For better or worse, Ireland, especially around St. Patrick’s Day, becomes known for and associated with one thing in particular: drinking. Unlike some countries which are synonymous with a certain spirit, such as England with gin, Scotland with Scotch whisky (note the different spelling), France with champagne, or Russia with vodka, Ireland is seemingly split between two: Guinness stout and Irish whiskey. Today, we’ll be focusing on the latter.
So, what makes whiskey Irish, and what makes an Irish whiskey? The word “whiskey” directly comes from the Gaelic uisge beatha, which is most likely a literal translation of the Medieval Latin aqua vitae (water of life). However, it is also thought that, much like the Russian word vodka, whiskey may come from the Old Irish word for water – uisce, which predates the Latin aqua vitae. Unfortunately, the exact definition of an Irish whiskey is just as muddled as the origin of the word. Though all whiskey produced in Ireland, aged 3 years, and of a minimum alcohol content is technically Irish whiskey, there are numerous differences and different styles of whiskeys. From continuously distilled unmalted grain whiskey to pot still whiskey, which can use either malted, unmalted, or both kinds of grain.
Aside from having an identity crisis, it’s been a long journey for Irish whiskey, and, after a prolonged decline, things are finally in the process of improving. In 1900, production of Irish whiskey reached approximately 12 million cases per year. Yet, thanks to Prohibition in the United States, wars at home, and trade disputes abroad, production had fallen to less than half a million cases by the 1970’s. Pernod Ricard reenergized Irish whiskey by purchasing the united Irish Distillers in 1988 and due to successfully marketing Irish whiskey abroad, it is now (and has been for over 2 decades) the fastest growing spirit in the world, with production estimated to hit 12 million cases again in 2018.
The first known use of the word notes the “effect” of the beverage and comes from a 1715 quote in James Maidment’s 1868 A Book of Scottish Pasquils, where it is written that “Whiskie shall put our brains in rage.” Looking at the local popularity of the spirit in 1753, The Gentleman’s Magazine states that, “In one dram shop only in this town [Dublin], there are 120 gallons of that accursed spirit, whiskey, sold.”
Though, considering the heart and soul of Ireland as well as St. Patrick’s Day, perhaps the best usage comes from a 1924 letter written by Hart Crane, which simply states that “As whiskey and soda was served I quickly revived.”
