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DRINKS WAY OUT WEST – WHISKEY EXPERIENCE WEEKEND
A warm welcome awaits whiskey lovers at a special winter retreat in Knockranny House Hotel & Spa in Westport this month, where an intimate two night escape shines a spotlight on Dingle Distillery and Donegal’s Sliabh Liag Distillery. Taking place on the last weekend of the month, proceedings get underway with an arrival drink on Friday evening, followed by an exclusive whiskey tasting with Dingle’s Head Distiller, Paddy Foley. He’ll be guiding guests through five expressions of Dingle’s whiskey, including two brandnew releases being introduced here for the very first time. Expect a fascinating presentation on Dingle’s distilling heritage and the story behind its celebrated whiskeys, accompanied by a lovely selection of tasty light bites. The following evening sees the focus migrating northwestwards to Donegal, as Sliabh Liag Distillery owner, James Doherty, hosts a pre-dinner tasting featuring five distinctive whiskeys, each revealing a different facet of that county’s emerging whiskey identity. Afterwards diners get to savour a delicious menu created by Executive Chef Seamus Commons, specially designed to complement the weekend’s whiskey explorations. The Whiskey Tasting Weekend is available from €329 per person sharing and includes two nights’ bed and breakfast, dinner on one evening, and two guided whiskey tastings hosted by the distillers. A lovely mellow way to round off the month of January. knockrannyhousehotel.ie DISARONNO – 500 YEARS YOUNG MVR 200TH ANNIVERSARY LIMITED EDITION Midleton Very Rare recently capped a year-long celebration of the bicentennial anniversary of Midleton Distillery, with the launch of a limited-edition 200th Anniversary Edition that’s very rare indeed. The Midleton Very Rare 200th Anniversary Edition is a distillery-exclusive, 28-year-old single pot still, and in a nod to the distillery’s penchant for innovation, it’s the first time in its history that the brand has ever used Japanese Mizunara oak. Created by Master Distiller Kevin O’Gorman, this ultra-limited release blends all three of Midleton’s signature pot still styles, finished across hand-selected American oak casks and a prized Mizunara oak puncheon. Of the new innovation, Master Distiller Kevin O’Gorman says, “The Mizunara Oak cask brings a vibrant, layered flavour that perfectly complements the liquid and legacy of the brand.” Expect layers of sandalwood, wood spice, pineapple, citrus and honeyed sweetness that results in an elixir that’s elegant, complex and impeccably balanced. Housed in a beautifully detailed presentation box, this liquid love letter to 200 years of Cork distilling excellence comes bottled at 54.7% ABV, and with just 636 bottles available, ‘rare’ doesn’t even begin to cover it. RRP €1,500. Available via the Midleton Distillery Collection and select distillery stores. @MidletonVeryRare 34 We first discovered the iconic Italian amaretto Disaronno Originale on holiday in Greece many moons ago, and it’s fair to say that it left a lasting impression! We didn’t realise quite how old it was though, until a press release popped into our inbox at the end of last year. Born in Saronno in 1525, legend has it that the recipe for the liqueur began as a gift from an innkeeper to Renaissance artist Bernardino Luini. Fast-forward five centuries and its distinctive Murano-crafted square bottle has done the artist proud, even boasting a claim to its own Louvre credentials, having once been displayed in the famous art museum in Paris. The brand is currently marking its big birthday in style with the release of five limited-edition bottles, each inspired by a core value – Elegance, Passion, Beauty, Style, and Dolce Vita. Best enjoyed over ice or shaken into a Disaronno Sour or Spritz, this anniversary comes complete with bespoke cocktails created by mixologist Richard Delahoyde, one of which – Stile – we reproduce below. Cin cin to 500 more! STILE INGREDIENTS • • • 20ml Disaronno 30ml Tia Maria Cold Brew, Coffee Liqueur 50ml Fresh Espresso METHOD Add all ingredients to a shaker with ice, shake and fine-strain into a coupe glass. Garnish with coffee beans. Enjoy!