The Doss House Whisky and Cheese Masterclasses in a Former Opium Den

Experience The Doss House Whisky and Cheese Masterclasses in a former opium den.

The Doss House, a specialist whisky bar with a chequered history has taken residence in The Rocks.

Located along George Street in The Rocks, the underground bar opened its doors earlier in the year to high acclaim. Boasting a collection of over 150 whiskies spanning the globe, the bar also features a solid cocktail list with classics such as Old Fashioned, Bee’s Knees and Southside, and house specialties such as Punch Drunk, a combination of Angostura, Amaretto, fresh lime and orange.

Part of the charm of The Doss House is its colourful history which spans 170 years. The underground space was once home to a bootmaker, a boarding house and an opium dealer and now a specialist whisky bar.

Co-owners Colm O’Neill and Eoin Daniels have incorporated that history into the fitout of the space which is made up of five different cosy rooms: Unwin’s Stores, The Dock Bar, Ung Quoy’s Den, The Bootmaker’s Workshop, and The Sailors Garden.

With vast and growing collection whiskies, a whisky novice may it daunting to make a choice. The bar team can easily guide guests along a taste journey to discover what they like. Another way to get acquainted with the dark spirit is to attend one of the Whisky and Cheese Masterclasses.

The Doss House’s Whisky and Cheese Masterclasses run monthly and are co-presented by a whisky and cheese expert.

The August masterclass was hosted by The Doss House Bar Manager, Alex O’Brien and cheese expert Claudia Bowman of Macintosh and Bowman.

Upon arrival, a whisky sour was served at the bar before guests were welcomed into Ung Quoy’s Den with its semicircular booths. It may have been an opium den in a former life, but the only aromas were those of whisky intermingled with the perfume of ripe cheese.

On taste was Glenglassaugh Revival, Glendronach 12 yo, Glenglassaugh Evolution and concluding with BenRiach Birnie Moss Intensely Peated Whisky.

Artisan cheeses included a bloomy rind, cows milk Gruyere from the Jura, cloth wrapped cheddar, Epoisses washed rind and an Irish blue with notes of Vegemite and yeasty cheese.

The masterclasses are highly interactive and they’re presented in a very relaxed, fun and non-judgemental environment. Participation and opinions are encouraged and while pairings are recommended, guests are invited to sample the various whisky and cheeses and make up their own mind as to which pairings are their favourites.

At The Doss House Whisky and Cheese masterclasses, you’re in for a fun, informative and delicious evening. The sessions run every month so be sure to secure your spot as spaces are very limited.