlarge it further.

Montenotte, from the Marina Walk.

Tivoli Docks from the Marina Walk

More pics of Pairc Uí Chaoimh.