MIDLETON VERY RARE LAUNCHES 2023 VINTAGE. AND A SINGLE BOTTLE PINNACLE VINTAGE

MIDLETON VERY RARE LAUNCHES 2023 VINTAGE. AND A SINGLE BOTTLE PINNACLE VINTAGE

The single bottle Pinnacle

Midleton Very Rare 2023

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MIDLETON VERY RARE, THE PINNACLE OF IRISH WHISKEY, LAUNCHES 2023 VINTAGE

Debuting new sustainable packaging, Master Distiller Kevin O’Gorman shares his third vintage and the 40th annual expression in the series

Irish Distillers, maker of some of the world’s most enjoyed whiskeys, is delighted to release Midleton Very Rare 2023. The third vintage crafted by Master Distiller Kevin O’Gorman, and the 40th edition in the series, Midleton Very Rare 2023 is an exquisite blend of aged single pot still and single grain Irish whiskeys.

The rich heritage of Midleton Very Rare began over four decades ago when the masters of the time began setting aside small amounts of outstanding whiskeys to allow future masters to create innovative expressions for years to come. Today, Midleton Very Rare’s limited annual vintages are highly collectible and renowned as the pinnacle of Irish whiskey.

While honouring the traditions of the past, Midleton Very Rare 2023 also pays homage to the future as the brand prioritises sustainability and a commitment to the land from which it is created. For the first time, the new vintage will be presented in luxury recyclable secondary packaging*, replacing the wooden cabinet used since 1990.

With Midleton Distillery’s warehouses having been under Kevin O’Gorman’s care since 2007, the Master Distiller’s knowledge of its cask inventory is second to none. To ensure the creation of an exquisite 2023 expression, O’Gorman and his team took their search for the perfect components to Midleton’s renowned ‘Warehouse A2’, a traditional stone warehouse dating back to 1860s, where only the most exceptionally performing liquid is stored for maturation.

Midleton Very Rare 2023 includes the spectrum of pot still whiskeys produced at Midleton ranging from a lighter, delicate style to the more robust flavours of the traditional heavier style. This year, Kevin increased the traditional pot still inclusion which elevates the spiciness and ripe fruit notes, while also increasing the lighter style to reveal more citrus and cereal tones. Fresh floral notes from the grain whiskey element, while significant, are more subtle in the 2023 expression compared with previous vintages, with additional hints of vanilla, toffee, honeycomb and milk chocolate also shining through from remarkable grain whiskeys. While the use of refill casks can play a vital role in the creation of all Midleton Very Rare vintages, they vary in each expression, and played a more prominent role in the 2023 vintage. This peeling back of the wood contribution, complimented by a small reduction in grain whiskey, results in a wonderful balance between distillate character and wood contribution in this extraordinary expression.  

While maintaining the distinct Midleton Very Rare DNA, O’Gorman has used his skill in both distillation and maturation to add his stamp of subtle yet impactful nuances that permeate this year’s vintage.

Commenting on Midleton Very Rare 2023, O’Gorman states, “Each year, it is a privilege and an honour to pour through the samples of exceptional liquids stored in the Midleton warehouses to create the next pinnacle of luxury Irish whiskey, and the 2023 vintage is no different. The tradition and history of Midleton Distillery means I am lucky enough to sample some of the finest Irish whiskeys in existence. Finding the perfect blend of single pot still and single grain whiskeys for this year is a testament to those who have gone before me, while the presentation of the liquid in recyclable packaging is a step towards the future for this historic brand.”

Midleton Very Rare 2023 was bottled in January 2023 at 40% ABV and will be available from 22nd February in the USA, Canada, Global Travel Retail, Europe, Australia, and Asia at the RRP of €210, £200, $250.  

