Teeling Small Batch

Product Information

Teeling’s grain whisky comes from the Great Northern Distillery, owned by John Teeling (Thanks, Phil). It was mentioned in the tasting that John owns shares in the Teeling distillery as well. The grain whisky are aged in ex-Cabernet Sauvignon barrels from California; these casks aren’t re-toasted or re-charred. On a side note, it was nice of them to say that they receive the wine casks with still 6L of wine in it. Ex-wine casks often have some wine left in them during transit to prevent the cask from going bad. Nose: Hints of apple peel and pear skin, a tinge of lemon zest and galia melon, and also milk chocolate and a whiff of brown sugar. In the mouth: Just like on the nose, this is a wild and incoherent mix of fruit notes arising from various ex-wine cask influences. There are light tastes of red bananas, gooseberries, mocha, chocolate raisins, ripe plums, bergamot, basil, flower petals, apples, Tinta Negra Madeira, cascara tea and chamomile tea. A light flash of sulfur comes and goes. Conclusions: Conclusions: This is best among the lineup. While it isn’t as complex as the Teeling single malt, the flavors it gives off are fuller. It’s mostly fruity, which I think is the result and target of the triple distillation. (Consumers might think that triple distillation is meant to make a spirit smooth, but it’s more for concentrating targeted flavors). The Teeling Small Batch Irish may not be something I want to drink everyday, but it’s definitely something I’ll be reaching for now and then to break up my usual flavor patterns. Especially if you spend a lot of time drinking heavy cask strength behemoths it’s good to change things up a bit. Take some time and explore lighter, more nuanced whiskeys from time to time to remind your palate and olfactory what subtlety means.

Third in the line-up is Teeling’s Single Malt. Two types of yeast are used here. One is a white wine yeast from South Africa, and the other is a distiller’s yeast. The fermentation results in a 10% ABV wash. The whisky are aged separately for 9 to 23 years in ex-cabernet sauvignon, ex-Madeira, ex-white Burgundy, ex-port or ex-sherry casks. They are blended afterwards, which really varies batches. (I’m pretty sure the distillates for the single malt are still from Cooley, as the Teeling distillery was only established in 2015.) In the mouth: Not as hot as on the nose. Light confectionery notes like mocha, toffee and honey are more upfront here, but they’re taken over by slightly more intense tastes of fruits like star fruit, lime peel, mandarin oranges, canned peaches, grapes and grape skin. At the end are flashes of KitKat raisin chocolate and a raisin ice cream. Conclusions: Nose: A hint of glue to start but nothing too bad. The nose is fairly narrow but plenty of fudge and caramel. Also a touch wood shavings, with finally just a tinge of fresh strawberries, marshmallows and Maraschino cherries. First in the tasting was the Small Batch. It’s said to be aged in ex-bourbon casks for up to 6 years, and then spends an additional 9 to 12 months in Central American rum casks. A blended whisky, it is three parts grain whisky and one single malt. Teeling Small Batch

Conclusion

|Brian was a spectacular (and handsome) guide! He taught me so much about whiskey, would recommend to anyone. CharHall These differences are not carved in stone; the Irish Whiskey Act of 1980 outlines only the broad parameters necessary to label a product “Irish” whiskey. Basically, it requires that whiskey be composed of grains (such as barley, wheat, corn, and rye), be distilled to no more than 94.8 percent alcohol, and be aged at least three years in wooden barrels. These guidelines leave producers a lot of leeway to define their styles.

