In
ye olde 1750, alongside the River Roe
in County Londonderry, Ireland, John Alexander began making whiskey on
his family farm and called his distillery Limavady. Limavady remained in
business in one form or another, including adding a brewery, until it was
shuttered in 1915 when Distiller’s Finance Corporation (DFC) acquired
several Irish distilleries and killed them off.
Then,
260-something years later, Darryl McNally, a well-respected veteran of
the distilling industry under Bushmills and The Dublin Liberties,
traced his family tree and discovered he was related to the Alexanders who
began the distillery.
“Limavady kept calling, so I said, let’s grab this with both hands. My brother—who was also a distiller at Bushmills—left as well to come into the family Limavady.” – Darryl McNally
But
McNally didn’t want to simply do another me-too
whiskey, especially since he had to source barrels. He planned on offering Irish
single malt whiskey but took things a step further. He concentrated on single barrel,
single malt whiskeys. While the single-barrel idea isn’t unheard of in Ireland,
it is unusual.
You
know me; unusual is something that
always grabs my full attention!
While Limavady doesn’t disclose who distilled its whiskey, we know it is made from 100% malted and unmalted Irish barley that’s been triple-distilled in copper pot stills, then aged in ex-Bourbon barrels for about four and a half years. At that point, McNally selects his barrels of whiskey.
Appearance: A neat
pour in my Glencairn glass revealed a whiskey the color of bronze. A thick,
heavy rim yielded sticky tears that slowly crawled back to the pool.
Nose: The
journey began with an evident PX influence, with strawberry, apple, pear, and
honey, followed by malt and buttery toffee from the Bourbon. When I inhaled
through my mouth, honey and pear rolled across my tongue.
Palate: Thick
and viscous, the whiskey imparted flavors of raw honey, stewed apple, and peach
on the front of my palate. The middle consisted of malted barley, grass, and
caramel, while the back featured cinnamon, oak, and graham crackers.
Finish:
Cinnamon spice and oak tannins dominated the beginning, then syrupy honey seemed
glued to my mouth and throat. Stewed peaches and apple pie filling slid by,
with the whole shebang remaining for several minutes.
Bottle, Bar, or Bust: Limavady has a complex nose, an unusually
thick mouthfeel, and a spicy, fruity palate. Its long-lasting finish gently
warmed my throat, and I caught myself smiling as I analyzed the experience. To
offer a 46% ABV single malt at $50.00 ranks this one heck of a bargain, and I
can’t think of a single reason why it hasn’t earned my Bottle rating. On a side note, Limavady is one of the better Irish
whiskeys I’ve sampled this year. 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.
Comments
Post a Comment
As we should drink in moderation, all comments are subject to it. Cheers!