Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
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1) The Boston-based restaurant group Legal Sea Foods has partnered with the Hyannis-born snack food company Cape Cod Potato Chips for a promotion that offers a fresh take on the traditional dish. Legal Sea Foods’ “Fish & Chips” promotion will launch on the first day of summer, June 21, and run through July 19 at their restaurant locations along the East Coast. Guests will get a taste of Cape Cod, literally as well as figuratively, as each dish is named for the fishhook-shaped peninsula and made with Cape Cod Potato Chips.

Guests will find some crunch with each munch when ordering any of the three features: Caped Crudo-sader Nachos ($14.95) is tuna crudo atop Cape Cod Potato Chips, peppadew peppers, chives, guacamole and sour cream. The Sandwich, Cape Cod ($13.95), named after the oldest town on the Cape, is a beer-battered cod sandwich with a Cape Cod Potato Chip coating, bacon, lettuce, tomato and chipotle mayonnaise. The Corn on the Cod ($22.95) is cod baked with Cape Cod Potato Chip crumbs, corn-roasted tomato relish and a carrot cucumber salad. All three dishes will be available at both lunch and dinner.

Legal Sea Foods’ executive chef Rich Vellante and his culinary team experimented with countless recipes and kinds of chips and, in the end, came up with dishes that highlighted both the versatility and flavor profile of the Original Cape Cod Potato Chip.

“The chefs at Legal have done a wonderful job in making three unique dishes incorporating our kettle-cooked potato chips. Summer never tasted so good,” said Rod Troni, senior vice president and chief marketing officer for Cape Cod Potato Chips.

“It’s a fun collaboration between two Massachusetts brands,” said Roger Berkowitz, president and CEO of Legal Sea Foods. “We’ll let the chips fall where they may, but we think our guests will really enjoy these dishes.”

All Legal Sea Foods restaurants (in MA, RI, NJ, PA, Washington DC, VA, GA) will offer the Cape-inspired menu features.

2) On Wednesday, June 14, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Craggy Range (Hawke’s Bay, New Zealand). Craggy Range Winery was established in 1997 when Australian businessman Terry Peabody visited New Zealand and was introduced to Master of Wine, Steve Smith. Terry, who had promised his family an enduring family wine legacy, sensed a new and exciting possibility in New Zealand with its exceptional climate and the spirit of the people. Together with Steve Smith, the men pursued the Single Vineyard Philosophy of winemaking (to select and source the best land and vineyards in the country, and to plant the vines perfectly suited to that terroir) and made Craggy Range the first in the Southern Hemisphere to adopt such an approach from multiple regions of the country. Under their leadership and guidance, Craggy Range has become one of the most technically advanced wineries ever built in New Zealand and is renowned for its uncompromising standards and meticulous craftsmanship.

Legal Sea Foods will team up with Craggy Range’s wine ambassador, Janet Pouchot, to host a four-plus-course dinner featuring signature cuisine paired with her selections from the Craggy Range vine. The menu will be presented as follows:

HORS D’OEUVRES
Pemaquid Oyster on the Half Shell, Champagne Mignonette
Georges Bank Sea Scallop Escabeche, Grilled Crostini
Marcona Almond Arancini, Honey Mustard Aioli
Craggy Range “Kidnappers Vineyard” Chardonnay, Hawke’s Bay, 2015
FIRST COURSE
Pan-Seared Icelandic Cod (watercress, baby arugula, orange segments, aged white wine balsamic vinaigrette)
Craggy Range “Te Muna Road Vineyard” Sauvignon Blanc, Martinborough, 2016
SECOND COURSE
Grilled Idaho Rainbow Trout (porcini mushrooms, Italian couscous salad, grilled artichoke relish)
Craggy Range “Te Muna Road Vineyard” Pinot Noir, Martinborough, 2012
Craggy Range “Calvert Vineyard” Pinot Noir, Bannockburn- Central Otago, 2007
MAIN COURSE
Tuna Steak Au Poivre (white bean & bitter greens ragout, black truffle compound butter)
Craggy Range “Te Kahu” Meritage Style Blend, Gimblett Gravels Vineyard, Hawke’s Bay, 2011
Craggy Range “Sophia” Meritage Style Blend, Gimblett Gravels Vineyard, Hawke’s Bay, 2013
CHEESE COURSE
Vermont Aged Gouda, California Aged Cheddar, France Brillat-Savarin (mixed Mediterranean olives, honeycomb, toasted baguette)
Craggy Range “Le Sol” Syrah, Gimblett Gravels Vineyard, Hawke’s Bay, 2013

