BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 12 terms is set out in Section 10. Principal Chemical Characteristics : Alcoholic Content: "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " has a minimum alcoholic strength by volume of 40%. Principal Organoleptic Characteristics: "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " has great complexity of aroma, taste and silky smoothness. "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " tends to be smooth, soft and mellow, with a range of flavours which could include fruity, honey, floral and woody flavours. They are famed for having a light and silky mouth feel. The method for obtaining the spirit drink : Stages in the Production Process: There are four stages in the production process for "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach ": Brewing, Fermentation, Distillation and Maturation. The Brewing Stage involves the preparation of a mash from cereal grains; The Fermentation Stage enables the fermentation of the brewing liquor by the action of yeast; The spirit is obtained by a process of Distillation The product is then matured in wooden casks, such as oak for a period of not less than three years. Stage 1: Brewing During the brewing process whole cereals are firstly milled and mixed with water/recycled brewing liquor. Other natural enzymes may be used at the brewing and fermentation stage. The resulting mash is then converted and the brew liquor (wort) is prepared for fermentation. Traditionally "Pot Still Irish Whiskey / lrish Pot Still Whiskey" as well as "Malt Irish Whiskey / lrish Malt Whiskey" is brewed in a batch system. Batches are processed in a conversion vessel and or a mash tun; following this a brew liquor is collected from the mash tun or mash filter. "Grain Irish Whiskey / lrish Grain Whiskey" is normally brewed from wheat or maize and malted barley. These whole cereals are milled into a flour and heated to a high temperature prior to conversion. The brewing system uses continuous and/or batch cooking/conversion and produces an ongoing stream of fermentable liquid. Stage 2: Fermentation The resulting liquid from the brewing processes is cooled and pumped to fermenters where yeast is added and the sugars in the wort are converted to alcohols and other congeners. This fermented liquid is traditionally termed "wash". Stage 3: Distillation Distillation enables the separation and refinement of spirits from the incoming wash. There are two separate technical processes related to the type of spirit distilled - the more traditional approach obtains a distillate by the use of Pot Stills, while a lighter style spirit is obtained through distillation in Column Stills. No alteration to the design and/or use of stills is permitted that would alter the flavour profile of the spirit to a profile that is not typical of Irish Whiskey new make spirit. Distillation using Pot Stills Distillation in Pot Stills results in more fully flavoured spirits in comparison to spirits distilled through the alternative Column Stills. The fermented liquid (the 'Wash') is added in discreet batches into the first copper pot still. As the temperature in the still is raised, alcohols and congeners are removed. These vapours are condensed in a condenser and collected into a receiving vesse1. This resulting first stage distillate is termed 'Low Wines'. The application of particular cutting strengths, as identified by the Distillers, determines the character of the Low Wines in terms of flavour intensity. The traditional practice in individual distilleries determines the choice to opt for either a three stage or a two stage process: Where a two stage process is adopted, the first stage distillates ('Low Wines') and some recycled second distillates are assembled and pumped to a second stage pot still. Once heat is applied to the pot still, an initial distillate is obtained. The first runnings, called Foreshots or Heads, are collected separately. The middle cut or heart of the distillate is selected as the spirit to go for maturation. The middle cut determines the character of the spirit in terms of taste, smoothness and flavour. After obtaining this 'middle cut', the distillation continues and the resulting alcohol, called feints, is collected and recycled in subsequent distillation sequences. Where triple distillation is employed the first distillate (low wines) is distilled into a second stage spirit called Feints. This second distillate is then distilled for a third time in a Spirit Still. Triple distilled spirit obtains its character from the choices and methods used to select the centre cut at the third stage rather than at the second stage. The shape of the stills is particular to individual distilleries and is a factor in determining aroma and flavour of spirit. "Pot Still Irish Whiskey/lrish Pot Still Whiskey" is usually distilled in large pot stills. The large stills contribute to a unique range of reflux ratios that lead to the formation of a distinct flavour and aroma profile in the spirit. "Malt Irish Whiskey / lrish Malt Whiskey" is usually distilled in smaller pot stills. These contribute to an intensity of flavoured spirit of great complexity and diversity. Distillation using Column Stills There are various designs of column stills. A two stage column distillation system typically consists of a beer column and rectifying column, whereas a typical three column distillation involves the use of a beer column, an extractive distillation column and a rectifying column. This enables the removal of more fractions and the resulting spirit can be quite fragrant and more lightly flavoured. "Grain Irish Whiskey/lrish Grain Whiskey" can only be distilled through column stills. This method of distillation involves: Passing a continuous flow of wash down through a series of perforated plates within the distilling column.
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