Currach takes its name from a traditional Irish boat dating to the Neolithic period—made of wicker, animal skins, and tar—a fitting reference for a whisky that brings the Atlantic coast into the glass. Origin Spirits Ireland, based in West Cork, launched this inaugural expression with an unconventional move: finishing in casks charred using Irish Atlantic kombu seaweed. This brown kelp imparts a distinctive umami depth that transcends typical maritime notes.

The whisky is triple-distilled from Irish malted barley and finished in peated cask. That pairing—peat smoke and sea minerals—creates an intriguing tension. On the nose, roasted coffee, dark chocolate, and toasted nuts emerge alongside caramel and honey for brightness. The umami signal from the kombu seaweed is unmistakable: salty, earthy, profound.