Distillery Visit - Bushmills

The Bushmills distillery is located in the town of the same name in Northern Ireland. It sits up near the coast in Co. Antrim, close to the famous World Heritage Site of Giant's Causeway. During a recent long weekend over in Belfast, we decided to drive up and pay a visit to one of the oldest distilleries in the world.

Review - The Dublin Liberties Copper Alley

Copper Alley is an Irish single malt whiskey released by The Dublin Liberties.  It was launched in September 2016 and is the company's second whiskey in their fledgling range, following 2015's Oak Devil expression.  The Copper Alley is named after one of the oldest streets in Dublin, which is located within the historic distilling district.  The whiskey used is single malt from an undisclosed Irish distillery and has been matured in ex-bourbon casks for 10 years before being finished in 30 years old Oloroso sherry casks for six months.  Only 31 such casks were used for finishing for this limited edition.

The Whistler 7 years old & 10 years old

The Whistler is a new range of Irish single malt whiskeys from the independent distillery of Boann. The distillery itself is nearing completion and not yet in production, but this stock has been purchased from the Cooley distillery under agreement.  This has then been aged for the last two years by the Cooney family, the owners of Boann.  In addition to the two whiskeys reviewed here, there will also be 5 years old and 10 years old Cask Strength bottlings.

The Rise and Rise of Irish Whiskey

* This article originally appeared on the Huffington Post UK on 11/10/16.

The Irish whiskey landscape is changing.

Whiskey in Ireland is experiencing an unprecedented boom. On the back of a general increased global demand for whisky as a spirit, the Irish side of the industry is witnessing something of a re-birth. But can this growth be sustained or will the market reach a saturation point somewhere in the future?

New release - Drombeg Premium Irish Spirit

Being St. Patrick’s Day, we thought we’d celebrate with some Irish whiskey, but then we discovered something a little different and very new – Drombeg Premium Irish Spirit. After a brief meeting with one of the founders, Gerard McCarthy, this spirit caught our imagination. It was the story behind the creation of this spirit, its unique production method and the three men who put inspiration and hard work together to invent and develop it.

The ethos behind the creation of Drombeg was to create a new product for consumers. Most brown/dark spirits on the market, such as brandy, whisky or rum, are released at a strength of 40% ABV or above. Most whisky based liqueurs are released between 18-25% ABV and are highly sweetened or have other elements added, such as honey, fruit or herbs. Therefore, John, Denis and Gerard saw a niche in the market for a pure and lower strength brown/dark spirit that had no sweeteners or other ingredients added.

Drombeg is a spirit that is produced in a small batch process using a second-hand still, local ingredients and still local spring water to bring to bottling strength of a lighter 22% ABV. It is produced using a proprietary method whereby oak shavings are added to the new spirit and aged in stainless steel for around a month. The oak shavings allow the influence of the oak on the spirit to occur far more rapidly than when laid down in an oak cask.

Drombeg was invented by three school friends, John O’Connell and cousins, Denis McCarthy and Gerard McCarthy, with the assistance of the former master blender at Irish Distillers, Dr Barry Walsh. The three friends are small independent distillers based in the pretty fishing village of Union Hall, West Cork, Ireland. They decided to name their product Drombeg, after Ireland’s oldest stone circle which is located near Union Hall and dates back to 150BC. Drombeg was launched April 2011, after a three-year long process of development, extensive research, planning and preparation. Drombeg is the first creation from Glanmara Ltd. They say that new spirits will be released in the near future and that some spirit is being laid down in oak casks for future release as whiskey.

Before starting in the spirits business John worked with technical companies such as Unilever, while Denis and Gerard were fulltime fishermen. They still fish a bit, but with fishing restricted to 100 days a year and the ever increasing expense of diesel, the boys, like many other fisherman, find making a living on the sea very hard. They all decided that diversifying into the whiskey business while staying in their hometown was their next big challenge.

Our tasting notes 
The spirit is a rich amber colour and the nose is sweet and rich but thanks to the lower ABV quite soft and approachable. With vanilla, warm baking spices (like cinnamon and nutmeg), hard butterscotch sweets and grainy cereal aromas the nose is not overly complex but it is pleasant and promising for such a young spirit.

The palate is sweet and, unlike many whisky liqueurs that have sugary thickness, it is quite light and vibrant, verging on the side of thin and delicate in the mouth. The initial flavour is of heavy butterscotch, honey and loads of vanilla. Some of the spirit graininess then refreshes the palate while the wood spices (especially cinnamon and clove) add a level of interest. There is still some of the youthful rawness to remind you that you are drinking a young spirit but this actually compliments the experience and balances the level of sweetness helping to make the finish bitter-sweet. The finish is quite short and uncomplicated.

