Whiskey Irish: Online Sale

The history of Whiskey Irish is lost in the mists of time: according to the Irish people it was St. Patrick, patron saint of Ireland, who imported the first alembic in the XNUMXth century after Christ, giving way to start distilling barley and other cereals. The Scottish Cousins ​​seem to have come later, even though the Scottish tradition of distillation has created far greater revenues for Scotland in recent centuries. Today the situation is changing: Irish distilleries can no longer be counted on the fingers of one hand, and alongside the great distillation industries known all over the world, smaller complexes are arising and more artisanal intended to create whiskey of great value.

The difference is partly related to the "e" that is added (or removed) from the word whisky, going to connote the whiskey Irish already from the name. This wording is also widely used in the United States, where the “whiskey” wins over “whisky”, although the products are always the result of distillation.

The other differences they are basically stylistic choices, not always adopted by all Irish distilleries: triple distillation is often used, versus the double distillation exploited by most Scottish distilleries, although there are more and more whiskey distilled twice. Another common ingredient is peat: some products are strongly characterized by this "ingredient", a feature that is appreciated all over the world.

The History of Whiskey Irish

The official history of whiskey Irelands begins in 1608, when King James of England granted the first distillation license to the owner of Bushmills, to date the oldest concession in this area, giving birth to a well-known and still functioning distillery today.