“It will need a wee bit more maturation, but it's still an exciting day.” That's good quality whiskey, with the fruity character we're looking for,” he remarks, looking more than satisfied. Kinsman's confidence has been growing as the samples reached six months, twelve months, and then eighteen months old. It's no surprise really: the sensory panel has been studying the new-make spirit from day one, checking the malt for fruitiness and the pot still for spice. Kinsman's verdict on the single malt drawn from cask #1: “I'm pleasantly relieved,” he deadpans, before breaking into a chuckle. The first cask from the malt and pot still distillery has reached three years and a day and can legally be called whiskey. whiskeys were sourced elsewhere but blended by Kinsman, and as Tullamore distillery's own production reaches maturity, it, too, will contribute to these whiskeys.Things are already off to a good start. “Grain brings all the green, crisp notes, the single malt brings fruity esters, and the pot still has the spice notes.” The liquid inside the current Tullamore D.E.W. “Those flavors come from the three different fillings,” he says. The Taste of TullamoreKinsman describes the flavors of Tullamore D.E.W's house style as grassy, quite crisp, with green apple, a little bit of fruitiness, and a subtle hint of spice. The grain columns tower over the rest of the new Tullamore facility. It's not that we couldn't do it with corn. “We want a light, green, crisp, relatively low congener profile, as we know that will mature into the whiskey that we want. “We are very clear on the flavor profile we desire,” says Kinsman, noting that Girvan has distilled with wheat for more than 30 years. Otherwise, your single biggest influence on flavor is not in your control.”Few Irish whiskeys declare the provenance of their cereals, but Tullamore does: the grain distillery will use Irish wheat, not imported corn. “The character of the blend is so inherently reliant upon the grain. “Whenever the scale is big enough and the long-term future looks good, the philosophy is to own everything,” Brian Kinsman, master blender at William Grant, explains at the grand opening. grain whiskey represents a major commitment to blending by William Grant & Sons. Just like at the company's Girvan distillery in Scotland, the production of Tullamore D.E.W. can aspire to a bright future as an Irish single blend, without reliance on other distilleries.Tullamore is Ireland's fourth grain whiskey distillery, joining Midleton, Cooley, and Great Northern Distillery. Now, with the establishment of triple-distilled grain production, maturation, and a new bottling hall at one site, Tullamore D.E.W. By February 2017, the main steel frame was erected, and more than five miles of stainless pipework had been installed by September. When work began on the new grain distillery in October 2016, 900 tons of rock were laid down to form a solid foundation. In 2014, Tullamore's malt and pot still distillery became operational. brand in 2010, and set about building their own distillery. William Grant & Sons, best known as the family behind Glenfiddich and Balvenie in Scotland, purchased the Tullamore D.E.W. It's the original site of the Old Tullamore distillery (1829-1954) that was once owned by Daniel E. Offaly is a busy little country town in the center of Ireland, an hour west of Dublin. The Rebirth of Tullamore D.E.W.Tullamore, Co.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |