Author: A Layman's Wine Musings

Barbaresco vs. Barolo

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I recently enjoyed a bottle of Barolo with dinner one night followed by a Barbaresco the following night. Having the two bottles back-to-back reminded me how different the two wines are despite being made from the same Nebbiolo grapes and being produced in the Piedmont region of Italy.

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Production of both Barolo and Barbaresco occur in the Langhe hills near the town of Alba. The Barbaresco zone is northeast and the Barolo zone is southeast of the town.  In accordance with Italy’s governing body, the DOCG (denominazione di origine protetta or Denomination of Controlled Origin.) Barolo may only be produced in the comuni or townships of La Morra, Castiglione Falletto, Serralunga d’Alba, Barolo and Monforte d’Alba. Barbaresco wine is produced in Treiso, Neive, San Rocco Seno d’Elvio and Barbaresco.

There are differences in the two sub-regions. The Barolo area is located at a slightly higher altitude and has more south-facing vineyard exposures. This results in slower ripening grapes than those of the Barbaresco area to the north. The northern region it is warmer, due to the lower altitudes and warm sea winds. As a result, the grapes ripen faster.

The soils of the two area are different as well. The soils of Barbaresco are slightly sandier, less compact, and have more nutrients. As a result, the wines have a softer character. The firmer soils of Barolo create bolder, more tannic wines.

According to DOCG regulations, Barbaresco must be aged a minimum of 26 months, with at least 9 of those months in oak. Barbaresco Riserva must be aged a minimum of 50 months with at least 9 months in oak.

Barolo wines are aged a minimum of 38 months, with 18 months being in oak. Barolo Riserva needs to age 60 months with 18 months in oak. The longer aging requirements are necessary because of the more intense tannins that are in Barolo wines.

When it comes to flavour, Barolo is the bigger, bolder and more structured. It may have an array of aromas of plums, sour cherries, tobacco or truffles.

Barbaresco is generally a lighter wine with flavours of ripe fruit. Barbaresco is strongly influenced by the soil, vineyard location and the winemaker’s techniques.

As to which wine is better, that is up to you to decide.  Personally, I like both equally. My preference is determined in the moment, whether it be a dinner pairing or simply my mood.

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A Whiskey Tasting Party

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This is a good time of year to have a whiskey tasting party. A whiskey tasting can be done in a couple of different ways. The simplest method is to just get a few bottles together and let everyone help themselves while they sit around and chat about the ways of the world. However, it can be more interesting if everyone is tasting together and there’s a progression of styles to sip from. This technique is similar to that of a wine tasting party.

Photo credit: southerndrinkingclub.com

If following the second approach, first determine how many people will attend and then how many whiskies you want to sample.  If everyone is tasting the same whiskey at the same time it is probably best to keep the number of attendees to under a dozen. This will make it easier to keep organized and maintain a well-structured group conversation about each sample.

When deciding on which whiskies to try, you could follow a specific theme or make your selections based on ones you personally enjoy. The experts suggest that the number of whiskies should range from five to eight with each pour being about ½ an ounce. Following this guideline, you will only require one bottle of each whiskey. Depending on your approach, you can either provide the whiskies yourself or ask each guest to bring a bottle.

Regarding the number and type of glasses to use, some enthusiasts only use snifter or Glencairn style glass but white wine glasses with small to medium bowls work equally as well. Your guests only need a glass or two at a time, so you can either dispose or finish the remains after each tasting, rinse out the glass and proceed to the next. This saves on glassware plus the clean-up time afterwards.

Allow people to taste each sample first without adding any water. Then give them the option to add a couple of drops of water to see if that affects the taste. It is a good idea to provide a pitcher of filtered or bottled water served at room temperature and liquid droppers, which can be obtained from most pharmacies. When adding water, it is important not to dilute the whiskey, thus no more than a teaspoon should be added. Whiskey flavours are easier to identify as you lower the relative alcohol content, thus diluting your whiskey a few drops at a time helps open up new flavours to experience.

