The Currach Irish Single Malt - Kombu Seaweed Cask

Volume: 0.7 litres | Alcohol content: 46% | Chill filtration: No | Colouring: No

Special Features:

The distinctive finish of this Currach comes from the way its casks are prepared: Atlantic Kombu seaweed is used to char fresh oak casks. Before this finishing stage, the triple-distilled single malt made from Irish malted barley matures in first-fill ex-bourbon barrels of American oak. This sequence combines bourbon-cask maturation with an unusual, savoury cask influence.

The Kombu seaweed grows off the Atlantic coast of County Clare. The Talty family, now practising the harvesting craft in its fourth generation, gathers it sustainably by hand. Kombu is a brown seaweed found in the lower reaches of the shore and harvested at particularly low spring tides. Its subtly sweet, lightly salty umami character gives this edition its distinctive direction. Umami describes a savoury taste.

The whiskey is bottled at 46% in a 0.7-litre bottle. It is non-chill-filtered and contains no added colouring.

Tasting Notes:

• Nose: On the nose, toffee and raisins mingle with the scent of roasted Kombu seaweed. A delicate hint of almond complements these impressions.
• Palate: On the palate, roasted coffee, salted caramel and dark chocolate meet nutty and earthy undertones. Maritime umami notes and a light smoky impression add to the flavours.
• Finish: The dark, rich flavours gradually fade, leaving a lingering maritime finish with a delicate sweetness.

Distillery/Bottler:

Origin Spirits Ireland Ltd. is the company behind Currach. Alongside the whiskey, it also develops Kalak Single Malt Vodka and Ornabrak Single Malt Gin. Malted barley provides the common foundation for these different spirits. With Currach, Origin Spirits adds a new dimension to traditional cask maturation by using seaweed to char the finishing casks; Kombu was the first edition of this concept, followed by Wakame as the second.

Distillation takes place in Skibbereen in western County Cork. The Irish barley comes from local farmers and is milled, mashed and fermented there. The spirit is then distilled three times in copper pot stills. The brand name recalls the traditional Irish currach boat, used for coastal travel and trade over many centuries.

Facts: