‘Using the finest of Irish malted barley, our contemporary single malt whisky is triple distilled before being aged in ex-bourbon casks. We then finish our whisky for three months in unique American virgin oak casks which we have charred using Irish seaweed as our fuel source’.
This is take 2 for me [WLP79].
N: Whether it’s for you or not is one thing, but appreciating it is another. Today I tune into the torched peppery, cabbage-y smoky sheet-seaweed, grilled fish skin, old synthetic gym-wear, plasticine,…. If you are a ‘pairing’ fan, try this with roasted kale & cauliflower.
T: [With a drop or two of water], it’s similar on the palate as on the nose with a more gentle sweet salty dry seaweed & fish skin thread. We try this alongside the CS founders Reserve [WLP84] – where they inadvertently burnt-off/destroyed the seaweed – which, by comparison, appears to have allowed all the charmingly rich grain to shine through. Raisiny/malty/dry seaweedy snacks on the turn is the top of Currach’s game, tonight.
F: Short thin with echoes of what’s gone before. Slightly rubbery as before, but I find little milky action today, perhaps because we’ve a few ‘lactatees’ tonight.
C: Befitting tonight’s theme, this is surely method and madness personified? If Origin Spirits’ Founder’s Single Cask shows the method, this reveals the madness. It’s a whisky to be positively celebrated as an all-Irish innovative whisky. Hard to think of anything even similar to this, anywhere in the world, though we are told Writers Tears brought out a seaweed IPA cask finished whisky two months after Origin Spirits’ introduced their Currach. Then there’s Chichibu’s Coedonado beer cask offering [WLP], which tells us it’s not just the Irish who are trying all the things.