The Town I loved So Well

Dublin was once the ‘second City of the Empire’. The fabric of the City you see today was a mix of British Taste and Irish Character. Matured for many centuries it has produced some of the most powerful symbols in our culture.

When Patrick Sweetman successfully produced the first production Porter Stout at the site of 81 St. Stephen’s Green did he now what he had started?

Come on the Dublin Brewery Tour to find out more…

A glass of ‘Irish’ please.

Above: Tradition meets future, Redbreast is a fine example of traditional Single Pot Still, character springs into the air the minute you open the bottle. Teelings really do embrace the Spirit of Dublin and their new Single Pot Still is a great step to putting Irish Whiskey back in the place it belongs. On your shelf!

 

The signature of an Irish Whiskey is the Single Pot Still Whiskey. Born in Ireland in the 1600s this blend was started by accident than by way of science. The British Government had put a tax on the use of malted barley to try and curb the alcohol problem among the chattering classes. The Government had not taxed the use of unmalted barley so as business will always seek to do the loophole was exploited and distillers began to use unmalted barley and created Single Pot Still Whiskey, by accident rather than design!

 

Whiskey today and the original whiskeys of the early days are very different. Today whiskeys are much more refined than the raw strong spirits available in the 1600s. It is only through many centuries of experiment, study and science that we understand more about the chemical reactions that make this amazing drink what it is!

 

Single Pot Still is associated mostly with Dublin. At the time the Distilleries would sell the raw whiskey to bonders who would finish the whiskey and then bottle it for onward sale. Two of Dublin’s most enduring bonders were Gilbeys who finished the ‘Redbreast’ and Mitchells who finished the ‘Green Spot’ Single Pot Still whiskey which are still available today but now as products of the Irish Distillers family. The third enduring Dublin Pot Still was from the Powers Distillery in John’s Lane.

 

As the Irish Whiskey industry all but vanished into the history books, so did its signature whiskey. For years it was reserve of those who like things a little special, Those who know that fashion is passing, but style is eternal. Today thanks for the foresight of the people in the Irish Distillers Group and now the new generations of Distilleries Single Pot Still is making a comeback, now the world is seeing what a whiskey can be.

 

Why not join us on the tour and find out more about Dublin and its Distilling history? Book your seat on the Dublin Brewery and Distillery bus tour today!

 

 

 

‘Is it made with Liffey water?’ Philip enquires of Guinness

During his historic 2011 visit the Duke of Edinburgh, Prince Philip famously asked the master brewer Fergal Murray ‘Is it made with Liffey water?’

The answer is no, as good as it sounds the River Liffey would not taste very nice by the time it reaches Dublin’s Fair City. The water is actually piped in from the Wicklow Mountains. It travels over 20 miles to get to the Guinness Brewery. Many believe this is why a pint of Guinness is always best in Dublin. Anecdotally, it doesn’t travel well!

 

Why not take the tour and drop into the Storehouse, no better place to enjoy a pint of the black stuff than in the heart of the Golden Triangle.

Putting the ‘E’ into Whiskey

What is in an ‘E’?

Have you every wondered why in some countries its ‘whisky’ while in others it is ‘whiskey’?  Which is correct?  The answer is neither are wrong!

The traditional spelling is without the ‘E’.  The whiskey version only became popular in the late 19th century when the great Dublin distillers were in a PR battle with the ‘Silent Spirit’ or ‘Blended Whisky’ which was becoming popular especially in Scotland.

 

Generally the ‘E’ means Irish Whiskey, why not join us for a tour to find out more!

The Great Dublin Whiskey Fire

In 2016 the Irish Times recounted the Great Dublin Whiskey Fire, why not see the sight for yourself!

The night a river of whiskey ran through the streets of Dublin

The 1875 Chamber Street fire claimed many victims – each died from alcohol poisoning

At William Smith’s inquest, his father, James, spoke to confirm he was a labourer, unmarried and 21 years old when he died.

That was on Tuesday evening. The previous Friday, William met his neighbour John McGrane at the corner of Bow Street in Dublin’s north inner city. Word was quickly spreading of a huge fire engulfing the Liberties. It was 10pm on June 18th, 1875, and the two young men decided to cross the city to take a look.

Earlier, at 4.45pm, Malone’s malt house and a bonded storehouse on Chamber Street, where some 5,000 barrels of whiskey and other spirits were being stored, were checked and all was in order. At 8pm, the alarm was raised, according to a report in The Irish Times.

The fire spread quickly. As the flames reached the wooden casks holding the liquor, they burst open, sending a burning river of whiskey flowing through the streets. By the time William and John set out for the blaze, the flow measured 2ft wide, 6 inches deep and stretched more than 400m down one side of Mill Street.

Livestock was common in the city at the time and the squeals of fleeing pigs added to the chaos as the tenements rapidly emptied of residents. Amid the “frightening” bustle, crowds gathered along the stream of alcohol; for many, the inferno presented a rare opportunity.

“It is stated that caps, porringers, and other vessels were in great requisition to scoop up the liquor as it flowed from the burning premises, and disgusting as it may seem, some fellows were observed to take off their boots and use them as drinking cups,” reported The Irish Times on June 21st.

“What was the result? Eight men were carried in a comatose state to Meath Hospital; twelve to Jervis Street Hospital; three to Stevens’ Hospital; and one young man to Mercer’s Hospital. And even these numbers do not represent the entire of the persons put hors de combat by the drink.”

In all, 13 people are understood to have died as a result of the fire. None of the deceased perished in the flames, nor did they die of smoke inhalation – each succumbed to alcohol poisoning from drinking “freely of the derelict whiskey”.

Among them was Mr Smith.