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Premium Whiskey and Food Tasting in Dublin
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From €54 per person
Irish whiskey and Irish food have more in common than you might think — both are shaped by the land, both reward slowing down, and both are genuinely good when paired properly. This nearly two-hour experience in central Dublin brings them together: five premium Irish whiskeys matched alongside artisan farmhouse cheeses, fresh fruit, and handcrafted Irish chocolates.
Your guide is an expert local who walks you through each pairing — what’s happening on the palate, why certain combinations work, what to look for in the pour. It’s engaging rather than formal, the kind of session where you learn something and still enjoy yourself.
Groups are kept small, with a maximum of 20 people, so you can actually get close to the conversation and the flavours rather than watching from the back. Only premium Irish whiskey is used throughout.
It suits complete newcomers to whiskey just as well as food lovers who are simply curious about a different kind of tasting experience.
Meeting point: The Lincolns Inn, directly across from the National Gallery of Ireland.
Minimum age is 18 years. Infants and small children can travel in a pram or stroller. Service animals are welcome. Public transport is available nearby. Suitable for all fitness levels. Conducted in English. Maximum group size is 20 people.
You don’t need to be a whiskey drinker going in. The guide pitches this for curious beginners and seasoned tasters alike. If you can tell you like some flavours and not others, that’s enough to get the most out of it. The food pairings also give your palate something to come back to between pours.
The Lincolns Inn is in a prime spot. Nassau Street runs along the south wall of Trinity College, and the National Gallery is directly across the road. If you’re combining the tasting with a walk around the city, you’re already in the right neighbourhood. The Irish Georgian Society’s Leinster House is a short walk from the meeting point.
Irish farmhouse cheese is genuinely worth knowing about. The country has produced some remarkable cheeses over the past few decades — Gubbeen from Cork, Cashel Blue from Tipperary, Coolea from West Cork. Depending on the selection on the day, you may leave with a new appreciation for something you hadn’t thought much about before.
Pace yourself between whiskeys. Five tastings across nearly two hours is pleasantly calibrated, but if you’re not used to drinking spirits neat, it’s worth eating something beforehand. The cheeses and chocolates help, but a proper meal an hour before is a sensible move.
Good whiskey shops are nearby if you want to take a bottle home. Mitchell and Son on Kildare Street is about a five-minute walk from the meeting point and has an excellent selection of Irish whiskey, including some that don’t make it onto supermarket shelves.