Sliabh Liag Distilleria Donegal
There is a special magic about Donegal that lodges in the hearts of those who are from there or those (come me) who have been lucky enough to live and work there at some stage in their lives.
For me it was my first five years after college when I worked and lived between Ballyshannon, Lifford and Letterkenny. It was here too that I was first introduced to Irish Whiskey as a young twenty something year old by a man called Kevin Mac.
“Uncle Kevin” was a work colleague and mentor to many of us twenty something year olds. He was also a Black Bush aficionado. He taught us all how to appreciate whiskey (well, Black Bush!), to add water, not ice and most importantly, how to enjoy whiskey responsibly.
Kevin inspired my whiskey career.
Having grown up in West Cork, my first impression of Donegal was that it was just like West Cork but with different accents. Ovviamente, it is much more. The scenery might be similar, but the culture, mindset and people are so, so different and really very special.
It’s a huge county. It’s over an hour to drive from Bundoran to Letterkenny. It’s another hour to Buncrana and it’s nearly another hour again to Malin Head at the Northern tip of Donegal and the island of Ireland.
West Donegal is equally expansive and features some of the most stunning coastal scenery in Ireland including the towering sea cliffs of Sliabh Liag, the tallest sea cliffs in Western Europe.
Sliabh Liag is also home to Donegal’s only distillery, the Sliabh Liag Distillery and their An Dúlamán Irish Maritime Gin and The Silkie whiskey brand.
Sliabh Liag Distillery is the brain child of James Doherty which is as Donegal a name as you can get. James who was born in the UK, is a second-generation Irishman who has returned to his roots in the south-west Donegal villages of Carrick and Kilcar. His Grandad who was a poitin maker, had like many Donegal men of the 1930s and ’40s, sought work in Glasgow before eventually moving to and settling in England.
As James told me in a recent interview, “I grew up like a lot of first generation emigrants, a bit rootless and Kilcar was always where I felt at home.”
Having studied agriculture followed by a Masters in Irrigation, James and his wife Moira worked for 6 years with tea plantations in Malawi. As he says himself,
“6 years in tea teaches you patience. A tea bush lasts 100 years or more so what you do in the early years determines its yield and longevity – Very like brands really”.
James poi tornato nel Regno Unito per lavorare per William Grant and Sons. Ha iniziato in ruoli commerciali nei Balcani ed ex Jugoslavia, Europa centrale e la CSI prima di assumere un ruolo di marketing - la creazione della collezione Rare whisky che ha sviluppato le varianti di età compresa tra di Glenfiddich e Balvenie (il 21 Gamma di più). Era particolarmente fiero del suo coinvolgimento nella Riserva Glenfiddich Avana, Glenfiddich 1937 e Balvenie 191, che tutti i profitti forniti di diversi milioni di sterline in pochi anni.
Divenne MD dei mercati internazionali, con responsabilità per l'Europa dell'Est, Il Medio Oriente e l'America Latina ed era un membro del consiglio, quando William Grant & Sons acquisiti Tullamore D.E.W.. Si trasferisce poi a Fosters Internazionale, working with breweries in Fiji and Samoa and a cidery in New Zealand before moving to Hong Kong to open up Peroni in Asia.
So what led James to develop a distillery in Donegal?
“I guess I am an unusual mix of commercial and creative……
The itch to build my own distillery got too much, so three and a half years ago we came home. Bought a house off the internet which turns out to be my great grandmothers homestead – perhaps that’s serendipity ………….”
He expands on these sentiments at SliabhLiagDistillery.com
“Ho sempre avuto bisogno una causa, a fare la differenza e rendere le cose migliori rispetto a quando li ho trovati. Per gran parte della mia carriera sono riuscito a scoprire che. di recente, anche se le aziende hanno ottenuto più grande e il ruolo è diventato sempre più la gestione del rischio, Non cattura opportunità, non si tratta di fare la differenza, non si tratta di persone, Non di essere determinante, non si tratta di un futuro ambizioso. Troppi poveri e come Io non sono né un marinaio, né un boy scout è il momento per un cambiamento.
Per 4 anni avevo riflettuto con l'idea di creare una distilleria nella zona miei genitori provengono da. Le idee, ipotesi e piani di coalescenza e cristallizzanti, lentamente affilatura fino a fuoco e bordi guadagnando. Fino al punto in cui abbiamo preso la decisione di agire.
Beh, è tutto cambiato ora. Having stepped off the corporate merry-go-round the reporting rhythms, the meeting schedules, the objective setting, the performance measurement has all gone. It’s all up to us from here on, no longer part of one unwieldy risk management portfolio of box ticking.
Ironically everything is at risk now…”
Bene, I suppose it might be a bit of a risk to decide to focus all or nearly all of your efforts into building the very first whiskey distillery in Donegal in over 175 anni. But it’s also a great adventure and story.
