The New Golden Age of Irish Whiskey: Beyond the Big Names

For decades, if you asked someone about Irish whiskey, you’d likely hear one or two familiar names. Maybe Jameson, maybe Bushmills. While those are foundational brands with deep histories, they only tell a fraction of the story today. Irish whiskey, once the world’s dominant spirit category before falling on incredibly hard times, is experiencing a renaissance that’s nothing short of remarkable. New distilleries are bubbling up across the Emerald Isle, reviving old techniques, experimenting with new ones, and bringing an incredible diversity of flavor back to the category.

Forget the dusty stereotypes. We’re talking about vibrant single pot still expressions, innovative cask finishes, and a renewed focus on quality and character. If you haven’t explored Irish whiskey beyond the usual suspects lately, you’re missing out on one of the most exciting developments in the spirits world. Let’s take a look at what makes this comeback so compelling, from its unique production methods to the new bottles you should be seeking out.

Key Takeaways

• Remarkable Comeback: Irish whiskey has surged from near extinction, with over 40 distilleries operating today compared to just a few decades ago.

• Single Pot Still: Ireland’s unique style uses both malted and unmalted barley, creating a distinctively creamy, spicy, and robust whiskey profile.

• Triple Distillation Isn’t Universal: While common and contributing to smoothness in many brands, not all Irish whiskey is triple distilled; some distilleries use double distillation.

• Innovation Boom: New distilleries are experimenting heavily with cask finishes (rum, port, Mizunara), mash bills (oats, rye), and reviving historical styles.

• Explore Diverse Styles: Seek out Single Pot Stills (Redbreast, Powers), Single Malts (Bushmills 10, Dingle), characterful Blends (Jameson Black Barrel, Slane), and experimental bottlings (Waterford, Glendalough).

• Elevated Irish Coffee: The classic cocktail is being reimagined using the diverse range of new Irish whiskeys available.

Table of Contents

• A Phoenix From the Ashes: Irish Whiskey’s Near-Death and Rebirth

• The Soul of Ireland: Unpacking Single Pot Still Whiskey

• Is All Irish Whiskey Triple Distilled? Debunking the Myth

• The Boom: New Distilleries, Fresh Perspectives

• Navigating the New Wave: Bottles Worth Exploring

• More Than Just a Shot: Elevating the Irish Coffee

• Where Irish Whiskey Goes From Here

• Common Questions & Expert Answers

A Phoenix From the Ashes: Irish Whiskey’s Near-Death and Rebirth

It’s hard to imagine now, but Irish whiskey once ruled the global spirits market. In the 19th century, it was widely regarded as the finest whiskey available, vastly outselling its Scottish counterparts. Dublin alone was a whiskey powerhouse, with massive distilleries churning out rich, flavorful pot still whiskey. So, what happened?

A perfect storm of historical events nearly wiped Irish whiskey off the map. Irish independence led to a trade war with Britain, cutting off access to crucial Commonwealth markets. Then came Prohibition in the United States, slamming the door shut on its single largest export destination. While Scottish distillers found ways to weather the storm, sometimes controversially, Irish distillers suffered immensely while upholding stricter production standards and facing internal strife.

Compounding these issues was the rise of lighter, blended Scotch whisky, which gained popularity during and after these crises. By the mid-20th century, the once-mighty Irish whiskey industry had dwindled to just a handful of distilleries. These eventually consolidated into just two main players by the 1970s: Midleton (producing Jameson, Powers, Redbreast, and others) and Bushmills. For a long time, that was essentially it. The sheer variety and regional distinctiveness that once characterized Irish whiskey seemed lost to history.

But thankfully, that wasn’t the end of the story. Beginning in the late 1980s with the opening of the Cooley Distillery (now part of Kilbeggan Distilling Co.), a slow flicker of revival began. This gained momentum in the 2000s and exploded in the 2010s. Driven by a global whiskey boom, renewed appreciation for craft spirits, significant investment, and Ireland’s own burgeoning food and drink scene, new distilleries started opening at an incredible pace. Today, there are over 40 operating distilleries across Ireland, a staggering number compared to the near-monopoly situation just a few decades ago. This isn’t just recovery; it’s a full-blown renaissance.

