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Irish Whiskey

Due to the economic and political problems of the twentieth century, the once prolific nation of Ireland witnessed a collapse in distilling, and today, there are only four active distilleries in the country: Old Bushmills, Cooley, Kilbeggan, and New Midleton (producers of Jameson). In contrast to Scotch and for various historical reasons, there is a large portion of unmalted barley in the spirit, which lends more of an apple/spice note to the spirits and enhances their oily/unctuous textures. With one exception (Cooley’s Single Malt Connemara), Irish whiskey is not peat-fired, which makes it less smoky and lighter than many Single Malts.

After the mixture of unmalted and malted barley is brewed, Irish Whiskey is distilled three times in a pot still (though many large-scale producers use a continuous still now). By law, Irish whiskey must be aged a minimum of three years in cask (either used or first-fill), but most producers age for a period of seven years before bottling.

Types of Irish Whiskey

Single Malt: Connemara

Pure Pot Still: Malted and unmalted barley in a pot still (Redbreast is the classic example) 

Grain: Continuous stills, base of wheat or corn, cleaner/less flavorful

Blended Whiskey: a blend of single malt and/or single pot still with grain whiskeys

Bushmills: Single Malt & Grain

Jameson & Powers: blend of single pot still and grain

Paddy & Tullamore Dew: blends of single malt, single pot, and grain