Currach seaweed cask

This expression follows a similar process, but uses wakame, another variety of seaweed, to toast the virgin oak casks. The result is a whisky with an intriguing nose blending aromas of sea salt and rye biscuit, evolving into a golden caramel sweetness. On the palate, flavors of roasted coffee, salted caramel, and dark chocolate are complemented by subtle smoky and umami nuances, culminating in a smooth, maritime finish.

These whiskies illustrate Currach's commitment to exploring new dimensions of flavor by combining the riches of the Irish land and sea, thus offering a unique taste experience to whisky lovers.