Ireland

IRELAND
IRELAND
IRELAND
IRELAND

The word "whiskey" is an Anglicisation of the the Gaelic phrase, uisce beatha, meaning "water of life" , so it's no wonder that many would claim Ireland is the birthplace of whisk(e)y.
Which ever way you lean, there's no denying some great whiskey comes from the Emerald Isle - with many more yet to come.

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Ireland

Irish Whiskey

Bourbon is made using a minimum of 51% corn-based mash and has been distilled since the 18th Century.

The whiskey is barrel-aged in new charred oak and bottled at least 80% proof (or 40% abv), although it must enter the barrel for aging at no more than 125% proof (62.5% abv).

There is no restriction for aging – except for straight bourbon which must be aged for minimum of two years. All bourbon aged less than four years must include an age statement.

Bourbon production is not restricted to one state in the US, however it strongly associated with Kentucky.

Bourbon is made using a minimum of 51% corn-based mash and has been distilled since the 18th Century.

The whiskey is barrel-aged in new charred oak and bottled at least 80% proof (or 40% abv), although it must enter the barrel for aging at no more than 125% proof (62.5% abv).

There is no restriction for aging – except for straight bourbon which must be aged for minimum of two years. All bourbon aged less than four years must include an age statement.

Bourbon production is not restricted to one state in the US, however it strongly associated with Kentucky.

Bourbon is made using a minimum of 51% corn-based mash and has been distilled since the 18th Century.

The whiskey is barrel-aged in new charred oak and bottled at least 80% proof (or 40% abv), although it must enter the barrel for aging at no more than 125% proof (62.5% abv).

There is no restriction for aging – except for straight bourbon which must be aged for minimum of two years. All bourbon aged less than four years must include an age statement.

Bourbon production is not restricted to one state in the US, however it strongly associated with Kentucky.

Bourbon is made using a minimum of 51% corn-based mash and has been distilled since the 18th Century.

The whiskey is barrel-aged in new charred oak and bottled at least 80% proof (or 40% abv), although it must enter the barrel for aging at no more than 125% proof (62.5% abv).

There is no restriction for aging – except for straight bourbon which must be aged for minimum of two years. All bourbon aged less than four years must include an age statement.

Bourbon production is not restricted to one state in the US, however it strongly associated with Kentucky.

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