Powers Whiskey at the Irish Whiskey Academy

Towards the end of 2016 I was lucky enough to be invited to assist in judging a social media competition hosted by Powers Whiskey Northern Ireland. 

The "Whiskey Wisdom Distilled Challenge" focussed on bringing together bars from across Northern Ireland, through the power of social media, and have them complete a series of challenges that allowed them to showcase not only the Powers Whiskey brand, but also their own business.

The competition resulted in entries being posted on social media (mostly Twitter) and, through the creativity of the teams involved, we were treated to a range of entries that varied from bordering on the professional to the downright hilarious, and I mean that in a good way.

The competition tested the teams on their knowledge of the Powers brand and their ability to showcase Powers whiskey in a range of interesting scenarios and creative cocktails.

In the end, however, there could only be one winner and after a hard fought contest the team from The Bullitt Hotel, Belfast came out victorious.

The prize for the winning team was the chance to be treated to the full two day "Enthusiasts Package" at the exclusive Irish Whiskey Academy in Midleton Distillery, County Cork.

In a twist that I was not expecting, I too was to head down to the Irish Whiskey Academy to take part in the two day course with the winning team, not only as way of thanks for helping with the judging but to also take in the experience and bring it to you all through these words you are reading.

On 27th February I made my way to the National Bar, Belfast where I was to meet the winning team who would also become my fellow "Enthusiasts" for the days ahead.  The Bullitt team of Frankie, Alex and Conor were ready and waiting at The National and we were soon joined by Sarah from Dillon Bass and Joe Magowan, Powers very own Irish whiskey ambassador.

As we travelled the 250+ miles to Midleton Distillery we had plenty of time to get acquainted and discuss our thoughts on what lay ahead.  As I spoke with the Bullitt team it was clear that they each had a keen interest in finding out more about the Powers whiskey brand and the way in which it's whiskeys are created at the Midleton Distillery.

Some of the highlights mentioned, that the team were looking forward to, included the blending exercise and a visit to the Midleton archives.

The discussion continued and as a result of the conversation, and I expect a little excitement, the journey seemed to pass us by in no time and before we knew it we had arrived at our temporary home for the next two nights, the five star Castlemartyr Resort, County Cork.

I have to say though that staying in this exquisite hotel was not just a perk that came with this competition, as anyone who partakes in the "Enthusiasts Package" shall also get the chance to indulge in this fine retreat.

After a long, albeit enjoyable journey, we were swiftly checked into our rooms and allowed a short time to relax before dinner in the resort's Italian restaurant and, of course, a few Powers whiskey nightcaps.

The following morning we were up early, fed a fine breakfast and transferred the short distance to Midleton Distillery were we met our overall host for our visit Máire.  Once we were warmly welcomed we met our Academy host and tutor Ciarán O'Donovan.

Without any further ado we were off on our Irish Whiskey Academy experience which began with a comprehensive tour of the old distillery site.  As we walked around, taking in a sense of it's history, we were shown that the location of the Irish Whiskey Academy straddles the area between the old distillery and the current production area, as almost as if it is a "gateway between the old and new".

We continued onto to more modern buildings with a glimpse inside the ultra impressive micro distillery, where it seems that the team at Midleton are getting a chance to play at being Willy Wonka when it comes to producing whiskey. 

The micro distillery itself is made up of three beautiful stills and while no specific details were given away you certainly got a sense that the ethos is - if it can be done, then we are going to do it.

From here we were shown around an impressive display of the history of coopering and maturation, and you can really see how much it means to everyone at Midleton distillery to understand this precious whiskey resource and the effect it bestows upon the liquid over many years of maturation.  This led on perfectly to our next stop which was a small, but operational, warehouse containing 1000 casks of whiskey and, as with any whiskey warehouse, the smell was out of this world.

Before getting into the serious business of learning all about the Irish whiskey process we were introduced to Carol Quinn, the Midleton archivist, who, as I'm sure you can guess, showed us some treats from the Midleton archives.

