Description
Connacht Single Cask Cabernet Sauvignon , Single Malt Whiskey, 58.4% Vol.,
The Connacht Distillery is releasing its second single cask. The new Connacht Single Malt release is a Cabernet Sauvignon Single Cask. Our good friend and Connacht Master Blender Julia Nourney personally selected the cask for us in the warehouse. The malt was initially stored in a first-fill bourbon cask from December 2017 to October 2020. The distillery team then filled the Cabernet Sauvignon cask with the malt. The single cask, which is now six years old, has a cask-strength alcohol content of 58.4% vol. In addition to spicy wood notes, the whiskey has many winey dried fruits.
The barrel selected for the new Connacht Single Malt Cabernet Sauvignon Single Cask comes from the Tonnellerie Bossuet cooperage in western France, near Cognac and Bordeaux. The oak barrel was dried there for 36 months. The long drying time reduced the bitter substances in the wood and the barrel finally gave off its great spicy notes as the whiskey matured. However, first the Bennet Lane Winery in the Californian wine-growing region of Napa Valley filled the oak barrel with its 2018 vintage. In addition to the wonderfully spicy wood notes, the many winey dried fruits of the Cabernet Sauvignon come through. In addition, the triple-distilled single malt is a small rarity. Traditionally, the distillery only distills its malt spirit twice. So you can expect something very special.
The tasting notes were created by Julia Nourney.
Vol.%: 58.4%
Capacity: 0.7 liters
Country of origin: Ireland
Colorant: No
Manufacturer: Connacht Whiskey Company, Belleek, Ballina, Co. Mayo, Ireland
Aroma: Initially mainly ripe fruit notes such as figs, blackcurrants and crumbly apples, as well as dried fruit notes such as pears, strawberries and raisins, crispy malt aromas form a stable construct in the background. Soft, restrained spicy notes are reminiscent of mace and dried herbs such as thyme and rosemary. After a time of breathing, additional fruity and slightly mineral wine notes emerge.
Taste: The fruit notes, which can now be compared primarily with dried fruits such as prunes and raisins, fade into the background and make room for intense malt and malt sugar notes with clear roasted aromas such as Brazil nuts and almonds. The spice and herb notes are also more intense than on the nose. With a slight dilution, the whiskey shows its fruitier side again.
Aftertaste: Powerful and slightly oily. The roasted notes change from nutty aromas to dark cocoa powder.