whisky irlandés

Popular spirit made in Ireland

Para la novela del mismo nombre, vea Irish Whiskey (novela) .

whisky irlandés

Tres whiskies irlandeses: Knappogue Castle , Jameson y Bushmills
Tipo	Whisky
País de origen	Irlanda
Alcohol por volumen	40–94,8%
Color	De oro pálido a ámbar oscuro
Variantes	Pot Still whisky irlandés Whisky irlandés de malta Whisky irlandés de grano Whisky irlandés mezclado

El whisky irlandés ( irlandés : Fuisce o uisce beatha ) es un whisky elaborado en la isla de Irlanda . La palabra 'whisky' (o whisky) proviene del irlandés (o 'gaélico') uisce beatha , que significa agua de vida . ^{[1] [2] [3]} El whisky irlandés fue una vez el licor más popular del mundo, aunque un largo período de declive desde finales del siglo XIX en adelante dañó enormemente la industria, ^[4] tanto que aunque Irlanda se jactó de al menos 28 destilerías en la década de 1890, en 1966 este número se había reducido a solo dos, y en 1972 las destilerías restantes, Bushmills Distilleryy Old Midleton Distillery (reemplazada por New Midleton Distillery ), eran propiedad de una sola empresa, Irish Distillers .

La situación del monopolio terminó con el lanzamiento de la primera destilería nueva en décadas, Cooley Distillery , en 1987. ^[5] Desde la década de 1990, el whisky irlandés ha experimentado un resurgimiento en popularidad y ha sido el licor de más rápido crecimiento en el mundo. mundo cada año desde 1990. Con un crecimiento de las exportaciones de más del 15% anual, se han ampliado las destilerías existentes y se han construido varias destilerías nuevas. A diciembre de 2019, Irlanda tiene 32 destilerías en funcionamiento, y hay más planeadas o en desarrollo. ^[6] Sin embargo, muchos de estos no han estado operando el tiempo suficiente para producir whisky en el lugar lo suficientemente añejado para la venta, y solo dos, Bushmills en Irlanda del Norte y Kilbeggan, estaban operando antes de 1975, este último con una larga pausa.

Historia

El whisky irlandés fue una de las primeras bebidas destiladas en Europa, surgida alrededor del siglo XII. Se cree que los monjes irlandeses llevaron la técnica de destilar perfumes a Irlanda de sus viajes al sur de Europa alrededor del año 1000 d.C. Los irlandeses luego modificaron esta técnica para obtener un licor potable. Aunque denominado "whisky", el aguardiente producido durante este período habría diferido de lo que se reconoce actualmente como whisky, ya que no habría sido añejado y a menudo se aromatizó con hierbas aromáticas como menta, tomillo o anís. ^[7] Irish Mist , un licor de whisky lanzado en 1963, se basa supuestamente en tal receta.

Aunque se sabe que ha ocurrido durante cientos de años, los registros de producción de whisky en Irlanda pueden ser difíciles de conseguir, particularmente en los primeros años cuando la producción no estaba regulada. Incluso en años posteriores, como la producción era frecuentemente ilícita, los registros oficiales se parecen poco a la realidad. ^[7] Además, como muchos discos irlandeses eran tradicionalmente orales en lugar de escritos, es probable que se pierdan detalles sobre la producción inicial. ^[7]

El registro escrito más antiguo conocido de whisky proviene de Irlanda en 1405 en los Anales de Clonmacnoise , donde se escribió que el jefe de un clan murió después de "tomar un exceso de aqua vitae " en Navidad. Su primera mención conocida en Escocia data de 1494. ^[8] Sin embargo, se sabe que en 1556 el whisky estaba muy extendido, ya que una ley aprobada por el Parlamento inglés declaró que el whisky era "una bebida nada rentable para beberse a diario y ahora se utiliza. universalmente a través del reino de Irlanda ". ^{[ cita requerida ]} Esta ley también hizo técnicamente ilegal que cualquier persona que no sea "los compañeros, caballeros y hombres libres de las ciudades más grandes" destile bebidas espirituosas sin una licencia del Lord Diputado. ^[7]Sin embargo, como el control de la Corona no se extendió mucho más allá de Pale , un área fortificada alrededor de Dublín, esto tuvo poco efecto. ^[7]

Proceso

La destilería Bushmills, condado de Antrim, afirma ser la destilería con licencia más antigua del mundo

El whisky irlandés tiene un final más suave en comparación con los matices ahumados y terrosos comunes al whisky escocés debido en parte al repiqueteo. ^{[9] La} turba se utiliza raramente en el proceso de malteado fuera de Escocia. Existen notables excepciones a estas reglas en ambos países. Los ejemplos incluyen el whisky Connemara de malta irlandesa peated (doble destilación) de la destilería Cooley en Riverstown , Cooley, County Louth ; Whisky Pearse de la destilería Pearse Lyons, Dublín ; Dunville's peated de Echlinville Distillery, Kircubbin, Condado de Down; y el whisky aún inédito de la destilería Waterford.

