Irish whiskey is made on the island of Ireland, including Northern Ireland, from cereals, water and yeast. It must be distilled below the strength that would strip away its character and matured in wooden casks for at least three years.
Four useful categories
Malt Irish whiskey is made from malted barley in pot stills at one or more distilleries. Pot still Irish whiskey uses a mash containing malted and unmalted barley and is distilled in pot stills. Grain Irish whiskey commonly uses continuous stills and other cereals. Blended Irish whiskey combines two or more of these styles.
Triple distillation is common, not universal
Many Irish whiskeys are triple distilled, which can help create a lighter spirit, but the country also has double-distilled expressions. Number of distillations is only one variable; still design and the cut points chosen by the distiller matter as well.
The character of pot still whiskey
The combination of malted and unmalted barley is the distinctive foundation of single pot still Irish whiskey. It can produce a textured, cereal-led and spicy style, though maturation remains decisive.
A culture in renewal
After decades of consolidation, Irish distilling has expanded across the island. New producers are revisiting local grain, longer fermentation, different still arrangements and diverse casks. That makes category knowledge more useful than relying on one historic house style.