Shop online: https://www.midletonveryrare.com/en-EN/midleton-very-rare-vintage-release

Midleton Very Rare 2023 tasting notes
Nose Opens with an intricate medley of fruits including nectarines, ripe melon, green apple, and apricot. A solid foundation of pot still spices, showcasing notes of freshly peeled ginger and crushed peppercorns, work in tandem with the aged grain’s perfumed notes of dried flowers and delectable golden syrup. The oak continues to reveal itself, adding notes of vanilla, combined with a honeycomb sweetness and freshly roasted coffee beans.
Taste Luscious at first with succulent fruits and a distinctive creaminess along with a herbal quality akin to camomile tea. The pot still spices add depth and intrigue as they weave amongst the floral grain qualities found lingering throughout. The charred oak’s influence continues to build over time creating additional complexity as the wood-derived spices complement the ever-present fruits of candied orange and dried apricot.  
Finish The fruits and pot still spices build to a crescendo before giving way, leaving the final say to the oak tannins and antique grain whiskey.
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MIDLETON VERY RARE LAUNCHES ULTRA-RARE SINGLE BOTTLE, MIDLETON VERY RARE THE PINNACLE VINTAGE

The one-of-a-kind, single bottle release represents first NFT sale for Midleton Very Rare and Irish Distillers

Irish Distillers, maker of some of the world’s most enjoyed whiskeys, is honoured to unveil Midleton Very Rare The Pinnacle Vintage, an ultra-rare single bottle release. Offering one whiskey enthusiast the opportunity to taste the breadth of the world famous Midleton Very Rare collection in a single expression, Midleton Very Rare The Pinnacle Vintage, is the rarest bottle of Midleton Very Rare ever produced.

Midleton Very Rare The Pinnacle Vintage represents the first Irish whiskey for sale exclusively on BlockBar.com, the global marketplace selling wine and spirits authenticated by blockchain directly from luxury brands. The one-of-a-kind release signifies the evolution of the luxury whiskey landscape as the world’s most collectable Irish whiskey moves into blockchain authentication, seeking to connect with today’s discerning luxury consumers.  

This unique expression encompasses a portion from each of the 40 annual Midleton Very Rare expressions as well as a cask sample of traditional single pot still distilled in 1984 under then Master Distiller and founder of the Midleton Very Rare collection, Barry Crockett. This single bottle encapsulates the Midleton Very Rare DNA, paying homage to Barry Crockett and those he inspired, spanning five decades and three Master Distillers’ work. While the whiskey industry has evolved since the creation of the very first Midleton Very Rare in 1984, the principles and consistent quality of this luxury Irish whiskey brand transcends time, and Midleton Very Rare The Pinnacle Vintage holds the subtle nuances from each of these expressions in one timeless and inimitable whiskey.

One buyer will enjoy a sensory experience of aromas and flavours from the decades. From tropical fruit notes of peach and melons to old worn leather and antique furniture on the nose, flavours of dark chocolate and green tea are then closely followed by a decadent sweetness of muscovado sugar, vanilla, and honey-drizzled figs. Orange oil and passion fruit add a striking and colourful explosion of flavour, while the pot still spices and delicate floral grain attributes remain constant in the background.

Commenting on the release, Master Distiller Kevin O’Gorman states, “It is with great honour that we introduce Midleton Very Rare The Pinnacle Vintage. Crafted from a marriage of rare and storied expressions produced over the past forty years, and a treasured cask sample of single pot still whiskey distilled under Barry Crockett, Midleton Very Rare The Pinnacle Vintage is an Irish whiskey that can never again be replicated.

“Often referred to as the pinnacle of Irish whiskey, Midleton Very Rare is hugely popular among international collectors, and it is fitting that this luxury brand would represent the first Irish whiskey sale benefitting from the security of BlockBar.”
 
Presented in a one-of-a-kind cut glass decanter, the physical bottle of Midleton Very Rare The Pinnacle Vintage, which is stored in BlockBar’s state-of-the-art facility in Singapore, comes with a digital certificate of authentication and can be traced back to Midleton Distillery in Ireland.  Blockbar stores and insures Midleton Very Rare The Pinnacle Vintage, and the owner may redeem, sell or gift the physical bottle at any time.

Priced at $130,000, Midleton Very Rare The Decades Vintage is available to purchase on BlockBar.com from 10am EST on 28th February.

