Two for the Show, Three to Get Ready - Double and Triple Distillation in Modern Irish Whiskey
For most of the 20th century Irish pot still and malt whiskey was distilled three times. Cooley Distillery re-introduced double distillation to Ireland and many newer (and older) Irish distilleries are now producing batches of both double and triple distilled spirit.
This month the Irish Whiskey Society is exploring double and triple distillation across a range of Irish whiskey styles - blends, single malts and pot stills - which use a variety of maturation methods, and from old and new whiskey brands. We will explore what difference double or triple distillation makes to the production, maturation and most importantly to the taste. And to that end, we will introduce you to some fun ideas for palate cleansing to enhance your enjoyment.
The tasting will be presented by Irish Whiskey Society stalwarts Rachel Lindsay and Liam Smith.
Whiskeys Tasted
1 Barr an Uisce Wicklow Rare abv 43%
2 Tullamore Dew Rum x3 distilled blend abv 43%
3 Barr an Uisce 1803 10 year old abv 46%
4 Teeling Revival IV Muscat finish 46%
5 Bushmills 21 year old 40%
6 Echlinville double distilled new make spirit 63.5%
7 Echlinville triple distilled new make spirit 63.5%
