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Master of Malt Blog

Tag: Welsh Whisky

More adventures at Penderyn Distillery!

We’ve already given you one fabulously filmed tour of Penderyn Distillery, but the fun doesn’t stop there. We’ve got even more exclusive video footage to be enjoyed right here… Remember…

We’ve already given you one fabulously filmed tour of Penderyn Distillery, but the fun doesn’t stop there. We’ve got even more exclusive video footage to be enjoyed right here…

Remember last week, when we got to see how Penderyn makes all of that lovely Welsh whisky? That was wonderful. But there’s still more to see. In this series of exclusive videos filmed at Penderyn, we talk more whisky, as well as learning all about its interesting history and we see what’s next for this pioneering distillery.

Penderyn may be a young brand in distillery terms and the first in Wales for over a century, but the Welsh whisky makers still have a fascinating history.

Distillery manager Laura Davis join us to discuss the Penderyn Gold Range, which includes its flagship Madeira-finished single malt whisky.

How does Penderyn celebrate historic Welsh events and champion significant Welsh citizens? With fabulous whisky, of course! Jon Tregenna, media manager, talks us through the Icons of Wales range here.

What’s next for Penderyn? New whisky distilleries and visitor centres. Peated expressions. World domination. It’s all in this wonderful video!

Penderyn Distillery

Be sure to visit and check out the distillery for yourself!

That’s all from us and Penderyn, folks! Don’t forget, you can visit the Welsh whisky distillery all year round.

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Join us on our Penderyn adventure!

Recently we ventured west, to the land of dragons, daffodils and unpronounceable towns because we wanted to a look inside Penderyn Distillery. Enjoy the footage! Welcome to Penderyn Distillery! Earlier…

Recently we ventured west, to the land of dragons, daffodils and unpronounceable towns because we wanted to a look inside Penderyn Distillery. Enjoy the footage!

Welcome to Penderyn Distillery! Earlier this year we visited the first commercial whisky distillery in Wales for a century to find out how it makes its delightful whisky, what the future holds and more. Located in the rather beautiful Brecon Beacons National Park, Penderyn has been distilling since September 2000, helping to put the Welsh whisky category back on the map. Over the course of the next five videos, we break down the story of how Penderyn whisky is made, from milling to maturation, with the help of our wonderful host Mike Wheeler, Penderyn brand ambassador. Enjoy!

Our first stop brings us to milling. Wheeler features to talk us through how the distillery processes the 28 tonnes of malted barley that is brought to the distillery every seven to ten days!

It’s tun time! Penderyn has only mashed its own barley on-site since 2013, so it’s quite proud of its mash tun, as well as its shiny stainless steel washbacks.

Onto the stillhouse! Penderyn’s unique Faraday stills are a notable highlight, as Wheeler breaks down the Welsh brand’s distillation process.

There is a lot of delicious whisky maturing in Penderyn’s warehouse right now in a wide variety of casks. Wheeler and blender Aista Jukneviciute talk us through the impressive stock here.

High-quality water is essential to make high-quality whisky according to Wheeler in this video, who talks about the distillery’s ideal location in waterfall country…


The distillery leads the burgeoning Welsh whisky category

So, there you have it. Be sure to join us again for more Penderyn-based fun next week…

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Celebrate St. David’s Day with wonderful Welsh tipples

St. David’s Day is a day of celebration of both St David’s life and of the Welsh culture, so why not enjoy the festivities this year with a wonderfully Welsh…

St. David’s Day is a day of celebration of both St David’s life and of the Welsh culture, so why not enjoy the festivities this year with a wonderfully Welsh tipple?

March 1st isn’t just the first day of spring, but a very special day in the Welsh calendar – St. David’s Day, of course! To some it might be the country of daffodils, unpronounceable towns and Sir Tom Jones, but to us here at MoM Towers, we see a land with a long and notable history of alcohol production and a modern industry that is currently booming. Whether it’s craft beer, climate-defying wines, sublime gins or the emerging array of fab Welsh whiskies, there really is something for everyone.

St. David’s Day is the perfect time of year to check out the results for yourself. Whether you’re a non-Welsh person looking for something new or a Welsh native that wants to champion and reconnect with their roots, you can toast the country’s national day with a local tipple. Cooking up a feast of leek dishes accompanied by lamb, mutton and Welsh cake isn’t the only way to mark the occasion. Take a leek look (sorry) at these delectable St. David’s Day drinks that we’ve selected to celebrate the patron saint of Wales.

