Dear Editor,
I recently read Frank McNally’s diary entry from the 10th of April in the Irishman’s column, and found much joy in it, as well as the accompanying reader responses. They cast light on the rich, creamy residue I remembered seeing in bottles from my past – a memory so distant it almost seemed a figment of my imagination. The brew tasted more robust back then with a deeper flavor profile, not to mention a crisp bite nothing like what we have today. My father, firm in his traditions, always insisted this drink be served at room temperature.
I recall Morton’s, an independent bottler company situated in Belfast, known for its pint bottles of “Red Heart”, a unique version of bottled Guinness. This was often a topic of impassioned discussions, asserting that its richness superseded that of the regular Guinness variant. Some enthusiasts even exclusively ordered this unique type.
Regrettably, this cherished brand vanished long ago when Guinness monopolised the brewing process from start to finish leaving us no way of revisiting the flavour that once was.
Having been a committed Guinness connoisseur for over four decades, no other libation has paralleled it, in my humble opinion.
Yours sincerely,
Craig Douglas,
Belfast.