This was were we got our first true specific insight into Powers whiskey, or should I say it's illustrious history.  I was amazed as Carol talked us through the Powers history, telling us stories of how it was once a brand revered the world over from anywhere from France to South Africa to India.

We also saw many photos and artefacts that highlighted exactly how exclusive this brand once was.

Everything was thought of to showcase this brand, from an enormous, 30ft tall, handmade wooden round tower, that was built in and around the late 1800's and was covered with bottles of Powers whiskey, to even the original Powers labels themselves that achieved their golden colour from ground down bronze, which was a very expensive process when this first began, also in the late 1800's.

When hearing the history of this iconic brand it is clear to see why those at Midleton want to keep it's name alive and, in turn, why it is now beginning to experience a renaissance as a brand that epitomises quality.

It was also a pleasure to hear the Bullitt team quiz Carol at length on anything that came to mind.  Coming from a background that would encompass all form of spirits you could tell that they were certainly impressed with the unique story that Powers whiskey had to tell.

From the archives we returned to the Irish Whiskey Academy itself and began our tuition at the hands of our learned teacher Ciaran.

Here we were taken, at great length, through every facet of the Irish whiskey making process.

To begin we looked at the raw materials used and how they are brought together in the brewing and fermentation process.  This included a chance to get back out on site and see for ourselves the huge storage areas where the grains are delivered to, along with a look inside the brewhouse and the "Barry Crockett" stillhouse.

Normally the "Barry Crockett" stillhouse would be off limits to any visitors but, as Midleton's newer "Garden" stillhouse was undergoing some work to install new stills, we were granted a one off opportunity. 

Here we got a chance to see Midleton distillation happening before our eyes and it's impressive to think that every bottle of Jameson, Powers, Redbreast, Midleton VR, and so on, that you see on every shelf around the world, all originated from this stillhouse. 

This is of course due to the fact that any spirit distilled in the "Garden" stillhouse will take time to mature into actual whiskey that is ready to be included in one of these brands.

From here we were back to the Academy for an in depth discussion into pot distillation along with a chance to taste some very unique liquids. 

From memory, I believe it was explained that the normal tasting, at this stage of the Academy, would be made up from standard components of what may be Jameson but our host Ciaran went a little further to try and secure some components of what would be used to create those whiskeys we would see with the Powers label upon them.

If ever there was chance to really see what brings Powers whiskey together then this was it.

For this tasting we were given a sample of the following:

New make Pot Still
New make Grain
10yo Pot Still distilled in 2006 and matured in a 1st fill bourbon cask
10yo Grain distilled in 2006 and matured in a 1st fill bourbon cask
10yo Pot Still distilled in 2006 and matured in a 1st fill sherry cask
8yo Pot Still distilled in 2008 and matured in a virgin oak cask

Not only did this give all involved a real insight into Powers whiskey but also how the different styles of whiskey and maturation can really change how the final bottle will turn out. 

As you can imagine, after that extensive tasting, we were treated to some much needed lunch before heading back to the classroom to learn about grain whiskey distillation and the maturation process, which covered all the (known) woods that are currently being used at the Midleton distillery.

With all the theory of Irish whiskey making covered it seemed about time to have some more samples and sure enough it was.  This time however we were heading downstairs to the tasting room to be taken through the Powers whiskey range itself.

This was now a chance to see how the components, that were tasted earlier, have been brought together to create the various styles of Powers that we now see in most bars.

For this tasting we had:

Powers "Gold Label"
Powers "12 year old"
Powers "Three Swallow"
Powers "Signature"
Powers "John's Lane"

For me, this was the first time I had ever had the chance to try the full range side by side and to say it was enjoyable would be an understatement.  Powers whiskey may have been overlooked for many a recent year but with this range of whiskeys behind them they can challenge any brand behind any bar.

Chatting to the team from Bullitt you could also see them developing a new found appreciation for the whiskey in front of them with each person having a very different and interesting view on the flavours they were finding within the spirit.

I dare say you may see a few new Powers cocktails coming very soon.

Now after the component tasting, and the Powers tasting, I'm sure you can guess what it was time for now....yes, that's right, more whiskey, only this time it wasn't in the classroom or in the opulent tasting room.

No, this time we were transported into the minor village that is made up by the Midleton warehouses and I'm not joking when I call it a minor village as there are around 45 warehouses on site storing a combined total of over 1.2 million casks of whiskey.

Yes, you heard that right.

For this final experience of day one we were taken into warehouse 39b and allowed to sample two whiskeys straight from the cask. 

For this tasting we were treated to:

Pot Still whiskey distilled in 1991 and matured in a 1st fill bourbon cask until 2005 when it was re-casked into another 1st fill bourbon cask
Pot Still whiskey distilled in 1998 and matured in a 1st fill sherry cask

Words can not express the excitement that is felt when, as a whiskey lover, you are allowed to remove and taste whiskey, straight from the cask, in the warehouse in which it has been maturing. 

I've experienced this on several different occasions and I can tell you it never gets old and all I can say is that if you ever get the chance to do this, anywhere in the world, jump at the opportunity.

I believe that, for the team from the Bullitt Hotel, this was a first for each of them and an experience they'll never forget.  This is a chance to taste Irish whiskey in it's purest form and they all certainly seemed to savour every last drop.

That concluded our first day at the Irish Whiskey Academy and it was time to head back to Castlemartyr for a couple of hours rest before the evening ahead.

As part of the "Enthusiasts Package" you are treated to a hosted evening in one of Cork's premium restaurants and that is what this evening had in store.  We were to be transferred to Ballymaloe House for what was to be a truly delicious dinner but not before an unexpected visit.

While waiting in the Castlemartyr bar we were joined by none other than Midleton's "Master Blender" Billy Leighton, who had taken time out of his own busy schedule to come along to say hello and have a quick chat with all involved, including the team from the Bullitt Hotel.

Following dinner we returned to Castlemartyr and as it was our last night we went about trying some of the more unusual whiskeys behind the bar which, in turn, led to some interesting purchases, or should I say some interesting methods of sale....those of you involved know what I mean.

After a slightly shorter nights sleep it was a true shame to have to leave The Castlemartyr Resort but there was unfinished business to attend to at the Academy.

We returned to our classroom to be thrown straight into our blending exercise, a module of the Academy that had been talked about from the moment we found out about it.

We were paired off and sent to our blending stations where we had three very different whiskeys at our disposal.  All necessary tools were provided and off we went creating the next Powers whiskey.

The whiskeys provided for blending were as follows:

12yo Pot Still matured in a 1st fill sherry cask
8yo Grain matured in a virgin oak cask
5yo Pot Still matured in a 2nd fill bourbon cask

For this exercise I was paired up with Frankie, from the Bullitt Hotel, and we set about creating two very different blends for sampling.

Naturally you got the chance to sample each component individually, but in the end we settled on a blend that was composed of 50% Grain, 30% Bourbon matured and 20% Sherry matured.

In honour of our time with Carol Quinn, in the Midleton archives, I named my blend "Round Tower", and you can expect it at a store near you very soon (I wish).

That more or less concluded our time at the Irish Whiskey Academy and as "Enthusiasts" we were presented with a certificate of the course we had completed, named "The Powers Academy", a bottle of Powers "John's Lane" and an exclusive Irish Whiskey Academy book.

There was, of course, one last treat in store for all involved as we were led the short walk from the Academy to the on site cooperage for a display from Midleton's fifth generation master cooper Ger Buckley and his apprentice Killian O'Mahony.

A display from Ger Buckley is without doubt an experience all in itself.  The skills that this man possesses take years to master, as does the knowledge needed to handle the historic tools at his disposal. 

But what was abundantly clear, from our demonstration, is that, in the hands of Killian O'Mahony, Midleton's barrels will be well looked after for years to come.

At this point we went back to the visitor centre to enjoy one last lunch, in the company of Ger and Killian, and afterwards we said our goodbyes to everyone, including our hosts Ciaran and Máire.

A quick look around the gift shop, where a few other bottles may have been purchased, and we were off on the long journey home. 

