Skip to main content

A New Era of Irish Whiskey with Teeling

The first time I heard of Teeling it was totally unfamiliar to me. Shame on me for not knowing a great Irish whiskey. Then I started asking around and few others had heard of them either. Digging deeper I learned that they only launched two years ago. Yet they have a big, beautiful bustling distillery in Dublin and upon tasting all three of their signature blends I could see the reason for all of the awards already listed on their site. To learn more, I took a trip to Dublin to get more information about the brand, the whiskey and its’ culture. This isn’t your typical “ye ole man with a pipe” whiskey, my friends. Teeling is ‘fixie bikes, farm to fork and loads of fun and friends’ whiskey. Which is right where we roll.
Teeling-2

A Bit of History

Dublin was the capital of the Irish whiskey world in the 19th century. At one point there were 37 different distilleries in Dublin and many were snuggled into The Liberties area of Dublin where Teeling’s distillery is now located.

Three events destroyed the Irish whiskey world:

  1. Prohibition – self explanatory as this silly era in United States history decimated numerous spirit brands around the world.
  1. The Irish Uprising- When Ireland demanded independence from England, the English halted all imports from Ireland and Irish whiskey stopped being served in England and all of its colonies.
  1. The Column still – This new invention in 1830 made whiskey distilling faster and easier yet the Irish thought it was a one trick pony and kept to their pot still process. Meanwhile, the Scottish and others took to the column with gusto and increased their distilling greatly.

By the late 20th century the number of Dublin distilleries had shrunk and the last closed in 1976. Where are all of those Jamesons, Bushmills and Powers made? Not in Dublin. Jameson and Powers are in Cork and Bushmills is in Northern Ireland (which is part of the U.K.). Therefore folks, Teeling opening up in Dublin is a Really. Big. Deal. They are the first new distillery in Dublin for 125 years. Put that in your glass and shoot it.

Who are the Teelings?

The Teeling family has been in the whiskey business on and off for over 230 years. In 1782 Walter Teeling had a distillery on Marrowbone Lane in The Liberties of Dublin. At this time there were over 37 different distilleries in Dublin alone in particular centralized in the industrial engine room of the city: The Liberties; the Coombe, Newmarket and Smithfield. Fast forward to 1987 when the boys’ father, John Teeling bought Cooley Distillery. His sons Jack and Stephen leaped into the family business and Jack became managing director of Cooley until it was purchased by Jim Beam in 2012. During Jack’s tenure at Cooley it won over 100 international awards for its whiskey including IWSC World Distiller of the Year and European Distiller of the Year five times.

Brothers
Image used with permission by copyright holder

The Teeling Whiskey Company was founded by Jack in 2012 to bring back an independent voice to the Irish whiskey category. The Teeling Whiskey Company has quickly become Ireland’s leading independent Irish whiskey maker. It drives category choice and innovation through a selection of unique handcrafted small batch Irish whiskeys, which have been honored with over 40 International Awards in a short period of time including two top honors at the 2014 WWA.

Jack’s brother Stephen is at the helm of the Sales & Marketing of the company. He also cut his teeth at Cooley before joining his brother to launch their own brand. But enough with the facts. Spending time with these boys was a total laugh. They are in their late 30s, well travelled and expert hosts. No pretention here, just great guys behind a phenomenal brand. Believe us when we say it is refreshing to meet them. We have spent many an evening with whiskey aficionados who prefer gold chains with very big watches and very few manners. Besides the brothers, the entire company is stocked with quality folks including Kevin Hurley their brand ambassador and their Master Distiller, Alex Chasko who actually hails from Portland, Oregon and got his start in the craft brew world.

What makes them different you ask? We will be posting a whiskey a day for the next three days for you to get a better understanding of the brand and their tastes. For now, welcome to the inner circle. You know now about the whiskey that is changing the tides of the spirit world and winning over fans from Dublin to Detroit.

If you are looking for an Irish whiskey to enjoy for Saint Patrick’s Day, look no further.

Editors' Recommendations

Cator Sparks
Former Digital Trends Contributor
Cator Sparks was the Editor-in-Chief of The Manual from its launch in 2012 until 2018. Previously, Cator was covering…
Hudson Whiskey Relaunches with New Look, New Whiskey
hudson whiskey relaunch 1

Hudson Whiskey was one of the brands at the forefront of the American craft whiskey movement. The distillery behind it, Tuthilltown Spirits, was the first distillery in New York State to operate since Prohibition when it launched back in 2003. The distillery has gone through some changes since those early days, the biggest being the 2010 acquisition  of the Hudson Whiskey brand by beverage conglomerate William Grant & Sons (owner of well known brands like Glenfiddich, The Balvenie, and Sailor Jerry), followed by the overall acquisition of the distillery in 2017. Things have been relatively quiet from Tuthilltown since then, but the distillery revealed some big news in recent days. The label design and the liquid found within the bottle has undergone a significant relaunch, focusing on its role as a true representative of the New York craft whiskey scene, along with a price shift that should please consumers.