Dydd Gŵyl Dewi Hapus*, everyone!

Cygnet Gin

The first tipple on our list hails from Swansea and was created by master distiller and Cygnet Distillery director Dai Wakely, in what he described as “the only live micro gin distillery in Wales”. The botanica list includes juniper, lemon peel, lime peel, pink grapefruit peel, orange peel, liquorice root, orris root, coriander seed, angelica root, cardamom seed, almond and chamomile.

What does it taste like?:

Floral at first, with chamomile playing a big part on the nose. Fresh citrus peel give it a vibrant palate, joined by a bite of juniper and coriander spice.

Saintly serve: The Red Dragon

A fantastically fun and fruity tribute to the Welsh emblem and pride of the Welsh flag, The Red Dragon is a punchy, patriotic serve that’s incredibly easy to make. To create, simply add 30ml of Cygnet Gin, 30ml of Grand Marnier, 25ml blood orange juice, 25ml lemon juice and 3ml grenadine in a chilled glass together with ice. Shake well and then strain the mix into a chilled glass. Garnishing with an orange peel and belt out a resounding edition of Hen Wlad Fy Nhadau should you be so inclined.

Barti Ddu Spiced

Inspired by famous Pembrokeshire Pirate, ‘Barti Ddu’, (or ‘Black Bart’ in English), The Pembrokeshire Beach Food Company crafted this spirit using a blend of Caribbean rums spiced with notes of vanilla, cloves and orange and one special, appropriately patriotic ingredient: Pembrokeshire laver seaweed, also known as Welshman’s caviar.

What does it taste like?:

Warm, rich baking spices, marmalade, toffee apples, red cola cubes, vanilla and a wave of coastal saltiness.

Saintly serve: Pistol Proof

Who doesn’t love the modern classic that is the Espresso Martini? This Barti Ddu take on the serve is designed to make you ‘Pistol Proof’, something Barti Ddu himself was known for. To create, put 30ml of Barti Ddu Spiced, 35ml of St. George Nola Coffee Liqueur, 25ml of Reyka Vodka, 25ml of sugar syrup and lastly 25ml of fresh espresso into a cocktail shaker with ice. Shake vigorously for 20 seconds before straining into chilled Martini glasses (20 minutes in the freezer should do it). Dust with nutmeg, then try to avoid any terrible pirate impressions as you serve.

Penderyn Portwood

Penderyn managed to forge itself quite a reputation for producing some mighty fine single Port cask releases, so it was only a matter of time before the Welsh distillery created a single malt bottling for its core range. The whisky, which was initially matured in ex-bourbon casks and then in Portwood casks, received recognition in Jim Murray’s Whisky Bible in 2018 with a Liquid Gold Award.

What does it taste like?:

Sweet, jammy and creamy with some toffee, rich fruit, plum wine, sweet goji berries and wood spice.

Saintly serve: Iechyd Da

A toast to good health, the Iechyd Da is a simple but effective way to make great use of this delicious Welsh whisky. To create, simply pour 50ml of Penderyn Portwood, a bar spoon of Welsh honey, 10ml blood orange juice, 2 dashes of Angostura Orange Bitters and ice into a tumblr. Stir vigorously and garnish with a twist of orange peel. Serve and try to pronounce ‘Iechyd Da’ correctly (yeah-ch-id dah).

Aber Falls Orange Marmalade Gin

Aber Falls is North Wales’ first whisky distillery in over 100 years and we’re big fans, as you can probably tell from this blog post. While whisky stocks mature the brand has released a slew of seriously tasty liqueurs and flavoured gins such as the Aber Falls Orange Marmalade Gin, which may well be as good on toast as it is in a Citrus Fizz…

What does it taste like?:

Fresh orange juice, with a punchy kick of dried juniper. A bit pithy at points.

Saintly serve: Citrus Fizz

We decided to go with the Citrus Fizz here and not toast for reasons we’re sure you’ll understand. This cocktail is as refreshing as it gets and it couldn’t be simpler to create. In a chilled glass add 25ml of Aber Falls Orange Marmalade Gin, 50ml of dry white wine (something like Isabel Marlborough Sauvignon Blanc 2017), 75ml of soda water and plenty of cubed ice. Stir well and then garnish with orange zest. Serve and figure out how to actually pair gin and toast together later.