The Soul of Ireland: Unpacking Single Pot Still Whiskey

If there’s one style that truly defines Irish whiskey’s unique identity, it’s Single Pot Still. While Scotland is famous for its Single Malts (made from 100% malted barley at a single distillery), Ireland’s signature style has a fascinating twist.

What Makes It Single Pot Still?

Single Pot Still Irish Whiskey must adhere to strict rules. First, it must be made at a single distillery, just like single malt. Second, it must be distilled in copper pot stills. Again, this is similar to malt whisky production. These batch stills allow for more character and flavor carryover compared to continuous column stills.

The third rule involves the mash bill, and this is where it gets uniquely Irish. The mash bill, which is the mix of grains used, must contain a minimum of 30% malted barley and a minimum of 30% unmalted barley. The remaining percentage (up to 40%) can include other grains like oats, wheat, or rye, though traditionally it’s mostly just malted and unmalted barley, often with a small percentage, up to 5%, of other grains.

Why Unmalted Barley? The Tax Man Cometh (Allegedly)

The inclusion of unmalted barley is often attributed to a clever bit of historical tax avoidance. Back in the 18th and 19th centuries, the British Crown levied a tax on malted barley. Irish distillers, seeking to reduce their tax burden, reportedly started incorporating raw, unmalted barley into their mash bills.

Whether purely for tax reasons or also for flavor preference, this decision had a profound impact on the resulting spirit. The unmalted barley contributes a distinctively creamy, almost oily texture and a spicy, robust character with notes of green apple, pepper, and cereal grains. This profile sets Single Pot Still whiskey apart from the often fruitier, sometimes leaner profile of Scottish single malts or the sweeter, corn-driven character of American bourbons like Maker’s Mark or Jim Beam.

What Does It Taste Like?

Think rich, complex, and textured. That unmalted barley is the star, lending several key characteristics. It provides a signature creaminess or viscosity on the palate. You’ll often find spice notes of black pepper, clove, and sometimes ginger. Fruit notes, often green apple, pear, or stone fruit undertones, mingle with the malt’s biscuity notes. Finally, it adds a certain grainy robustness that feels substantial.

Classic examples like Redbreast 12 Year Old are benchmarks, showcasing a beautiful balance of spice, fruit, sherry cask influence (common for aging), and that unmistakable creamy mouthfeel. Green Spot is another icon, typically lighter and brighter with crisp green apple notes. Powers John’s Lane Release offers a bolder, earthier take on the style. Newer distilleries are also embracing pot still, sometimes experimenting with the “other grains” allowance, adding layers of complexity. Dingle Distillery’s Pot Still releases, for instance, have garnered significant attention.

Single Pot Still is not just a historical curiosity; it’s the heart of Irish whiskey’s distinctiveness and a major focus of the current revival.

Is All Irish Whiskey Triple Distilled? Debunking the Myth

One of the most commonly cited “facts” about Irish whiskey is that it’s always triple distilled, making it smoother than its double-distilled Scottish counterparts. While triple distillation is indeed a hallmark of many famous Irish whiskeys, it’s not a universal rule. Furthermore, the relationship between distillation count and “smoothness” is more nuanced than often portrayed.

The Process and Its Effect

Distillation is the process of separating alcohol from the fermented liquid (the “wash”) by heating it, collecting the alcohol vapors, and condensing them back into liquid. Each distillation run increases the alcohol content and refines the spirit, potentially stripping out heavier compounds.

Double distillation, common in Scotland, typically produces a spirit with more weight, texture, and congeners (flavor compounds). Triple distillation, common in Ireland, aims for a higher final proof off the still and generally results in a lighter-bodied, cleaner spirit. The third distillation can remove more of the heavier oils and esters, leading to that famed “smoothness.”

Brands like Jameson, Bushmills (for their core blends and malts), Powers, Redbreast, and the Spot range are indeed triple distilled, contributing to their approachable character. This perceived smoothness was historically a key selling point, particularly in markets like the US where lighter spirits were gaining favor.