For us, this is pleasant enough neat but not the way we would choose to drink it. It works well over ice which makes the graininess stand out and pushes back the sweetness. It would also make an ideal mixer or component to a cocktail. It is the type of spirit that would make an enjoyable long drink on a warm summer’s day. As intended, the lower strength makes Drombeg approachable and therefore could be a good introduction for a whisky beginner.

At present Drombeg is only available in Ireland for around €15, but expect to start seeing it in more locations as distribution is rolled out over the next years. For more information on Drombeg, have a look at their website, www.drombeg.org

Have just tried > Kilbeggan

Kilbeggan is an Irish whiskey that is currently produced by the award winning company of Cooley. It is made at a distillery in the town of Kilbeggan, which lies in the centre of Ireland in County Westmeath. The name of Kilbeggan is derived from the Irish Gaelic Cill Bheagáin, which translates as 'the church of Bécán'. St. Bécán was an Irish monk who founded a monastery on the site of the current town in the 6th century. The distillery is picturesque and sits on the banks of the River Brosna. Kilbeggan boasts two incredible world statistics - it is one of the oldest licensed premises anywhere and also houses the oldest working pot still in the world, which dates back to 1830.

The Old Kilbeggan distillery was founded in 1757 by the local McManus family and the current distillery stands on the original site. They chose the location for three reasons - the abundant water supply from the adjacent River Brosna and the proximity to both the prosperous local grain fields and peat bogs. The distillery was bought by John Locke in 1843 and coupled with a boom in Irish whiskey sales and the introduction of new technology, he led Old Kilbeggan through its most successful period. The Irish whiskey market collapsed due to a combination of the Irish War of Independence (1916-1921) and Prohibition in the USA (1920-1933). Locke's struggled on, but the distillery was finally forced to close in 1957 in its 200th anniversary year. It was not to reopen for another 50 years ...

The Old Kilbeggan distillery and its whiskey recipes were purchased by Cooley's founder John Teeling in 1988. He started Cooley in 1987 and his remit was to revive the old traditional whiskies that had fallen by the wayside during the difficult times. Kilbeggan's distillery buildings had been maintained during its dormant period by local historians and Teeling decided to renovate it and restart production on the site. Meanwhile, whiskey using the Kilbeggan recipe was being produced at the Cooley distillery in County Louth, between Dublin and Belfast. Whiskey production finally restarted in 2007, after a 50 year period.

Our tasting notes
The colour of Kilbeggan is a bright golden yellow and the nose gives a very pleasant scent that is clean and fresh. To begin with there are aromas of honey, golden syrup and distinct cereals (think of oatcakes). Then come notes of very ripe green fruits (imagine pears and apples) and sultanas, before dry grassy aromas reminiscent of hay/straw are joined by a later burnt sugar note. On the palate, this feels immediately soft, silky and gentle with lovely sweet characteristics of honey (possibly golden syrup again), vanilla and woody oak spice (think of cinnamon and nutmeg) present. These notes are complimented by crisp green fruits (think of apple and especially pear again) and a delicious tangy citrus quality that combines lemon and orange zest. Finally, some further wood spice and hints of bitter cereals and dried grasses come through. These cereals and the grassiness carry through to the finish, which is quite long. It exhibits a lovely mixture of sweetness, dryness and citrus - it moves from the cereals/grass to sweet sultanas and honey, then finally drying spices and tangy orange.

What's the verdict?
Kilbeggan is a delicious whiskey that offers plenty - it mixes a lovely fresh intensity with cereal and citrus notes that grip your nose and palate. These compliment the sweeter, softer notes almost perfectly. It is very easy drinking and also offers great value for money at between £15-20. Kilbeggan makes us wonder if there is any other whiskies within this price range that offers quality and aroma/flavour profile complexity in such a high ratio. We can't think of another one right now!

Have just tried > Tyrconnell

Tyrconnell is a single malt Irish whiskey that is currently made by the award winning Cooley distillery in County Louth, approximately half way between Dublin and Belfast. The name is taken from the Irish Gaelic 'tír Chonaill' which translates as 'land of Conaill' (the 'Conaill' in question was an ancient ruler of the north western part of Ireland) and the whiskey is named after a racehorse of the same name. This horse famously won a race in Ireland in 1876, despite being a 100-1 shot and is depicted on the packaging.

The Tyrconnell range consists of four whiskies - this single malt, plus three other 10 year olds finished in Madeira, Port and sherry casks. They are all single malts made from 100% malted barley in copper pot stills - this makes them rare for Irish whiskies which are normally blended. This regular single malt has recently picked up numerous prestigious prizes including a Gold Medal at the International Wine & Spirits Competition in 2010 and Best Irish Single Malt at the World Whisky Awards in 2008.

