Tasting: 3 Irish whiskeys from Glendalough Distillery, including the new Japanese Mizunara oak finish. StPats Ireland whiskey irishwhiskey
American consumers have an unfortunate tendency to pigeonhole certain categories of spirits, rarely more so than they do with Irish whiskey. To the vast majority of drinkers, Irish whiskey is simply a tightly defined commodity, represented in totality by the big, mass-market blends such as Jameseon, Bushmills or Powers. Like “blended” whiskeys in other markets, these are created by combining different elements, threading malt whiskeys and Irish grain whiskeys together to form a harmonious whole.
Ireland’s Glendalough Distillery is a company familiar with this transformative effect, basing their product lineup heavily around an array of unique barrel finishes. They produce everything from single grain whiskey aged in sherry oak, to malt whiskey finished in porter beer barrels, but Glendalough’s most recent experiment is more exotic still.
Curious how this might play in Irish single malt, I accepted some samples from Glendalough, who provided samples of their new 7-year-old Mizunara Cask Single Malt, along with “base” samples of their standard, bourbon barrel-matured 3- and 7-year-old malt whiskey. So with that said, let’s get to tasting.This is a sample of Glendalough’s own in-house malt whiskey spirit, aged in traditional, ex-bourbon barrels.
On the nose, this 7-year-old malt has grown appreciably more complex, with the grain profile becoming less dominant. Instead, I’m getting increased impressions of caramel or toffee, along with peach and more of that charred oak. Spice character has also increased, and I’m getting a dusting of cinnamon sugar, vanilla bean, chocolate and roasted nuts. On the palate it suggests chocolate-orange, with moderate residual sweetness that nicely rounds out the younger spirit’s rougher edges.
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