Marrowbone Lane Distillery, Dublin (late 1700s–1920s) – One of the "big four" Dublin distilleries, Marrowbone Lane was run by William Jameson & Co. (not to be confused with John Jameson & Son above). At its peak Marrowbone Lane had some of the largest capital equipment of any whiskey distillery worldwide. [19] Carlow, Ireland: 5 February, 2019: Walsh Whiskey has released Writers’ Tears Copper Pot - Deau XO Cognac Cask Finish, a super-premium edition of its universally popular Writers’ Tears Copper Pot Irish whiskey. It is the fourth expression released under the Writers’ Tears range. Read more Dublin Whiskey Bonding Tradition Is Honoured With New Red Spot Irish Whiskey Launch The Cooley Distillery also supplies whisky to the world wide market place with such whiskies as Knappoque, Clontarf, Brennans and Hennessy. With this distillery being independent this has brought great competition to the rest of the Irish whisky market and as a result Irish whiskey is growing at an excellent rate and is now the fastest growing brown spirit category in the world.

Whiskey Review: The Irishman Cask Strength Irish Whiskey 2023

Crolly Distillery , County Donegal (est. 2020) – will produce single malt whiskey, production began in November 2020. In the early 1800s, Ireland was the largest spirit market in the United Kingdom, with demand for spirit exceeding that of more populous England. [16] Therefore, as capacities expanded, Ireland became the largest producer of spirits in the United Kingdom; and Dublin, then the largest market for spirits in Ireland, emerged as a major distilling centre. By 1823, Dublin boasted the five largest licensed distilleries in the country. [16] [23] At their peak, the distilleries in Dublin would grow to become the largest in the world, with a combined output of almost 10million gallons per annum, the largest of which, Roe's Thomas Street Distillery, had an output exceeding 2million gallons per annum. [19] By 1878, the reputation of Dublin whiskey was such that Distillers Company Ltd., a Scottish distilling firm, having built a distillery in Dublin, claimed that Dublin whiskey could sell for a 25% premium over other Irish whiskeys, and that it had a demand five times that of Scotch at the time. Although these figures are likely inflated, they give an indication of the esteem in which Dublin whiskey was held, even by Scottish distillers. [19] Single Pot Still Whiskey: Formerly called "pure pot still," this whiskey is a blend of both malted and unmalted barley distilled in a pot still. It's a style of whiskey that is unique to Ireland. Buecheler, Christopher (2013). "An Introduction to Irish Whiskey". Primer Magazine . Retrieved 27 May 2014. Single pot still whiskey is made from a mixture of malted and unmalted barley completely distilled in a pot still within a single distillery. This differs from single malt whiskey through the inclusion of raw, unmalted grain in the mash. This style has also historically been referred to as "pure pot still" whiskey and "Irish pot still whiskey", with older bottlings and memorabilia often bearing these names. Single pot whiskeys were the most common style of Irish whiskey until the emergence of blends in the 20th century. [24] Grain whiskey [ edit ]Because the majority of Irish whiskies are triple distilled and made from a variety of grains, they tend to be lighter in taste when compared to the average Scotch or bourbon. Furthermore, Irish distilleries almost never incorporate peat during production, which means the spirit is usually absent of any smoky elements. Generally speaking, Irish whiskeys are smooth, grainy, a little nutty, and a little sweet. How Man of Many Chose the Best Irish Whiskeys Our Spirits". connachtwhiskey.com. Archived from the original on 16 January 2017 . Retrieved 12 January 2017. Greeley, Brendan (16 May 2014). "Teeling Irish Whiskey's Pots O' Gold". Bloomberg . Retrieved 12 January 2017– via Bloomberg.com. Deegan, Gordon (9 May 2015). "Contentious plans for Burren distillery get go-ahead". Irish Examiner . Retrieved 17 August 2018. 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

The 10 Best Irish Whiskeys in 2023 - The Spruce Eats The 10 Best Irish Whiskeys in 2023 - The Spruce Eats

Throughout the 18th and 19th centuries, around 1,000 registered distilleries opened and closed across Ireland– with multiples of this number operating illegally. [19] Most of these have disappeared without a trace, only to be remembered by local street names e.g. Bond Street in Dublin. For instance, the excise return for 1800 lists 40 distilleries operating in Dublin city alone, while Drogheda is estimated to have had 15 distilleries in the 1780s, with as many as ten operating in Cork city in the 19th century. [19] Of these numerous ventures, only one, Bushmills, has remained in continuous operation until the present day. However, the Kilbeggan Distillery (est. 1757) which closed in 1954, reopened in recent years, while a new distillery was constructed in Tullamore to replace an existing distillery which also closed in 1954. Some of the notable distilleries previously in operation across Ireland are listed below. [19] Production reached a nadir at about 400,000–500,000 cases per annum during the consolidation period, down from a peak of 12million cases around 1900. [4] Resurgence [ edit ] Ireland was the initial testing ground for the Coffey still, with Coffey showcasing them in his own distillery and offering them to other Irish distillers. Although there were seven in operation in Ireland by 1833, [16] their use did not become widespread amongst the larger distilleries. In particular, the big four Dublin distillers, proud of their existing produce, scoffed at its use, questioning if its product, grain whiskey, which they termed neutral or silent (i.e. tasteless) spirit, could even be termed whiskey. [7] It wasn't that the distillers were Luddites, afraid of change; their distilleries were among the most advanced in the world. [19] The distillers were simply steadfast in the belief that their existing methods yielded a superior whiskey. [18] For instance, John Jameson trialled a Coffey still at his distillery, but chose to not adopt the technology because he was not satisfied with the quality of product it produced. [18] Therefore, in the face of opposition in Ireland, Coffey offered his still to the English gin and Scottish whisky distillers, who proved more receptive, and where the technology gained widespread use.Despite changing tastes and falling market share, the adoption of Coffey stills was stubbornly resisted by Irish distillers for many years, with some arguing for restrictions on their use. For instance, in 1878, the big Dublin distillers jointly published a pamphlet entitled "Truths about Whisky", in which they referred to the output of Coffey stills as " Good, bad or indifferent; but it cannot be whiskey, and it ought not to be sold under that name". [25] In 1904, almost seventy years after the Coffey still had been patented, the Senior Manager of Ireland's largest rural distillery, Allman's of Bandon, placed an outright ban on the introduction of Coffey stills at his distillery, in the face of opposition from a director. [7] The oldest known documented record of whiskey in Ireland was in 1405; in the Annals of Clonmacnoise it was written that the head of a clan died after "taking a surfeit of aqua vitae" at Christmas. Its first known mention in Scotland dates from 1494. [8] However, it is known that by 1556 whiskey was widespread, as an Act passed by the English Parliament declared whiskey to be "a drink nothing profitable to be drunken daily and used, is now universally throughout this realm made". [9] This Act also made it technically illegal for anyone other than "the peers, gentlemen and freemen of larger towns" to distil spirits without a licence from the Lord Deputy. [7] However, as Crown control did not extend far beyond the Pale, a fortified area around Dublin, this had little effect. [7] Irish whiskey is also described in The commodities of aqua vitae by Richard Stanihurst in 1547-1618 [10] Start of licensed distillation [ edit ]