On the topic of water, each participant should be provided with drinking water to cleanse the palate between tastings, as well as to keep themselves hydrated. Crackers or plain bread, such as a baguette are also good ways to cleanse the palate between tastings.

It is a good idea to have a container available for your guests to pour out whiskies they don’t care for. The goal here is to experience a range of whiskies, not encourage anyone to drink something they don’t like.

The best way to progress through a tasting is to sip the lightest whiskey first and end with the richest and/or most heavily flavoured/smokiest one. As host, it’s a good idea to taste everything yourself prior to the event in order to know which order the whiskies should be served in. Keep in mind that lighter coloured whiskey doesn’t necessarily mean it is lighter in flavour.

If you decide to select your whiskies using a theme, options include selecting by country, such as all American, all Irish, all Scottish, all Japanese, etc. Another option is selecting all single malts, whether from Scotland or a selection from different parts of the world.  Comparing whiskies of the same age or from a single region are a couple of other options.

When it comes time to sample each whiskey, begin by “nosing” or smelling the whiskey. When it comes to tasting, hold the first sip in your mouth for several seconds before swallowing. On subsequent sips, concentrate on discovering the flavours and aromas. Then after adding a few drops of water explore the flavours again.

With all the discussions, nosings, water additions and subsequent re-tastings, you can expect to spend at least a couple of hours exploring your selections. Most importantly, the experience should be enjoyable for everyone. It’s a bonus if either you or your guests discover a new favourite whiskey along the way.

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Pinot Gris or Pinot Grigio

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Pinot Gris and Pinot Grigio are made from the same grape and are obviously both white wines, but it can be argued that the similarity ends there.

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Pinot Gris originates in France and is believed to be a mutation of Pinot Noir. It’s mainly grown in the Alsace region of France. The grape is thought to have reached Italy during the 1300s where the variety was called Pinot Grigio.  The Italian version is primarily grown in the Alto Adige region of northwestern Italy.

Gris is the French word for gray and grigio is gray in Italian. The gray describes the grayish-purple skin of the grapes.

Both Pinot Gris and Pinot Grigio will appear on wines produced in countries other than France or Italy. There is an abundance of Pinot Gris grapes produced in countries such as Canada, the United States, Australia and New Zealand.

So what determines why some are labelled Pinot Gris while others are referred to as Pinot Grigio? Winemakers have the choice of selecting which name they use. There is no hard and fast rule, however most will base the name on the style of the wine they produce. You can usually tell the style by the colour. Pinot Gris style wines are typically darker and more yellow in colour, whereas Pinot Grigio wines are very light yellow, almost clear.

Pinot Gris wines are rich, full-bodied and accompanied by higher alcohol content. Made with fully ripe grapes that are occasionally barrel fermented, Pinot Gris often has extra sweetness and a creamy feel. The darker grape skins tend to produce a golden colour.

By contrast, Pinot Grigio is harvested early, resulting in a light-bodied, crisper wine with a lower level of alcohol. The aromas are primarily of fresh fruit and florals.

Pinot Gris embodies complex flavours such as cinnamon and lemon, with a tingly aftertaste. Late harvest French-style Pinot Gris is a rather sweet wine. This is due to noble rot, which creates honeylike undertones.

Pinot Grigio tends to be a lighter, crisp, dry style of wine with flavours of citrus and green apple, pear, lime and lemon, with a refreshing spark of acidity. Some Italian-style Grigio wines also have a floral aroma of honeysuckle.

The Pinot Gris style pairs well with roast pork, creamy pasta, and dense cheeses like Comté or Gruyère, seared scallops, or creamy mushroom risotto. Off-dry versions go well with spicy Asian or Indian dishes like chicken tikka masala or Thai green curry.

The lighter Pinot Grigio is a great apéritif but, also goes well with grilled shrimp, salads or fruit platters and sushi.

Now it is up to you to decide whether you prefer Pinot Gris or Pinot Grigio.

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Old Vines Versus New Vines

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Old vines or new vines; does it make a difference when it comes to making wine? The simple answer is yes, but there are some things to take into consideration. The main sticking point is finding common ground for the definition of ‘old’. The definition is not industry controlled so depending on where you ask, the meaning changes.