Penderyn Legend

If you want to toast the patron saint of Wales with a great Welsh whisky, then one with the red dragon proudly adoringin the label seems a sensible choice. Penderyn Legend is another rather tasty Welsh single malt whisky from the brand, who matured this spirit in bourbon barrels and finished it in ex-Madeira casks. It’s received a slew of awards, including Gold at in the European Single Malt – Premium category at The World Whisky Masters (The Spirits Business) in 2018.

What does it taste like?:

Rich and well-balanced, with dried fruit, dark chocolate, green apples, cream fudge and vanilla.

Saintly serve: Dewi Sant

This recipe was actually created as part of a St David’s Day celebratory menu in Donovan Bar, London by bar manager Armand Wysocki. All you need to do to create your own interpretation is add 50ml of Penderyn Legend, 25ml of Noilly Prat Original Dry, a dash of Angostura Orange Bitters and a dash of sugar into a Martini glass and stir well. Garnish with a lemon twist and raise a glass to Dewi Sant (St. David)!

Hibernation Gin

From Dyfi Distillery comes the delicious Hibernation Gin, which was crafted with some fantastic foraged ingredients including bilberries, crab apples and blackberries. Post-distillation the gin spends time maturing in white Port casks from the legendary Port house Niepoort.

What does it taste like?:

Gloriously bright and fruit-forward, with fresh white grapes and green apple, tempered by oily juniper and Alpine herbs. Slowly develops a subtly oak-y warmth on the mid-palate.

Saintly serve: Negroni

Add a dose of hearty Welshness to this Italian classic by combining 25ml of Hibernation Gin, 25ml of Campari and 25ml of Martini Rosso vermouth together in a cocktail shaker. Shake well with cracked ice and strain into a chilled cocktail glass. Garnish with a twist of orange peel, grate some fresh ginger on top and serve alongside a wholesome helping of cawl.

Dà Mhìle Apple Brandy

Dà Mhìle is another very impressive Welsh distillery with a range of interesting products, including this organic Apple Brandy. It’s crafted using wild apples from the brand’s own farm and nearby valleys, which were first made into cider and then quadruple distilled. The spirit was then matured for a year in barrels which has previously held French red wine.

What does it taste like?:

Sharp and sweet apple, brown sugar, butterscotch and a little oak spice.

Saintly serve: The Apple Old Fashioned

The Old-Fashioned gets a gloriously autumnal makeover here in this tasty serve. To make, start by stirring together a teaspoon of maple syrup with a few good dashes of Angostura Orange Bitters in an old-fashioned glass. Then add ice and 80ml of Dà Mhìle Apple Brandy. Garnish with a wedge of green apple and serve.

Brecon Special Reserve Gin

Penderyn don’t just make fine whisky, but delicious gin as well! Brecon Special Reserve Gin was distilled with a host of botanicals sourced from all over the world, such as juniper from Macedonia, orange peel from Spain, Chinese cassia bark, Sri Lankan liquorice, Madagascan cinnamon, French angelica root, Russian coriander, Indian nutmeg, Spanish lemon peel and Italian orris root. Very impressive stuff indeed.

What does it taste like?:

Juniper, warm citrus, coriander and hints of spicy cinnamon.

Saintly serve: Smoky Welsh Martini

Martinis are such a versatile and tasty serve. This edition adds a little smokiness via a tasty Welsh whisky. To make, you just need to pour 75ml of Brecon Special Reserve Gin and 5ml Penderyn Peated Whisky into a Martini glass filled with ice. Stir well and then garnish with a fresh lemon peel, or a bit of leek if you’re feeling particularly patriotic/brave.


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Building Brand Wales at Aber Falls Distillery!

We took a trip to Aber Falls to discover North Wales’ first whisky distillery in over 100 years – and found incredible landscapes, a deep-rooted passion for the region, and…

We took a trip to Aber Falls to discover North Wales’ first whisky distillery in over 100 years – and found incredible landscapes, a deep-rooted passion for the region, and an abundance of delicious gins along the way, too!

“Look at Japan, what they’ve done. Welsh whisky could really come forward with a bit of a similar model to those guys,” James Wright, Aber Falls managing director, is not lacking in ambition. It’s a bold claim, especially when you consider the international following that Japanese whisky has. Such is the demand that age statements are now a rare and very expensive thing. Could Welsh whisky ever really reach such heights?

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The Nightcap: 31 August

Happy Friday, folks! Here’s The Nightcap to help you roll on into the weekend armed with a plethora of booze news. Always handy if you’re looking to impress down the…

Happy Friday, folks! Here’s The Nightcap to help you roll on into the weekend armed with a plethora of booze news. Always handy if you’re looking to impress down the pub/on a hot date/out in a bar*…

Welcome to the weekend, team! Step away from the workload and pick up a dram. You deserve it. Friday evening is here! (Apologies as always if you’re a non-nine-to-fiver and are indeed working at the weekend… join the vibe when you can.)

It’s been a short week here at MoM Towers thanks to the summer bank holiday Monday. But that hasn’t stopped us bringing you all manner of news over on the blog this week.

On Tuesday we unveiled our latest competition of much excitement – win a VIP trip to Speyside and discover The BenRiach Distillery! Then on Wednesday we got hold of Pernod Ricard’s annual report and crunched the numbers to see how the likes of Jameson, The Glenlivet and Chivas Regal performed over the last year.

Yesterday we had a blog double whammy: Annie talked us through all things aquavit in her beginner’s guide, before we shed a little bit more light onto Diageo’s Special Releases 2018 line-up. Not long until the full reveal: check back on 12 September for details of all 10 bottlings in full.

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The Nightcap: 11 May

Folks, it’s Friday! And it’s been another busy one in the world of drinks. Thank goodness then for The Nightcap, a handy round-up of boozy goings on in one easily…

Folks, it’s Friday! And it’s been another busy one in the world of drinks. Thank goodness then for The Nightcap, a handy round-up of boozy goings on in one easily sippable digestif!

This week we have news of a rather exciting Game of Thrones/whisky tie-up, awards galore from Spirit of Speyside, a bold new bottle design and a Tabasco sauce update. Oh yes!

But first, we must recap the week that was, and for us on the UK it was a short one after the Early May Bank Holiday! So after a Monday snooze, on Tuesday we caught up with Cara Laing, director of whisky at independent bottler Douglas Laing, as the family-owned company marks its 70th anniversary. Then it was all about The Glenlivet on Wednesday, as the Speyside distillery revealed the results of a dabbling in Cognac cask finishing. We also checked in with the team at Scarfes Bar, London – the new recent history-inspired menu is sure to be a hit.

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From phoenix to dragon: How Welsh whisky rose from the ashes

In celebration of St. David’s Day, we’re exploring the revival of Welsh whisky. Join us as we talk to Penderyn Distillery about identity and innovation, consider the category’s exciting future,…

In celebration of St. David’s Day, we’re exploring the revival of Welsh whisky. Join us as we talk to Penderyn Distillery about identity and innovation, consider the category’s exciting future, and recommend some terrific festive tipples.

The world whisky map is in a period of unprecedented growth. Countless distilleries are popping up on almost every continent. Malt enthusiasts have never had so many options to choose from. However, with St David’s Day just around the corner (1 March) we thought it was an apt moment to champion the Welsh option. After all, its fledgling scene is producing some absolute corkers, and this looks set to continue over the coming years.

GibsonIt’s hard to imagine that Welsh distillation could have begun here

From humble beginnings

There are countless stories about Wales and its long history of alcohol production. One tale suggests that Ireland’s beloved St. Patrick was actually Welsh, and enlightened the UK with distillation techniques he learned from his time in France. Another tells of Reaullt Hir ‘The Great Welsh Warrior’ who supposedly distilled ‘chwisgi’ (whiskey) from braggot (mead made with both honey and barley malt) brewed by the monks of Bardsey Island in AD 356. Then there’s the ‘Mead Song’, which was uncovered in a manuscript of the 6th century Tales of Taliesin, which tells of Welsh distillation.

These legends have been widely discredited and disputed. Archaeology suggests there were small stills throughout Wales around the 4th century, but we know little else about this discovery. Yet there’s plenty of heritage when it comes to the art of whisky distillation, aside from the tall tales.

Wales’ relationship with the world of whisky tends to relate to people who left for America. It was suggested that Jack Daniel was Welsh and, even though this was rejected by the Tennessee brand, it did acknowledge that his grandfather was certainly from Wales. American whiskey-based liqueur Southern Comfort was initially produced by Welsh distillers. Evan Williams, the first commercial distiller in Kentucky, originally hailed from Dale in Pembrokeshire, where his family opened a distillery in 1705. He left Wales for the US and in 1783 began producing Evan Williams bourbon.