As part of the sale, a donation will be made to The Forest Genetic Resources Trust, partners of the Midleton Very Rare team at Irish Distillers. The Forest Genetic Resources Trust supports the conservation, improvement, and use of native and naturalised tree species in Irish forestry. Funds donated will be used to create a seed orchard that will support the future of Midleton Very Rare projects.  



Midleton Very Rare 2023 tasting notes
Aroma:
A captivating harmony of aromas, spanning from tropical fruit notes of peaches and melons to old worn leather and antique furniture. Sweet vanilla and dried heather create a melodious scent, that carefully navigates through the pot still spices and charred oak.
Taste:
Initially welcomed by the aged tannins, these notes of dark chocolate and green tea are closely followed by a decadent sweetness of muscovado sugar, vanilla, and honey-drizzled figs. Orange oil and passion fruit add a striking and colourful explosion of flavour, while the pot still spices and delicate floral grain attributes remain constant in the background.
Finish:
The finish is lingering and complex with the sweetness gently fading allowing an ambrosial fruit-led crescendo. A whiskey truly embodying timelessness.

TRIGON HOTELS APPOINT FRENCH NATIVE ALEXANDRE PETIT AS GROUP EXECUTIVE CHEF

press release 

TRIGON HOTELS APPOINT FRENCH NATIVE ALEXANDRE PETIT AS GROUP EXECUTIVE CHEF

Alexandre Petit has been appointed as Group Executive Chef of Trigon Hotels. The position is a new role for the Cork-based group which operates The Metropole Hotel and the Cork International Hotel.

The French man has lived in Ireland for twenty years and has extensive experience running busy kitchens at four and five star hotels and fine dining restaurants. Alexandre was born in Paris and spent several years in Brittany before moving to Ireland at the age of 18. 

Alexandre took his first steps into a professional kitchen at the age of 15 when he worked as a kitchen porter. He obtained his Masters Degree in Kitchen Management in Dinard, Brittany. He has worked as a chef for the last 22 years, with senior roles in the Carrigaline Court Hotel, Kingsley Hotel, Hayfield Manor, Oysters Restaurant, Liss Ard Estate and the Celtic Ross Hotel. 

Managing Director of Trigon Hotels, Aaron Mansworth said, “I am delighted to welcome Alexandre Petit to the Trigon team. Food is something we take very seriously at Trigon Hotels and we already have an incredible team of chefs in both The Metropole Hotel and the Cork International Hotel. Alexandre will be collaborating with both teams to elevate our food offering even further.”

Alexandre lives in West Cork with his wife and their three children. He said, “Food and cooking are my passions, I love everything about food whether it’s sourcing new ingredients or trying new trends. For me, it’s really important to use the very best of locally sourced ingredients. It’s all about consistency, supporting small producers and respecting the product. The possibilities are endless when you have the best, freshest and seasonal ingredients. It’s fantastic to work with such a strong team at Trigon Hotels and I’m excited about what we can achieve together.”

Alexandre is passionate about sustainability and has recently joined Chefs’ Manifesto, a global network of chefs exploring how they can help deliver a sustainable food system.

He added, “Trigon Hotels is committed to minimising the impact its hotels have on the environment and it has a strong track record in this area. I’m really looking forward to playing my part and getting involved with Chefs’ Manifesto and learning from others about how to make a bigger positive impact. We all want a food system that is less wasteful, more nutritious and driven around sustainability.” 

Local Connections Are Key At Templemore’s Whitefield Brewery

 Local Connections Are Key At Templemore’s Whitefield Brewery

"For too many years farmers were treated like dirt in this business and if you’re going to make great beer then you need to start with great barley."

“One thing we’ve always tried to do is work with local farmers to grow barley for us. While that in itself is easy enough, getting the barley malted was the trickier part. Minch Norton in Athy malt the barley but the smallest batch size they can malt is 75 Ton. So over the years it took a bit of too-ing and fro-ing to get a system in place that we could achieve this,” said Cuilan Loughnane of Whitefield Brewery in Tipperary as he spoke about their connections locally. The subject is something extremely important to him and his wife Sally, the brewery co-owners.

