Single Malt Irish Whiskey

Total Page：16

File Type：pdf, Size：1020Kb

Spirit - Whisky Teelings Single Malt Whiskey Country: Ireland Region: Dublin Producer: Teeling Distillery Bottling: Distillery Bottled Style: Single Malt Irish Whiskey - Small Batch Age: nas Cask Type: Mixed Cask - Bourbon and Sherry Flavour Profile: Floral - Spicy - Herbs Non Chill-filtered Bottle size: 70cl - abv: 46.0% The Story of Teeling Whiskey Co. Jack Teeling, founder of the Teeling Whiskey Co., comes from a family long associated with Irish whiskey. From Walter Teeling in 1782 who started a distillery on Marrowbone Lane in Dublin to John Teeling who founded Cooley Distillery in 1987, the first new Irish whiskey distillery to be establish in Ireland in over 100 years. Teeling's entrepreneurial spirit has been maintained by Jack who is reviving the Independent Spirit of Ireland though the Teeling Whiskey Co. The Teeling Whiskey Company was established on some core values that are distinctively Irish and the essence of what they want in every bottle: TEELING SINGLE MALT WHISKEY Made from 100% Malted Barley from a range of different ages including Malt whiskey distilled in 1991. Like all the Teeling whiskeys it is bottled at 46% with no chill filtration allowing for all the natural flavours of the whiskey to be retained. NOSE : Vibrant with notes of melon, figs, toffee and lemon PALATE; A balance mix of dry fruits, citrus, vanilla, spice and cloves. FINISH: Long with sweetness in harmony with dry tannins from the wood Floral, herbal finish. Caramel on the tail Contact www.lazouch.co.uk - 01530 412 536 Copyright © La Zouch Cellars 1st September 2017.

Copy Link

Recommended publications

249Th Annual St. Patrick's Gala
Established in Philadelphia, March 17, 1771 249th Annual St. Patrick’s Gala Saturday, March 14th, 2020 The Grand Ballroom Bellevue Hotel Philadelphia, PA The President’s Corner Welcome: Members, Friends and Honored Guests, Tonight, as we celebrate the 249th Anniversary Like Patrick, the Irish knew how to turn of the founding of The Friendly Sons of Saint adversity into opportunity. They helped to build Patrick, I’m happy to report that our Society is our cities, railroads, and factories. When not using thriving. Having recently added over 200 new their brawn, they used their intellect -- rising to members, this evening we celebrate with nearly dominant leadership positions in Business, Labor, 550 invitees in attendance, our largest gala in many Law, Government and Academia. years. These figures bode well as we approach our Today, members of The Friendly Sons of Saint Semiquincentennial in 2021 and 250 years of Patrick, remain determined to make a difference commitment to emulating the values and ideals of in our community, and strive to provide Hope and our namesake, Saint Patrick. Faith to those in need. In 2019, we established Hope, Faith, and Determination are central three new educational scholarship endowments. tenets of our Patron Saint and have sustained One at Saint Mary’s College in South Bend, IN, the Irish throughout history. Faced with a second at Saint Joseph’s Preparatory School in discrimination, starvation and oppression, the Irish Philadelphia, PA and a third at Cardinal John Foley not only endured, but ultimately prospered both in Regional Catholic School, Havertown, PA, totaling Ireland and abroad, by relying on these core values.
[Show full text]
Dundalk – the Revival of Whiskey
February 2018 Dundalk – The Revival of Whiskey 1 The Great Northern Distillery is a private Irish owned company operating two large distilleries in Dundalk, Ireland. It is the second largest distilling complex in Ireland and the largest independent. Mission: We make good whiskey Strategy: To supply Malt and Grain bulk whiskey at varying ages to customers with their own brands of Irish whiskey and/or bottled whiskeys to Retail Own Label customers 2 Introduction • Private 100% Irish owned company • The principals, the Teeling Family, Jim Finn and David Hynes have long experience in Irish whiskey. They established and operated the Cooley Distillery until they sold it to Beam Suntory in 2012 • Two distilleries on the site of the former Harp Brewery in Dundalk (Exhibit 1 & 2), which is 90 km north of Dublin on the way to Belfast – a 5.0 million litre pot still and an 12 million litre column still distillery (24/7 capacity) • Grain whiskey distillation started in late July 2015. The pot stills started late September 2015 • First mature grain September 2018, malt November 2018 • Markets are Bulk and Own Label, Retail Own Label, small branded operations (Appendix 1 for background on the Burke’s brand) • Jack and Stephen Teeling own the premium branded Teeling Whiskey Company distillery in Dublin 3 Exhibit 1 - Great Northern Distillery (GND), Dundalk, Co. Louth 4 Exhibit 2 - Great Northern Distillery (GND), Dundalk, Co. Louth 5 Principals The shareholding in Great Northern Distillery is Teeling Family 66%, Jim Finn 17% and David Hynes 17% John Teeling – Executive Chairman (72) Founder, in 1987, and former Chairman of Cooley Distillery, which was sold in early 2012 to Jim Beam for $95m.