GibsonThe Welsh Whisky Distillery Co, all those years ago

The decline of Welsh whisky

It would seem that whisky distillation was in Welsh blood after all, but myriad reasons forced production to cease by the turn of the 20th century.

The Welsh Whisky Distillery Company – founded in Frongoch, Bala in 1889 – was the last of its kind. The mood at the time was optimistic for its success; the distillery was funded by a substantial capital of £100,000 (around £12 million give or take, in 2018 terms) and its full production capacity was anticipated to reach 150,000 gallons per annum. This would have made Frongoch the 17th largest malt distillery in the UK, but its fortunes didn’t last long – the business was liquidated in 1910.

Part of the issue for Welsh distillers was that it was susceptible to disruption from the strong religious foundations in the country. The temperance movement (an organised social movement committed to reducing the consumption of alcoholic beverages) was substantial in this era, and a lot of people were prepared to get quite violent against distillers to defend it. When combined with the financial difficulties that naturally occur when attempting to build a brand centred around a spirit you have to wait many years to mature, the realistic notion of whisky distillation in Wales was sadly eliminated.

The cruelest blow came in 1915, when Chancellor Lloyd George, introduced the Immature Spirits Act in an attempt to reduce the impact of alcohol on the war effort. It stipulated that whisky must be matured for at least three years, which ultimately contributed a great deal to the drink’s eventual reputation as a premium product. Lloyd George, the only Welshman to ever be Prime Minister, ironically contributed a great deal to the Scotch industry through this legislation. This luxury status, however, came too late for the Welsh whisky category.

GibsonAn early Penderyn edition, ready to change the whisky world

Back with a bang

It wasn’t until the 1990s that attempts were made to revive distilling in Wales The Welsh Whisky Company was the first that found success. Now known as Penderyn, it would prove to be the turning point for Welsh whisky. “It was quite a liberty to set up a distillery then,” Jon Tregenna, media manager for Penderyn Distillery, remembers. “It isn’t like nowadays.” Despite all the obstacles, the distillery was built in the Brecon Beacons National Park and production commenced in 2000. The first whisky commercially produced in Wales for a century was launched on St. David’s Day, 1 March 2004.

Penderyn has forged itself a respectable position within the wider whisky community through its commitment to innovation and its appreciation of its national heritage and culture. Creating an identifiable style was paramount to this success and with help from the late, great Dr. Jim Swan, Penderyn was able to distill a recognisable core bottling, Penderyn Madeira Finish. Aged initially in Buffalo Trace bourbon barrels, the whisky was finished in Madeira wine casks on Swan’s recommendation, and was met with rave reviews. “They got it right first time,” Tregenna remarks fondly.

GibsonDà Mhìle Distillery has joined the noble cause

The calvary arrive

For nearly two decades, Penderyn was flying the flag for Wales alone. Alongside its stellar work, an important factor in the Welsh whisky revival has been the establishment of other brands and distilleries.

In 2016 the Dà Mhìle distillery near Llandysul helped make Wales an official whisky-making country, when it bottled its first variant, an organic single grain whisky. According to European Union alcohol regulations, a country has to have at least two distilleries making and marketing whisky to be recognised as a legitimate whisky industry.

Dà Mhìle is not alone, however. Hot on its heels was Aber Falls, a distillery established just a stone’s throw from the gateway of the Snowdonia National Park in 2017. While its whisky won’t be available until 2020, Aber Falls has released a premium range of small-batch, handcrafted gins and liqueurs, and it’s very much planning to become a regular creator of whisky.

GibsonPenderyn installed these beauties not that long ago, and soon whole distilleries will follow

What does the future hold?

At the time of writing, the future of Welsh whisky is incredibly exciting. In June 2016, Penderyn announced that it was planning a new distillery at the historic Copperworks site in Swansea. Discussions are also underway for another distillery in Llandudno, North Wales.

These facilities will add to the huge numbers of visitors that Penderyn Distillery has drawn since the opening of its purpose-built visitor centre in June 2008. It has already cemented itself as one of South Wales’ top attractions, winning a TripAdvisor Certificate of Excellence. In 2015, it managed to beat the BBC’s Dr Who Experience in Cardiff to one of Wales’ top tourism awards, and it was visited by more than 35,000 people in 2016.

