Gary

Managing apostle and whiskey enthusiast

Jameson Distillery Bow St. Tour

/ / Distillery Tours, Gary's Blog

Richard shared his experience just over six years ago here, and while it doesn’t sound like much has changed, I did want to highlight some of the differences and high points.

First key change from 2012 – the ticket was €13 and included 1 Jameson drink, while only a few select guests were asked to taste Jameson against an American whiskey (Jack Daniels) and a Scotch (Johnnie Walker). In 2018, the ticket is now €20, but everyone gets 1 Jameson drink AND the opportunity to taste the big three. Is it worth €20 (or $23 USD at the time we were there? To each their own (we weren’t disappointed, but I’ll share a tip to consider at the end!)

Another change from 2012; the only operational distillery offering public tours was Bushmills.  In 2018, there are two other distilleries right in Dublin:  Teeling Whiskey Distillery (began distilling in 2015) and Pearse Lyons Whiskey Distillery (which opened in July 2017, but Pearse Lyons began distilling a few years prior).  So if you’re looking for operational distillery tours, there are many more options today!  We did the Teeling Whiskey Distillery tour at the end of our trip, and I’ll share that experience later.

I agree with Richard that if you’re well versed in how whiskey is made, the tour is unlikely to break new ground.  This isn’t an operational distillery today, but I thought they did a good job as they tried to lay down now only the process, but make it sensory interactive.  First – you can get your free Jameson drink before OR after the tour.  Arriving early, we opted for before, and the choices were either neat, on the rocks, or in a cocktail (which I didn’t get the details of, but it involved ginger ale and my Dad thought it was pretty good).  These were all premade/prepoured, and you handed them your stub and took one.

After a short history lesson and a video, the guide takes you into a room where you have groups of 4 at a workstation where they’ll walk you through the whiskey making process.

These nifty workstations are in a fairly dark room, and each has focused lights above it that will highlight the area that the guide is talking about.  They start with malting, and highlight the tile in the middle (from a malting room floor), and have malted/unmalted barely that you can feel/smell (I guess taste, but who knows how many folks have fondled it; and the guide didn’t suggest this).  Then they move to distillation, where they have a spritzer bottle of spirit produced from a column still and a pot still, and invite you to spritz a long piece of paperboard (think ‘perfume sample’ in a department store) and smell the difference.  Then, they talk about the maturation process on the right, with bottles showing the color progression, and small boxes where you can uncork and smell the difference between a bourbon cask and a sherry cask.  All in all, I thought it was fairly well done – and for folks who aren’t familiar with whiskey making, probably fairly educational.

Then we get to the good part – the tasting.  Everyone gets 3 pours in front of them, and they’re labeled simply “Scotch Whiskey”, Jameson, “American Whiskey”.  He has everyone nose the Jameson first and talks about what most experience.  Then he has everyone take a wee sip just to prime the palate.  He has everyone then nose the American Whiskey and asks if folks can guess what it is (Jack Daniels).  Then he does the same with the Scotch Whiskey (Johnnie Walker – I thought Red but couldn’t swear to it).  This exercise was to highlight how Jameson compares to the best selling American Whiskey and Scotch Whisky on the planet.  We didn’t get any certificates or anything, but it was an enjoyable tasting.

After the tasting, you are customarily ushered through the gift shop, which had a nice assortment of stuff.

A little background – during our trip to Ireland, I was on a quest to find a bottle of whiskey that met certain criteria (listed in order; I was willing to give up the last couple)

1. Something I could afford (wanted to stay under $200)
2. Something I absolutely loved.
3. Something I could not purchase back home.
4. Something non-chill filtered.
5. Something bottled at cask strength.
6. Something distilled/matured in Ireland.

Hence, I was willing to bring home a fine, independent bottling of Scotch if I found one at a shop – provided I could try it first to check off that 2nd box. Nothing in the gift shop jumped out at me, but in the bar area, we noticed that they had a “fill your own bottle straight from the cask” setup which was intriguing. For €100, you could fill your own bottle of cask strength (I’d assume non-chill filtered) Jameson Black Barrel. That definitely checked some of the boxes, and when we asked if we could buy a sample at the bar, they obliged (which gave us a chance to check every box!) My Dad and I shared the pour (a standard 35 mL pour) and gradually added water as we went. The barrel was about 60% ABV, and my guess is that somewhere close to 50% it really hit its stride. Delicious for sure! My challenge was that while delicious, it wasn’t tremendously complex (and while non-age stated, it is likely 7 yrs old or so). Also, this was only the second full day in our 16 day trip. I made a note that if I didn’t find anything I liked better, I’d probably talk myself into a bottle of this.

So – what tip might I offer to those who are familiar enough with the whiskey making process? I’d still pay this a visit if you have the opportunity, but I’d skip the tour all together and go right to the bar and order a pour of the cask strength Black Barrel (be sure to specify that you want to try what they’re selling at that time!) You might be impressed enough to leave with a pretty unique bottle, and one you’ll hopefully enjoy.

Sláinte!
Gary

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National Whiskey Sour Day

/ / Cocktails

Before the hate mail comes pouring in (“Hey – weren’t you the guy who hated all of these holidays?”), I can admit when I’m wrong. Not saying I was BUT sometimes you just need a good excuse for a drink. If the powers that be give you National Whiskey Sour Day, why fight it?

Full disclosure – I’m don’t spend a lot of time making cocktails. Drinking them is another story, but typically when I’m looking to enjoy my whiskey, I’m just pouring it neat. But when the mood strikes, I do take pride in a well made cocktail. Today, I opted to try a new recipe in celebration of National Whiskey Sour Day:

Gentleman Jack Sour
1 1/2 oz. Gentleman Jack
3/4 oz. fresh lemon juice
1/2 oz. simple syrup
Dash of bitters

Their instructions ask to half-fill a cocktail shaker with ice, shake vigorously for 20-30 seconds, and strain into a chilled rocks glass that is half-filled with ice. I deviated slightly by only putting a few cubes in my shaker (more like 1/4 full).  The result?  Refreshing and delicious!  The sweet and smooth character of Gentleman Jack doesn’t try to dominate the sour components like a spicier, higher proof bourbon might (which is NOT to say that would be a bad thing if that’s what you’re looking for; drink what you like the way you like it!)

We would like to thank Flowers Communications Group and Gentleman Jack for sending us materials to review.

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To Add Water, or Not To Add Water

/ / Gary's Blog

“You’re not going to ruin that 30 year old whisky with water, are you?”

(sigh) I expect as long as there are people drinking whisky, there will be people with strong opinions on HOW to drink whisky. Whenever I’m asked this question in various formats (“Do you like water in your whisky?”, “Should I add water to my whisky?”, “Doesn’t adding water to whisky ruin it?”), I try to understand the context and include a disclaimer that what I think matters a sh!t-ton less than what they think.

There have been some extensive experiments on the topic (Bjorn Karlsson and Ran Friedman of the Linnaeus University Center for Biomaterials Chemistry published their results in Scientific Reports 7 in 2017; here’s a link if you’re interested). I won’t try to summarize their findings, other than to say it proves that adding water alters the flavor. In itself that isn’t news – anyone who had added water to whiskey could attest to that. Although I thought they nailed it with the following statement: “Overall, there is a fine balance between diluting the whisky to taste and diluting the whisky to waste.” Where that line is I believe varies by the individual.

In my experience, the perfect amount of water is entirely dependent upon the whisky drinker (first!) and the whisky. There are many whiskies where I find that adding water doesn’t improve it, and may negatively impact my enjoyment of the spirit. There are also many whiskies where I find the spirit speaks to me best at some proof lower than what it was bottled at. I personally prefer whisky bottled at cask strength as it gives me the opportunity to find that sweet spot. But even that sweet spot can be tricky – today I may prefer my 120 proof Knob Creek Single Barrel proofed down to 110ish (a 1 oz pour with a half-teaspoon of water added is just under 109 proof). Another day I may find it really hits me perfectly closer to 100 proof (a 1 oz pour with a teaspoon of water added is just under 100 proof).

Do I sit there with a teaspoon and measure it out? Nope – usually I have a bottle of water on hand, and will use the cap to measure out a few mL at a time. The proof itself isn’t that important – at least to me – since I know it may vary from one day to the next. If there was one specific proof where a bottle just nailed it, and that never changed it – I’d probably invest the time/energy to figuring that out initially, and then bringing the entire bottle down to that point. Thankfully, that isn’t how it works – at least for me.