Tyrconnell whiskey was originally made by Andrew A. Watt & Co at their distillery in Abbey Street in the city of Derry. The Watt's distillery was founded in 1762 and was one of the largest in Ireland during the mid 1800s. The Tyrconnell brand was later created to celebrate the famous victory of that 100-1 horse, which at the time was one of the first 100-1 horses to win a race. Tyrconnell was one of the biggest selling Irish whiskies in the USA before the Prohibition movement took hold in 1920. The Watt's distillery was badly affected by Prohibition and the drastic drop in sales. It struggled on, before finally closing in 1925. The whiskey then had to wait 70 years to be revived by its current makers at Cooley.

The Cooley distillery was founded in 1987 by John Teeling and his idea was to resurrect some of Ireland's oldest whiskey recipes and traditions that had become extinct during more difficult times. He converted an old vodka distillery and Cooley has since won over 100 awards worldwide, including the title of European Distillery of the Year at the prestigious International Wine & Spirits Competition awards in 2010. Their range includes Connemara (the only peaty Irish whiskey), Greenore, Kilbeggan, Locke's, Michael Collins and Millar's. This regular Tyrconnell has no age stated on the label, has an alcohol level of 40% ABV and should cost around £25 a bottle.

Our tasting notes
The colour is a light golden yellow and the nose has a lovely clean freshness and vibrancy to it. There is a tempting combination of aromas that make you want to take a sip. First comes some vanilla and tangy citrus notes (think of lemon zest), then others start to appear - plenty of distinct cereals (this becomes particularly sweet and malty with time in the glass), honey and some fresh crisp green fruits (imagine pear and apple). The nose is straightforward in a very positive way. On the palate, this whiskey is soft and clean with a lovely initial buttery feel in the mouth. Some tangy citrus notes then appear which add freshness (think of lemon zest, with possibly some orange also). Other detectable characteristics include plenty of malty cereals and vanilla, some honey, fresh green fruit (the apple especially and some white grapes) and a hint of cinnamon. The palate is a very good recreation of the nose. The finish is surprisingly long for a whiskey of this lightness and freshness. The tangy citrus is again prominent and leaves a pleasant crispness on the tongue. The cereal notes get maltier and maltier as the other notes begin to die away.

What's the verdict?
Tyrconnell is a lovely whiskey - it is not the most complex but is refreshingly straightforward and is clearly well made and matured. This makes it very pleasant and enjoyably easy to drink. It is a good example of a single malt whiskey in the lighter, almost aperitif-like style and as a result would be good for a whisky beginner. It also gives very good value for money when you consider the quality of the dram on offer. Delicious.

New releases > Bushmills 21 years old

Bushmills holds the oldest distillery license in the world and this dates back to 1608. The distillery is named after the town of Bushmills in which it is located and lies close to the northern County Antrim coast in Northern Ireland, just two miles from the famous Giant’s Causeway. Global drinks company Diageo are the current owners and sales of the Bushmills whiskey range had plummeted before they took over in 2005. Now sales are growing rapidly following a sustained promotional campaign. The distillery is once again running at full capacity (approximately three million litres per year) to meet current demand. In addition to being the oldest licensed distillery in Ireland and the world, Bushmills also has the longest continually used logo. In 1784, the pot still logo was introduced in order to celebrate the formal registering of the distillery and this is still in use today, 226 years later!

Bushmills’ whiskies are all triple distilled in the traditional Irish way and the core range is a mixture of single malts and blends - the 10 years old and 16 years old are single malts, with the Original and Black Bush being blends. These are occasionally joined by special limited releases, such as this 21 years old. The 21 years old is an annual bottling, which was first released in 2001, and this year's release is limited to just 6,000 bottles. About a third will be allocated to the USA market, with the remainder shared between France, Ireland, the UK and the rest of Europe.

This 2010 release has spent its first 19 years maturing in a combination of ex-bourbon and ex-sherry casks, before being transferred for the last two years in to ex-Madeira casks. It is positioned at the top of the Bushmills range, both in price (recommended price is £120) and age. We were delighted to be invited to the UK launch, held at the Waxy O'Connor's pub in central London, where the Bushmills Master Blender Helen Mulholland opened bottle number 0001 of the 6000 for the assembled crowd to taste.