[Show full text]
Sonny Molloy's Irish Whiskey
SONNY MOLLOY’S IRISH WHISKEY BAR Just a brief stroll down High Street will bring whiskey. His personal favourite being Redbreast you to the door of Sonny Molloy’s Irish 12 year old or on special occasions he would Whiskey Bar. The once famous drapery shop choose a dram of Jameson 18 year old. was run by the legendry Galweigian, Sonny In Sonny Molloy’s you will always be Molloy. Sonny was a man of considerable guaranteed a warm welcome by the staff and achievement, though very modest, he was a no visit would be complete without having the larger than life character. The building itself was ultimate high stool experience. Locals often part of a Medieval property built in the 1600’s, take to the high stool or tuck up in a snug some of which formed part of the old Galway by the fire with a whiskey taster board. It is city walls. The counter of the bar is still the very one of the best ways to unwind away from the same as when Sonny himself worked behind hustle and bustle of Galway’s busy streets. This it! With beautiful old world architecture and authentic Irish local also offers a full menu original furnishings Sonny Molloy’s is a lively of traditional Irish dishes with popular choices local at the heart of the Galway community. such as Herterich’s of Galway Bangers and The bar itself is brimming with cabinets of Mash. Before you leave, be sure to ask staff the finest Irish Whiskeys with selections such about the long standing tradition of “A Toast To as the Midleton Pearl, Inish Turk Beg and Sonny” whereby you will receive a personalised the Jameson Vintage Reserve.
[Show full text]
Single Malts
Single Malts Single malt whiskey is distilled from 100% malted barley in a traditional copper pot still by a single distillery. Contrary to popular belief, single malts can be double or triple-distilled. Like the other three types, it isn’t Irish whiskey unless it was aged for at least 3 years and a day within the borders of Ireland. A Drop Of The Irish 8 yr. Finished in sherry casks, this version from Blackadder has been bottled less than 366 18 times. Sweet tobacco and toffee draw you into be punched in the gut by a strong dose of spicy, charred wood, and fried fruit. Sweetly finished with malt and smoky dark chocolate. ABV. 46 A.D. Rattray 11 yr. Fresh pineapple nose with golden syrup and salted toffee. Tastes of sweet barley and cereal 24 with a dry, lingering finish. From the Cooley Distillery. ABV. 56.2 Bushmills 10 yr. Matured predominately in bourbon casks, this version of Bushmills will go toe to toe with 8.5 any single malt of the Scottish variety. The nose of this whiskey has an orchard smell with some added vanilla and copper. Malt, walnut, and citrus flavours bring you to a soft finish of taffy and oak. ABV. 40 Bushmills 16 yr. Matured in three woods, this version was aged in sherry, bourbon, and port wine casks. 12 The tinge of ruby redness in colour hints at the distinct notes of juicy fruit, nuts, and spice that are destined to meet your senses. ABV. 40 Bushmills 12 yr. Matured predominately in sherry casks, this 12 to 14-year-old whiskey carries tones of 18 Distillery Reserve fruit, malt, and honey from start to finish.
