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Single pot still whiskey is a style of Irish whiskey made by a single distillery from a mixed mash of malted and unmalted barley distilled in a pot still. [1] Somewhat similar to single malt whiskey, the style is defined by its inclusion of unmalted raw barley in the mash in addition to malt.
This differs from single malt whiskey through the inclusion of raw, unmalted grain in the mash. This style has also historically been referred to as "pure pot still" whiskey and "Irish pot still whiskey", with older bottlings and memorabilia often bearing these names.
Under the regulations governing the production of both Irish and Scotch whisky, malt whisky must be produced from a mash of 100% malted barley and must be distilled in a pot still. [1] [2] In Scotland, a whisky that uses other malted or unmalted cereals in the mash in addition to malted barley is termed a grain whisky. [2]
Pot stills at the Lagavulin Distillery. A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy.In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as effectively as other distillation methods.
Malt whiskey must be distilled in a pot still from a mash of 100 % malted barley, which may be peated or unpeated in character, although unpeated malt is typically used. All Irish whiskeys must be matured for at least three years in wooden casks (which may have been previously used) and must contain a minimum of 40 % alcohol by volume, with ...
The simplest standard distillation apparatus is commonly known as a pot still, consisting of a single heated chamber and a vessel to collect purified alcohol. A pot still incorporates only one condensation, whereas other types of distillation equipment have multiple stages which result in higher purification of the more volatile component ...
Small batch whiskey should not be confused with pot still distilling (a batch process) that is common for malt whiskey in Scotland and Ireland. The vast majority – and almost all major brands – of American whiskeys are produced from continuous column stills, also known as a Coffey still .
Smoke was a giveaway for the police, so windy, broken weather was chosen to disperse the smoke. The still was heated and attended to for several days to allow the runs to go through. The old style of poitín distilling was from a malted barley base for the mash, the same as single malt whiskey or pure pot still whiskey distilled in