Photo credit: lastbottlewines.com

In France, New Zealand and Canada, ‘old’ can mean 30 years. In Australia, California and Spain, the vines are not considered ‘old’ until they are 50 or 60 years of age. A few Californian producers who have vines as old as 80 to 100 years have adopted the designation ‘ancient vines’. If 80 years is considered ancient then by comparison there are several Australian vineyards with vines of such an age they would be considered prehistoric, dating back more than 150 years, the upper limit of longevity. Without a true international standard for identifying the relative maturity of vines from one country to the next, the consumer must beware and take into consideration where the wine was produced.

The lifespan of a vine is determined by several factors. The vines of France and other European nations were destroyed during the 1800s and early 1900s by a sap-sucking root pest called phylloxera that destroyed the plants and necessitated replanting on resistant North American rootstocks. Also, in the relatively rainy parts of Europe, such as much of France, the vines die decades before they tend to in the hot dry regions of South Australia, California, Chile and much of Spain. Harsh winters in countries such as Canada led to vines having only a 30 to 35 year lifespan.

Young grape vines, though productive, deliver variable quality wine from year to year. When the sun shines, they grow a great amount of foliage which can produce bitter grapes. When it rains, these vines bloat with water. The vines require massive pruning to reduce the amount of foliage and encourage ripening. By contrast, old vines are constant, their reduced sap flow naturally yields smaller berries with a higher ratio of solids to liquid.

The deep roots of old vines are a big asset. They tap moisture in drought conditions and guard against bloating during rainy times. Old vines also tend to ripen earlier, a great benefit to growers in cooler climates where cool autumn temperatures reduce the growing season.

Old vine wines provide richness and more complex flavours that build rather than trail off after the up-front fruit fades away.  Young vines produce nice, aromatic wines but lack the complexity of flavour of wine produced from older vines. Wines produced from old vines will often cellar longer than wines produced from young vines.

Wine produced by old vines is generally more expensive than similar young vine wines. Because of the rarity, lower yields and perceived enhancement of wine quality, old vines have become increasingly sought after and valued by both the wine industry and consumers. As a result, old vine grapes typically demand a higher price per tonne. This combined with consumer demand, has resulted in old vine wines being more expensive to purchase in the stores.

It has been said that the appreciation of an old vine wine can be a way to connect with the past and to celebrate an enduring art form, similar to listening to the music of a great composer, reading literature or observing at the art of past masters. Wine made from old vines can reveal the distinctive character of a specific historic place and the artistry of the vintner, both past and present.

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Sauternes Wine

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Sauternes is a sweet wine from France’s Bordeaux region.  It is made from Sémillon, Sauvignon Blanc and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence. The noble rot causes the grapes to partially shrivel like raisins, resulting in concentrated and distinctively flavoured wines.

Sauternes is a full-bodied, sweet, late-harvest white wine that is an exceptional dessert wine. It is well complimented by aging in oak barrels and will keep for several decades.

Wine production is not consistent from one year to the next as harvests vary widely.  The wines produced from Sauternes can be very expensive, largely due to the very high cost of production.

Sauternes are characterized by sweetness with the zest of acidity. Some common flavour notes include apricot, butterscotch, caramel, coconut, mango, marmalade and citrus, as well as honeysuckle and toasted baking spices. The finish may remain on the palate for several minutes. A Sauternes typically starts out with a golden yellow colour that darkens as it ages.

Most Sauternes are sold in half bottles of 375 ml. The wines are typically served chilled at 10 °C, but wines older than 15 years are often served a few degrees warmer.

Sauternes is a great dessert wine but it may also be served with several food pairings. Consider cheesecake of all kinds, almond tart, lemon tart, meringues and custards. As well, it may be served along side something savory such as Roquefort or Livarot cheese and foie gras or terrine with caramelized onions.  Mains such as herb-roasted poultry or spicy Asian fare are recommended as well.

