Killowen Créatúr Buachaill Caol Dubh

An Buachaill Caol Dubh is a once-off poitín project to re-experience the taste of a 1960s traditional music session. Uncovered by ethnomusicologist Dr. Pádraig Mac Aodhgáin in the University College Cork Seán Ó Riada Archive, the recipe was written by Larry Dillon, a well loved figure in the 1960s traditional music scene known for his famous house sessions.Made from an out-of-the-cupboard ensemble of ingredients, the poitín itself may well reflect those houses too. Its distillation was undertaken as part of Fionnán O’Connor’s Créatúr book project, in which the liquid and the story feature, and we are excited to release a special still strength bottling exclusive to Créatúr’s crowdfunding community, whose generosity makes all this research possible.

Nose: Initially, there’s a lovely hint of burnt or even caramelised brown sugar. It’s earthy; there’s a mix of freshly sawn cedar, damp moss and musty bark. But there’s an equilibrium; it’s balanced; there’s the trademark Baoilleach sweetness of burnt marshmallows interlaced with a peppery aniseed note.

Palate: The first thing that hits is the peat, and what a hit it is, the intense smokiness from it, mixed with a handful of cinnamon, nutmeg, aniseed and pink peppercorns, literally take your pick. There’s a biscuit-like note that reminds me of ginger snap biscuits. The texture is beautiful too, so viscous and layered.

Finish: A peaty, smoky and spicy concoction that seems to go on for ages, so lengthy. Coffee beans and a black liquorice aftertaste.