Glendalough was founded in 2011 by five friends and was one of the first craft distilleries in Ireland after the whiskey production on the island had dwindled to four major distilleries at the turn of the millennium. They make a variety of whiskies, gins, and poitín. The image on the bottle is St. Kevin, a seventh-century abbot who lived for several years in Glendalough. One of the distillery’s focus is on the wood, and all their whiskies are aged in an additional cask besides the usual ex-bourbon. The Glendalough Grand Cru Burgundy is a single grain whiskey aged for 3 years in ex-bourbon casks before spending another year in ex-Grand Cru Pinot Noir casks from Burgundy. 12 casks were produced, each yielding 366 bottles.
Distillery: Glendalough
Region: Foreign
Age: NAS
Strength: 42%
Price: $63.64
Maturation: Grand Cru Burgundy, Pinot Noir ex-wine casks
Bottle: 191 of 366; cask 12/12 BY18
Location: Wicklow
Nose: Char, smoke, maple syrup, bubblegum, wintergreen mint
Palate: Cherry, wintergreen mint, vanilla, grape
Finish: Cherry wood, grape, tannin, smoke
Comments: Another Burgundy-finished whisky we enjoyed was the Springbank 12.
Adam – Being a sucker for Burgundy finishes drew me initially to the Glendalough Grand Cru, but this was very different from other similarly finished whiskies I’ve had. I wonder if this being a single grain versus a single malt has anything to do with it? Regardless, different does not mean bad. Some great light sweetness tinged with mint and dotted with smoke gives way to a more fruity essence on the palate, potentially why the finish integrates rather than dominates. The wintergreen keeps the fruit light and fresh, rather than descending into saccharine. I do wish the flavors were dialed up a bit more, but only a smidge. Would love to see what else this distillery can do, as this is a very solid entry at the price.
Meghan – If I put this on the tip of my tongue, I get a lot of sugar-y sweetness, like the kind of bubblegum that only appeals to those under the age of seven. It’s an overwhelming sweetness with little substance. There is also a chewy grain-ness to the dram when it hits your palate; there’s substance to it but it’s very pliable in the mouth. I was surprised that it was only 42% because it feels hotter. The Glendalough causes a tingly numbness on the tongue that reminds me of Szechuan peppercorns, that unique ability to impart flavor while limiting your senses. Overall, I felt the dram was limited, a color scheme of faded earth tones versus the vibrant stroke of color I would expect from a red wine finish. I do wish it was only double distilled so it had more of a punch. It’s just a little too smooth without a loud enough flavor for me.
Like millionaire’s bacon, almost.
Ben – This reminds me of Dr. Pepper, at least in the sensation on my lips after I swallow. It is sweet, sweet like homemade grenadine. The sweetness from the sugar.
Kate – I think the Glendalough Grand Cru would be great in warmer weather. It’s sweet and smoky. I think it would be lovey to drink it on a warm day. Like millionaire’s bacon, almost.
Henry – Smoke on the nose opening up to a maple-bacon smoky sweetness. If you really let it fill your nostrils, a trace of wintergreen comes through. This one warms and tingles on the way down, with smoke, cherry wood, vanilla, and tannin on the finish.
Curtis – I was surprised at how sweet the Glendalough Grand Cru was on the nose. There was a lot of sweet and I wish I’d have gotten more out of it.