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Whisky Different Ways

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Scotch Whisky can be a difficult drink for us North Americans to get into.  When I was younger (how I long for those days) I perceived Scotch being a drink for mature whisky connoisseurs.  Where rye and rum were often served as mixed drinks with cola or ginger ale, Scotch was not. If it was mixed with anything it was only water or maybe soda water.  Many people like myself interpreted this to mean that Scotch Whisky was not for the faint of heart and you must be prepared for a strong flavoured throat-burning drink.

Another intimidating factor is the hard to pronounce names.  With names such as Bruichladdich (Brook laddie), Craigellachie (Craig alecky), Glenmorangie (Glen maw ruhn jee) and Laphroaig (Luh froig), it can be very intimidating to try and pronounce them for fear of stumbling over the names or mispronouncing them entirely.

Though an acquired taste, Scotch is a very simple straightforward drink that is usually served in any of four ways

  • Neat
  • With water
  • With ice
  • In a cocktail

Neat

Drinking Scotch neat means drinking it with nothing added.  To get the most benefit, the Scotch should be served in a whisky snifter at room temperature.  A whisky snifter has a large bottom that tapers toward the top like a tulip to trap the whisky aromas in the glass and concentrate them all in one place.

Single malts or blends can be drunk in this manner.

With Water

Adding a splash of water will unleash new whisky flavours while decreasing the intensity of the alcohol. Water chemically suppresses ethanol molecules (alcohol) as well as the flavours extracted from the wood barrels. Water decreases the effects of less desirable, immature aromas.

Cask strength or barrel proof whisky will generally have a higher level of alcohol by volume.  In such situations, by adding a couple drops of water, the flavour can be improved and more enjoyable.

Depending on how the whisky was filtered water may give the whisky appear hazy. However, there is nothing wrong with a hazy whisky and it won’t change the drinking experience.

With Ice / On the Rocks

There are those whisky enthusiasts who will scoff at the idea of chilling your Scotch and diluting it with melting ice. However, for those still developing a taste for whisky, ice can be very beneficial.  Cooling a dram depresses dominant alcohol flavours and aromas, making the drink more palatable for some. However, it will also lessen some of the flavours that make Scotch taste like Scotch. The increased flavours from adding water are lost as the low temperature nullifies any flavour gains.

If you use ice be sure to use large cubes that will slowly melt and take up the majority of space in the rocks glass. That way you get the chill without diluting it so much that it becomes unrecognizable as Scotch.

In a Cocktail

The classic example of a Scotch Whisky cocktail is the Rob Roy, which is essentially a Manhattan that substitutes Scotch Whisky for Rye Whiskey. The cocktail was invented around 1900 in New York’s Waldorf-Astoria.

According to mixologists, Scotch may be used in place of other whiskeys in cocktails such as the Boulevardier, Old Fashioned, or Mint Julep.  Who knew?

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Right and Left Bank Bordeaux Wines

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Bordeaux; most people have heard of this French wine region, which is one of the most famous Old World wine regions, but many people don’t understand it. To begin with, Bordeaux is divided into two sections, referred to as the Left Bank and the Right Bank. The banks refer to the left (west)and right (east) bank of the Gironde Estuary and Garonne River.

The Left and Right banks have significantly different terroirs. A terroir is the natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.  

The soil is rockier on the Left Bank. It is packed with gravel and deep deposits of limestone which serves to provide more character and potential quality in the wine. This is why Left Bank wines are considered prime candidates for aging, while Right Bank wines are generally thought to be smoother and more drinkable at the time they are released for sale.

This is not to suggest that Right Bank wines are simple and boring. With limestone closer to the surface and less gravel for the vine roots to contend with, the wines of the Right Bank don’t lack character; it’s just that they possess a different kind of character.

When it comes to the grape varietals grown, because of the differences in the terroir between the Left and Right Bank, each supports its own type of grape. As a result, this is often the best way to distinguish between a Left and Right Bank Bordeaux, as the label will not often tell you. Left Bank wines are mostly Cabernet Sauvignon with a smaller portion of Merlot. The Right Bank wines are dominated by Merlot balanced by a smaller proportion of Cabernet.

