Mc Connell's Irish Whisky

$80.00
Sale price

Regular price $80.00

In 1776, John and James McConnell opened their Belfast distillery where they crafted the first recorded Irish Whisky brand. McConnell's Irish Whisky was a popular export worldwide, including America, where it became popular from New York to California. However, due to Prohibition and Wars around the world, the impact was too much and the distillery was closed in the 1930s.

Today, the legendary McConnell's Irish Whisky is now restored to bar rooms and saloons from Belfast to Boston! Aged 5 years, our fine blend of Irish Malt and Irish Grain Whisky is gently rested in Select Bourbon Casks bringing out beautiful overtones of vanilla sweetness with the quality of Irish in the background. This perfect blend between malted barely & grain has been carefully tried and tested resulting in a new finish to the iconic brand.

 The Producer 

It all started in 1776, when the McConnell family of Belfast began selling their whisky to the public. It quickly became one of the most sought-after spirits in Ireland, and to keep up with demand, the McConnells built a distillery: a sprawling, buzzing compound on the banks of the River Lagan. The next 154 years would be spent dedicated to a single pursuit: producing the finest whisky in all of Ireland. Many whisky drinkers believed that they achieved their goal, making McConnell’s the most famous Irish whisky of the time.

But what about that “e “? Back in the 1900’s, adding the “e” was a way for Irelands distillers to differentiate themselves however McConnell’s, already an iconic brand with 125 years of production, decided to keep with tradition – no “e” in whisky, Slainte!

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

In 1776, John and James McConnell opened their Belfast distillery where they crafted the first recorded Irish Whisky brand. McConnell's Irish Whisky was a popular export worldwide, including America, where it became popular from New York to California. However, due to Prohibition and Wars around the world, the impact was too much and the distillery was closed in the 1930s.

Today, the legendary McConnell's Irish Whisky is now restored to bar rooms and saloons from Belfast to Boston! Aged 5 years, our fine blend of Irish Malt and Irish Grain Whisky is gently rested in Select Bourbon Casks bringing out beautiful overtones of vanilla sweetness with the quality of Irish in the background. This perfect blend between malted barely & grain has been carefully tried and tested resulting in a new finish to the iconic brand.

 The Producer 

It all started in 1776, when the McConnell family of Belfast began selling their whisky to the public. It quickly became one of the most sought-after spirits in Ireland, and to keep up with demand, the McConnells built a distillery: a sprawling, buzzing compound on the banks of the River Lagan. The next 154 years would be spent dedicated to a single pursuit: producing the finest whisky in all of Ireland. Many whisky drinkers believed that they achieved their goal, making McConnell’s the most famous Irish whisky of the time.

But what about that “e “? Back in the 1900’s, adding the “e” was a way for Irelands distillers to differentiate themselves however McConnell’s, already an iconic brand with 125 years of production, decided to keep with tradition – no “e” in whisky, Slainte!

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.