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That popularity makes it pretty accessible for those new to whiskey and the triple blend is known for its smooth and gentle complexity.
We Are Kilbeggan". Kilbeggan Distilling Co . Retrieved 31 March 2022. 1757:Matthias McManus establishes Kilbeggan's first distillery under the patronage of Gustavus Lambert." ... "1917:Owing to food shortages throughout Great Britain, the distilling of whiskey in Ireland is suspended." ... 1983:"We got the key and walked in one Saturday morning in 1983. Every place was covered in rubble and falling timbers. Totally derelict. All the roofs had fallen in, all the windows were blown out. It was a huge, sprawling complex of dilapidated buildings and we had absolutely nothing. (per Kitty Flynn, the town historian) Cooley Distillery, County Louth (est. 1987) – when opened it was the only independent distillery in Ireland. [50] Along with its sister distillery in Kilbeggan, it produces the Connemara, Tyrconnell, Kilbeggan and 2Gingers whiskeys. It has been owned by Beam Suntory since 2011. Tullamore D.E.W is the smoothest Irish whiskey, in my opinion, and it’s always very well priced, which will suit those looking for a good Irish whiskey on a budget. The Irishman is a brand of (previously) sourced Irish whiskey released by the Walsh Whiskey Distillery Ltd. The company built their own distillery in Royal Oak, County Carlow in 2016, but there’s no indication when my sample was poured. It’s very likely to be the older sourced liquid. Walsh also sells the very popular Writers’ Tears. Unlike the company’s other products ( Founder’s Reserve was… not great) which are blends of single malt and single pot-still Irish whiskey, this is straight triple-distilled single malt aged in a combination of oloroso sherry and ex-bourbon casks. The final product of uncertain age is bottled at the bare minimum 40% ABV. Old Tullamore Distillery, County Offaly (1829–1954) – once one of Ireland's most successful distilleries, Tullamore D.E.W., one of Ireland's most well known whiskeys was originally produced here.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] Niche Cream Alcoholic Drinks: Whiskey Producers Ireland". Archived from the original on 8 July 2013 . Retrieved 4 August 2013. Buecheler, Christopher (2013). "An Introduction to Irish Whiskey". Primer Magazine . Retrieved 27 May 2014. Sood, Suemedha. "A guide to the lingo and history of whiskey". www.bbc.com . Retrieved 18 February 2021.
Whiskeys made entirely from malted barley distilled in a pot still within a single distillery are referred to as single malt whiskeys, a style also very commonly associated with Scotch whisky. These may be double or triple distilled. [24] Single pot still whiskey [ edit ] The body has notes of orchard fruits, both fresh and cooked with a little vanilla cream and the finish is medium-length with spice and honey.
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The best Irish whiskey for: Both first time sippers and experienced palates will appreciate Redbreast 12 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. 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. One of the things I like most about Paddy is that it has a taste that is fairly inoffensive to novice whiskey sippers, which makes it a go-to for any occasion that warrants a bring-a-bottle-buzz. 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.
With Water: A few drops of water bring out more woody aromas, but they’re flat and cardboard-like. The palate is thinner and tastes watered-down, as does the finish. Skip the water here. However, I’ve found myself decidedly avoiding it in recent pub-visits, hence the switch (note: Yellowspot is still a great drop, but no longer one of my favourites).Phelps, David (17 March 2014). "Twin Cities pub master is taking his Irish whiskey on the road". Star Tribune (Minneapolis) . Retrieved 27 May 2014.
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! From a regulatory perspective, the introduction of the Act is a historical milestone as it provides a clear distinction between licit and illicit whiskey distillation in Ireland. For many years following its introduction, whiskey produced by registered distillers was known as "parliament whiskey", [7] while that produced by illicit producers was, and still is referred to as Poitín, a Gaelic term meaning "small pot" (often anglicised as poteen) in reference to the small pot stills used by the illicit distillers. However, although traditionally the product of illicit production, many legal varieties of Poitín have come to market in recent years.Due to the stringency of this Act, which made assumptions about output (for instance, a 500-gallon pot still was assumed to produce 33,075 gallons a month) [19] and the minimum numbers of days which a still was in operation per annum (112), [16] many of the smaller or less efficient registered distilleries were forced underground. In 1779, when the Act was introduced, there were 1,228 registered distilleries in Ireland; however, by 1790, this number had fallen to 246, and by 1821, there were just 32 licensed distilleries in operation. [7] [16] This had the effect of concentrating licit distillation in a smaller number of distilleries based mainly in the larger urban centres, such as Cork and Dublin, which offered better markets for legal producers. [16] In the rural areas distillation became a more illicit activity, in particular in the northwest of Ireland where agricultural lands were poorer and poitín provided a supplemental source of income to the tenant farmers, an income which landlords were again slow to curtail as it would have weakened their abilities to pay rent. [16] The scale of this illicit activity was such that one surveyor estimated that duty was paid on only 2% of the spirit consumed in the northwestern provinces of Ulster and Connaught, [20] while Aeneas Coffey (an excise officer at the time, and later inventor of the Coffey Still) estimated that there were over 800 illicit stills in operation in Inishowen, County Donegal alone. [7] By contrast, illicit distillation in Munster and Leinster was less extensive. [16] Single pot still whiskey is made from a mixture of malted and unmalted barley completely distilled in a pot still within a single distillery. This differs from single malt whiskey through the inclusion of raw, unmalted grain in the mash. This style has also historically been referred to as "pure pot still" whiskey and "Irish pot still whiskey", with older bottlings and memorabilia often bearing these names. Single pot whiskeys were the most common style of Irish whiskey until the emergence of blends in the 20th century. [24] Grain whiskey [ edit ] Toland, Bill (13 March 2014). "Spirits: Irish whiskey is going 'through the roof' ". Pittsburgh Post-Gazette . Retrieved 27 May 2014.
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