Award-Winning Irish American Whiskey launches in Ireland, homeland of renowned Master Distiller Brian Nation

press release

Award-Winning Irish American Whiskey launches in Ireland,

homeland of renowned Master Distiller Brian Nation

Brian Nation (left) with Patrick O’Shaughnessy

 

Cork Born Brian Nation brings Minneapolis distilled Keepers Heart Home to Ireland as First International Market

 

The O’Shaughnessy Distilling Co. (OSDC), a family-owned distillery located in Minneapolis, MN, announced distribution of Keeper’s Heart Irish American Whiskey into Ireland, the first availability for the award-winning liquid outside the United States.

 

Created by whiskey icon Brian Nation, formerly Master Distiller for some of the most well known Irish whiskeys including Jameson, Redbreast, and Midleton, Keeper’s Heart is a new style of whiskey, bringing together the best of Irish and American whiskey-making traditions. After leaving Ireland in 2021 to move to America and craft Keeper’s Heart with the O’Shaughnessy family, Brian is bringing the unique blend of Irish and American whiskeys home.

 

Keeper’s Heart Irish + American Whiskey launched in 2021, and quickly expanded its portfolio with Keeper’s Heart Irish + Bourbon. With its innovative liquid and expert craftsmanship, Irish + American became the most awarded new whiskey brand in 2022, including International Wine and Spirits Challenge Platinum, Ultimate Spirits Challenge 94, Critics Challenge International Platinum and Pr%f Award Double Gold honors.

Speaking about the foundation of O’Shaughnessy Distilling Co., Co-Founder Patrick O’Shaughnessy said:

“What started as an O’Shaughnessy family reunion became the birthplace of Keeper’s Heart, a celebration of our family’s Irish-American heritage,”

 

“Our great great grandfather came to the United States from Ireland, and our large extended family has stayed close to our Irish roots. Keeper’s Heart was created to celebrate that. We are extremely proud of the Keeper’s Heart team and the reception the brand has received since we launched. It has made it possible to continue to grow Keeper’s Heart and evolve the liquid offerings, and now, as we begin international distribution, Ireland was at the top of the list. We hope the Irish people enjoy what we have created as much as the American drinkers have.”

 

Liquid development is led by Master Distiller Brian Nation, who has more than 22 years of experience working on some of the most renowned and high-quality Irish whiskeys in the world.  Born and raised in Cork City, Ireland, he moved to Minnesota following a meeting with the O’Shaughnessy family to embark on a new adventure and create a new style of whiskey, marrying the best of Irish and American whiskey-making traditions.

“I never thought I’d leave Ireland until I met the O’Shaughnessy family and heard what they wanted to create,” said Master Distiller Brian Nation.

 

“Their vision was inspiring, and together, along with American Whiskey visionary David Perkins, we’ve created an innovative liquid portfolio and a brand that celebrates family, and heritage. Keeper’s Heart is my passion project, and I’m proud to return home to share with my friends and family what we’ve been up to across the pond.” 

Nation, back in Cork

 

Nation collaborated on the blending of Keeper’s Heart with Liquid Collaborator and Advisor, David Perkins, founder of High West Distillery. The pair aims to combine the best of Irish and American whiskey traditions, by blending of Irish Triple Pot distilled whiskey, Irish Grain Whiskey with American Rye and Bourbon. 

 

“From the beginning, our goal has been to put Keeper’s Heart on the world whiskey map, and today we begin expanding into international markets, sharing our story, our proud Irish-American heritage, and our award-winning liquid portfolio with the global whiskey community. Beginning that journey in Ireland is the perfect first step,” said Mike Duggan, CEO of O’Shaughnessy Distilling Co.

 

Keepers Heart will be available exclusively from Barry & Fitzwilliam from Mid-March.

 

Commenting on the distribution agreement for Keepers Heart, Michael Barry Managing Director of Barry & Fitzwilliam said, “we are very proud to be distributing such innovative whiskey’s created by the Master Distiller Brian Nation and we look forward to a long and fruitful relationship.”

 

It will be stocked in off licenses across the country, including Bradleys, Cork, Molloys, Dublin, Redmonds Ranelagh, Celtic Whiskey Shop, CarryOut Off-Licences, The Offie, Cork, Irish Malts and WinesoftheWorld.ie, RRP €49.00.

