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Before we get to the lovely St. Patrick’s day menu [link widoczny dla zalogowanych], for those out there with a burning desire to know just what Master Distiller Column Egan does, here’s the skinny. Colum Egan is “Keeper of the World’s Oldest Whiskey.” This Portarlington Irish lad has a Production Management degree from the University at Limerick and his job includes the “day-to-day managing of the distillery and overseeing the maturation of Bushmills, as well as maintaining the worldwide reputation and legacies set by his predecessors.” No small feat don’t you think?
Read on
Baileys Irish Cream Winning Recipe
Irish Whiskey Brands [link widoczny dla zalogowanych], Malts, Grains, and Blends
Why is Irish Whiskey Different?
½ Tablespoon white peppercorns crushed.
15g (½ oz) butter
Method
After several gigs in food and beverage production, Egan started working in bottling, vatting and blending at Irish Distillers Ltd. in Dublin nearly six years ago. He later joined the Old Bushmills Distillery and was soon appointed Head Distiller. Bushmills Irish Whiskey [link widoczny dla zalogowanych], which was granted its license to distill in 1608 by King James I offers the kind of historical heritage sure to make any serious whiskey aficionado sit up and pay attention. Every stage of the production process from brewing to bottling is done at the Old Bushmills distillery – a rarity in today’s world of whiskey.
Heat a frying pan until hot. Add the butter and as soon as it starts to foam, lay in the salmon steaks. Reduce the heat to medium and fry the steaks for about 3 minutes on one side to brown them.
freshly ground sea salt
1 Tablespoon Bushmills Original Irish Whiskey
Boil for 1 – 2 minutes until the sauce starts to thicken, then taste and season with more black pepper if necessary and some salt. By this time the salmon should be just cooked – test with the tip of a knife; if it is still a wee bit pink, simmer over a low heat for a further minute. Stir in the chopped chives and serve imm
150ml (¼ pint) double cream
Bushmill’s master distiller is also quite the cook, so without further ado, here are a few authentic Irish recipes from Colum sure to whet your whistle this St. Patrick’s Day, or any day you feel like a little Irish inspiration.
So how does an Irish boy get to be the MD of the Bushmills? Story goes that Colum fell head over malt when he was visiting the distillery as a paying customer over a decade ago. He says, “The history, heritage and magic of the distillery intoxicated me, I immediately felt at home.” Not jealous yet? Let Colum put it to you this way: “I have one of the best, most exciting jobs in the world! It’s a dream come true. Every man in Ireland wants my job,” says Colum.
1 level teaspoon Dijon mustard
2 x 175g (6 ozs) salmon steaks
Ingredients
Peppered River Bush Salmon with Bushmills Whiskey Cream SauceServes 2
Mix together the crushed peppercorns. Smear the salmon steaks all over with the mustard and then press the peppercorns into the cut sides of the salmon – just enough to give it a nice thin coating. Season with salt.
1 Tablespoon black peppercorns crushed.
1 tablespoon chopped fresh chives, plus extra to garnish.
Turn up the heat; flip the steaks over, then splash in the whiskey. Boil fast until the whiskey has almost disappeared then pour in the cream. Carefully scraping up any bits that are sticking to the bottom of the pan around the steaks, bring to a fast bubble.