In honor of this St. Patty’s Day, the Whiskey Goldmine has compiled our list of the best whiskeys from Ireland. From sipping neat, on the rocks or in a shot, we give you a magnum opus of whiskey classics. The following whiskeys are an absolute must try!
1. Powers Special Reserve 12 Years Aged Irish Whiskey
Powers Special Reserve 12 years aged is crafted from the finest Irish Barley and water, triple distilled and matured in American Oak casks. Powers 12 doesn’t need to any ice; this whiskey should be sipped neat. Scoring 91 points from Malt Advocate Magazine, Powers 12 is a complex and flawless whiskey. The regular Powers Gold Label is the best selling whiskey in Ireland. Yes, it crushes Jameson in sales actually.
2. Redbreast 12 Year Pure Pot Still Irish Whiskey
Redbreast 12 Year is perhaps the smoothest Irish whiskey in the world. With a scotch like complexity and slight sweetness, Redbreast has a perfect whiskey flavor with a flawless bite. Redbreast 12 Year is the only aged pure pot still whiskey in the world and is matured in sherry and bourbon casks.
3. Tullamore Dew 12 Year Old Special Reserve
Founded in Tullamore, Offaly County in the heart of Ireland in 1822, this “legendary” Irish Whiskey is famous for it’s copper pot still blend. Triple distilled and aged in American Oak and Spanish Olorosso Sherry Casks, Tullamore Dew 12 is a sweet and complex Irish Whiskey with notes of malt, nuts and oak. “Give everyman his Dew!”
4. Jameson 18 Year Old Limited Reserve
The Jameson 18 is a Blended Irish Whiskey is handpicked by the Master Distiller. Aged in American Oak Bourbon Casks and Olorosso Sherry Casks, the Jameson 18 Year Old is a classic!
5. Tyrconnell 10 Year Old Single Malt Irish Whiskey
Aged in Madeira casks and scoring a 98 by the beverage tastings institute, the Tyrconnell is a bit pricey but also critically acclaimed. Tyrconnel 10 Year has pioneered the single malt revolution in Irish Whiskey. It’s an absolute must try.
6. Knappogue 12 Years Aged Single Malt Irish Whiskey
Distilled in copper pots with malted barley and aged in oak casks, Knappogue 12 is made with pure Irish spring water which creates a very light, smooth and easy drinking style. Well rounded with medium intensity and a clean finish, Knappogue is a uniquely light but complex whiskey that still retains character.
7. Bushmills 16 Year Old Irish Whiskey
Bushmills 16 Year Old is triple cask matured in a combination of seasoned American Oak Bourbon Casks and Sherry Olorosso Casks, and finished for a few months in Port Wine Casks. The triple cask maturation gives this whiskey one of the best finishes in the world.
8. Connemara Peated Single Malt Irish Whiskey
Scoring a 93 by the Beverage Tasting Institute and a 90 by Wine Enthusiast, this little known but critically acclaimed single malt Irish whiskey is very well rounded and one of the most underrated Irish Whiskeys ever made.
9. Jameson 12 Year Old Special Reserve
The Jameson 12 Year Old Special Reserve Blended Irish Whiskey is a triple distilled, pot still and sherry cask blend. The 12 year took the gold medal at the San Francisco World Spirits Competition in 2007 & 2009. The Jameson 12 is very smooth and dry with a great scent and taste of malts; with notes of oak, wood and spice. The Jameson 12 is a full bodied Irish whiskey, with a slight sweet, rich and full finish.
1o. Tullemore Dew Blended Irish Whiskey
Tullamore Dew is the 2nd best selling Irish Whiskey in the world and is also growing the fastest. Tullamore Dew has won 22 gold medals in the last 10 years and is simply one of the best whiskey shots in the world.
11. Green Spot
12. Powers Gold Label
Powers Gold Label is the best selling whiskey in Ireland. Yes, it crushes Jameson in sales actually.