 

For more information, please visit www.KeepersHeartWhiskey.com.

Spots Star At Cork Whiskey Festival.

Spots Star At Cork Whiskey Fest

Taking us to the high Spots at Gallaghers is Midleton Whiskey Ambassador Ger Garland

I met three of the Spots at the inaugural Cork Whiskey Festival, all part of a stellar masterclass in Gallaghers Gastro Pub where Midleton Legend Ger Garland and Brand Ambassador Matthew Smith guided us through the selection along with  some of their finishing wines.

My conclusion? That Green Spot is amiable, ideal for chillout moments if rather innocent and playful (a morning sip said Matthew). Yellow is more grown up, a little edgier (just a tad). Red is smoother, more sophisticated. By the way, if someone said to me "you can have the Green only" I would not be at all disappointed. 

And that 12-year old sherry turned out to be an unexpected favourite! Perhaps not that unexpected as Lustau is my favourite sherry.

The line-up at Gallaghers

The story of the Spots began under the hustle and bustle of cobbled Dublin streets in the early 1900s where a single pot still Irish whiskey brand was quietly making a name for itself. The first of the branded spots didn’t appear until the 1920s.

Mitchell & Son matured their whiskey in casks in a network of underground cellars. When the fortified wine casks were filled (exclusively with new make spirit from Bow St. Distillery) and brought back to Mitchells, they were marked with a daub or ‘spot’ of paint which identified how long they would be matured for. Blue for 7 years, green for 10 years, yellow for 12 years and red for 15 years – hence the name Spot Whiskey.

Matthew

These along with the Green Spot Wine Geese series as well as limited editions such as Gold Spot make up the full selection of Spot Whiskeys. At Gallagher, we enjoyed the Green, the Yellow and the Red.

Back in the days when distillers sold barrels of whiskey direct to customers who finished them in their own way, there was a lot of variation in the market, according to Matthew.

The bonding business thrived for decades but was on the way out in the 1960s when the few remaining distilleries, consolidated in Midleton as Irish Distillers, refused to continue the supply barrels. But, as often happens in Ireland (and presumably elsewhere), someone knew someone and through that insider track, Mitchell had their supply continued.

While sherry and fortified wines are often quoted as being the difference makers in the Spots, credit is not always given to the influence of the Spanish oak in which these wines have been matured. This oak (from Galicia), Matthew told us, is spicier, drier and with more astringency, than other oaks.

And there are also different influences as we move from Spot to Spot though all are Pot Still. The first difference is ABV: 40% for Green, 46% for Yellow and Red. The second is age, 10 years for Green, 12 for Yellow and 15 for Red. All are matured in Bourbon and Sherry casks but there is a third cask used in the case of Yellow (Malaga wine) and Red (Marsala wine from Sicily). All these factors add to the variety in Irish whiskey even if Spot, though well-loved, is not a large share of the overall market here. Prices too go up as you move from Green to Red!

Ger 

Green Spot with its light and delicate nose and flavours and silky mouthfeel is, like all the Spots, produced in Midleton. It weighs in at 40% ABV but the Cask Strength version, that we also tasted, has a hefty 59.1%. Ger said it is quite potent and hinted that you may need to add a drop of water!

Ger was very much taken with the 12-year old sherry and so was I. “Amazing with Gubbeen smoked cheese or their smoked sausage,” he advised. “With its nutty nose and rich flavours, it is a nice interlude on our whiskey journey today.”

Now we were on to Yellow Spot. Matthew: “Moving to a sweeter basis. The 12-year statement on the bottle means that the youngest whiskey in the product is 12 years old, it will also contain older.” He indicated that those with a sweet tooth will prefer the Yellow over the Green. And Ger confirmed that the Malaga wine is very sweet and syrupy, a dessert wine.

Matthew enthused over the Red saying it was fantastic,  with that dessert wine influence now from the Marsala "..darker.. more complex…sweeter..” For me though, it was also smoother than the Yellow. 

While Ger was enthusiastic about the Marsala, I didn’t really fancy it on its own - it was also part of the tasting. But it certainly seemed to do the trick with the Red Spot.

