How is Irish Whisky Different from Scotch?
Irish whisky and Scotch are both great spirits with a long history but they are different in many ways with respect to taste and experience. Here’s a list of the main differences that are observed in these spirits:
Distillation Process:
Irish Whisky: It is always triple distilled, that results in a smoother, lighter spirit. The triple distillation removes more impurities, making it cleaner and more refined.
Scotch: Double distilled. Some Scotch whiskies are triple distilled in copper pots but it’s not always the norm. This double distillation leaves Scotch with a fuller body and a slightly sharper edge.
Ingredients:
Irish Whisky: This liquor can be made from any cereal grain, which is why it’s lighter and smoother. A combination of malted and unmalted barley, plus grains like corn and wheat, gives Irish whisky its unique flavour.
Scotch: Malted barley. Many Scotch whiskies, especially from the Islay region, are also peaty and smoky from the drying of malted barley over peat fires.
Ageing Requirements:
Both Irish whisky and Scotch must be aged for at least 3 years in wooden casks. But the type of barrels and ageing conditions vary, so the final product is different.
Irish whisky uses a mix of American oak, bourbon or sherry casks which gives sweet and mellow flavours.
Scotch, especially single malts, uses ex-bourbon barrels but also ages in sherry, port or even rum casks for a deeper flavour.
Flavour Profile:
Irish Whisky: Smooth, light, clean and subtly sweet with hints of vanilla, honey and fruit. Highly approachable, it’s a favourite among beginners and those who like a mellow drink.
Scotch: Scotch can vary depending on the region, from light and floral (Lowlands) to smoky and peaty (Islay). It’sgenerally bolder and more complex with earthy, smoky and oaky notes.
Geography and Tradition:
The unique characteristics of Irish whisky are a reflection of Ireland’s climate, culture and distilling traditions that date back many centuries. On the other hand, Scotch is influenced by Scotland’s regions, each with its own flavours and methods.