COST: $110 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397

Terra Nostra: Savoring Portuguese Cuisine & Wines

Throughout the past ten years of The Passionate Foodie, I've been an ardent advocate of Portuguese wines. They are delicious and diverse, with hundreds of indigenous grapes, often mixed together into intriguing blends. They are food-friendly, excellent for pairing with a wide range of cuisines. They also are often great values, presenting plenty of inexpensive and tasty options. I could go on and on, such as discussing the wonders of Port and Madeira, but I want to present a few recent stats to show the growth of Portuguese wines in the U.S.

In 2016, exports of Portuguese wines to the U.S. reached about 1.56 million cases, an increase of about 90,000 cases from the previous year. Between 2010 and 2015, the value of Portuguese table wine exports grew by 18.4% while volume grew by 8.2%, indicating that more higher priced wines were exported to the U.S. The best selling Portuguese wines in the U.S. are those from the Vinho Verde region, consisting of approximately 50% of all imports. There is plenty of room for growth of Portuguese wines in the U.S., and it is clear consumers need to learn more about wines from other Portuguese regions, such as the Douro, Dao, and Alentejo.

Each year at the Boston Wine Expo, I make sure to sample some Portuguese wines, always stopping by the tables of LGL Imports. LGL Imports (Luiz’s Grocery & Liquors, Inc.) is a family owned company that was established in 1977, and began importing Portuguese wines and spirits in 1979. Several years ago, I met Luis Oliveira, whose father started the company, and Luis is carrying on that business. During these past years, a number of wines from LGL Imports have ended up on my year-end Top Ten lists. Their wines have often presented some amazing values, including even some wines that cost under $10! Plus, they have some compelling wines that are higher end too.

Recently, Luis invited me down to Fall River, to taste some wines at their warehouse, and then to dine out at a local Portuguese restaurant, drinking more of their wines. It was an excellent evening, with plenty of amazing food and wine, as well as interesting company and conversation. It was plenty of fun, and if I didn't have to face an hour drive home, I might have stayed up all night drinking with them. Luis told me that Azoreans hate to end an evening, and they all would have continued drinking until the morning arrived.

I don't often get to Fall River but maybe that should change, especially because all of the Portuguese restaurants. We dined at Terra Nostra, a casual spot that has been around for nearly thirty years. The current owner is Gus Oliveira, who purchased the place about 14 years ago. I met Gus and he was very pleasant and personable. It was obvious from observing him during the course of the evening that many of the customers must be regulars as they all seemed to know and like Gus. This is clearly a popular neighborhood spot.

A great crew of guys. Gus, the owner, is the first person on the left side of the picture, and he is seated next to Luis. We didn't lack for food or wine.

As soon as I walked into the restaurant, I was immediately taken in by the glass-cases of wine just inside the entrance. It indicated to me that this restaurant was serious about their wine, that they wanted to showcase Portuguese wines. On the other side of the cases is a small, fully stocked bar, and there is also another set of wine shelves and shelf-displays further inside the restaurant. There is a homey and welcoming atmosphere in the restaurant.

The Wine List is primarily Portuguese, with only about 12 California wines (big names that are pricier). You'll find about 50 Red Wines (most under $30/bottle), 13 Whites ($16-$25/bottle), 10 Sparkling Wines, and 4 Rosé Wines, as well as Ports & Madeiras. They carry numerous wines from the LGL Imports portfolio. Overall, there is plenty of diversity on the wine list and the prices are extremely reasonable and affordable.

