Whiskey Ireland

Considered the father of all whiskeys, Irish whiskey is distilled three times and the batch of cereals that come in its composition is very large: 50% malted barley, 30% unmalted barley, 10% rye and 10% wheat. This is a rather complex mixture to be made and during drying a lot of care is required to keep the temperatures low, so that the delicate taste and toasted honey taste of the preparation remain always uniform and consistent.
On leaving the still, Irish whiskey, because of its triple distillation, has a higher percentage of alcohol compared to Scotch whiskey. However, its marketing has to have a minimum of 40% volume of alcohol.
To be considered an Irish whiskey it is mandatory that its distillation and aging be made in Ireland. Its maturation passes through the rest in oak casks, which are usually used in the production of Sherry, Rum, Brandy or Bourbon. As a rule, their aging period is less than four years but, most of the time, it is approaching 10 or 15 years. Currently the main distilleries in production are Midleton, Cooley and Bushmills and the most famous Irish whiskey brands are Jameson, Bushmills, Clontarf, Connemara, Greenore, among others.