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Micallef, Joseph V. "Is It Whisky Or Whiskey And Why It Matters". Forbes . Retrieved 18 February 2021. Royal Oak Distillery, County Carlow (est. 2016) – previously called Walsh Whiskey Distillery. An Irish-Italian venture, since January 2019 100% owned by Illva Saronno the makers of Tia Maria. The distillery is expected to have a capacity of 500,000 cases per year. [68] The best Irish whiskey for: Those in search of an easy-to-drink, flavourful Irish whiskey with a medium budget The best Irish whiskey for: Those looking for a good Irish whiskey to drink straight as it’s smooth, sweet and doesn’t have a harsh finish Whether or not the Irish brought distillation to the British Isles – and they probably did – there’s no doubt that Ireland ruled the whisky world in the 19th century. Their secret was the use of huge pot stills, with John Jameson one of the pioneers, which gave their whiskeys unmatched consistency. Paradise lost
Bandon Distillery, Bandon, County Cork (1826–1929) – At its peak, Allman's distillery in Bandon was the largest rural distillery in Ireland, with an output of over 500,000 gallons per annum. [19] Taylor, Charlie (2 September 2015). "Over 80 jobs for Drogheda with new distillery and brewery". The Irish Times . Retrieved 2 September 2015. On the wild north coast of Ireland, the Bushmills Distillery has stood proud for over 400 years and it is one of the oldest of the many whiskey distilleries in Ireland. Crafted at Cooley Distillery, Connemara’s flagship single malt is among the few peated Irish whiskeys on the market. As such, it delivers ample smoke on the nose and palate. Also present are notes of honey, barley, chocolate, and salt. If you’re looking for something a little different than the standard Irish fare, you’ve found it here. The oldest known documented record of whiskey in Ireland was in 1405; in the Annals of Clonmacnoise it was written that the head of a clan died after "taking a surfeit of aqua vitae" at Christmas. Its first known mention in Scotland dates from 1494. [8] However, it is known that by 1556 whiskey was widespread, as an Act passed by the English Parliament declared whiskey to be "a drink nothing profitable to be drunken daily and used, is now universally throughout this realm made". [9] This Act also made it technically illegal for anyone other than "the peers, gentlemen and freemen of larger towns" to distil spirits without a licence from the Lord Deputy. [7] However, as Crown control did not extend far beyond the Pale, a fortified area around Dublin, this had little effect. [7] Irish whiskey is also described in The commodities of aqua vitae by Richard Stanihurst in 1547-1618 [10] Start of licensed distillation [ edit ]The issue came to a head in 1908, when a royal commission was appointed to investigate the issue. By this point, 60% of all whiskey produced in Britain and Ireland was made in Coffey stills. [26] In 1909, the royal commission settled the argument, declaring that whiskey could refer to the output of either Coffey or pot stills. [26] By comparison, a similar debate occurred in France, such that under French law, Cognac must be double-distilled in pot stills, [27] [28] whereas Coffey stills are permissible in the production of armagnac. New Midleton Distillery, County Cork (est. 1975) – produces Jameson, Powers, Paddy, Midleton, Redbreast, and others, including the independently sold Green Spot. Owned by Pernod Ricard since 1988 Viera, Lauren (5 May 2013). "Irish whiskey's growth spurt". Chicago Tribune . Retrieved 27 May 2014. McFarland, Ben; Sandham, Tom (15 March 2014). "A beginner's guide to Irish whiskey". The Daily Telegraph (London). Archived from the original on 12 January 2022 . Retrieved 27 May 2014. This single pot is made up of pot still whiskeys that have been aged between 7 and 10 years in a combination of bourbon and sherry casks.
subject to the maturation of the final distillate for at least three years in wooden casks, such as oak, not exceeding 700 litres (185 USgal; 154 impgal) capacity Unburdened by the nerdery that surrounds bourbon, free of the regional knowledge requirements of Scotch, and generally more affordable than both categories, Irish whiskey is an easy-drinking spirit perfect for both whiskey beginners and experts alike. Irish law dictates that whiskey must be aged for at least three years to bear the name "Irish whiskey," but that's only the minimum. Longer-aged bottlings are typically between 10 and 20 years old, but there are rare (and very expensive) expressions out there that have aged for 50 years or even longer. If you see an age on the label, that's the minimum amount of time every drop of the whiskey has spent in wood—it could potentially be a blend that also includes older spirits. If you’re a fan of our wide selection of Irish whiskies, you may also be interested in our other European whiskies too. We offer brands from all over the continent, from England to Finland, as well as bottles from further afield in Australia, India, and Japan.
