Page 104 - Bord Bia

CONTENTS

STAGE 1

f) Business Model
Continued

(i) BUILD - Distillery Equipment & Process Overview:

Distillation
Distillation typically takes the wash from circa 8% up to 65-75% ABV. In Ireland, the wash
is traditionally distilled three times in copper pot stills for malt or single pot still whiskey.
In Scotland, the wash is traditionally distilled twice, although there are exceptions in both
countries. In grain distillation the wash is distilled in a column based process or pot and column
hybrid. This process is typically required to produce neutral spirit or vodka and is more capital
intensive. Copper is typically used in the construction of stills as it acts to reduce sulphury
aromas in the resultant spirit. The shape, size and volume of stills will all afect the spirit proile,
as will how they are operated.

Maturation
We have previously established that the wood in the casks selected for laying down whiskey
have a huge inluence on lavour. The Irish regulations stipulate that Irish whiskey must be
matured in oak casks or barrels that are no more than 700L in volume on the island of Ireland
for at least 3 years. Casks that held Bourbon, Sherry, Port, Madeira, ine wines and other
beverages, as well as new (virgin) oak casks are typically used. Cost and cashlow implications
of the maturation process are a critical consideration in determining the success of a distillery
business model and ultimate return on investment.

NOTE: Irish Whiskey, Irish Cream Liqueurs & Poitin all have protected status under EU
regulations on where and how they are made (link to Department of Agriculture Technical Files
2015 on Whiskey, Cream Liqueurs and Poitin)

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