Our tasting notes
This 21 years old 2010 release is bottled at 40% ABV and the colour is golden amber. The nose is fresh and fruity, with plenty of dried fruits immediately present (think of raisins, sultanas and apricot). These are backed up by distinct malty cereal notes, some toffee and caramel aromas, and then something nutty (imagine toasted almonds) and some baking spices (especially cinnamon and nutmeg). On the palate, this whiskey feels incredibly soft and pleasantly coats the inside of your mouth. There are notes of distinct, almost sugary, sweetness (think of toffee and caramel again) and plenty of malted cereals, reminiscent of a robust biscuit like an oatcake. Then come some of the other characteristics from the nose - the dried fruits (especially raisins), toasted almonds and baking/woody spices. The overall combination of notes reminded us of Christmas pudding or rich fruit cake. A hint of dark chocolate develops right at the end. The finish is again initially sweet with that chocolate note coming through more prominently, before becoming incredibly spicy and drier - think of those woody baking spices again (cinnamon and nutmeg) plus a hint of clove.

What's the verdict?
This Bushmills offers a lovely dram of whiskey that gives a good mix of sweetness and spices. The aromas on the nose and flavours that come through on the palate are particularly good, with an interesting and excellent complexity. The finish is not quite to the same standard but still enjoyable, although it may be too spicy for some. Overall, this version of the 21 years old is a deliciously rich and pleasant whiskey that is well worth trying, if you get the chance.

At the same event, we had the opportunity to speak with Helen Mulholland - the Master Blender at Bushmills. We thank Helen for the time that she spent with us, on what was a busy evening for her. To read about what she had to say about Bushmills distillery and its whiskey - click here.

In Conversation with > Helen Mulholland, Bushmills Master Blender

Recently we had the pleasure of meeting Helen Mulholland, Master Blender for Bushmills Irish Whiskey, at the London launch of their new premium packaging for their 10, 16 and 21 year old whiskies.

Bushmills is named after, and located in, the quiet town of Bushmills on the County Antrim coast of Northern Ireland. The distillery is located remarkably close to the famous Giant’s Causeway which is one of Ireland’s most well-known tourist attractions. Bushmills holds the oldest distillery license in Ireland (since 1608). A remarkable fact that the new packaging was created to celebrate, along with the distillery’s trademark pot still.

As we rarely get the opportunity to chat with a renowned Master Blender, and certainly not in the cosy depths of a central London bar with a glass of her whiskey in hand, we decided to grab a few minutes of her time to ask a question or two.

“How did Helen gain the prestigious title of Master Blender?”

In a similar way to all good Master Blenders, Helen worked her way into the position through years of hard work and dedication. She began working with Bushmills in the lab on a student placement that lasted 6 months. After this relatively short time, she headed off to complete her Master’s degree after which time she returned back to Bushmills. After Diageo acquired Bushmills in 2005 the role of blender was created, and with a number of years having learnt the trade of whiskey making inside and out, Helen was chosen as the woman for the job.

“What makes Bushmills so special for Helen?”

Without a second thought Helen replied “Bushmills is a place that is alive and breathing.” She clarified this by saying that every part of the whiskey making process happens on site, including bottling. They are also in the rare position of having their own Cooper on site. She feels that the team that works so hard to make the whiskey is one large family and that the malts produced feel like their children. As each malt is made and matured using natural ingredients and elements, this allows the magic of personality to form. Unrepeatable combinations of grain, water, yeast, wood for the cask, and the local climate in the warehouse, allows each cask of whiskey to develop its own unique character.

While you may expect a Master Blender would say something similar to this, Helen’s eyes light up when she talks about the team that work with her and the whiskies they produce so you quickly realise this is a woman who is proud and passionate about her job and the distilleries heritage.

“How would Helen describe the whiskey to beginners?”

Helen believes that Bushmills makes whiskies for people to enjoy – a range of whiskey that is very approachable and offers something for everyone. A sentiment that we heartily embrace. Bushmills produce a range of whiskies that apologetically aim a diverse audience while maintaining the characteristic fruity smoothness that comes with triple distillation. Their various whiskies respond well with the infinite ways that people chose to enjoy their whiskey - straight, with water, with ice, with a mixer, and more. Helen chose to prove this point in a rather unexpected manner by handing us each a glass of frozen (yes frozen!) Bushmills 10 year old single malt. This was not what either of us has anticipated. What an experience though. Freezing cold, the whiskey took on a completely different personality. It became noticeably more viscous and mouth-coating, sweet but not cloying, and took on an enhanced note of honey, something akin to a really impressive liqueur. In short, we both found it absolutely delicious and refreshing.

"Does Helen have any cool facts about Bushmills?"

Both are us are big geeks when it comes to bits of trivia that are not widely known, so we had the perfect opportunity to find a few pub quiz style facts about Bushmills. Helen was happy to provide. Bushmills is one of the most visited distilleries in the UK with over 100,000 visitors per year. We guessed this most likely has something to do with the distillery's close proximity to the famous Giants Causeway that 'links' Ireland to Scotland in folklore. We didn't realise just how close. The distillery, in fact, shares a boundary with the World Heritage (UNESCO) Site within which the Giant' Causeway is located. Not bad facts at all.

We really must thank Helen for the time she spent with us and her genuine passion for Bushmills distillery and its whiskies. We had a thoroughly inspiring and enjoyable evening.

If you are planning a trip to visit Bushmills and witness Helen's hardwork in action, arrange a tour with the distillery (www.bushmills.com/Visit) but do make sure you visit the Giant's Causeway (whc.unesco.org) while you are there.

Have just tried ... Tullamore Dew Original

Owned by an innovator
Tullamore Dew is a multi award winning Irish whiskey. It was originally first distilled in the village of Tullamore, County Offaly in central Ireland in 1829. The Tullamore distillery was founded by Michael Molloy before passing to Daniel E. Williams in the 1880s. Williams had started working at the distillery as a teenager and had done almost every job there by the time he had worked his way up to the position of General Manager. He was a major innovator as well - he introduced electricity and the telephone to Tullamore village and its distillery, making it one of the most modern whiskey making facilities of the day. Williams also gave his name to his whiskey by combining the town's name with his initials, hence Tullamore DEW.

Tullamore Dew is the second best selling Irish whiskey in the world, with Jameson's in first place. This Original is triple distilled (as most Irish whiskies are) in copper pot stills, matured in ex-bourbon casks and released at 40% ABV. A bottle should cost around the £20 mark. It forms the backbone of the Tullamore Dew range, which also includes the sherry cask matured blend Black 43, 10 and 12 years old blends plus a 10 years old single malt. Tullamore Dew whiskey is also used within the popular Irish Mist liqueur, where it is mixed with herbs and honey.

New Irish distillery?
The Tullamore Dew brand has recently been acquired by the Scottish whisky company William Grant & Sons and is made at the Midleton distillery in County Cork, southern Ireland. Midleton were the previous owners of the brand and have agreed to distill the whiskey under license for the foreseeable future. Midleton took over the distilling of Tullamore Dew in 1965, after the Tullamore distillery closed and have produced it there ever since, along with other famous Irish whiskey names such as Jameson's, Powers and Paddy. It is rumoured that William Grant & Sons are planning to build a new distillery in Ireland, so as to produce the Tullamore Dew whiskies themselves.

Our tasting notes
The colour of this Tullamore Dew Original is a pale gold and the nose is light, fresh and zesty (think of lemon zest especially). There is plenty of oak and vanilla to begin with and these are joined quickly by some distinctive malty cereal grains and dried grasses (imagine hay or straw). Also evident are some pleasant wood spices (especially nutmeg) and an interesting doughy/ yeast note. On the palate this is again light, refreshing and zesty. It grows in richness as you hold it in your mouth with some lovely sweet elements combining well together - creamy vanilla, nuts (especially almonds), toffee and butterscotch. These are balanced by a good helping of bittersweet cereal grains, dried grasses and a pinch of wood spice (think of cinnamon and nutmeg). That yeast-like note comes through right at the end and carries through to the finish, which is short and sweet. The honey and vanilla are again prominent before the distinctive cereals come through to give the finish a drier edge.

What's the verdict?
This a good and simple whiskey that is worth trying if you get the chance. It would be particularly good for a beginner as it offers pleasant softness and smoothness, while having some interesting characteristics present. It could easily be mixed with something or would be great in an Irish coffee (they market it as such on their website!). An enjoyable and easy drinking dram that offers particularly good value for money.

Have just tried ... Paddy Old Irish Whiskey

Paddy is an Irish whiskey that has a rich heritage. It was first produced by the Cork Distilleries Company in 1779 and was called Cork Distillery Old Irish Whiskey (not the catchiest name, was it?). In 1881, a new salesman joined the distillery and he was soon to become legendary. His name was Paddy Flaherty and his sales technique and figures led to the profits of Cork Distillery Old Irish Whiskey rocketing. His name became synonymous with the product to the point where people all over Ireland would ask, "Have you tried Paddy's whiskey?".

The name was changed by popular demand in 1912 and Paddy whiskey has been available ever since. The whiskey is distilled three times (as most Irish whiskies are) in small pot stills. It has a particularly high malted barley content compared to other Irish whiskies and is then matured in ex-bourbon casks for seven years. Sadly, Paddy is now increasingly hard to find in the UK following the decision by Midleton, the current owners of the brand, to restrict the export of it and some of its other brands. If you can find a bottle (check out smaller convenience or liquor stores especially - that's where we found it), then it should cost £15-20.

