An enchanting Redbreast experience at Magheramorne Estate.
(Make sure to read on after watching for more pics and info on the evening).
Arriving by coach to a hot soup and sandwich lunch, everyone was energised for some outdoor activities. We then split the party into two groups to explore the magnificent grounds of the estate with experienced Forager Jonathon Harty and connect with nature through a hands-on falconry experience.
The foraging was a fascinating experience learning about the wild food and flavours on our doorstep. From chickweed, pines and nettles to dandelions, clover, rosehip, peppercress, juniper and beech, it was incredible to learn about what is edible in nature. Jonathan’s expertise was impressive and passion for foraging infectious. It certainly got us thinking what delights may be growing in our own back gardens.
The NI School of Falconry hosted an exciting afternoon, allowing us to connect with some of nature’s most beautiful and imposing birds of prey. With a selection of eagles, vultures, falcons, owls and hawks to hold, watch in flight and feed, it was a very immersive and enjoyable experience.
To warm up following a fun afternoon outdoors, we all enjoyed a Redbreast Old Fashioned cocktail by the fire whilst listening to the very talented Juram Gavero sing and play guitar. Jonathan Harty also provided a range of teas from the various pines gathered in the foraging session which were delicious.
As the evening approached, we all moved into Magheramorne’s exquisite banquet hall for a six- course dining and Redbreast Irish Whiskey pairing experience. The meal had been carefully planned in advance to include salad foraged by guests on the grounds of Magheramorne Estate and to compliment each Redbreast whiskey perfectly.
All guests had an opportunity to try the following:
NOSE: A complex spicy and fruity aroma with toasted wood notes evident.
TASTE: Full flavoured and complex; a harmonious balance of spicy, creamy, fruity, sherry and toasted notes. The
Christmas cake of Irish whiskey.
FINISH: Satisfyingly long, the complex flavours linger on the palate.
NOSE: Rich infusion of dark fruits, prunes, dates and figs with liquorice, marzipan, toasted oak and Redbreast spices
TASTE: Creamy pot still with Redbreast spices balanced with richness of sherry finish and contribution of fresh
FINISH: Endless sweetness and pot still spices endure while Oloroso sherry and Spanish oak have the last word.
NOSE: Full and rich with a complex yet balanced mix of berry fruits and aromatic oils.
TASTE: Fully round and mellow with the succulence of fleshy fruit combined with spices and toasted wood.
FINISH: Long and sophisticated.
NOSE: Hints of fruit, spices and toasted nuts combine with the subtly sweet aroma of Pedro Ximénez sherry
TASTE: A zesty, syrupy mouthful with the perfect balance of fruit, spice and toasted notes.
FINISH: Satisfyingly rich and long, sweet flavours linger on the palate.
NOSE: Remarkable aroma spanning fresh tropical fruit, nuts and rich dried fruit.
TASTE: Soft vanilla, toasted oak, sherry nuttiness with a dusting of pot still spices, lucious fleshy fruit notes
complete with creamy mouthfeel.
FINISH: Lingers, seemingly forever, to oak and pot still spices and then, the final from barley – where it all began.
To round off the evening before everyone was provided a coach back to Belfast, we looked at all of the fantastic pictures shared by guests on the day and chose a winner to receive some Redbreast merch and goodies. The winner was Simon Burns. Picture below.
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