“Now all our base malt comes from Minch Norton and is grown by local farmer Tim Connolly. What underlines this process is the price we pay the farmer. For too many years farmers were treated like dirt in this business and if you’re going to make great beer then you need to start with great barley. So, we agree a sustainable price with Tim before he even gets out his plough. That way he has an incentive to grow a great crop knowing he’s going to get paid well for it.”

”That’s how a small brewery like us connects with the community, by being willing to pay above the odds to ensure we all make a decent living and keep trade in the area. It’s up to the consumer then to do their part by purchasing the beers made by the local brewery, that way we have a sustainable cycle and a community that can thrive.” 

“Our main focus has always been the local pub. It hasn’t always been easy in these places! Getting the right beer and trying to get the publican behind it is not a task for the faint hearted, but we’re getting there! Us selling a 4.3% bottle of pale ale to a supermarket is just not financially viable, our brew length is too small, our costs are too high. So, pubs and restaurants are always going to be our bread and butter and hopefully as the years go by as local as possible.”

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If you are a craft drinks or food producer and interested in a post like this, please get in touch via DM or email!

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In the beginning….

Cuilan started work in Dwan Brewery in Thurles in 1998 and got an opportunity to take over the brewery in 2001. “So my wife and I set up the Shelta Beer Co. on the 29^th of August 2001. We operated under the Dwan brand for a number of years before we had to leave Dwan’s premises and we relocated to Messer’s Maguire’s (now J.W. Sweetman) in Dublin city centre. We spent the next 6 years operating out of there during extremely difficult times for the Irish Craft Beer industry.”

“An opportunity to purchase the defunct Kinsale Brewery equipment came about in 2008 and we decided to bite the bullet. We found a premises in Templemore and finally opened the doors in August 2009 where we’ve been since.”

"I have always been the brewer, maybe not such a good idea from a business perspective, but we pride ourselves on the fact that we’re a beer led business." 

Tipp Barley

 

What stands out about the brewery, your beers? Is there something unique? ...

“We make no bones about the fact that we brew traditional style beers and are not into all the latest fads! Our brewhouse was originally commissioned by Pauliner, so it is designed as a wheat beer brewery. The fermentation tanks are low, wide and flat bottomed to help maintain consistent flavour profile while using a volatile yeast. So it comes as no surprise that our best sellers in both draught and bottle are Weiss beers. This makes it tricky to brew drier hoppy beers, so we focus on the malty styles of beer with plenty of sweetness.”

 

What are your core beers? Which is the favourite of the brewery team?

 

Our core beers tend to be traditional, southern style German Wheat and lager beers. We like to put a small twist in them like adding a portion of Rye malt to our Weiss beer to help bring about a slightly drier flavour or using Saké rice to increase the alcohol content. But our favourite here has always been our Traditional Irish Stout in the 750ml bottle. It represents everything we think here about traditional brewing from an Irish perspective.

 

Any new beers in the pipeline?

We want to take Irish Stout up a notch in alcohol but I’m a sucker for balance. Too many beers have wonderful first, second and third sip-ability but completely lose their balance after that and become hard to finish. I think we still have a lot to learn from the wine industry in terms of balance, so we’ll tread carefully while developing this recipe. 

 

 

What’s your typical day like? 

“No such thing when you own a small business, although I tend to stick to everything involving the brewery itself. My wife Sally focuses on everything outside the brewery and Micheál works between the two of us. So overall it works pretty well, the biggest discussions (arguments!) are always about future decisions and how they will be funded. Money is always tight in a small business so every decision will have an impact good or bad.”

Tell me about one time when things went wrong. How did you learn from that failure? Can you look back and laugh about it now?

"Luckily a lot of what I saw going wrong was when I joined Dwan’s. The concept of the Brewpub was fantastic but the people had no idea what it was or how to react to it. So it was an idea way before it’s time and as a result just failed. So much money was spent on all the wrong things but for all the right reasons and I got to see all of that without it costing us a penny. 

