Currach

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Nosing 03:00

Whisky.com reviews the Currach. Currach is a triple distilled Irish single malt that was given a special finish after its maturation in bourbon barrels: For this, the malt was poured into Virgin Oak barrels, which were burned out with Atlantic Kombu Seaweed. Kombu is an edible seaweed that tastes mildly salty, slightly sweet and intensely like umami - in addition to sweet, sour, salty and bitter it is the fifth quality of the sense of taste. Kombu is known as an ingredient in Asian cuisine, but it is also harvested and used in dishes in a long tradition in Ireland. The special burn-out process of the barrels gives the whiskey its special aroma. The single malt is named after a time-honored ship with which monks explored undeveloped lands.

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