Killowen Distillery Flame-Grilled Herring and Poitín Experience

Killowen Distillery Ltd

Through resident Killowen Distillery experts gain insights into how poitín is crafted along with how poitín and herring evolved as a pairing

Historically, herring was a staple diet for people who lived by the majestic Mourne Mountains. Widely known as poor man’s food, this fish was abundant along Ireland’s north-eastern coastline. As poitín was also widely available due to home-distillation, the recipe for herring-flame-grilled with poitín naturally followed. Today, it features in the classic culinary book, Larousse Gastronomique. Through resident Killowen Distillery experts, gain insights into how poitín is crafted along with how poitín and herring evolved as a pairing. In the company of the iconic local chef Paul Cunningham (an alumnus of the Great British Menu) witness the ceremony of soaking herring in poitín before flame-grilling it by setting it alight. End with a herring and poitín tasting.Inclusions:• Approx. 3 x 50ml servings of Killowen poitín.• Tasting portion of poitín- flamed fish (180g approx.).• Experience delivered by the Distillery owner and/or Master Distiller• Chef - Paul Cunningham

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Killowen Distillery Flame-Grilled Herring and Poitín Experience

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