Connemara Peated Single Malt Irish Whiskey, 70cl

Product Information

Quite well balanced, somewhat smooth but ultimately it struggles to find its place as a favourite in my collection. It's said that when the Cooley Distillery started up in the late 1980s, it had no plans to make a smoky whiskey, but at some stage peaty malt was bought and run through the stills with fantastic results. In the 18th and 19th centuries distillers in this area produced distinctively flavoured whiskeys from malted baley kilned over peat fires. Tastes of lightly honey sweet, subdued clean rather than sooty smoke with peaty vegetal notes, sweet barley water, light spice and vanilla oak. There is a bit of a jolt between the rather bold nose and the subtler palate, with a fast-fading finish.

Michael – Having tasted a fair number of whiskies, I’ve found that they tend to fall into a few different camps for me. I give it 4 rather than 5 stars as I do agree with some of the other reviewers that it is a touch thin, which is a shame as with just a little more to it I think it could have been a perfect 5. A great spring or summer whiskey, perhaps, not ready to blow your socks off but still a refreshing companion amongst the green rolling hills of the Irish countryside. I think part of the challenge is to disassociate it from peated scotch, such as the kind common to Islay.It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement. Vibrant aromas of creme brulee, singed flowers, dense spices, and Provence herb soap follow through on a round, supple entry to dryish medium-full body with layers of praline, vanilla bean, and exotic peppercorns. Undiluted with no chill filtration or colouring, it reflects the wild rugged nature of the famous Connemara region in the West of Ireland. I’ll admit I was skeptical at first, especially after sipping a Knappogue Castle 12, but I’ve slowly come around.

Connemara is rare amongst Irish whiskey, its hook being the smokiness associated with the malts produced by our neighbours Scotland. When the Irish whiskey industry was in full flower a century and more ago, though, there were some that incorporated peat smoked barley (the Scots never had the market cornered on using peat for a fuel source, after all) and it is not horribly unusual to find an Irish whiskey double distilled today, even if it is not the norm. This Whiskey has been created to show off the traditional use of turf (peat) as a drying method in the Connemara region of Ireland. So when tough times ground its gears to a halt, the town came together to save the whiskey that built the town.Inspired by the 18th-century art of drying malting barley over peat fires, Connemara possesses a distinct peaty flavour and aroma, instilling a delicate smokiness and smooth, sweet taste. I can only concur with other reviews , dreadful whisky I fail to see how anybody with any discernible pallet could like this whisky.

Uniquely west of Ireland taste owing the malted barley being roasted over the turf that comes out of the peat bogs in Ireland. All reviews about taste and smoothness are a bit of a waste of time if your whiskey doesn't make you happy.There’s the familiar sweet and freshness I’ve found in many good Irish malts, coupled with the peat, brine and smoke that are surprisingly complimentary. Connemara and other brands associated with Cooley like The Tyrconnell have been owned by Beam Suntory since 2012.