The journey home was without doubt a little more tiring than the trip down but again the conversation flowed about everything we had experienced over the previous 2 days at the Academy.

Thinking back over the whole trip what stood out for me was the aura that seems to surround Midleton distillery.

No matter where you are everyone seems to know everyone on a first name basis and you get a sense that, even though the whiskey is being produced on a large scale, this is still very much run like a family business.

This ties in perfectly with everything that was spoken about during our time with Carol Quinn and how Powers whiskey invested heavily in it's people which in turn created a sense of true pride towards the whiskey they were producing.

This, in my opinion, is exactly what makes the whiskey coming out of Midleton, and more specifically Powers, the quality that it is.  Each and every person, involved in the whiskey making process, has that pride in the job they do.

Thinking about this makes me feel very reassured to know that, as we see Irish whiskey growing at the rapid rate it is, Midleton distillery is there to serve as a guide, to other distilleries, on how to achieve everything they hope for.

Thinking now, more specifically, about Powers whiskey and I can honestly say that I have a far greater understanding of what makes this brand so great. 

It's history is almost unparalleled and we are now starting to see Midleton harness that rich history and turn it into a range of quality whiskeys that will soon have many people realising that this is a brand of whiskey that can sit amongst any in the world.

Lastly I would just like to touch upon what I feel this whole experience meant to Frankie, Alex and Conor from the Bullitt Hotel in Belfast.

I've no doubt that before this trip they were all well versed in most spirits, including whiskey, but as a result of this trip I also have no doubt that they now understand everything it takes to make great Irish whiskey.

They can now appreciate the time and effort it takes to bring everything together to make that bottle of Powers whiskey that they serve to customers.

They can now appreciate the delicate flavours that exist in each different bottle of Powers and how they could possibly develop those flavours into creating maybe a new delicious cocktail or just simply now having the knowledge to advise a customer that has maybe never tried a Powers whiskey before.

But, maybe most important of all, they can now also appreciate the history and pride that exists throughout the entire Powers range and this can, in turn, allow them to pass this knowledge on and, furthermore, allow the great story of Powers Irish Whiskey to be passed on for many more years to come.

Until next time,

Sláinte

SI

 

WhiskeyClub.com / Belfast Whiskey Walk - Review

On Wednesday 21st September 2016 I had the pleasure of witnessing the launch of two new and exciting Irish whiskey initiatives right here in Belfast. 

The first of these new initiatives was the new online hub "WhiskeyClub.com".  Brought to us by drinks company Dillon Bass, "WhiskeyClub.com" launched with the aim to create a "one-stop shop for fans of Irish whiskey" allowing them to find out more about their favourite tipple.

The website hopes to bring together all the latest news and views with a guide to Northern Ireland's best Irish whiskey bars and stockists alongside a history of Irish whiskey, whiskey event listings, blogs and much more. 

As Dillon Bass state themselves: "The Development of the new Whiskey Club initiative is the latest step in the company's efforts to share its passion for Irish whiskey, whilst celebrating the quality bars and bartenders that have played a role in shaping the Irish whiskey story."

For those of you who may not be completely aware of who Dillon Bass are, they are the owners of the largest whiskey portfolio in Northern Ireland.  They are without doubt firmly in the stable of all things Midleton with such brands as Jameson, Redbreast, Powers and Midleton whiskey itself.

Here in Northern Ireland, Dillon Bass certainly seem to be at the forefront of Irish whiskey with their recent appointment of Joe Magowan, formerly of The Vineyard, Belfast, as a dedicated Irish Whiskey Ambassador and going forward they see a very bright future for the local market.

Commenting on the launch of the new initiatives, Joanne O'Hagan, marketing director for Dillon Bass stated: "We believe there is huge potential for Irish whiskey to become a bona fide tourism product in Northern Ireland.  Our visitor numbers are growing and people want to visit Irish whiskey bars when they come here."

Now, whilst this first initiative may be solely for the domain of the internet the second initiative to be launched is a much more tangible experience.

