Killowen Bulcán Irish Poitín – Part 1 – Still Strength
Part 1 of a 2 part Bulcan poitin release from Killowen Distillery. This Poitin is older than whiskey, older than moonshine and was the ancient drop of choice at Irish funerals and wakes. Due to the huge oat content, this spirit is extremely viscous,with liquorice flavours in abundance, custard cream, white dessert wine and leathery texture thanks to the oat’s oily goodness.
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Killowen Bulcán Irish Poitín – Part 1 – Still Strength
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The product details are for information purposes only. It is no longer available for sale, but you may be able to find in on our auction site.
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Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Finish
Chocolate somehow enters the well-balanced flavour party here with the returning white grape, there is a sensation of a barnyard along with a fresh bread finish. In the end there is a real warming in the chest that is most comforting, a heat that somehow escaped the palate thanks again to the oily goodness of the oats.
Tasting Notes from the Producer
Aromas (without water)
The first sensation is of a huge sweetness which is later established as a bag of liquorice all-sorts. It is quite floral, like honeysuckle while bridging these notes is treacle, wheaten bread (or brow bread as they call it in the south) with a hint of pulled pork or other salty meat.
Flavour
Again, liquorice all-sorts are in abundance. Custard cream biscuits in a bowl of custard on one hand with white desert wine and white grapes on the other. All this sits on a very lathery texture thanks to the oat’s oily goodness.
Fact Sheet
Fluid
50cl
Alcohol %
67.9%
Country
Ireland
Producer
Killowen Distillery
FAQs
Traditional Irish poitín is produced by fermenting a cereal or sugar base, typically malted barley, grain, or sugar beet, and distilling in a small pot still, historically an illicit copper vessel. The new make spirit is typically consumed unaged at a high proof, giving it the raw grain, vegetal, and fiery character that defines the style. Modern legal producers including Glendalough, Micil, and Knockeen Hills use similar methods but with full regulatory compliance and consistent quality control.
Irish poitín is made from a variety of fermentable bases depending on the producer. Traditionally, malted barley, sugar beet, or grain was used. Modern legal poitín producers including Glendalough and Micil use malted barley and or grain as the primary fermentable, reflecting a heritage production approach. Under Irish Poitín Geographical Indication regulations, it must be produced in Ireland at a minimum of 40% ABV from natural ingredients. The unaged character gives it a raw grain, herbal, and high proof intensity.
The closest American equivalent to Irish poitín is moonshine, specifically unaged corn whiskey or white whiskey produced from a grain mash. Both are traditionally illicit, unaged spirits produced in small copper pot stills from local agricultural materials. American moonshine culture developed among Scots Irish immigrant communities in Appalachia, making the cultural and technical lineage direct rather than coincidental. Legal American white whiskeys such as Buffalo Trace White Dog and Ole Smoky represent the contemporary regulated expression of the moonshine tradition.
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