The Jameson Distillery was also founded in 1779 in Dublin. At that time, many breweries and distilleries in the area used the high-quality stone-filtered subterranean water source that flowed beneath the city’s streets. John Jameson opened the distillery shortly after marrying into the powerful Haig family, who owned several scotch whisky interests throughout the United Kingdom. By 1805, the Jameson brand was the No. 1 Irish whiskey in terms of global volume sales — a crown it maintains to this day. In 1988, following an unsolicited takeover offer by Grand Metropolitan, Irish Distillers approached Pernod Ricard and subsequently became a subsidiary of the French drinks conglomerate, following a friendly takeover bid. [8]

By Irish whiskey standards, Paddy has a light and smooth character. The whiskey is very easy going, and while a whiskey aficionado might find it unsophisticated, its simple virtues make it very approachable for casual drinkers and enjoyable for just about anyone. The nose is grainy in a honey-nut style, and has an oily, aromatic quality that make this aspect of the whiskey just about the heaviest thing about it. On the palate, it is a mellow, soft whiskey, distinctively malty and with hints of toffee and vanilla. The finish continues that flavor, running to soft and sweet before ending on a decidedly woody, dry note. In first place on our list of the best Irish whiskey brands is Jameson, which is also one of the most famous Irish whiskey brands around the world.The following indicators should be taken as only a guide and not a set of hard and fast rules. Some "premium" whiskeys really are quite terrible, while some mass market products are good enough to pour into a decanter and serve to the Duke of Edinburgh. A+: A masterpiece and one of the ten best whiskeys of its type. Above five stars. Bushmills can proudly claim to be the oldest licensed distillery in the world and is one of Ireland’s best and most popular blends of single malt whiskies. But when Irishman Aeneas Coffey patented a device that pioneered column distillation in 1830, that dynamic was forever changed. Now, producers could utilize a modern approach and an energy-efficient technique to reduce the costs of spirits production. And as producers in Scotland, Canada and the United States embraced the new technology, many in Ireland were reluctant to change the formula that had given them the lion’s share of whiskey drinkers.

Paddy Whiskey is allowed to mature in oak casks for seven years, and its high malt content has given it the reputation of being one of Ireland’s smoothest and best Irish whiskey brands. 1. Jameson Irish Whiskey – the best Irish whiskey brand Credit: commons.wikimedia.org In the 1920s and 1930s in Ireland, whiskey was sold in casks from the distillery to wholesalers, who would in turn sell it on to publicans. [7] To prevent fluctuations in quality due to middlemen diluting their casks, Cork Distilleries Company decided to bottle their own whiskey known as Paddy, becoming one of the first to do so. [7] Present Day [ edit ]The term ‘triple distillation’ has become synonymous with Irish whiskey production. And while most whiskey exported from the island is triple distilled, it’s important to note that Irish whiskey brands are not required to triple distill their products to be considered an Irish whiskey. Irish Distillers completes sale of Paddy Irish Whiskey to US company". RTE. 18 May 2016 . Retrieved 17 August 2018. When I began writing about the whiskey industry in 2013, it became apparent the seemingly simple question ‘ What is the most popular Irish whiskey?‘ was a bit more complex than one might expect.

While peat whiskeys are an acquired taste, if Connemara Peated Single Malt is to your liking, it can make for a well-balanced and smooth Irish whiskey. 6. Bushmills Original – from the oldest licensed distillery in the world Credit: commons.wikimedia.orgRedbreast is renowned for its full-flavoured creamy and fruity taste that teases a hint of sherry. It gives you a long-lasting taste that is best enjoyed with a small bit of water, which will truly open up the potential of its flavour. McGuire, E.B. (1973). Irish Whiskey: A history of Distilling, the Spirit Trade, and Excise Controls in Ireland. Dublin: Gill and Macmillan. pp.375–381. ISBN 0064947017.