Irish whiskey ...uses sprouted barley dried in a closed kiln which is then mixed with unmalted barley before being ground into a grist. This can be said to account for the lightness of Irish whiskey and its 'non peaty' taste compared to Scotch.
Frank wrote::think:
The sherry casks are optional as far as I know and I thought triple distillation was more to do with charge volumes than some kind of 'desireable purity of spirit'
bt1 wrote:blokes,
other than the grain bill rough proportions and a little gleened from promo distillery web site still looking for a process..it can't be as simple as just a grain bill difference and using old ex sheery casks surely
"Irish Whiskey - 10 parts malted Barley, 7 parts fresh barley grain, 1 part fresh Oats, 1 part fresh Rye, 1 part fresh Wheat. Grist & proceed. "
Users browsing this forum: VaultBoy and 81 guests