When the Whiskey Goldmine releases our Top 10 Single Malt Scotch list in the next few weeks, the Macallan Cask Strength is destined for the top 5. This single malt is a flat out masterpiece. The Macallan Cask Strength is aged for a minimum of 10 years in Spanish Oak casks, handcrafted and seasoned by Sherry in Jerez. The Macallan cask strength is bottled straight from the barrel without chill filtration or adding any water, as opposed to what is normally done in almost all scotches, not to mention all whiskeys. The genius of this whisky is just that, it’s just the single malt Scotch whisky in its natural state making the statement in your glass. One could search their entire lives looking for a 10 years aged single malt with this much complexity and undoubtedly come up short.
The color is a deep red, almost a mahogany. The flavor and mouth feel are a complex and sweet syrup, with beautiful notes of wood. With hints of vanilla, fruits, spices and oak, the flavor, mouth feel, and finish is just on another level than other premium single malts. Almost like a pancake meeting maple syrup for the first time, no other premium single malt is this rich and complex.
Perhaps the craziest attribute of the Macallan Cask Strength is just that, its strength. There is no water added and the whisky is bottled straight from the barrel, 58.5% ABV, 117 proof. Yet, with the strong character of the cask strength is still an exceptionally smooth and beautiful whisky. Compared to other premium single malts, the Balvenie 15 year Single Barrel is 47,8%, the Talisker 10 year is 45.8%, Highland Park 12 year is 43%, and the Oban 14 year is 43%. That would mean that the Macallan Cask Strength has almost a 35% higher ABV than Highland Park and Oban.
This Macallan Cask Strength Single Malt Scotch comes with our highest recommendation. This is perhaps the most exception single malt we’ve ever tasted and in its price range and maturation, one will find it extremely difficult to match.
Soju is one of the best selling spirits in the world and the Korean Soju Jinro is actually the top selling spirit in the world. Ichiko Seirin Sochu is Japan’s take on the furiously popular Korean spirit. Much like vodka in scent and taste, Soju and Sochu actually have about 50% of the alcohol content of vodka, meaning it has much more drinkability. Distilled from carefully selected barley and pure spring water, Ichiko Seirin Sochu is filtered through bamboo charcoal and made from the most choice barley and malt. When compared to Jinro Soju, this is not even a contest. The Ichiko Seirin Sochu is in a class of its own having much more bite, complexity, flavor and depth. We highly recommend the Ichiko Seirin Sochu.
Ichiko Seirin Sochu Tasting Notes:
With a lemon cookie scent, good bite and sweet flavor, Ichiko Seiring is lightly grainy and complex. We love it!
Summer may be short, but it’s also sweet. Quite literally, thanks to an abundance of summer fruits which happen to be reaching their peak of ripeness right now. So this is the ideal time to corral those sunny flavors into a true summertime classic – an irresistible cobbler. Imagine the aroma of peaches and blackberries greeting you as you break through the flaky, sugar-topped crust. And picture the delighted (and impressed) faces of your friends and family as they take their first bite. You’ve started preheating the oven already, haven’t you? Ingredients (Serves 8)
All Purpose Flour
Fresh Ripe Peaches
Lemon Juice, fresh squeezed
Preparation COBBLER DOUGH
Combine the flour, baking powder, salt, and ½ cup granulated sugar in a food processor.
Pulse this mixture two times.
Cut 4 Tbsp chilled butter into 1/2″ pieces.
Place the butter into the food processor and pulse the mixture until the butter is incorporated.
While the food processor is running, slowly add the buttermilk until dough forms. Be careful not to overmix.
Wrap dough in plastic wrap and chill for a minimum of one hour prior to use.
Preheat the oven to 350°F.
In a large pot, add the water and bring to a rapid boil.
Butter an 8-cup glass baking dish and set aside.
In a large mixing bowl, prepare a bath of ice and cold water.
Using a paring knife, cut a small “x” into the bottom of each peach.
Drop each peach into the boiling water for 20, seconds then shock in the ice bath.