The Food Menu is equally as diverse and affordable. On the menu, you'll find: Appetizers, 11 choices from $6.95-$10.95, such as Pasteis de Bacalhau (Cod Cakes); Soup/Salad, 2 Soups & 1 Salad, all at $3.50, such as Calo Verde (Green Kale Soup); Fish, 4 choices from $11.95-$17.95, such as Filetes Dourados (Golden Fish Fillet); Seafood, 3 choices from $11.95-$16, such as Arroz de Marisco (Seafood Rice); Steaks, 7 choices from $11.95-$18.95, such as Bife a Portuguesa (Portuguese Style Steak); and Chicken, 4 choices from $10.95-$13.75, such as Alentejana de Galinha (Chicken Alentejana). Essentially, everything is under $20, making this an affordable destination for most anyone.

They also have a number of daily specials and take note of the top of the board, which states, "We serve fresh potatoes and vegetables cut daily!"

We began the evening with an Azorean Cocktail, made with Maracuja Do Ezequiel, an Azorean passion fruit liqueur, plus some fruit juices. Though it was a little sweet for my preference, I enjoyed the blend of its fruit flavors and can easily understand its popularity. I think this would also work well as a frozen cocktail.

The meal began with a delicious Pate, creamy and flavorful, earthy and spicy. We had a basket of fresh rolls, and I smeared the pate atop the bread, making for a tasty start to the dinner. We also had a Fresh White Cheese ($4), a home-made cow cheese, that was also creamy, with a nice, clean flavor.

Our first wine was the 2013 Varanda do Conde Vinho Verde, a blend of 70% Alvarinho and 30% Trajadura. Bright, clean and crisp, with pleasing notes of lemon, citrus, and mineral hints. An excellent aperitif wine and a perfect summer sipper, it also pairs well with seafood and cheese.

The next course was the Chouriço a Bombeiro ($6.95), a Flamed Chouriço, and you can see the hint of blue flames below the sausage. The Chouriço, with a nice char, was tender and moist, smoky and spicy. I could have made a meal of just a couple Chouriço. Highly recommended!

The Ameijoas a Bulhao Pato ($9.95) was a dish of Little Necks steamed in white wine, garlic, and olive oil. Tender clams in a compelling broth. One of my favorite parts of this type of dish is the broth, hoping for something delicious in which I can dip a crusty bread. This dish didn't disappoint in that regard, presenting a flavorful broth with plenty of garlic. Also highly recommended.

One of the Specials was a Cow's Leg Stew ($12), which might not sound appealing but you really need to taste it. The savory stew had plenty of veggies and fatty pieces, bones and marrow of the cow.    A bit chewy, the fatty pieces still possessed plenty of flavor, probably sopping up some of the gravy. It is a hearty dish and you just need to be a little adventurous.

Another Special was the Lapas Grelhadas ($14), grilled Limpets, which are a type of sea snail with a single shell. They are a speciality in the Azores and Madeira, and I've never tasted them before, and don't recall ever seeing them on a menu either. They almost look like a slice of sausage, roughly circular, and were a little chewy, with a briny taste. Definitely the bounty of the sea, enhanced by some lemon and I believe some garlic too. A very interesting dish and I would order them again.

Our next wine was the 2015 Adega De Borba White, a blend of 70% Arinto, 15% Alvarinho, and 15% Verdelho. With an alluring aroma, the palate presents with delicious flavors of apple, citrus and even a little tropical fruit and a hint of oaky spice. Good acidity, a pleasing finish, and a nice balance make this a very good wine.

The Bacalhau na Brasa ($17.95) is a charbroiled Cod sautéed in onions, garlic and red pepper and served with olives, boiled potatoes and broccoli. The Cod was superb, flaky, tender and flavorful, with a nice light sauce and fresh veggies.

The next wine, pictured on the left, was the 2013 Caves Velha Serradayres Reserva, a blend of Syrah, Touriga Nacional, and Castelao. It is smooth, with restrained tannins, and plenty of black fruit flavors, with a hint of cherry. It also has some mild spice notes and would be best served with a hearty dish or meat, from a burger to grilled ribs.

