Irish Whiskey - Definition

Irish Whiskey - Definition

Irish whiskey is a protected European Geographical Indication under Regulation. As of 29 January 2016, production, labelling and marketing of Irish whiskey must be verified by the Irish revenue authorities as conforming with the Department of Agriculture's 2014 technical file for Irish whiskey.

Key requirements include specifications that Irish whiskey must: Be distilled and matured on the island of Ireland (comprising the Republic of Ireland and Northern Ireland) from a mash of malted cereals with or without whole grains of other cereals and which has been: saccharified by the diastase of malt contained therein, with or without other natural enzymes;

fermented by the action of yeast; distilled at an alcoholic strength of less than 94.8% alcohol by volume in such a way that the distillate has an aroma and taste derived from the materials used and only plain water and caramel colour is added to it; subject to the maturation of the final distillate for at least three years in wooden casks, such as oak, not exceeding 700 litres capacity.

Retain the colour, aroma and taste derived from the production process referred to above; Have a minimum alcoholic by volume content of 40%; Individual technical specifications for the three varieties of Irish whiskey, "single pot still", "single malt", "single grain", plus "blended" whiskey (a mix of two or more of these varieties) are also outlined in the technical file. The use of the term "single" in the aforementioned varieties being permissible only if the whiskey is totally distilled on the site of a single distillery.

Source: https://en.wikipedia.org/wiki/Irish_whiskey

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