Once peaches are cool, remove the peel, seed, and cut the peaches into 1” chunks.
Gently combine the chopped peaches, blackberries, lemon juice, ½ cup granulated sugar and cornstarch in a large bowl and mix to combine. Pour ingredients into buttered baking dish and set aside.
On a lightly floured surface, roll the dough out to ½” thickness and cut biscuits using a 2” diameter biscuit cutter.
Arrange the biscuits about ½” apart over the fruit mixture.
Brush the biscuit dough with the heavy cream and sprinkle with 2 tsp granulated sugar.
Place the cobbler on a sheet-pan to catch any juices that may boil over during baking.
Bake until the top is golden brown and juices are bubbling, 25 to 30 minutes. Let cool slightly before serving. Serve warm.
Most Stoli Doli’s are pineapple infused vodka where the pineapple fruit sits in the vodka for weeks, and then the vodka is poured on the rocks. It’s very good. We’re actually indebted with gratitude to the Capital Grille for inventing such a work of genius. However, this takes weeks to make and most of us don’t have that much time to make a cocktail. Also, it’s very strong for the average drinker. Although there is a strong pineapple flavor, the Stoli Doli is basically just straight vodka. Being is that we are chilling at the beach right now in Margate City NJ, Howard (my dad), wanted to sip on something sweet and easy drinking. We give you the Stoli Doli Beach Cocktail. It’s sweet, it’s tangy, it’s refreshing; like summertime in a glass.
2 parts Stoli vodka
2 parts pineapple juice
1 part Triple Sec
Pour the contents into an ice filled cocktail shaker, shake for 10 seconds and pour over ice and enjoy. For a good time, just repeat 3-4 times for you and yours. Margate City NJ — where the Jews rock out yo!
Jinro Chamisul Soju: A Sweet and Smooth Clear Spirit Since 1925
By Matt Goldstein & Joon Lee
South Korea is the #2 country in alcohol consumption per capita in the world! South Koreans love to drink and their main drink is Soju, specifically Jinro Soju. With almost 12 billion bottles consumed annually, Soju is Korea’s main alcoholic beverage. Mainly distilled from rice, Soju can also be made with wheat, potato barley and tapioca. Comparable to vodka with much less alcohol, Soju is a clear liquor but sweet and drinkable without much burn.
Launched in 1924, Jinro Soju is now the worlds #1 selling spirit, outselling other leading brands like Stolichnaya, Bacardi and Johnny Walker. Jinro is not only #1 in the South Korean market, but has Jinro has changed the face of Asian drinking culture.
Made from 60% grain, 20% sweet potato, 20% tapioca, (50% rice and 50% barley), Chamisul Soju by Jinro has a thin crisp vodka scent and a taste of a sweet watered down vodka. With an all around sweet sugar flavor, Jinro is very smooth with no bite. Jinro Soju is very drinkable with a slight burn and warmth. That’s the reason it sells so much. Jinro is a sweet and smooth watered down vodka that is very drinkable for the average drinkable. Lacking any serious bite, this spirit has mass appeal. Also, many in South Korea and throughout the world mix Soju into their beer to give the Asian style light lager/pilsner a bit of a kick.
How Jinro Soju is Made:
Highest Quality Ingredients
Over the past 80 years, Jinro has developed and maintained relationships with Korea’s finest producers of Barley and Spring water(natural resources), ensuring a product of unparalleled quality and taste.Using the Gift of Nature
Jinro soju is natural bamboo charcoal Alkali Soju that is made from 3 year old bamboo of Mt. Jiri and Southern Coast of Korea. This bamboo is made into charcoal by continuous roasting at 1000C for 12 hours and natural cooling for another 12 hours. This charcoal is used to purify both alcohol and water which are the fundamental element of Soju. The alcohol and water is purified through the bamboo charcoal 4 times eliminating all the harmful element of alcohol and impurities while adding the rich essential mineral components such as Kalium. Jinro soju is the result of incorporating nature’s gift with Jinro’s undying devotion to produce high quality Soju.
