To make great whiskey requires a trinity of inspiration, art and science.
Distillation, which splits a liquid into its component substances, was described long ago in Ancient Greece by Aristotle. It is likely that entrepreneurial Irish monks were the first to apply this alchemy to beer, and gave birth to uisce beatha – the water of life.
It’s said that Ireland’s largest export has always been its people. Thanks to their adventurous, roaming spirit, this Irish invention would spread first to Scotland, and then across the ocean to the New World. Wherever brewing of grains existed, whiskey making followed shortly after.
Today whiskey is made from any grain, brewed into a beer, then distilled and matured in oak barrels. In America they typically use corn, wheat and rye – while in Ireland and Scotland they use more malted and unmalted barley. Meanwhile, the Scottish and Americans distill twice, and the Irish three times.
So, the difference in spelling; which comes from the translations of the word from the Scottish and Irish Gaelic forms, isn’t the only way that Irish ‘Whiskey’ and Scottish ‘Whisky’ vary.
Regardless of the differences and multiple manifestations; it will always be known as an Irish gift to the world! Celebrate legendary Irish ‘Whiskey’ with a glass of triple distilled, triple blend Tullamore D.E.W.
“ALWAYS CARRY A FLAGON OF WHISKEY IN CASE OF SNAKEBITE, AND FURTHERMORE ALWAYS CARRY A SMALL SNAKE.” —W. C. FIELDS
(With essential advice for visiting Ireland, where there are no indigenous snakes.)
