Irish Whiskey & Triple Distillation

Discover the profound process of whiskey distillation with Whiskey & Wealth Club, and learn more about the methods of triple distillation used to make rich and aromatic new-make, pot-still, and single malt Irish whiskeys.

What is Distillation?

Distillation refers to the process of heating whiskey to a vapor then cooling it back into a liquid. This process condenses the spirit and increases the content of alcohol in the liquid from the fermentation. It also allows the distiller to emphasise the good elements of a whiskey and remove any less desirable elements.

During the process of distillation, master distillers will monitor the components of the spirit and when they’re released. The first compounds released are referred to as ‘heads.’ These sometimes have unpleasant aromas, but keeping a small amount of the ‘heads’ can add some complexity to a spirit. Distillers will decide discard the unpleasant parts of the ‘heads’ and allow others to remain at their own discretion.

Next, the master distiller will collect the ‘heart.’ This is what will ultimately become the finished product. The ‘heart’ primarily contains ethanol, and, perhaps more importantly, the flavours and aromas that will give the finished whiskey its singular character.

Finally, the ‘heart’ will give way to the ‘tails.’ The ‘tails’ are lower in alcohol than the ‘heart,’ and may contain less appealing aromas. The distiller may choose to retain some ‘tails’ to achieve a desired flavour, but it’s likely that they will cut the majority of them.

At the end of the distillation process, the majority of the ‘heads’ and ‘tails’ have been removed and the ‘heart’ remains. This will then be distilled further to create a smooth an aromatic final product.

What is Triple Distilled Whiskey?

Triple distilled whiskey refers to the number of times the liquid is distilled. The first distillation pulls more alcohol and vapours from the fermented liquid, then the subsequent second and third distillations strengthen the alcohol content and build increasingly complex aromatic flavours into the whiskey. The final result is a whiskey that’s purer and lighter than those distilled fewer times.

How to Distill Irish Whiskey

Irish whiskey producers were the first to use pot stills to distill and produce whiskey at scale. The use of the pot still remains a hallmark of Irish whiskey production, and this method of distillation is still in use today by premium brands to produce single malt Irish whiskey and single pot still whiskey.

Some say that the Irish whiskey industry adopted the use of the pot still en masse following a 1785 tax on the use of malted barley. While it’s unclear whether this was the single driving force, the pot still did enable distilleries to produce higher quality whiskey in greater quantities than ever before. By the early 20th century, single pot still whiskey was not only the most popular style of whiskey across the globe but thought of as the most deluxe.

The pot still is key to Irish whiskey’s rise to popularity and continued renown – yet it was also a significant factor in the industry’s temporary decline. When distillers use pot stills, they must distill each batch separately. While this gives the distiller a degree of discretion over when to separate the heads, tails, and heart, it is not the most expedient process. Additionally, the pot still must undergo rigouous cleaning after each use.

Continuous stills or column stills began being developed in the early 1800s, and their best-known iteration, the Coffey still, was invented in 1830. The Coffey still allowed multiple batches of spirits to be distilled in succession and to a higher alcohol content.

Irish whiskey producers derided the products of the Coffey stills as inferior, often referring to them as ‘silent spirits’ in reference to their pale colours and more neutral flavours. Accustomed to the full-bodied flavours the distillers had developed over years of perfecting their craft using pot stills, Irish distillers were sceptical of the Coffey stills.

Distillers in other regions did not share this ambivalence and embraced the ability to produce higher-proof spirits more quickly than ever before. Scottish distilleries mixed the products of the continuous stills with the single malt whisky produced in pot stills, and the blended whisky was born. Production at these distilleries outpaced that of their Irish counterparts, and so Scotch whisky began its ascent to the worldwide popularity it enjoyed for much of the 20th century.

Of course, Irish whiskey has experienced a renaissance as of late. While some producers adopted the use of the column still to produce blended products, they’ve also stayed true to the traditional methods of pot still distillation to create premium craft spirits. With a reverence for tradition and understanding of new techonology, these distillers are leading Irish whiskey into a new era – and back to worldwide renown.

At Whiskey & Wealth Club, we provide these premium Irish whiskey distillers with the opportunity to sell whiskey casks to private clients at heavily-discounted, ultra wholesale rates. When you invest with Whiskey & Wealth Club, we’ll support you at every stage of your investment and offer guidance that only comes with decades of insider industry experience.

Your peace of mind is our priority – during the terms of your investment, your casks will be held in secure government bonded storage facilities for the term of your investment and covered by competitive insurance. With over 1200 international clients, we’ve helped a diverse array of investors enter the exclusive world of cask whiskey ownership – and we’d be honoured to welcome you into the fold.

Get in touch with us today to discuss your options for cask whiskey investment.