But Not Always…

The idea that all Irish whiskey undergoes three distillations is inaccurate. For example, the Cooley Distillery, founded in 1987 and instrumental in the early stages of the revival, often employs double distillation. Now owned by Beam Suntory (the parent company of Maker’s Mark and Jim Beam), and known for brands like Kilbeggan and Tyrconnell, Cooley produces spirits, particularly single malts and grain whiskeys, with perhaps a bit more heft using double distillation.

Many of the newer craft distilleries are also playing with both double and triple distillation depending on the desired style and profile of the final whiskey. Some may even explore older, potentially more rustic techniques. Teeling Whiskey, for example, while often associated with triple distillation through its lineage, isn’t strictly bound by it across all experimental releases.

Smoothness is Subjective

It’s also worth noting that “smoothness” isn’t solely determined by the number of distillations. Several other factors play huge roles in the final texture and perception of smoothness. These include the shape of the stills, the speed of distillation, the cut points (where the distiller separates the desirable “heart” of the run from the “heads” and “tails”), the quality of the raw ingredients, and especially the maturation process like cask type, age, and warehouse conditions. A well-made double-distilled whiskey can be incredibly smooth, while a poorly executed triple-distilled one might still have rough edges.

Think of it like filtration in vodka. Multiple filtrations can create a very clean spirit, as seen in brands aiming for extreme neutrality, perhaps like Haku Vodka which is filtered through bamboo charcoal. However, the base ingredients and distillation precision matter just as much. Similarly, triple distillation is a tool used by many Irish distillers to achieve a certain profile, but it’s not the only tool, nor is it a legal requirement for all Irish whiskey.

The Boom: New Distilleries, Fresh Perspectives

The sheer energy in the Irish whiskey world right now is palpable. Going from just four distilleries in 2010 to over forty today is an astonishing transformation. This isn’t just about quantity; it’s about a diversification of styles, philosophies, and flavors that hasn’t been seen in Ireland for over a century.

What’s Fueling the Fire?

Several factors converged to create this perfect environment for growth. First, the worldwide thirst for whiskey created fertile ground for Irish whiskey’s resurgence. This includes demand for Scotch, Bourbon like the ever-popular Maker’s Mark, and Japanese expressions such as the sought-after Hibiki.

Second, the craft spirit movement played a role. Consumers globally developed a taste for spirits with provenance, character, and a story, moving away from mass-market homogeneity. Irish whiskey, particularly styles like Single Pot Still, fit this perfectly.

Third, significant investment was crucial. Seeing the potential, both domestic and international investors poured capital into building new distilleries and reviving old brands. Fourth, Irish whiskey tourism has become a significant draw, with many new distilleries featuring state-of-the-art visitor centers, like Teeling in Dublin, Slane Castle, and Pearse Lyons.

Finally, a new generation of distillers emerged. Passionate entrepreneurs and experienced distillers saw an opportunity to reclaim Ireland’s whiskey heritage and put their own stamp on it.

Innovation is the Name of the Game

While honoring tradition, especially Single Pot Still, the new wave is characterized by exciting experimentation. Distillers are moving beyond the traditional ex-bourbon and sherry casks and using rum, port, madeira, marsala, French oak, virgin oak, and even more exotic woods like chestnut or Japanese Mizunara oak. This last type is famously used in some Japanese whiskies. Glendalough Distillery’s Mizunara Finish Pot Still is a prime example of this trend.

Some distillers are exploring historical mash bills that include oats or rye, adding different textural and flavor dimensions. Waterford Distillery, while focused on single malt, is revolutionary in its terroir-driven approach, meticulously tracking barley provenance down to the individual farm.

Brands like Powers are digging into their archives to recreate historical expressions, such as the Three Swallow Release. Kilbeggan is distilling again at its historic site, one of the oldest licensed distilleries in the world. Many new brands are also increasing transparency, putting more information on the label regarding mash bills, cask types, and sometimes even age statements for components of non-age-stated blends.

Key Players in the New Wave (A Small Sample):

This is just a small sample of the key players.

• Teeling Whiskey (Dublin): Led the charge for new Dublin distilling. Known for their Small Batch (rum cask finish), Single Grain, Single Malt, and innovative Brabazon Bottling series.

• Dingle Distillery (Co. Kerry): One of the early craft pioneers on the west coast, producing highly sought-after single malt and pot still releases.

