Coming from the protestant tradition, it was highly unusual that Douglas would develop an interest in the Irish language which was still a vibrant and working language in the West of Ireland. But when Douglas as a child met and socialised with the locally born French Park children, his skill at picking up the local Roscommon dialect of the Irish language was an early indication of his future academic success in Trinity College Dublin as a distinguished Gaelic scholar, academic, linguist and Irish language revivalist. Following the foundation of the Irish Free State in 1922 after the War of Independence, Douglas Hyde was one of the first university academics to be elected to the Irish Parliament’s Upper House or Senate in 1925. The ratification of the first Irish Constitution in 1937 called for the election of an Irish President and Senator Douglas Hyde who was seen as a person of both academic and cultural substance, was elected unopposed as an agreed candidate to represent a pluralist, non-sectarian modern Ireland. Hyde Whiskey in Skibereen is a new Irish whiskey venture and is not to be confused with any other whiskey companies in West Cork. In common with most new Irish Whiskey start ups, their initial release is based on a high quality offering that Hyde have worked their magic on from an established distillery. In this case, Hyde have sourced a ten year old single malt from the Cooley stable matured in first fill flame charred Kentucky Bourbon Casks and finished in vintage sherry casks for an extra mellow sweetness. This is a business model also used by many of the other new Irish whiskey companies including Teeling and Walsh Whiskey. As Irish whiskey takes 3 to 5 years and more to mature after distillation, the first whiskeys produced by these new kids on the block are often innovative and exciting customisations of quality whiskeys from Midleton, Cooley and Bushmills. Hyde reckon that it will be about 5 years before whiskey from their own stills will be ready for release.
Slightly dark amber hue in colour. The bouquet shows cinnamon and cloves, with succulent aromas of sweet caramel. Complex and spicy with soft American bourbon notes. The palate is spicey with robust single grain and a touch of black pepper, leading to a buttery flavor of vanilla and charred oak. Long and rewarding, ending with a silky combination of oak and barley.