Irish Whiskey
There is a common belief that Irish whiskey is a potato whiskey. This is not true at all. No doubt the misconception stems from the fact that the Irish refer to illicitly distilled whiskey as poteen, a term derived from the pot still in which it has traditionally been distilled. Yes, in Ireland they eat potatoes but do not use them for distilling purposes.
Whiskey in Ireland is distilled from a fermented mash of the same grains as are used in Scotland, namely, malted barley, unmalted barley, corn, rye and other small grains.
The barley malt used is dried in a kiln which has a solid floor, so that the smoke from the fuel-very often peat-has no opportunity to come in contact with the grain. Thus the malt is not “smoke-cured,” as is the case in Scotland. All Irish whiskey is triple distilled.
Irish whiskies are often all pot still distillations, and while often shipped as a blend of whiskies of the same distillery, they are also shipped as unblended straight whiskies, on occasion.
Grain whiskies are also distilled in column or patent stills. Some houses blend their malt whiskies with grain whiskies to produce a lighter-bodied and flavored whiskey.
Most Irish whiskies are seven years old or more before they are shipped. Irish is a particularly smooth whiskey, but with a great deal of body and a clean, malt flavor.
It is used in the same manner as Scotch whisky.