Glendalough Pot Still Irish Whiskey Review & Tasting Notes

Glendalough, which means “The Glen of Two Lakes,” is named after a scenic area in County Wicklow at the base of the Wicklow Mountains. Wicklow is considered “the garden of Ireland” and is located just south of Dublin. Back in the 6^th century, a monk named Saint Kevin founded a monastery in the area, and some believe that his monastery was one of the pioneers of distilling spirits.

 

The Glendalough Distillery sources its water from those mountain springs. Established in 2011, friends Barry Gallagher and Brian Fagan quit their big-city careers and followed their dreams to distill.  They started with poitin, which is a precursor to whiskey. In keeping with Irish law, it is made in a small copper pot from cereals, grain, whey, sugar beet, molasses, or potatoes. From there, the distillery moved to whiskey and gin. Mark Anthony Brands purchased the distillery in 2019.

 

“The idea behind Glendalough Distillery is to make innovative spirits while staying true to the tradition and heritage of our ancestors.” – Glendalough Distillery

 

Today I’m sipping on Glenalough’s Pot Still Irish Whiskey. It begins with an unusual 2:1 ratio of unmalted barley to malted that’s been triple-distilled and non-chill filtered. It matured three years in former Bourbon barrels, then spent up to a year resting in Irish oak casks.

 

Here’s where things get a bit more exciting. A virgin Irish oak cask is very rare. The wood is harvested from 140+-year-old trees surrounding the distillery, then sent off to Spain to be coopered. If you have a bottle of this whiskey, the label will tell you the very tree the barrel came from!

 

Bottled at 43% ABV (86°), a 750ml package can be acquired for around $54.99. I was provided a sample by Glendalough in exchange for a no-strings-attached, honest review, and I thank them for the opportunity. Now, it is time to #DrinkCurious.

 

Appearance: Glendalough appeared brassy and formed a medium rim on my trusty Glencairn glass. There was a combination of thick, fast legs and sticky, tiny droplets left behind when it released.

 

Nose:  A relatively strong aroma of malted barley greeted my nostrils. Hidden beneath were nectarine, grass, apple, vanilla, and toasted oak. As I drew the air past my lips, malt continued. I have to admit I was curious why the malt notes were so strong when only a third of the barley was malted.

 

Palate:  The mouthfeel was creamy with a medium body. On the front, I tasted coconut, apple, and caramel. The middle offered dried dark fruit, muddled orange, and malt. The back was oak, ginger, clove, and pine (not to be confused with juniper).

 

Finish:  Ginger, clove, and oak tannins remained, along with barley and coconut. I have no idea what portion of that (aside from the oak) belongs to the virgin Irish barrels. Medium in duration, it strangely left a buzz on my hard palate. Remember, this is only 43% ABV; it shouldn’t do that.

 

Bottle, Bar, or Bust: I’ve been sampling some off-profile Irish whiskeys for the last year or so. Glendalough Pot Still falls into that category. I appreciate the bonus of the virgin Irish oak and the opportunity to taste something aged in it. The whole 2:1 ratio of unmalted to malted barley works, although to be fair, there shouldn’t be a significant difference in taste between the two. However, the dominance of the malt on both the nose and palate was unexpected. I believe this Irish whiskey is enjoyable and reasonably priced, and as such, it takes my Bottle rating. Cheers!

 

My Simple, Easy to Understand Rating System

• Bottle = Buy It
• Bar = Try It
• Bust = Leave It

 

Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you do so responsibly.