The Bife a Sao Miguel ($11.95) is St. Michael's Steak, a top round steak with a wine sauce, fresh garlic, pepper, French fries and an egg. Cooked medium, the steak was good, enhanced by the egg yolk and a side of hot sauce. The Fries were crisp and fluffy inside, a nice addition to the plate.

Maybe my favorite dish of the evening was another of the Specials, the Roasted Rabbit ($14), which was tender and moist, flavorful and with a crisp coating. The sauce enhanced the rabbit and I could have consumed the entire dish on my own. I love rabbit and this certainly was one of the best rabbit dishes I've had in some time.

The 2013 Adega Borba Reserva is a favorite wine of mine, one I've tasted on multiple times. A blend of Aragonez, Trincadeira, Castelão and Alicante Bouschet, the wine spends about 12 months in French oak, and then another 6 months in the bottle. As I've said before, "this is a delicious, complex wine and an excellent value. Though it is a powerful wine in some respects, that power is restrained within a velvet glove, presenting a silky smooth taste. There are lush black fruit flavors, plenty of intriguing spice notes, and some exotic herbal accents. This is another wine which would benefit from pairing with meat dishes. It is an impressive wine and one I highly recommend."

Our final savory dish was the Lombinhos Na Brasas ($11.95), a Grilled Pork Tenderloin with a mushroom sauce. Delicious and tender pork, with an earthy sauce.

The 2012 Montes Claros Garrafeira is a blend of Trincadeira, Aragonêz, and Tinta Caiada, and spent a year in the barrel and then 30 months in the bottle. It is a deep and bold red wine, with rich black fruit flavors and a prominent streak of chocolate. The tannins are restrained, presenting a silky mouthfeel as well as a lengthy, satisfying finish.

The final wine was the 2013 Vallegre Vinhas Velhas Reserva Especial, a blend of Tinta Amarela, Touriga Nacional, Touriga Franca, Sousão and Tinta Francisca, from 60+ year old vines. It had been decanted that evening and presented as deep and dark, complex and smooth, spicy and tannic. Concentrated flavors of Rich ripe plum and flavors, with hints of chocolate and leather. So much going on in this wine, it is sure to impress. Highly recommended.

For dessert, we ended with Grilled Pineapple, which was soaked in Port, Passion fruit liqueur, and anise. It was so juicy, with an interesting blend of tropical fruit flavors and a hint of anise. Even those at the table who hadn't wanted any dessert were compelled to have some of the pineapple. A fine way to end the evening.

Terra Nostra impressed, with plenty of superb dishes, and presents an excellent value as well. The wines paired very well with the various foods, reinforcing my passion for Portuguese wines. I owe big thanks to Luis and friends for such a fun and tasty evening, one I hope to repeat again in the future. If you are ever in the Fall River area, I strongly recommend you check out Terra Nostra. And I also strongly recommend you drink more Portuguese wines, and look for those from LGL Imports.

Summer White Wines? Think Alsace and Dopff & Irion

"As I've said repeatedly before, Alsatian wines are generally not on the radar of the average consumer but they should be. They can often provide excellent value and taste. They are enjoyable while young but can also age well. They can provide a sense of history, as well as showcase state of the art wine making. At their most basic though, they are delicious."

Wine exports from Alsace to the U.S. have increased by about 24% since 2011. The U.S. is currently the 3rd largest import market by value though there is still plenty of room for growth for Alsatian wines. As summer approaches, now is a great time to familiarize yourself with some of the young, fresh white wines from Alsace, perfect summer sippers. Let me present a couple examples, value white wines that deliver on taste.

