What does “whiskey“ differ from “whisky“ in?Long before that day as Ginness welded the first pint of malt liquor well-known for the whole world which to try come to Ireland from around the world, in centuries until when the leg of the first Irish immigrant touched the earth of America, Irish already noted on March 17 as birthday of national drink of whisky.
the Name of the Emerald island of an intoxicated elixir loved by inhabitants comes from the phrase in ancient Gaelic “life water“. The day which is officially celebrated in Ireland as day of the patron of all nation Saint Patrick is not incidentally identified with whisky.
On a legend, Saint Patrick not only preached belief, new to those years, and protected oppressed, but also with own hand entered practice of distillation of alcohol into use. Documentary confirmations to a legend are still not found, but it does not prevent Irish to attribute to Patrick all the best that is in their life.
Nobody knows for certain when for the first time welded the real whisky, but is considered to be that the event it happened in Ireland. From history it is known that the first licensed distillery appeared on the British Isles in 1608. Bushmills in Northern Ireland, a brand dear and prestigious nowadays became it.
Then whisky came to Scotland from there to step over the ocean and to conquer the whole world. Today whisky is cooked in many countries, but the Irish drinks keep aloof. What does the Irish whisky differ from all others in?
In - the first, the name. In English “whisky“ is written differently, “whiskey“ and “whisky“. Distinctions were fixed in the end of the 19th century by John Eyto`s dictionary. The reason of emergence of distinctions is for certain unknown, it is only possible to assume that it is all about marketing. Anyway, today Irish and Americans cook whiskey while Canadians and Scots - whisky.
The list of features of the Irish whisky does not come to an end with an excess letter in the name. Irish prefer to cook whisky on the “pot still“ technology, in classical distillation cubes unless increased in sizes while the whole world practically passed to the columns which are thought up in 1830 by the retired policeman Koffi. All were attracted by high efficiency, but Irish consider that it strongly spoils taste, making whisky similar to usual alcohol.
The second feature of the Irish technology of whisky - use as raw materials of grain and green not germinated barley along with malt whereas Scots, for example, prefer to presoak grain before emergence of sprouts. At last, in the course of drying of malt in Ireland seldom apply peat therefore smoky smack in the Irish whisky meets seldom.
But there is more to come differences. Usually whisky overtakes twice. Irish products, as a rule, threefold distillation. It does them purer, softer and stronger. Surprisingly, but threefold distillation in Ireland was entered into practice in 1780 by Scot John Dzheymson, the owner of one of the most successful distilleries of that time.
To estimate all subtleties of the Irish whisky, it is drunk in pure form, or having slightly diluted with water (but only clear water, not Coca and not sprite). It is considered that water helps to feel the hidden notes of taste.