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Domestic demand was reduced somewhat in the mid-1800s, due to the Temperance movement of the 1830s, and the Great Famine of the 1840s (during which a million Irish died and a million Irish emigrated). Between 1823 and 1900, however, whiskey output in Ireland still increased fourfold, [7] and with access to the overseas markets provided by the British Empire, Irish whiskey became the most popular spirit in the World. "Dublin whiskey" was particularly well regarded. [19] Dublin whiskey peak [ edit ] Jameson's Bow Street distillery pictured in Alfred Barnard's 1887 report on the distilleries of Britain and Ireland Although known to have occurred for hundreds of years, records of whiskey production in Ireland can be difficult to come by, particularly in the earlier years when production was unregulated. Even in later years, as production was frequently illicit, official records bear little resemblance to reality. [7] In addition, as many Irish records were traditionally oral rather than written, details on early production are likely lost. [7]
Alltech Announce Pearse Lyons Distillery". global.alltech.com. 18 March 2016 . Retrieved 12 January 2017. Irish whiskey must spend at least three years aging in oak barrels, but distilleries can use casks that formerly held anything from bourbon to sherry to beer. Whiskey usually goes into the barrel at fairly high proof and is then "cut" with water to bring it down to its final strength. Bottle proofs vary, but the minimum allowed by US law is 40 percent ABV, or 80-proof. Wondrich, David (January 2014). "Why you're drinking Irish whiskey all of a sudden". Esquire . Retrieved 27 May 2014. Achill Island Distillery, County Mayo (est. 2015) – produces the Irish American brand whiskey. [41] There's whiskey in the Mournes.... Killowen distillery". BusinessFirstOnline.co.uk. 6 February 2019 . Retrieved 26 May 2019.
Nose: Fruit with notes of creamy vanilla, malt chocolate, and barley. Hints of licorice and amber are also noticeable. Echlinville Distillery, County Down (est. 2013) – the first Northern Irish distillery to be granted a distilling licence in almost 125 years. [53] The distillery relaunched the Dunville's brand, previously produced at the Royal Irish Distillery in Belfast. The distillery also produces gin and poitín. [54] Paddy is a recent addition to our guide – this 12th position was been previously held by Yellowspot for several years. We’ve had a lot of questions over the years asking about everything from ‘What is the best Irish whiskey for newbie drinkers?’ to ‘What are some good top shelf Irish whiskey drinks?’. Nose: Very vegetal, with some floral notes but primarily a grassy / aloe aroma. Heavy green banana is underscored by light coconut sugar. After a rest in the glass, a little honey and dairy cream emerges. “Banana Milkshake” is the primary characteristic.
The monopoly situation was ended by an academically-conceived launch of the first new distillery in decades, Cooley Distillery, in 1987. [5] Since the 1990s, Irish whiskey has seen a resurgence in popularity and has been the fastest-growing spirit in the world every year since 1990. With exports growing by over 15% per annum, existing distilleries have been expanded and a number of new distilleries constructed. As of December 2019, Ireland has 32 distilleries in operation, with more either planned or under development. [6] History [ edit ] Erskine Nicol– A Nip Against the Cold– An Irishman pouring whiskey 1869. Part of Erskine Nicol Irish collection, painting of Irish life.
Due to the stringency of this Act, which made assumptions about output (for instance, a 500-gallon pot still was assumed to produce 33,075 gallons a month) [19] and the minimum numbers of days which a still was in operation per annum (112), [16] many of the smaller or less efficient registered distilleries were forced underground. In 1779, when the Act was introduced, there were 1,228 registered distilleries in Ireland; however, by 1790, this number had fallen to 246, and by 1821, there were just 32 licensed distilleries in operation. [7] [16] This had the effect of concentrating licit distillation in a smaller number of distilleries based mainly in the larger urban centres, such as Cork and Dublin, which offered better markets for legal producers. [16] In the rural areas distillation became a more illicit activity, in particular in the northwest of Ireland where agricultural lands were poorer and poitín provided a supplemental source of income to the tenant farmers, an income which landlords were again slow to curtail as it would have weakened their abilities to pay rent. [16] The scale of this illicit activity was such that one surveyor estimated that duty was paid on only 2% of the spirit consumed in the northwestern provinces of Ulster and Connaught, [20] while Aeneas Coffey (an excise officer at the time, and later inventor of the Coffey Still) estimated that there were over 800 illicit stills in operation in Inishowen, County Donegal alone. [7] By contrast, illicit distillation in Munster and Leinster was less extensive. [16] The only reason I came around to it is thanks to a friend from the UK who buys a bottle every time he passes through Dublin Airport. It has become our ‘Sure, we’ll have a night cap’ drink and it has grown on me.
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