Irish whiskeys distilled in Bushmills among Ireland’s best
Food NI member Old Bushmills has been named among the 10 Best Irish Whiskeys by the influential Good Housekeeping Institute. The Co Antrim distillery’s 10-year-old single malt was named at number five as the ‘Best with a Splash of Water’ in the prestigious list.
The list, compiled by an expert panel, also included another whiskey distilled at Bushmills – The Sexton Irish Single Malt – at number four and the ‘Best for Burnt Sugars’.
The Sexton was developed by master distiller Alex Thomas at Bushmills. Alex is now master distiller at Old Bushmills in succession to Helen Mulholland. Both brands are now looked after by Proximo in New York, one of the world’s biggest marketing agencies in beverages. While Proximo owns The Sexton, now the biggest selling Irish single malt in the US, Old Bushmills is owned by Tequila leader Jose Cuervo of Mexico.
“Good Housekeeping explains: “Created by one of a few female master blenders in the industry, Alex Thomas, The Sexton uses only unpeated Irish malted barley in the mash bill, resulting in pure malt flavour – expect a nutty, malty character.
“Copper pot distilled for smoothness, and aged in a former Oloroso sherry cask from Jerez, Spain, you’ll also find dried pineapple, candied orange and lemon peel, some cloves and nutmeg, and a little burnt sugar. Try it in an Old Fashioned cocktail.”
Old Bushmills 10-year-old single malt featured “delicate fruit flavours” which “truly opens up with a dash of water. You’ll find a little vanilla, some citrus and warming spice, as well as a little wood, alongside some ripe apple”.
Good Housekeeping says Irish whiskey is known for its lighter, fruity style. “Most, though not all, Irish whiskey is triple distilled, giving the liquid its distinctive and characteristic smoothness. You will find a smaller number of double distilled Irish whiskeys, and even a few peated options,” it continues.
“There are a few distinct styles within Irish whiskey to look out for. Irish malt whiskey is made from malted barley, while single malt must be produced by a single distillery. Grain whiskey – much lighter in taste and often with some floral notes – is made using a mix of malted barley and other grains and produced using a column still.
“Unique to Ireland, Irish pot still whiskey uses a mix of both malted and unmalted barley, while distillers can also add a limited amount of other grains. Rich and bold, as the name suggests, they must be produced in a pot still. And finally blended – which accounts for the vast majority of Irish whiskey – combines at least two of these styles.
“All must be aged for a minimum of three years in wood, and of course, must be produced in Ireland. Though ageing in bourbon barrels is common, look out for sherry and rum casks among others, as well as double-charred casks.
“Taste-wise, characteristics to look out for include, yes, that trademark smoothness. But you’ll also find bright, fruity and sometimes floral notes – particularly with grain whiskies – while the barrel ageing helps impart a little caramel or butterscotch, and of course, a little wood. Look for longer aged whiskies if you particularly love those qualities.”
