Connemara
When reading through Jackson’s guide to single malt scotch, in a general description of malt whiskies from around the world, I found a reference to a peated Irish whisky, whose name I promptly forgot. (Who can remember all these names, when Jackson reviews over 1000 malts?) Not long thereafter, we were having dinner at Kitty Hoyne’s, and I asked our server for a glass of the peated Irish whisky, without recalling its name. She checked with the bar, and returned to our table with the bottle of Connemara, whose name I then remembered, a glass of which I then ordered. And ever since then, I have not visited this most enjoyable establishment without ordering at least one glass of this exceptional whisky.
This past week Danny found that his distributor carried Connemara, so over the weekend, I became a proud owner of a bottle of Ireland’s only peated malt. This is really a very fine whisky, with a taste reminiscent of Caol Ila, distinctly peated, but not overpowering, and not briny (I’m not fond of the briny character of, for instance, Bowmore.), smooth and flavorful, a great malt to end the evening with. As I mentioned in an earlier posting, my friend Ted, of Irish descent, was knocked out by it, as was Danny, who’s not of Irish descent, but who hasn’t let that fact interfere in the least with his enjoyment of whisky.
I have learned from their website that Connemara now has three different bottlings – the one we’ve been drinking, both at Kitty’s and at home, carries no age statement – a twelve year old, which unfortunately looks like it will be unreasonably expensive – and a cask strength version which has received the highest rating of all on tastings.com. Cask strength costs about 25% more than the regular, but when you consider how it gets stretched by the addition of water, probably ends up costing the same or even less.
And just for the record, the other Irish whisky currently residing in my cabinet is Black Bush. (As Dave Barry would say, I’m not making that up.) It’s a wonderfully smooth and tasty malt, aged in sherry casks, so it has just a hint of sweetness, perfect for everyday drinking. But really, who came up with that name?
This past week Danny found that his distributor carried Connemara, so over the weekend, I became a proud owner of a bottle of Ireland’s only peated malt. This is really a very fine whisky, with a taste reminiscent of Caol Ila, distinctly peated, but not overpowering, and not briny (I’m not fond of the briny character of, for instance, Bowmore.), smooth and flavorful, a great malt to end the evening with. As I mentioned in an earlier posting, my friend Ted, of Irish descent, was knocked out by it, as was Danny, who’s not of Irish descent, but who hasn’t let that fact interfere in the least with his enjoyment of whisky.
I have learned from their website that Connemara now has three different bottlings – the one we’ve been drinking, both at Kitty’s and at home, carries no age statement – a twelve year old, which unfortunately looks like it will be unreasonably expensive – and a cask strength version which has received the highest rating of all on tastings.com. Cask strength costs about 25% more than the regular, but when you consider how it gets stretched by the addition of water, probably ends up costing the same or even less.
And just for the record, the other Irish whisky currently residing in my cabinet is Black Bush. (As Dave Barry would say, I’m not making that up.) It’s a wonderfully smooth and tasty malt, aged in sherry casks, so it has just a hint of sweetness, perfect for everyday drinking. But really, who came up with that name?
posted by pops | 9:36 PM
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