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Usually triple distilled, which gives a light, smooth, slightly fruity spirit. 'Single pot still' Irish whiskey mixes malted and unmalted barley, a style unique to Ireland.
Neat, with water, or in an Irish Coffee.
For readers of legal drinking age. Please drink responsibly.
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A creamy liqueur of Irish whiskey and dairy cream, created in 1974.
Black beer with coffee and chocolate notes from roasted barley. Irish dry stout (Guinness) is poured with nitrogen for its creamy head.
Invented in the 1940s to warm up transatlantic passengers. Spec: 40 ml Irish whiskey, 80 ml hot coffee, 1 tsp brown sugar, lightly whipped cream floated on top.
Spec: 40 ml Irish whiskey, 80 ml hot coffee, 1 tsp brown sugar, lightly whipped cream.
Simple lamb and potato stew.
Simple, dairy-rich cooking.
Made from 100% malted barley at a single distillery, distilled in copper pot stills and aged at least three years in oak. Islay malts are smoky from peat; Speyside malts are fruity and honeyed.
A blend of many malt and grain whiskies from different distilleries. Smoother and lighter than most single malts; the bulk of Scotch sold worldwide is blended.
American whiskey made from a mash of at least 51% corn and aged in new charred oak barrels, which gives vanilla, caramel and toffee notes. Most comes from Kentucky.
Made like bourbon but filtered through sugar-maple charcoal before ageing (the Lincoln County Process), which softens it.
Spicier and drier than bourbon because rye grain gives peppery, herbal notes. The classic base of the Manhattan and the Sazerac.
Often called 'rye' in Canada, usually a smooth, light blend of grain whiskies aged at least three years.