Time now to leave the packed room and head out into the city rain and prepare for another day on the whiskey trail tomorrow. And the good news, after a hugely successful opening night and a string of well attended events on the first day, that insiders are already forecasting that the Festival will be back again next year.

Like to know more about the Spot Series? Then please click here.  

And Single Pot Still? Single Pot Still whiskey is unique to Ireland in general and is regarded as the quintessential style of Irish whiskey. Made from a mash of malted and unmalted barley and then triple distilled in traditional copper pot stills, Pot Still whiskeys are characterised by full, complex flavours and a wonderful, creamy mouthfeel. In order words, your Spots are very good to begin with.

Dingle Drive. Slea Head, Clogher Head, Ceann Sibeál. Sunny. Windy.

Heading for the great outdoors? Why not take this Dingle drive? 

Including Slea Head, Clogher Head, and Ceann Sibeál.

By all means, visit and linger at Slea Head. You may even take time out to climb the hill alongside and that will open out even more splendid views. Don't worry too much about the weather. It was very windy when we visited. Do wrap up well and don't do anything silly near the water.

After Slea, head for Clogher and climb to the top for a magnificent 360 degree view. It is not the easiest of walks but not that tough either. But good footwear is essential, as there are quite a lot of muddy patches and standing water around and you'll need all the support you can carry, including a walking stick.

Slea Head.

On Clogher, looking inland

Slea Head, from the roadway.

Sybil, from Clogher

The Three Sisters From Clogher.

Sybil, from Clogher

Heading towards the top of Clogher

Slea Head

Taken from Clogher

Looking inland from Clogher

The dead man or the sleeping giant. Inis Tuaisceart taken from Clogher. 

While shooting the waves at Slea Head last week, I happened to get this shot. The bird was walking quickly up and down the rocks near the wall of the road down to the sand. Not very well up on seabirds but, thanks to @RichardTMills, I now know it is a Ruddy Turnstone. The Turnstone is a highly migratory bird, travels the world, flying thousands of miles.

Two Highly Recommended Wines for you, a Barbera from Italy and a Vermentino from Languedoc-Roussillon.

Two Highly Recommended Wines for you, a Barbera from Italy and a Vermentino from Languedoc-Roussillon.

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Valle Unite Montale Barbera Colli Tortonesi (DO) 2013, 14% 

RRP & stockists: €23.95, Le Caveau Kilkenny, 64 Wine, Greenman Wines, Bradleys Cork

While Nebbiolo may be the star (think Barolo!),  Barbera  is the popular everyday red wine grape in Piedmont; those wines from Asti and Alba are probably the best-known of the varietal. With high acidity and alcohol, low tannin and sweetness, Barbera is approachable and affordable. This particular Barbera has the advantage of being organic. 

Colour is a mid ruby, somewhat lighter around the edge. This may be of the 2013 vintage but the nose is fresh and complex, its ripe cherries hinting at youth rather than age. And that complexity is striking on the palate as is the typical acidity. Smooth and well balanced right to the end, some grip still there though as it lingers long. Dry in the end and very satisfactory indeed.

Pasta, veal, pork, and game are the regularly suggested pairings. Wine Folly say roasted and vegetable-driven dishes while Wine-Searcher goes for Seared rabbit livers, Thai duck noodle soup, and Roasted, herb-crusted lamb rack. I think the lamb would be my first port of call!

They also produce an excellent white. Recent review here.

Highly Recommended.

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Click here for growing list of top wines for 2023

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Domaine Bassac Le Vermentino du Grand Mur Nos Parcelles Côtes de Thongue 2021, 14% ABV 

A wine new to Mary Pawle list, expect to pay €20 to 21. Contact: Mary Pawle Wines 

Vermentino is mostly a grape of the Mediterranean coast, grown mostly in Italy (all over the country but most notably in Sardinia and Tuscany) and France (widely in the Languedoc-Roussillon and also in Provence). Expect citrus (lemon, lime), apples and a lively acidity. Best drunk when young.