The new names of the whiskeys are all nods to iconic New York  cultural institutions including films and food. Baby Bourbon is now called Bright Lights, Big Bourbon. The mash bill is 95% corn and 5% malted barley, unique for bourbon in that no flavoring grain like rye or wheat is used. The whiskey is aged for longer than it used to be, or a minimum of three years according to the brand. Manhattan Rye is now called Do The Rye Thing, which should please Spike Lee fans. As a complement to the bourbon, the mash bill is 95% rye and 5% malted barley, similar to the ubiquitous MGP formula. This whiskey is also now aged for a minimum of three years and is certified as an Empire Rye, meaning it meets certain requirements like 75% of the mash must be New York-state grown rye. Also, Maple Cask Rye is now called Short Stack, and the distillery has unveiled a brand-new whiskey called Back Room Deal. This rye is finished in barrels that originated at Tuthilltown, were then sent to Scotland to age peated scotch, and then returned to the distillery to infuse the whiskey with a bit of smoke.

Read more
Little Book Chapter 4: Lessons Honored is a Conceptual Whiskey
Little Book Chapter 4

Freddie Noe is the son of Fred Noe who's the son of Booker Noe. If you are not familiar with these names, these men are essentially bourbon royalty, with a lineage that has been part of Jim Beam and its many brand offshoots for eight generations. Booker was sort of a bourbon luminary, a larger-than-life presence who was responsible for creating the Small Batch Collection -- Basil Hayden's, Knob Creek, Baker's, and the eponymous Booker's. Fred took over as master distiller in 2007, and has been a ubiquitous presence on the road promoting Beam products and holding court at the distillery. And now his son Freddie has taken an integral role at the distillery, most prominently with his Little Book series of blended straight whiskeys. The latest release, Chapter 4: "Lessons Honored," is an homage to his dad and the things he's taught him over the years, and it's really an excellent example of a conceptual whiskey that delivers in flavor as much as it does in ideas.

Like all the past chapters, this fourth installment is a blended straight whiskey (no neutral grain spirits here, folks). The components in this edition are: a 4-year-old Kentucky straight brown rice bourbon, an 8-year-old Kentucky straight "high rye" rye whiskey, and a 7-year-old Kentucky straight bourbon. I had a chance to taste through the components and the final product with Freddie a few weeks ago, and he had a lot to say about picking these particular whiskeys. The brown rice bourbon is the base of the blend, and on its own it really stands out from other Beam-distilled whiskeys. Freddie said that rice is a soft grain to work with, containing lots of starch, and it converts well. The resulting whiskey drinks beyond its four years, with dry spice and an underlying flavor that's almost like a sherry cask finish. The next largest component is the 7-year-old bourbon, which is actually a younger, cask strength version of Knob Creek. Freddie brought Knob Creek aged between seven and nine years to his dad for a blind tasting, and the elder Noe chose this one. There's a touch of astringency in this liquid, but it's still got those deep vanilla and caramel notes that make up Knob Creek. Finally, the last whiskey in the blend is a "higher rye" rye. At about 65% rye, that's definitely more of the grain in the mash bill than other Beam rye whiskeys. According to Freddie, this whiskey was made using the same mash bill as Booker's Rye, but he said it really hasn't been used for any Beam products before this Little Book release.

Read more
Angel’s Envy Releases Special New Mizunara Cask Whiskey
Mizunara Cask Whiskey

In celebration of the tenth anniversary of Angel's Envy's Founder's Day on August 19, the distillery released a new bourbon finished in Japanese Mizunara oak casks. This blend of four-year-old and nine-year-old whiskey spent an additional two years in these new charred oak casks, made from 200-year-old trees, during which it picked up a bouquet of floral notes including sandalwood, coffee, and a bit of smoke. "We chose this release for the tenth anniversary because my dad, having taken on several consulting roles in Japan during his career, always had a deep appreciation for the country and its distilling community," said cofounder and chief innovation officer Wes Henderson in a prepared statement. "This release, finished in Mizunara casks made from this rare, 200-year-old wood, felt fitting for such a special milestone for Angel’s Envy.”

This is a first for the distillery, and it really stands out in terms of flavor from its core range that is finished in port and rum barrels. "When we set out on this project, we knew where we wanted to end up, but we also knew we might not wind up there," said Henderson in a recent Zoom meeting. His son and production manager Kyle detailed the difficult and lengthy process of getting ahold of these barrels, which he said are extremely limited and tightly controlled by the Japanese government. It took about five years in total to procure them, and 18 months of that time was spent on a waiting list.

Read more