🥃 Single Pot Still Irish Whiskey

Single Pot Still Irish Whiskey is whiskey of the Pot Still Irish Whiskey variety distilled entirely at one distillery on the island of Ireland from a mix of malted and unmalted barley in copper pot stills. The technical file for the Irish Whiskey geographical indication requires the mash to contain at least 30% malted and 30% unmalted barley.

Up to 5% of other cereals, such as oats or rye, may be added, and the malt used today is unpeated. The technical file calls unmalted barley an essential ingredient: it gives a spicy flavour and a distinctive creamy mouthfeel. Malt enzymes turn the starch into sugar, other natural enzymes are also allowed, and yeast ferments the wort.

Pot still whiskey is distilled in batches, usually in large stills, traditionally three times, although double distillation is permitted. Triple distillation yields a stronger spirit that is light in aroma yet notably sweet in taste. It matures for at least three years on the island of Ireland in wooden casks such as oak, often ones that held Madeira, sherry, port or bourbon. The finished whiskey has at least 40% vol.

In the 19th century Dublin distillers were proud of their pot still whiskey and sold it at a premium. By 1867 at the latest, Midleton had the world's largest still, holding 31,500 gallons. US Prohibition from 1919 shut this whiskey's main market. The word “Single” is allowed only if all the whiskey was distilled at one distillery.

Why it matters to you. Look for “Pot Still Irish Whiskey” or “Irish Pot Still Whiskey” on the label: these names guarantee the malted and unmalted barley mash and pot stills. “Single” adds the guarantee of one distillery. The age is that of the youngest whiskey, and only water and caramel E150a may be added. WHO: no amount of alcohol is safe.