Considered the father of all whiskeys, this Irishman is distilled three times and the lot of cereals that go into its composition is very vast: 50% of malted barley, 30% of unmalted barley, 10% of rye and 10% of wheat . This is a very complex mixture to be made and, during drying, great care is needed to keep the temperatures low, so that the delicate taste and flavor of roasted honey of the preparation always remain uniform and consistent.
When leaving the alembic, Irish whiskey, due to its triple distillation, has a higher percentage of alcohol compared to Scotch whiskey. To be considered an Irish whiskey it is mandatory that its distillation and aging take place in Ireland.
Its ripening goes through resting in oak casks, which are usually used in the production of Sherry, Rum, Brandy or Bourbon. As a rule, its aging period is less than four years but, in most cases, it approaches 10 or 15 years.
When leaving the alembic, Irish whiskey, due to its triple distillation, has a higher percentage of alcohol compared to Scotch whiskey. To be considered an Irish whiskey it is mandatory that its distillation and aging take place in Ireland.
Its ripening goes through resting in oak casks, which are usually used in the production of Sherry, Rum, Brandy or Bourbon. As a rule, its aging period is less than four years but, in most cases, it approaches 10 or 15 years.
