Everything You Should Know About Midelton Whiskey

The classic Irish single pot still Whiskey, which is exclusive to Ireland, is manufactured at Midleton, which is close to Cork. In contrast to Single Malt, the triple pot still technique involves both malted and unmalted barley. Those who favor the traditional production method may even insist on a higher proportion of unmalted barley. The percentages of malted and unmalted barley used in the various whiskey brands made at Midelton Whiskey vary. Redbreast, Midleton, Powers, and Green Spot Whiskey are the most well-known single pot still bourbons. Friends of these whiskeys particularly appreciate their fruitiness, smoothness, and purity.

Redbreast 12 Years and Redbreast 15 Years, which are made from Bourbon and Sherry casks, are two of the most well-known single pot still whiskeys. Round, creamy fruit scents blend well with spice and wood notes and provide a satisfying, lingering finish.

The Irish Blended Whiskeys are among the best-selling spirits at Midleton Distillery, albeit they are not as popular as the single pot still whiskeys. While some pot still whiskey is used in its production, column-distilled grain whiskey makes up the majority. These Blended Whiskeys, which are fine and peppery but notably exceptionally smooth, have made Irish Whiskey so famous among whisky enthusiasts who want a very mild and smooth beverage.

Midleton whiskey Background

The Midleton Distillery was just founded in 1975 in its current form. The Irish Distillers Group was formed in 1966 as a result of the merger of the three businesses John Jameson & Son, The Cork Distillery Company, and John Power & Son. In order to consolidate production in one location, they constructed the contemporary Midleton Distillery close to Cork, which is situated next to the historic Midleton Distillery, the source of Jameson Whiskey. In 1975, the new distillery began to produce alcohol. All partners closed their previous distilleries and shifted production to this new facility.

The Old Midleton Distillery, which dates back to 1825, has also been inactive since 1975. Three brothers from the Murphy family, who at the time made Cork Distillery Whiskey here known as Paddy, formed the company. The largest pot still in the world at the time, with a 33,600 UK gallon capacity was installed.

The alcohol company Pernod Ricard acquired Irish Distillers Group in 1988.

Production

In essence, Midleton is made up of two distinct whiskey distilleries: one uses column stills to manufacture grain whiskey, and the other uses pot stills to generate the traditional Irish single pot still whiskey. The Midleton Distillery recently expanded to accommodate the growing demand for Irish Whiskey. New stills, warehouses, and washback’s cost about 200 million euros. As a result, the annual alcohol production capacity was enormously boosted to 64 million liters.

The Smash

Water, in addition to malted and unmalted barley, is obviously crucial to every step of the production process, but it is particularly crucial during the mashing process. Midleton’s water supply and previous power source were both the Dungourney River. The Old Midleton Distillery’s enormous water wheel is still visible.

Although barley and malted barley are milled on site, malt is sourced from Irish maltings. Prior to modernization, the grain was treated with steam and soaked in hot water as part of the wet-milling process. Since 2012, hammermills have been used to dry mill the grain.

Depending on whether the mash is used to make single pot still Whiskey or grain Whiskey, as well as the label that the single pot still Whiskey is intended for, mashing at Midleton takes place in various mash tuns. Regarding the proportion of malted and unmalted barley, the single pot still Whiskeys’ composition varies from label to label.

The Warehouses

You need a lot of barrels and a lot of warehouse space when you make a lot of Mildelton single malt whiskey. Both American and European oak casks are used to age Midleton Whiskey. In order to provide the greatest possible condition for the casks and prevent them from drying out, they are not disassembled for shipping and arrive in their original state. Therefore, sherry and port wine casks are filled as soon as they arrive to stop the growth of bacteria and yeast. Approximately 70 to 80 casks can be filled at once. Casks of bourbon only hold new make for one to three months before being replenished.

Computers regulate and monitor the filling and storing process. Romance and tradition had to give way to contemporary, cost-effective production methods. There is little question that Midleton is a contemporary industrial facility and not a modest traditional distillery, especially in light of the new bottling plant and the 40 newly constructed warehouses near Dungourney.