Wo sind der beste Whisky – freundlich Irish Restaurants?
Vor einigen Wochen, Ich war in einer meiner Lieblings-Irish Restaurants außerhalb von Dublin Essen.
Ich hatte nicht dort für ein paar Monate besucht, so I was looking forward to exploring their completely new menu and wine list that several of my friends had been singing the praises of.
I was not disappointed. The food, ambience and service were all superb. The wine list, which I understand was compiled by Wines Direct , had some fantastic wines at quite reasonable prices by the bottle, half bottles and glass. Ich probierte zwei Weine (ein für jeden Kurs) and also tasted another two from my fellow guests who had each chosen different wines from the very well written and informative wine list. All four wines that we selected were really very good and both supported and complemented the menu. No point in a great kitchen being let down by a poor wine list.
Damit, great company, großes Restaurant, food, wine and staff. All I needed now was a really nice whiskey to really finish off a wonderful dining-out experience in style.
I asked the Head Waiter who had been very knowledgeable and helpful in guiding us through their wine list their new wine list…. Haben Sie Whiskey?
sagt sie, “wir haben”!
sagt, ich, “was haben Sie?”
sagt sie, “I think we have Bushmills and Paddy but I’ll check.”
Back she came to confirm that they had Black Bush and Paddy which she said, they only “kept for Irish Coffees”. Both are perfectly acceptable Irish Whiskeys, but hardly the whiskeys of first choice to round off a really special meal or occasion with.
I wondered why do restaurateurs in a country with such a dynamic and growing Irish Whiskey Industry pay so much attention to a wine list with French, Spanisch, Italienisch und Weine der Neuen Welt, Häfen, sherries and liqueurs , but miss the significant potential of a complementary Irish Whiskey List.
My suggestion which some Irish restaurant owners might consider taking up, was to create an Irish Whiskey List or Card of above average and premium whiskeys which they could then charge a fair but premium price for.
For a small investment in stock, an Irish restaurant could have an example of a Single Pot Still, Single Malt, and Single Grain Whiskey as well as a few examples of special blends, ages and finishes including a cask strength, von denen alle gut verkaufen.
Werfen Sie in ein paar gute Whiskygläser und einige nosing Gläser und Sie haben Ihre Nähe von Speiseerlebnis auf eine neue Ebene gebracht. You could even add in some nice, but affordable expressions of a Scotch, Japanese or Indian whisky such as a Laphroaig or Highland Park, Yamazaki or Amrut.
These are all whiskeys that the average whiskey beginner might not normally be able to source locally or afford to buy by the bottle. They will however treat themselves to a glass or two of something special when dining somewhere special on a special evening. Quality sells and quality feeds quality!
I’ve always been of the opinion that the time relaxing after the meal is when you are most likely to convince customers to return to return to your restaurant. It’s often those last “feel – good” minutes of the evening which linger in the memory.
Für Touristen, a glass of a locally sourced whiskey adds a huge degree of quality to their Irish dining experience. Ich wette, die meisten von ihnen eine Flasche kaufen, was sie am Flughafen in Ihrem Restaurant hatten und noch besser, will talk to their friends about both Irish Whiskey and the restaurant they visited when they bring that bottle of the restaurants local Irish whiskey home.
With more and more Irish Whiskey brands entering the market, there are more and more whiskeys associated with local regions and towns. West Cork restaurants could promote Glengarriff and Hyde Whiskeys. Kerry restaurants could promote Dingle and Portmagee and Donegal restaurants could promote The Silkie Whiskey ffrom Sliabh Liag.
Every bottle of local whiskey sold to a visiting tourist has the potential to become a tourism ambassador for that whiskey’s own town or region.
It all adds to the feel-good factor of a special evening in a special Irish Restaurant.
Explore the Dublin Whiskey Trail!
Let’s Support and Promote Whiskey – Freundlich Irish Restaurants
If any Irish Restaurants are already doing their bit for Irish Whiskey or have partnered with your local whiskey brand or distillery, feel free to let me know by using the comments form below. noch besser, add a picture of your whiskey card for us all to see.
I’ll be delighted to socialise and share any of these comments and plugs for your restaurant through our Irish Whiskey social media channels on Twitter, Facebook and Instagram.
You can also join our Irish Whiskey Trail, Dublin Whisky Trail oder Irish Whiskey Way websites and smart phone apps to promote your whiskey friendly venue. Whiskey Pub – Restaurants anywhere in the world can add a listing on our global Irish Whiskey Trail at Irish Whiskey Pub .Com
Just doing my bit to bring Irish Restaurants and Irish Whiskey together!
Do let me know about your own or favourite Irish Whiskey Restaurants.
Mit freundlichen Grüßen,
Stuart McNamara ist ein Whisky und Whiskey Blogger. Stuart ist der Eigentümer und Chefredakteur WhiskeyBlogger.com, IrishWhiskey.com, Der Irish Whiskey Trail, Das Dublin Whisky Trail, Irish Whiskey Way Atlantic Coast Whisky Trail , Haig Whiskey und Der schottische Whisky Trail. Folgen Sie Stuart @WhiskeyBlogger auf Social Media.