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25 Feb 2020

From grain to glass – Dublin, Ireland

From grain to glass – Dublin, Ireland

I must confess that before the visit to Éire, (this is the name of Ireland in native language), I didn’t know much about this country. Irish whiskey! For most of the existence belonged or was occupied, as the Irish would say, by the United Kingdom. In the mid-nineteenth century, many people emigrated to the United States because of the plague, which affected the cultivation of potatoes, and by what many people were starving. Weather, to put it nicely, doesn’t spoil the inhabitants of the green island. And less nicely – is the same depressing as in the neighboring UK.

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Flight to Dublin itself taught me something new (their English is not English) and confirmed the previous convictions (“lovely weather”). Serving drinks took extremely long. This happened for two reasons: the amount of ordered alcohol and the problems in understanding even a word of English-Irish. After landing greeted us a downpour.

24 hours, because that last my stay in Dublin, it’s definitely not enough to see everything the city has to offer. So we had to set priorities. In the tour accompany me two Polish girls . It rarely happens to me to fly with compatriots so I was even more pleased :)

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You hear Ireland, you think whiskey and if Irish whiskey it has to be Jameson. It is currently the best-selling Irish whiskey in the world (about 22 million bottles annually in over 120 countries). The history of this brand has its origins in a small local distillery on Bow Street, from which we began to explore Dublin. In the distillery was first presented to us a film about the history of the brand, which dates back to year 1780. After the screening, we were passing through all stages of the production of whiskey in the old days.

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Altough Jameson takes many years to make and mature, there are actually only 3 ingridients: Irish water, malted barley and unmalted barley. Barley malt was dried in smokeless stoves to keep a delicate flavor. In Scotland, for example, for the production of Scottish whiskey is used peat smoke, giving the local whiskey peat-smoke flavor.

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Distillation – the art of separating alcohol from water involves heating the liquid obtained in the earlier stages of production, in large copper stills to condense alcohol. Jameson Whiskey is obtained only after 3 seperate distillations, while the American bourbon is distilled only once, and the Scotch whiskey twice. Apparently, each step results in smoother superior quality. And indeed, while tasting different types of whiskey in the end of the tour (Irish, Scottish and American), this triple-distilled tasted to me the most. Although I haven’t become a fan of whiskey anyway.

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Enjoying the good weather (no rain!) we headed towards the center of the city and the old town at the same time. Dublin positively surprised me with interesting, aesthetic and climatic architecture (this gloomy Ghotic!). It was nice to walk through its streets, the more that most of the streets were already decorated with Christmas decorations . We visited the Polish church, where there was even a notice of Polish Christmas market, but held on another day.

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The next stop was Dublin Castle, which after the war with Great Britain for independence of Ireland in 1922, serves as a place of official meetings at national and international level. Every seven years is held there an Irish presidential inauguration.

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At the end we went to Trinity College – University founded in 1592 by Queen Elizabeth I in the former Augustinian monastery. We walked the promenade where I encountered shop of fast growing Polish company – Inglot :D and visited the Christmas market. Then a two-hour nap and return flight to the desert.

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