While the Teeling Distillery of today was officially opened in 2015, the brand’s history in Irish whiskey actually stretches back to 1782, when a chap called Walter Teeling set up a distillery in the Liberties area of Dublin. Fast-forward to the present (not forgetting the era when John Teeling owned the Cooley Distillery, before selling it to Beam in 2011) and the Teelings are again at the forefront of Irish distilling.
Identifying as a ‘progressive’ distillery, the team, led by Jack Teeling, his brother Stephen, and master distiller Alex Chasko, are leading the Irish whiskey innovation charge. From the ‘re-imagined’ Dublin porter recipes and proprietary fermentation techniques used to create the Teeling wash to the three different stills in operation, the team pushes what’s possible in Irish whiskey-making to create delicious drinks. This pioneering attitude is underscored by the fact that a whopping 25% of annual production is dedicated to whiskey experiments. Exciting stuff.
What does this mean for the whiskey? While the new distillery’s spirit comes of age, Teeling is releasing liquid that showcases the style and character we can expect from years to come. From the flagship (and tasty) Single Malt to expressions like the Brabazon series which celebrate the history of whiskey distilling in Dublin, the Teeling range is well worth exploring.
Teeling Single Pot Still is the first Whiskey to be 100% distilled in Dublin in nearly 50 years, it pays homage to a Dublin style made famous by the old, now closed, Dublin Whiskey Distilleries.
The whiskey is made using a uniquely Irish mash bill consisting of 50% malted and 50% unmalted barley that has been triple distilled and matured in a combination of American Virgin Oak, Bourbon, and Sherry casks.
Nose: Bourbon vanilla, stewed orchard fruits and a classic pot still spices initially, followed by dried herbs, leather and a hint of sherried funk. There’s an underlying sweetness from marshmallows, apricot yoghurt and banana milkshake.
Palate: Lots of creamy pot still character forms the core of the palate, from which notes of toasted barley, latte and salted caramel emerge. Then there’s an array of dark fruit, winter spice and rich nuttiness underneath with touches of sharp red apple and milk chocolate emerging over time.
Finish: The chocolate and coffee notes become darker on the finish among stone fruit, a hint of oak spice and a touch of spearmint.