The Dopff & Irion winery has its ancestral roots hundreds of years in the past, back to 1574, and the Dopff family were also the first, at the beginning of the 20th century, to create sparkling wines in the Alsace region. In 1945, René Dopff took over the reigns of the winery, breaking away from some of the old winemaking techniques and giving precedence to terroir over grape variety. In this direction, he split the vineyard at Château de Riquewihr into four estates, naming them Les Murailles, Les Sorcières, Les Maquisards, and Les Amandiers. Each estate was dedicated to a specific grape variety. The total estate ranges across about 27 hectares, a large estate compared to the myriad of tiny vineyards in Alsace, often less than one hectare.

I previously enjoyed the Dopff et Irion NV Crémant D'Alsace Brut Rosé, which made my Top Ten Wines Over $15 (and Under $50) of 2014. Made from 100% Pinot Noir,  I likened it to a dish of strawberries and cream. Though dry and crisp, there was a rich creaminess to the wine, with plenty of delicious red fruit flavors, including plenty of strawberry. Complex and with a lingering finish, I found this to be a compelling wine, as well as an excellent value for the price.

I've now tasted two other Dopff et Irion white wines, and they too are compelling and delicious, excellent value wines.

The 2015 Cuvée René Dopff Pinot Blanc ($12.99) is produced from 100% Pinot Blanc, sourced from 300 selected vine-growers. The wine sits on the lees for about 4 months, is then filtered, and sits in stainless steel for several months before bottling. With a light golden color, it has a delightful fruity aroma, and on the palate, there are bright notes of peach, citrus and lemon. It has a rich mouthfeel, with a nice crisp acidity, and a clean finish. It is an easy drinking, but not single-note, wine and a very good value at this price. This would be delicious on its own while sitting outside though it would also pair well with seafood, light chicken dishes, and cheese.

The 2015 Cuvée René Dopff Crustacés ($12.99) is a blend of 80% Sylvaner and 20% Pinot Blanc, sourced from 300 selected vine-growers. The wine sits on the lees for about 4 weeks and sits in stainless steel for about six months before bottling. This wine had a slightly brighter golden color than the Pinot Blanc but had an equally delightful fruity aroma. On the palate, it is crisper and leaner, with delicious apple and citrus notes, a backbone of minerality, and a pleasing finish. Like the Pinot Blanc, this wine is an easy drinking, but not single-note, wine and a very good value at this price. As the label notes, this is an excellent wine for crustaceans and shellfish. I would love to pair this with a plate of oysters, shrimp cocktail and a chilled lobster tail.

When you seek out summer white wines, think Alsace. And the wines of René Dopff are a great Alsatian choice.

Rant: The Hot Dog & Ketchup Myth

In the movie Sudden Impact, Inspector Harry "Dirty Harry" Callahan stated, "Nobody, I mean nobody puts ketchup on a hot dog." When Anthony Bourdain asked President Barack Obama whether you should put ketchup on a hot dog, he replied, “It’s not acceptable past the age of 8." The National Hot Dog & Sausage Council also has declared that, "Don't...Use ketchup on your hot dog after the age of 18." In Chicago, they are especially virulent against the use of ketchup on hot dogs.

Start a conversation on social media about ketchup and hot dogs and you'll hear many adamant, and even vehement, admonitions that you should never put ketchup on a hot dog. It can be a divisive topic, one filled with emotion, and will likely come to the forefront once again as the summer season nears, and backyard grilling begins. Last week, I was involved in a Facebook thread which raised the issue of hot dogs and ketchup, and it spurred on today's Rant.

Contrary to the haters, I like ketchup on my hot dogs and I'm here to defend my stance and shatter the myth. When it comes down to it, the primary reason for the opposition to the use of ketchup on a hot dog falls apart when the facts are properly considered.

Why so much hate for ketchup on hot dogs? At its heart, the most commonly stated reason is that ketchup is too sweet. However, that reason fails to be convincing with further analysis. First, there are numerous different types of ketchup on the market, with varying degrees of sweetness, including some which are far more savory. Thus, you can't generalize about ketchup because of its diversity. Second, many people approve of chili on hot dogs, yet they don't seem to realize that ketchup is an  ingredient in a number of chili recipes. You might then have ketchup on your hotdog and not even realize it. However, chili is considered an acceptable hot dog topping, despite potentially containing ketchup.