Both Irish whiskey and Scotch whisky are grain-based spirits. Many modern Irish whiskeys are lighter or more accessible in style than their Scottish counterparts, thanks to the differences that have developed in distilling techniques. |At Teeling Whiskey we believe in driving the evolution of Irish Whiskey through the creation of new and unique expressions. As part of this innovative mission we have developed a series called the Sommelier Selection, an evolution of the Small Batch Collaboration series aimed at capturing the flavours from some of the world’s most renowned wine regions. The first two releases saw us explore the influence that French Margaux and Sauternes wine casks had on our Small Batch blend while the latest two releases saw how Italian Amarone and Recioto casks work with our Teeling Small Batch blend. The fifth and latest release in this series, sees us turn our attention towards Portugal and how its famous wines can work alongside our Small Batch.Chris turned out to be a perfect tour guide and he shared plenty of details about the whiskey we tasted. While a virtual tour isn’t a perfect substitute for the real deal, it will certainly do for as long as we deal with this pesky virus. Hopefully I can make my way over to Dublin once it is safe to do so again. Then I’ll be sure to visit and do a proper write-up. For now, you’ll have to make do with some tasting notes.

This needs some time to open up. At the time of the virtual tasting, the flavors were quite muddled. The heat getting in the way didn’t help, either. Even after opening up, the flavors were still incoherent. As expected of Central American rum, which are mainly column distilled and made in efficient ways, it doesn’t lend many flavors. This is a forgettable and inoffensive whisky that beginners will enjoy. Score: 4/10 Malt, honey, banana nut muffin, caramel, dried fruit and light notes of spice, dark sweets and vanilla taffy glide across the palate in a simple supple manner. Like the nose there’s a very traditional feel to it, but it’s amped up a notch and paired with some darker notes. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. The second thing we tasted was the Teeling Single Grain. Its mash bill is 95% corn and 5% malted barley. If you’re not aware, mash bills for grain whisky, bourbon and rye traditionally have a small amount of malted barley to start fermentation.

Score: 4/10

With a whiskey industry that prospered for hundreds of years, Ireland helped establish a taste for whiskey throughout the western world. Legendary producer Bushmills was issued what is now the oldest license to distill spirits in 1608, and within decades Ireland boasted more than 100 distilleries. In the mouth: Similar to the nose. There are bold and enveloping tastes of apples, barley and plums. Honey, star apples and atis are bolder here, but they end abruptly and give way to cloves, dried apricots and prunes. At the end are flashes of dry Chardonnay, more star apples, atis and guava. Taste: Creamy and fairly fruity (pineapple and apricots again), but certainly also that cough syrup-y note the single grain also displayed. Plenty spicy too with touches of ginger, but mostly balanced out by sweeter caramel notes and brown sugar.

Irish whiskey producers generally use a mix of malted and unmalted barley for their mash bill – unlike the Scots, who use all malted barley – and these unmalted grains may enhance earthy, oily notes in the spirit. They generally dry the grains with ovens, instead of the Scots’ traditional peat fires, so with some exceptions Irish whiskeys don’t have the smoky aromas that characterize many scotch whiskies. Finally, Irish whiskeys are typically distilled three times, which is one more go-around than is usual for most scotch whiskies. The Irish will tell you they invented whiskey-making, and it wasn’t until the Middle Ages that Irish monks brought distilling techniques across the waters to Scotland. Yet that short distance has been far enough that the two whiskeys evolved, over the centuries, into very different styles. In the mouth: Very different from the nose. The grainy texture is not as evident, but notes in this are more expressive. From the get go, I get medium and lasting tastes of Taiwanese pineapple cakes, coconut cream, honey and toffee. A light taste of blended sweet corn with cream comes and goes. Conclusions: The most recent one was with Teeling, hosted by Robert Caldwell. We had to buy a sample set consisting of 30ml sample bottles of the Teeling Small Batch, Single Grain, Single Malt and Single Pot Still to join the event.

Fourth and last of the night was Teeling Single Pot Still. These are fermented for 5 to 7 days in Oregon pine mash tuns. The mashbill is 50% malted and 50% unmalted barley, uses the same yeast as the single malt, and is triple distilled. The whisky is separately aged in ex-bourbon or new American oak or ex-sherry casks. Then they are blended at a recipe of 50% ex-bourbon, 25% new American oak and 25% ex-sherry casks. A nice balance exists in this whiskey which rests on a medium body. However it does come across a touch hot and dry.