In partnership with Dillon Bass, "Taste and Tour" have created Belfast's first ever "Whiskey Walk".

"Taste and Tour" have been going from strength to strength, for some time now, bringing to Belfast tours such as the "Belfast Food Tour", "Belfast Bar Tour" and their "Meet the Brewer - Brewery tour".  Now they can add the "Whiskey Walk" to their impressive portfolio.

Phil Ervine, director of "Taste and Tour", has commented on the launch of the "Whiskey Walk", stating that it is their aim for "people to finish the "Whiskey Walk" with a new found appreciation and knowledge of Irish whiskey and the Belfast bars that serve it."

As stated, I was lucky to be invited to take part in the first tour and I have to say it was thoroughly enjoyable. 

The tour began at Belfast's Jaffé Fountain where we were introduced to Joe Magowan, not bad for a Whiskey Ambassador to be accompanying each tour, passing on his knowledge and expertise.  From here a few steps took us into "Bittles Bar" for a Jameson, ginger and lime.

Inside Bittles we enjoyed our drink while listening to the story behind, what I would say is, Belfast's best whiskey bar. 

From here we walked through Church Lane to "The National" where we were treated to a cocktail demonstration, showing us how Jameson "Black Barrel" can be used to create a whiskey sour, and of course we received our own whiskey sour to sip through.

Onwards we went, through Waring Street and on to Commercial Court, where we ended up at the iconic "Duke of York".  Here we were served up a Powers "Gold Label" while Joe Magowan took us through the background of this legendary whiskey.

Another short walk and we were into "The Dirty Onion", which itself was previously used as a whiskey warehouse many years ago.  As we entered the bar we were greeted by the sounds of traditional Irish music while the unmistakable aroma of burning peat wafted across our noses.

Here we were treated to a "Boilermaker", an old school serve consisting of a Jameson "Caskmates" alongside a half pint of local Belfast stout.  Each drink complimented each other perfectly while Joe Magowan explained the history behind Jameson "Caskmates".

Last of all we ended up in the luxurious surroundings of "The Merchant Hotel" to enjoy a fine trio of Irish whiskeys.  Here we received a flight which included Powers "Three Swallow", Green Spot and the heavy hitter that is Redbreast 12 year old.

All in all a perfect ending to an excellent tour.

I think the tour itself will grow from strength to strength as time goes on.  Undoubtedly "Taste and Tour" will see how well it is received and add or change anything they feel they need to in order to make sure the tour lives up the high expectations us Irish whiskey drinkers have. 

For me the only thing I would suggest is that the tour should maybe highlight the role Belfast played within the history of Irish whiskey.  Maybe with a small nod to the likes of Dunville's or even Avoniel.  Even if it was only to pay recognition, I still think it would be a nice touch.

I will also briefly touch upon the cost of the tour.  The price of the tour is £60 which gets you, as stated, 5 bars and 8 drinks.  Given the cost of drinks in Belfast city centre these days, and the fact that you are accompanied by an Irish whiskey Ambassador, I think the price point is just about spot on.

The fact that a company has come out with something new for local Irish whiskey lovers is worthwhile in itself and I think it should be applauded.  Hopefully the tourists also take notice of this tour which will allow it to grow and become a firm fixture in the local bar scene.

Going forward there are 3 further tours planned between now and the end of January.  The upcoming tour on Wednesday 19th October already appears to be sold out and there are still tickets available for the two other tours on Wednesday 30th November 2016 and Wednesday 18th January 2017.  Anyone wishing to book a tour can follow the link posted below.

Lastly I'd just like to thank the whole team at Dillon Bass for the opportunity to be part of these new whiskey initiatives.

Until next time,

Sláinte

SI

Taste and Tour - https://www.tasteandtour.co.uk/

WhiskeyClub.com - http://whiskeyclub.com/

An Evening With Midleton Master Blender Billy Leighton

Earlier this year, I attended another wonderful event hosted by the Merchant Hotel in the centre of Belfast.  This was the second in their "By The Fire" whiskey events and welcomed Midleton's master blender Billy Leighton to take us through a range of whiskeys from the Midleton portfolio.

