Where whiskey is a passion

“Knowledge is no burden,” my father used to say. Bearing this in mind, I selflessly headed off to Brooks Hotel on Drury Street in Dublin for a short lesson in the art of whiskey tasting.

Brooks whiskey bar stocks over one hundred varieties from all around the world, including whiskeys produced in India and Japan. It’s the venue of choice for the Irish Whiskey Society and was the first Irish winner of the ‘Great Whisky Bars of the World’ award. They offer a tasting menu of five whiskeys for €30, but if you want to get a little more adventurous, barmen Tom Reilly and Jacek Rogowski are whiskey enthusiasts and are happy to guide your personal tasting experiment.
To give me a feel for a variety of styles, Tom suggests a pot still, a single malt, a peated whiskey and one matured in port casks. I begin with the Redbreast 12 Year Old Cask Strength.
Tom instructs me to let the whiskey breathe in the tasting glass and before getting down to the serious business of drinking, he recommends preparing my palate by smelling the whiskey. The Redbreast 12 Year Old Cask Strength is a particular favourite of both Tom and Jacek and after tasting it I can understand why. This is a pot still whiskey with a rich complex taste and lingering finish.
Next up I try the Penderyn Single Malt. This is a Welsh, yes, Welsh whiskey (or whisky as they insist on calling it). Although the Welsh are not known for whiskeys, the Penderyn is a pleasant surprise. Less complex and with a shorter finish than the Redbreast, this is nonetheless a smooth, slightly fruity drink.
My third glass is Brooks whiskey of the month for April, the Tyrconnell 10 Year Old Port Finish Single Malt. This whiskey has a rich, smooth taste and is slightly sweet, making it very easy to drink.
Last but not least I try the Ardbeg Islay Single Malt Scotch. Ardbeg claims that theirs is the peatiest Islay around, and while I am not qualified to judge that, it certainly has a strong, smoky peat taste. I feel a bit disloyal, but this is my favourite. Then again, it has been voted ‘Best Whisky in the World’ three times so I’m not alone in that estimation.
“Do you know what makes a whiskey great?” Jacek asks me.
“The ingredients?” I venture.
“No,” he replies. “Passion. You can taste it in the glass.”
I’m not about to argue with that!