One Irishman walks into a bar Israel today

Over the years, the status of Scotch whiskey, and especially single malt, has been established as the right drink with its coveted appeal, while its Irish brother is left behind while receiving the simple and boring whiskey tag.

True, there have been years he has honestly earned this status, in part because he goes through three refining procedures (instead of two in Scotland), which make it smoother and more refined and less searing in a sip, but along the way also "shave" off much of the flavors.

Now, it's clear that something is finally changing in the Irish whiskey industry, and we're here to herald a real revolution taking place these days in the worldview of Irish whiskey makers.

Until recently, every reputable whiskey distillery tried to "sell" us that the unique flavors of its drink came from the special water used to produce it - a river with a constant flow, a hidden spring of pure water or a river with healing properties.

This may have been true once upon a time, but in an age where with the help of advanced osmosis systems the composition of minerals in water and their taste can be engineered, this factor no longer really matters.

Then there was talk of the maturity of the whiskey in the barrel (and there is indeed a kernel of truth in that), but today we know that the variable that probably affects the end result the most is the source of the barrel and its previous uses.

Thus we have witnessed in recent years the prominence of the "Double Cask", "Sherry Cask", "Finish" and so on on the labels, at the expense of the number of years of aging of the whiskey, a figure that has disappeared from most.

That way, by the way, you also roll the cycle much faster.

So a bit late, the barrel and finish trend is now coming to Irish whiskey makers, and they offer a range of innovative drinks that make the smooth and pleasant whiskey much more complex and interesting, which can even give a not bad fight to the brothers from Scotland.

Do not believe?

Feel free to try.

Here are our recommendations:

Bushmills, Caribbean Rum Barrels - Helen of Holland, the master blender of the old and well-known Irish distillery, serves for the first time a series of aged beverages in unique barrels.

The Caribbean is a blend of single malt whiskey (30%), which has ended its aging in barrels that previously contained at least seven years of Caribbean rum, along with the unique "Grain Whiskey" for the Bushmills Distillery.

The color of the drink is golden, the nose is fresh, with aromas of apple and honey, a little coconut and vanilla.

The taste of the whiskey is sweet, but it combines a pleasant florality.

A medium and pleasant body that soars the regular Bushmills to new heights (NIS 119).

Jameson, IPA Barrel Edition - There seems to be no one who did not try in their youth to empty a Jameson Chaser at some bar or party, probably because of the affordable price and not necessarily because it offers some unique flavor. But the new distillate is completely different - it is made from barley and wheat, aged for about four and a half years in bourbon barrels, and then for a finish of up to six months in barrels in which a bitter IPA kraft beer previously rested, from which it absorbed the beer's unique flavors and aromas. It remains light and pleasant, but the aromatic aromas and flavors added to it take it to the citrus freshness districts. A great twist in the plot (NIS 120).

The Irishman, Single malt - A great classic Irish malt, produced at the Walsh Family Distillery in small batches (each round is limited to 6,000 bottles). It undergoes triple distillation and moderate aging in Oloroso sherry barrels and American bourbon barrels. Its color is light golden, but its aroma is pleasant and floral, its flavors are rich (coffee, caramel and figs) and caress the palate, and the feeling is like a luxurious velvet. Each bottle carries a batch number as a sign of quality (NIS 199).

Kinahan's Kasc Project B.001 - and here's something really groundbreaking. Whiskey that is created as an experimental project in an innovative process, with the understanding that the use of wood is the key factor in shaping the whiskey flavors. The whiskey is aged in a "hybrid" wooden barrel, ie one that consists of wooden sources from various sources: out of 27 wooden beams from which it is built - six are made of French oak, six American oak, five chestnut wood, six Hungarian oak and four Portuguese oak. Each type of wood brings the whiskey its unique flavors, and the combination between them creates a great synergy. The nose has aromas of caramel toffee, nougat and spices. In a sip it exhibits round and smooth oiliness, toasted oak flavors, vanilla and raisins, and the long finish continues the complexity with touches of orange peel, cloves and honey. Impressive (NIS 189, available at Bana Beverages).

Drumshenbo Single Pot Steel - Made from three types of grains (sprouted barley, non-sprouted barley and oats - which is why it can not be called single malt), and aged for about five years in two types of American bourbon barrels and Oloroso cherries.

The combination of the grains gave the whiskey a wonderful balance between a relatively high alcoholic strength (43%) and a great creaminess and delicacy.

It is pleasant and soft, with a full body and a fine ceramic finish.

Toasted nose, vanilla, honey, toffee and dried fruit, almond flavors, a little coconut and spices are felt in the sip.

Refinement and sophistication is the name of the game (NIS 240).

Small Batch Tilling, Sutran Barrels - a limited edition of only 7,800 bottles, from the young Dublin Tilling distillery (established in 2015).

After maturing for five years in bourbon barrels, it was transferred to a one-and-a-half-year-old finish in barrels that had previously contained the famous French dessert wine Sotren.

From them he sucked apricot, Chinese orange, maple and velvety marmalade flavors, which fill the oral cavity with their delightful complexity.

Wonderful (46% alcohol. NIS 249)!