Inicio de la destilación con licencia

En 1608, el rey James I concedió una licencia a Sir Thomas Phillips, un terrateniente de Bushmills, condado de Antrim. ^[10] Es a través de esta licencia que Old Bushmills Distillery afirma ser la concesión de licencia para destilar más antigua que se conserva en el mundo. Sin embargo, la destilería y la empresa Bushmills actuales no se registraron para comerciar hasta 1784 ^{[10], lo} que permite que la destilería Kilbeggan (antes destilería Locke), fundada por la familia McManus en Kilbeggan, condado de Westmeath, tenga licencia y destile desde 1757 (no contando el período entre 1954 y 2007) para reclamar el título de la destilería con licencia más antigua de Irlanda. ^[11]Kilbeggan también tiene lo que se cree que es la olla de cobre en funcionamiento más antigua del mundo, con más de 250 años. ^{[12] [13]}

En 1661, la Corona introdujo un impuesto sobre la producción de whisky en Gran Bretaña e Irlanda. ^[7] Por lo tanto, en teoría, todos los destiladores de whisky en Irlanda debían registrarse y pagar impuestos. Aunque el control de la Corona ahora se extendía mucho más allá del Pale, hay un registro oficial limitado de destilación de whisky durante este período. Una de las razones de esto es que, hasta 1761, el registro se realizaba de forma voluntaria. ^[7] Por lo tanto, dado que el registro implicaba el pago de un impuesto, se evitó en gran medida por razones obvias. ^[7] Otra razón es que los encargados de hacer cumplir la ley eran con frecuencia propietarios locales y, si sus inquilinos eran destiladores ilícitos, no era lo mejor para ellos hacer cumplir la ley. ^[7]Sin embargo, se sabe que se produjeron más destilaciones de las que se registran oficialmente, ya que cuando posteriormente el registro se hizo obligatorio, varios registros detallan el uso de las instalaciones existentes. ^[7]

Desde una perspectiva regulatoria, la introducción de la Ley es un hito histórico, ya que establece una clara distinción entre la destilación de whisky lícita e ilícita en Irlanda. Durante muchos años después de su introducción, el whisky producido por destiladores registrados se conocía como "whisky del parlamento", ^[7] mientras que el producido por productores ilícitos era, y todavía se conoce como Poitín , un término gaélico que significa "olla pequeña" (a menudo en inglés como poteen) en referencia a los alambiques pequeños utilizados por los destiladores ilícitos. Sin embargo, aunque tradicionalmente producto de la producción ilícita, en los últimos años han salido al mercado muchas variedades legales de Poitín .

En el siglo XVIII, la demanda de whisky en Irlanda creció significativamente, impulsada tanto por el fuerte crecimiento de la población como por el desplazamiento de la demanda de bebidas espirituosas importadas. ^{[14] El} crecimiento de este último es muy visible en la parte de los derechos irlandeses pagados por los espíritus legales a finales del siglo XVIII. En 1770, el whisky solo representaba el 25% del arancel total sobre las bebidas espirituosas que recibía el fisco, mientras que los aranceles sobre el ron importado representaban el 51%, y el resto se dividía en partes iguales entre brandy y ginebra. ^[15] En 1790, sin embargo, la participación del whisky representaba el 66%. ^[15]

Como consecuencia de este aumento de la demanda, algunos destiladores priorizaron la cantidad sobre la calidad, en detrimento de su producto. ^[7] Esto llevó al parlamento a aprobar una ley en 1759 que prohíbe a los destiladores utilizar cualquier ingrediente que no sea malta, cereales, patatas o azúcar en la producción de whisky, y que prohíbe específicamente varios ingredientes desagradables. ^[7] Otra consecuencia fue que los ingresos potenciales perdidos para el fisco por la subestimación de la producción en las destilerías legales y la evasión fiscal de los productores ilícitos se volvieron más significativos, lo que llevó al parlamento a introducir otra ley del Parlamento. Esto fue promulgado en 1779 y reformó significativamente la forma en que se calcularon los impuestos pagaderos sobre la producción de whisky. ^[7]Anteriormente, se pagaban impuestos sobre los volúmenes de producción, que estaban sujetos a manipulación. Sin embargo, esta Ley eliminó la posibilidad de que no se declarara lo suficiente al hacer que los impuestos se pagaran sobre la producción potencial de una destilería (según la capacidad de sus alambiques), en lugar de su producción real o informada. ^[14] Además, la Ley sancionó a los destiladores más pequeños en un intento por reducir el fraude de informes. ^[dieciséis]

Debido a la rigurosidad de esta Ley, que hacía suposiciones sobre la producción (por ejemplo, se supuso que una destilería de 500 galones producía 33,075 galones al mes) ^[17] y el número mínimo de días que una destilería estaba en funcionamiento por año ( 112), ^[14] muchas de las destilerías registradas más pequeñas o menos eficientes fueron forzadas a la clandestinidad. En 1779, cuando se introdujo la Ley, había 1.228 destilerías registradas en Irlanda; sin embargo, en 1790, este número se había reducido a 246, y en 1821, solo había 32 destilerías autorizadas en funcionamiento. ^{[7] [14]} Esto tuvo el efecto de concentrar la destilación lícita en un número menor de destilerías basadas principalmente en los centros urbanos más grandes, como Cork y Dublín, que ofrecían mejores mercados para los productores legales.^[14] En las zonas rurales, la destilación se convirtió en una actividad más ilícita, en particular en el noroeste de Irlanda, donde las tierras agrícolas eran más pobres y el poitín proporcionaba una fuente de ingresos complementaria a los arrendatarios, un ingreso que los terratenientes de nuevo tardaron en reducir, ya que habría debilitado su capacidad para pagar el alquiler. ^[14] La escala de esta actividad ilícita fue tal que un topógrafo estimó que solo se pagaba el impuesto sobre el 2% del alcohol consumido en las provincias noroccidentales de Ulster y Connaught, ^[18] mientras que Aeneas Coffey (un oficial de impuestos especiales en ese momento, y más tarde inventor del Coffey Still ) estimó que había más de 800 alambiques ilícitos en funcionamiento en Inishowen ,Condado de Donegal solo. ^[7] Por el contrario, la destilación ilícita en Munster y Leinster fue menos extensa. ^[14]

