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Schlagwort: Bowstreet

Titelbild Osteraufstand

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Whisky-Geschichte & Trends
Whisky-Kultur

Brennereien im Osteraufstand

On 8. Juni 2025
By Dr. Kai Grundmann
2 Comments

Der Osteraufstand 1916 und seine Folgen für den irischen Whiskey

The doctor is in

Wer ist der Doktor?

Kai.

Und er macht das hier alles ganz allein? Nö.

Karen macht das Technische.

Hier erfährst Du mehr.

doktorwhisky.de

Irish Whiskey Tasting Highlight @blackwaterdistill

Irish Whiskey Tasting Highlight @blackwaterdistillery
_
Today, the @marinehaus.berlin and I host an Irish whiskey tasting, and yes, there will be rye. It is the final whiskey after a number of more traditional expressions including single pot still and single malt styles. This way we can show the creativity and range of Irish whiskey.
_
Now, the designation of this whiskey is difficult. The mash bill is dominated by rye and a malted barley (some of it peated), with a little oat. There is no such thing as rye whiskey in Irish legislation, but also it cannot be legally called grain whiskey for the malted barley content is too high. For single malt, the barley content is too low. And it cannot be a blend because that would be a blend of those two.
Hence, it is just Irish whiskey.
_
Matured in an European oak cask that previously held Ribera del Duero red wine, the taste of this whiskey is very complex. Spicy, yet non-herbal rye notes combine well with classical malt notes and the creaminess brought by oats. Even the small amount of peated malt can be felt in the finish, though it is more of an added layer of depth rather than a defining characteristic by itself. The wine cask then provides more oaky spice and ripe red fruit.
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This is a highly complex whiskey that shows why the mash bill matters.
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#blackwater #irishwhiskey #whiskey #peat #peatedwhisky #singlemalt #whiskytasting #tasting #whiskyblogger #whiskylicious #whiskeylover #bundestag #reichstag

Single Barrel Rye for German Single Malt drinkers

Single Barrel Rye for German Single Malt drinkers
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It is no secret that we love the Rossville Union rye. With almost 180 years of uninterrupted experience in producing rye they know their business. But this bottling is special. It was specifically designed for Germany, and German tastes.
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Despite being the land of rye bread, Germans much prefer single malt over rye whisky. So this single barrel bottlings comes with the maximum of malted barley in the mash bill that is allowed, 49%. It is just enough rye in there to be legally called rye.
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The result is an incredibly smooth and fruity rye that still exhibits the raw spiciness and herbal qualities of rye, with a good dose of caramel sweetness from the barrel. Basically, it is as close to Single Malt qualities as a traditional rye can get.
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But maybe exactly that is a problem... A traditional rye is a very specific breed of whisky. And no matter what, it is still never close to a single malt. Euro ryes with malted rye and more freedom in their cask choices do that much better.
It is still a very good rye even if special, do not get me wrong, I just prefer my US rye with a lower barley content.
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#rossvilleunion #ryewhiskey #rye #maltedbarley #maltwhisky #singlemalt #singlebarrel #singlecask #caskstrength #germanyexclusive #exclusive #whiskey #americanwhiskey #ryebread

Revisiting @redbreastirishwhiskey , Part II of III

Available today @traditionsbrennerei _ Nordhausen

Available today @traditionsbrennerei
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Nordhausen is an expert in creating rye whisky. They have hundreds of years of experience distilling and maturing rye, and many rye distillers in the United States learned their craft in Germany, no doubt under the influence of Nordhausen’s great role model. Nordhausen’s whiskys just count among the best anyway.
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Since 2023 they publish a series of whiskies and they are phabulous. The first 2023 was matured in fresh German oak, the second edition finished in port, and now 2025 we get a sauternes finish.
The combination of rye and sauternes is rare. Even in the US only few do it. But the sweet wine aromas combined with the spiciness of rye works perfectly.
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Nose: lots of ripe, yellow fruit, including banana, apricot and apple, spicy overtones with clove, white pepper and mild chili, little herbal quality, a subtle oak influence

Palate: more of the fruit, less of the spice... fascinating. Although the spice amount seems to be lessened, the sharpness increases. It works marvellously with the yellow fruit, which is even more ripe than before.

Finish: medium, balanced between sweets and oak
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What an experience. It is complex, balanced and intense. Yes, it could be more intense in cask strength but let us be honest… everyone can make a good whisky in cask strength. But at 46% ABV, solid value, it is much more of a challenge, and Nordhausen did it well.
The combination of sauternes and rye just works so brilliantly that one has to wonder why it is so rare. Maybe it is the European nature of the wine.
Anyway, this rye once again proves why experience as old as Nordhausen’s is important. This is simply the best Euro-Rye we tried this year. And it also stands head and shoulders above most US ryes, too.
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#nordhausen #whisky #germanwhisky #deutscherwhisky #ryewhiskey #rye #sauternes

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