Reviewed by: Ted
The history of life on Earth is patterned with extinction. Ever since the first cells formed from the primordial soup some 4 billion years ago, countless species have risen, only to be swept away by the tides of history. Some extinctions are so devastating that they shake the tree of life to its very roots; for example the Permian-Triassic Extinction Event approx. 252 million years ago is estimated to have wiped out around 90% of all species living at that time.
The rise of modern humans (Homo sapiens) some 200000 years ago certainly hasn’t helped matters. While perhaps lacking the immediate punch of an asteroid impact, humans have both directly and indirectly had a hand in wiping out hundreds of species during our time on Earth. Hunting pressure is hypothesised to have played a role in the disappearance of a whole bunch of megafauna species 10000-50000 years ago, while we know that was definitely what killed off species such as the Thylacine (Thylacinus cynocephalus), the Western Black Rhino (Dioceros bicornis longipes) and the Passenger Pigeon (Ectopistes migratorius) which, thanks to a merciless hunting campaign, went from an incredible estimated population of 3 billion to be completely wiped out in the space of the 19th century. Other factors influenced by human activity also play their hand, such as habitat destruction, pollution, disease and anthropogenic driven climate change.
Yet hope springs eternal and many species that look doomed to go the way of the Dodo (Raphus cucullatus) somehow continue to cling tenaciously to the brink, sometimes even managing to claw their way back a bit: The Orange-Bellied Parrot (Neophema chrysogaster) from Tasmania, the Merendón Mountains Snaileater (Sibon merendonensis) from Guatemala, the Wollemi Pine (Wollemia nobilis) from Australia, the Volcan Tajumulco Bromeliad Salamander (Dendrotriton bromeliacius) from Mexico, Eisentraut’s Mouse Shrew (Mysorex eisentrauti) from Equatorial Guinea, Green Spot Whiskey (Maculatum viridialis) from Ireland.
From its origins sometime between 1000AD -1400AD (although the fossil record is still unclear whether the common ancestor of whisk(e)y initially arose in Ireland or Scotland), by the mid 1800’s Irish whiskey (Phylum Hibernica) had ascended to become the dominant grain-based spirit on Earth, with Dublin alone producing around 45.5 million litres of whiskey per annum. The most popular style was Single (or Pure) Pot Still Whiskey (Order Bihordeales), made using a mixture of malted and unmalted barley (Hordeum vulgare) (sometimes also utilising a small amount of other cereals such as wheat (Triticum sp.) or oats (Avena sativa)) and usually triple distilled (Class Trinephela) as per the Irish tradition. The style had initially started as a way of dodging a 1785 tax on malted barley, but quickly came to surpass single malt whiskey (Order Monohordeales) due to its popularity.
By the early 20th Century however, the Irish whiskey industry was in massive decline due to a combination of factors. War (the Irish War of Independence, followed by a civil war and then a trade war where the British Empire, Ireland’s biggest market, banned import of Irish whiskey), prohibition in the US (cutting out Ireland’s second biggest market) and questionable political and management decisions all left the Irish industry hurting. In addition, the wide scale uptake of the Coffey still (Subclass Semperfluida), ironically an Irish invention, by the Scottish distilling industry led to the meteoric (pun intended) rise of blended Scotch whisky (Phylum Caledonica, Order Mígmales), which by the turn of the century had overtaken the Irish market. The population of Irish distilleries went into free fall, the hundreds of distilleries that had once operated during the 18th and 19th centuries gradually vanishing until by the 1970’s only two were left, themselves amalgamations of a handful of survivors who had banded together for survival and mainly focused on blends.
What then of the the king of the Emerald Isles, the Single Pot Still Whiskey, the keystone style in the Irish ecosystem? By the time the 80’s rolled around, only two lonely members of this once great lineage were left, one being Redbreast (Rubus pectales) and the other Green Spot (Maculatum viridialis), a curious beastie in it’s own right. Mitchell & Son est. 1887, wine and spirit merchants based in Kildare St, Dublin, would purchase single pot still-style spirit from the nearby Jameson’s Bow Street Distillery and then age it in their own bond store. For the first five years of maturation, half the spirit was kept in casks that had contained darker styles such as oloroso and PX, while the other half spent its time in casks that had been used for lighter finos. After this initial aging period the casks were vatted together and then put under oak again for a further five years before bottling.