Our wine here, part of which has been barrel fermented, comes from Languedoc-Roussillon, from the Côtes de Thongue. The vineyard is situated at Puisalicon, a small medieval village in the heart of the Languedoc not too far from Beziers, a town that rugby fans will be familiar with. Domaine Bassac is a family estate of several generations standing and much of its wine is exported. Pioneers in organic farming, current operators François Delhon (family member) and Jean-Philippe Léca have been doing it organically since 1987.

The colour is quite a light straw, shimmering bright in the glass. Light fruity and herbal notes in the aromatics. Good firm fruit flavours follow, citrus mostly with hints of tropical, and also the expected (but certainly not over the top) acidity that ensures balance.

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This dry and fruity wine should pair well with pasta, vegetarian dishes, poultry, lean fish, and also as an aperitif. 

Highly Recommended

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Click here for Good Value Wine List 2023

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Spring down the Rabbit Hole this Easter on a Mad Hatter themed stay at Cork’s Imperial Hotel

press release

Spring down the Rabbit Hole this Easter on a

Mad Hatter themed stay at Cork’s Imperial Hotel

Jamie-Leigh Fallon from the Imperial in the role of Mad Hatter Pic by Louis Tang

~Treat some bunny special to a fantasy inspired break inspired by the Mad Hatter available to book now until 16^th April~

Cork’s Imperial Hotel is transporting guests to Wonderland this Easter with their latest innovative offering inspired by the beloved and zany Mad Hatter from Lewis Carroll’s novel ‘Alice in Wonderland’. Affectionately known as Cork’s Grande Dame, the Imperial is Cork’s most historic hotel, located on Cork’s South Mall, right in the heart of the city. While steeped in over 200 years of history the Imperial is synonymous with creative flair and exudes a fun-loving personality which not only makes every stay unique but keeps guests anticipating what sensational offering could be coming next! This Easter guests are invited to ‘spring’ down the rabbit hole and journey into Wonderland.

Following on from the recent ‘Queen of Hearts’ inspired décor the hotel team has devised a brand new ‘Mad Hatter’ inspired display in the hotel’s iconic lobby which features top hats and wonderland flourishes tumbling in topsy turvy fashion from the high vaulted ceiling overhead. The hotel has also collaborated with talented milliner Tina Coyne from Elizabeth Christina Design in Kinsale to curate a hat and head wear showcase in true ‘Mad Hatter’ fashion!

Search for the white rabbit and his signature pocket watch which may be hiding amongst the impressive floral displays festooned throughout the hotel’s ground floor. Take pause to puzzle out a riddle or two at the impressive photo-wall which is designed for any would be ‘Mad Hatters’ to strike a pose at during their stay.

Little bottles labelled ‘Eat me’ and ‘Drink me’ playfully invite you to sample delicious food and drinks with a mad hatter twist! Join in the slightly bonkers fun of a Mad Hatter’s Tea Party with a themed afternoon tea prepared by the hotel’s talented pastry team.  Savoury treats to look forward to include; a hot cross chocolate bun, buttermilk scone with cream and jam, cream cheese and cucumber finger sandwiches, egg mayonnaise on a brioche bun, mushroom pâté on brown bread, bacon jam and cheddar on brown bread. Sweet confections will include: ‘Grow me Shrink me Shroom’ choux bun filled with vanilla ganache, blackberry gel on a pistachio sablé biscuit, ‘Always Time for Tea’ spiced biscuit and a ‘White Rabbit’ carrot cake.

You’ll smile like a Cheshire cat upon sampling the ‘Mad Hatter’ signature cocktail which has been devised using local ingredients and Irish spirits for your delectation at No. 76, the trendy bar within the hotel and available to accentuate your meal at the elegant ‘Sketch’ dining space.

The hotel was recently awarded supreme winner at the Hotel and Catering Gold Awards in recognition of their superb standard of hospitality, heartfelt commitment to sustainable business and constant  strive towards innovation.

Don’t be late for this important date! The Mad Hatter themed package at the Imperial Hotel is available for bookings now until 16^th April and includes an overnight stay for 2 people with afternoon tea, cocktails and a birdcage sharing platter to share plus breakfast included starts from €160 per person or you can also add a couples spa treatment from Escape Spa at the Imperial for extra indulgence.

See www.imperialhotelcork.com/madhatter.html for more. To make a booking email reservations@imperialhotelcork.ie or call 021 4274040. 

Paradiso Cork Celebrates Spring With New Six-Course Seasonal Menu

press release

Paradiso Cork Celebrates Spring 

With New Six-Course Seasonal Menu

Artichokes, from the spring menu at Paradiso 

When Denis Cotter opened Paradiso in Cork City in 1993, his mission was to create an exciting, modern, vegetable-based cuisine. Thirty years later, that vision lives on in the innovative seasonal menus created by Denis and his team.

Having recently transitioned to a six-course seasonal menu, the emphasis for spring is, as always at Paradiso, on rich, complex flavours with a focus on seasonal ingredients, delivering an exciting and pleasurable dining experience while putting vegetables front and centre.

Manager Dave O'Mahony

Manager Dave O’Mahony welcomes the launch of the spring menu saying, “Coming into spring, we are putting away the roots and tubers that have served us well over the long winter. The spring menu will focus on the early crop of asparagus from Gort-Na-Nain Vegetable Farm as well as nettles, wild garlic, artichokes and rhubarb. This is always an exciting time of year, but even more so this year as our new six-course menu format is the perfect way to showcase seasonal produce.”

Diners can expect dishes like asparagus, black garlic, preserved lemon and rosemary puree with viola and pan-roasted artichokes, nettle broth, lemon arancini, pine nut crumb and smoked tomato purée. Sample desserts include rhubarb semifreddo with ginger crumb and aged Coolea with stout toast and beetroot relish. 

The six-course spring costs €65 per person with optional wine pairing available for an additional €30 (€35 including an aperitif).

Paradiso is located at 16 Lancaster Quay, Cork City and is open 5pm — 10pm, Tues­day to Saturday. For more information and reservations, see www.paradiso.ie or call o21 4277 939.

Keep up to date with the latest news by following Paradiso on social @paradisocork

The splendid Ivy Restaurant at Killarney's Victoria Hotel

 The Ivy Restaurant at 

Killarney's Victoria Hotel

Goat cheese starter

The Ivy Restaurant at Killarney’s Victoria Hotel is a splendid place to dine. There’s a high degree of comfort and space, a friendly and courteous team, and the food (not to mention the drink) doesn’t disappoint either. We had dinner there recently and can give it a big thumbs up!

The Ivy by the way is the main restaurant of the lovely hotel on the Muckross Road but has its own entrance and exit to the car park. There was a very warm welcome and soon we were studying the menu while sipping one of the impressive ales from the Killarney Brewing Company as the fire glowed nearby. They have two fires in this ultra comfortable and rather elegant room.

Cod

They have quite a list of starters and “small bites”. I rarely turn down a dish when St Tola is listed and so I gave the nod to the Baked Goat Cheese Crostini (Warm St-Tola Goats Cheese, Toasted Garlic Croutes, Black Cherry Compote, Almonds, Balsamic Reduction) at 13 euro.

A terrific mix of flavoursome textures and colours and I was up and running. CL probably got one of the most colourful dishes in the place with the Melange of Melon, Strawberry & Orange Duo of Raspberry & Champagne Sorbet, Yogurt, Honey & Mint Dressing (€12). Something different, something delicious.

Colourful Starter

She followed up with the Pan-seared Kerry Coast Cod, Leek Fondue, Maple Glazed Beetroot, Chorizo Crumble Limoncello & Saffron Crēme (€25). Hard to beat that oozing freshness and flavour.

And no let down with my mains either, straight from the grill. It was the The Ivy Steak Sandwich, 6oz Sirloin Steak, Garlic Ciabatta, Dijon Mayo, Rocket Leaves, Crispy Dried Onions, Pepper Sauce & Fries (€ 20). A superb piece of meat enhanced by very appropriate accompaniments, all well cooked and so a well satisfied customer.

Steak sandwich

Could we manage dessert after all that? Well we’d share one, becoming the usual at this stage! They also have a list of desserts wines and drinks. With a full bar, you won’t go short and they offer wines from all over, cocktails galore, and the best of whiskeys and other spirits along with beers and non alcoholic options. The hotel itself is also spacious, comfortable an excellent as we found out over a two night stay. Hope to get a blog post on that up soon.

Rhubarb & Strawberry Crumble

Check out the full menus here.