The Cabernet dominated Left Bank wines tend to be higher in tannin, thus the reason why they age well. Aging the wine helps to mellow out the tannins and integrate the flavors of the wine. Merlot-based Right Bank wines are generally smoother, with softer fruit flavours as tannins are not as dominating.

The last comparison is between the wineries or chateaux themselves. These are the castle-like structures that appear on many of the Bordeaux wine labels.  Generally, the Left Bank chateaux have larger vineyards than those of the Right Bank. Left Bank vineyards are on average 5o to 80 hectares in size versus those of the Right Bank, which only have a maximum of about 30 hectares. However, this is only a fun-fact as vineyard size really has no impact on the quality or character of the wine. Arguably the most renown chateaux include Chateau Margaux, Lafite, and Mouton Rothschild on the Left Bank and Petrus and Cheval Blanc from the Right Bank.

So, which wines are better?  Neither. If you are looking for a wine to enjoy with dinner tonight, a Right Bank wine is probably the better choice, whereas if you are looking for a wine to age and appreciate in the future, you will find that a Left Bank wine will improve with age and provide a delightfully satisfying experience when it is uncorked in a few years’ time.

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Wine and Pasta

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Wine and Pasta

Winter is a time for comfort food and one of my favourite comfort foods is pasta. When it comes to pairing a wine with pasta, the deciding factor should be the accompanying sauce, not the pasta itself because after all, pasta by itself does not have a great deal of flavour.

Photo credit: finewinemaster.com

Tomato-Based Pasta

Tomato-based sauces are high in acid and are often blended with beef or pork. Because of the acidity in tomatoes, a dry, medium-bodied red wine is recommended. Examples of red, medium-weight wines include:

  • Chianti
  • Grenache
  • Nero d’Avola
  • Primitivo
  • Rhône Blends
  • Sangiovese
  • Zinfandel

Cheese Pasta

There are a wide range of red as well as white wines that will pair well with cheese sauces. You shouldn’t feel restricted to serving just white wine with white cheese pasta. An oaked white wine will have a buttery character that will compliment the creamy sauce. Examples include an oaked Trebbiano or Chardonnay. Here are a couple of white wine options to consider:

  • Oaked Chardonnay
  • Oaked Trebbiano

Also, lighter more floral red wines will also pair well with intense hard-cheese pasta, especially if there are mushrooms or root vegetables in the sauce.   Red wine options include:

  • Chianti
  • Nebbiolo
  • Pinot Noir
  • Sangiovese

Seafood Pasta

Light-bodied white wines are the preferred pairing choice for seafood pasta. These wines will be relatively acidic, thus a good balance for creamy white sauces and fatty seafood, such as scallops, shrimp, oysters or mussels. White wine options include:

  • Chenin Blanc
  • Grenache Blanc
  • Pinot Gris / Pinot Grigio
  • Riesling
  • Sauvignon Blanc

For seafood pasta that is cooked in a tomato-based sauce, light body red wines or Rosé are a good option. Red wine options include:

  • Pinot Noir
  • Malbec

Pesto Pasta

Whether you are serving the traditional pine nut and basil pesto or another type of pesto, the focus should be on matching the green, whether it be parsley, cilantro, mint, etc. which is the centerpiece of the dish. For the most part, herbaceous wines are said to be best suited when serving pesto pasta. Herbaceous wines are those wines that have aromas and flavours like herbs such as mint, vegetables such as asparagus, freshly cut grass or tomato leaves. Wines considered to be herbaceous include:

  • Grüner Veltliner
  • Sauvignon Blanc
  • Cabernet Sauvignon

Primavera (Vegetable) Pasta

Spring onions, garlic ramps, artichoke hearts and broccolini are among the choices on which to base primavera. The objective is to highlight the springy freshness of the vegetables; thus, it is often best paired with a light-bodied white wine with lemony and floral notes. However, if the pasta has major vegetable intensity, it needs to be matched with an equally savory white wine. White sauce wine options include:

  • Pinot Gris / Pinot Grigio
  • Riesling
  • Sauvignon Blanc
  • Vermentino

If tomatoes are a major component of the primavera, a light-bodied acidic red wine would be a better choice. Tomato sauce wine options include:

  • Cabernet Franc
  • Pinot Noir
  • Rosé

No matter which type of pasta you fancy, one of the corresponding wine options will compliment your meal.