So when we took over Dwan’s, we immediately made the decision to stop selling beer in Ireland and focus on the cask market in the UK. (we were the first ever Irish Micro-Brewery to sell cask beer to the UK). And that decision was an immediate success! It laid the foundations for our future at poor Bill Dwan’s cost.”

Early lessons well learned as anyone who drinks Whitefield’s terrific beers will readily acknowledge. Off to try a couple now!

Whitefield finds a welcome in Cork

Other Brewery Posts:

Ballykilcavan The Taste of Laois in your glass.

9 White Deer At Home In Ballyvourney. And On The World Wide Web

Any craft drinks or food producer out there interested in a post like this, feel free to get in touch!

Heading into West Cork? Make a call to Dunmanway’s Wild Garlic

 Heading into West Cork? Make a call to Dunmanway’s Wild Garlic

Every now and then, I get the notion to do a double. That usually means a walk on a beach or in a wood or a hill (even a mountain, a little one!), or a call to a museum or harbour, and combine that with a meal out, usually a lunch. Scored a lovely double recently, double tops you could say, with a stroll across the Gearagh and then a short trip to lunch at the relatively new Wild Garlic in the square in Dunmanway.

You’ll have no problem finding the restaurant. It is upstairs in a building with a prominent sign saying The Dunmanway Centre and you’ll see the Wild Garlic logo on the upstairs windows and on a free-standing notice board on the pavement. Wild Garlic is operated, since mid-summer 2022, by husband and wife team Pat and Anne Marie Kiely, both well-known in West Cork generally, and in Bantry where they ran the successful O’Connor’s Seafood Restaurant for many years. They are an experienced duo and are both chefs though Pat was doing front of house duty the day we called.

It is mostly a daytime restaurant, with breakfast, brunch and lunch. Evening meals are also offered, mostly as the days get longer but do check for Saturdays and for special occasions such as Valentine’s and Patrick’s Day. You’ll find the info on their Facebook and on Instagram  at eat_at_wildgarlic.

It is an unexpectedly large restaurant with some 80 covers. The choice is also large and reinforced by a packed Specials Board which you’ll see on the wall along with a short list of wines. The staff will fill you in on the daily variations. For instance, on our visit there were not one but two Soup of the Day options!

Anyhow, we went straight to the mains. Took us a while to make up our minds as they have offerings listed under different headings such as Signature Salads Bowls, Signature Sandwiches, and More Substantial.

Local producers are well supported here with names such as Gubbeen, De Roiste, Bandon Vale, Clonakilty Brewery and Caherbeg on the list. I’m always happy to see Caherbeg produce and my choice was the Loaded Caherbeg Beef Homemade Burger.  That arrived with Crumbled Ballyvourney Black Pudding, Cashel Blue Cheese and Sriracha hot sauce, all in a soft and delicious brioche bun and included a side of fries. This was a mega plateful, a very generous one. Put it like this, I didn’t need a dinner that evening!

CL meanwhile went for one the salads. She had been tempted by the Chef’s Buddha Bowl. With this, you may pick your own protein (beef, chicken, salmon, etc) and you’ll also get quinoa, roasted veg, crushed nuts with a soy and ginger sauce.

But in the end, she picked the Ballycotton Oak Smoked Salmon Caesar with tomato, anchovy dressing, garlic and herb crouton, and Italian aged Parmesan and lemon. Another bowl packed with great flavour and, with a side of special Parmesan and Truffle Aioli fries added, this was also quite a serving, again no dinner required that night!

Anne Marie is also quite a baker and we couldn’t leave without checking that out. You can also buy the breads and pastries here and, in no immediate need of dessert, that is exactly what we did. And our Lemon Curd Tarts tasted very well indeed later on that evening and filled the small gap that had arisen at that stage.

So that was one really enjoyable day. Great walk in the sunshine by the Gearagh --some pics here -- (though there’s always some sadness when you think of all the people that had to leave their homes when the place was flooded back in the 1950s to facilitate the construction of hydro-electric dams nearby). And then that lovely lunch, friendly service too, in Wild Garlic.

