🥃 IN SEARCH OF POT STILL WHISKEY // Teeling Single Pot Still Triple Distilled Irish Whiskey

[@rickpopham5400]

I've been listening to your podcasts, and finally took a look at this channel. I, too, have become obsessed with the Irish Pot Still whiskeys and have been on the lookout for them. Haven't tried the Busker Pot Still yet, but here are some others that have made it to the States and I bought in the MA/CT area: Hinch Single Pot Still: I believe it's sourced. 43% ABV The mash bill includes "A touch of oats". No info on barrels, just "Maturation Mastered" I just tried this tonight and it's got a lot of pepper. Also fairly heavy and oily. Drumshanbo Single Pot Still: Distilled at The Shed 43% The mash bill includes Irish Barra oats, and the barrels are ex bourbon and oloroso. Glendalough Pot Still (not single pot still?): 43% ABV Not sure about the mash bill, but the barrels are 3 years in ex bourbon and finished in Irish oak. Still trying to get my head around this one. Must be the Irish oak that gives this a cedar nose and, to me, a harsh finish. Method and Madness Single Pot Still: 46% ABV. No mash bill on the bottle, but I believe this is the standard Midleton Pot Still with the ex bourbon and oloroso aging, finished in French Chestnut casks. I got the Teeling Single Pot Still a few months ago, and for some reason, it didn't resonate with me. For the price, about $65 in my area of New England, I much prefer the Powers John's Lane, which is about $5 more, or even Three Swallow or Redbreast 12 at the lower ABV. The Teeling "Wonders of Wood" Single Pot Still, aged in virgin Portugese oak, is really good, though.

[@WhiskeyLore]

Thanks for listening and the list. I bought that Inch and was surprised at how lemony it was. I believe that is their own juice. If not, it probably comes from Great Northern. Three Swallow and Johns Lane are really good. I prefer Johns Lane over Redbreast. I do like Redbreast Lustau but not as much as some others, especially when it's costs double or 3 times as much as others. I still haven't tried Glendalough. There are definitely more coming. To me, it should be oily, grain forward, a little citrus with that pepper note. Anything additional is welcome, especially peat smoke. Sláinte

[@rickpopham5400]

@@WhiskeyLore Between your interviews and Laurie's Chats, it sounds like we'll have plenty of SPS whiskies to choose from in the next few years. I just hope they'll make it over to the States. I wondered about the source of Hinch because it states on the bottle: "Matured and Bottled by Hinch Whiskey Co." Where ever it's coming from, it's the first Pot Still whiskey I've had that manifested that "creamy" mouth feel people attribute to Single Pot Stills. Maybe it's the oats? I'm pretty new to whiskey -- almost exclusively beer and wine until about 18 months ago, so I'm still figuring things out. Slainte

[@WhiskeyLore]

@@rickpopham5400 you're doing well. Most people are still oblivious to Single Pot Still, but I think that will change. There is Talnua in the US and Inchdairen (sp) in Scotland making it now. The secret is out. 🥃