The Irish weren’t the first to distill, but they were likely the first to make whiskey. Pot still distillation was introduced to Ireland around 1000 C.E. At the time, the practice of distillation was utilized for perfume or medicine, with the native wines as the base. In Ireland, the local strong beer was the distilling base to make the first whiskey. That particular base was made from a combination of malted and unmalted native barley grain, setting the stage for the future of traditional Irish whiskey. Scotland, on the other hand, known for their single malts, is made from 100% malted barley.

Irish Pot Still at Teeling

By 1500, distillation was widespread in Ireland. Producers utilized double and triple distillation systems for a cleaner, softer, more palatable spirit. In 1725, a tax on malt led producers to use a larger portion of unmalted barley which has become a defining element of Irish Whiskey. During this time, Irish whiskey, with nearly 2000 pot still in operation, became the gold standard. It was admired worldwide with most exported to USA. In 1830, Irishman Aeneas Coffey invented the column still, also known as the patent still, Coffey still, or continuous still, and revolutionized the spirit industry worldwide. The invention allowed for mass distillation to run 24 hours a day, without the need tediously clean the stills between small batches.

Coffey Still

Many whiskies that were pure pot still became blends, and combined with the events of the 20th century, Irish whiskey became an afterthought. For a time, two pot still whiskeys survived, from the only 3 distilleries on the island. Today, there is a resurgence, with 16 distilleries in operation and 14 more in the works, and the pot still whiskey is coming back with them.

There are 4 categories of Irish Whiskey, all of which must be made in Ireland and aged 3 years. Triple distillation is a very common practice to the island but not law.

• Pot Still Irish Whiskey is defined by:
  95% barley- minimum 30% malted and 30% unmalted barley
  Distilled in pot stills
  This process is labor intensive and increases cost of the final product
• Malt Whiskey
  100% malted barley
  Distilled in pot stills
• Single Grain Whiskey
  Unmalted cereal grains and up to 30% malted barley
  Distilled in column stills
• Blended Whiskey
  Blend of 2 more whiskey styles