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The Wines of Armenia

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Armenia is a wine region that I was unaware of until I saw an Armenian wine advertised recently in a wine catalogue. That enticed me to do some research and here is what I learned.

The bulk of wine grapes indigenous to Armenia are not very well known in North America. Hindering Armenia’s ability to familiarize the rest of the world with its wines are the ongoing conflicts surrounding its borders. Armenia is situated between Georgia, Iran, Azerbaijan and Turkey. Armenia’s rivers and high plateaus are surrounded by the Caucasus Mountains.

The country’s wine history is ancient. The region of Vayots Dzor claims to be home to the oldest winery in the world, in operation since some 6,100 years ago.

As with some other Eastern European countries, the progression of Armenian wine ended when the Soviet Red Army invaded in 1920. In 1922 the country was merged into the Transcaucasian Soviet Federated Socialist Republic. Then, in 1936 it became the Armenian Soviet Socialist Republic or Soviet Armenia.

Innovation stopped with the elimination of private enterprise. The Soviets converted wineries into processing plants and vineyards turned over fruit for brandy distillation or bulk wine production.  Some vineyards were planted in unfavorable locations, while others went neglected or abandoned.

In 1991, after the demise of the Soviet Union, Armenia regained its sovereignty. Young Armenians and those with investment money began to embrace the region’s ancient wine-making techniques and wine culture. As a result, Armenia has become the youngest oldest wine industry in the world.

During the Soviet years a great deal of information was lost, including knowledge of the traits of many indigenous grape varieties, understanding soil suitability, sun preference, as well as how much maceration and aging of the grapes is best. Regaining this knowledge requires years of experimentation.

A few producers work with international grapes mainly for the Russian and other former Soviet republic markets. However, new quality-driven wineries focus on local varieties. Much of the post Soviet revival has included using a combination of modern technology and traditional techniques, such as aging the wine in terracotta jars called karasi.

The drive to produce quality wines has helped winemakers find export partners. Being a landlocked country, Armenia cannot produce low-cost wines. It must become part of the higher-priced market segment.

Armenia contains four main wine regions. The best known is the south-central region of Vayots Dzor, a long, narrow plateau which stands out for its highest elevation vineyards, some which reach almost 6,000 feet above sea level.

The Aragatsotn region is situated at slightly lower elevation. The remaining regions include Ararat, which is located on a sunny plateau, and Armavir, which is a mountainous area in the southwest.

Grape varietals include Areni Noir, which produces medium-bodied red wines with fruits like cherry and strawberry laced with black pepper aromas. It compares in its freshness, silkiness and transparency to Pinot Noir.

Voskehat is Armenia’s signature white grape. The wine has light to medium body. It has floral and stone fruit aromas with notes of herbs and citrus.

Khndoghni, or Sireni, is a red grape that gives black fruit flavors, deep colour, good tannins and the potential to age.

To sum it up, Armenia is small, landlocked and poor. However, it appears to have resilience, an ability to adapt, and a desire to show the world its world-class wines. Many experts feel that there is a future for quality Armenian wines.

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The Best Irish Whiskeys Of 2023

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At the end of November, The Irish Whiskey Association announced the 2023 Irish Whiskey Awards winners. Now having over 40 distilleries, Ireland has reemerged as a powerhouse in the international whiskey industry and is now the fastest-growing whiskey making country in the world.

Whiskey tastings were conducted throughout Ireland with members of the Irish Whiskey Society. Events took place in Dublin, Dingle, Cork, Waterford, Kilkenny, Ennis, Carlow and Belfast. There was also a select group of international whiskey judges.

The Best Irish Whiskey of the Year prize was awarded to Connacht Irish Whiskey Distillery, Exclusive Cask Strength, Single Malt Irish Whiskey, 47% ABV, 750 ml.

