Midleton Barry Crockett Legacy was named Best Overall Irish Whiskey at the 2025 NYWSC, joined by Teeling Blackpitts and Accord Stone as Ireland’s finest drams.

I paid £17,700 to Whiskey & Wealth Club on May 20, 2024 for three casks and received a receipt ...

The building that housed Killarney Brewing and Distilling Company, which ceased operations in July, has been placed on the market. The company ceased operations in the summertime resulting in the l…

I invested with Whiskey & Wealth Club after being promised clear exit strategies and strong re ...

Global travel retail flourished in 2024, with rising international passenger numbers driving a boost in spirits sales.

Irish barley is the backbone of Ireland’s brewing and distilling industry. But could Irish-grown wheat,maize and rye reduce reliance on imports? A Teagasc study explores the possibilities.

Farming News, Farming Classifieds

Diageo has temporarily ceased whiskey production at its Balcones and George Dickel distilleries with the loss of 17 jobs.

Willem Dafoe has teamed up with Islay’s Laphroaig distillery to create a new expression. Working alongside blender Sarah Dowling, he participated in a blind tasting to help shape the final whisky. The...

In the second of our two-part report from a visit to Bushmills Irish Whiskey, Master Distiller Colum Egan talks about the impact of the new distillery, about taste profiles, consistency and community.

Ireland has always had a reputation for raising a glass — but something is changing. More and m...

Perhaps the bottom has fallen out of the market, or maybe this downturn is a blip; industry experts have a nuanced perspective

The Scottish government is seeking a reduction or removal of the 10% tariff, which the whisky industry says costs businesses £4m per week.

Headlines say the whiskey boom is over; the data say it’s a reset. Are we looking at an oversupply story or a demand collapse. Here’s a deep dive into the data.

A first cut of the director’s Rosemaund Farm

Cork International Film Festival has announced a new multi-year partnership with Redbreast Single Pot Still Irish Whiskey.

The Secret Whisky Cask Broker

Whiskey is regularly discussed as a drink entwined with Irish history and society. That history, however, has usually been read as the immaterial social history of a single material commodity. It does not consider the varied, often dissimilar beverages that have been consumed as ‘whiskey’ or as ‘uisce beatha’. Even within the more recent history of the Irish whiskey industry, most of the grain recipes of Ireland’s closed distilleries have largely passed out of trade memory. This thesis examines the evolution from c.1324 to 1980 of amorphous whiskeys, indebted to their historical moments and materially responsive to their agricultural, societal, legislative, and technological surroundings. Lastly, it proposes that lost materials and practices from the past may be drawn upon to drive innovation in contemporary Irish distilling and it investigates the use of historical Irish pot still whiskey mash bills in a contemporary distillery setting. Using an historiographical approach, the research drew upon distillery day books, excise reports, government sessions, trade paraphernalia, private letters and other period sources, examined against an integrated literature review. The research unearthed diverse recipes and processes, stretching from Irish distilling’s first extant records up to the Irish pot still whiskeys of the very recent past. The subject is discussed across five chapters. The first chapter investigates the origins and early development of Irish distilling and its first attested beverages. The second chapter explores the overlapping development of Ireland’s commercial distilling industry and of material ‘whiskey’ as a product. The third chapter examines the divergence between the material beverages of the licit, industrialised whiskey industry and the illicit poitín distillers of the nineteenth century. The fourth chapter examines the evolution of ‘Irish pure pot still whiskey’ as a material beverage identity among nineteenth and twentieth-century Irish distillers. This chapter also explores the various grain recipes, or ‘mash bills’, employed to make Irish ‘pure pot still whiskey’ and compares them against the processes and materials of their column still competitors. The final chapter discusses the relevance of these old pot still mash bills to contemporary Irish distilling innovation and recent legislation. It outlines a practical experiment undertaken with Boann Distillery in Drogheda to investigate the use of lost Irish pot still mash bills in a contemporary distillery. Combining historical survey with practical experiment, this thesis both offers a significantly expanded history of Irish distilling and examines how that material heritage might inform the modern beverage’s organoleptic possibilities. It

Intense lobbying by the multinational whisky industry forced the Scottish Government’s green watchdog to back down on plans to toughen pollution controls.

A month from now, Australia's brewing and distilling industries will come together at a new three-day event in the Riverina, the Voyager Craft Malt-curated Grainstock. Ahead of the event, Luke McCarth...