if that name rings a bell from earlier in this article, it should. But it’s not John Teeling behind this distillery, it’s actually his children who opened this distillery and launched the brand. Despite a long family h i s t o r y in the business, this is the first time that the Teeling name appeared on a bottle of Irish Whiskey. The Teeling distillery was the busiest distillery that I visited on my trip; I must have watched 200 people go through in my few
hours there. It was impressive what they built in such a short time. By this point in my journey I felt fairly well versed in production and aging My time there with lead distiller, Paul Corbett, was a series of nitpicky questions and clarifications helping me cement what I had absorbed over my trip. One of my favorite parts of this visit was hanging out in the control room where a drawer was eventually opened that had all sort of amazing samples and experiments in it. It really is astonishing how experimental they can get in Ireland and still fall under the legal definition of Irish whiskey. Aged in a barrel made of chestnut? Yup, Irish whiskey. Stored in a used red wine barrel? You guessed it, it’s Irish whiskey. During my trip I was blown away with how amazing the industry is over there. Much like the American industry, everyone I met was friendly, welcoming, and willing to share any kind of information. Also, like what’s happening in America, distilleries are opening up at a breakneck speed, and for good reason. We always talk about the impressive growth numbers of American whiskey, but we’re nowhere near the 20% growth rate worldwide that the Irish have accomplished, and plan to maintain. The distilling world there is exploding with good reason—to keep up with the demand. After my trip there I can understand why everyone wants it, it’s made by great people, with a great history, and it’s f****ng delicious.
Colin Blake is the Director of Spirits Education. For more information visit www.moonshineuniversity.com or call (502)-301-8130.
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