Local Whiskey and Beers enjoyed during Mayo Prelude to Roscommon Stay

 Local Whiskey and Beers enjoyed during

Mayo Prelude to Roscommon Stay

The 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.”

We were in Ballina, where the distillery is located, to visit relations and booked a tour. The tour is pretty routine, takes you through the process as you walk around the working distillery. You learn the pot stills are Canadian, the barley comes from Hook Head (County Wexford) and it is malted in Athy.

The three Canadian made pot stills

Following the milling and mashing on site, the spent grain goes to some happy local cattle while the wort, goes to the fermentation tanks and, with the addition of yeast, the whiskey begins to emerge. Now it’s on to the copper pot stills (‘think of them as kettles”) for either double or triple distillation. The whiskey is bottled onsite.

Soon we arrived in the cosy comfortable bar for the tasting. It wasn’t mentioned during the tour but the website tells us the timber floors were rescued from Boland’s Mill (Dublin), the very floors “upon which Irish patriots stood and battled British soldiers during the 1916 Easter Rising.”

Timbers with a tale

Our assignment was threefold but a much more comfortable experience than the battles of 1916. Under the logo of the Sea Serpent, we tasted three of the Connacht spirits: The Straw Boys Poitín, Ballyhoo Irish Whiskey, and the Connacht Single Malt Batch 1. 

The Poitín, at 45%, is a very smooth (no alcohol burn) and an easy drinking example of the native drink. The Ballyhoo, another smooth dram, began as a sourced Irish whiskey that “we bring to our distillery to further age and finish in used port barrels from Portugal”.

The bar at Connacht Distillery

It was good but I was really waiting for the Batch 1 and I wasn’t let down at all. Sweet, spicy and especially fruity, it is warming and full bodied with lingering walnuts and honey. The ABV is 47%. The RRP is €64.99 but if you take the tour you can get a 10% discount, though you may have to ask for it!

We were in Ballina, where the distillery is located, to visit relations before a two-day break in Roscommon. Our next stop was Swinford for a very comfortable overnight stay at the Deerpark Manor B&B. Very friendly hosts and an enjoyable breakfast as well, in a location convenient for us with Roscommon just a short drive away but the likes of Knock Airport, Castlebar and Westport aren’t too far away either.

We have, for a quite a while now, an ambition to visit the Mescan Brewery near Croagh Patrick but it just wasn’t possible on this occasion. However, that didn’t stop us from enjoying some of their beer in the lovely old pub, Mellett’s Emporium in Swinford, a ten minute stroll from our B&B.

It looked very well kept from the outside and when we spotted a sign for Mescan in the hallway, we went in without hesitation. Quite a good buzz there for a Tuesday night! And that Seven Virtues Lager on draught was just the job after a long day. Besides, we also got to enjoy the Jack the Lad Ale by the Reel Deel brewery from nearby Crossmolina.

In fact, it was craft beer all the way on this trip, as our Roscommon hosts, Keenan’s of Tarmonbarry, also had two beers on tap, the Little Fawn by White Hag and Scraggy Bay by Kinnegar.

The trip from Cork to Ballina took us about three and a half hours and was pleasantly uneventful. It should also have been 3.5 hours from Tarmonbarry to Cork but the return stretched to four hours. The major delaying factor came in the square in Thurles. When we entered, I spotted a person lying under a truck immediately to the right. Shock was the first reaction but later I read on a local radio’s website that the lady was unharmed so that was very good news indeed.

Also on this trip: 

Superb stay at the lovely Keenan's of Tarmonbarry Hotel

48 hours in Roscommon and neighbouring counties

A Quart of Ale± #114. On the craft journey with Dot Brew, Wicklow Wolf, Rye River, Abbot's Ale House, and Whiplash

A Quart of Ale± #114

On the craft journey with Dot Brew, Wicklow Wolf and Whiplash, Rye River and Abbot's Ale House.

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Dot Brew Loose Session IPA 3.5%, 440 ml can Bradleys

Dot are happy with this one:  ”A perfect all year round thirst quencher.” Think I could go along with that.

A light orange colour with a fleeting white head. Citrus-y aromas, notes of pine there too. And the bold hoppy stuff marches on through the palate. Low ABV yet mid to full bodied with high refreshment values. One to look out for when organising a session.

