The whisk(e)y season is dear to Ireland, Scotland

The portal is about to open on a season dear to the Gaelic and Celtic folk of Ireland and Scotland and, indeed, their millions of descendants all over the U.S.

March 20 brings in Alban Eiler, known elsewhere as the spring solstice or vernal equinox. Weather be damned, it means spring has arrived and will last until June 20, the longest day of the year, when we will encounter Alban Heruin, the summer solstice.

In between, we have such frolics as St. Patrick's Day on March 17 and Tartan Day on April 6.

St. Patrick's Day honors the patron saint of Ireland who drove the snakes into the sea where they became sharks, politicians and TV reality show producers.

Tartan Day celebrates that time in A.D. 1320 when King Robert the Bruce and his Scottish parliament sent off a letter called the Declaration of Arbroath to the Pope in Rome asking him to get the English off their backs. That worked so well that England rules Scotland to this day.

Both historic events, as well as the arrival of Easter, spring and a bunch of other traditional religious and secular days, will in this span be marked in many communities with once-a-year church attendance, parades, festivals, dances, silly hats and drink specials at your favorite pub -- featuring Scotch and Irish whiskies, in particular.

The line between Scotch and Irish distillations is blurry for some (although the Scots, along with Canadians, spell whiskey without the "e.'') The difference comes primarily in the malting stage.

For Scotch whisky, malted barley is dried over peat fires, which allows the smoke to penetrate the grain and create its signature
smokey flavor. For Irish whiskey, malted barley is dried in closed ovens and never comes in contact with smoke.

In addition, Scotch whiskies usually are distilled twice, Irish whiskies three or four times, thus increasing their purity and smoothness. In some instances, further aging in used bourbon or sherry casks or a bit of blending creates a crossover
taste between the two categories.

As is the case with most such things, there is no right or wrong, best or worst. There is only personal preference.

Bushmills is an Irish whiskey preferred by many. It is turned out in the town of the same name by the world's oldest whiskey distillery, located in County Antrim, Northern Ireland. Sir Thomas Phillips founded it in A.D. 1608 under license from James I of England.

Bushmills products include 10-, 16- and 21- year-old single malts; Black Bush, aged 8 to 10 years then blended with a small portion of a delicate sweet single grain whiskey; Bushmills Cream, a sweet Irish cream liqueur concoction, and Bushmills Original, aged five years. All are smoothed out by aging in used bourbon or sherry casks, a touch also employed by some other Irish and Scotch distillers.

To Dowd's Spirits Notebook latest entry.
To Dowd's Wine Notebook latest entry.
To Dowd's Brews Notebook latest entry.
To Dowd's Non-Alcohol Drinks Notebook latest entry.
To Dowd's Tasting Notes latest entry.
Back to Dowd On Drinks home page.

No comments: