- 1
The sugar
A traditional pot still whiskey uses a mash of malted barley and raw, unmalted barley together: the malt's enzymes convert the starch of both.
- 2
The ferment
A barley wash of around 8%.
- 3
The still
Often three times in large pot stills: the third distillation gives a stronger, lighter spirit. Grain whiskey from column stills is used for blends.
- 4
The wait
At least three years in wooden casks on the island of Ireland.
The rules
- Distilled and matured on the island of Ireland for at least 3 years
- Pot still whiskey: at least 30% malted and 30% unmalted barley in the mash
- Triple distillation is a tradition, not a rule
In the glass
Creamy, spicy, often oily from the raw barley; usually unpeated.