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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.

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Information about Ireland

Soil and climate
The climate is of a temperate Atlantic type, characterized by rains and mists throughout the year. In December-January, evidently mitigated by the Gulf Stream, with minimum temperatures rarely lower than -3 ° C and made sweeter during the Summer with temperatures only sporadically higher than 25 ° C. However, even the summer period is variable and has a few consecutive sunny days. Temperatures vary from region to region. The duration of the sun is greater in the south-east. The rains are very frequent, with some regions reaching 275 days of rain a year.
Between the 5th and 4th centuries BC, the Gaelians settled in Ireland, a population of Celtic origin. After 400 AD the evangelization of the town began by the first Christian missionaries, including the monk Patrick, who later became the patron saint of the island. In the twelfth century the British began its conquest and in 1541 the English sovereign Henry VIII proclaimed himself king of Ireland. After the birth of the Irish Party and the manifestation of autonomous will, the English parliament recognized the national identity of Ireland, but it was only in 1921, following bloody clashes, that the 26 counties of the south of the country (majority Catholic) they gained independence. The 6 counties of the north, with a strong Protestant presence, remained united to Great Britain, forming Northern Ireland. From 1 January 1801 until 6 December 1922 Ireland was part of the United Kingdom (of Great Britain and Ireland). During the great famine, from 1845 to 1849, the island's population collapsed by 30% from over 8 million to less than 6 million. One million Irish died of hunger and / or disease and another 1.5 million emigrated, particularly to the United States. Emigration continued in the following century, with a consequent steady decline of the population until 1960.
Typical products
One of the secrets that the monks brought with them from their travels was that of distillation, used to create perfumes, essences and medicinal elixirs. The distillation had already been used to produce wine-based beverages: from here, in the cool clina of Ireland, the step was short to get to distill beer to produce usquebaugh, also known as aqua vitae, eau-de-vie, akvavit : the water of life or perhaps living water. Irish whiskey was made from malted barley and insaportio with spices and fruit. The Irish spirit, distilled in large copper pots with malted barley and purom has a unique taste, which is the sole result, whether it is the fortuitous result of the taxation system or the result of an international formulation.
Typical dishes
In Ireland, breakfast is fundamental and very rich, to the detriment of a lunch (lunch) that can be reduced to the classic sandwich; after the afternoon high tea with various pastries, you go to the dinner (dinner), which generally consists of an appetizer or a soup, a second of meat or fish and a dessert or a cheese platter. washed down with a good beer. Breakfast, known as "Full Irish Breakfast" is a tradition throughout Ireland and is similar to Full english breakfast. There are many variations of the basic recipe, but basically the ingredients are: sliced ​​Irish bacon (called "rasher" and is different from our bacon), Irish sausages (sausages), eggs, toast, tea, orange juice. To these sometimes add black or white pudding and sliced ​​tomato just passed in the pan. Often the Irish breakfast is accompanied by the "brown bread" or the "soda bread", but a clarification is a must: normally the Full Irish breakfast is the Sunday breakfast or the holidays, in fact many Irish are limited , on weekdays, to a cup of tea or coffee accompanied by toast and jam or cereals. A respectable starter can consist of a dozen Galway oysters to be enjoyed with black bread and a Guinness beer mug, followed by Dublin Bay prawns and mussels in sauce; or from a portion of smoked salmon cut into chunks, or from some slices of ham baked in Limerick, from smoked beef sausages, from herrings, eels, trout, all accompanied by salted butter, a very popular product since the seventeenth century. A typical soup is the Lamb Soup (lamb and mutton cooked with vegetables), served with large slices of buttered bread, to which today some chefs also join the cheese. In the Cockle Soup, molluscs are cooked in broth with celery. The Calcannon is a flan made from boiled potatoes, crushed and then amalgamated with butter and cabbage or cabbage salt. Bacon Broth consists of a vegetable soup with barley and smoked bacon.

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