The second in a series of collaborative experiments between Walsh Whiskey and Dick Mack’s Brewhouse in Dingle. A truly exceptional creation, bringing together the taste of the wild Atlantic Ocean and the flavours of old Irish whiskey recipes, this is an unforgettable journey across the rugged Irish terrain from past to present.
Outstanding fresh seaweed harvested on Ballybunion beach, Kerry gives a full bodied flavour to Dick Mack’s Tóg Bog É seasonal IPA. The perfect cask in which to finish our award winning Writers Tears Copper Pot for an additional 14 months.
Flavours of autumnal bramble apple, wrapped in a fragrant butterscotch, open up to salted fruit syrup and liquorice on the palate. A creamy mouthfeel ascends, as though on the crest of a wave, lapping up gently with a dry earthiness.
In the words of Dick Mack’s: Tóg Bog É – Take It Easy.