However, for the most compelling argument, we must look at the famous Chicago-style hot dog, especially that the city is so strongly anti-ketchup. Their hot dog is topped by a mound of ingredients, including yellow mustard, chopped white onions, green sweet pickle relish, a dill pickle spear, tomatoes, pickled sport peppers, and celery salt. With all those ingredients, can you really appreciate the hot dog itself? The numerous condiments seem to be the star of such a hot dog.

In addition, and most importantly, this Chicago-style hot dog generally contains more sugar than a hot dog covered with just ketchup! It seems rather disingenuous for Chicagoans, and others, to complain that ketchup is too sweet yet their own famous toppings present even more sugar.

Let's consider the sugar levels of a few toppings. In general, ketchup contains about 3.5-4.0 grams of sugar while sweet relish has about 4.0-4.5 grams of sugar. So why is sweet relish acceptable, despite its high level of sweetness, while ketchup is disdained? It makes no logical sense and destroys the argument that ketchup is too sweet for a hot dog. In addition, the average tomato contains 3.0-3.5 grams of sugar, making it the second sweet ingredient on the Chicago dog. Plus, Vienna sport peppers have about 2 grams of sugar and dill pickles have about 1 gram of sugar.  meaning there are three sweet ingredients. That means a Chicago dog could possess three times the amount of sugar found in ketchup alone.

The opposition to ketchup as being too sweet on a hot dog clearly falls when you look at it rationally. The famous and well-accepted Chicago-style hot dog is much sweeter than a hotdog merely slathered with ketchup. Since the sweetness argument has been put to rest, what other complaint can you have about the use of ketchup?

In the end, we also have to remember that this is just a simple hot dog. It isn't haute cuisine. It commonly includes meat trimmings and fat, spices and preservatives. So what's the big deal about what some people choose to put on it? Why be a snob about putting ketchup on such a plebian food? Get off your high horse about what you think is an acceptable condiment for a hot dog. Ketchup isn't the villain so many claim it to be.

Tullamore DEW Irish Whiskey: The Power of 3

Would you be willing to place the fate of your whiskey distillery on the result of a horse race? Most distillery owners would be unlikely to take such a great risk but it has allegedly happened before, when an Irish whiskey distillery was offered as a bet upon the Irish Oaks horse race.

It all began in the town of Tullamore, located in County Offaly, which is situated roughly in the middle of Ireland. Tullamore is known as the site of the first air disaster, reaching back to Tuesday, May 10, 1785, when a hot air balloon crashed, setting off a great fire that destroyed approximately 130 buildings, including a military barracks and a tobacco factory. After that disaster, Tullamore created a new coat of arms, depicting a phoenix rising from the ashes, reflective of their reconstruction after that massive fire.

We then jump forward, to 1829, and the founding of the Tullamore Dew Distillery. Eventually, this distillery would be placed on the line, a bet on a horse race. Would it be lost because it's favored horse couldn't get it done?

Recently, Redstone Liquors, in Stoneham, hosted a Tullamore DEW Irish whiskey tasting that was led by Kate Shaughnessy (pictured above), the Boston Brand Ambassador for Tullamore DEW. Kate, a native of Ireland with a delightful lilt to her voice, has been working for Tullamore since last October. She led us through a tasting of five whiskies, also relating the fascinating history of the distillery. She was personable and informative, and everyone present seemed to enjoy the tasting event.

The Tullamore DEW distillery was originally founded in 1829 by Michael Molloy, eventually being passed down to his nephew, Bernard Daly and then, in 1887, to Daly's son, Captain Bernard Daly. In 1862, when Bernard Daly was in charge of the distillery, he took on Daniel E. Williams, who was only 15 years old, and put him to work on the malt floor. Over time, Daniel worked his way up in the distillery, taking on greater and greater responsibilities.

