Irish whiskey differs from Scotch whisky from its very inception—the malting stage. The barley used for Scotch whisky is dried over open peat fires. The malt in Irish whiskey is dried in sealed ovens, keeping only the pure malt flavor.

Irish whiskey is then distilled three times, which further adds to the smoothness of its taste. To be called Irish, the whiskey has to be distilled from native grains in Ireland and stored in wooden casks for at least three years. Distillers avoid using new oak casks because they believe the wood imparts a rough taste to the whiskey. Instead, many distillers select used barrels that once held the contents of another type of liquor, such as bourbon or rum. This practice accounts for subtle differences in whiskies that may originate from the same distillery.

What led to the decline of Irish whiskey making? Like its true origins, this, too, is a mystery. The economic policies of the new independent republic, the unhappy history of civil unrest, and social complacency have resulted in the survival of only three active distilleries in Ireland with three others open only as museum. However, the industry is growing again with two more distilleries projected to open soon.