As mentioned, Paddy is now made at the Midleton distillery, which is located in the southern part of Ireland in County Cork. Midleton was founded in 1975 following the joining of the Cork Distillers Company, John Jameson & Son and John Power & Son in the late 1960s. This group was called the Irish Distillers Group. They built the new distillery, which is now the largest in Ireland and one of the largest in Europe with an annual capacity of 19 million litres. Some of the most famous names in the Irish whiskey industry are made at Midleton, all to their original traditional recipes. These include Jameson, Midleton Rare, Powers, Redbreast and Tullamore Dew.

The colour of Paddy is a pale golden yellow and the nose is aromatic and clean. There is plenty of fresh vanilla and malted cereals up front, before they are joined by some lovely honey, nutty (think of almonds and hazelnuts), oaky and grassy notes (imagine dried grasses or hay). On the palate, this whiskey is mild, soft and light with the mellow malted barley and vanilla again particularly prominent. A very strong honeyed note then comes through and this is joined by other elements - sweet coconut, some toffee, more grassiness (dried hay again), toasted nuts (almonds especially) and some woody spice (think of cinnamon). The finish is soft, sweet and very malty and grainy. The finish lingers for a good length of time considering the general lightness of the whiskey. It becomes quite dry and woody right at the end and this is joined by a strange slightly metallic note.

Paddy is a lovely, light and fresh whiskey ("quaffable" we once heard it described as!). It is very easy drinking and would be a great introduction to Irish whiskey for a beginner. The whiskey is uncomplicated but thoroughly enjoyable and refreshing. The good pricing also means that it represents decent value for money (if you can find it...).

Have just tried ... Bushmills Original

Bushmills has the oldest distillery licence in the world, dating back to 1608. This licence was granted by King James I and the distillery has just celebrated it's 400th anniversary. Bushmills is owned by drinks giant Diageo and is based in a town of the same name in County Antrim, Northern Ireland. King James I loved Bushmill's whisky so much that he had it imported from Ireland and even sold some of his own land to fund part of the distillery expansion! In addition to being the oldest distillery in Ireland and one of the oldest in the world, Bushmills also has the longest continually used logo. In 1784, the pot still logo was introduced in order to celebrate the formal registering of the distillery and this is still in use today, almost 225 years later. Their whiskies are all triple distilled in the traditional Irish way and the core range is a mixture of single malts and blends - a 10 years old, this 'Original' and 'Black Bush'. These are occasionally supplimented by special limited releases, such as the 400th anniversary celebration blend, '1608'. Sales of the Bushmills range had hit rock bottom before Diageo took over in 2005 but now sales are constantly growing, following a sustained promotional campaign. The distillery is once again running at full capacity (approx. 3 million litres per year) to meet current demand.

This whisky is a blend of single malt and Irish grain whisky and has no stated age, suggesting that some young whisky has been used. The nose is quite fresh and crisp with a herbal note (think of freshly cut grass) and some fruitiness (imagine fresh green apples and ripe peaches). A whiff of raw, young spirit gives the nose a slightly unpleasant metallic edge. This translates on to the palate, with other flavours fighting against it. This whisky has lots of cereal/ grainy based sweetness and vanilla, with a lovely fruity quality (reminding me of peaches or apricots). The finish is short and dry with just a hint of nuts and woody spice (think of nutmeg). The Original should cost around £15-20 per bottle and is good value. There is some young spirit present that gives the whisky that metallic edge but otherwise it is light, crisp, simple and pretty good. It is refreshing and would be a good one to introduce someone to whisky with.

Great places to drink whisky ... The Toucan, London

The Toucan is a gem of a bar in the centre of London. It can be found in a side street, just off Soho Square and is a must visit for Irish whisky fans. The bar on the street level is compact (as a result there is normally a crowd of people standing out in the street supping on their pints of Guinness!) and looks like any other Irish themed bar. It is when you go down in to the basement bar, that you discover the real treasure. This bar is even more compact and cosy and has the biggest selection of Irish whisky that we have ever seen. The collection is extensive and the range covers all the regular big names, rarer bottings from these big names, smaller brands and numerous other rare and discontinued whiskies, some of which are kept padlocked! Check out their whiskey menu, order something and then sit and savour with a pint of guinness. On our recent visit, we tried three very good whiskies.

Redbreast 12 years old
This is a pure pot still whiskey produced at the Midleton distillery. Pot stills are frequently used in Ireland and these are short, fat, large stills that produce softer and more rounded spirits. The spirit is further softened by being distilled three times, instead of twice in Scotland. This is one of my favourite Irish whiskies and I had not tried it for ages. The nose is light and fresh with some vanilla, honey and fruitiness, like fresh apples and pears. On the palate, these notes are prominent and are joined by dried fruit (imagine raisins and sultanas) and a bit of spiciness (crushed black pepper, I think) right at the end. It is creamy and rich but very fresh at the same time. The finish is long, complex and very well balanced. This cost £4.50 a shot and we enjoyed it so much that I went and got a bottle the next day.

