On Galway Bay in the Salthill neighborhood is the Oslo just across from the D’Arcy Roundabout. It is bright blue but not outwardly different from other pubs in Galway.
But if you head inside and past the bar on the left, then head upstairs a flight, you will find a whole different vibe. The cozy wood and cool graphic design of the Micil ( like nickel with an M ) Distillery.
It doesn’t fit the space at all and is a pleasant surprise to be ushered into the tasting experience space. A massive table set- up with gin-gridients, peat moss and bottles of spirits. And to the side is the original still used by the family.
The tasting begins with a gin cocktail which is light and bubbly, filled with grapefruit and botanicals. Then the history starts as well as a peek downstairs at the teeny tiny distilling operation.
Next up is Poitin, regular and Heritage. Not being a peat fan, the regular is more up my alley. Velvety smooth with a bite to it, that finishes clean.
Then it is Irish Whiskey time. Earls Island is the flagship and it is tasty. I did not taste all that Ireland had to offer but this made me sit back and relax. There is also Inverin, a slightly peated version and also Madeira Island finished in that wine cask.
To conclude, Irish Cream is poured. If, like me, you have been avoiding this because of the sticky sweetness of Bailey’s and its candy like variants, don’t. This is a swirl of Poitin with whiskey and honey, matched evenly with the cream. Dessert heaven.
Micil doesn’t sell in the states yet and that means you may have to just fly to Ireland.