[Show full text]
Irish Mar18.Pdf
IRISH WHISKEY: THE IRISH RESURGENCE IS MORE THAN LOOKING MORE AND MORE LIKE A SUSTAINABLE TREND JUST LUCK BY JEFF CIOLETTI rish whiskey continues to be the big international growth Dining Saloon, says that the market for story in the spirits space, with another year of double- higher-end Irish whiskey has always been digit gains for the U.S. market. And it’s become a force to there, it was just a matter of making it be reckoned with, as the base it’s been growing from isn’t available to the consumers who were nearly as small as it used to be. ready for it—beyond travelers to Ireland I bringing back bottles with them. “The problem was accessibility,” says Thomas. According to Bord Bia, the Irish food American Prohibition helped hasten its “We’re finally getting it imported and into board, revenue from Irish whiskey exports fall from prominence—to be usurped, pri- broader markets in the U.S.” to the U.S. market surged 16%, slightly marily, by Scotch. Thomas points to major market events outpacing the 14% jump in exports to Eu- “It’s a really exciting time for Irish like Beam’s purchase of Cooley Distillery ropean Union countries outside of Ireland. whiskey as there’s been a category-wide from founder John Teeling in 2012 as sig- The Distilled Spirits Council reported commitment to superior taste and qual- nificant factors in Irish whiskey’s expan- 11.3% volume growth for the category in ity that has brought on its current boom,” sion. Cooley producers of such brands as 2017, now totaling over 4 million cases in says Paige Parness, Senior Brand Manager The Tyrconnell, Kilbeggan, Greenore and the U.S.
[Show full text]
STARTERS SALADS IRISH Favorites
SANDWICHES & BURGERS Served with choice of side salad, house fries, or champ mashed. Specialty Sides add +1 | Soup of The Day • Onion Stout • Side Caesar • Side Salad • Fresh Fruit • Sweet Potato Fries | Gluten Free Roll +2 REUBEN Sliced corned beef, sauerkraut, Swiss cheese, 1000 Island dressing, STARTERS marble rye - 12 SMOKED CORNED BEEF REUBEN FRITTERS In-house smoked corned beef brisket, Guinness whole grain mustard, Homemade corned beef “Irish Cannonballs”, Swiss and spicy serious slaw, Guinness BBQ, Dubliner cheddar, arugula, cream cheeses, sauerkraut, Guinness whole grain honey mustard - 9 whole grain bread - 13 O’CONNOR’S POTATO SKINS CHICKEN Twice baked potato, champ, cheddar, bacon, scallions - 10 Roasted red peppers, dill havarti cheese, grilled onion, BRUSSELS SPROUTS spinach, dijon aioli, seven grain roll - 12 Honey white balsamic glaze, house-cured pork belly - 10 LAMB SLIDERS House-made duo of lamb sliders, topped with mushrooms, WINGS Irish cashel bleu, crispy onion straws. Add Irish tomato relish Buffalo, Guinness BBQ, garlic parmesan, or tequila lime or Guinness wholegrain mustard, Dilauro’s rolls - 15 with bleu cheese, celery - 11 SHRIMP TACOS IRISH POUTINE Cajun rock shrimp, lime cilantro slaw, tomatoes, flour tortillas - 14 House fries, NY cheese curds, Guinness onion gravy, scallion - 10 Irish-style chicken and curry - 2 OPEN FACED STEAK SANDWICH Black Angus, family farmed raised, strip steak, onion rings, KINSALE CALAMARI horseradish cream, arugula with stretch bread - 18 Lemon pepper encrusted calamari, tomato, basil, TM Thai chili lime sauce - 12 BEYOND MEAT VEGETARIAN BURGER Vegetarian burger, sun dried tomato hummus, sprouts, kale, BLUE POINT OYSTERS seven grain roll - 14 Fresh NYS oysters on the half shell, cocktail sauce.
[Show full text]
• American College Dublin •
Today ACD• American College Dublin • Donald Ross President’s Message ince its founding in 1993, the Ameri- Scan College Dublin has endeavored to research and develop new and innova- tive programs that appeal to a culturally diverse student body. Our philosophy is to combine the best aspects of both Irish and American education and to provide courses with a strong practical emphasis. The college’s policy has always been to foster relationships among students from around the world. At present, ACD has students from Ireland, United States, Britain, mainland Europe, Nigeria, South Africa, India, China, Japan, Russia, the Middle East and South America. This multicultural environment greatly Additionally, ACD was proud to and benefactors. On behalf of our enhances students’ overall development graduate its first class in the new Master students, faculty and staff, I offer my sin- and helps create an increased awareness, of Arts in international relations pro- cere thanks to all those who have helped understanding and respect for other gram; and to confer honorary doctorates to make American College Dublin such cultures. on benefactors Louis and Anne Green a thriving and successful educational and Alhaji Muhammadu Indimi. institution. As you will see inside this issue of ACD TODAY, it was an exciting year for Many thanks to Patrick Rooney Sr. Our students are provided with a us. The college has expanded across the and his son, Joseph, for establishing the truly supportive environment in which ocean to Wilmington, Delaware. The Chairman’s Campaign, which assists to study and develop the practical skills Delaware Department of Education has ACD with much-needed funds for im- and knowledge they will need in order granted full approval to offer degrees mediate and future needs.