Dot indicate there’s a place for Loose Session as a “new core”. “Full thundering hits of fresh stone fruit, built with flaked & malted oats / low rider yeast whirlpool & dry hop additions of Idaho7 & Centennial.”

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Dot Go Go IPA 6.0% ABV, 440 ml can Bradleys

Closer to orange than lemon is the colour of this Dot Brew IPA. It is of course hazy and is classed by some, though not the brewery (at least not on their limited social media info), as a New England IPA.

Used my usual finger in the (short-lived) foam to test for flavour, and citrus was the first to show. But there’s more as we progress to actual drinking including mango and other sweet fruits. The reinforcements lift the Go Go from a middle of the road beer and it chugs amiably, if not over impressively, but never really threatening the leaders of the IPA pack.

Geek Bits:

Hops: Mosaic, Citra and Centennial (all USA)

Suitable for vegans.

Ingredients included malted and flaked oats.

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Wicklow Wolf West Side Story West Coast Kveik IPA 6.6%, 440 ml can Bradleys

Wicklow Wolf seem to be on quite a run this year and this West Coast IPA, featuring the popular Kveik yeast, is another quality beer.

Colour is an amber/orange, hazy of course. Aromas on the dank side, citrus and pine. Strata is one of the hops used and has been described as described as “Passion fruit meets pot.” So maybe I’m on the money with dank.

And that dank quality is found on the palate also, along with citrus-y traits and floral notes. It is bitter but not overly so, as any extremes are smoothed down by the dank influence. 

The other hops used by the way are Idaho7 and Talus and malts are listed as Golden Promise, Pilsner and Cara Clair.

American Ale Yeast and the British Brett may be tops of the pops in yeast but Kveik is coming up fast, another illustration that “brewers and beer drinkers owe everything to these single-celled fungi”, that quote from Craft Beer for the Geeks. Kveik is getting popular here: Eights Degrees, Metalman, and Wicklow Brewery have been among its users in recent times.

The endangered species brews (this is #29) are a series of small batch, limited edition crafted beers from Wicklow Wolf. "These beers are so rare that only a lucky few will get to experience them in the wild before they become extinct.”

By the way, Wicklow Wolf have been in touch about their taproom news. "We've just added a whole new list of tour dates for the rest of the Summer! Book in for your tour and beer tasting now. We're delighted to now offer flights of beer at the taproom, the perfect accompaniment to a pizza from our friends in the firehouse!" 

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Whiplash Alma Witbier 5.0%, 440 ml can Bradleys

Bright fresh lemon peel, tangerine, white wine, limes, white pepper and a hint of clove dominate the initial aroma while the body and flavour is airy, silky, fluffy, gently sweet and reassuringly citrus forward.

A Belgian style beer from Whiplash, a Witbier. Amarillo is the main hop and it is used in the dry hop while the other two,   Nelson Sauvin (gooseberry, Grape, passion fruit) and Moteuka (tropical, lime, lemon), both from New Zealand, are small additions to the brew at the whirlpool stage.  Just before finishing they add fresh lemon zest to the tank, “electrifying the whole affair and transforming this Wit into something extremely special.”

Colour is a light orange, hazy for sure. Aromas are zesty as is the first impression on the palate. The lovely and lively lemony zestiness continues strongly on the palate, with peach and pine there also. 

Whiplash say they “always approach our Belgian style beers in a less than traditional way” and the divergence continues throughout, though you may find little hints of clove in the aromas and at the end. Something different, something special as they say themselves. 

Geek Bits

ABV 5.0%

440ml Cans & draught

Artwork by @sophie_devere

Pilsner Malt

Wheat Malt

Amarillo

Lemon Zest

WLP550 (yeast)

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News from Cork's Abbot's ale house

@HouseAbbot

Event Alert!! We are proud to welcome our old friends Rye River for a tap takeover weekend!! This event will take place all weekend long from Thursday 11th August - Saturday 13th. There will be 9 taps pouring ! And free giveaways too!

