Delighted to have Btl no 21 @teeling_whiskey potstill beside all the greats at no 21 Fleet st.The great Con houlihan keeps eye on all ye!
Well done to @teeling_whiskey @jackteeling @stephenteeling on another milestone #irishwhiskey#potstill#helping Dublin charities #Dublins finest
I had heard of this vodka before but I had no idea it was produced by Buffalo Trace Distillery. 10X distilled in small batches and made with wheat. This is a high quality vodka, don’t let the cheap price fool you!
Day 83 : Dingle single malt Batch 2 cask strength
@dingledistillery distillery opened in 2012 and was the first liquid issued from the Irish whiskey revival we are currently seeing (from 3 distilleries all over Ireland, another 24 have been commissioned in less than 10y), followed by Teeling who has recently launched a few bottles of a single cask Pot Still Whiskey of their own and should be more widely available sometime before/around January.⠀
With only two casks worth of whiskey produced per day, their production is slow and small. This second batch is matured in ex bourbon, Olorosso and Pedro Ximenez casks. The whiskey is young but for anyone into Irish whiskey, seeing new liquid finally getting out and following a distillery's journey through building their own style is so exciting!⠀
#bottlekill of this decent Irish 🇮🇪 whiskey, the #JamesonBlackBarrel . As a rule I have not been much of a fan of the core Jameson expression, so how did this fare over the journey? Open: 11/2/18 - Finished 18/9/18;
AGE - ❌ NAS
ABV - ❌ 40%
NCF - ❔ silent
NAC - ❔ silent
V4M - 📍 in the 🇦🇺 $67 - $76AUD range;
It doesn't hit many of the malt marks (bar the value for money) as I suspect E150 is added and it is chill-filtered. Neither of those two things make it bad however, especially if you are not asked to pay a premium price. It is just a guide of course and my own opinion at that;
It's a lovely unctuos mouthfeel (like most Irish🍀whiskey) with a fabulous flavour profile improved by the charring of the barrel, which provides an extra layer of interest. The pot still distillation adds lovely deep and rich fruit notes. Malt, dried apricots, cinammon, nutmeg, honey'd notes and oak all married into that oily mouthfeel. It's an enjoyable #dram and a large step beyond the standard #Jameson . Would I replace it? It's above average and it would likely tip out the Writer's Tears range but not say the Redbreast or Teeling. It isn't a no, but there are others I might go to again or for the first time rather than grab this. 7🌟's out of 10. It certainly has changed my opinion of Jameson on the whole;
Back to the charring, to me, it's similar to the Johnnie Walker #EspressoRoast or the Glenmo' Signet in that its got some bitter chocolate and coffee note bitterness to the palate and finish. Which I love.
Not #whisky or #singlemalt but #potstill#whiskey#dailydram#dram#whiskeyporn#whiskeylover#slàinte#whiskeygram#instadram#uisgebeatha#slàintemhaith#whiskeywayoflife#whiskeynerd#whiskeygeek#whiskeyanorak#everythingrocks in a #cradleglass#daydramming with #theWhiskeyLion 🦁 #whiskyfabric
A great read for anyone thinking of starting out. This book has everything you need. It has a list of all the equipment and ingredients and talks you through the processes step by step. Excellent read. You can get it on @amazon
Situated on the fault line between Highlands and Lowlands, @glengoyne is tucked away near Dumgoyne Hill. The hills in and forestry in the area provided great cover to operate illicit stills; Glengoyne came into official existence in 1833, although no written record exist prior to 1833, it is believed that, like many 19th century distilleries, distilling happened prior to becoming a legal entity.
In the 19th century the main water source for Glengoyne was a small waterfall in the back of the distillery near the hill, supplying 100L of water. Given the explosive expansion of the distillery in the 20th century Glengoyne now sources their water from Loch Carron. The barley is malted and delivered by Simpsons Maltings. Using a Porteus mill, 4 tons of barley are turned into grist for each mash, running 4 mashes per day, 7 days a week.
Glengoyne prides themselves on an unhurried spirit (hence the slogan, “Unhurried since 1833”) and a very laid back culture that is more about the art and passion of making great whisky, not just getting whisky on shelves. I saw this culture first hand when I asked our tour-guide, Katie, for details around the mash cycle. She introduced me to the mashman, Peter, and inquired about the wash process. He laughed a bit, rubs his brow, said “Aye, I don’t know off the top’me head. Hold on.” Peter scurries off, comes back with a binder full of notes to help answer my nerdy questions
Now, thanks to Peter, I can tell you each mash goes through a 3 wash cycle, first being ~12,000L at 64C, followed by a second wash ~6,500L at 77C. The third and final wash of 12,000L at 90C will then be recycled as the first water for the next batch. Approximately 19,000L of wort are transferred to 1 of 6 Oregon pine washbacks. Two of the washbacks are brand new, and the other 4 have almost reached their life expectancy of 30-35 years. Once transferred to the washback, 60kg of yeast is added to the wort to ferment for 56 hours. Some longer fermentation periods are done for up to 110 hours.
