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Uisce Beatha Eireannach
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Legal Definition
To provide the best definition of Irish Whisky we have paraphrased and quoted when appropriate Ireland's Department of Agriculture, Food and the Marine in their “Technical File: Setting out the Specifications with which Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky must comply”. The full text can be read here: https://www.agriculture.gov.ie/media/migration/foodindustrydevelopmenttrademarkets/geographicalindicationsprotectednames/IrishWhiskeytechnicalfile141114.pdf
Definition
Irish Whisky is 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 and which has been:
a) Saccharified (turned to sugar) by the diastase of malt contained therein, with or without other natural enzymes;
b) Fermented by the action of yeast;
c) Distilled at an alcoholic strength of less than 94.8% by volume in such a way that the distillate has an aroma and taste derived from the materials used;
d) Subject to the maturation of the final distillate for at least three years in wooden casks, such as oak, not exceeding 700 litres capacity. The distillate, to which only water and plain caramel colouring may be added, retains its colour, aroma and taste derived from the production process referred to in points (a) to (d).
The complete Ireland Ministry of Agriculture Legal definition can be found here:
Ingredients
Mash: Malted Barley is the predominant grain. The mash may also include unmalted cereals of usually maize, wheat or barley. The inclusion of these additional cereals depends on the class of Irish Whisky being produced.
Still Type
Pot Stills are required for Pot Still and Malt Whiskey Styles. Column stills may be used to produce Grain Irish Whisky.
Classifications/Styles
Pot Still Irish Whisky
Mash of a combination of malted barley, unmalted barley and other unmalted cereals. The mash must contain a minimum of 30% malted barley and a minimum of 30% unmalted barley.
Distilled in pot stills in such manner that the distillate has an aroma and taste derived from the materials used.
Mash of a combination of malted barley, unmalted barley and other unmalted cereals. The mash must contain a minimum of 30% malted barley and a minimum of 30% unmalted barley.
Distilled in pot stills in such manner that the distillate has an aroma and taste derived from the materials used.
- Individual distilleries adhere to specific practices to maintain uniformity of flavour characteristics for varying types of “Pot Still Irish Whiskey” styles. One of these practices is the approach taken to address residual alcohol remaining on completion of the standard distillation sequence. Still residues may be collected and redistilled in column stills with the resulting feints subsequently distilled along with recycled pot still feints in a pot still. The final spirit is assessed by a trained quality control panel before release for subsequent maturation. This guarantees a uniform quality check on the consistency of the distillate.
- The traditional practice is to triple distil “Pot Still Irish Whiskey” although this practice is not exclusive and double distillation may also be employed. Triple distillation results in a higher strength final spirit and contributes to a particular ratio of ‘total higher alcohols to ester’ concentration. This is manifested by a spirit which is light in aroma yet particularly sweet in taste.
Mash of 100% malted barley
Distilled in pot stills in such manner that the distillate has an aroma and taste derived from the materials used.
Distilled in pot stills in such manner that the distillate has an aroma and taste derived from the materials used.
- Malt Irish Whiskey may be double or triple distilled, the choice to double or triple distil depends upon the tradition of individual distilleries.
Mash of malted barley (not exceeding 30%) and includes whole unmalted cereals usually maize, wheat or barley.
Distilled in column stills in such manner that the distillate has an aroma and taste derived from the materials used and the column distillation method.
Distilled in column stills in such manner that the distillate has an aroma and taste derived from the materials used and the column distillation method.
- Most “Grain Irish Whiskey is currently triple distilled, the choice to double or triple distil depends upon the practice of individual distilleries. The spirit, typically around 94% alcohol, is reduced with local water to typically 63-70% alcohol.”
Blended Irish Whisky
A blend of any of the following styles: Pot Still, Malt, Grain
A blend of any of the following styles: Pot Still, Malt, Grain
Finishing
Barrel aging
“The maturing “Malt Irish Whiskey/ Irish Malt Whiskey” is stored for a minimum of three years on the island of Ireland. The whiskey is contained in wooden casks, such as oak, which may have been previously used to store other alcoholic beverages, for example Madeira, Sherry, Port or Bourbon. ”
“The maturing “Malt Irish Whiskey/ Irish Malt Whiskey” is stored for a minimum of three years on the island of Ireland. The whiskey is contained in wooden casks, such as oak, which may have been previously used to store other alcoholic beverages, for example Madeira, Sherry, Port or Bourbon. ”
Chill filtration
“All Irish whiskey is filtered prior to bottling to remove any particles of wood which have accumulated in the spirit during the maturation process. It is also common, but not always the case, that Irish whiskey will be chilled filtered prior to bottling. The purpose of chill filtration is to remove what is referred to as ‘haze floc’.
“All Irish whiskey is filtered prior to bottling to remove any particles of wood which have accumulated in the spirit during the maturation process. It is also common, but not always the case, that Irish whiskey will be chilled filtered prior to bottling. The purpose of chill filtration is to remove what is referred to as ‘haze floc’.
If so desired and prior to bottling, the blender may use the only additive which is permitted for Irish whiskey, namely plain caramel colouring (E150a).
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