If I could offer any advice, it would be this: Try adding water to see what you think – but do it slowly. If you find it isn’t helping – STOP! If it seems to be getting better, keep going. Or not. Ultimately – drink how you want to, and not how other people (me included) tell you.

Cheers!
Gary

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Glenfarclas 25 Year

/ / Review, Scottish Whisky, Speyside /

Glenfarclas 25 Year

43% ABV
$140-$180
Website
Glenfarclas 25yr

What the Distiller Says

100% Oloroso sherry cask maturation.
A great after-dinner whisky so rich and full that it is a dessert in itself, with a finish that goes on forever.

Tasting Notes
Colour: Amber with dark-gold highlights.
Nose: Complex, yet refined, with tempting aromas of marmalade, honey, freshly ground coffee, sherry and nuts. Some oaky tannins.
Flavour: Full-bodied and robust, the sherry and the oak fight for your attention yet neither overpowering.
Finish: Intense, long lasting, dry and malty. A beautiful dark chocolate taste at the back of your mouth to complete the 25 years old.

What Gary Says

Nose:  Herbal, grassy, vegetal with notes of green tobacco and leather; a bit of water brings out a subtle sweetness with peaches and honey.
Palate:  Bam! Sherried almonds in fruits salad with pears, honey, chocolate and nutmeg sprinkled in; a subtle port-like nuance going on.
Finish:  Long, nutty sweetness with a spice kick at the end (when you get there).
Comments:  This is even lighter in color than the 21 yr AND the 17 yr (very odd). The nose was a bit of an enigma; like the 17 yr, it is a departure from the rest of the range – lacking in those sherried dark fruit notes you expect with an aged single malt that’s been in Oloroso sherry this long. But it makes a big comeback on the palate, delivering those sweet fruity notes. I got a port-like sweetness near the end on the palate, which I particularly liked (like the 21 yr, left me to wonder if there was other wood involved – but there isn’t). A delicious dram, although with a beguiling nose.

Rating: Stands Out

(Richard had reviewed this as part of a Whisky Advent calendar; below are his notes from that review)

What Richard Says

Nose: Rich, deep, and refined sherry character with just a little bit of oak and tannins in the back.
Palate: Creamed honey, lighter sherry than the nose would foretell, oak, and a pinch of cracked pepper.
Finish: Lots of lingering cocoa powder and oak.
Comments: This is a lovely example of an older sherried single malt. Glenfarclas also seems to be priced rather attractively for a 25 year old. However, this particular malt is a little less complex than I would expect or hope for. Oak, tannins, and sherry are the predominate notes (understandably) but I’m not getting much else. Even still, this is a very nice dram and one you should consider trying, given the opportunity.

Rating: Stands Out

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Glenfarclas 21 Year

/ / Review, Scottish Whisky, Speyside / ,

Glenfarclas 21 Year
43% ABV
$115-$140
Website

What the Distiller Says
100% Oloroso sherry cask maturation.
An incredibly rounded whisky that leaves you refreshed and contented. A whisky that always deserves a second glass.

Tasting Notes
Colour: Dark amber-gold.
Nose: Intense, full of aromas – sherried fruit, tropical fruit, nutmeg and almonds with slight citrus notes at the end.
Flavour: Full bodied rich and rounded, develops slowly into fruity and spicy flavours.
Finish: Long-lasting and smooth with a chocolate feel at the back of your throat.

What Gary Says
Nose:  Thick and rich, sherried raisins, apricots, figs; a hint of barbecue sauce (vinegar, brown sugar) with a subtle nutty spice; notes of tobacco, leather and coffee cake
Palate:  Rich sherry sweetness, cherries, peaches, toasted orange marmalade with walnuts; creamy mouthfeel to start but then sharpens with toffee and nutmeg.
Finish:  Moderately long, sweet, drying with a smokey/nutty spice.
Comments:  A delicious whisky by all accounts – and a flavor intensity I rarely experience with a 43% ABV dram. A fair amount of complexity, nicely balanced between sweet, spicy, and oaky elements, a creamy mouthfeel – until it isn’t. Thus far, this is my favorite offering from Glenfarclas (with the 15 yr being a close second). Not quite as sharp as some of the others, but enough of that unmistakenable Glenfarclas edge you don’t doubt its heritage. Even at 43%, it handles a little water nicely – with the fruit notes stepping up, but not losing the spiciness.
Rating: Stands Out/Must Try

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