BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 13 Steam is applied at the base of the column this results in vapeur moving up through apertures on each plate, removing alcohols and other congeners from the wash. The alcohol laden vapeur is cooled in a condenser at the top of the column. This first stage vapeur is distilled a second time through a secondary column. The flaveur intensity of this spirit is influenced by removal of overheads from the condenser section of this column. Side stream fractions are also removed. Grain spirit is much less intense in flaveur when compared to Pot Still distillates. Final spirit is removed from the second or third column at a strength of c. 94.5% vol. The operational techniques of columns vary. The spirit draw off point on the final column, and the volume of side streams removed enable production of a wide range of spirit from very light and delicate to more heavily flavoured spirits. The skills of the distiller are most important. The final spirit is assessed by a trained quality control panel before release for subsequent maturation. This guarantees a uniform quality check on the consistency of the distillate. Stage 4: Maturation Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " must be matured in wooden casks, such as oak, only on the island of lreland, such maturation being for a minimum of three years. New casks as well as casks which may have been previously used to store other alcoholic beverages, for example Madeira, Sherry, Port or Bourbon, are used. The moderate Irish climate influences the rate of maturation and enables the development of particular flavour attributes. This even maturation creates a smooth tasting and mellow product. The use of seasoned casks means that the spirit is net overpowered by excessive wood extracts and tannins but delivers a complex but balanced character to the spirit and enables the development of particular flaveur attributes. Colour development, which varies in colour from pale gold to dark amber, depends upon the maturation casks chosen. Irish Whiskey/Uisce Beatha Eireannach/lrish Whisky'' shall not be exported from lreland in wooden casks, such as oak or other wooden containers, which may result in further maturation of Hlrish Whiskey/Uisce Beatha Eireannach/lrish Whisky" outside of lreland or Northern lreland. Stage 5: Bottling The four production stages for "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " as outlined in 4.1. takes place on the island of lreland. Bottling may take place outside lreland. Where "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " is bottled offshore, it is shipped in inert bulk containers. The subsequent water used in the final product is demineralised to preserve the organoleptic characteristics of the "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach ". Any bottling taking place outside of the island will be subject to company controls and official verification, which will ensure the products' safety and integrity. Chili filtration Ali Irish whiskey is filtered prior to bottling to remove any particles of wood which have accumulated in the spirit during the maturation process. lt is also common, but not always the case, that Irish whiskey will be chilled filtered prier to bottling. The purpose of chill filtration is to remove what is referred to as 'haze floc'. When subjected to low temperatures, certain of the long chain esters in Irish whiskey may corne out of solution and form a haze or sediment in the bottle. Because most consumers expect Irish whiskeys to be clear and 'bright', many are filtered at a particular temperature to remove haze floc, and to ensure that the final product remains clear even when subjected to changes of temperature. The filtration used must be only for the purpose of, and go no further than, preventing haze floc. lt must not be used in order to remove colour, flavour or aroma, which is prohibited by the definition of Irish whiskey. Caramel colouring E150a If so desired and prier to bottling, the blender may use the only additive which is permitted for Irish whiskey, namely plain caramel colouring (E150a}. Irish Whiskey acquires its colour through its maturation in oak casks. However, each cask of Irish Whiskey will have a different colour. As part of the blending process the blender will seek to produce a final blend which is as close in colour to the previous batches of the brand which has been produced over the years. However, to produce exactly the same required colour, it may be necessary to use very small quantities of plain caramel colouring to adjust the colour. The use of plain caramel colouring to adjust colour has been traditional since the 19th Century. Plain caramel (E150a) is a colouring, and is net for flavouring or a sweetening. Production Processes for the varieties of Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach Pot Still Irish Whiskey/lrish Pot Still Whiskey Pot Still Irish Whiskey/lrish Pot Still Whiskey" is made from natural raw materials, currently non peated malted barley and includes unmalted barley and other unmalted cereals, water and yeast. Other 'natural enzymes may also be used at the -brewing and fermentation stages. The unmalted barley'is an essential ingredient of "Pot Still IrishWhiskey / lrish Pot Still Whiskey" as it gives both a distinctive spicy flavour to the whiskey and influences the texture by giving the whiskey a distinct creamy mouth-feel. "Pot Still Irish Whiskey / lrish Pot Still Whiskey" is defined as a spirit distilled from a mash of a combination of malted barley, unmalted barley and other unmalted cereals. The mash must contain a minimum of 30% malted barley and a minimum of 30% unmalted barley and be: a- saccharified by the diastase of malt contained therein, with or without other natural enzymes; b- fermented by the action of yeast; c- distilled in pot stills in such manner that the distillate has an aroma and taste derived from the materials used. The Production Process
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