Origin: Dublin (Ireland)
Type: Single Malt Irish Whiskey
Strength: 46%ABV
Ageing casks: New
Chillfiltered: No
Additional coloring: No
Owner: Teeling Whiskey Company
Average price: € 80.00
Official website: teelingwhiskey.com
Vote: 87/100
Just a few days after the launch, here is a taste of this new limited edition from the Dublin distillery, whose special feature lies in the initial production steps.
The cereal base is composed of ‘classic’ malted barley and barley that, after germination, has undergone a further wet heating process (which leads to the production of sugars as it happens in the wort), with final roasting instead of drying in the kiln, thus leading to the crystallisation (or caramelisation) of the sugars. The malted barley resulting from this process (called Crystal Malt and commonly used for beer) has a strong impact on colour and flavour of the wash but doesn’t contribute to fermentation. For fermentation, two types of yeast were used, the classic distillation yeast and the white wines one.
Triple distillation and maturation for an unspecified time in new American casks, finally producing 18,000 bottles with a very attractive design.
Tasting notes
On the nose, it expresses all its youthfulness spent in pristine wood, with the spices (nutmeg, cinnamon, a hint of aniseed) embracing the fruity compartment (apples, cooked pears, unripe banana), vegetal notes and freshly cut wood. In short, a more full-bodied, darker part of dulce de leche, malt, caramel and a hint of milk chocolate rises up, remaining as a background to the main notes giving three-dimensionality.
In the mouth, it tingles with black pepper and ginger, but immediately expresses substance and personality, taking up the theme of the nose and reversing its roles: toffee, malt, a hint of cappuccino with cocoa powder, and roasted hazelnuts are the protagonists. Baked fruit provides support, with a more subdued vegetal and woody voice, substantial compartment of spices (nutmeg, cinnamon) and almond paste.
Fairly long finish of coffee, cinnamon, nutmeg, caramel, cocoa, sugar paste.
An essay about how much the raw material can influence the final product, the contribution of caramel malt is so evident and pronounced as to challenge any supporter of cask domination. Opulent, full-bodied, elegant and seductive, not particularly complex but satisfying.