The Irishman Single Malt Irish Whiskey

The Irishman Single Malt is an Irish whiskey made from malted barley and produced by Walsh Whiskey in County Carlow, Ireland. It is bottled at 40% ABV. The malted-barley mashbill is what separates it from the pot still and blended Irish whiskeys that dominate the category. Expect a cleaner, more cereal-forward profile than most blends. Styles like this usually show biscuity malt, orchard fruit such as green apple and pear, honeyed sweetness and a light vanilla note from the oak. Peat smoke isn't typical of Irish single malts, so don't expect the heavy smokiness of an Islay Scotch. At 40%, the whiskey is gentle enough to drink neat. Pour a measure into a Glencairn glass and give it a minute before nosing. The tapered bowl gathers the malt and fruit aromas, and a short rest lets the sharper alcohol notes settle. If the nose or palate seems tight, add a few drops of room-temperature water, which often opens up the honey and vanilla in malt-driven whiskeys. A single large cube in a rocks glass is a good alternative. It slows the dilution and takes the edge off the sweetness while keeping the barley character intact. Skip crushed ice, which waters a light-bodied whiskey down too quickly. Because the style is soft and lightly spiced, it suits cocktails where you want the spirit to stay in the foreground rather than be buried. An Old Fashioned made with a sugar cube, two dashes of Angostura and an orange peel lets the malt and fruit come through, and you can use less sugar than you would with a high-proof bourbon. In a Manhattan, expect a lighter, less spicy result than with rye. Sweet vermouth in a 2:1 ratio and a cherry make a smooth, rounded drink. The whiskey also works well in a Whiskey Sour, where fresh lemon juice and a small amount of syrup suit its orchard-fruit side. For a Highball, pour two ounces over plenty of ice, top with cold soda water or ginger ale, and finish with a lemon twist or a thin apple slice. For food, a plate of mild cheddar, salted nuts or a baked apple dessert matches the whiskey's malt and fruit without overwhelming it. Serve it at cool room temperature, and use the rocks glass for longer, relaxed sipping.