The general concept of “Irish whiskey” is fairly well understood to brown spirits drinkers, but Ireland’snative style tends to fly under the radar all the same. Suffice to say, “single malt whiskey” can certainly be found in Ireland, but that’s really more of a Scottish thing. Nor are we talking about blended whiskey.
The biggest difference of single pot still Irish whiskey, and the reason why it doesn’t have “malt” in the name, is that the style combinesmalted and unmalted barley in its mash. This is the only style where this is the case, and the presence of the raw, unmalted barley in the mash is said to contribute a spicier, wilder, less honeyed character than regular malted barley.
The Busker is distilled at the Royal Oak Distillery in County Carlow, which until recently was the Walsh Distillery, the source of popular Irish whiskey brands Writers’ Tears and The Irishman. When the Walsh Distillery founders and Royal Oak owners Illva Saronno parted ways, the distillery then pivoted to a new lineup of spirits, and The Busker was born.
On the nose, this whiskey reads as warm and doughy, with a bit of ethanol prickle. There’s lots of barley grain here, with graininess/breadiness reminiscent of rye bread with caraway, along with peppery spice, almond and orchard fruit notes of red apple. Caramelized sugars in the form of toffee are also a considerable player on the nose, while the alcohol presence hints at the fact that this is somewhere north of 80 proof.
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