Exclusive Cutting-Edge Technology
BCA (Bamboo Charcoal Agitation) method uses parasitic action, which is a process of generating water swirl under appropriate temperature and specific hydraulic pressure, thereby widening the contact surface between water and natural bamboo charcoal. This process enables efficient extraction of essential minerals such as Kalium Ion that is abundant within the natural bamboo charcoal.Marrying Method
Marrying method is an adaptation process used to manufacture high quality whisky. It is a method of applying continuous micro-action to all components of Soju that has gone through the BCA and natural bamboo charcoal purification process. This method creates much more stabilized and homogenized molecular structure of Soju components resulting in pure and clean flavor without any undesired after-taste.
A Low Calorie Premixed Margarita by Chi Chi’s and the Sazerac Co.
Chi Chi’s, a name synonymous with good taste and good value, introduces Skinny Margarita just in time for summer! At only 95 calories per serving, Chi Chi’s Skinny Margarita offers the same great taste found in the Original Margarita with fewer calories.
Already available at retail, sales for Skinny Margarita have been brisk and consumers love the way it tastes, reports Brand Director Lori Logan. “We saw the trend for reduced calorie margaritas at retail and in bars and restaurants and we set out to develop a low calorie product without compromising the taste. Response has been great. Sales are strong and everyone agrees it tastes as good as the Original Margarita!”
The great taste is due to the agave nectar used as the all-natural sweetener instead of sugar, leaving no bitter aftertaste associated with artificial sweeteners. The agave nectar is sourced from Mexico and has rapidly become the most trusted alternative sweetener. With no artificial colors, flavors or added sugars, Chi Chi’s Skinny Margarita is an all-natural product that consumers can enjoy without regret!
Like the other members of the Chi Chi’s family, Skinny Margarita already contains the alcohol, so fans can just grab it and go. Available in convenient sizes such as 1.75 L and 4 packs of 200 mL, Skinny Margarita is the perfect ready-to-drink cocktail ready for consumers to bring to their next pool party. Suggested retail pricing for the Skinny Margarita is $9.99 for the 1.75 L and $4.99 for the 4 pack of 200 mL.
About Chi Chi’s
The Chi Chi’s family includes Original, Gold, Mango, Strawberry and Skinny Margarita; Strawberry Daiquiri; Long Island Ice Tea; Raspberry Long Island Ice Tea; Pomegranate Martini; Cosmopolitan; Appletini; White Russian; Mojito; Mexican Mudslide; Mai Tai and Pina Colada. Chi Chi’s is produced and bottled by the Sazerac Company. Sazerac is one of New Orleans’ oldest family owned, privately held companies and has operations in New Orleans, Louisiana; Frankfort, Bardstown, Louisville and Owensboro, Kentucky; Fredericksburg, Virginia; Carson, California; and Baltimore, Maryland.
The Best Grilling Tips: Grill like a Master Chef Anytime you Fire Up the Gas or Charcoal
By Larry Kay, Tim Rodgers & Matt Goldstein
Do you want to be the master of the grill and the summer BBQ? Here are some great techniques to crush the competition when having friends and family over for a cook out. From burgers, dogs, steak and fish, you’re gonna knockout the flavor haters with the ill BBQ performance. Grill right, grill with confidence, and grill the best food in the neighborhood with techniques from the masters.
1. Keep it Hot, keep it Clean, Keep it Oiled!
As grilling guru Steven Raichlen always says, ‘keep it hot, keep it clean, keep it oiled.’ This means always start with a hot fire and let your grilling surface heat up; make sure that surface is clean before you use it (i.e., use a grill brush to scrape any residue from previous grilling off); and, oil your grilling surface before you put food down. Just take a paper towel or a clean dishrag, dunk it in vegetable oil and, using your tongs to hold it (You do have tongs, don’t you? Good.) brush the grate surface so it has a thin coating of oil.
