Although the most famous whiskey production is to be traced back to Scotland, not everyone knows that the paternity of this distillate is instead to be attributed to the Ireland. The first production of whiskey, in fact, is believed to date back to the distant age of St. Patrick, lived around 400 d. C right on the island. Also known as whiskey, the Irish distillate is now produced in a large number of companies spread across the country. Among the raw materials used predominates the barley which, thanks to the typically humid climate of the nation, grows luxuriant in the emerald island. The most valuable Irish whiskey is the Single Malt, obtained with barley malt, distilled in traditional alambicchi < / b> made of copper. To this variety, however, there are other productions of remarkable quality, the well-known Blended versions, in which barley, malty or not, is mixed with different quantities of other cereals, from oats on rye, from wheat to corn. Yeasts and water complete the formulation. Distinctive characteristic of the irish whiskey is also represented by the production technique: unlike the distilled homologues originating in other areas of the world, the Irish drink undergoes the process of distillation for 3 times (instead of 2, according to the most common techniques). Subsequently, the whiskey is aged for at least 3 years in large oak barrels. The particularity and the slowness of the processing give the distillate an unmistakable taste, which abandons the hardest and smoky notes to make room for more delicate and lovable flavors.