As with the previous event, with Colum Egan, the room was set and provided the perfect setting for the evening's festivities.

Tickets had sold out well in advance and the crowd was eagerly anticipating what we might be treated to, let's face it, these nights always have a wee surprise in store.

To get us in the mood we started off with a Jameson, Ginger & Lime, a drink that Jameson have tried hard to market and in fairness I think it's starting to take hold.  When out in the town I hear more and more people asking specifically for this and even at a recent leaving dinner, in Newtownards, the drink on offer was this very concoction.

It's a drink that works and is a perfect little taster for people that want to try something different and might bring more into the whiskey world.

As Billy Leighton introduced himself the mood was relaxed, and laid back, with no strict script and questions flowing back and forward.

The main line up for the evening was as follows: Powers "John's Lane", Redbreast 12yo, Redbreast 12yo cask strength, Redbreast 15yo and Redbreast 21yo.  Not bad at all for the £25 ticket price.

As the conversation carried on Billy acknowledged the perception of him working in a lab, bringing together the wondrous flavours we know and love, but he was very honest in comparing himself more to a stock controller.

It's an aspect of the whiskey world that is often overlooked.  With such a large company, he is responsible for managing the huge stock at Midleton, the ages and cask types, to ensure that age statements and quality are maintained year on year.

When you consider that Midleton has something like 45 warehouses on site, each containing millions of litres of spirit, you get an idea of the scale of the task that faces him.

He continued by highlighting how his task is very different from scotch blenders who would have a larger range to play with.  As all Midleton blends are produced on site it's very much in his hands to maintain the stanards throughout all the styles.

To really hit this home he described that, because the much revered Redbreast 21yo has some 28yo whiskey contained within it, he has to have the next 28 years worth of 21yo already maturing.  As part of his role he also has to forecast for 10 years, so now the overall forecast is 38 years, and as a sherry cask takes 5 years to make, and season, this is now increased to 43 years.....this has to be done for all brands and their relevant expressions!!

As if this wasn't enough he also would divide forecasts into optimistic, pessimistic and realistic as the market changes.  Unbelievable really, when you think about it.

As we sipped the 12yo we were  informed that it roughly contains 12 - 14yo whiskeys.

He touched on global brand reach by stating that they are starting to do well in Russia and South Africa, have been doing well in the USA for about 10-12 years and are quiet in China, at the moment, due to other brands.

As we moved onto the 15yo we were treated to more inside information.  He highlighted the make up of the whiskey by stating the key character is sherry matured with a mix of first fill & second fill casks and also stated there is some 19yo contained within.

He also informed us that this was first made, back in 2005, as a "one off" for La Maison du Whisky in Paris, France. 

Four years later marketing came along asking him to re-create this expression for general release.  As this was initially a one off, the components were not readily available, to make the same flavour profile, but it was re-created as best possible from an original bottle held at Midleton. 

Only now, is the 15yo, more or less, at the same level as it was for that '05 special release.

We finished with the 21yo, which I absolutely adore, and if the tasting had finished there then I would have went home very happy but......here came the surprises.

Five, yes FIVE, more samples that had been taken straight from the casks at Midleton.

They were as follows:

1 - Pot Still whiskey distilled in 1994 and matured in a first fill port cask
(Used in Jameson Rarest Vintage)
2 - Pot Still whiskey distilled in 1998 and matured in a first fill sherry cask
3 - Pot Still whiskey distilled in 1997 and matured in a first fill bourbon cask
4 - Pot Still whiskey distilled in 1996 and matured in an American virgin oak cask
(Small amount used in Jameson Gold)
5 - Grain whiskey distilled in 1990 and matured in a second fill bourbon cask

I could not believe my luck!!

He took us through each and the flavours were out of this world from, the almost meaty, port matured Pot Still to the exceptional single grain, which is quite simply the finest single grain I have ever tasted.

I quizzed him specifically on the single grain, and why there has never been a Midleton single grain released, and it seems that marketing just aren't that interested in getting it out there. 