Según algunas medidas, la ley tuvo éxito, ya que el volumen de whisky sobre el que se pagaba el impuesto especial aumentó de 1,2 millones a 2,9 millones de galones. ^{[14] [18]} Además, impulsó inversiones de capital en el establecimiento de destilerías más grandes (que eran más fáciles de regular), debido a la necesidad de economías de escala para beneficiarse de la destilación legal. ^[14] Sin embargo, cuando la demanda de whisky aumentó a principios del siglo XIX, debido al crecimiento de la población y a los cambios en los patrones de consumo (que lo vieron cada vez más arraigado en las actividades culturales irlandesas), ^[14] gran parte de la demanda fue satisfecha inicialmente por pequeños escala de destiladores ilícitos que no necesitaban pagar impuestos o cumplir con las restricciones de la Ley de 1779. ^[14]De hecho, durante este período se dispuso de tanto licor ilícito que los destiladores autorizados de Dublín se quejaron de que podía obtenerse "tan abiertamente en las calles como venden una barra de pan". ^[19]

Reforma y expansión

La destilería Old Midleton , construida en 1825, alberga un gigantesco alambique de 31,618 galones , tan grande que la sala de destilería tuvo que construirse a su alrededor. Aunque ya no está en uso, permanece en su lugar dentro del antiguo edificio de la destilería. ^[7]

In 1823, the authorities, acknowledging the problems with the licensing system, cut the duties by half,^[14] and published an Excise Act which significantly reformed the existing legislation, making legal distillation much more attractive.^[7] In particular, the reforms removed the need for distillers to rush production in order to produce as much (or more) whiskey than duties would be paid on, leading to improvements in fuel efficiency and product quality, as distillers could operate the stills at a more appropriate pace.^[14] In addition, restrictions on the type and capacity of stills used were removed, granting distillers more freedom to tailor their equipment.^[14]Otra reforma significativa fue un cambio en la forma en que se pagaban los derechos. Anteriormente, los aranceles se cobraban mensualmente, en función de la producción fija, lo que significa que las destilerías pagaban impuestos sobre el whisky antes de su venta. ^[14] Sin embargo, según las reformas, los aranceles se pagarían solo cuando el whisky se vendiera realmente, lo que hacía más atractivo su almacenamiento en bonos, ya que una menor parte del capital de trabajo de la destilería se inmovilizaría en acciones ya gravadas. ^[14]

Juntas, estas reformas mejoraron enormemente el panorama de la destilación, lo que provocó una caída en la producción ilícita de whisky y un auge en la inversión en destilerías legales. En 1821, dos años antes de las reformas, había 32 destilerías autorizadas en Irlanda. Solo cuatro años después (en 1827), este número había aumentado a 82 y llegó a 93 en 1835, un pico del siglo XIX. ^[14] El mayor atractivo de la destilación legal es evidente en la escala del equipo utilizado. Antes de la Ley de Impuestos Especiales de 1823, la olla más grande todavía en Irlanda tenía una capacidad de solo 750 galones. En 1825, sin embargo, la destilería Midleton operaba un alambique de 31,618 galones, que sigue siendo el más grande jamás construido; ^[17]Note: the largest pot still in operation in the world (as of 2014), located next door in the New Midleton Distillery, are roughly half this size, at 16,498 gallons (75,000 litres).^[20]

Domestic demand was reduced somewhat in the mid-1800s, due to the Temperance movement of the 1830s, and the Great Famine of the 1840s (during which a million Irish died and a million Irish emigrated). Between 1823 and 1900, however, whiskey output in Ireland still increased fourfold,^[7] and with access to the overseas markets provided by the British Empire, Irish whiskey became the most popular spirit in the World. "Dublin whiskey" was particularly well regarded.^[17]

Dublin whiskey peak

Jameson's Bow Street distillery pictured in Alfred Barnard's 1887 report on the distilleries of Britain and Ireland

In the early 1800s, Ireland was the largest spirit market in the United Kingdom, with demand for spirit exceeding that of more populous England.^[14] Therefore, as capacities expanded, Ireland became the largest producer of spirits in the United Kingdom; and Dublin, then the largest market for spirits in Ireland, emerged as a major distilling centre. By 1823, Dublin boasted the five largest licensed distilleries in the country.^[14][21] At their peak, the distilleries in Dublin would grow to become the largest in the world, with a combined output of almost 10 million gallons per annum, the largest of which, Roe's Thomas Street Distillery, had an output exceeding 2 million gallons per annum.^[17] By 1878, the reputation of Dublin whiskey was such that Distillers Company Ltd., a Scottish distilling firm, having built a distillery in Dublin, claimed that Dublin whiskey could sell for a 25% premium over other Irish whiskeys, and that it had a demand five times that of Scotch at the time. Although these figures are likely inflated, they give an indication of the esteem in which Dublin whiskey was held, even by Scottish distillers.^[17]During this period, the four largest Dublin distilling firms, of John Jameson, William Jameson, John Powers and George Roe (all family-run, and collectively known as the "Big Four") came to dominate the Irish distilling landscape. The chief output of these distilleries, known as single or "pure pot still" whiskey, was made from a mix of malted and unmalted barley, and solely distilled in pot stills. The style, having initially emerged as a means of avoiding a 1785 tax on malt, endured although the tax had been later repealed.^[22] In fact, even by the late 1880s, only two of Ireland's then 28 existing distilleries were producing single malt whiskey, the rest steadfast in their devotion to "pure pot still".^[22]

In this period, when Irish whiskey was at its zenith, it would have been difficult to imagine that Scotch, then produced by small-scale producers and almost unheard of outside of Scotland,^[7] would soon become the world's preeminent drink, while Irish whiskey, then the world's most popular whiskey, would enter a century of decline, culminating with all of Dublin's great distilleries shutting their doors. By the late 20th century, the once-popular pure pot still whiskey had almost disappeared entirely, with only two specialist bottlings, Green Spot and Redbreast remaining in existence.^[22] However, since 2010, several new single pot whiskeys have been launched.^[22]

Coffey still

A Coffey still, installed at the old Tullamore Distillery in 1948, later lay unused outside the then closed Kilbeggan Distillery for several years.