Wild Garlic 

The Square

Dunmanway

Co. Cork

Tel: 023 88 55643

Powers 100% Irish Rye Whiskey. On the shelves today! Latest on Cork Whiskey Fest.

Powers Launch their 100% Irish Rye Whiskey today. 

 Latest on Cork Whiskey Festival.

Powers Launch their 100% Irish Rye Whiskey 43.2% ABV, 

RRP €40.00, widely available

The world’s first 100% Irish rye whiskey is on shelves around the world today. The producers are happy: “Proudly honouring the pioneering spirit of Powers Irish Whiskey, this ground-breaking release uses 100% Irish rye for the first time ever. The result is Powers Irish Rye, a complex and flavourful Irish whiskey that is set to shake up the increasingly popular rye whiskey category.”

It appears in your glass as a warm bronze liquid. Aromas are complex, barbecued banana, cherries and vanilla along with spicy notes especially of clove, with pepper and ginger also in mix. The rye announces itself more in the mouth along with the banana and clove and waves of sweetness (sugar and vanilla). A relatively mild but very satisfactory experience in the palate is followed by something similar on the finish, the flavours smoother, the spices enhanced, as they mix in harmony and waltz for quite a while.

Didn’t quite finish the 100ml sample provided on the first go. Went back a second time and was even more impressed. This 100% Irish Rye Whiskey is 100% compatible with this palate. Very happy indeed with it and thrilled to be able “award” a Very Highly Recommended stamp!

A few years ago at the little Micil Distillery in Galway, Pádraic Ó Griallais told me the three conditions needed to become a proper drinker: É a ioc, é a ól, é a iompar  (Pay for it; drink it; carry it.) When it comes to this Powers, I could well meet all three - not too expensive, not too harsh (far from it), and easy to drink and carry! A bigs thumbs up for this breakthrough from Powers. Not every day are you going to come across a whiskey of this quality at such a reasonable price.

The launch of Powers Irish Rye is grounded in the heritage of the whiskey brand, as Carol Quinn, Archivist at Irish Distillers, uncovered. Old mash bills and recipes reveal that Powers experimented with rye over their history, shows how, as the scientific knowledge of distilling expanded throughout the 19th century, they continually strove to innovate with new techniques and processes.  

This new bottle is born from trials at Irish Distillers’ renowned Midleton Distillery in Cork, Ireland, Powers Irish Rye balances the trademark earthy, peppery character of rye with the sweet flavour profile imparted from maturation in a full repertoire of American oak – with virgin oak, first fill and refills in the cask mix.

Rye is mainly grown in northern European countries and used in bread and beer. Not easy to find a farm growing it in Ireland. But Powers persevered and commissioned the planting of rye crops. With a commitment to sustainable farming, the Cooney Furlong Farm in Co. Wexford supply 100% of the rye used in Powers Irish Rye. Located just a short distance from Edermine House, the ancestral home of the Powers family, the farm guarantees ongoing Irish rye supply for this world first release.

In an interview conducted by Royal Commission on whiskey back in 1908, the Powers ethos was best described by James Talbot Power, ‘At Powers, we are producers of flavours, not of spirits`.  They are proud to continue this Powers legacy in 2023. And it is indeed the flavours that catch the attention in this latest release.

Bottled at 43.2% ABV, Powers Irish Rye will be released from 20th February in the US, Ireland, Northern Ireland, Dublin Airport and online at PowersWhiskey.com, and via The Whisky Exchange in the UK in the coming months at RRP €40.

The whiskey can be drunk neat but should also catch the attention of mixologists and Powers have already proposed this recipe for a Classic Manhattan cocktail.

Manhattan cocktail

Ingredients: 50ml Powers Irish Rye, 25ml sweet vermouth, 1 dash aromatic bitters, 1 dash orange bitters

Method: Add all ingredients to a mixing glass; Add ice and stir to mix and chill; Strain into a chilled coupe glass; Express orange oils from an orange zest and discard the zest; Garnish with 3 skewered maraschino cherries.

