Whisky Magazine Issue 102
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Cork has a great heritage of food and drink, and has much to offer the whisky lover. Australian foodie and publican Seaneen Sullivan explores its charms.
Cork once held the lofty title of Butter Capital of the World. There is something delightful about a condiment having a dedicated capital city. While the ‘Butter Roads' (to my dismay, not roads made from butter) that once connected each dairy producing town in Ireland to Cork's central Butter Exchange, now lie idle, Cork's claim to gastronomic fame is intact.
Farmhouse cheese, black pudding, beer and, of course, whiskey continue to be produced with a fervent, almost obsessive passion in the ‘Rebel County'.
As I arrived into the eponymous county-capital on a dreary Sunday evening, weaving over a series of bridges that Rube Goldberg would deem convoluted, the streets in the city centre were devoid of people.
Passing the site of the now defunct North Mall Distillery (recently purchased by University College Cork and the Mercy Hospital) I located much of the missing crowd perched on stools in the Franciscan Well's beer garden. Behind the bar three 30 gallon tanks pump unfiltered beer, brewed onsite, to the dispense taps. I ordered a Friar Weiss; a cloudy sherbety wheat beer that has an aroma of fresh banana bread and ordered a freshly grilled pizza from the beer garden's resident pizza oven. The Franciscan Well is a Brewpub at the fore of Ireland's fledgling craft beer revolution. The ‘Well' supplies draught beer to many of the local pubs, and has recently released their second limited edition seasonal beer in a litre bottle: the Century Stout. The Century is brewed to a...