|Padraic O'Griallais having a 'taste' of Poitin. Padraic is a |
6th generation distiller. The Distillery is named
after his great, great, great grandfather, who started
distilling in Ireland's west--Connemara--in 1848.
|The old family still.|
The recipe is the original from the family and all ingredients are local, including 'bogbean', which adds a certain something. This Poitin is smooth with deep rich flavors, similar to Italian Grappa; almost smoky, it lingers beautifully on your palate. I love it and this is the best Poitin I have tasted. Although, the others I have tasted have been produced in those back fields so may not have the distinction of Micil. Not to insinuate that local family distillers of Poitin for home consumption would make any lesser of a product, as I'm sure they have also been distilling for generations. Micil also makes a very fine, award-winning gin, also their own recipe, with complex flavors of hand-picked Connemara botanicals including heather, bog myrtle and bogbean.
|And here is the still used today.|
|I got this dried blood online.|
|I got the fresh blood from a local butcher (not in Spiddal), |
but have been sworn to secrecy as it is illegal to sell blood
in Ireland. The butcher did not charge me, so
I don't believe we broke any laws, but my lips are sealed!