• Waterford Distillery (Co. Waterford): Focused entirely on single malt, exploring the concept of terroir in barley like never before. Fascinating for whisky geeks.

• Slane Irish Whiskey (Co. Meath): Based at Slane Castle, known for its triple-casked blend matured in virgin oak, seasoned Tennessee whiskey casks, and Oloroso sherry casks. Offers a robust profile.

• Roe & Co (Dublin): Diageo’s entry into premium blended Irish whiskey, housed in a stunning distillery in the Liberties district. Smooth, fruity, and versatile.

• Boann Distillery (Co. Meath): Producers of The Whistler range, experimenting widely with cask finishes and styles, including some intriguing single grain and pot still options.

• Pearse Lyons Distillery (Dublin): Located in a beautifully restored church, producing malt and pot still whiskey.

• Glendalough Distillery (Co. Wicklow): Known for its creative cask finishes, including Mizunara oak and unique Burgundy and Porter cask maturations.

This list barely scratches the surface. Distilleries like Clonakilty, Echlinville, Rademon Estate (Shortcross), Killowen, Connacht, and many others are all contributing unique voices to the chorus. Additionally, independent bottlers like J.J. Corry are sourcing and maturing whiskey from various distilleries, creating unique blends and single cask expressions, adding another layer of diversity.

Navigating the New Wave: Bottles Worth Exploring

With so much choice, where should you start? It depends on what you enjoy, but here are a few recommendations across different styles to get you exploring beyond the entry-level staples:

For the Single Pot Still Curious:

• Redbreast 12 Year Old: The quintessential modern Pot Still. Rich, creamy, spicy, fruity. A must-try.

• Green Spot: Lighter, fresher, apples and pears, with that signature pot still spice. Very elegant.

• Powers Three Swallow: A tribute to the old style. Robust, complex, great value. Earthier than Redbreast 12.

• Teeling Single Pot Still: One of the first Pot Still releases from the new wave of Dublin distillers. Often features interesting cask influences.

For the Irish Single Malt Seeker:

• Bushmills 10 Year Old: A classic. Light, fruity (apples, honey), with a touch of vanilla from bourbon casks. Very approachable.

• Tyrconnell Single Malt: Often double distilled, offering a slightly different texture. Clean, malty, floral. Look for their cask finishes too (Port, Madeira).

• Dingle Single Malt (Core Release): Represents the new craft approach. Typically complex with layers of fruit, spice, and cask influence. Batches vary, adding to the fun.

For Elevated Blends:

• Jameson Black Barrel: A step up from standard Jameson. Higher pot still content and charred bourbon barrel aging give it extra richness, vanilla, and spice. Great neat or in cocktails.

• Powers Gold Label: A classic blend with a good proportion of pot still whiskey, offering more character and spice than many entry-level blends. Excellent value.

• Slane Irish Whiskey: The triple-cask maturation gives it distinctive notes of toasted oak, vanilla, butterscotch, and baking spice. Holds up well in cocktails.

• The Whistler ‘Oloroso Sherry Cask Finish’: A blend showcasing the impact of sherry casks. Expect dried fruit, nutty notes, and spice.

For Something Different:

• Method and Madness Single Pot Still Finished in French Chestnut: From the Midleton microdistillery. Highly experimental, offers unique nutty and spicy notes.

• Glendalough Pot Still Mizunara Finish: Shows how Irish whiskey is embracing global influences. The Japanese oak adds sandalwood, incense, and coconut notes to the pot still spice. Comparing this to a Japanese whisky like Hibiki, which might also see Mizunara influence, highlights how the base spirit character interacts differently with the wood.

• Waterford Single Farm Origin Series: Pick any bottling (e.g., Ballymorgan, Sheestown). Experience the nuanced impact of barley’s origin. Cerebral, complex, and rewarding.

Building Your Home Bar:

When thinking about stocking a home bar, diversity is key. You might have your go-to bourbon for an Old Fashioned, perhaps Maker’s Mark for its wheated softness. A versatile tequila like Hornitos Plata is great for Margaritas. You might also include a clean vodka like Haku or a complex gin like Roku with its Japanese botanicals for lighter cocktails. Adding a distinctive Irish whiskey, particularly a Single Pot Still like Redbreast or Powers John’s Lane, brings a completely different profile. That creamy spice is fantastic neat, on the rocks, or in spirit-forward cocktails where it can really shine. Having a characterful Irish blend like Jameson Black Barrel or Slane also provides great versatility for highballs or simpler mixed drinks.

