BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 14 Brewing involves preparation of a mash from a proportional mix of malted and unmalted barley with up to 5% of other cereals such as oats and rye added if required. Each distillery has its own recipe within the parameters outlined above. The method for the separation of wort, which occurs during the brewing process, plays a significant role in the type of resulting flavour which develops during fermentation and subsequent distillation. "Pot Still Irish Whiskey / lrish Pot Still Whiskey" is batch distilled usually 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. Distillation in Pot Stills enables the modification of flavour depending upon the distillation time, fractions collected as heads and tails, volumes of fractions recycled and the range of distillate cutting strengths. Ali of these variables influence the character of the heart of the distillate. lndividual distilleries adhere to specific practices to maintain uniformity of flavour characteristics for varying types of "Pot Still Irish Whiskey / lrish Pot Still Whiskey" styles. One of these practices is the approach taken to address residual alcohol remaining on completion of the standard distillation sequence. Still residues may be collected and redistilled in column stills with the resulting feints subsequently distilled along with recycled pot still feints in a pot still. The final spirit is assessed by a trained quality contrai panel before release for subsequent maturation. This guarantees a uniform quality check on the consistency of the distillate. The traditional practice is to triple distil "Pot Still Irish Whiskey/lrish Pot Still Whiskey" although this practice is not exclusive and double distillation may also be employed. Triple distillation results in a higher strength final spirit and contributes to a particular ratio of 'total higher alcohols to ester' concentration. This is manifested by a spirit which is light in aroma yet particularly sweet in taste. The maturing whiskey is stored for a minimum of three years in large, dark, and aromatic warehouses on the1sland of lreland. The whiskey is contained in wooden casks, such asoak which may have been previously used to store other alcoholic beverages, for example Madeira, Sherry, Port or Bourbon. During the maturation phase interactions take place between the spirit and the cask which influences the flaveur of the final product. Malt Irish Whiskey / lrish Malt Whiskey "Malt Irish Whiskey / lrish Malt Whiskey" is made from natural raw materials, 100% malted barley, water and yeast. Other natural enzymes may also be used at the brewing and fermentation stage. Malted barley is produced to individual specification by dedicated malting companies, which may be un-peated or peated in character. By using 100% malted barley, "Malt Irish Whiskey / lrish Malt Whiskey" has distinctive smooth, velvet, full and oily texture with a malty and sweet taste. "Malt Irish Whiskey / lrish Malt Whiskey" is defined as a spirit made from a mash of 100% malted barley and: 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 Brewing involves preparation of a mash from 100% malted barley. The type of mash tun or mash filter used and the method employed for wort collection all play a significant role in the flavour development during fermentation and subsequent distillation. "Malt Irish Whiskey / lrish Malt Whiskey" is batch distilled usually in smaller pot stills which enables themodification of flavour depending upon the distillation time, fractions collected as heads or tails, volumes of fractions recycled and the range of cutting strengths. These contribute to an intensity of flavoured spirit of great complexity and diversity. "Malt Irish Whiskey / lrish Malt Whiskey" may be double or triple distilled, the choice to double or triple distil depends upon the tradition of individual distilleries. The maturing "Malt Irish Whiskey / lrish Malt Whiskey" is stored for a minimum of three years in large, dark, and aromatic warehouses on the island of lreland. The whiskey is contained in wooden casks, such as oak, which may have been previously used to store other alcoholic beverages, for example Madeira, Sherry, Port or Bourbon. During the maturation phase interactions take place between the spirit and the cask which influences the flavour of the final product. Grain Irish Whiskey / lrish Grain Whiskey "Grain Irish Whiskey / lrish Grain Whiskey" is produced from malted barley (not exceeding 30%) and includes whole unmalted cereals usually maize, wheat or barley. Other natural enzymes may be used at the brewing and the fermentation stage. 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 column stills in such manner that the distillate has an aroma and taste derived from the materials used and the column distillation method. The Production Process ln this process, the grain is first milled into flour. Water is mixed into the flour to make a mash which is then cooked to gelatinise the cereal starch. The mash is then cooled and the malted barley is added to allow conversion of the starch to fermentable sugars by releasing the enzyme diastase. The converted mash, which usually does not undergo any solid-liquid separation, is then cooled and pumped into fermentation tanks. The fermented mash, called either beer or wash, is continuously distilled through column stills. While most "Grain Irish Whiskey / lrish Grain Whiskey'' is currently triple distilled, the choice to double or triple distil depends upon the practice of individual distilleries. The spirit, typically around 94% alcohol, is reduced with local water to typically 63-70% alcohol, filled in wooden casks, and matured in warehouses on the island of lreland for a period of at least three
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