2. For a Thick Slice of Meat, Close the Lid
If it’s thicker than you palm, close the lid. Thick cuts of meat, poultry on the bone and even thick fish will benefit greatly from being surrounded by heat rather than just have it below. Also, it speeds up cooking and helps things cook more evenly. Conversely, if you can see through it (thin fish, veggies, etc…) keep the lid it open. Not only can you monitor the food more accurately, the food won’t get soggy or mushy. Veggies have water content, and the steam they release will be trapped if the lid is on; steam= soggy= yuck.
3. Marinate Before, During & After
Marinate or season before grilling, during and, after. This doesn’t men you have to have a heavy hand, but a some marinades and seasoning lose their intensity and flavor as the food is cooked so it’s a good idea to just hit ‘em with a quick brush or shake midway through and (with dry spices) after it’s off the grill. If you’re using a wet marinade, set some aside before you marinate your food and use that for basting and finishing, that way there’s almost no risk of cross-contamination from using a liquid raw meat or poultry has been sitting in.
4. Let if Rest Before Eating
Let it rest. Well, not all of it, but larger cuts of beef and poultry (like a turkey breast or whole chicken) will benefit greatly from sitting for up to 10 or 15 minutes before you cut them up. In this case, patience is virtue.
5. Slow Cooking is Best for Cuts of Meat with Bone such as Ribs or T-bone Steak.
6. Indirect Grilling is Best for Slow Cooking
Indirect grilling is when you don’t put the food directly over the flame and or charcoals.
7. Always go Bone In on a Steak or Pork Chop.
It’s official Whiskey Goldmine policy to go bone in. Just do it and shut up.
8. Flip the Meat Only Once
For meat to be evenly cooked, one will want to only flip the meat once. This technique may take time to learn but it pays off.
9. Let the Lighter Fluid Burn Off the Charcoal for about 20 Minutes
You don’t want your food to taste like lighter fluid, so make sure you let the charcoals burn for about 20-25 minutes before you start cooking. If you want to do charcoal, make sure you have the time.
10. Cast Iron Grate not Porcelain
Porcelain doesn’t get hot enough so you would be cooking more with the direct flame than the grate. You want the flame and the grate both working to cook the food, especially for a more even and well rounded grilling.
11. Always use the Tongs, Never Poke
Always use the tongs, never poke with the grill fork, “you will release the juice.”
12. Medium Rare!
Be a man and cook the meat medium rare. Well done beef and chicken a joke and taste like crap. Be a man and cook the food correctly. Do you want your food to taste good or taste like chalk?
Bone In Steak Recipe: The Lost Art of the Bone In Butchery
By Tim Rodgers
I have been conditioned over the past 10 years by my local Grocery store to purchase all my meats “boneless.” Chicken Breasts, Pork Chops, Sirloin… you name it. I mean the Porterhouse is the Filet Mignon and the Strip. The “T-Bone” is just the bone-in strip for crying out loud. At what point did we stop with the bones? Are butchers getting lazy? Typically, leaving the bone in will provide your meat with more flavor.
I was recently at a local butcher and bought these Pork Chops on sale, presumably because they had the thick-juicy-marrowy bone still intact. I grilled those suckers up and I was taken back to my carnivorous roots. Soon after, as fate was almost drawing me towards it, I sat down to an incredible Kona Coffee Encrusted Delmonico Steak. It was decided right then and there as I proclaimed, “From this day forward, all my cuts shall be BONE-IN!”
Some may argue that the original Delmonico Steak served in Lower Manhattan in the 19th century was not a “bone-in” cut, but today, the consensus is that the a Delmonico Cut is a bone-in rib-eye or chuck eye cut. The fact is that nobody can precisely account for how the original Delmonico steak was prepared.
The best historians can surmise are from cookbooks from Chef’s at Delmonico’s Steak house Alessandro Filippini and Charles Ranhofer. My feeling is that the Delmonico steak is done best by keeping it simple, a grilled steak, basted with butter.
