Irish whiskey

The technical file defines Irish whiskey as a spirit distilled on the island of Ireland, including Northern Ireland, from a mash of malted cereals with or without whole grains of other cereals, saccharified by the diastase of the malt (with or without other natural enzymes), fermented by yeast, distilled at less than 94.8% so that it keeps the aroma and taste of its materials, and matured for at least three years in wooden casks, such as oak, of not more than 700 litres. Only water and plain caramel colouring may be added. The minimum strength is 40%.

Unlike Scotch, Irish whiskey may be matured in wood other than oak. Casks that previously held Madeira, sherry, port or bourbon are common. All stages except bottling must happen on the island, and the whiskey may not be exported in wooden casks.

Pot still Irish whiskey uses malted and unmalted barley together and is distilled in pot stills. Malt Irish whiskey uses 100% malted barley, also in pot stills. Grain Irish whiskey is made in column stills from no more than 30% malted barley with whole unmalted cereals, usually maize, wheat or barley. Blended Irish whiskey combines two or more of these. Triple distillation is the traditional Irish practice but double distillation is also allowed.