Description
In celebration of the 125th anniversary of Dick Mack’s Pub, Dick Mack’s Brewhouse has collaborated with Walsh Whiskey to create this unique Gruit Stout finished whiskey.
Tasting Notes
Nose – Aromas of heather and ivy with marshmallow undertone combine with smooth malt foundations.
Palate – Complex earthy notes abound, full of treacle, heather and a lively black pepper spice.
Finish – In it’s final moments this whiskey is long and spicy with lively oak and intriguing herbal tannins.
Truly one of a kind!
What is Gruit?
Gruit is a generic term referring to the herb mixtures used to flavour and preserve beer before the general use of hops took hold in the 15th and 16th centuries in Europe. Gruit was most commonly composed of sweet gale (also known as bog myrtle, yarrow, and wild rosemary, but could also include other botanicals such as heather, juniper, ginger, caraway, and cinnamon. Hops were also sometimes a part of the mixture. In Britain a distinction was drawn between “ale” flavoured with gruit mixtures and “beer” brewed with hops.
In this instance, the guys in Dick Mack’s Brewhouse used herbs that can be found locally on the Dingle peninsula.
In our humble experience, this is the very first gruit finished whiskey that we have come across.
