Sourced from fourth-generation Wild Irish Seaweed [sustainable] harvesters [see pic], this is Origin Spirits’ first cask ever to be influenced by seaweed. To honour this momentous/historic event, just 220 bottles from this premier cask were released at cask strength, 20 further bottles held back for tastings like this – so a big thanks to Stephen for the opportunity to try it. Early on, Origin Spirits were not so “nuanced” with their ingenious seaweed cask-seasoning technique, initially placing a [grade 3 charred] US virgin cask upright, loading it with 10kg of seaweed and setting fire to it with a flame thrower over and over again [and taking the char grade up to 4-5].
N: Similar to the standard Currach yet far richer and more resinousness, I find this [oloroso] sherry-driven, the illusion of. Stephen tells us it’s the Kombu [and wood chips] that bring those sherried /leathery tannins. Sweet, toffee caramel notes also apply. Later, I pick out streams of runny milky [white] chocolate and > tablet.
T: Even though there’s far more seaweed used in the preparation of this cask, its effect is more subtle than the previous Currach, the seaweed more of a side note by comparison. Starting with an abv-driven lively/formidable sweet toffee, almost rye-like arrival [which is a joy every time], it continues with sweet rubbery bourbon-y toffee,.. the miso/fungal/nori sheets underneath, moving into chocolatey and rubbery bourbon-y toffee putty.
F: With a medium fade, it’s the low-phenolic waxy carbolic seaweed notes that enhance the Irish/US putty confectionary notes at the death and add to the moreish curiousness.
C: This is a fascinating young whisky. What a start to the process. The strength carries it.