Distillery reignites passion for ancient art in the heart of Galway

A new craft experience has arrived in the heart of Galway – inspired by its history as the centre of quality whiskey over two centuries ago.

The Galway City Distillery is inviting customers to learn how to brew their own spirits to take home and create their personal signature drinks by adding all manner of local botanicals.

Based in the art deco former Tribeton building on Merchants Road, there will be a bar, café, brewing school as well as a brewery where customers can watch as their favourite tipple is created from scratch from a shiny new 150-litre German hybrid still.

The brainchild of Dubliner Jim Flynn, he felt there was a big gap in the market for a distillery in the heart of the Wild Atlantic Way where high-quality food has become a real selling point.

“If you Google the top things to do in Galway, the top eight are all outdoors, yet it rains 221 days a year. There is a fantastic museum, the food offering is excellent with the Michelin-starred restaurants who all excel at offering local food, local suppliers. I felt nobody had done that with drink,” reveals Jim.

“My background is working with small independent craft producers. And then I learned about the story of Burton Persse and how his whiskey was the whiskey of choice in the British House of Commons and Harrods and all from his distillery in the heart of the city.”

Sitting in a dusty room as builders hurry about a week before opening, he points out all the features that will make this a unique Galway experience.

In one room are the alembic pots – or mini-stills – where students will distil their own blend of spirits overheat, with flavours and tinctures added based on personal taste. Classes costing €100 will last up to three hours while the intricacies of brewing are delved into. This includes drinks, food and a personal recipe bottle.

“It’s all about taste and flavour. We’re encouraging people to try new things using sensorial analysis – how you layer flavours into something you’d like to drink.”

The day of the Galway City Tribune’s visit is the first time master British distiller Jamie Baxter is distilling gin on Merchants Road. For this batch he has placed ethanol, juniper berries, coriander seeds, angelica root, orange peel and liquorice inside. After it boils, it turns into a vapour which rises. An oil is created which carries the flavour. This is then passed through a condenser to create 85% alcohol, which in turn is watered down to bring it to a normal strength spirit.

In another part of the ground floor there will be a café serving coffee blended in Oughterard and pastries baked in The Twelve in Barna.

In the bar, customers will be encouraged to try cocktails changed seasonally according to the lunar calendar. Alcohol-free cocktails will also be on the menu.

Involved in creating these concoctions will be Claire Davey, whose America Village Apothecary Tasting Room on Dominick Street boasted signature drinks such as The Gather Forth with white port, tonic and rosemary and The Communion featuring vermouth with smoked spruce.

Before it closed during the lockdowns, the McKenna Guide described it: “People, we are a long way from the pint of plain here. We are in deep space, drinks-wise, we are off with the aliens, and it’s exhilarating. Do not miss it: there is nowhere even remotely like it.”

Locally-produced beer such as Galway Hooker and Pale Ale Galway will be on sale, rather than pints from the big brands. This is a throwback to Jim’s involvement for ten years with the Porterhouse in Dublin, one of the first craft brewers and distillers in Ireland. He has also worked with bars and breweries in the UK as a project manager.

“I’ve got involved here with investors who want to stay in the background. They knew I had a background in hospitality and they were looking to get involved in a really exciting project along the lines of Midleton in Cork and Jameson in Dublin and the best location for that is in a top tourist spot.”

Their company, the Galway Spirits Company, has bought the building from developer Gerry Barrett. There are plans to celebrate the history of Persse’s Whiskey on the top floor, which is scheduled to open in the summer.

That whiskey returned to the headlines when one of the last remaining bottles of the ‘uisce beatha’ sold to an Irish collector for over €100,000 at an auction in Glasgow.

The Nuns Island distillery thrived for more than 60 years, creating 10,000 gallons per week and employing over 100 people at the height of its success before closing down in 1908.

Classes and tables can be booked online at GalwayCityDistillery.ie