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Cork Whiskey Fest 2023

Shelbourne ace Rory McGee.

The Cork Whiskey Fest 2023 continues to gather momentum and will get another boost with the official launch this coming Thursday.

Some 34 events have been organised over the three days and some have already been sold out. I'm looking forward to two events in particular: the Mitchell Spot Whiskeys & Wine Masterclass and also the Dunville Masterclass

Mitchell and Sons Wine & Spirits Merchants are the sole remaining licenced bonder with Irish Distillers. Their wine finished single pot still Irish whiskeys are a pillar in Irish Whiskey. Midleton legend Ger Garland and Brand Ambassador Mathew Smith will guide us through a selection of Spot whiskey along with their finishing wines, for this stellar masterclass.

Jarlath Watson’s Dunville’s Masterclasses have taken on legendary status. He always digs deep into the Echlinville Distillery’s stash of sherry bombs to blow people’s minds. Expect a lot!

Another event that promises much is the Jameson Tasting in the helbourne Bar on Sunday March 26th at 12 noon. Here, Tommy Byrne who is the lead educator in the Irish Whiskey Academy in Midleton and Deirdre O’Carroll (of the Blending Team) will host a lively informative session, bringing an exciting liquid insight to this historic brand. A masterclass not to be missed!

Tickets for this and all the events here.

The Gearagh (a submerged glacial woodland and nature reserve near Macroom)

 The Gearagh

(a submerged glacial woodland and nature reserve) 

The ancient tree stumps of the Gearagh exposed in low water.

The Gearagh area, near Macroom (Co. Cork), was flooded in 1954 to facilitate the building of two hydro-electric dams in Carrigadrohid and Inniscarra, which provide electricity for the nearby city of Cork. The area is now part of the plants' upper reservoir. The development required the flooding of the region; consequently, hundreds of trees were felled and many people were relocated. Many of the trees were centuries old and had grown since the medieval period.^[5] Today only their stumps survive, in flood land, giving the area a ghostly and almost lunar appearance.^[4]Read more of this Wikipedia article here.

I think this guy was listening to me!

Early spring colour.

The Gearagh and the surrounding (higher) countryside.

Looks like an impossible reflection
 with the hillside house so far away

The sun catches this robin on the ground

 

So many ancient tree stumps

CorkBillyBeers #12. Craft with Saisons by Black Donkey, Mescan and Galway Bay

CorkBillyBeers #12

Craft journey with Saisons by Black Donkey, 

Mescan and Galway Bay

Mark Dredge’s recently published Beer: A Tasting Course says that Saisons are brewed in an old Belgian Farmhouse tradition and that they vary widely in character. As indeed do farmhouse ales that come “from a romanticised farmhouse tradition”. Just enjoy, don’t get too hung up on the exact style. If you’d like try an excellent Belgian Saison then Michael Creedon of Bradleys in Cork recommends the Saison Dupont: “If you don’t like this, you won’t like saison”.

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Black Donkey Sergeant Jimmy Barrel Conditioned Saison, 7.7%, 500ml bottle BD Online

This is the strongest saison I’ve drank. It is barrel-aged, weighing in at 7.7%. Colour is gold, a deeply hazy one, under a soft white head. There’s banana and vanilla in the aromas. The palate is amazing, so smooth, no heavy hint of the high-ish alcohol, just a caressing ambush by the elegant flavours plus traditional spicy saison yeast character and a gentle satisfying finish including just about a hint of the alcohol that comes more as an expected guest than a whiskey heavy gatecrasher. A welcome guest. 

I’m kind of getting used to writing Very Highly Recommended when the beer is from Roscommon’s Black Donkey Brewery. Long may the habits, mine and Richard’s, continue.

Black Donkey tell us it’s easier to say what this doesn’t pair with, a bowl of cornflakes, that’s about it. "From appetiser to dessert, this beer is possibly the most food friendly beer ever produced on the Emerald Isle. Try it, you’ll see what we mean.”