Captain Bernard Daly had a strong connection to horses, being an international polo player, a county Master of Hounds, and owned a number of racehorses. It is said that during one of the races at the Irish Oaks, the Captain and Daniel bet everything, including the distillery, on a horse from Tullamore. Fortunately, the horse won so the distillery didn't change hands though I'm sure it was quite a tense race.

In time, due to Daniel's hard work and dedication to the distillery, he became the owner of the distillery! That is certainly a great example of working yourself up from the bottom. Daniel was an innovator, introducing new technology, from electricity to the telephone. Their famous Tullamore DEW whiskey is also named after him, DEW being his initials.

Today, the Tullamore DEW is owned by the William Grant & Sons company, which also owns a number of Scotch brands as well as other spirits. They are now the second largest distillery in Ireland, after Jameson Irish Whiskey. In September 2014, they opened a new distillery and will soon conduct everything on their own, from grain to bottle. Their first release from this new distillery, due in the near future, will be a 3 Year Old Blended Irish Whiskey.

Locally, Tullamore DEW is the official Irish whiskey of the Boston Red Sox and now appears at Tully Tavern, a new bar at Fenway Park. They cannot sell their Whiskey on its own, but has to offer it in cocktails. They offer the Monster Mule, their Irish take on the Moscow Mule, which is made with 1 part Tullamore DEW, 4 parts Ginger Beer, and lime juice.

The Tullamore DEW Original ($20-$25) is the only triple blend of whiskey in Ireland, blending together grain, malt and pot still whiskies. The malt is also the most dominant in this blend, providing more fruit flavors to the whiskey. In addition, after a triple distillation. it is matured, for about 4-7 years, in three different types of barrels, including Bourbon, Oloroso Sherry and old Whiskey barrels. As you can see, the number 3 is very important to Tullamore. I found this to be a light and elegant whiskey, with bright flavors of apple and citrus, spice, vanilla, and salted almonds. At this price point, it is an excellent value.

The Tullamore DEW 12 Year Old Special Reserve ($45-$50) is also a triple blend, though with a higher percentage of pot still whiskey, giving it a spicier aspect. It is also triple distilled and aged in three different barrels, though most of the pot still was matured in Oloroso Sherry barrels so it has a stronger Sherry notes too. It is definitely a spicier whiskey, with notes of salted nuts, caramel, raisins and a hint of chocolate. There is more complexity to the blend and the finish is long, with a slight hint of a burn.

The Tullamore DEW 15 Year Old Trilogy ($80-$85) is another triple blend, with balanced proportions, that is triple distilled and spends time in three different barrels except that it also is finished, for about three months, in Rum barrels from Trinidad. Smooth and elegant, the complex melange of flavors included some tropical fruit flavors, pleasant spice notes, hints of chocolate, and a delightful creamy mouthfeel. The finish was long and satisfying, with a rich and pleasing aspect. Highly recommended!

The Tullamore DEW 14 Year Old Single Malt ($65-$70) is matured in the usual three types of barrels, but then also spends a little time in Port and Madeira casks. On the nose, there are pleasant notes of apple and tropical fruit, and the palate also presents this fruit flavors, accompanied by a complex mix of vanilla, spice and caramel, with an elegant creaminess that caresses your palate. The finish lingers for quite a time and I can easily see myself sipping this all evening. Highly recommended!

The Tullamore DEW 18 Year Old Single Malt (about $120) is going to be very difficult to find in Massachusetts as only 1 case was allotted for the state. Thus, the price could be much higher than provided. It is essentially the same as the 14 Year Old, except for the additional time in the barrel. In comparison to the 14 Year Old, it is as complex, with similar flavor notes, except it is more subtle and elegant. In addition, there are stronger notes of spice and raisiny elements. This is best, slowly sipped, savoring its more subtle complexities.

Tullamore DEW produces a delicious and interesting portfolio of whiskies, from their value-priced Original to the more complex Single Malts. One of their newest projects, which should be available around October, is the Tullamore DEW Cider Cask Finish, which is finished in Irish cider barrels. This could be the first, and maybe only, whiskey finished in cider barrels.

What are your thoughts on Tullamore DEW Irish Whiskey?