🥃 Irish Cream

Irish Cream is a geographical indication for a liqueur produced only on the island of Ireland, including Northern Ireland. It is a stable emulsion of fresh Irish dairy cream in a sweetened, flavoured alcohol base containing Irish whiskey. The minimum strength is 15% vol.; under EU rules the drink belongs to the category "liqueur". According to the EU register eAmbrosia, the name has been protected in the EU since 12 June 1989 (file PGI-IE+UK(NI)-02057).

The technical specification of the Irish Department of Agriculture, Food and the Marine sets the composition. The liqueur must contain at least 10% milk fat (weight per volume), and that fat may come only from fresh Irish cream made on the island from Irish milk. Cream here means the fat-rich part of cow's milk separated by skimming; it must be pasteurised, but not sterilised, UHT treated or frozen. The alcohol comes from ethyl alcohol or distillates of agricultural origin, and at least 1% of it must be Irish whiskey that complies with the Irish Whiskey Act 1980. Sugar, expressed as invert sugar, must be at least 100 g/l. Flavours, emulsifiers, stabilisers, chelating agents and colours may be used only if food law permits them. Making a concentrate for reconstitution outside the island is prohibited.

Cream and alcohol do not mix on their own, so the specification describes two production methods. In the single-stage method, a spirit premix (alcohol, carbohydrates, water, usually flavourings and colours) is combined with a protein premix (citric acid or its salt and milk or other natural proteins dissolved in water, mixed with the cream), and the whole mixture is homogenised until the fat globules are smaller than 5 microns, preferably under 2. In the two-stage method, only the cream and protein premix is homogenised, and the spirit premix is added afterwards. The proteins act as emulsifiers and protect the cream from the alcohol, so the emulsion stays stable throughout its shelf life.

The liqueur is made on the island, but it may be bottled elsewhere under company controls and official verification; the label then says "Bottled in …". Compliance is checked by the Department of Agriculture, Food and the Marine in Ireland and by HM Revenue and Customs in the United Kingdom.

The file names three links with the place of origin: Irish cream, Irish whiskey and a technique developed in Ireland. Ireland is an island washed by the Gulf Stream, with a mild climate well suited to grass, and its cattle rely heavily on grazing; according to the file, this gives Irish milk fat distinctive properties. Irish whiskey, itself a geographical indication, is matured in wooden casks on the island for at least three years.

The label must carry the sales name "Irish Cream Liqueur" or "Irish Cream" on the front of the bottle. The name must be prominent and legible, give equal weight to each word, and must not be interrupted by other text or images or combined with other words. Other spirit drinks may not be labelled or advertised in a way that suggests they are Irish Cream.

According to the specification, the first such liqueurs were presented in Dublin in 1974, creating a new category of spirit drinks. The 2015 specification puts the industry's need at about 350 million litres of fresh Irish milk a year, with exports above 90%.

Why it matters to you. The name "Irish Cream" may be used only for a liqueur that meets the specification; similar cream liqueurs from other countries cannot be called that. Milk is an allergen and is declared on the label. Store an opened bottle as the producer advises. WHO: there is no safe level of alcohol consumption.