History of Irish whiskey

There is much debate over who where and when whiskey started.  But it is believed that Ireland is truly the home.  Story has it that Irish Monks learned how to distill perfume while on trips to the Mediterranean in the 11^th century.  They brought this technique back to Ireland and eventually used it to make something drinkable. 

The ‘whiskey’ of that day would have been very different than today.  It would have been unaged and likely flavored with mint, thyme or anise.  This was likely the origin of gin.

Stills began popping up all over Ireland through the next few centuries.  The process moved into Scotland by 1494, and across all of the English world by 1556.  It was also at this time that an act was passed requiring distillers to have a license.  Very few people followed this rule. 

The first licensed distillery in Ireland is said to be Kilbeggan, licensed in 1757.  Bushmills claims to to actually being the oldest, with a license from 1608.  This is debated though, as this liscence is for Sir. Thomas Phillips, and there is no found connection between Phillips and Bushmills.

The Scots quickly overtook the Irish in volume.   The main improvement was the Coffey still, or column still.  This was a much more efficient method to making whiskey.  But by the 20^th century, Ireland again became the leader in US Whiskey. 

During the Irish War of Independence and Prohibition in the US, Ireland saw massive decline in their business.  Many smaller producers closed, leaving Jameson, Powers, Cork and Bushmills.  They chose to band together to save the Irish tradition.  They poured all of their resources initially into the Jameson brand, making it the most popular Irish whiskey today (Even thought Jameson was a Scot).

What is an Irish whiskey?  It can be one of these four types:

Single malt.  This means it is made from 100% malted barley and produced at one distiller.  It is pot stilled for a malty, sweet flavor. 

Single grain.  This can contain up to 30% malted barley, with the rest being any unmalted cereal grain (Wheat or corn), This is distilled in a Coffey still at only one distillery

Single pot still.  This spicy whiskey must have at least 30% of malted and unmalted barley.  It must be made at a single distillery and in a pot sill.

Blended.  This can be any blend of any combinations of whiskeys that fit into any of the first three conditions. 

The ‘e’ in Whiskey is said to have been added by the Irish, to differentiate their premium whiskey from the Scottish swill.  Up until the 1800s, nearly everyone omitted the e.  But when laws changed and the Scots were allowed to make whiskey similar to Ireland, they wanted to be sure everyone knew there was a difference. 

Make every day St. Patricks Day!