I think they're mad in the head as this would put anything else on the market to shame.  I suppose it may be needed for more important blends but I'm sure if they got together they could get some maturing right now, even for some sort of a special release like the Mano a Lamh.

To finish off the evening we were treated to something truly special.  A chance, albeit slightly rushed, to see Billy Leighton at work.  It was at this moment he collected up one of each of the sample bottles and went round each table asking how much to use and, with that, he set about creating what I shall call the "By The Fire Blend".  

As we suggested measures he adjusted them accordingly to balance the flavours and we were then treated to a taste of this once in a lifetime blend. 

Amazing, just simply amazing.

As Billy brought the evening to an end he left us to enjoy what was left of the samples and my oh my did they disappear quickly.  Maybe even back to some people's houses....I'm saying nothing.

All in all an absolutely awesome evening and a great chance, yet again, to hear from the people who truly are at the heart of Irish whiskey.  It's not the bosses of Pernod Ricard, or previously Diageo, who fund our much love distilleries, but the people actually working there, day in day out, creating something special for everyone to enjoy.

With people like Billy Leighton at the heart of Irish whiskey, especially with the passion he has, I know we're in very safe hands as Irish whiskey continues to grow.

As for the "By The Fire" event, I know they were having a break over the summer months but I believe they are planning to start up again soon with a possible visit from Tullamore on the cards.

Lastly I would just like to thank the Merchant Hotel, and Billy Leighton, for a memorable evening and I look forward to more of the same.

Until next time,

Sláinte

SI

Powers - Three Swallow Release - Review

Another month and another new release from Irish Distillers.

Last night, as part of the Celtic Whiskey Club, I took part in a tweet tasting sampling the latest release under the Powers label - "Three Swallow Release.

Powers "Three Swallow Release" continues Irish Distillers' investment in the Powers brand and specifically Single Pot Still Powers.  This is aimed to fit into their range just below the Powers "Signature Release" and is intended to offer whiskey drinkers an alternative to the more expensive pot still whiskeys with age statements.

Due to be released in the next few weeks, Powers "Three Swallow Release" has been bottled at 40% ABV and without chill filtration.  For maturation they have selected a range of ex-bourbon barrels and a small portion of Oloroso sherry casks.

The name allegedly comes from the fact that a mouthful of Powers should never be swallowed in one go, but in three separate gulps.

Onto my notes:

Nose - Initially fresh and fruity.  Orchard fruits, green apple and there's a nice youthfulness to it.  Light grain and even lighter vanilla.  The casks are not overpowering this dram.  As it develops in the glass a smooth creaminess comes through from the bourbon casks.  We move on to tropical banana / banoffee pie with some sherry notes coming through too.  Ripe pear with a little spice in the form of black pepper.  This nose is really inviting and there's a great balance of cask influence with the sherry notes noticeable but coated by the bourbon elements.

Palate - Smooth with huge amounts of cream.  Red apple, ripe banana, a little butterscotch and a vanilla hit of crème brûlée.  While it would be nice to see this at 43% / 46%, it still retains a nice spirit kick at 40%.  With time a little dusty wood appears from the sherry casks and again the balance is lovely.

Finish - Medium with a nice dryness of wood spice, red apple and, at last, a little red fruit.

Overall I'm very impressed with this whiskey.  It displays a brilliant balance of cask influence and also carries through great fruit flavours from the pot still distillate.  In comparison to another recent Irish Distillers release, the Green Spot "Château Léoville Barton", I feel this wins hands down as it's an honest dram that doesn't try too hard to be anything other than what it is....a well made, well matured, Irish whiskey. 

While still not on general release (it's due to be released in the coming weeks) it remains to be seen what price point this whiskey appears at, but providing it is priced well, which it should be, then I would have no hesitation in recommending this as an excellent "go-to" pot still whiskey to have in your collection.

More of the same please Irish Distillers!!

Until next time,

Sláinte

SI

PS - Excuse the slightly blurry image as a little jiggery pokery was required, given the fact no official photos have been released yet