Very Highly Recommended

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Mescan Westport Saison, 5.8% ABV, 330 ml bottle No. 21

Saison is a traditional farmhouse style from the South of Belgium brewed to sustain the workers during long days of toil in the sun. Reckon I'd appreciate one (or two) after a hard day’s labour or even after an idle day.

Colour is a fairly murky orange, with a soft white head that sinks slowly. Aromas include clove and citrus notes. It is dry and light on the palate, fizzy and refreshing. Indeed, that refreshing fizziness is quite a feature. It is also very well balanced, the New World hops matched by the earthy spicy yeast flavours, and you don't really notice the high alcohol. But do sip rather than gulp!

This one is something different, refreshing and quite a thirst quencher (which is the whole idea), and Mescan, as you may know, was St Patrick’s brewer and no doubt the odd conversion was facilitated by a jug of his cloudy brew. The modern bottle conditioned beer is still cloudy! All Mescan beers are bottle conditioned. To enjoy them clear, store upright and pour into a glass, leaving the yeast sediment in bottle.

Would you like to visit the Mescan Brewery. They’d love to have you: “Let us show you around the brewery and tell you the story of how the founders, Cillian and Bart, left their busy lives as vets to run a microbrewery. We will lead you through our range of beers describing the flavour profiles and some of the history of each style. Light snacks are served, the tours are informal and fun and we encourage questions.” 

Very Highly Recommended.

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Black Donkey Sheep Stealer Irish Farmhouse Ale, 5.6% ABV, 500ml bottle BD Online

It is a Farmhouse Ale or a Saison? Or something in between? Don’t worry too much about the exact style, just enjoy this well established favourite from the Roscommon brewery.

Colour is straw to a deeper gold, nice small-bubbled white head that hangs about for a bit. Aromas have notes of sweet malt but also a little tart touch. Fruity and a little bit spicy, a lively, natural carbonation, with a subtle hop bitterness, quite complex with the yeast also getting into the flavour act. And that flavour is retained right through to the lip-smacking finalé.

Obviously, Black Donkey can talk the talk and walk the walk. There’s a tall tale about sheep stealers on the label before the beer inside makes quite a statement. An excellent bottle from the Roscommon brewery.

But there is some important info on the label. So note the beer, an “Irish saison, is multi-award winning, is dry, crisp, and ultimately refreshing. Also unfiltered, all natural bottle-conditioned beer. Store upright,  8-10c and pour gently into glass, do not disturb the yeast.”

Delighted to note that Black Donkey are one of those breweries that make an effort (beyond the usual pizzas or fish ’n chips) to come up with matches for their beers. “An incredibly versatile beer to accompany grilled and roasted lamb and game, rib eyes and salmon or mackerel on the BBQ. Stuffed, cheesy mushrooms and cheeses of almost types will match perfectly with this saison for all seasons.”

Nothing’s out of synch here in this very drinkable ale, a core beer since 2014.

"At Black Donkey Brewing we value technique over technology. We brew traditional beers in our traditional, hands-on brewhouse. All our beers are unfiltered, unpasteurised and bottle or keg conditioned."

Very Highly Recommended.

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Galway Bay (with Boundary) Beers That Nobody Asked For Petite Saison, 3.8% ABV, 440ml can CraftCentral

This little saison, Petite because of the lower ABV (I presume), has lemongrass listed as one of its ingredients. It has a bright golden colour, is clear with a bubbly white head, a short-lived one. Some sweet notes along with “countermeasures" from the hops in the aromas. Quite a refreshing drink with flavour mix of floral and citrus, some pith in the background, and a crisp and clean finish.

Galway Bay and Boundary Brewing got together for this one. Galway tell the yarn: “In June we welcomed our good friends Boundary Brewing back to Galway for a long overdue collab. We first brewed together in 2015. For this 2022 brew we decided to turn back time to when brewers made Saisons with reckless abandon. BEERS THAT NOBODY ASKED FOR is a petite saison brewed with Lemongrass. Mashed with Pilsner malt, Wheat & Oats & gently hopped & dry hopped with Amarillo. ..The perfect low alcohol thirst killer.”

Recommended.

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