The Irish Spirit

For various reasons, Irish whiskey is often overshadowed by Scotch whisky; little known is the fact that whiskey actually predates whisky by nearly a century, and not just by way of spelling. It is generally believed that monks brought the technique of distillation from the Mediterranean region to Ireland in early 11th century, and its first distillery was established in mid-12th century, just before the Norman Invasion led by Henry II of England, father of the legendary Richard the Lionheart.
Insofar as black letter record is concerned, Scotch whisky can trace its history back to 1494, yet Irish whiskey can prove its pedigree back to 1405. Recovering from the destruction brought about by War of the Three Kingdoms (1639-1651), Irish whiskey went on to become the most popular spirit by mid-19th century, renowned for its smooth texture and pure taste (different from Scotch whisky, which is usually double-distilled and with peat influence, traditional Irish whiskey is generally triple-distilled and without peat influence).
But a tetralogy of traumatic events in the following century would forever change the landscape of Irish whiskey and the entire country: first came the Irish Potato Famine (1845-1852), then the Irish War of Independence (1919-1921) and the Irish Civil War (1922-1923), not least the Prohibition in the United Sates – traditionally the most important market for Irish whiskey – (1920-1933). Besieged from all directions, the Irish whiskey industry was decimated, the number of distilleries fell to single digit, and the production volume was a tiny fraction of its heyday.
Roughly coinciding the Celtic Tiger period, Irish whiskey has grown by leaps and bounds in the past few decades, with new distilleries opening and its fine produce winning international prizes in quick succession. Situated in the Liberties area of Dublin, the epicentre of Irish whiskey, the Teeling Whiskey Distillery is no doubt one of the supernovas. The Teeling family has been crafting Irish whiskey since 1782, and the Teeling Whiskey Distillery is the first new distillery in Dublin in over 125 years, pledging to bring the craft of distilling back into the very heart of Dublin.

   Teeling Small Batch
Comprising handpicked casks with extended maturation in rum barrels, Teeling’s flagship blended whiskey is bottled without chill filtration. Pale gold with shimmering metallic reflex, the nose is floral and urbane, offering tangerine blossom, apple, mirabelle, cinnamon, oaky vanilla, lemongrass and jasmine. With a refined mouthfeel, the palate is elegant and focused, delivering tangerine peel, pear, cinnamon, charred oak, toffee, sage and lavender. Medium-bodied at 46%, the subtle entry develops into a vivacious mid-palate, leading to a cultured finish.

Teeling Vintage Reserve 21 Year Old Single Malt
Awarded Best Irish Single Malt in the World, this nectar is first matured in Bourbon casks and then in Sauternes casks for an extra 12 months, with only 5,000 bottles produced. Brilliant tawny with gleaming vermillion reflex, the nose is kaleidoscopic and scented, furnishing apricot, ume, rosemary, potpourri, gunpowder tea, smoked bacon and new leather. With a monumental mouthfeel, the palate is nuanced and resplendent, providing fig, dried peach, crème brûlée, salty liquorice, peat, savoury oak and new saddle. Medium-full bodied at 46%, the imposing entry evolves into a spirited mid-palate, leading to an endearing finish.

Teeling Single Grain
Awarded World’s Best Grain, this rare single grain whiskey consists of handpicked casks with extended maturation in Californian red wine barrels and is bottled without chill filtration. Bright mahogany with luminous copper reflex, the nose is fragrant and redolent, presenting red apple, purple plum, aniseed, nutmeg, butterscotch, sandalwood and violet. With a supple mouthfeel, the palate is complex and lush, supplying peach, raisin, Christmas spice, maltose, walnut, autumn leaves and chanterelle. Medium-full bodied at 46%, the dense entry persists through an exuberant mid-palate, leading to a lingering finish.

Teeling Poitín
Originated from Ireland a millennium ago well ahead of whiskey, poitín – a non-aged spirit – is to Ireland what absinthe is to France: famous for being the muse and trope of many an artist but infamous for its fiery temper and bohemian connotations, so much so that it was banned for long periods. Awarded Irish Poitín of the Year, this liquor results from malted barley and corn distilled in copper pot stills and column stills respectively. Transparent clear in appearance, the bucolic nose oozes longan, white radish, sweet potato and candy floss. Incandescent in character at a whopping 61.5%, the indomitable palate gushes sultana, maltose, marzipan and kerosene. An exhilarating experience. Jacky I.F. Cheong

To discover the finest spirits from Ireland, contact Ms Bolormaa Ganbold of PREM1ER Hospitality Management and PREM1ER BAR & LOUNGE; W: www.premiergroupworld.com; E: [email protected]; T: +853 6233 5262; A: 86, Rua Direita Carlos Eugenio, Old Taipa Village.

Jacky I.F. Cheong is a legal professional by day and columnist by night. Having spent his formative years in Britain,
France, and Germany, he regularly writes about wine, fine arts, classical music, and politics in several languages