Continued in the comments
Day 82 : Jameson Caskmates Stout edition⠀
"Whisky & Stout are two favourites in Ireland and after a long time behind the bar they have finally rubbed off on each other. It began in Cork when our master distiller Billy Leighton bumped into Shane Long of Franciscan Well Brewery and they hatched a plan to send some Jameson (bourbon)Casks to Franciscan Well to see how they would influence their prized craft stout (Shandon swing top for US market). When the casks made their way back to Midleton Distillery they had a new life full of stout character.⠀
They then filled theses new craft beer barrels with Jameson Original and let age for around 3 months – until all thought it was ready. In the end it kinda looked the same but played a different tune."⠀
Other beer finishes have been done since and Irish Distillers recently acquired the cork-based Eight Degrees Brewery "to ensure a long-term beer supply to sustain the continued growth of Jameson Caskmates, a product introduced by Irish Distillers on a trial basis in 2014."⠀
The Eight Degrees Brewery founder stated that they opening mission was "to brew naturally adventurous, great-tasting beers that were more exciting and innovative than anything else in the market. Becoming part of the Irish Distillers family means that we have the long-term capabilities to continue on this mission".⠀
Quand Foursquare, Hampden et Velier collaborent, cela donne Veritas : un rhum blanc (légèrement coloré car non filtré), sans ajout de sucre mais à la palette aromatique explosive.
C’est Velier, l’embouteilleur italien, qui a conçu Veritas en collaboration avec les distilleries Hampden (Jamaïque) et Foursquare (Barbade). Veritas est un mélange de rhums blancs de la traditionnelle Coffey Column de Foursquare à la Barbade et du Double Retort Pot Still de Hampden en Jamaïque, sans aucune sophistication, seulement du rhum parfaitement distillé et mélangé pour tous les futurs artisans du cocktail !
Le nez s’ouvre sur un Hampden léger, fait de fruits exotiques très mûrs, d’olive et de cuir. Le caractère jamaïcain est là, sans emporter complètement le profil cependant. Un petit air métallique et cuivré résonne avec l’eau-de- vie de prune. Le rhum est aromatique et puissant mais ne brûle pas du tout, l’alcool est présent au nez mais il est bien fondu. Les fruits prennent de l’ampleur et la mûre complète le tableau. Le duo ananas / olive très jamaïcain fonctionne à merveille, ce caractère est justement exploité, il n’est pas grossier.
L’aération amène un côté plus musqué. Sans aller jusqu’à parler d’un rhum sauvage, on peut tout de même dire qu’il est plus « Hampden ». Il est plutôt corsé et déterminé, même si l’on cerne également un certain enrobage, une pellicule grasse et ronde qui le contient. On imagine une jolie texture soulignée par un cuivre fin.
La bouche est ronde et acide à la fois grâce à des notes de fermentation qui tirent vers la saumure
Construite vers 1750 la distillerie Hampden appartenait à l'origine à un écossais Archibald Sterling. Hampden est connue pour ses rums lourds distillé en alambic en cuivre. La fermentation est longue et naturelle (aucune utilisation de levures commerciales). Degré : 47
Âge : non vieilli
Rhum, Rhum blanc, Rhum de tradition anglaise (Rum), Rhum traditionnel de mélasse
Animal, Fruits, Iode, Minéral, Végétal
Day 81 : Jameson Blender's Dog⠀
The Whiskey Makers Series is made of three expressions : the Cooper’s croze, the Distiller’s Safe and the Blender’s dog (refering to the equipment used by Master Blender Billy Leighton to sample whiskies from the cask) to honour their Head cooper, Master distiller and Master blender. Blender's dog is blended from a mix of Virgin American Oak & First Fill Bourbon Casks with grain with from 7 – 11 years old blended with Bourbon & Sherry Pot Still Casks with 9-year-old plus whiskey.⠀ #nuala#whiskygram#bartender#irishwhiskey#whiskey#whisky#potstill#jameson#slainte#topwhiskies
Had a great weekend as always visiting my buddies at @bighilldistillery and checking out their shiny new piece of kit. Distilling gin inspired by the pioneering character of George Mallory, they're perfectly placed in the shadow of the church where the man himself would (illicitly) practice his climbing skills. Ridiculously smooth and infused with the warming spice of a unique Nepalese tea blend, be sure to give Spirit of George a try if you ever get the chance!
Day 80 : Jameson Gold Reserve⠀
Originally launched for the Asian market, known as Jameson XO got discontinued." @jamesonwhiskey Gold Reserve is comprised of three different pot still whiskeys and one grain whiskey ranging from 10-13 years old minimum . Of the pot still whiskeys, one is aged in virgin American oak for 10 years, one in ex-bourbon for 10-20 years, and one in ex-sherry for 10-12 years. The grain whiskey component is aged mainly in ex-bourbon with some virgin American oak in play."⠀
《sᴛᴏʀʏ ᴏғ sᴘᴀɴɪᴀʀᴅ 》.
ғʀᴏᴍ ᴄᴏᴍᴘᴀss ʙᴏx
The new "Long Term" release of @compassboxwhiskyco .
blend of six different whisky’s of which 48% matured in sherry casks. It consist of the following: - 40% matured in a sherry butt from a distillery near Aberlour;
- 25% matured in a wine cask from Teaninich, 8% matured in a refill sherry butt from Deanston;
- 7% matured in a refill hogshead from Deanston;
- 5% Glen Elgin from recharred barrels, and
- 15% Highland blended malt matured in heavily toasted French oak casks.
This Highland blended malt consists of - 60% Clynelish, - 20% Dailuaine and - 20% Teaninich.
A huge thanks to @justfazibarber and his barber shop ... A classy place for real gentlemen
#compassbox#scotchwhisky#whisky#nonchillfiltered#spain#wine#sherrycask#blend#whiskydesk#desk#potstill#clynelish#dram#instadram#follow#whiskyporn @whiskydesk @tonightspoison #mumina