Irish Whiskey {Basic} BYOB (Course #222)

Come learn about the BASICS of Irish Whiskey in our tribute to the Emerald Island (Course #222)

According to The Irish Whiskey Act of 1980, The Irish Whiskey Technical File of October 2014 & European Law, Irish whisk(e)y, Irish poitín (meaning “little pot” & pronounced puh-cheen) and Irish cream are protected ‘geographical indications’ (GI), meaning they must be made in compliance with strict technical specifications:

The whiskey must be produced and reach maturity in a distillery located within the island of Ireland. (The Republic of Ireland or Northern Ireland)

Must be made from Cereal Grain (barley, wheat, rye, and corn) & must include malted barley

Must be mashed, fermented and distilled to an ABV (alcohol by volume) of no more than 94.8 % (189.6 Proof) and it must retain an aroma and flavor of the grains used.

Must be Barrel-aged in a wooden cask, such as an oak barrel, with a maximum capacity of 700 litres (184.92 U.S. gallons), for a minimum of 3 years.

Contain no additives except for water and caramel coloring (E150a). Be no less than 40% ABV when bottled. May legally be called & labled “Irish Whiskey”, “Irish Whisky”, “uisce beatha Eireannach”.

Host or Publisher Whiskey University