The aroma opens uncomplicated with some vanilla and toffee. After the whisky has rested a bit in the glass, the aroma becomes somewhat more robust. I detect some pepper and the rice wine also comes to the fore. With a bit of water, there's more balance. I find it starting to smell somewhat like gingerbread cake: spicy with a pleasant sweetness. This whisky has a fairly dry mouthfeel. Despite the peppery and spicy flavour (clove, coriander), it forms a rounded, reasonably approachable whole. I taste something sweet, more like crème brûlée than 'real' vanilla. When slightly diluted, it also seems to become somewhat saltier in flavour. It's an approachable Irish with relatively plenty of bite thanks to the finish. I do have the feeling that the sake finish overpowers the flavour of the wakame seaweed. All in all, a solid whisky with sufficient complexity.
50.1%
Currach ventures into uncharted territory with this Wakame Seaweed expression: an Irish single malt finished in casks charred from Atlantic Wakame seaweed harvested from Ireland's cold, untamed waters. This is genuine innovation — the charring process imparts a signature character found nowhere else in whisky.
The whisky matures first in ex-bourbon casks before undertaking a dual finish in both seaweed-charred and sake casks. This layered approach yields a profile that is simultaneously maritime and floral. On the palate, pear and citrus emerge alongside soft rice wine notes and a whisper of salted caramel. The finish lingers with satisfying balance between maritime salinity and sake's delicate elegance.
- ABV
- 50.1%
- Type
- Single Malt
- Bottle size
- 70cl
- Distillery
- Origin Spirits
- Price indication
- Casks
- Bourbon Barrel, Finish: Virgin Oak, Finish: Japanese Mizunara
- Country
- Ireland
Flavour Profile
Nose
CitrusGingerPear
Palate
CitrusVanillaToffeeSeaweedPear
Finish
ToffeeMaltyBrinySeaweed
Reviews (1)
JJ
3.251 week ago