Irish Whskey

[Selby]

Any good trace flavourings recommended to add to Irish wiskey?

[blanikdog]

One has to just love questions like this.

blanik

[Dnderhead]

if it is Irish what more do you want? other than aging in oak?

[tracker0945]

Ageing in a peat bog ????

to be sure, to be sure.


Cheers.

[Aidas]

Old sherry cask?

[Selby]

Wot ? no drops of shamrock tincture ? Selby

[Dnderhead]

take it from a old Irish man , put put it on oak and let the wee green lepricons do their work.the magic will come a bout.
ifin you have enough. you'll be see"n them.

[alwaysannoyed]

Irish whiskey is usually done in used casks, they don't impart, all that much oak. As said before sherry casks, and even old Canadian whiskey barrels are use because they impart sutble flavors. A little peat can't hurt, peatted malt can be obtained through home brew shops and is fully convertable just as any other pale malt. Try adding some to your mash.

[Dnderhead]

If you use "petted malt" you will wave scotch not irish. Irish is just malted barley mash,(other grains is being used to day) distilled in pot still, age in used oak, sometimes filtred threw hether.

[duds2u]

My last reply went missing in the ether somewhere.

Irish whisky is normally triple distilled, no peat and aged on used oak thae same as scotch. There is one Irish distillery that does make a peated malt though.
However, if you are looking to make an Irish style yourself, double pot distillation works fine and the age it on used oak chips. You will have to wait for 6 months or more for the flavours to develop but the wait is definitely worthwhile.

I forgot to mention that less oak longer is far better than more oak sooner.

Bloody "patience" again

[muckanic]

IIRC, the Irish are cheapskates compared to the Scottish (for once!) and are more inclined to use unmalted adjuncts in the mash.

[Dnderhead]

both Irish and scotch was the same but scotch was dried over open peat fires irish was enclosed, the peat was not intentional , just the way they
that they died the malt as a mater of fact they tried to avoid this,later they drayed over coal. but the tast was in the peat, and that is what the
peppol exspected.
sorry for spelling Im f@#k up as most irish hill billies

[lawnman 2]

My last reply went missing in the ether somewhere.

Irish whisky is normally triple distilled, no peat and aged on used oak thae same as scotch. There is one Irish distillery that does make a peated malt though.
However, if you are looking to make an Irish style yourself, double pot distillation works fine and the age it on used oak chips. You will have to wait for 6 months or more for the flavours to develop but the wait is definitely worthwhile.

I forgot to mention that less oak longer is far better than more oak sooner.

Bloody "patience" again

maybe the lepricorns had some-thing to do with ya post you gotta look out for those little green buggers

[mikejwoodnz]

Any good trace flavourings recommended to add to Irish wiskey?

- use bog water to break it down -

[Adverse Effects]

sometimes filtred threw hether.

why dose she get to drink it first

and i dont think i want to try it after it go's through her