There were a number of factors, both internal and external, which led to this decline. However, one of the main turning points was the patenting in 1832 of the Coffey still by Aeneas Coffey. Ironically, Coffey was both the former Inspector General of Excise in Ireland, and subsequently, after leaving the excise service, an Irish distiller himself.^[16] His patent, the Coffey still, was a continuous distillation apparatus which offered an improvement on the traditional pot still. Although similar continuous stills had been proposed in the past, including by other Irish distillers themselves, the Coffey still was the most effective, and soon entered widespread use.^[16]

Unlike traditional pot stills, which were operated in a batch manner, Coffey stills could be operated continuously. This made them cheaper to operate, as they required less fuel, and more efficient to run, producing a continuous, rapid output of spirit. In addition, because technically, continuous distillation entails the conduct of a series of distillation runs in sequence internally within a self-contained unit rather than the conduct of a single distillation within a pot still, Coffey stills were capable of producing a far higher strength output than pot stills. However, this advantage also came with a downside. As a consequence of increasing the alcohol concentration in the product, Coffey stills removed some of the other volatile components responsible for flavour.^[16] As a result, their use proved extremely controversial when first introduced.

Ireland was the initial testing ground for the Coffey still, with Coffey showcasing them in his own distillery and offering them to other Irish distillers. Although there were seven in operation in Ireland by 1833,^[14] their use did not become widespread amongst the larger distilleries. In particular, the big four Dublin distillers, proud of their existing produce, scoffed at its use, questioning if its product, grain whiskey, which they termed neutral or silent (i.e. tasteless) spirit, could even be termed whiskey.^[7] It wasn't that the distillers were Luddites, afraid of change; their distilleries were amongst the most advanced in the world.^[17] The distillers were simply steadfast in the belief that their existing methods yielded a superior whiskey.^[16] For instance, John Jameson trialled a Coffey still at his distillery, but chose to not adopt the technology because he was not satisfied with the quality of product it produced.^[16] Therefore, in the face of opposition in Ireland, Coffey offered his still to the English gin and Scottish whisky distillers, who proved more receptive, and where the technology gained widespread use.

The adoption of the Coffey still in Scotland was indirectly assisted by Ireland's Great Famine of the 1840s, which led to the repealing of the Corn Laws, which between 1815 and 1846 had restricted the import of cheaper foreign grain into Britain and Ireland. After the laws were repealed in 1846, cheap American corn could be imported and used to produce neutral spirit in Coffey stills. This spirit, though lacking in taste, could then be blended with traditional pot still derived spirit to produce a cheaper "blended whiskey". This blended whiskey, which was less intense in taste than pure pot still, was to prove popular in Britain, capturing much market share from Irish pure pot still whiskey.

Despite changing tastes and falling market share, the adoption of Coffey stills was stubbornly resisted by Irish distillers for many years, with some arguing for restrictions on their use. For instance, in 1878, the big Dublin distillers jointly published a pamphlet entitled "Truths about Whisky", in which they referred to the output of Coffey stills as "Good, bad or indifferent; but it cannot be whiskey, and it ought not to be sold under that name".^[23] In 1904, almost seventy years after the Coffey still had been patented, the Senior Manager of Ireland's largest rural distillery, Allman's of Bandon, placed an outright ban on the introduction of Coffey stills at his distillery, in the face of opposition from a director.^[7]

The issue came to a head in 1908, when a royal commission was appointed to investigate the issue. By this point, 60% of all whiskey produced in Britain and Ireland was made in Coffey stills.^[24] In 1909, the royal commission settled the argument, declaring that whiskey could refer to the output of either Coffey or pot stills.^[24] By comparison, a similar debate occurred in France, such that under French law, to be termed "Cognac", a spirit must be produced using a pot still, whereas Coffey stills are permissible in the production of armagnac.

An industry in decline

In addition to the introduction of blended whiskeys and the Irish distillers' failure to account for its appeal to changing tastes, there were a number of additional issues which placed further pressure on the Irish distillers: the Irish War of Independence, the subsequent civil war, and trade war with Britain (which cut off whiskey exports to Britain and all Commonwealth countries, then Irish whiskey's biggest market); prohibition in the United States (1920-1933), which severely curtailed exports to Irish whiskey's second-biggest market; widespread counterfeiting of Irish whiskeys in America and Britain; protectionist policies introduced by the Irish Free State government, which significantly capped whiskey exports in the hope of taxing domestic consumption; and finally, over-expansion and mismanagement at several Irish distilleries. Together, these factors greatly hampered exports and forced many distilleries into economic difficulties and out of business, and by the early 20th century Scotland had surpassed Ireland to become the world's largest whiskey producer.

When British historian Alfred Barnard published his account of the distilleries of Britain and Ireland in 1887, there were 28 distilleries in operation in Ireland. By the 1960s, there were only a handful of these remaining in operation, and in 1966 three of these (John Jameson, Powers, and Cork Distilleries Company) chose to amalgamate their operations under the name of Irish Distillers and to close their existing facilities and concentrate their operations in a new purpose-built facility to be constructed beside the Old Midleton Distillery in Co. Cork. In 1972, these were joined by the only other remaining Irish operation, Bushmills, so that by the mid-1970s there were only two whiskey distilleries in operation in Ireland, the New Midleton Distillery and the Old Bushmills Distillery, both owned by Irish Distillers, and with only one of these having operated during Irish whiskey's golden years.

Production reached a nadir at about 400,000–500,000 cases per annum during the consolidation period, down from a peak of 12 million cases around 1900.^[4]

Resurgence

The late 1980s saw the beginnings of a long and slow resurgence in the Irish whiskey industry, with the establishment of the Cooley Distillery in 1987 by John Teeling,^[5] and then Pernod Ricard's takeover of Irish Distillers in 1988, which led to increased marketing of Irish whiskeys, in particular Jameson, overseas.

Since the 1990s, Irish whiskey has undergone a major resurgence, and for the next twenty years it was the fastest growing spirit in the world, with annual growth of approximately 15–20% per annum. In 2010, the Kilbeggan Distillery, which had closed in 1954, was reopened fully by Teeling.

