THE Belfast co-founder of the world famous Dead Rabbit pub has teamed up with an ex-Irish rugby international and one of Ireland’s most experienced hospitality figures to launch a new Irish whiskey.
Sean Muldoon has partnered with Darren Cave and The Merchant Hotel’s former general manager Adrian McLaughlin for Outwalker.
The Belfast-based venture also involves the world renowned mixologist Jillian Vose, the Dead Rabbit’s former New York-based beverage director, who last year departed the business with Sean Muldoon to launch Hazel and Apple in South Carolina.
Adrian McLaughlin and Sean Muldoon built up their relationship at The Merchant, when the Belfast-native was bar manager, while Darren Cave’s relationship with the hotel boss was founded in Maynooth.
“I first met Adrian when he was the general manager of Carton House and that’s where Ireland stay,” recalled the Ulster rugby star, turned pundit.
The pair have already partnered in hospitality ventures, but began conversations around Irish whiskey three years ago.
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“I mentioned to him about Irish whiskey and if there was anything we could do.
“And he said, funny I managed Sean Muldoon from the Dead Rabbit when I was at The Merchant. Let’s phone him.”
Three years on and the quartet have now produced Outwalker, a unique 44.5% ABV Irish whiskey blend, comprised of four parts sourced from the Great Northern Distillery in Co Louth.
Outwalker has leaned on the expertise of Jillian Vose, selecting a combination of single malt aged in white burgundy casks; pot still whiskey aged in ex-oloroso sherry casks; grain whiskey aged in virgin American oak; and grain aged in rye casks.
Combined with a modern brand and ethos of 'the restless spirit', the Outwalker team believe it will set them apart from an increasingly crowded marketplace.
“The vision was cocktails, younger people, modern Ireland,” said Darren.
Sean Muldoon said the result is a product that not only can be used in cocktails, but good enough to sip on its own.
Jillian Vose, who spent many hours in Great Northern, developing the blend, said: “Through the creation process I researched a lot of grain whiskeys and found two that stood out: one aged in Virgin American oak and another in Rye casks.
“These combined very well with each other, making a great backbone for the whiskeys.
“The pot still aged in ex-oloroso sherry casks brought richness and body, while the virgin American oak pulls out a lot of fruit notes from the white burgundy cask single malt – which brought everything together and gave the spirit a lovely minerality, pulling so much from the other components.”
Adrian McLaughlin added: “We know we have created something really special for cocktail fans and whiskey connoisseurs alike.
“We are confident, like our spirit, that this will be one of the most talked-about Irish whiskeys for many years to come.”
