Study up before your St. Paddy's Day festivities next week.
For spirits to be called Irish whiskey, they must conform to these regulations:
Okay, let's unpack this. First, Irish whiskey, logically, must be produced and aged in either Ireland or Northern Ireland. Then,is an enzyme that does the work of breaking down starches. So what that first bullet point means is that a cereal's starches are broken down by enzymes contained in the malt, either with or without other added enzymes.
I hear two major misconceptions commonly bandied about, by bartenders, spirits retailers, and consumers alike. Let's lay these to rest.This one is only partly true.Irish whiskies are triple distilled. But not all of them, as we'll see later. And some Scotches are triple distilled. Just don't let anyone try to tell you that all Irish whiskey is triple distilled, and all Scotch is double distilled; both are misconceptions.
The production of whiskey in Ireland dates back centuries. Historical records are unclear, but most whiskey writers seem to accept that Irish missionary monks picked up the technique of distillation in the Middle East about 800-1000 years ago and brought it home to their island. What's unclear is whether they then spread that technology to Scotland, or whether the Scots picked it up from mainland Europe, via Scandanavia and Russia.
Today, however, only four distilleries remain, and Irish whiskey is vastly overpowered in the global marketplace by Scotch and, to a lesser extent, bourbon. What happened to this proud tradition?The first major blow to the Irish whiskey industry started in 1916, during the Easter Rising. Irish republicans rebelled in Dublin against the British crown, seeking the creation of an independent Irish republic.
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