More Than Just a Shot: Elevating the Irish Coffee

No discussion of Irish whiskey is complete without mentioning the Irish Coffee. This humble concoction, born out of necessity and hospitality, has become a global icon. But just like Irish whiskey itself, the Irish Coffee is experiencing its own evolution.

The Classic Story and Recipe

The most widely accepted origin story places its creation in the 1940s at the Foynes Port airbase (a precursor to Shannon Airport) in County Limerick. Chef Joe Sheridan reportedly whipped up a warming drink for weary passengers whose flight was delayed by bad weather. Adding a slug of Irish whiskey to hot coffee, sweetening it, and topping it with pouring cream, he created an instant classic. When asked if it was Brazilian coffee, he supposedly quipped, “No, that’s Irish coffee!”

The beauty of the classic lies in its simplicity and the interplay of its components. Freshly brewed, strong black coffee provides the backbone. Irish whiskey, traditionally a smooth blend like Jameson or Powers, is key; about 1.5 oz usually does the trick. Brown sugar, often Demerara, adds depth and helps the cream float; dissolve it fully in the hot coffee before adding whiskey. Finally, lightly whipped heavy cream, unsweetened, is poured carefully over the back of a spoon to float on top. The contrast between the hot, sweet coffee/whiskey mixture and the cool, unsweetened cream is crucial.

Modern Twists and Upgrades

Today’s bartenders and home enthusiasts are putting creative spins on the original, often using the newly available diversity in Irish whiskey. The easiest way to experiment is with the whiskey choice. Using Single Pot Still, like Redbreast 12, adds a distinct spicy, creamy complexity. Using a sherry cask finished whiskey, such as Teeling Small Batch or Whistler Oloroso, lends notes of dried fruit and nuttiness. Using peated Irish whiskey, a small but growing category like Connemara, introduces a smoky dimension, which might be controversial for purists but is interesting.

Other variations involve sweeteners. Replacing brown sugar with Demerara syrup, maple syrup, or even a touch of Benedictine or spiced liqueur adds different flavor layers. Coffee variations also open up possibilities, like using high-quality single-origin coffee, different roast profiles, or even creating cold brew Irish Coffee variations. Some experiment with the cream and toppings by infusing the cream with vanilla bean, cinnamon, or orange zest, or grating fresh nutmeg or chocolate on top. While traditionally hot, some bars even offer chilled or frozen riffs on the Irish Coffee.

Bars renowned for their cocktail programs, like The Dead Rabbit in New York City (founded by Belfast natives), have dedicated significant effort to perfecting and celebrating the Irish Coffee. This showcases the importance of quality ingredients and precise technique. It proves that even a seemingly simple drink can be elevated to an art form, especially when using the increasingly characterful whiskeys coming out of Ireland today.

Where Irish Whiskey Goes From Here

The energy surrounding Irish whiskey shows no signs of slowing down. We’re seeing older stocks from new distilleries starting to reach maturity, meaning more age-stated single malts and pot still whiskeys are hitting the market. The experimentation with grains and casks continues, pushing the boundaries of what Irish whiskey can be.

There’s a palpable sense of pride and excitement among distillers and drinkers alike. Ireland has reclaimed its place as a major player on the global whiskey stage, not just by reviving its past glories but by forging a dynamic and diverse future. Whether you’re drawn to the unique spice of Single Pot Still, the smoothness of a classic blend, or the innovative finishes coming from the new generation of producers, there’s never been a better time to explore the world of Irish whiskey. So, pour yourself a dram of something new from the Emerald Isle – you might just find your next favorite whiskey. Sláinte!

Common Questions & Expert Answers

Q1: What exactly is Single Pot Still Irish whiskey, and how does it differ from single malt?Answer: Single Pot Still Irish whiskey is made from a mash of both malted and unmalted barley, and it’s distilled in traditional copper pot stills at a single distillery. The unmalted barley gives it a uniquely creamy mouthfeel and a spicy, robust character not found in single malt, which is made from 100% malted barley. For comparison, think of it as a counterpart to iconic single malts from Scotland, but with a distinctly Irish twist—much in the way that Maker’s Mark distinguishes itself in the bourbon world with its wheated mash bill.