By June 2019, the number of operating distilleries had grown to 25, and several more were in the planning stages.^{[25][26][27][28]} As of 2018, sales of Irish whiskey stood at 10.7 million 9-litres cases, up from 4.4 million cases in 2008, with sales projected to exceed 12 million cases (its historical peak) by 2020, and 24 million by 2030.^[29][25] As of 2017, roughly 750 people are employed on a full-time basis in the whiskey industry in Ireland.^[30] In addition, it is estimated that the industry provides support to a further 4,200 jobs across agriculture and other sectors of the economy.^[30]

Regulations and labelling

Legal definition

Irish whiskey is a protected European Geographical Indication (GI) under Regulation (EC) No 110/2008.^[31] As of 29 January 2016, production, labelling and marketing of Irish whiskey must be verified by the Irish revenue authorities as conforming with the Department of Agriculture's 2014 technical file for Irish whiskey.^[32]

Key requirements include specifications that Irish whiskey must:^[33]

• Be distilled and matured on the island of Ireland (comprising the Republic of Ireland and Northern Ireland) from a mash of malted cereals with or without whole grains of other cereals and which has been:
  • saccharified by the diastase of malt contained therein, with or without other natural enzymes;
  • fermented by the action of yeast;
  • distilled at an alcoholic strength of less than 94.8% alcohol by volume in such a way that the distillate has an aroma and taste derived from the materials used and only plain water and caramel colour is added to it;
  • subject to the maturation of the final distillate for at least three years in wooden casks, such as oak, not exceeding 700 litres (185 US gal; 154 imp gal) capacity
• Retain the colour, aroma and taste derived from the production process referred to above
• Have a minimum alcoholic by volume content of 40%

Individual technical specifications for the three varieties of Irish whiskey, "single pot still", "single malt", "single grain", plus "blended" whiskey (a mix of two or more of these varieties) are also outlined in the technical file.^[33] The use of the term "single" in the aforementioned varieties being permissible only if the whiskey is totally distilled on the site of a single distillery.^[33]

Labelling

There are several regulations governing the labelling of Irish whiskeys, in particular:^[33]

• Spirit drinks must not be labelled, packaged, sold, advertised or promoted in such a way to suggest they are Irish whiskey or any of the sub-varieties unless they meet the relevant requirements;
• Any age statement must refer to the age of the youngest whiskey used;
• Although traditionally spelled with an 'e', Irish whiskey may also be marketed as "Irish whisky".

Distilleries in Ireland

Midleton

West Cork

Dingle

Cooley

Bushmills

Kilbeggan

Rademon Estate

Blackwater

Great Northern

Echlinville

Teeling

Tullamore

Shed

Waterford

Royal Oak

Connacht Whiskey

Slane

Pearse Lyons

Clonakilty

Dublin Liberties

Ballykeefe

Powerscourt

Killowen

Roe & Co.

Achill Island

Burren

Lough Gill

Lough Mask

Bushmills

Crolly

Distilleries operating in Ireland (as of Dec. 2019)

Current distilleries

According to the Irish Whiskey Association, as of December 2019, there are 32 whiskey distilleries in operation in Ireland.^[34] However, many of these are recently established and have not yet aged their own spirits for sale as whiskey:

