The beverage is no longer made at this the original location. That has since been moved to Cork. They also have a tour there as well
This guided tour starts at set times during the day. Much like Guiness, the focal point of the early part of the tour revolves around the ingredients
Many of the same things that goes into Guiness and beer can be found in whiskey
The next portion concerns getting the raw materials into the primitive base liquid
Distilling the liquid three times is their trademark process. American whiskey like Jack Daniels is distill once
As it ages in the barrel, it picks up flavors and color from the wood while some of it evaporates out at a rate of 2% a year. The bottom left is a year old while the top right is 15 yeasr old. The colors deepen, the flavor matures, and loss increases over 1, 3, 5, 12, and 15 years
The end of the tour rewards one's patience with a sample of the end product. You can opt for a shot or, like me, mixed with ginger ale and a squeeze of lime.
This combination was quite tastey. As I imbibed, volunteers were picked to do a tasting of 3 whiskeys. Each whiskey having gone through various times through the distillation process.
Dinner time finds me in Temple Bar at Gallagher''s Boxty House. The place feels quite small. The floorboards creeked and warped under the weight of the friendly but burly wait persons
I started with the boxty sampler. The top right are potato pancakes with a cheese filling. Next we have boxty dumplings in a blue cheese sauce. The dumpliing were dense and doughier than gnocchi.
The main is a bowl of coddle. Ham, bacon, or pork broth with potatoes and chunks of ham, pork, or bacon and pieces of sausage. The sausages had the wierd consistency of large vienna sausges. Apparently, coddle made on the north side differs from those made in the south
