The history of Irish whiskey dates back to the early Middle Ages, with the first written record of whiskey production appearing in 1405. Ireland was once the world's leading whiskey producer, but the industry faced significant challenges in the 20th century, including Prohibition in the United States and trade wars. However, the late 20th and early 21st centuries have seen a resurgence in Irish whiskey production, with many new distilleries opening and a renewed global interest in the spirit.
Irish whiskey is known for its smooth and approachable flavor profile, often attributed to the traditional practice of triple distillation. This method contrasts with the double distillation commonly used in Scotland. The primary styles of Irish whiskey include single malt, single pot still, and blended whiskey. Single pot still whiskey, made from a mix of malted and unmalted barley, is a uniquely Irish style. Additionally, Irish whiskey is often aged in a variety of cask types, including bourbon, sherry, and port, which contribute to its diverse flavor profiles.
To be labeled as Irish whiskey, the spirit must be distilled and aged in Ireland. It must be aged for a minimum of three years in wooden casks. The whiskey must also be distilled to an alcohol content of less than 94.8% and bottled at no less than 40% ABV. These regulations ensure the quality and authenticity of Irish whiskey, maintaining its distinct characteristics and heritage.