🥃 Irish Single Malt Whiskey

Irish Single Malt Whiskey (Single Malt Irish Whiskey) is a kind of Malt Irish Whiskey distilled entirely at a single distillery on the island of Ireland from 100% malted barley, water and yeast in pot stills. It is matured for at least three years in wooden casks on the island, and the finished whiskey is 40% ABV or more.

The technical file of the Irish Whiskey geographical indication (2014) defines malt as a distillate of a mash made only from malted barley, saccharified by the malt’s own enzymes (other natural enzymes are also allowed) and fermented with yeast. The malt is prepared by specialist maltings to the distillery’s order, unpeated or with a peaty character. The absence of unmalted barley sets it apart from Irish pot still.

It is distilled in batches, usually in smaller stills than those for pot still: the flavour is shaped by the length of the distillation, the cutting of “heads” and “tails” and the strength at which the spirit is collected. Each distillery chooses double or triple distillation according to its own tradition. The casks are wooden, for example oak, new or formerly holding Madeira, sherry, port or bourbon. The file describes the taste as malty and sweetish, and the texture as velvety and buttery.

The word “Single” is allowed only for three kinds (pot still, malt and grain) and only when all the whiskey in the bottle was distilled at one distillery. In the 19th century some Irish distillers made malt whiskey from 100% malt, but most mixed malt with unmalted barley. In 1987 the first independent distillery in over 100 years started production, and by 2014 the island had 16 distilleries.

Why it matters to you. “Single Malt” on an Irish label guarantees only malted barley and one distillery, not a single cask. The age on the label is the age of the youngest whiskey in the bottle, in years. Peated malt is also permitted, so read the description for a smoky taste. The WHO reminds us that there is no safe dose of alcohol.