Andrew is back with another liquor post, this time with a bottle of Glendalough Whiskey in his hand.
I’ve got a buddy I drink with every now and then, Paul, who, despite his heritage and the hours he’s put in getting some exercise at the pub, isn’t a big liquor drinker. So it stands to reason that whenever he comes to my place I tend to chase his beers with doses of liquors I feel he should try. Sometimes I’ll explain what it is I’m giving him, sometimes not. Sometimes I’ll hunt for interesting variations, sometimes I’ll be in a rot-gut mood and aim for a sheer intoxication education. Over time, I believe, I’ll achieve my aim, which is to shift his belief that quantity is better than quality when it comes to the fine art of drinking.
This past Saturday Paul was over with the missus. I’m not to try to lead you to believe that I like to keep the two mutually separate; quite the opposite in fact. But what does often happen is when Deirdre is out of town, I get together with Paul and lose an evening to laughing and elbow bending and lose a morning to sleeping and regret. Anyway, we had dinner and then Paul came back to our place. I started pouring early, which means Paul will be able to leave before the morning and poured him some of my newest whiskey purchases.
Glendalough Double Barrel Irish whisky is soaked in old bourbon barrels for three and a half years then in sherry barrels for six months. I mentioned this to Paul and he didn’t care; he just said it was god-damned good and I’d have to agree. The whisky is cinnamony with a kiss of caramel all while maintaining a smoothness unlike many Irish whiskies I’ve ever had. I like to think of Irish whisky as thin and smooth, like a tepid cup of tea on a warm summer day. While that doesn’t sound appealing to some, I’m looking at you English folks, a cup of tea like that after working hard and tough in June is amazing, as is a dose of Irish whisky.
Glendalough is a distillery I’ve written about before in the poitin article. I believe I explained that the Mountain strength of the poitin tasted of earthy death and dirt and absolute rage and I’ll stand by that until it finally kills me. Self professed as Ireland’s first craft distillery, I’d only argue that it’s Ireland’s first legal craft distillery. Sounds picky but when you think of all the farms in Ireland and that all of that age old whisky hasn’t gone out of style, well, then you need to realize that there are two liquor worlds: legal and not so much.
Anyway, Glendalough knows what they’re doing when it comes to whisky. So I just perused their actual website, http://www.glendaloughdistillery.com/, (what? I’ve been sampling for…quality control), and apparently they do gin as well! So hopefully I can find that in Boston because if they do gin like they do whisky, then this should be a very relaxed summer coming up.