Connacht’s single malt whiskey is a triple-distilled whiskey produced at their distillery in Ballina, County Mayo. The distillery was founded by Master Distiller Robert Cassell in 2016, along with a team of Irish whiskey entrepreneurs who saw the potential of northwest Ireland’s unique climate to produce an iconic Irish whiskey. The region is characterized by dramatic swings in atmospheric pressure that contributes to producing a flavourful, heavily extracted whiskey. The use of custom-designed stills further enhances the unique character of the whiskey.

Other winners included:

Single Pot Still 11 Years and Under

  • Winner: Drumshanbo Single Pot Still Irish Whiskey Pinot Noir Cask
  • Gold: Jameson Single Pot Still
  • Gold: Powers Three Swallows

Single Pot Still 12 Years and Over

  • Winner: Red Spot 15 Year Old
  • Gold: Yellow Spot 12 Year Old
  • Gold: Redbreast 15 Year Old

Single Malt 11 Years and Younger

  • Winner: Jack Ryan Whiskey 5-Year-Old Oloroso Finish Cask Strength
  • Gold: Dunville’s 10 Year Old Pedro Ximenez Cask
  • Gold: The Irishman Legacy

Single Malt 12 – 15 Year Old

  • Winner: Tullamore DEW 14 Year Old
  • Gold: Knappogue Castle 12 Year Old
  • Gold: The Irishman 12 Year Old

Single Malt 16 Years & Older

  • Winner: The Irishman 17 Year Old
  • Gold: Dunville’s 21-Year-Old Palo Cortado Cask
  • Gold: McConnell’s Irish Whisky 20 Year Old Port Finish Single Cask

Blended No Age Statement

  • Winner: Writers’ Tears Double Oak
  • Gold: Jameson Crested
  • Gold: Powers Gold Label

Blended Age Statement

  • Winner: McConnell’s Irish Whisky Sherry Cask (5 years)
  • Gold: The Dead Rabbit Irish Whiskey
  • Gold: Clan Colla 13 Year Old

Blended Limited Release

  • Winner: Writers’ Tears Japanese Cask Finish
  • Gold: Dunville’s 1808 “Casked in Bond” Dick Mack’s Honey & Hemp IPA Cask, Cask No. 1451
  • Gold: Writer’s Tears Inniskillin Ice Wine

Peated Irish Whiskey

  • Winner: Micil Single Cask Release with Garavan’s Bar
  • Gold: Killowen Barántúil Single Cask KD202
  • Gold: Celtic Cask 47 Daichead a Seacht 2016 Peated Oloroso

Single Cask 11 Years & Younger

  • Winner: Celtic Cask 44 Daichead a Ceathair 2014 PX Cask Finish
  • Gold: Dunville’s PX 11 Year Old Single Malt Cask Strength
  • Gold: Dunville’s 11 Year Old Palo Cortado Cask Strength

Single Cask 12 Years & Older

  • Winner: Dunville’s 22 Year Old Palo Cortado Cask No. 1204
  • Gold: Dunville’s 20 Year Old Oloroso Cask Strength Cask No. 990 56.2% ABV
  • Gold: Dunville’s 21 Year Old PX Sherry Cask Finish – James J. Fox Single Cask

Cask Strength

  • Winner: Connacht Distillery Exclusive Cask Strength
  • Gold: Redbreast 12 Year Old Cask Strength
  • Gold: Dunville’s 20 Year Old PX Cask Strength, Cask 1644, 55% ABV

Single Grain

  • Winner: The Bridge – Galey Bay
  • Gold: The Bridge – Inny Bay
  • Gold: Method and Madness Single Grain

New Irish Whiskey

  • Winner: Pearse Genesis Irish Whiskey
  • Gold: Fercullen Single Malt
  • Gold: Fercullen Estate Series ‘The Gates’

Many of the award winners are available in the U.S. and Canada. They can also be ordered directly from the Celtic Whiskey Shop in Dublin, Ireland.

Happy New Year!

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