James’ and Moira’s dream is to build a state of the art Irish Whiskey Distillery and Whiskey Tourism Visitor Centre in James’ ancestral home near the mighty sea cliffs of Sliabh Liag where his Grand Parents distilled Poitín almost 100 years before.
As you can see from the architects drawings, the vision is both ambitious and impressive. But risky? I don’t think so, when you consider the wealth of experience that James brings to the project from an entire career operating at both operational and strategic level in the global drinks industry and markets.
This will be one of the most significant tourism projects to hit Donegal in recent years. In particolare, it will be a major traffic magnet for Southwest Donegal which up until now has been one of the quieter corners of the Wild Atlantic Way coastal road route along the west coast of Ireland. Donegal tourism is indeed fortunate to have attracted investors with James’ and Moira’s vision and experience.
Building of the new distillery on the banks of the Abhainn Bhuí (Yellow River) should commence in 2019. As you can see from the architects drawing, three new copper pot stills commissioned from Forsyths will stand over three stories high and look out though a glass wall across Donegal Bay. The distillery will distill, mature and bottle peated Sliabh Liag branded Single Pot Still and Single Malt Irish Whiskey as well as Gin and Poitín. An architect designed visitor tourism center and whiskey tasting suite will guide visitors and whiskey tourists through the distillery and distilling process with particular focus on the history of Irish Whiskey and Donegal Poitín.
Nel frattempo, James and Moira have been operating a very successful temporary Sliabh Liag distillery for the last year in Carrick village where they distill and bottle their award-winning An Dúlamán seaweed infused Gin. Il 500 Litre hand beaten copper pot still at the heart of the present distillery also came from Forsyths. Moira has christened her Méabh after the Irish High Queen Méabh (pronounced Maeve) who ruled over the ancient Irish kingdom of Connacht some 2,000 anni fa.
The name Méabh means “she who intoxicates” and sometimes “bringer of great joy”. Moira explains that
“Méabh has her idiosyncrasies and we have found her at her most benevolent when we distil slowly and at an unusually low ABV.”
The ancient kingdom and now modern province of Connacht consisting of counties Sligo, Mayo, Leitrim, Galway and Roscommon is due south of Sliabh Liag across Donegal Bay. Queen Méabh’s stone cairn tomb on the summit of Knocknarea mountain on the Sligo coast can be clearly seen from the cliffs of Sliabh Liag on a clear day. What a lovely and tangible connection between past and present.
An Dúlamán Maritime Irish Gin
Méabh and Moira have been busy for the last year or so distilling Sliabh Liag’s signature Irish Maritime Gin An Dúlamán which is believed to be the very first Gin to have been distilled in Donegal. Sliabh Liag Distillery capture what they call Draíocht na Farraige (magic of the sea) by using five locally harvested seaweeds as well as six botanicals which are juniper, angelica, cassia, coriander, orange and lemon peel. The five Donegal seaweeds are Channel Wrack (or An Dúlamán in Irish) which is tannic, Sugar Kelp for sweetness, salty Dulse, sweet Carrigeen Moss and the aptly named spicy Pepper Dulse. All are harvested on the full moon when uncovered and revealed once a month by the low or neap tide.
Méabh is run in a very narrow temperature band and low abv to capture the full character of the seaweed. Inoltre, only a very narrow cut is taken from the distillation to ensure maximum flavour. An Dúlamán is a small batch Gin with just 600 bottles produced from each distillation run.
An Dúlamán is bottled at 43.2 % abv in a dark glass bottle reminiscent of the bottles washed up on West Donegal beaches in the aftermath of the Spanish Armada. Each bottle has the bottle number, batch number and moon phase when the seaweed was harvested hand written on the neck label which carries the signature of Moira as “Bannríon an Gin” or Queen of the Gin. The map coordinates of the distillery are included on the neck and the cork is finally wax sealed by hand. It really is one of the most beautifully presented bottles of Gin available on the Irish market.
Sliabh Liag tasting notes for An Dúlamán Irish Maritime Gin
The palate has incredibly bright and soft juniper to the fore and as it subsides An Dúlamán’s complexity is revealed in rich umami, brisk salt and then a buttery oyster smoothness with hints of chestnut and firm tannin. Given time, sweet notes of turkish delight ebb to a comforting warmth.
An Dúlamán works well with any premium tonic water, especially with lemon tonic or bitter lemon. A dash of elder-flower cordial and An Dúlamán topped up with soda water is a tasty alternative.
Note di degustazione di Stuart
Naso: All'inizio ginepro e coriandolo con lievi note di alghe e ozono che emergono dalle ombre.
Gusto: Il ginepro ha un sapore di base morbido, ma l'arancia e il coriandolo sulla parte anteriore della lingua portano. Come raggiunge la parte posteriore della bocca, i vegetali delle alghe si rivelano, bloccare e tenere premuto.
finire: Il finale è lungo ed equilibrato con i botanici marittimi che si costruiscono lentamente sul retro e sul tetto della bocca prima di sbiadire delicatamente, lasciando una persistente e abbastanza piacevole salsedine su labbra e lingua.
Sono cresciuto su una spiaggia nel West Cork dove ho navigato, snorkeling, pescato per lo sgombro e foraggiato per alghe e molluschi. As anyone who has sailed or dived in shallow coastal waters on the west of Ireland will know, the taste of the sea from the water while diving, or sea spray while sailing, can stay with you for hours. An Dúlamán captures the taste of the sea to perfection. An hour after my tasting session, the pleasantly mild, salty taste of the sea remains. Incredible.
I have awarded An Dúlamán an honorary (It’s Gin not Whiskey!) 3 Pooka Valutazione.
Il Silkie Irish Whiskey
Sliabh Liag have also produced a wonderful blended Irish Whiskey brand called The Silkie which is currently distilled for Sliabh Liag by a third-party Irish Distiller. Silkies or Selkies are the mythological sea beings of the North West Coasts of Ireland and Scotland said to have seal and half human form. The Silkie stands out in the Dublin Airport retail shops as the tall, slim and elegant whiskey bottle of Irish Single Malt with its Silkie image suspended in a sea of blue-green ocean reflecting the colour and depth of the ocean from the sea cliffs of Sliabh Liag. That elegance carries through to the whiskey.
Sliabh Liag Distillery tasting Notes for The Silkie
Naso – Fresh and malty, brisk like green apples, opens to be more honeyed with a gentle butteryness.
Gusto – Super soft, honey to the fore, bright, hints of orange zest, digestive biscuits, brioche, butterscotch and stem ginger.
finire – Warming, elegant and gently melts away.
Stuart’s Tasting Notes for the Silkie
Naso – Freshly baked hot buttered brown soda bread. Very gentle maltiness.
Gusto - Caldo pan di zenzero dolce e miele e sì, zenzero a stelo. Bocca profonda e vellutata davvero adorabile. Formicolio pepato. C'è ancora un piatto nel mix? Altrimenti, (e so che non c'è!) c'è un whisky irlandese a grana singola irlandese davvero unico e molto speciale sia per domare che per migliorare l'ottimo malto in questa miscela.
finire - Delizioso finale lungo con persistenti note di caramello salato e panini caldi caldi imburrati.
Che meraviglioso nuovo whisky irlandese. Ricco di carattere e sapore, elegantemente vestito e presentato in una bottiglia e un marchio meravigliosamente tattili. Non solo ha un sapore eccezionale, ma ha tutto ciò che è importante “Sentirsi bene” fattore anche per l'acquirente. Il mio amico Kevin lo avrebbe adorato!
I have awarded The Silkie Irish Whiskey a 3 Pooka Premium Irish Whiskey Valutazione.
Sliabh Liag Distillery Focus on Excellence
Over the years, I have reviewed many new Irish Whiskeys and spirits and have reported on many new Whiskey brands and distillery projects associated with the Irish Whiskey Renaissance. All are interesting and worthy stories, whether they are about a small local brand from an independent whiskey bonder or bottler or a new Irish Whiskey Distillery back funded by a huge multinational.
What sets Sliabh Liag Distillery apart is the experience and skill sets of their team and more importantly, the way they do business. Their spirits are superb. I could have written a complete article just about the quality of their branding and presentation which is probably some of the best that I have ever seen in Ireland. This is all down to the vision and leadership of James and Moira Doherty and the passion and enthusiasm of their team in Sliabh Liag Distillery. James is well-known as one of the kindest of current Irish Whiskey leaders who regularly, willingly and generously gives of his time, wisdom and experience to assist new entrants to the Irish Whiskey sector.
Sliabh Liag is an incredible journey and story and James tells it much better than I ever could in his enjoyable and incisive blog at SliabhLiagDistillery.com/journal/
Huge Tourism Opportunity for South and West Donegal.
Il design e il posizionamento del nuovo centro Sliabh Liag Distillery e Whisky Tourism riflettono la stessa visione e attenzione ai dettagli. Una volta completato nel prossimo anno o due, attrarrà senza dubbio molte decine di migliaia di nuovi visitatori nel Donegal sud-occidentale. Ancora più importante, ciò porterà a un maggior numero di questi visitatori che soggiornano nell'area locale piuttosto che attraversare.
Guarda la sinergia tra i giganti’ Distilleria di Causeway e Bushmills. I turisti guideranno nell'area da Dublino e Belfast per vedere le scogliere di Sliabh Liag, ma una volta li hanno visti, passano alla prossima attrazione senza spendere tempo o denaro a livello locale. But give them two major tourist attractions in the one area and many will decide to stop longer and use the area as an accommodation base with consequent increased spending on food, drink and other local products. The potential for local job creation in hotels, B and B’s and restaurants for South West Donegal is huge. This is a significant tourism development opportunity for south and West Donegal and the North West corner of the Wild Atlantic Way.
My friend Kevin would have been very, very proud that Irish Whiskey from Sliabh Liag Distillery could be a major part of the future of Donegal Tourism.