Currach Atlantic Wakame Seaweed Finish

Currach takes its name from a traditional Irish boat woven from willow and animal hide—a vessel dating back to the Neolithic era. Origin Spirits, founded by Patrick Shelley, adopted the name as a symbol of exploration and craft. This triple-distilled single malt begins life in first-fill American oak, then undergoes an unconventional finish: transfer to fresh oak casks toasted with Atlantic Wakame seaweed—an edible kelp harvested sustainably during Irish winter months.

The Wakame toasting imparts a distinctive umami character, not a subtle maritime whisper but a deliberate infusion of botanical and briny complexity. The result feels paradoxical: simultaneously sweet and salty, light yet layered. This is whisky designed to provoke conversation, not to blend seamlessly into the background.

On the nose, rice and seaweed emerge first, almost sushi-like, alongside white wine fruitiness. The palate brings cracked pepper and oak spice, followed by briny-sweet maritime notes and butterscotch. The finish lingers with salt and sweetness, a persistent botanical echo.