Dew Pour some more Tullamore

Irish whiskey—and the original Irish Coffee recipe

By Darryl Beeson

Irish whiskey, by definition, is a grain whiskey made in Ireland. There are several types of whiskey common to Ireland: Single Malt (made from 100 percent malted barley); Pure Pot Still (from a mixture of malted and unmalted barley) and Blended Whiskey (made from a blend of malted barley and non-malted grains, such as corn or wheat). Irish Whiskey is distilled from grain (only half the barley is malted or sprouted) and then sent through pot stills three times before it's finally stored in wooden casks for at least 3 years and bottled at not less than 40 percent alcohol (80 proof). 

Note the difference in how the Irish spell "whiskey" (with an "e") and how the Scottish spell it as "whisky". There is no known reason, legal, logical or otherwise, why this difference exists. A rule of thumb is that if the country of origin has an "e" in its name, then its whiskey is spelled with an "e" (as opposed to whisky). The word whiskey is an Anglicization of the Irish language term uisce beatha (pronounced “ishkuh baha”), which translates as "water of life."

Peat is almost never used in the malting process of Irish whiskey, resulting in a whiskey with an arguably smoother, sweeter flavour. The smoky, earthy overtones of Scotch are absent.

The "green" unmalted barley gives the pure pot still whiskey a spicy, uniquely Irish quality. Like single malt, pure pot still is sold as such or blended with grain whiskey. Usually no real distinction is made between whether a blended whiskey was made from single malt or pure pot still.

Irish whiskey is believed to be one of the earliest distilled beverages in Europe, dating to the mid-12th century. Old Bushmills Distillery lays claim to being the oldest licensed distillery in the world since gaining a license from James I in 1608. One of Ireland's finest and most widely distributed whiskeys, Tullamore Dew was first distilled in 1829 in the small town of Tullamore in County Offaly in the heart of the country. The name derives from the initials of an early owner, Daniel E Williams.

Tullamore Dew is also widely acclaimed by whiskey connoisseurs. In 2006, it won a much-prized trophy at the International Spirits Challenge, the highest accolade in the drinks industry. The trophy was one of only four awarded to over 700 drinks products entered by companies all over the world. The brand also struck gold at the World Spirits Competition in San Francisco earlier this year.

Known for its smooth and gentle flavor, the blended whiskey has spicy, citrus and malty notes with charred wood undertones, giving a soft, buttery, rounded flavor that lingers in the mouth. The colors are pale amber with an orange tinge, and the nose offers a mild blend of spicy, citrus and malty nuances with toasty wood undertones. The sip is delicate and buttery, perfectly balanced with sweetish spices and complex maltiness with more toasted wood hints. The delicate nuances linger on the palate for a long finish.

Irish whiskey is the key to that other classic Irish drink—Irish Coffee: hot, black coffee, Irish whiskey and sugar, with cream floated on top. Irish coffee can be considered to be a variation of a "hot toddy." The Irish coffee, or so the lore would have it, was invented at Foynes, by Joseph Sheridan, the head chef. Foynes was the precursor of Shannon Airport in the west of Ireland. The coffee was conceived as a warmer for trans-Atlantic travelers in the 1940s.

Irish Coffee: The Sheridan Recipe

Heat a stemmed whiskey goblet.
Pour in one shot of Irish whiskey.
Add three sugars, preferably brown.
Fill with strong black coffee to within one inch of top. Stir gently.

Top off to the brim with heavy cream slightly aerated. Important: Do not stir after adding cream, as the true flavor is obtained by drinking the coffee and whiskey through the cream.

Darryl Beeson travels the world looking for great beverage values. He has been wine steward or cellar master for The Mansion on Turtle Creek, Voltaire, and The Adolphus Hotel in Dallas. He reports on wine, spirits, food and travel for numerous publications.

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