• Achill Island Distillery, County Mayo (est. 2015) – produces the Irish American brand whiskey^[35]
• Ballykeefe Distillery, County Kilkenny (est. 2017) – currently produces vodka, gin and poitín. Due to release its own whiskey in August 2020.^[36]
• Blacks of Kinsale, County Cork (est. 2015) – currently produces gin and rum. Due to release its own whiskey in 2025.
• Blackwater Distillery, County Waterford (est. 2015) – currently produces a range of gins.^[37] Due to release its own whiskey in 2022.^[38]
• Boann Distillery, County Meath (est. 2019)^[39]
• Burren Whiskey Distillery, County Clare (est. 2019)^[40]
• Connacht Whiskey Company, County Mayo (est. 2014) – plans to release a single pot still whiskey in 2020.^{[needs update]} Currently produces gin, vodka and poitín. Also markets a single malt sourced from other distilleries.^[41]
• Clonakilty Distillery, County Cork (est. 2016) – opened to the public in March 2019.^[42]
• Cooley Distillery, County Louth (est. 1987) – when opened it was the only independent distillery in Ireland.^[43] Along with its sister distillery in Kilbeggan, it produces the Connemara, Tyrconnell, Kilbeggan and 2Gingers whiskeys. It has been owned by Beam Suntory since 2011.
• Copeland Distillery, County Down (est. 2019) Currently producing gin, rum and whiskey.
• Crolly Distillery , County Donegal (est. 2020) – It will produce single malt whiskey, production began in November 2020.
• Dingle Distillery, County Kerry (est. 2012) – distills gin, vodka and whiskey. The first batches of whiskey were released in late 2016.^[44] A single pot still whiskey was released in 2017.^[45]
• Dublin Liberties Distillery, Dublin (est. 2018) – opened to the public in February 2019.^[26]
• Echlinville Distillery, County Down (est. 2013) – the first Northern Irish distillery to be granted a distilling licence in almost 125 years.^[46] The distillery relaunched the Dunville's brand, previously produced at the Royal Irish Distillery in Belfast. The distillery also produces gin and poitín.^[47]
• Glendalough Distillery, County Wicklow (est. 2013) – it currently ages and finishes whiskeys from other distilleries, and also markets gin and poitín.^[48] It is in the process of building a new distillery.^[49]
• Great Northern Distillery, County Louth (est. 2015) – John Teeling, founder of the Cooley distillery developed two distilleries on the site of the Great Northern Brewery in Dundalk. The distilleries began operations in 2015, have a capacity of 50 million bottles per annum.^[50]
• Hinch Distillery, County Down (est. 2020) – production began in November 2020.
• Kilbeggan Distillery, County Westmeath (est. 1757, re-commissioned 2007) – the distillery re-opened in 2007, 54 years to the day after it closed, and 250 years after it was first established.^[51] A sister distillery of the Cooley Distillery, both were bought by Beam Suntory in 2011.
• Killowen Distillery, County Down (est. 2019) – the distillery will produce double-distilled peated whiskey, single pot still whiskey, and gin.^[28][52]
• Lough Gill Distillery, County Sligo (est. 2019)
• Lough Mask Distillery, County Mayo (est. 2019)^[53]
• Micil Distillery, Galway (est. 2016) – produces poitín and gin
• New Midleton Distillery, County Cork (est. 1975) – produces Jameson, Powers, Paddy, Midleton, Redbreast, and others, including the independently sold Green Spot. Owned by Pernod Ricard since 1988
• Old Bushmills Distillery, County Antrim (est. 1784) – through a 1608 licence to distil, lays claim to be the oldest licensed distillery in the world.^[54] Produces a range of blends (Bushmills Original, Black Bush) and single malts (Bushmills 10, 16 and 21 year olds). Previously owned by Pernod Ricard, and Diageo, since 2014 it has been owned by Jose Cuervo.
• Pearse Lyons Distillery, Dublin (est. 2017) – opened in a converted church on Dublin's Thomas Street in September 2017.^[55][56] Alltech previously operated Alltech Craft Distillery in Carlow from 2012 to 2016.
• Powerscourt Distillery, County Wicklow (est. 2018) – located on the grounds of Powerscourt Estate, the distillery will market whiskey previously distilled by its Head Distiller, Noel McSweeney, at the Cooley Distillery, until its own stock is mature enough for release.^[57][58]
• Rademon Estate Distillery, County Down (est. 2015) – the distillery plans to release malt whiskey, its first mature stocks became available in August 2018. The distillery also produces gin.^[59]
• Roe & Co Distillery, Dublin (est. 2019) – located in refurbished building which formerly housed the power station of the Guinness Brewery, the distillery sits alongside the site of George Roe's original Thomas Street Distillery.^[27] The distillery opened in June 2019, following a €25 million investment by Diageo, owner's of the Guinness Brewery.^[60]
• Royal Oak Distillery, County Carlow (est. 2016) – previously called Walsh Whiskey Distillery. An Irish-Italian venture, since January 2019 100% owned by Illva Saronno the makers of Tia Maria. The distillery is expected to have a capacity of 500,000 cases per year.^[61]
• Shed Distillery, County Leitrim (est. 2014) – production began in December 2014, and the whiskey has been on sale since 2019.^[62] The distillery also produces a gin "Gunpowder Gin".^[63][64]
• Slane Distillery, County Meath (est. 2018) – developed and owned by Brown-Forman Corporation, in partnership with Henry and Alex Conyngham, the new distillery was built at the historic Slane Castle estate in the original stable buildings dating back to the early 1700s. Distilling began in early 2018. Slane Irish Whiskey is a blended whiskey aged in a unique triple cask maturation process.
• Tipperary Distillery, County Tipperary (est. 2020) – production of their own distillate began in November 2020 after having bottled sourced spirit since 2016.
• Teeling Distillery, Dublin (est. 2015) – the first new distillery built in Dublin city for over 125 years,^[65] it was founded by the Teeling family, who previously established the Cooley Distillery. When the Cooley Distillery was sold in 2011, the Teelings negotiated the purchase of mature stock, which is being used in their whiskeys until mature stock from the new distillery becomes available.^[66]
• Tullamore Distillery, County Offaly (est. 2014) – opened in September 2014, returning production of Tullamore D.E.W. to Tullamore after a break of sixty years. The distillery has a capacity of 1.5 million cases per year, and is owned by William Grant & Sons.^[67][68]
• Waterford Distillery, Waterford (est. 2016) – a craft distillery established in a converted Diageo facility. Production of spirit began in January 2016. The distillery will produce a single malt.^[69]
• West Cork Distillers, County Cork (est. 2003) – produces single malt, whiskey, whiskey liqueur, vodka, gin and poitín.^[70]

In addition, there are a number of independently owned brands, such as Clontarf 1014, that purchase and market whiskey sourced from operating distilleries.^[71]

Planned or under construction

Further distilleries are either planned or in development across Ireland. In addition, to the Glendalough distillery mentioned above, which had previously distilled spirit, planned distilleries include:^[25][6]

Name	County
Ballymore Distillers	County Kildare
Belfast Distillery	County Antrim
Boatyard	County Fermanagh
Cape Clear Distillery	County Cork
Fore Distillery	County Westmeath
Gortinore	County Waterford
Irish Whitetail Distillery	County Louth
Killarney Distillery	County Kerry
Kinnitty Castle Distillery	County Offaly
Lough Neagh Distillery	County Armagh
Lough Ree	Country Longford
Matt D'Arcy & Co.	County Down
McAllister Distillery Ahascragh	County Galway
Monasterevin Distillery	County Kildare
Nephin Distillery	County Mayo [72]
Old Carrick Mill	County Monaghan
Scotts Irish Whiskey	County Fermanagh
Sliabh Liag Distillery	County Donegal
Skellig Six18	County Kerry
Stewart's Mill Distillery	Country Roscommon
Wayward Irish Spirits	County Kerry

In addition, work began on a further distillery, the Quiet Man Craft Distillery, in Derry in 2017. However, the project was subsequently cancelled in late November 2018.^[73][74]

Historical distilleries

Kilbeggan Distillery, pictured here c. 1905 was just one of many Irish distilleries which closed in the 20th century.

