Irish Whiskey

Ireland was presumably the first country that introduced distillation, primarily to produce a clear distillate known as uisge beatha—which is generally considered to be a predecessor of modern-day whiskey. Only produced and matured in the distilleries located in the Republic of Ireland and Northern Ireland, Irish whiskey is distinguished from other varieties for its smooth texture and flavor that is mainly achieved with triple distillation, though some distilleries nowadays opt for double distilled whiskey.

Official guidelines stipulate that Irish whiskey can be made from malted cereals with or without whole grains of other cereals, while the basic classification divides them into single pot still (mixture of malted and unmalted barley completely distilled in a pot still within a single distillery), single malt (made from malted barley distilled in a pot still within a single distillery), single grain (produced from various grains by continuous distillation in a column or Coffey still), and the most common variety - blended Irish whiskey (a combination of various styles).

The distillate must be aged in oak casks for a minimum of three years, and the drink has to be bottled at a minimum of 40% ABV. Irish whiskey is usually described as lighter and more subtle when compared to other whiskey styles, though age, grains, and distillation may significantly influence its flavor and texture.