Cork, Ireland and the Blarney Stone

A two-fer today.  Our day will begin with a trip to Blarney Castle. And the Stone.  Later this evening we visit the Jameson distillery for a wee bit of spirits.  It is Ireland, after all.

As we pull into Cork Bay, it is easy to see why they are called the “Emerald Isle”.  Under grey skies, we slowly drift between luscious banks.  The variety of plants is impressive.

The bus ride today is short by comparison; just under an hour.  We drive through a lovely countryside and quaint villages, finally arriving in Blarney.

The castle, well maintained, looms ahead.  It is not an imposing castle.  Size-wise, it does not compare to some of the castles we have seen on this trip.  It is dominated mostly by its tower.  As with every castle, it is built on a hill with a dominating view of the countryside.  Most of the surrounding lands have been converted to gardens and beyond, cow pastures.

We of course have to kiss the stone despite Judy needing no further assistance with the gift of gab.  The line is about an hour.  We enter into a small terrace with a gift shop and begin to ascend the steps ... 119 of them.  It is a winding, stone carved circular staircase, each step hewn from the stone.  It is almost vertical.  About 20 steps in there is a bailout ... with a sign that it was your last exit before the top.  We commit - off we go!

The climb is not as bad as one initially perceives.  Perhaps it is because the line moves so slow since the staircase is so narrow - step up three steps, wait 15-20 secs.  Makes the climb not just bearable, but pleasant in a masochistic sort of way.  And the steps vary; some are wide, some are narrow.  Some rise 6 inches, other rise 12 or more ... and then one by 2!  It was built that way as part of the castle’s defenses.  Called “stumble stairs”, an attacker having gained entry to the castle trying to quickly scale the stairs will undoubtedly stumble and fall ... sending himself and anyone behind him down the steep stairwell!

There are arrow slits all the way up the tower and 2-3 rooms on each level.  The top level, curiously, is the kitchen.  Above those are the parapets.  As we make the circuit and approach the stone.  The stone is built right into the wall of the castle, it is a foundation stone for one of the parapets.  It is not a case of just bending and kissing the damn thing!

You must lie on your back, holding on to rails that have been driven into the wall.  Slide yourself out this slit, out to your waist to get your head under the stone.  Mind you, you are now hanging your upper body over the side of this castle wall about 800 feet off the ground!  And there’s another 100 plus idiots on line behind you to do the same insane thing!  And we’re the top of the food chain?!?!?! 🤯

Task complete, we’re back to the stairs.  We still need to get down.  120 steps later, we’re back on the ground.  Not sure if this will rate very high on my list of crazy things ... I have done a LOT of insane things in my life!  But it is certainly closer to the top than the bottom.

A leisurely stroll through the gardens as we find our way back to the coach.  We of course must stop at the gift shop ... Judy has already filled a suitcase with stuffed animals for Jaycee.

Refreshed from an afternoon nap, we are ready to Part 2 .... a visit to the Jameson distillery.  A short ride there and we arrive at the Midelton distillery.  Interesting history; apparently in the early-mid seventies the making of Irish Whiskey was severely declining and there was concern about the future of this legacy profession.  The three largest distillery make the decision to join forces under the Jameson brand.  The rest is now history, as the name has become synonymous with Irish Whiskey today.  As we are introduced to our guide(s), we are treated to a cocktail ... Jameson, Ginger (Ale) and Lime ... and hors d’vers. 

As with most of these tours, it begins with a video about the history and general process of making the product in question.  From there, we are taken for a tour of the facilities.  In this case, we are in the legacy locations, as a modern facility exists right next door where most of the current production occurs.  But it is fascinating to see how the process operated at its genesis.  Interestingly, the facilities are not just a nostalgic museum of history ... it is still a working distillery ... in the old distillery building, they have created a micro-brewery where the distillers are able to try new processes and methods without disturbing the normal process.  From this micro-brewery, Jameson provides several spirits under the “Methods and Madness” label.  We end the tour we at the tasting room.  It is a comparative exhibition between two of Jameson’s brands, their “Black Barrel” Jameson and “Redbreast” labels.

Black Barrel is like visiting an old friend.  Not available in the U.S., Judy had brought home several bottles from her previous trips.  A significant portion of this blend is matured in double-flame-charred American bourbon barrels, a process that enhances the whiskey with a distinctive richness. As it ages, it unfolds into a complex palette of charred wood, deep spices, and exotic fruit, culminating in the luxuriously smooth character that Jameson is renowned for. 

Redbreast is a little sharper taste.  Redbreast stands as one of the most esteemed Irish whiskeys, celebrated as the top-selling Single Pot Still Irish Whiskey worldwide. Its legacy traces back to 1903, when John Jameson & Son partnered with Gilbeys Wines & Spirits Import Company to supply new make spirit from Bow St. Distillery. Single Pot Still whiskey, unique to Ireland and synonymous with Midleton Distillery in Co. Cork, is hailed as the epitome of Irish whiskey craftsmanship. Crafted from a blend of malted and unmalted barley, and triple distilled in traditional copper pot stills, Redbreast offers rich, complex flavors and a velvety mouthfeel.

A hard choice.  I have to go with my old friend.

Free time follows ... additional cocktails and time to shop.  Two new additions to the cellar bar:  Midelton Very Rare and Redbreast 27-year old.  I am looking forward to cracking both open with my squad upon returning to Texas!

All too soon we need to rush for the last shuttle to the ship ... and arrive back right at the ‘All-aboard’ time.  Shortly thereafter, lines are cast and we are on our way back to sea.

CK/jk