Throughout the 18th and 19th centuries, around 1,000 registered distilleries opened and closed across Ireland - with multiples of this number operating illegally.^[17] Most of these have disappeared without a trace, only to be remembered by local street names e.g. Bond Street in Dublin. For instance, the excise return for 1800 lists 40 distilleries operating in Dublin city alone, while Drogheda is estimated to have had 15 distilleries in the 1780s, with as many as ten operating in Cork city in the 19th century.^[17] Of these numerous ventures, only one, Bushmills, has remained in continuous operation until the present day. However, the Kilbeggan Distillery (est. 1757) which closed in 1954, reopened in recent years, while a new distillery was constructed in Tullamore to replace an existing distillery which also closed in 1954. Some of the notable distilleries previously in operation across Ireland are listed below.^[17]

• Avoniel, Belfast, County Antrim (1882–1929)
• Belfast Distillery, Belfast, County Antrim (1823–1868)
• Cromac Distillery, Belfast, County Antrim (1776–1930)
• Irish Distillery, Connswater, Belfast, County Antrim (1886–1929)
• Royal Irish Distillery, Belfast, County Antrim (1868–1938 or later) – Among Ireland's largest distilleries in the 1890s, the Royal Irish was the home of Dunville's whisky. Although the distillery is now gone, Dunville's was resurrected as an Irish whiskey brand by the Echlinville Distillery in 2013.
• Bandon Distillery, Bandon, County Cork (1826–1929) – At its peak, Allman's distillery in Bandon was the largest rural distillery in Ireland, with an output of over 500,000 gallons per annum.^[17]
• Glen Distillery, Kilnap, County Cork (1802–1925)
• Hackett's Distillery, Midleton, County Cork (1824 – c. 1845)
• Old Midleton Distillery, Midleton. County Cork (1825–1975) – Home to the World's largest pot still, the Old Midleton Distillery closed in 1975 when Irish Distillers concentrated production in a new purpose-built facility constructed along the distillery. It now operates as a visitor centre.
• North Mall Distillery, Cork, County Cork (1779–1920)
• Watercourse Distillery, Cork, County Cork (1795–1975)
• Green Distillery, Blackpool, County Cork (1796–1870)
• Daly's Distillery, County Cork (1807–1869)
• Burt Distillery, County Donegal (1814–1841)
• Comber Distilleries, County Down (1825–1953)
• Bow Street Distillery, Dublin (1780–1971) – Run by John Jameson & Son, Bow Street was one of the "big four" Dublin distilleries and the original home of Jameson Irish Whiskey. At its peak Bow Street was the second largest distillery in Ireland and one of the largest in the World, with an output of one million gallons per annum. In the 1970s, production was moved to the New Midleton Distillery, County Cork and the Bow Street Distillery now operates as a visitors' centre.
• Dodder Bank Distilleries, Dublin
• John's Lane Distillery, Dublin (1796–1976) – Run by James Power & Son, John's Lane was one of the "big four" Dublin distilleries, and the original home of Power's Irish Whiskey. The distillery had an output of 900,000 gallons per annum in the 1880s.^[23] Production was moved to Midleton in the 1970s.
• Jones Road Distillery, Dublin (1873 – c. 1945)
• Marrowbone Lane Distillery, Dublin (late 1700s–1920s) – One of the "big four" Dublin distilleries, Marrowbone Lane was run by William Jameson & Co. (not to be confused with John Jameson & Son above). At its peak Marrowbone Lane had some of the largest capital equipment of any whiskey distillery worldwide.^[17]
• Phoenix Park, Chapelizod, Dublin (1878–1921)
• Thomas Street Distillery, Dublin (1757–1926) – Run by the Roe Family, one of the "big four" Dublin Distilling Dynasties, Thomas Street Distillery was once the largest in the Britain and Ireland, with an output of two million gallons per annum at its peak.^[17] It was located opposite Guinness' St. James' Gate brewery, which itself was the largest brewery in the world at one point. After the distillery was closed, some of its buildings were purchased and incorporated into the Guinness Brewery. In particular, the landmark St. Patrick's Tower, which dates from 1757 and is one of the oldest smock windmills in Europe,^[17] is still visible on the site of the Guinness brewery. In 2017, Diageo announced plans to relaunch the Roe & Co whiskey brand, and to establish a new distillery in an old power plant building at the Guinness Brewery, meters from the site of the original Thomas Street Distillery.^[60]
• Burke's Distillery, County Galway (mid-1820s – c. 1850)
• Nun's Island Distillery, County Galway (1846 or earlier–1915)
• Monasterevan, County Kildare (1784 – c. 1921)
• White Horse Distillery, Mountrath, County Laois – named after a local river, this distillery is notable as local folklore suggests that either the distillery or its name were purchased by a Scottish whisky firm in the 1800s.^[17] If true, this would mark an interesting turning point in the rise and fall of the whiskey industries in the respective countries.
• Walker's/Thomand Gate, County Limerick (c. 1820 – c. 1905)
• Abbey Street, County Londonderry (c. 1790 – 1925)
• Waterside, County Londonderry (1820–1925)
• Coleraine, County Londonderry (1820–1978)
• Limavady Distillery, County Londonderry (1805–1914)
• Drogheda Distillery, County Louth (1782–1850 or later)
• Dundalk Distillery, County Louth (1708–1926) – one of the oldest distilleries in Ireland, Dundalk Distillery had the distinction of having Ireland's largest chimney.^[17]
• Westport Distillery, County Mayo (1826–c.1860)
• Birr Distillery, County Offaly (1805–1889)
• Old Tullamore Distillery, County Offaly (1829–1954) – once one of Ireland's most successful distilleries, Tullamore D.E.W., one of Ireland's most well known whiskeys was originally produced here.
• Marlfield Distillery, Clonmel, County Tipperary (1817–1856)
• Bishop's Water Distillery, Wexford (1827–1915)

Types

Irish whiskeys

More Irish whiskeys

Irish whiskey comes in several forms, with the name of the style depending on the type of grain used and the distillation process. Traditionally, Irish whiskey was produced in pot stills. Irish whiskeys made in a pot still fall into two categories.

Single malt Irish whiskey

Whiskeys made entirely from malted barley distilled in a pot still within a single distillery are referred to as single malt whiskeys, a style also very commonly associated with Scotch whisky. These may be double or triple distilled.^[22]

Single pot still whiskey

Single pot still whiskey is made from a mixture of malted and unmalted barley completely distilled in a pot still within a single distillery. This differs from single malt whiskey through the inclusion of raw, unmalted grain in the mash. This style has also historically been referred to as "pure pot still" whiskey and "Irish pot still whiskey", with older bottlings and memorabilia often bearing these names. Single pot whiskeys were the most common style of Irish whiskey until the emergence of blends in the 20th century.^[22]

Grain whiskey

Whiskey produced from continuous distillation in a column or Coffey still, rather than a pot still, is referred to as grain whiskey. This may be produced from a variety of grains. Lighter and more neutral in taste, this spirit is rarely found on its own, though some examples exist. The vast majority of grain whiskey is used to make blended whiskey, a product made by mixing column still product with richer and more intense pot still product.

Blended whiskey

A mixture of the above styles. Regardless of whether the blended whiskey is made from combining grain whiskey with either single malt whiskey or with single pot still whiskey or both, it is labelled with the same terminology. Blended whiskeys are now the most common style of both Irish and Scotch whiskeys.^[22]

Examples

• Blends: J.J. Corry The Gael Black Bush, Bushmills Original, Clontarf, Inishowen, Jameson, Kilbeggan, Locke's Blend, Midleton Very Rare, Millars, Paddy, Powers, Tullamore Dew
• Single pot still: Green Spot, Yellow Spot, Red Spot, Redbreast (12, 15, 21, 27 years)
• Single malt: Bushmills (10, 12, 16, 21 years), Connemara Peated Malt (Regular, Cask Strength and 12 years), Locke's Single Malt (8 years), Knappogue Castle Irish Whiskey (12, 14, 16 years), Tullamore Dew Single Malt (10 year), Tyrconnell
• Single grain: Kilbeggan Single Grain (8, 10, 15, 18 years), Teeling's Single Grain

See also

• Irish Cream (liqueur made from Irish whiskey and cream)
• Irish whiskey brands
• Outline of whisky

References

Notes

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5. Allan, M. Carrie (16 March 2018). "Irish whiskey is back from the abyss - and booming. Here's why". The Australian Financial Review. Retrieved 30 October 2020. So did John Teeling, who in the late 1980s, after years of planning and work, ended Irish Distillers' longtime monopoly when he launched Cooley Distillery.
6. Association, Irish Whiskey (11 June 2019). "Congratulations to IWA member @DiageoIreland..." @IrishWhiskeyAsc. Retrieved 13 June 2019.
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38. "Wanted: Distiller at Blackwater Distillery". Blackwaterdistillery.ie. 4 July 2018. Retrieved 17 August 2018.
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40. Deegan, Gordon (9 May 2015). "Contentious plans for Burren distillery get go-ahead". Irish Examiner. Retrieved 17 August 2018.
41. "Our Spirits". connachtwhiskey.com. Retrieved 12 January 2017.
42. "New €10m distillery founded by local farming family opens in west Cork". Irish Independent. 4 March 2019.
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45. Carruthers, Nicola (9 November 2017). "Dingle Distillery to Double Spirits Production". The Spirits Business. Retrieved 12 February 2018.
46. Newenham, Pamela (23 January 2014). "Irish Whiskey brand returns 80 years after Prohibition". The Irish Times. Retrieved 23 January 2014.
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48. Dromey, Trish (18 May 2015). "Toasting success of craft distillery". The Irish Examiner. Retrieved 2 September 2015.
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51. "Our Heritage". www.kilbeggandistillingcompany.com/. Kilbeggan Distilling Company. Retrieved 12 January 2017.
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53. "Lough Mask Distillery Website". Retrieved 12 August 2019.
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55. "Alltech Announce Pearse Lyons Distillery". global.alltech.com. 18 March 2016. Retrieved 12 January 2017.
56. "Alltech's Irish distillery goes Gothic with restoration of Anglican church". www.kentucky.com. 3 February 2014. Retrieved 12 January 2017.
57. Taylor, Charlie (30 November 2018). "Powerscourt investors raise a glass to Irish whiskey". The Irish Times. Retrieved 27 May 2019.
58. "Welcome to the Powerscourt Distillery - History in the Making". Powerscourt Distillery. Retrieved 27 May 2019.
59. "Rademon Estate Begins Whiskey Production". www.drinksindustryireland.ie. 23 September 2015. Retrieved 12 January 2017.
60. O'Halloran, Barry (31 January 2017). "Diageo to spend €25m on developing whiskey brand". Irish Times. Retrieved 1 February 2017.
61. Kenny, Ciara (16 October 2013). "Whiskey Distillery to create 55 jobs for Carlow". The Irish Times. Retrieved 16 October 2013.
62. "The Shed Distillery Introduced Connacht's First Whiskey in 104 Years". The Taste. 22 December 2017. Retrieved 12 February 2018.
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70. "Our brands". www.westcorkdistillers.com. West Cork Distillers. Retrieved 12 January 2017.
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External links

Wikimedia Commons has media related to Whiskey from Ireland.

• The Difference Between Scotch and Whiskey
• The Irish Whiskey Society—Irish Whiskey discussion forum
• Poteen Making / Déantús an Phoitín DVD – 'Singling' & Story from John William Seoige, YouTube – documentary on the origins and process of whiskey making
• Irish Whiskey Act, 1980, Government of Ireland
• "Why Irish Whiskey Is Experiencing a Resurgence". All Things Considered. National Public Radio. 16 March 2018. Retrieved 19 March 2018.