Originally known as Pat Whiskey, it was rebranded as John Jameson & Son Green Seal in the 30’s, before becoming simply known as Green Spot. Due to its popularity, other Spot variants soon emerged, with the 10yo Green Spot joined by a 7yo Blue Spot (Maculatum caerulea), 12yo Yellow Spot (Maculatum flaveolens) and a 15yo Red Spot (Maculatum rubrum), the names apparently deriving from the practise of marking barrels with a daub of paint to differentiate between the various age statements. The plight of the Irish whiskey industry soon took its toll however, with only the Green Spot surviving of its relatives. Matters became particularly grim when John Jameson & Son, the source of single pot still spirit for Green Spot, merged with John Power & Son and the Cork Distilleries Co. to form Irish Distillers, basing themselves at the New Midleton Distillery. Fortunately Mitchell & Son were able to strike a deal with Irish Distillers to allowed continued production of single pot still spirit at New Midleton (where Redbreast is also made), saving the brand from extinction. A slightly controversial stipulation of the deal was that the spirit had to be aged on-site in Midleton’s own casks, but Mitchell & Son still retained exclusive rights to the brand and its distribution.
Modern Green Spot has evolved to become a non-age statement release containing 7-10yo single pot still whiskeys aged in a combination of new and second fill american oak ex-bourbon cask and the brand’s traditional sherry cask. The colour is probably significantly lighter than its original ancestor, but still has a burnished red-gold hue thanks to the continued presence of sherry casking.
The nose is warm and fruity, abounding with peach, banana, pineapple, lemon and coconut, as well as polished timber, grape seed oil, crushed grass and grains.
The mouth is moderately sharp, yielding honeycomb, apricot, salt, aromatic herbs, pinot and oak, as well as a curious smokiness that briefly appears in the first few sips. The finish is relatively dry and leaves a pleasant citrus tang with undertones of cinnamon, cloves and cassia.
Lovers of Irish whiskey should be grateful that careful conservation efforts have prevented Green Spot and the Single Pot Still style from dying out in the wild completely. In fact, the famed whisk(e)y naturalist Jim Murray has been noted as stating that Green Spot is “…to the true Irish whiskey drinker what the Irish Round Tower is to the archaeologist…Unquestionably one of the world’s great whiskies.” In even better news, the style is now starting to make a resurgence, with a small population of the rare Malaga-matured Yellow Spot 12yo (Maculatum flaveolens malagaensis) being rediscovered, as well as new producers such as Dingle (Family Parvosonitaceae) emerging.
In summary, everything comes to an end eventually right? Luckily on occasion the inevitable can be staved off for a while and second chances granted. As such, I highly recommend that you make it a goal to sample the Green Spot before your own personal extinction comes upon you.
BONUS – Alcohol Taxonomic Hierarchy
Ex. Green Spot
Domain – Alcohol – Spirita
Kingdom – Type – Whisk(e)y
Phylum – Origin – Hibernica
Class – Distillations – Trinephela
Order – Style – Bihordeales
Family – Distillery – Novaemidletonaceae
(Tribe – Independant bottler – Mitchellfileae)
Genus & species – Variety – Maculatum viridialis
Haha, thanks mate
That was a taxonomic tour-de-farce, Ted. Bio major perhaps? Anyway much lulz. I had tried GS and found it underwhelming, perhaps a bad bottling. Actually gave the bottle away. I might give it another go based on your review.
Yup, bio major. Gotta do something with it, right? Yeah, defs worth another try. Look, being Irish it’s fairly soft and refined, so if you’re lining it up against some heavy hitters then I can see how you might find it a bit underwhelming, but give it a bit of time and space and it’s a very elegant drop. Keep on waffling, Ted