GibsonNot Scotland, nor Ireland, these are glorious Welsh whisky barrels

Welsh Whisky is well and truly back

Penderyn, however, is still very much at the forefront of this drastic evolution. Through the distillery, Welsh whisky is beginning to prove its capabilities abroad. The battle to put Welsh whisky in the spotlight again relies, like it does for any whisky, on global success. With the backing of a number of major international awards and a range of spirits to be proud of, Penderyn has begun making serious inroads into China, Japan, Russia and the US. According to Tregenna, the first minister of Wales, Carwyn Jones, described the distillery as “one of the great Welsh manufacturing success stories of recent times”.

Perhaps the most satisfying aspect of this revival has been that it has come on Welsh whisky’s terms. The style is no copy of Scotch or Irish; there were no shortcuts taken. “People recognise it as being different,” says Tregenna, “it’s not what they expect.” UK prime minister Theresa May certainly seems to agree. She said she would be enjoying a dram as her Christmas drink in December 2017 – a month in which Penderyn announced a record in annual sales.

Tregenna tells me there’s a word in the Welsh language – ‘Hiraeth’ – which some take to mean ‘homesickness’, or ‘yearning’, but for others, there is another definition: ‘A sense of loss for an ancient land’. It is his belief that drinking authentic Welsh whisky allows an individual to tap into something elusive and very Welsh, or as he says, “a secret pride for our small and romantic nation.” This St. David’s Day seems as good a time as any to celebrate that.

Welsh excellence

Below you’ll find a selection of fabulous whisky from the lovely Penderyn, as well as examples of distillation delightfulness from Aber Falls and Dà Mhìle while we wait excitedly for its whisky to be available for retail.

GibsonPenderyn Madeira Finish

The classic. The original. The core expression at the heart of the Penderyn range. This is the bottling that started it all. Lovingly created in cooperation with Dr. Jim Swan, this now illustrious Welsh single malt was finished in Madeira casks, giving it notes of sultanas, toast, vanilla, custard and sweet spices.

GibsonPenderyn Celt

We simply had to include a bottling that featured the iconic passant red dragon of the Welsh national flag, didn’t we? The Penderyn Celt might pique the interests of fans of Islay drams here, as it enjoyed a suitable finishing period in peated casks, resulting in a litany of fantastic flavours including vanilla, orange zest and a good helping of coastal peat.

GibsonPenderyn Bryn Terfel (Icons of Wales)

A perfect representation of Penderyn’s irresistible Icons of Wales series, this. It’s the fifth release from the range, and it honours famed Welsh opera singer Bryn Terfel with a succulent Welsh single malt matured in bourbon casks and presented in a dashing red velvet bottle. Notes of vanilla ice cream, banana bread, juicy red apples, honey, white pepper and milk chocolate make this beauty as complex as it is delicious.

GibsonAber Falls Salted Toffee Liqueur

This Salted Toffee Liqueur from Aber Falls finds that perfect balance between sweet and savoury in this classic flavour with the addition of Anglesey sea salt, providing a subtle kick to the honey, buttery biscuits and brown sugar notes also present.

GibsonDà Mhìle Seaweed Gin

Beautifully composed and utterly original Seaweed Gin. Dà Mhìle make this fascinating tipple with a variation on its small batch gin, which is then infused with seaweed from the Newquay coast. With notes of spearmint, citrus, savoury juniper, peppery spice, fragrant eucalyptus and, of course, seaweed, this Dà Mhìle delight manages to be sophisticated, fun and intriguing all at once.

That’s not all we have for you lucky lot, however. Penderyn kindly provided us with a cocktail recipe to kick off the St. David’s Day celebrations, using Penderyn Madeira Finish, as well as a delightful food pairing, complete with recipe!

The Iechyd Da cocktail:

This means ‘good health’ in Welsh, and makes for the perfect toast for St David’s day:

GibsonThe Iechyd Da cocktail

Ingredients: 50ml Penderyn Madeira, a spoon of Welsh honey, 10ml blood orange juice, 2 dashes of orange bitters (finding one shouldn’t be a problem)

Method: Pour all ingredients in whisky tumbler, add ice and stir. Simple and delicious!

Food Pairing: Experience the very best of Welsh cuisine with this classic, a Cockle, Bacon and Laverbread (seaweed) quiche, using this fabulous recipe!

From all of us at MoM, Happy St. David’s Day! Or, in the spirit of things, Dydd Gwyl Dewi hapus!

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