382: The Prison That Became a Distillery: Belfast's Most Unlikely Comeback Story with McConnell's Irish Whisky
About this episode
In this episode, Natalie MacLean interviews John Kelly about the revival of McConnell's Irish Whisky and the intricacies of whiskey production in Belfast.
Why do Irish distillers believe triple distillation creates a smoother, more refined whiskey? What makes a whiskey feel warm and smooth on the palate instead of fiery or harsh? Why does the Belfast origin of ginger ale make it such a natural pairing with McConnell's Irish Whisky? In this episode of the Unreserved Wine Talk podcast, I'm chatting with John Kelly, CEO of the Belfast Distillery Company, responsible for reviving one of Belfast's most famous brands, McConnell's Irish Whisky. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks . Highlights Why does Irish whiskey traditionally favour triple distillation while Scotch producers rely on double distillation? How do first-fill American bourbon barrels shape the citrus, vanilla, and floral character of McConnell's five-year-old whiskey? Why does the balance between grain and malted barley affect whether a whiskey feels warm and smooth or fiery on the palate? How does a higher malt content contribute to a longer, more persistent finish in blended Irish whiskey? What are the three classic styles of Irish whiskey? Why does McConnell's focus on blending grain and malt whiskey rather than pot still…
People in this episode
Host: Natalie MacLean
Guest: John Kelly
Topics covered
- Irish whiskey
- distillation process
- whiskey pairing
- Belfast history
- whiskey production
- McConnell's Irish Whisky
Keywords
- triple distillation
- whiskey smoothness
- bourbon barrels
- grain and malt
- whiskey styles
- cocktail versatility
Mentioned in this episode
Organizations: Belfast Distillery Company
Products: McConnell's Irish Whisky, ginger ale, Oloroso sherry casks, American bourbon barrels, Irish whiskey, Scotch
Places: Belfast
More episodes of Unreserved Wine Talk
- 387: The Cheese Cure: How Comté and Camembert Fed My Soul With Michael Finnerty
- 386: How Did a World Memory Champion, a Theatre Director, a Voice Coach, a TV Actor, and a Professional Magician Help Gerard Basset Win the World's Best Sommelier Competition?
- 385: How Did Discovering Wine Lead Gérard Basset to Become the World's Best Sommelier?
- 384: Is It the Wine or Is It You? Alan Ramey on What Really Makes Wine Taste Good
- 383: The Debates, Controversies and Mysteries That Have Shaped the World of Wine Like Organics With Alan Ramey, Author of Pressing Matters
- 381: From Hard Time to Happy Hour: The Remarkable Resurrection of McConnell's Irish Whisky
Explore listener stats, chart rankings, contacts and more on the Unreserved Wine Talk podcast page.