Optimisation of Irish pot still whiskey

The Irish distilling industry has seen remarkable growth since 2010, with the number of GI Irish Whiskey Distilleries soaring from four to over 42 by 2022. Ireland is known for its unique pot still whiskey production methods governed by a Department of Agriculture technical file, which has primarily relied on foreign expertise, limiting traditional pot still whiskey research. Proposed amendments to the technical file are undergoing review, potentially redefining the category and altering raw material ratios to ensure industry innovation while honoring tradition. A significant proposal is to allow up to 30% of cereals like oats, wheat, or rye in Pot Still Irish Whiskey. This expansion more accurately aligns with traditional Irish Pot Still mash bills, greatly enhancing the pot still category by diversifying the potential taste profile of grains and presenting a unique selling opportunity for Irish Pot Still Whiskey.

The project involves developing and lab-scale testing new recipes within GI technical file guidelines, analyzing their impact on Irish Pot Still Whiskey characteristics and quality. The second phase supports pilot-scale facilities mirroring industry practices, ensuring a seamless transition from lab-scale to large production. Facilities at the National Centre of Brewing and Distilling (NCBD) in Teagasc, Oak Park, will facilitate scaling up lab-developed methods.

This project's core objective is to optimize the Irish pot still category, utilizing native grains, boosting demand for diverse Irish grain, and creating opportunities for local tillage farmers. It also aims to enhance domestic research and technical expertise, reducing dependence on foreign support.