[Show full text]
Poitín – a Spirit of Rebellion and Inspiration
Technological University Dublin ARROW@TU Dublin Conference papers School of Culinary Arts and Food Technology 2016-05-31 Poitín – a Spirit of Rebellion and Inspiration James Peter Murphy Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschcafcon Part of the Art Education Commons, Food and Beverage Management Commons, Food Science Commons, and the Tourism and Travel Commons Recommended Citation Murphy, J (2016). Poitin - a spirit of rebellion and inspiration, 3rd Dublin Gastronomic Symposium, May 31st – June 1st 2016, DIT, Cathal Brugha Street, Dublin. This Conference Paper is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Conference papers by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License 3rd Dublin Gastronomy Symposium May 31st – June 1st 2016, DIT, Cathal Brugha Street, Dublin. Poitín – a spirit of rebellion and inspiration Introduction In his foreword for the strategic vision for Irish Whiskey Minister for Agriculture, Food and the Marine Simon Coveney T.D. stated that with a growth rate of almost 200 percent over a decade Irish whiskey brands now represent the fastest growing premium spirit globally and with investments of €1 billion planned over a ten year period it is well placed to generate growth, exports and jobs and a very special tourist offering celebrating an all-island heritage (ABFI, 2014).
[Show full text]
Addendum Regarding: the 2016 Certified Specialist of Spirits Study Guide, As Published by the Society of Wine Educators Note
Addendum regarding: The 2016 Certified Specialist of Spirits Study Guide, as published by the Society of Wine Educators Note: This document outlines the substantive changes to the 2016 CSS Study Guide as compared to the 2015 version of the Study Guide. All page numbers reference the 2015 version. These items will not appear on Exams based on the 2015 SG. Page 9 – the following was added to the information under the “Fermentation” heading: Fermentation may also create small amounts of other alcohols, such as methanol (methyl alcohol) and a range of compounds collectively referred to as fusel oils which contain small amounts of amyl alcohol, n-propyl, and isobutyl alcohols. Page 17 – the following information was added to the section on Filtration: Many spirits undergo a process known as chill filtration. Chill filtration removes components common to many spirits that can cause a spirit to appear hazy or dull. Matured spirits in particular are likely to require chill filtration. To carry out this process, the spirit is chilled, which causes a haze to form that can then be removed. With all types of filtration, care must be taken to avoid filtering out desirable components that contribute to body and flavor along with those that are unwanted. Page 18 – the following information was added under the “bottling strength” heading: Most spirits are bottled at 37 to 43% alcohol by volume. Page 31 - the chart on the top-selling vodka brands has been updated to reflect 2015 statistics as follows (highlighted entries have changed): Top Selling Vodka Brands Rank Brand 1 Smirnoff 2 Absolut 3 Green Mark 4 Grey Goose 5 Skyy 6 Stolichnaya 7 Finlandia 8 Russian Standard 9 Cîroc 10 Ketel One 11 Sobieski 12 Eristoff Source: Drinks International (2015) Page 46 - the information pertaining to the PGI status of Plymouth gin was deleted, as the PGI was not submitted for renewal and has expired.
[Show full text]
HIBERNIANS Irish • Catholic • American
Ancient Order of HIBERNIANS Irish • Catholic • American GENERAL MEAGHER’S DISPATCHES http://www.aohfredericksburg.org/ April 2018 Volume 6/No. 4 President: Shawn Lenahan Chaplain: Father Jerry A. Wooton Vice President: Dave McLaughlin Financial Secretary: Bob Fitzgerald Treasurer: Jeff Everett Recording Secretary: Bill Vanderveer Standing Committee: Jake Ruppert Marshal: Dennis O’Leary Sentinel: Jack Grey; Webmaster: John Hogan Newsletter Editor: Bill Halpin ([email protected]) President’s Corner Brothers: I hope each of you had a joyous Easter, He is risen! Thanks to all brothers who came out in support of the Mass for St. Patrick and the St. Patrick’s Day Parade. It was a great seeing you there. Tickets for the Trip for Two Raffle are available for sale. I am happy to report that we’ve already sold quite a few tickets! Thank you Brother Hugh O’Brien for coordinating sales at St. Jude parish over St. Patrick Day weekend. If anyone would like tickets to sell, please email me and I will get you some. Also, check your email for ticket sales at your parish, if you are able to help sell, it will be most appreciated! I hope everyone has their foursome together for our golf tournament on the 23rd of this month. If you are not a golfer, we can use your help checking in golfers, selling mulligans, raffle tickets, etc. Please reach out the Brother Dave McLaughlin if you are interested in helping out. It is not too late, but time is short, to solicit sponsors for the tournament. If you have any last minute sponsors, please let Dave know no later than April 16th so that we may get the signage.
[Show full text]
Georgia James Tavern
Georgia James tavern 1 beverage menu Glasses With Wine in them ..................... 3 BEER ............................................................. 4 COCKTAILS .................................................... 5 SpiritS ........................................................12 wine list CHAMPAGNE & SPARKLING .......................... 6 ROSE ............................................................. 6 WHITE ........................................................... 6 RED ............................................................... 8 DESSERT WINE ............................................. 11 2 Sherry _______________________________________________________ Gómez Nevado ‘Dorado’ Seco Villaviciosa de Córdoba, Spain . 8/27 SPARKLING _______________________________________________________ Raventos Rosé Conca del Riu Anoia, Spain 2018 . 14 Argyle Brut Willamette Valley, Oregon 2016 . 13 WHITE _______________________________________________________ Brundlmayer Grüner Veltliner ‘L&T’ Kamptal, Austria 2019 .. 12 Kuentz-Bas Sylvaner Blend Alsace, France 2019 . 11 Kurtatsch Cortaccia Pinot Grigio Alto Adige, Italy 2019 . 10 Alpha Estate Sauvignon Blanc Amyndeon, Greece 2019 . 10 Lioco Chardonnay Sonoma, California 2019 . 13 Rosé _______________________________________________________ Otella Corvina Blend ‘RosesRoses’ Lugana, Italy 2020 . 10 RED _______________________________________________________ Bernadotte Merlot Blend Haut-Medoc, France 2016 . 11 Roger Perrin Grenache Blend Côtes du Rhône, France 2018 . 12 Muriel Tempranillo
[Show full text]
View Whiskey Menu
Distilleries, Blenders & Bottlers The Echlinville Distillery Completely independent, this distillery became Northern Ireland’s first Bushmills Connemara new licensed distillery in over 125 years. They have been distilling Single Malt Oloroso 40% 12.00 Steamship Sherry Turf Mor Limited Single Malt Bourbon 58.2% 16.00 since 2013 and have some great cask finishes to try. Edition Bushmills 12yr Peated Dunville’s Three Single Malt Port 40% 12.00 Connemara 12 Bourbon 40% 8.00 1. DISTILLERIES Blended Bourbon/Oloroso 43.5% 6.00 Steamship Port Single Malt Crowns Tullamore D.E.W. Distillery 22yr Peated The original Tullamore distillery opened in 1829 by Daniel E. Williams Connemara 22 Bourbon 46% 18.00 Bushmills Single Malt but unfortunately ceased operations in the 1950s. A new distillery was Dunville’s Three Steamship Single Malt Bourbon 40% 5.50 Blended Bourbon/Oloroso 43.5% 7.00 built not too far from the original in 2014. Crowns Peated Bourbon Famous for their triple distilled, triple blended whiskey & some Connemara Single 13yr Peated Bourbon 46% 20.00 interesting cask finishes. Cask Single Malt 12yr Bourbon/Pedro Bushmills Dunville’s PX 12 47.8% 8.00 Single Malt Rum 40% 25.00 Single Malt Ximenez Steamship Rum Whiskey Style Cask(s) ABV £ 10yr Galway Bay Bourbon/Port 43% 10.00 Single Malt Bushmills Distillery Bushmills Distillery Tullamore D.E.W. Triple Blended Bourbon/Oloroso 40% 5.50 With a license to distill in hand since 1608, these are one of the Exclusive Acacia Single Malt Bourbon/Acacia 47% 12.00 veterans of Irish Whiskey. One of few distilleries that didn’t change Wood their recipe when the malt tax was introduced which resulted in triple 18yr Single Greenore 18 Bourbon 46% 14.00 distilled single malts becoming their bread & butter.
[Show full text]