Cask

Some ingredients refuse to sit still. For ‘Sip & Nip’, we took and Blackpitts single malt and sent them on a wild adventure. A living culture slowly transforms them into vinegar over several weeks, creating flavours that weren’t there before. Before each batch is finished, a little is held back to start the next one. The culture keeps going, is fed, cared for and passed forward, helping create something new every time.

Inspired by in Lahinch, Co. Clare, Sip & Nip is rooted in the idea of regeneration. Their organic farming practices show how healthy systems can replenish themselves over time, building stronger soil, richer biodiversity and a more resilient landscape.

Fermentation is strange, wonderful, and occasionally feels a bit like magic. That’s why we love it. You leave a culture alone with a couple of great ingredients and, weeks later, it hands you back something entirely different. Tasty Alchemy, if you will…

SIP & NIP
•Teeling Pot Still Whiskey
•Teeling Blackpitts Whiskey
•Killahora Apple Ice Wine
•Beamish Stout
•Fennel
•Smoked Ice Wine Lees

Thrilled to be across the pond collaborating with two amazing bars in the Bay Area. Drop by or over the next couple of nights, where we’ll be making drinks from our new menu, Tasty Anarchy.

Thanks to and

Three proper Irish bars under one roof 🇮🇪

The Snug welcomes Casements and Cask for an evening of fine whiskey, perfect pints, strong cocktails, and the kind of hospitality the Irish built their reputation on.
Expect world-class pours, neighborhood hospitality, and a room full of people who know how to close out a bar the right way.

May 27 • 8–11PM
Whiskey. Cocktails. No passport required. 🍀

Cask is looking for new team members, now hiring across all areas.

If you’ve experience in bars, restaurants or hospitality in general, and know how to move through a busy service we’d love to hear from you.

Full-time and part-time roles available, and full training is provided. Looking for people who care about hospitality, work well with others, and take pride in what they do.

Send your CV to [email protected] or drop in for a chat.

Bright and quietly wild, Late to Dinner drinks almost like a forest spritz. Sharp raspberry acidity and ripe fruit give way to green pine, dry apple and soft herbal notes, before finishing long with gentle fermentation and woodland bitterness.

Drawing inspiration from who champion the restoration and regeneration of Ireland’s native woodlands, and the idea of fallen forests becoming ecosystems once again, the drink also features an exclusive Cask blend of Irish Apple Brandy created in collaboration with .

Last year, we collected a wild yeast culture from a fallen pine tree, allowing the landscape itself to shape the fermentation process. That living culture now forms the foundation of both the soda and wild raspberry vinegar used in the drink, bringing a sense of time, place and renewal to every pour. Pine appears throughout the drink in different forms, adding freshness, structure and a distinct sense of place without overpowering the fruit. Rosebay willowherb also features, a plant often among the first to return after disturbance or deforestation, and long associated with resilience and regrowth.

Slightly untamed and alive with fermentation, it’s a drink that symbolises what returns to nature when we allow landscapes time to heal.

As the first elderflower of the year starts to blossom, it feels like the right moment to introduce Against the Tide. Each year, we work with elderflower. It’s a flavour people recognise, usually soft, floral and fleeting. But rather than repeat it, we’ve taken it somewhere new.

At the drink’s core is our wild Worcestershire, developed slowly over three years, beginning with fermented elderflower. Each season, we bring new flowers back into that base. What starts off bright and fragrant becomes deeper, more savoury, more complex, a different expression of the same ingredient.

Built around that is salmon-washed Bán Poitín and Dunville’s Three Crowns Peated. Using off-cuts from Sally Barnes’ wild salmon, smoked fins and trimmings that might otherwise be overlooked, we infuse a delicate salinity and a deep, clean smokiness into the spirit. Around that, lacto-fermented tomato and house hot sauce add depth, acidity and a gentle, lingering heat.

Inspired by Sally Barnes of Woodcock Smokery, Against the Tide is a smoky, savoury drink that leans into time, patience, and doing things properly. It’s a little fierce, a little wild, and completely on its own terms.

AGAINST THE TIDE
• Smoked Salmon Washed Bán Poitín
• Dunville’s Three Crowns Peated Whiskey
• White Port
• 3 Year Aged Wild Worcestershire
• Fermented Hot Sauce
• Lacto Tomato

Cask is Paris-bound next Monday for a guest shift at Bar 1802, Hotel Monte Cristo. An iconic bar that was inspired by parties thrown by author and playwright Alexandre Dumas, of Three Musketeers and Count of Monte Cristo fame.

It’s our first journey out of Ireland with our new cocktail menu Tasty Anarchy, and what a perfect city to tell the stories behind our drinks. Huge thanks to our friends at Teeling Whiskey. Santé!

Cask X Bar 1802
Monday 27th April | 8pm
📍 20-22 Rue Pascal, 75005, Paris

We’d love to be all smug and say that we opened Cask on World Bartender Day on purpose, but that’d be lies. That said, it was a happy coincidence and maybe a good omen that we opened our doors on MacCurtain Street 9 years ago today, on a day that celebrates one of the world’s oldest professions.

Huge thanks to everybody who came through those doors over the years, and enormous love and appreciation for every team member, supplier and collaborator! You’re absolute legends.