Writer’s Tears Introduced New Ale Cask Finished Whiskey
Walsh Whiskey has released the second in a series of collaborative experiments with the legendary Dick Mack’s Pub & Brewhouse in the seaside town of Dingle in County Kerry, Ireland. Writers’ Tears – Seaweed IPA Cask Finish is a truly exceptional creation that brings together an old Irish whiskey recipe of Single Pot Still and Single Malt whiskeys, finished in a unique cask infused with the flavor of an 8% IPA beer laced with a seaweed harvest from the nearby Atlantic Ocean.
Commenting on the new collaboration with Dick Mack’s, Walsh Whiskey Founder Bernard Walsh said: “This time around we wanted to capture the unique flavors and influence of the harvested kelp seaweed, lashings of which were used in the creation of Dick Mac’s Seaweed IPA. Writers’ Tears is known for pushing the boundaries of creativity, and how better to showcase that than with the first Seaweed Finish that Irish Whiskey has ever seen.”
Finn MacDonnell, Proprietor and Great-Grandson of Dick Mack, said: “We were delighted with the response to our first collaboration with Walsh Whiskey and jumped at the chance to work on another really unique expression together. Our Seaweed IPA brings the influence of the wild Atlantic Ocean to life and has created something special with Writers’ Tears, which we are proud to have been a part of.”
Dick Mack’s Tóg Bog É Seaweed IPA was brewed with no less than 5 kilos/ 11 pounds of kelp seaweed harvested from County Kerry’s nearby Ballybunion Beach. On Saint Valentine’s Day 2019 the barrel was filled with the award-winning Writers’ Tears – Copper Pot, triple-distilled, premium blend of Single Pot Still and Single Malt whiskeys and laid down for 14 months to finish. It was bottled naturally, non-chill filtered, at high strength.
The single cask (numbered ‘Batch 56’) has now yielded 306, individually numbered, bottles of Cask Strength (56.3%) super-premium whiskey. The Recommended Retail Price of this unique expression is €82/ US$89/ £72, however many bottles have already been snapped up by members of The Irish Whiskey Society and frontline workers of the Dublin Fire Brigade Whiskey Club.
