The revitalisation of this sector has been fascinating me for the last number of years and when my close friends Rod and Julie Calder Potts set up their own organic distillery a couple of years ago I started learning a lot more about distilling, whiskey and the challenges around labelling and marketing.
Join us for 2 hours of passion, story telling and tastings as we chat with
– Jenn Nickerson – Chief Dogsbody, Tipperary Distillery
– Ned Gahan – Head Distiller, Waterford Distillery
– John O’Connell – Head Distiller, West Cork Distillers
and special guest Bill Linnane, freelance journalist with a very particular grá for whiskey.
We will absolutely talk about whiskey labelling, the provenance of brands and the terroir of barley. We will actively explore the various routes open to a new Irish Whiskey Brand and the importance of absolute clarity in how a new brand is positioned in the eyes of consumers.
Hosted as always by Highbank Organic Orchard who are distillers of distinction in their own right and a tour of the orchard and distillery is included with your ticket.
This will take place at 17.30.
The last of the 3 also leaves us slightly skewed 5:4 female to male across the evenings.
This one is the 2nd that is led by a baker (my Real Bread Ireland activities influencing me a wee bit 🙂 and her breads form the core of the product collaborations and tastings for this evening. Tickets from this link.
Sarah has possibly the smallest commercial bakery in Ireland (matching Highbank’s claim to have the smallest legal distillery) and in that tiny space she is constantly creating new varieties of loaves. She also has a passion for exploring older varieties of grains for her baking.
I met Sarah at the Real Bread Ireland launch in Jan 2014 and we have been in regular contact since because of that network.
Tom has a passion for seaweed and really enjoys experimenting with how it can be re-introduced into every day cooking in Ireland. His is a recent business, set up with Ria his wife, and he is still in the mode of constantly exploring and discovery.
While the wild sea vegetables around their native coastline in Dungarvan are bountiful he also spends time on the Atlantic coast in the West so that he can source the best our oceans have to offer us.
We met at a Taste Ireland event in Wicklow and I had the pleasure of watching him for an hour during the West Waterford Festival of Food earlier this year where he gave a talk in Nude Food. Thats the middle photo below.
Nicola I have never met before and her product (a whiskey liquor) is the only one of the vegan ones across the series that I have never tasted. And as with her fellow producers in this evenings session Muldoon is only in production a couple of years.
Based on an old recipe unearthed in 2005 this liquor carries hints of toffee and hazelnuts and its going to be really interesting to see how it is used here!
While in Belfast to attend Bizcamp I attended a dinner at which a relatively new whiskey was being offered for tasting. While I have spoken with Real Ale/Beer brewers before I had never had the chance to talk to someone responsible for a spirit.
Peter Lavery, the man behind Danny Boy whiskey (and also a cream liquer) told me about the journey so far and his partnership with Cooley Distillery in Ireland. He was a great character to talk to and despite my preference for bourbon I can recommend the whiskey to anyone with a love of Irish.