Now, I cannot vouch for the truthfulness of this story. But then, it IS a story about the origins of an Irish Whiskey, which I heard from a waiter in the Irish Heather, so all bets are off.
The story is this:
There were, once upon a time, three MBA students in Dublin. As part of their MBA they were called upon to do a business plan, and they, noting the number of closed and shuttered distilleries in Eire, did a plan for a business which purchased existing facilities and opened a new distillery. In Scotland there would be considerably less scope for this, as everything that CAN be converted to a still in Scotland HAS been, to satisfy the overseas market.
Not so in Ireland, where perfectly good distilleries go languishing, and believe you me I have this in mind for a retirement plan.
So they did the grand tour of closed distilleries, and many and varied are the facilities they saw. Among them was one rather more discounted than the others. Why, they asked. O, came the reply. O, it’s just that we shuttered twenty years ago and we have a lot of stock in the basement that’s been sitting there this whole time and it’d cost a fair bit to haul it to the dump.
Our MBAs sensed an opportunity. They bought the distillery, and in the dozen years it took to produce sale-able whiskey they made their crust of bread, costs, and more, by selling the 20 year old stores in the basement.
So, that’s the backstory. Could you even invent a better one?
As for what the whiskey is like to drink, I can’t do better than to link to this review on WhiskeyWithRyan. It is layered, smooth, complex, and yet relatively light-bodied. Caramel and floral, particularly clover, are the dominant notes, and it would probably mix amazingly with mead, although my favorite way to take it is with a very small bit of ice. I’d say it’s a light to medium bodied, smooth and complex spirit with a sweetness to it and an aftertaste of florals including clover.