Jameson Crested Ten
This whiskey is a special release that was to be discontinued, but is now rumoured to be re-released soon. The nose is light and full of vanilla and nuts (imagine almonds). The palate is smooth and very light with the vanilla and almonds being joined by dried fruit (raisins and sultanas), some maltiness and a blast of toffee. There is also some dryness and the overall feeling is very cleansing. The finish is shortish and gives a creamier and richer feel than at any other time, with the dried fruit particularly prominent. A hint of something spicy (nutmeg, I think) comes through right at the end. Again, another of my favourite Irish whiskies and it cost £3.50 a shot.

Bushmills 1608
For the final whiskey of the evening, I decided to push the boat out and buy something more limited. This is a commemorative bottling from Bushmills that is celebrating the 400th anniversary of them being awarded their license to distil and there are not that many bottles being released. The colour was much darker than most Irish whiskies that I have had before and the nose is full of dried fruit (those raisins and sultanas again), honey, vanilla and a strong whiff of sherry. This is very smooth and silky in the mouth with all the elements from the nose present being joined by a blast of toffee and a spiciness that reminded me of nutmeg or cinnamon. The finish is long and creamy with lots of vanilla and toffee, but is maybe a bit woody and dry towards the end. This is a good whiskey but I am not sure that it was worth the £10 a shot that I paid!

Distil 2008

Distil 2008 is a trade only show that is held annually at the Excel exhibition centre in London. It is run in conjunction with the London International Wine Fair (LIWF), with the idea to showcase new and unusual products to retailers, restaurants etc. Myself and Matt (one of my colleagues from Royal Mile Whiskies) went to the show and sampled some of the products on offer. We tried a number of whiskies, which I have listed below with some basic tasting notes and thoughts. As and when I taste them again, then I will expand these notes and give more detail and distillery information. We began on a supplier stand who had a large range of award winning American whiskies (commonly called bourbons) and worked from there!

Elijah Craig 12 years old
This bourbon is rich and complex with some sweet caramel, vanilla and coconut flavours present. Age has done this a lot of favours and it is so smooth. It would be very easy to drink loads of this. It is thick, creamy and full bodied with a nice finish that has just a hint of aniseed.

Old Fitzgerald 1849
This one is an 8 years old bourbon that is really good as well. The nose has sweet grain on it, mixed with a nutty element (walnuts, I think), vanilla oakiness and almost a hint of something smoky. This is rich on the palate with lots of woodiness (this always reminds me of coconut), vanilla and caramel. That hint of smoke is there on the finish also. very interesting.

Evan Williams 1996 single barrel
Another bourbon that has been aged for 12 years in fresh oak and the vanilla and coconut flavours are very prominent here. This is very well balanced and feels smooth and luxurious on the palate. It is a limited release due to being from a single barrel.

Parker's Heritage Collection
A great example of a bourbon. Bottled at cask strength, this was full in flavour and body. The marriage of the sweetness from grains used and the influence of the wood was perfect. Lots of vanilla and coconut but also an interesting hint of nuts (something like walnuts and almonds). On adding water, it becomes almost too perfect and creamy. I need to hunt down a bottle of this one because it is fantastic.

Yoichi 10 years old
Having not tasted many Japanese whiskies, I was interested to try this one. Japan is only second to Scotland in the amount of whisky produced and generally the standard is high. The nose has a hint of peat smoke and earth to it with some interesting sweetness. On the palate, it is quite fruity (dried fruit though) and citrusy (think of orange marmalade). It feels creamy and smooth with quite a dry finish where the peat smoke takes over. Really nice.

Jura 16 years old
A nice and crisp whisky from the distillery on the isle of Jura. Their younger releases can have too much raw spirit for some people's tastes but this is much smoother and richer, due to the extra age. There is a hint of smokiness mixed with quite a fruity (sultanas, I think) and malty sweetness. This is quite nice but then I tried ...

Jura 18 years old
This had moved the 16 years old on to another level. Part maturation in sherry casks make this certainly more complex. It is richer and creamier in the mouth and with a nice level of sweetness, vanilla and something nutty (maybe almonds?). This is mixed with just a whiff of smokiness. It also had an interesting salty tang to it which complimented the rich caramel and sherry notes. On the finish there is also a hint of aniseed. Very good indeed!

Tyrconnell 10 years old Madiera finish
We moved on to the Cooley distillery stand where we tried this and the following two whiskies. This has been finished in Madiera casks and this gives the whiskey some great dried fruit notes (think of raisins, apricots, pears). It is rich, creamy and sweet with some lovely caramel and vanilla as well. A really, really good whiskey and a great example of how a cask finish can influence the final product.

