Ireland is the birthplace of whiskey. Historical records may be blurry, and facts can be disputed, but one thing is sure: the Emerald Isle has been distilling from grain since at least 1300, maybe even earlier.
But when it comes to this delicious distillate, Irish whiskey is far from being the most well-known and recognised worldwide. Probably, it’s not even in the “top three” list when you think about grain spirits. Let me guess: the order is Scotch Whisky, American bourbon, Japanese whisky. Am I right?
Still, Irish whiskey is here, it’s big and… it’s delicious. And the good news is that if you don’t know enough about it yet, you’re in for a wonderful discovery.
I have compiled a short guide for you, featuring five essential things to know about Irish whiskey: curiosities and lesser-known features, that will aid in your discovery journey. Or give you an upper hand in your next conversation with your fellow whiskey lovers!
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1. Let’s start with the spelling: Whisky or Whiskey?
If you are a whisk(e)y drinker, there is no way that you haven’t found yourself caught in the dispute at least once in your life. This is a lengthy, infamous diatribe that has sparked more than a discussion; the truth is that there shouldn’t even be one in the first place.
Yes, the vast majority of whiskey produced in Ireland is spelt with the “e”. But it has nothing to do with the style, the quality, or the presumed “uniqueness” of the spirit.
This spelling habit comes exclusively from marketing choices. Ireland has been producing grain-distilled spirits for centuries (and by the way, for a long time it wasn’t even called whiskey, with or without an “e”) before finding itself contending for its place on the market against Scotch-produced competitors. Changing the name has been merely a means to differentiate their product and claim individuality.
Want proof? Take a bottle of Belfast-born McConnell’s whisky: yes, you read it right. The brand, originally born in the late 1700s, didn’t carry any “e” because it just wasn’t customary at the time. When the Distillery reopened in 2024 with the mission of reviving the ancient glory of McConnel production, they decided to honour their tradition in every detail, spelling included.
Now you know. Next time somebody argues with you about what’s the true/right way to spell it, you should answer that the only right thing to do about whisk(e)y is enjoy a glass of it.
2. Triple distillation: a tradition, not a rule
Irish whiskey is triple distilled; this has been a commonly accepted assumption for a long time, especially during the vast majority of the 20th century, before the Irish whiskey renaissance. That is due mainly to two factors: the only distilleries still active after the big crisis of the 20s, which nearly annihilated the whiskey industry in the country, namely Jameson and Bushmills, were producing triple distilled Irish whiskey. That, plus the fact that Jameson was the most widely exported whiskey in the world, helped crystallise the equation Irish whiskey = triple distilled.
But the truth is that the techniques of whiskey-making in Ireland, throughout its multicentenary history, have been way more varied. And today, with more than 40 distilleries active on the Island, triple distilling is just one of the possible styles you can find and enjoy.
Triple distillation has its own perks and compelling personality, of course. When triple distilling, the spirit undergoes one more rectification, resulting in a generally smoother texture and a more refined and lighter flavour profile. But it just takes a look at the shelf in a very well-stocked spirit shop to find out that it’s not (anymore) the only option when it comes to Irish whiskeys.
Just as an example, the winner of the 2024 Best Irish Whiskey title at the World Whiskey Award is the double-distilled Dunville’s 21 YO Palo Cortado Sherry Cask Finish Single Malt.
3. To peat or not to peat? The lesser-known role of turf in Irish whiskey making
Another common misconception about Irish whiskey is that its traditionally sweet and mild character doesn’t come only from the triple distillation, but also from the absence of the aggressive bite of peated barley. Well, I have some news for you: Ireland is full of bogs. And turf has been a means of domestic heating for a long, long time.
So, especially on the West Coast and in the most rural areas of the land, it would have been more than common to find distillers using turf to dry their malted barley, with the result of infusing that delicious, mischievous flavour in the spirit.
More so, turf is created by the accumulation of a high amount of plants and organic matter over thousands of years, making bogs like memory lanes into the most ancient past of a land, and a true inventory of the native vegetation. To make it simple, Connemara peat can’t be the same as Islay peat, and the differences that every land carries with it end up influencing the grains, in its own, unique way. That’s the beauty of locally sourced materials, peat included.
Nowadays, Ireland has a wide range of peated whiskeys. Notable examples? The trailblazer Connemara, Micil Inverin Small Batch, and the entire whiskey production of the Sliabh Liag Distillers, from the Silkie range to the recently launched Distillery namesake Ardara.
4. The wild card: unmalted barley
There is a feature of Irish whiskey that is truly unique to the spirit-making in this Island. Something that was largely practised in ancient times, only to fall into disuse during the 20th century, but that is gladly living its own renaissance since the Irish whiskey industry began to rise again. I’m talking about the use of unmalted barley in the grain mix to create what is called Irish Pot Still whiskey. The use of unmalted barley gives the spirit a very distinct, oily texture, and an assertive spicy flavour that actually makes this style of whiskey one of the most sought after by Irish whiskey lovers.
The most widely recognised examples of Irish Pot Still whiskey are Redbreast and the full range of The Spot whiskeys, but you will find that the use of this wild card is becoming a common feature of many distilleries across the island.
5. Last but not least: casks exploration
Any whiskey lover/expert knows well the crucial role of the wood in the ageing process, and its ability to bestow on the spirits these fantastic, layered and complex flavour profiles.
The vast majority of whiskeys (and whiskies) age in casks of oak, either American (ex-bourbon) or European (usually ex-port, ex-sherry or other fortified wines). But oak is not the only wood for casks production, and if there is another big difference between the whiskey production in Ireland compared to Scotland (or the United States, in this case), it is that Ireland is not bound by regulation to use oak casks. Whiskey makers here can experiment with other woods, and oh boy, do they do it. The most notable experimenter of the other-than-oak avenue is probably Method and Madness, whose range features a Single Pot Stilll aged in chestnut, and a Limited Edition finished in Japanese cedarwood.
Exploring Irish Whiskey
Our short journey through the identity and history of Irish whiskey ends here. But yours is only beginning! Now, it’s time to hit the shelves and immerse yourself in the richness of this delicious, ancient and yet vibrant spirit. Will you go for the smoothness of a classic triple distilled, or dare to taste a West Coast peated dram? Seek the most celebrated Pot Still whiskeys or explore the surprises of an unconventional cask-finish?
Whatever you decide, sláinte!
