Author: Joe Laird

We have moved

After 6 years of turning and teaching in Dunshaughlin Co Meath we have decided to down size the premises along with the overheads. We have moved back to home (Clonee) where it all started many years ago and are delighted to resume classes again in January 2015.

The new workshop is a little smaller than our previous one so all class sizes are now reduced. Instead of the normal 6 students per class we will now only have 3 which means the student will have a lot more mentoring than before. Workshop2 Workshop1

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Gift idea for all occasions

Irish Oak Whiskey Tumbler



Toasted Irish Oak Whiskey Tumbler

Available for purchase on our Store page

A truly original gift idea for whiskey lovers.

Inspired by the manufacturing process of whiskeys, Joe laird has developed a Sessile Oak Whiskey Tumbler. Toasted on the inside and shaped like a coopers barrel, the tumbler adopts the same methods used in the coopering and maturation process of whiskey making.

With the manufacturing time of one whiskey tumbler taking a little over five weeks, handcrafting each tumbler is obviously a labour of love for Joe laird. Each piece of wood is carefully selected and monitored closely for imperfections throughout the manufacturing process. Like in the coopering process, each piece must adhere to a set of specifications with regards to size, weight, thickness and colour. However, each piece of wood is a product of nature and, therefore, no two pieces will ever be the same. Each tumbler is a unique piece of art in its own right.

– Available for purchase on our Store page

Oaky flavours

Putting the whiskey back into the oak from whence it came, enhances the the whiskey’s woody and vanilla flavours like no glass tumbler ever could. This is an experience that ever true whiskey enthusiast must try.

Hundreds of different flavour compounds have been identified in whisky. The synthesis and degradation and synergistic properties of these compounds is still poorly understood as there are so many aspects contributing to the result of cask maturation.
Oak cask affects whisky by extracting wood compounds that influence the taste directly or together with the spirit compounds or by removing or changing some compounds from the raw spirit.

– whiskyscience

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