Marrowbone Lane Distillery, Dublin (late 1700s–1920s) – One of the "big four" Dublin distilleries, Marrowbone Lane was run by William Jameson & Co. (not to be confused with John Jameson & Son above). At its peak Marrowbone Lane had some of the largest capital equipment of any whiskey distillery worldwide. [19]
Irish whiskey has a smoother finish as opposed to the smoky, earthy overtones common to Scotch whisky, which come largely from drying the malted barley using peat smoke. [29] [36] Peat is rarely used in the malting process outside of Scotland. There are notable exceptions to these rules in both countries. Examples include Connemara peated Irish malt whiskey from the Cooley Distillery in Cooley, County Louth; Pearse Whiskey from Pearse Lyons Distillery, Dublin a Dunville's peated from Echlinville Distillery. In the 18th century, demand for whiskey in Ireland grew significantly, driven both by strong population growth, and by displacing the demand for imported spirits. [16] Growth in the latter is very much visible in the share of Irish duties paid on legal spirits in the late 1700s. In 1770, whiskey only accounted for 25% of the total duty on spirits received by the exchequer, while duty on imported rum accounted for 51%, with the remainder divided equally between brandy and gin. [17] By 1790, however, whiskey's share accounted for 66%. [17]Taylor, Charlie (30 November 2018). "Powerscourt investors raise a glass to Irish whiskey". The Irish Times . Retrieved 27 May 2019. a b Hopkins, Amy (11 June 2019). "Roe & Co distillery starts production in Dublin". The Spirits Business . Retrieved 12 June 2019. During this period, the four largest Dublin distilling firms, of John Jameson, William Jameson, John Powers and George Roe (all family-run, and collectively known as the "Big Four") came to dominate the Irish distilling landscape. The chief output of these distilleries, known as single or " pure pot still" whiskey, was made from a mix of malted and unmalted barley, and solely distilled in pot stills. The style, having initially emerged as a means of avoiding a 1785 tax on malt, endured although the tax had been later repealed. [24] In fact, even by the late 1880s, only two of Ireland's then 28 existing distilleries were producing single malt whiskey, the rest steadfast in their devotion to "pure pot still". [24] For an industry that, until recently, had only three operational distilleries, Irish whiskey offers a richly varied array of styles and production methods. Double distillation, triple distillation – and a unique style of pot still whiskey that owes its genesis to a tax dodge. Buecheler, Christopher (2013). "An Introduction to Irish Whiskey". Primer Magazine . Retrieved 27 May 2014.
Taking the title of ‘Top Dog’ in our best Irish whiskey brands guide is the brilliant Redbreast 12, which is distilled at the famous Midleton Distillery in Cork. The only reason I came around to it is thanks to a friend from the UK who buys a bottle every time he passes through Dublin Airport. It has become our ‘Sure, we’ll have a night cap’ drink and it has grown on me. a b c d e f g h i j k l m n o Townsend, Brian (1997–1999). The Lost Distilleries of Ireland. Glasgow, Scotland: Neil Wilson Publishing. ISBN 1-897784-87-2. a b Malcolm, Elizabeth (1986). Ireland Sober, Ireland Free. Syracuse, N.Y.: Syracuse University Press. p.23. West Cork Distillers, County Cork (est. 2003) – produces single malt, whiskey, whiskey liqueur, vodka, gin and poitín. [77]a b O'Halloran, Barry (31 January 2017). "Diageo to spend €25m on developing whiskey brand". Irish Times . Retrieved 1 February 2017. This is a good Irish whiskey for first timers as it’s smooth and has a very pleasant finish. I’ve finished more bottles of this than I’d care to remember!
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