Irish Whiskey: History, Production, and Where to Try It in Dublin

To talk about whiskey in Ireland is to talk about history, tradition, and national pride. Featured in celebrations, folk tales, and even songs, this drink has become a symbol of Irish character. More than a product, whiskey represents a craft legacy that has evolved over the centuries and is now an essential part of the country's culture.

After enduring difficult decades, Irish whiskey is now experiencing a true second youth. Its quality, smoothness, and unique character have won over palates around the world, and more and more tourists are seeking it as an essential part of their Irish experience. New distilleries, tasting tours, and international awards are placing it in a position of global prestige.

The name whiskey comes from the Gaelic expression “Uisce Beatha” (pronounced Ischa Baha'i), what does it mean “water of life”.
It is believed to be one of the oldest distilled beverages in the world, and legend has it that it was the Irish monks who originated it.
These monks spent a lot of time traveling around Europe, spreading Christianity and founding monasteries. As a result of these travels, They brought back to Ireland many ideas about food and farming techniques coming from distant lands.

It is believed that Irish monks brought the distillation technique to Ireland After his travels through Mediterranean countries, around the year 1000 AD
The The first written reference to distillation in Ireland appears in the “Red Book of Ossory”, around the year 1324.
However, that first distillate was very different from the whiskey we know today: did not age and is flavored with herbs.

Simply put, Scotch whisky is distilled twice, while the Irish whiskey undergoes triple distillation.

Does it make a difference? According to experts, yes, and quite a bit.
That extra step in the Irish process results in a lighter, smoother tasting drink.

Irish whiskey is spelled with an extra “e” which does not appear in Scotch whisky.
Many people believe this is due to small differences between Irish and Scottish Gaelic, but the story is much more complex.

Until the end of the 19th century, most of the world wrote “whisky” without “e”, including major producers from Ireland and the United States.
Even very important Irish brands used that version.

According to Fionnán O'Connor, researcher and author of the book A Glass Apart, dedicated to the history of whiskey pot still in Ireland, the spelling was very inconsistent before 1900.
It could be seen written as “whisky” or “whiskey” both in Ireland and in other countries.
A curious fact: the famous brand Paddy It was called “Cork Whisky” until the 70s!

For a long time, Irish distillers dominated the world market.
By the end of the 19th century, Ireland's major distilleries had a production capacity of 5 million gallons per year, which represented almost the 70% of the global market.
In comparison, its biggest Scottish competitor, Glenlivet, barely produced any 200,000 gallons.

But then came a breaking point: The Scots found a cheaper way to produce whisky, blending single malts with cheaper grain whiskeys.
Plus, they were excellent at marketing and quickly began to gain ground.
This enraged the Irish distillers, who protested until they reached the Royal Commission on Whisky, where it was decided that this Scottish innovation could also legally be called “Whisky”.

According to popular belief (and a little creative marketing), The Irish added the “e” to the word whiskey to differentiate themselves.
But Fionnán O'Connor questions this story: in the anti-blending pamphlet Truths About Whisky, Dublin producers still used the form without an “e”, while in official Royal Commission documents “whiskey” is written with an “e”.
In short: spellings varied, trends came and went, and the term whisk(e)y just stuck.

They exist two key distillation methods: he traditional alembic (Pot Still) and the column still.

Both start with a mix called mash, which is prepared with ground grains, hot water and yeast.
That mixture ferments: the yeast converts the sugars into alcohol, and when the fermentation ends, the resulting liquid (called wash) is now ready to be distilled.

In a Pot Still (traditional alembic), he wash is heated inside the still. As the Alcohol evaporates at a lower temperature (78°C) than water (100°C), The alcoholic vapors are separated and then cooled in copper tubes with cold water (called worms) to return to a liquid state.

He Column Still (or continuous alembic), also known as Coffey Still, it works continuously (not in batches) and is much more efficient: uses less fuel and produces alcohol with a higher concentration.
However, this process also removes some volatile compounds that contribute flavor, which is why It was heavily criticized in its early days.

Nowadays, the column still is used mainly for produce the base alcohol for blended whiskeys (blended), while the traditional method remains key for the most artisanal and characterful whiskeys.

Whether using the “Pot Still” or “Column still” method, the producer will invariably have to go through the following 6 stages:

During the 19th century, Ireland led the world in whiskeyIts distilleries were synonymous with quality, and cities like Dublin and Cork were home to industry giants.
In the late 1800s, The main Irish houses produced about 5 million gallons per year, which represented around 70% of the global market. By comparison, major Scottish names such as Glenlivet produced only a fraction of that amount.
Irish whiskey was the favorite drink in many countries, and its reputation was unquestionable.

The decline was sharp and prolonged. Several factors combined to affect the Irish industry:

• The War of Independence and later Civil war (1919–1923) paralyzed production.

• The Irish independence (1922) brought trade blockades with the United Kingdom, closing access to its colonies.

• The Prohibition in the USA (1920–1933) cut off another of its main markets.

• Meanwhile, The Scots innovated with blended whisky, cheaper and easier to produce, rapidly gaining ground.

In a few decades, Irish whiskey went from being the most consumed in the world to a category almost extinct.

Since the 90s and especially in the last 15 years, Irish whiskey has experienced a surprising resurgence:

• Dozens of new distilleries opened across the country.

• Traditional techniques such as Single Pot Still.

• Government support and a tourism boom helped reposition it in the global market.

Today, Irish whiskey It is one of the fastest growing segments in the world, with exports exceeding 1.2 billion euros annually.
It is present in more than 140 countries and Its share is expected to continue to grow over the next decade..

Irish whiskey is one of the fastest growing premium spirits in the world.
In 2023, exports exceeded 1.2 billion euros, and today it is sold in more than 140 countries.
Currently represents around 10% of the world whiskey market, and the trend is upward.

After decades with only 3 or 4 active distilleries, Ireland now has over 40 distilleries in operation. distributed throughout the country.
This boom not only revived tradition, but also boosted tourism, with Thousands of visitors per year on whiskey tours.

Dublin is not only the capital of Ireland, it's also one of the most important whiskey centers. In recent years, The Liberties neighborhood It has become a true "Whiskey District." These are the main distilleries open to the public:

1. Teeling Distillery
   The first operating distillery in central Dublin in over 125 years. Modern, innovative, and with highly-rated guided tours.

2. Jameson Distillery Bow St.
   The most famous of all. Although it's currently produced in Midleton, Cork, the Bow Street location offers one of the most comprehensive and interactive experiences.

3. Pearse Lyons Distillery
   A hidden gem in a restored 12th-century church. The tour is intimate, well-guided, and has a strong visual identity.

4. Roe & Co Distillery
   Located directly across from the Guinness Storehouse, this modern distillery pays homage to the historic Roe & Co. distillery, which was one of the largest in Europe in the 19th century.

5. The Dublin Liberties Distillery
   A boutique distillery with a strong local identity, producing handcrafted whiskey and offering more personalized experiences.

The revival of Irish whiskey also brought with it a new generation of derivative products, as:

• Whiskey infused with honey, spices, or finished in wine barrels

• Baileys-type creams

• Craft gin produced by whiskey distilleries (like Dingle or Glendalough)

Besides, Irish whiskey has become a favorite for modern cocktailsIts smoothness and balanced profile make it ideal for drinks such as:

• Irish Whiskey Sour

• Irish Mule

• Irish-based Old Fashioned