# The Serious Eats Guide to Irish Whiskey - Michael Dietsch Synced: [[2024_04_08]] 7:06 PM Last Highlighted: [[2024_04_06]] Tags: [[Explainer]] :max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__drinks.seriouseats.com__images__2012__03__20120302irishwhiskeybottlespri-58139bea72374bd3982011895b4687b7.jpg) Summary: Irish whiskey is growing in popularity in the United States for its smooth taste and affordability. The production process includes distillation from a mix of malted and unmalted barley and aging in oak barrels for at least three years. Common misconceptions include the belief that all Irish whiskey is triple distilled and unpeated. ## Highlights [[2024_04_07]] [View Highlight](https://read.readwise.io/read/01htts1ns9m2t7s6yps09q5br7) > For spirits to be called Irish whiskey, they must conform to these regulations: > *The spirits shall have been distilled in the State or in Northern Ireland from a mash of cereals which has been—* > • saccharified by the diastase of malt contained therein, with or without other natural diastases, > • fermented by the action of yeast, and > • distilled at an alcoholic strength of less than 94.8% by volume in such a way that the distillate has an aroma and flavour derived from the materials used > The spirits shall have been matured in wooden casks— > • in warehouse in the State for a period of not less than three years, or > • in warehouse in Northern Ireland for such a period, or > • in warehouse in the State and in Northern Ireland for periods the aggregate of which is not less than three years.