Irish Whiskey

Question 1

Definition

Answer 1

• spirit distilled from a fermented mash of grain bottled at no less than 40%ABV
• A blend would consist of whiskies manufactured in the Republic of Ireland or in Northern Ireland

Question 2

Key Distinctions

Answer 2

-Must be distilled and aged in Ireland
-Must be distilled to less than 94.8%ABV
from a yeast fermented mash of cerial grains
-Must be aged for at least three years in wooden casks
–If it contains 2 or more whiskies it must be referred as “blended” Irish Whiskey

Question 3

Name Origin

Answer 3

• usquebaugh: “water of life”

- Is spelled with an “e” to denote difference from the scotts

Question 4

Poteen

Answer 4

Irish distillate meaning “little pot”, was outlawed but now legal

Question 5

Some Irish Distilleries

Answer 5

1. Cooley
2. Dingle Distillery
3. Bushmills
4. Echlinville
5. Tullamore
6. Midleton

Question 6

Styles

Answer 6

1. Single Malt
2. Single Grain Whiskey
3. Single Pot Still
4. Blended Whiskey

Question 7

Single Malt

Answer 7

• mash of 100% malted barley
• single distillery
• traditionally triple distilled

Question 8

Single Grain Whiskey

Answer 8

• mash of malted barley and other grains like corn or wheat

- single distillery

Question 9

Single Pot Still

Answer 9

• mash of both malted and un malted barley
• pot stills
• single distillery, Irish Distillers
• triple distilled

Question 10

Blended Whiskey

Answer 10

-combination of malt and grain whiskeys including single pot still whiskey

Question 11

Raw Material

Answer 11

1. Malted Barley
2. Unmalted Barley
3. Maize
4. Yeast
5. Pure Irish Water

Question 12

Malting

Answer 12

• Steeping: soaking barley in water for days
• Germination: letting it grow and produce enzymes
• Kilning: a kiln hot air dries the barley

Question 13

Milling

Answer 13

-creating a course flour, “grist” creating better access to starch and enzymes

Question 14

Mashing

Answer 14

• grist mixed with hot water”mash”
• pumped into a “Mash Tun”, breakdown of starch into smaller sugars
• finally hot sweet liquid called “wort” is produced

Question 15

Fermentation

Answer 15

• Wort is pumped into “washbacks” where yeast is added

- after 60 hours sugar turns into alcohol, “wash” 8-10%ABV

Question 16

Triple Pot Distillation

Answer 16

• 3 copper pot stills
• distilled once in wash still, feints still, spirit still
• final product 80-85.5%ABV

Question 17

Triple Column Distillation

Answer 17

• maize is miled into a grist with malted barley, mashed and fermented, creating a “beer”15%ABV that is triple distilled in tall column stills
• final product is 94.4%ABV(Jameson)

Question 18

Aging

Answer 18

• alcohol reduced to 60-70%ABV with pure water

- Sherry Butts, Bourbon barrels, virgin white oak, port pipes

Question 19

Bottling

Answer 19

-Alcohol strength reduced to a minimum of 40%ABV