A couple of Irish whiskey gems: Fercullen 14-year old and Killowen 6-year old

A couple of Irish whiskey gems: 

Fercullen 14-year old and Killowen 6-year old

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Fercullen 14 year old Single Malt 46% ABV

Carefully selected from rare stocks of aged Irish whiskey, this Irish Single Malt by Fercullen was matured exclusively in ex-Bourbon barrels by Master Distiller Noel Sweeney in his time as Master Distiller at the Powerscourt Distillery.

Note the light gold colour and also the slow slow legs. The nose is quite complex, honey and spice, sweet from the malt. Complex yet smooth and harmonious on the palate, layer after layer of different flavours, silky and sweet, the oak crisp, the whiskey fresh and spicy. And the finish follows much the same pattern: complex, fruity, with that amazing sweet spice. Memorable. The 14 years haven’t been wasted. On the contrary!

“This is a truly remarkable whiskey, smooth, satisfying, perfectly balanced, and easy to drink…” said Noel Sweeney. “Exclusively matured in fresh Bourbon barrels for over 14 years, it has married oak and bourbon with a fruity clean malty spirit to deliver a classic with a maturity beyond its years.”

So smooth, so harmonious on the palate, sweet and silky and fresh from start to finish. Gather up this Single Malt. Keep one for every one you drink now! 

The Powerscourt Distillery was founded in 2018 but the history of the Powerscourt Estate can be traced back to the 9th century to a territory that stretches across fertile plains and rugged mountainous land.

Known in native Gaelic tongue as “FeraCulann” or Fercullen, it is located in the foothills of the Wicklow mountains, close to Dublin. Ownership has been claimed by many over the centuries, from the native Clans of O’Toole and O’Byrne, to the Norman house of LePoer (who built a castle here and from whom the estate takes its name.)

The whiskey is generally priced at €92.95 and is available at Irish Malts and Celtic Whiskey. Mine came via Bradley’s Hip Flask service, a very popular service by the way; a full bottle here is keenly priced at €89.95.

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

Colour, as you might expect, is a shade or two darker than the usual. You can’t always judge a whiskey by its colour and here it is the aromas, rounded and rich, that are making the promise, a promise that will be amply fulfilled. And indeed, it is smooth and rich and long, no extremes at all other than being extremely well executed. Waves of flavour, delicious dried fruit notes from the sweet sherry butts melding superbly with Caribbean rum inputs of molasses and vanilla. 

With an ABV of 55%, a drop or two of water is advised. I took my own advice here and that tiny input of H2O makes it even smoother without impacting negatively on any of its other qualities.

To make this single malt Irish whiskey, Newry’s Killowen firstly aged the spirit for 5 years in Bourbon casks and then expertly balanced the PX sherry and dark Rum finishes “for the perfect flavour of the Caribbean with coconut and vanilla, figs, prunes and raisins…. The County Louth malt is the perfect compliment to the marriage”.

Just 995 bottles were produced. My Killowen came via Bradley’s Hip Flask service, a very popular service by the way, and my flask was filled from bottle #140. Full bottles (50cl) are priced at  €64.95 in Celtic Whiskey; €62.95 in Irish Malts (Batch #5). 

Founded by distiller Brendan Carty, Killowen’s team brings together a rogues gallery of whiskey experts and enthusiasts, all driven by one thing; bringing back the character and tradition of real Irish whiskey. Brendan is active and influential in the Irish distilling world, and is obsessed with the revival of forgotten styles of native distilling.

Media release - Killowen's Double Release:

Pic via Killowen Facebook

KILLOWEN BELGROVE OAT & RYE RELEASES
BONDED INTERNATIONAL SERIES
PARTS 1 of 2

OAT ABV: 59.79% - RYE ABV 60.61%

"The two whiskeys we released on Monday July 11th are Independent bottlings of Belgove Rye (239 bottles) & Oat (222 bottles), these are also released in the true Killowen fashion: cask strength, no added colour, integrity bottlings, with full label transparency." 

The reason for celebrating another micro distillery’s spirit is because we love it. It has connections with Irish whiskey’s rich past and with its contemporary future. Most whiskeys need to be old - very, very few don’t, however, just like Killowen, Belgrove put the effort in at spirit production stage instead of relying on prolonged casking, the sacrifice is quantity but who needs quantity when our game plan, above all else is quality.