Greenore 15 years old
This is a newly released and very limited batch single grain whiskey. These contain no barley and are rare. It is smooth and sweet with lots of vanilla, honey and almonds. Very full bodied and it just melts in your mouth. I had never properly tried grain whiskey before and this is an excellent example of one.

Kilbeggan 15 years old
Another very limited release of only 1000 bottles. This is the best Irish whiskey that I have tasted to date. It is rich, creamy and smooth with lots of vanilla, honey and sweet maltiness mixed with an interesting dryness and some spiciness (like nutmeg, I think and maybe just a hint of ginger). Very well balanced and truly great.

After this, myself and Matt went on to try some rums and then made our way to the wine fair, at which point the afternoon started getting hazier and hazier ....

Have just tried ... Green Spot

Green Spot is a premium Irish whiskey that is distilled by Midleton, the largest distillery in Ireland. It is one of the rarer whiskies in production with only around 5000 bottles released each year. Midleton is located in County Cork and is owned by Pernod Ricard, a large international drinks firm. They also produce other famous brands such as Jameson, Tullamore Dew and Paddy there. They use a mixture of malted and regular barley (this is common in Irish whisky distillation, see explain about ... the difference between scottish and irish whiskies) and it is then triple distilled in a pure pot still. This still is large, squat and bowl shaped and is made of copper, lending the spirit it's unique Irish character. The whisky appears light in colour and no age is given on the label. It is actually a mixture of seven and eight years old pure pot still whiskies with some of it being matured in sherry casks.

On the nose there is the malted barley coming forward but beneath this is some dried fruit sweetness (raisins and sultanas). This was a surprise on the palate. Normally Irish whiskies are light, fresh and smooth due to the triple distillation but this one is quite rich, full bodied and a bit rough. The maltiness and sweetness from the nose are present along with something strange and tangy (which I couldn't place) and a definate sherry influence. It burns a little so I added some water. This didn't really do it any favours and just diluted what was already there rather than revealing some new characteristics. The finish was dry and again rough with raw spirit plus an interesting note of menthol. I was disappointed by this. Numerous people rave about Green Spot but it didn't deliver the smoothness and freshness that I expected or wanted from an Irish whisky. This retails for around £35 a bottle.

Explain about ... Differences between Scottish and Irish whiskies

Scotland and Ireland both have a rich heritage in the whisky industry. Both say that their whiskies are the best in the world but only you can really decide which you prefer. So what are the differences between the whiskies from these two nations?

1. The spellingThis has been the basis of many arguments - the Scots spell it whisky and the Irish spell it whiskey, with an 'e'. It is not known why this is. Whiskey with the 'e' is also used when referring to American whiskeys. This 'e' was taken to the United States by Irish immigrants during the 1700s.

2. The distillation process
It is here that one of the main differences occurs. Generally, Scottish whisky is distilled twice and Irish whiskey is distilled three times (there are exceptions to the rule, in both cases). Distilling three times produces a lighter, purer and smoother spirit with higher ABV strength.

3. The stills
The size and shape of the stills used in the distillation process are different. In Ireland, pot stills are frequently used. These are short, fat, large stills with a round base that produce softer and more rounded spirits. In Scotland, distilleries use a wide variety of shapes and size of still and this gives wider diversity (see Explain about ... How whisky is made).

4. The use of peat
In Scotland it is common to use peat to dry the malted barley so that it is ready for milling and mashing. The type of peat used and the length of time the barley is drying in the peat smoke will influence the flavour in the final spirit. This gives Scottish whisky is fullness and traditional smokiness. In Ireland, they use wood in this process and this makes the spirit less smoky and lighter but again, there are exceptions. (for example, Connemara use peat and produce a very smoky range of whiskeys).

5. The use of grains
The Scots use malted barley in most whisky that is produced, however this is not the case in Ireland. They also use malted barley, but may mix other grains in with it. Traditionally Ireland has had a poorer economy than Scotland and barley is expensive to buy. Therefore, it is cheaper to use other grain to produce whiskey. This grain whiskey lends itself to blending and historically it has been used to make cheap blends.

6. The distilleries
The oldest registered distillery in Ireland is Bushmills, which has been in production since 1608. In Scotland, the oldest one opened in 1772 (Littlemill, which has now closed down). Glenturret is the oldest current distillery in operation, opening in 1775. In Scotland there are currently over 80 distilleries in production but in Ireland there are only three. These three are the result of smaller distilleries joining together. At each distillery they adher to the traditional recipes and techniques from each of the original distilleries. This gives the resulting whiskies their own individual characteristics. The three distilleries are Bushmills, Midleton (which produce Jameson's, Powers, Paddy, Tullamore Dew and Midleton) and Cooley (Connemara, Kilbeggan, Locke's and Tyrconnell).