Q2: Are all Irish whiskeys triple distilled, and does that make them smoother?Answer: Not all Irish whiskeys are triple distilled, though brands like Jameson and Redbreast traditionally use this method for a lighter, smoother spirit. Some newer distilleries, however, opt for double distillation, resulting in a whiskey with more body and character, similar to some Scottish or bourbon styles from Jim Beam. Smoothness isn’t just about the number of distillations—ingredients, still shape, and aging casks all have a major impact.

Q3: Besides Jameson and Bushmills, what are some new Irish whiskey brands worth checking out?Answer: The Irish whiskey revival has brought brands like Teeling, Dingle, Waterford, Glendalough, and Slane to the forefront. Each brings something new to the table, from creative cask finishes to unique grain bills. Think of this surge in creativity much like the craft gin movement—Roku gin, for instance, offers a fresh, contemporary take in its category just as these distilleries do for Irish whiskey.

Q4: I love bourbon—will I enjoy Irish whiskey, and where should I start?Answer: If you’re drawn to the sweetness and spice of bourbons like Maker’s Mark, start with pot still whiskeys such as Redbreast 12 or Powers Three Swallow. They offer some familiar vanilla and spice notes but add a creamy texture and vibrant fruitiness unique to Ireland. Irish blends with charred barrel influence, like Jameson Black Barrel, can also be a bridge between the two worlds.

Q5: What food pairs well with the new styles of Irish whiskey?Answer: The diversity of modern Irish whiskey makes it fun to pair with food. Rich, spicy pot still expressions are excellent alongside Irish cheeses, smoked salmon, or roasted pork, while single malts with sherry or port cask finishes pair beautifully with dark chocolate and fruit desserts. If you enjoy whisky and food pairing, Hibiki’s approach to balance in its Japanese whisky line has a similar philosophy of harmony.

Q6: Is Irish whiskey good in cocktails, or should it only be sipped neat?Answer: Irish whiskey is incredibly versatile in cocktails, not just for sipping neat. Blends like Slane shine in highballs, pot stills add richness to classics like the Old Fashioned, and fruity single malts work well in sours. Just as Haku vodka elevates a Martini or Roku gin transforms a G&T, the right Irish whiskey can take your cocktail game up a notch.

Q7: What’s the deal with all these creative cask finishes—do they really make a difference?Answer: Cask finishes—like those involving rum, port, or even Japanese Mizunara oak—add layers of flavor beyond the base spirit: think dried fruit, spice, vanilla, or sandalwood. Brands like Glendalough are leading with innovative finishes, much like how Hibiki blends various barrel influences for depth. Trying these limited releases is a smart way to see how cask selection transforms the same whiskey.

Q8: Are age statements important when choosing Irish whiskey?Answer: Age statements can indicate maturity but aren’t the only measure of quality, especially given the innovation in casks and mash bills today. Many excellent non-age statement whiskeys come from new distilleries who focus on flavor over age. It’s similar to spotting a stellar non-aged tequila like Hornitos in a crowded field—balance, character, and craftsmanship can matter more than the number of years in barrel.

Q9: How should I serve Irish whiskey—neat, with water, or on the rocks?Answer: The best way is the one you enjoy most! Neat allows pure flavor appreciation, a splash of water can open up aromas, and a large ice cube chills without over-diluting. For cocktails like Irish Coffee, the whiskey’s spice and creaminess come alive warm. Play around—just as with a premium gin or vodka like Roku or Haku, small tweaks can reveal new sides to the spirit.

Q10: I’m on a budget—can I still enjoy the new wave of Irish whiskeys without breaking the bank?Answer: Absolutely. Excellent blends like Powers Gold Label, Jameson Black Barrel, and Slane offer complexity and quality at attractive prices. Seek out smaller bottle sizes or split a few with a friend to explore more. Value-conscious whiskey fans know that brands like Jim Beam and Maker’s Mark became household names for a reason—the right Irish bottle at the right price can deliver just as much satisfaction.