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Currach Single Malt Irish Whiskey

Overall rating
80.44/100
votes
11
Category
Single Malt
Bottler
Origin Spirits Ireland Ltd. (OS)
Bottling serie
Atlantic Kombu Seaweed Cask
Bottled
03.2020
Casktype
ex-bourbon & seaweed charred virgin oak casks
Casknumber
Batch 1
Strength
46.0 % Vol.
Size
700 ml
Added on
31 Mar 2020 2:52 pm by whisky313
Non-chillfiltered

Average value

€ 49.67

8 × in wishlist

11 × member ratings

19 × in collection

Whisky Reviews for Currach Single Malt Irish Whiskey

3 users have left a review for this whisky and scored it an average of 80.44 points

  1. whisky313 did not rate this whisky Specialist

    From the creators of "Kalak Single Malt Vodka" & "Ornabrak Single Malt Gin", Origin Spirits Ltd. welcome into the range the first whisky to be finished in seaweed charred casks, the "Currach".

    Originially matured in ex-Bourbon casks before being finished in seaweed charred virgin oak casks has resulted in a multi-layered flavour profile with a delicate umami character.

    The Name "Currach" comes from a traditional Irish boat made of wicker, animal skins and tar going back to the Neolithic times. It would have been used to gather religious artefacts, transport whisky to Scotland and today is still used to harvest seaweed in Ireland.

  2. mydramofwhiskey scored this whisky 77 points Member Senior

    Not overpowering on the nose. Vanilla, berries, almond, and nori. Black coffee with sugar and slightly peppery and spicy on the mouth with a long finish.

    Had a taste of this from a whisky event and very interesting to hear about terroir and providence being talked about as a selling point for this whisky.

  3. WhiskyLovingPianist scored this whisky 79 points Connoisseur

    https://whiskylovingpianist.wordpress.com/2020/06/23/s-w-a-g-origin-spirits-ireland/

    Origin Spirits experimented with 7-8 seaweed varieties, settling on Combo Atlantic seaweed for this expression as “the most democratic”. The release of this, the first seaweed-finished whisky, was scheduled the weekend before Paddy’s day [2020], a weekend that unfortunately coinciding with the COVID-related lockdown !!!

    The process for this Currach involves charring/smoking those Kentucky casks using seaweed as the fuel. The seaweed is placed at the entrance of the cask and set alight with a flamethrower [see pic] before the lid is put on. This is repeated 6 times for each cask. The seaweed-prepared casks are then filled with [3-4yo ex-bourbon-matured] triple-distilled West Cork Irish whisky [at 46%abv with no colour/no chill-filtering], for 3-4 months – the point when it was deemed that all the flavours from the seaweed had been extracted.

    N: I find it very port and/or [sweet] red wine-matured [Scotch] whisky-like. On the quirky side, we’ve carbolic/butyric/creosote touches with something vegetal like cabbage umami miso? with putty=plasticine. It becomes more and more bizarre as it opens out [morning breath being one of the particulars]. Everyone one of our group suggested plentiful and varied flavours.

    T: An unusual zing to start, the higher abv making for a marked difference compared with the previous examples, along with significantly longer cask maturation pre-seaweed. With putty at first, it follows on with the same unusual miso-butyric earthy > mushroom-y/miso notes as the nose and becoming maltier on the turn. Overall, a really fascinating result on the palate is sure to make for a Marmite malt.

    F: There’s an Irish/US-esque lactic/sweet finish, but it helped [my observations] that I knew the makeup of this presentation beforehand. It’s rather oily and rubbery at first before becoming dry and a tad butyric with the faintest hint of sesame & wasabi-covered Chinese crispy snacks. Butyric tar rubber and more putty at the death. It’s not super-salty though I’d definitely describe it as maritime vegetal.

    C: This is not at all as outrageous as one might expect, but as it opens out it becomes more quirky. I shall try this tomorrow without preceding it with the smoked vodka.

    TAKE2:

    C: No further additions or amendments to yesterday’s observations. Much like Chichibu’s ‘wasabi’ soya bean beer cask [WLP], this is a must-try – and to think it’s just 3-4 yo whisky! It makes you wonder what other whisk[e]ys from other distilleries would come out like, put under the same conditions. I can imagine Scotch suiting this approach very well.

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