So steak fans, I begin my bone-in carnivorous conversion with the Whiskey Goldmine Delmonico Steak Recipe!
You will need.
4 (Rib-eye) Delmonico Steaks
(For the Marinade)
1/4 cup Worcestershire sauce
2 tablespoons of soy sauce
1 tablespoon of orange juice
3 tablespoons of Tabasco sauce
Salt & Pepper to taste
1 tablespoon of rosemary
2 whole garlic cloves
2 sticks of butter
2 tablespoons of minced garlic
1 tablespoon of Thyme
1 tablespoon of basil
First, pound down your steaks with a meat tenderizer. Next, combine your marinade ingredients and blend in a food processor. Submerge your steaks in the marinade, wrap tightly with plastic wrap and allow to sit in your refrigerator overnight.
When you are ready to begin cooking the next day, combine all of your ingredients for your basting butter and melt them into a liquid. Preheat your grill to about 135 degrees. (A tip is to coat your grill with some cooking oil to prevent sticking)
Grill your steaks for 10 minutes on each side, constantly and liberally basting the steaks with your butter.
Allow the steaks to rest for at least 5 minutes and serve with your garnish.
Allow the Cave Man instincts to take over.
Serve with a nice malty German Bock and go to town.
A PBR Review: Hipsters Rolling their Eyes Everywhere
By Matt Goldstein
When I had a PBR last summer, there was something wrong with the tap and the beer was spoiled. It was basically undrinkable. Now, considering I can drink even the worst of beers without a flinch, I decided that Pabst Blue Ribbon deserved another try. Pabst Blue Ribbon is the first beer to sell 10 million cases of beer in the United States. It’s an American staple and deserves recognition for that alone. Let’s give Pabst Blue Ribbon the chance it deserves: A Whiskey Goldmine Review.
Pabst Blue Ribbon Tasting Notes:
PBR is sweet, dry, crisp with a grain aftertaste. Very refreshing! There you have it. That’s our review. It’s an easy drinking session lager and pretty good flavor. We love it. If you got a problem with that, nobody cares.
Pabst Blue Ribbon and the Hipster issue:
Now, it wouldn’t be a Pabst Blue Ribbon article if we didn’t address the hipster issue. Yes, Hipsters drink PBR at staggering amounts and the Hipsters are multiplying exponentially like a badass zombie movie. The Hipsters where PBR t-shirts, and drink PBR like it’s their uber sudo liberal (but not the democratic party) political identity. Yup, their socially advanced, and your craft beer is just too cool to be cool. Drinking real beer is uncool. It’s scary, frightening and Hipsters could simply revolt and kill us all. However, now that everyone knows the Hipsters drink PBR to be cool, or un-cool, they are moving on to a new beer. And they probably will officially move on after this review. It’s too cool to be called un-cool. Hipsters are moving on to National Bohemian. Yup, they be drinkin the “Nati bo.” Review coming soon. We’re gonna single handedly do our best to destroy the Hipster Nati Bo revolution. Someone might get smacked in their face for this one.
Here are some facts to enjoy about Pabst Blue Ribbon:
Pabst Blue Ribbon American Style Premium Lager
Pabst Blue Ribbon is a premium lager brew crafted with a hefty infusion of 6-row barley in its ingredient package, a carefully balanced carbohydrate profile from corn syrup, and a unique combination of Pacific domestic hops blended with an imported Yugoslavian variety. Fermented with a pure culture of yeast and aged at high gravity, PBR is cellared and finished to the smooth, robust likeness of a fine Pilsner.
12.8 grams of carbohydrates
Pabst Blue Ribbon Light American Style Light Lager
Pabst Blue Ribbon Light is brewed with the traditional grains and malts of a fine lager, and is tailored to the brewing specifications of a low calorie beer. Hopped with the same intensity as PBR, the light version is a satisfyingly superior way to bend an arm.