Our Whiskeys

UISCE BEATHA, the water of life: this was the Gaelic name of the drink distilled by Irish monks beginning from the 6th century A.D. and which can be considered the forefather of today's Irish whiskeys (the Irish would say, perhaps rightly, of all whiskeys).According to the legend, the monks learned the art of distillation in the East (where it was used in the preparation of perfumes) during their travels to spread Christianity. A popular version of the legend has it that the first person to try this art was St. Patrick.

T With time, the 'water of life' spread throughout the country also thanks to the fact that Ireland features a humid climate, ideal for growing grain and especially barley, the basic ingredient in the production of this spirit. It became known as 'whisky'. The corruption of the word 'whisky' into 'whiskey' (term which designates Irish whiskeys) is said to be attributed to the soldiers of King Henry II of England, who became acquainted with this distillate when they invaded Ireland, in 1100. From 1400, the Irish distillate began to become the object of legislation and in the 1800s a true industry for the distillation of whiskey began to rise.

Up to 150 years ago, whiskey was produced only with barley malt. However, at that time a tax on malt was introduced which caused the Irish distillers of the time to reduce the presence of this ingredient and, instead add a part of unmalted barley. The traditional proportion between the two ingredients varies between 40-60 and 20-80. The malt is dried in closed ovens and not on peat fires (as is done with Scotch whiskey), which guarantees the total absence of any type of smoked flavour in the final product. The barley wort or that of 'raw' barley is then traditionally distilled in large copper stills.

The characteristic size and shape surely play an important role in determining the flavour of the distillate. Distillation is repeated three times. It is a procedure which, though not exclusive of Ireland, is surely unusual to find in the rest of the world.Throughout almost all the mid-20th century, the most important Irish distillers remained faithful to whiskey made only with malt and barley and unmalted barley, a fragrant, rotund whiskey with great body (in Ireland it is known with the name of 'post still whiskey'). All Irish whiskeys are sold with an alcoholic strength which varies between 40° and 43°. Most of them are aged between five and ten years.

Together with stout beer, whiskey is Ireland's national drink. Pubs in Ireland usually serve it neat, but with a bit of water on the side, so the customer can dilute it to his/her taste, and rarely more than half and half. The water can also be used as a chaser.