BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 15 years. Operational techniques of the columns vary. The spirit draw off point and the volumes of side streams removed are used to produce a wide range of spirit from very light and delicate to more heavily flavoured. The skills of the distiller are most important. Blended Irish Whiskey / lrish Blended Whiskey "Blended Irish Whiskey / lrish Blended Whiskey" means a blend of two or more different whiskey types from the "Pot Still Irish Whiskey / lrish Pot Still Whiskey", "Malt Irish Whiskey/lrish Malt Whiskey" and "Grain Irish Whiskey / lrish Grain Whiskey'' varieties. The whiskey used must be produced in lreland in accordance with the methods outlined above. The use of any "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " in combination with any of the above varieties shall also be entitled to the description "Blended Irish Whiskey / lrish Blended Whiskey". Historically, blending whiskey is thought to have been undertaken to smooth out irregularities in supply from the numerous distilleries on the island and provide the customer with a consistent product. Later, as lighter "Grain Irish Whiskey / lrish Grain Whiskey" became available the blender was able to produce a range of "Blended Irish Whiskey / lrish Blended Whiskey" which appealed to a wider audience and to which he could attach a brand name. The Production Process Today with only three styles of whiskey and a handful of distilleries producing them, the art of blending is more important than ever not only to support the wide range of existing brands but to create new ones as tastes change. The blender uses his or her experience of flavours to choose from a range of parameters including whiskey type, distillery of origin, cask finish and age to produce each of the finished products. lt takes years to acquire the skill and knowledge to become a master blender and the apprentice must have both the basic sensory aptitude and descriptive language to even begin their training. The blender will use one or two lighter whiskeys (usually "Grain Irish Whiskey / lrish Grain Whiskey") and overlays one or more "Malt Irish Whiskey / lrish Malt Whiskey" or "Pot Still Irish Whiskey / lrish Pot Still Whiskey" to achieve their desired flavour and consistency. The skill is to achieve a new taste that retains or enhances the component flavours but the whole is inseparable from the parts. Starting with a profile supplied by a customer or by market research the blender will produce a number of test blends before conducting consumer tests. On feedback, he or she will adjust the components or even introduce a new one until a favourable result is obtained. lt is no surprise that master blenders are in short supply and gain the same respect in the industry as master distillers. They are responsible for ensuring the quality of existing brands and for innovating to create new ones. Impact of Production Method on Final Product "Pot Still Irish Whiskey / lrish Pot Still Whiskey" is batch distilled usually in large pot stills while "Malt Irish Whiskey / lrish Malt Whiskey" is batch distilled in smaller pot stills. 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. The traditional practice is to triple distil 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 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. Details bearing out the link with the geographical environment or the geographical origin : The 6th century is believed to be when the technique used to create "Eau de Vie" was brought to lreland. The principles of creating "Uisce Beatha" have not changed over the years. This long and proud heritage has led to the creation of products, whose characteristics are renowned around the world. These qualities, characteristics and reputation are directly attributable to its geographical origin. This is as a result of a number of influencing factors that define the character of "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach ": History and Reputation: Distilling in lreland probably began in the 6th century when religious monks brought the technique they used to create perfumes and "Eau de Vie" "Water of Life" to lreland. The Gaelic translation of Water of Life "Uisce Beatha" evolved into the English word Whiskey as early as the 16th century when The Red Book of Ossary records Uisce Beatha being produced for consumption. Popular amongst the elite, Queen Elizabeth I was known to be fond of the beverage and it is said that Peter the Great Czar of Russia stated "of all the wines, the Irish spirit is the best". ln the 19th Century, production evolved and the availability of steam power led ta bigger pot stills and more distilleries with numbers growing from 40 in 1823 to 86 in 1840. ln 1830 Aeneas Coffey, a former Inspecter General of Excise in lreland, developed and patented a more efficient method of distilling. Coffey's "Patent Continuous Distilling Apparatus" revolutionised the industry introducing continuous production which became widely adopted by the Scottish whisky industry in the late 19th Century. However, in lreland traditional Pot still distillation continued to be used usually in larger stills, as the industry was reluctant to enter the blended whiskey market. By the early 20th
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