West Cork Black Cask, is a Blended Irish Whiskey from the West Cork Distillery in Skibbereen. The whiskey itself has been matured in some highly charred bourbon barrels, with each barrel charred to a level of 5. From this chariness comes vanilla, butterscotch and toffee flavours which in turn brings smoothness and sweetness to a whiskey.On the nose, West Cork Black Cask has aromas of vanilla, toasted oak and spices which remind you of your favourite curry dish. The palate is light and delicate making the whiskey well balanced. the finish is that of chocolate and ginger.
Micil Poitin, is named after the current distillers great great grandfather, who started distilling poitin (moonshine) in his house in Galway. Today it is still produced the same way using 100% Irish barley and bogbean botanical. It is produced in a micro-distillery in Galway City, home to poitin making.The flavour begins with light honey and malty notes, as for the finish it is surprising smooth and velvety. At 44% ABV it is a lovely soft, silky experience.
The Dubliner Bourbon Cask, is a Blended Irish Whiskey which has been aged in ex-bourbon barrels. This whiskey is a new addition from the Dubliner range, from which you may know from their Dubliner Irish Whiskey Liqueur. On the nose the Dubliner Bourbon Cask, has a well honeyed aroma which reminds you of the liqueur, there is also notes of spice and a hint of orchard fruit. The palate has some welcome malt and grass notes, the finish is that of peppery spice and honey, which gives the whiskey its smoothness.
St Patricks Oak Aged, is a Blended Irish Whiskey distilled, matured, blended and bottled in Cork. The whiskey is matured for more than three years in first fill bourbon barrels. It os comprised of three year old grain whiskey with some 21 year old malt whiskey.On the nose the St Patricks Oak Aged, has strong vanilla aromas, with undertones of honey and butterscotch. A creamy, buttery whiskey that coats your whole mouth, with flavours of honey, vanilla and toffee apple. The finish is that of oak spice, that lingers until the end.
Tullamore DEW 12 Year Old is a Triple-Distilled, Triple Blended Irish Whiskey. It is one of the best core range Blends on the Irish Market, and combines the best aspects of Malt, Pot Still, and Grain whiskeys to create a complex diverse blend.The marriage of all three styles of whiskeys ranging from 12 to 15 years old matured in a selection of ex-bourbon and ex-sherry casks.The nose has elements of rich fruits, malt spice, a distinct nuttiness, and rich fruit cake. The palate follows suit with rich fruits, and nuttiness, clear influences of the sherry casks with a lingering milk chocolate finish.
The Temple Bar Irish Whiskey, a Blended Irish Whiskey made up of grain and malt whiskeys. The whiskey has been especially bottled for the Temple Bar Pub in Temple Bar Dublin. It has been matured in ex-bourbon and ex-port pipes married together to form this whiskey.On the nose the Temple Bar Irish Whiskey, has a strong aroma of vanilla and butterscotch. It has undertones of ginger spice and nutmeg that seems to come from the port pipes. The palate itself is that of red berries, orange zest that is finished off with a citrus fruit that dance around your mouth.
The Dublin Liberties Oak Devil, is a Blended Irish Whiskey from the Quintessential Brand. The whiskey has been matured in ex-bourbon barrels. The name Oak Devil comes from the fact that the Liberties, also know as the old home of distilling in Dublin, having been known as "hell" back in the 18th century. An actually oak devil would greet the people coming into the area but it has since disappeared. It is said that the oak found its way into a whiskey cask.On the nose the Dublin Liberties Oak Devil, has aromas of toasted malt, cherries, honey and all spice. As for the palate there are more flavours of spices used for baking, raisins, vanilla and a hint of white pepper. The finish is that of creamy milk chocolate.
Star of Bombay Gin, is a variation of Bombay's main product Bombay Sapphire, but has Bergamot orange peel from Calabria and Ambrette seed from Ecuador added in. It is in the style of a London dry gin and is juniper led in taste. It is named after a 182-carat cabochon-cut violet-blue star sapphire from Sri Lanka. The gem was presented to Mary Pickford, the silent film star by her husband, Douglas Fairbanks. The use of not quite ripe berries being harvested for the gin means that the flavour of the gin is fresh and citrusy. For a garnish I would use raspberries and a spring of mint to bring out the fresh summer flavours. During the winter a slice of orange, flamed is a lovely way to end the day.