Newsletter ·
Whiskey
an Irland
De Wee vun der Kaardrepp zum Whiskey ass net wäit ewech. Hei sinn e puer Impressioune vun onser Rees duerch Südirland.
“Whiskey is liquid sunshine” · G. B. Shaw
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Vum Éislek an Irland
Wi mir am Joer 2016/2017 mat onser Brennerei vun der Musel an d’Éislek geplënnert sinn, hu mir ons mat de lokale Kulture beschäftegt. Am Éislek ass et e bëssi mi kaal an de Schiferbuedem mi aarm. Dofir goufen hei manner Bongerten ugeplanzt an d’Bauren hunn amplaz Uebst virun allem Kären destilléiert: de Kaarbranntewäin.
De Wee vun der Kaardrepp zum Whiskey ass net wäit ewech an dat huet ons motivéiert dëst Fréijoer eng Rees duerch Südirland ze maache fir eppes méi iwwert de Whiskey ze léieren.
Distillerie Pearse Lyons zu Dublin
De Grënner vun dëser Brennerei, Pearse Lyons, ass en Irlänner deen an d’USA ausgewandert ass.
“Pearse’s dream to have a distillery in Ireland began to take place. He and his wife Deirdre discovered St. James’ Church in the Liberties district of Dublin 8. An old and dilapidated church would become the new home to Pearse Lyons Distillery. The project, which was a labor of love, began in 2013 and restoration took more than 4 years to complete.”
Dir gesitt hei den Altor an di wonnerschéi Kierchefënsteren. A wärend der Mass krute mir eng interessant Whiskey-Degustatioun.
Distillerie Kilbeggan
Ireland’s oldest continuously licensed distillery, with a story dating back to 1757. For two hundred years, the humble town of Kilbeggan produced a whiskey beloved the world over. But when tough times shuttered the distillery doors, the town banded together, and after countless long nights and sacrificed weekends, they bought the building and brought the distillery back to life. Their dedication to honoring the past, while creating a better future, inspired the creation of Kilbeggan® Single Grain.
Eng interessant Visitt duerch impressionant historesch Gebeier.
According to the display, one tonne of malted barley is milled and mixed with hot water in the mash tun. The resulting 6,000 litres of wort are fermented with yeast for 48 hours. The wash then goes to the pot stills for distillation.
Premium Whiskey Tasting am Murphy’s Pub zu Killarney
There’s nothing like a good Irish pub!
What makes an Irish pub special? It’s simple, the people. Go to any pub around the island, and each pub will have its own group of characters. Sit at the bar, and it won’t be long until someone strikes up a conversation, and you’re given a real sense of the wit and charm of the Irish people.
Feel the infectious rhythm of traditional Irish music. If you want a snack, inside many serve up delicious food. And one thing unites them: that sense of community, tradition and a love of storytelling is always present.
Despite the closures, Ireland still maintains the third-highest number of pubs per capita in the world with 6,800 licensed premises. 75% of Irish citizens live within 300 metres of a pub.
Mir hunn ons wuel do gefillt. All sozial Klassen, all Alter, Fraen a Männer hu sech ronderëm ee Whiskey, een Humpen (virun allem Guinness) oder vill verschidde Cocktailer zesummefonnt!
Midleton Distillery Experience
This visit was absolutely incredible: informative, entertaining, and exciting. Midleton is Ireland’s largest distillery and produces many well-known whiskey brands, including Jameson, Midleton, Powers, Redbreast, Green Spot and Yellow Spot.
The historic pot still, built in 1825, could hold 143,872 litres (31,648 gallons). After fermentation, the wash was fed into the still and heated by fires lit underneath. The still consumed four tonnes of coal every 24 hours.
4 Tonne Kuele pro Dag hunn d’Männer geschëppt fir dësen Alambic ze befeieren.
Figures from the visit. Production was reported at 73 million litres of pure alcohol per year. Midleton’s angel’s share, the whiskey that evaporates during ageing, was said to equal 34,000 bottles a day. In Ireland, the typical angel’s share is about 2% a year.
The distillery sources 200,000 barrels a year from distilleries in Kentucky, as well as casks that previously held Bordeaux, Oloroso sherry, Sauternes or port.
The Spirit of Éislek
Dir sicht ee Lëtzebuerger Produit vu beschter Qualitéit, en Aperitif, en Digestif oder ee Cadeau?
- Eng traditionell Lëtzebuerger Uebst- oder Kärendrëpp (cœur de chauffe, net filtréiert, bio).
- En Gin (London Dry Gin Qualitéit).
- Eppes Séisses: Hunnegdrëpp, ee Kir oder ee Liqueur.
- Eng Absinthe du Luxembourg oder eng Kraiderdrëpp (Téi vum Séi).
Hei fannt dir ons Spirituosen. Dir fannt ons Produiten:
- Op Rendez-vous an onser Brennerei zu Eeschwëller (drepp@pt.lu, +352 691 48 49 55).
- Op Letzshop, och als Cadeau verpaakt a praktesch heemgeliwwert.
- An der La Provençale zu Leideleng.
- Am Ale Moart zu Wooltz.
- Am Buttik vum Naturpark Oewersauer.
Ons Kärendrëpp · Onse Whiskey
Am Joer 2020 ass et konkret ginn. Mat der Ënnerstëtzung vum Naturpark Our hu mir ee Maischebottich kaaft fir d’Vergärung vun de Kären. 2022 hu mir ons eng Stee-Millen zougeluecht fir d’Kären ëmmer frësch ze muelen, wat wichteg fir d’Qualitéit ass. A mir sinn a Couren gaange fir ze léieren, wi een dat richteg mëscht.
Haut hu mir am Sortiment:
- Eng Spelzdrëpp, Käre vum Séi, eng Initiativ vum Naturpark Oewersauer (Goldmedail bei der DLG, 100 vun 100 Punkten).
- Eng Bio-Kaardrëpp (Seigle/Roggen), déi am Eechefaass an der Koffergrouf geräift ass.
- Onse Bio-Grain Whiskey mat Kären aus dem Naturpark Our:
- Aus Geescht (Orge/Gerste) mat Malz. Dëse gëtt am Summer agefëllt. Méi dozou an der Editioun iwwer de Bolles Whisky.
- Aus Kar (Seigle/Roggen) plus Malz.
A distilled history of distillation
The word whiskey comes from the Irish uisce beatha, meaning “water of life”.
- 600–900
Irish monks return from continental Europe with distillation equipment for creating medicines and discover other uses for it.
- 1608
King James I awards the first licence to the Bushmills Distillery.
- 1770s
There are some 1,200 distilleries on the island of Ireland.
- 1890
Phylloxera devastates French brandy production, and Irish distilleries increase output.
- 1916–1930
Scottish Coffey stills create a surplus and prices collapse. The Irish War of Independence disrupts production and access to key Commonwealth markets. Prohibition begins in the United States in 1920.
- 1933
The end of Prohibition releases US demand. The weakened Irish industry struggles to meet it, while Scottish distillers can.
- 1943
Bartender Joe Sheridan improvises a new drink, the Irish coffee.
- 1945
American soldiers return home from the UK after the Second World War with a taste for Scotch.
- 1966
The remaining Irish distillers merge to form Irish Distillers Limited.
- 1990–2000
Demand returns for traditional Irish whiskey styles, including pot still, single malt, blended and single grain.
- Since 2000
Irish whiskey enters a period of rapid growth.