Killowen has played its part in spreading the Belgrove gospel throughout the Northern Hemisphere. We have a profound respect for Peter Bignell and his liquid. After purchasing some Belgrove from Peter last summer we felt right now is the perfect time in the Killowen journey to release it.

The Rye - 60.61%
239 bottles
Finished in Ex-Malt & Australian Pinot Noir Casks

The Oat - 59.79%
222 bottles
Finished in Ex-Malt & Australian Pinot Noir Casks

RRP: £94.95

For more, see Killowen's social media.

MOUTHWATERING NEWS FROM "INTO KILDARE" AS TASTE OF KILDARE LAUNCHES

press release 

MOUTHWATERING NEWS FROM INTO KILDARE

Paul Lenehan, (President, Restaurant Association of Ireland and Kildare Restauranteur), Brian Fallon, (Director Into Kildare), Barry Liscombe (Chef at Firecastle), David Mongey (Chairman Into Kildare), Evan Arkwright (The Curragh Racecourse), Áine Mangan (CEO, Into Kildare) and Jacqui McNabb (Local Enterprise Office Kildare) at the launch of Taste of Kildare.

TASTE OF KILDARE LAUNCHES

Into Kildare, the tourism body for County Kildare, has just launched ‘Taste of Kildare’ which will be held at the Curragh Racecourse during the Autumn Festival of Racing (24-25^th September).  The home of the classics, The Curragh will be transformed into a foodie heaven with racegoers being offered the opportunity to taste some of the county’s best food.  Taste of Kildare will be run by Into Kildare who have invited an eclectic mix of well- known Kildare chefs, restaurants, food producers and artisan food innovators to showcase their produce.

The two-day event which was launched yesterday(19^th of July) will allow racegoers the chance to sample delectable dishes from restaurants and hospitality outlets including, Killashee Hotel, Barberstown Castle, Fallon’s of Kilcullen and Harte’s of Kildare among many more. 

The first day of Taste of Kildare, Saturday 24^th of September will run on the same day as the prestigious Goffs Millions, Europe’s richest race for two-year-olds. It will be themed ‘Born and Bred in Kildare’ and will feature food stands and food trucks who will showcase the best locally produced products.  Racegoers will have the chance to sample and purchase artisan products while also having the opportunity to taste signature dishes prepared by Kildare’s best known food outlets.

Day 2 of the festival will run on The Friends of the Curragh Irish Cesarewitch race day, Sunday, 25^th of September.  A unique opportunity awaits racegoers and food lovers as the premier Leger Suite will set the scene for a magnificent culinary experience.  Guests can enjoy a truly memorable lunch as seven of Co. Kildare’s best known and loved restaurants will prepare a 7-course tasting menu.  Each of the dishes will reflect the personality and style of the food outlet and will offer guests the chance to sample dishes created by multi award winning chefs. Located on the 3^rd floor of the iconic Aga Khan Grandstand, The Leger Suite enjoys superb views of the parade ring, finish line and panoramic views across the Curragh track and famous Curragh plains. 

Áine Mangan (CEO, Into Kildare) said, “We are much looking forward to the return of the Taste of Kildare as a live event this year. After two years of various lockdowns and restrictions it’s wonderful for people to have the chance to gather again and to enjoy delicious food and drink. Into Kildare is delighted to support local food and hospitality outlets by staging and promoting this event which aligns with our Thoroughbred County Tourism Destination plans. 37% of the overall visitor spend in Ireland is on food and drink and we are very lucky in this county to have so many great restaurants and hospitality providers for both our domestic and international visitors to enjoy.  Kildare has multiple award-winning restaurants, various microbreweries, several cookery schools, traditional cheese makers, elegant cocktail bars, lively traditional pubs, and some of the best gastro pubs in the country.  The event will offer local restaurants, hotels, and food producers a great opportunity to showcase their products and services to a large audience and will offer them a chance to promote their brand to an engaged clientele.” 

Taste of Kildare is being sponsored by the Kildare Local Enterprise Office (LEO) who are a big supporter of the food and drink industry in County Kildare. Jacqui McNabb, Head of Enterprise, LEO, Kildare County Council said, “Kildare County Council’s Local Enterprise Office are delighted to support Taste of Kildare 2022.  Through our Flavours of Kildare Network, we are very focused on helping small and medium sized food businesses to reach their full potential. Taste of Kildare is firmly aligned with our Kildare 2025 Economic Development strategy to support, promote, mentor, and assist food businesses and producers to reach their goals and grow their business.  We wish the team at Into Kildare the very best in their preparations and congratulate them on this great initiative which will be a great way in which to promote Co. Kildare’s great food heritage.”

Brian Kavanagh, CEO of the Curragh Racecourse said, “Taste of Kildare will be a wonderful addition to our Autumn Festival of Racing.  Racegoers will have the chance to see some of the world’s best thoroughbreds in action on the track while also having the opportunity to sample some of the best cuisine in the county. The weekend features two premier race days The Goffs Million taking place on Day 1 and the Friends of the Curragh Irish Cesarewitch as the feature on Day 2, the most valuable race over two miles in Europe. We look forward to welcoming everyone to what promises to be an unmissable weekend in Kildare of great racing, fun and delicious food.”

 

Tickets for Taste of Kildare are priced from €15 and include race day entry (children under 18 are free, accompanied by an adult).  Tickets for the Ultimate Taste of Kildare Experience in the Leger Restaurant will launch soon.  For more information and to buy tickets see www.tasteofkildare.ie  If you are a food producer, hotel or restaurant and want to take part in Taste of Kildare please email info@intokildare.ie

A Quart of Ale± #113. Going for a Paddle on a Rough Wave to The Other Side. Lough Gill at Aldi

 A Quart of Ale± #113

On the craft journey with Lough Gill at Aldi

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Going for a Paddle on a Rough Wave to The Other Side.

In the local Aldi recently and I picked up three beers: Going for a Paddle, Rough Wave and On The Other Side. The info on the can label is sparse to say the least but all three are by Lough Gill Brewery in Sligo.

On the same shelf, there were beers (in the Brown Bear and Roadworks series) by the Pearse Lyons Brewery and O’Shea’s by Carlow Brewing Company. Oddly enough, these Aldi beers aren’t even mentioned on the Lough Gill and Carlow websites.

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Lough Gill Rough Wave New England Session IPA 3.8%, 440ml can Aldi (Mayfield)

Started my session on the water (sorry beer!) with this session New England IPA. It pours an opaque lemon colour with a bubbly white head that sinks quickly enough. Hops come through on the citrusy aromas. Citrus too on the flavours, not really bitter, not overly assertive, just modest. Modest refreshment also. Pleasant enough to drink and should pass the session test, though maybe not the New England one. Well ahead of the mainstream though and probably a good starter for a craft newbie.

Lough Gill On The Other Side East Coast IPA 4.6%, 440ml can Aldi (Mayfield)

Colour of this IPA is closer to orange than lemon, still hazy (opaque again) with a pillowy white top that is slow enough to sink. Aromas more tropical than citrus. Flavours of orange and mango get through, slightly more bitter, dry rather than juicy. Fairly refreshing and easy-drinking. Nice one for a hour or two in the back garden if that feckin’ sun ever shows up again this summer.

Lough Gill Paddle Citra Single Hop IPA 4.7%, 440ml can Aldi (Mayfield)

Orange is the colour, a little cloudy, nowhere near as hazy as the others. Head goes quickly enough. Aromas are, as you would expect, citrusy, nothing overly assertive. Citrus too on the palate and the bitterness factor is higher. Doesn’t quite reach the heights but not bad at all. Would be fine with a decent sandwich or a bag (sorry carton, nowadays) of fish and chips, sitting on a low wall on a hot summer’s night. Could be easier though to get your your hands on the beer than the hot summer’s night.

The Citra characteristics - Citrus, Mango, Melon - are here. If you want a more advanced example or even a comparison, try the Citra Single Hop by Eight Degrees (5.7ABV). Seeing that Aldi’s prices are about half what you’d pay for regular craft beer, this Lough Gill trio, which all have relatively low ABVs, would all serve well as a stepping stone on the craft trail.

* The three labels list the same ingredients: Malted Barley, Oats, Hops, Yeast, Lough Gill Water.