I will certainly drink poitín. It's just one of my favorite poors, legal or not. Surprised to hear that it was banned from 1661 on. So now I know why the bar in Dublin is called 1661. Thanks Ronan.
Poitín cannot be in a barrel for more than 10 weeks. Whiskey has to take 3 years. I agree a 100% malted barely poitín could in theory be matured for 3 years to become whiskey blending the lines between new make spirit or poitín (which would be down to the distillers choice) however the other possible raw materials that can be used to make poitín (if used) would not meet the technical file for making whiskey regardless of how it was aged.
I will certainly drink poitín. It's just one of my favorite poors, legal or not. Surprised to hear that it was banned from 1661 on. So now I know why the bar in Dublin is called 1661. Thanks Ronan.
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So if you're using grain, what's the difference between a good quality craft Poitín and whiskey? Sounds like the same thing.
Poitín cannot be in a barrel for more than 10 weeks. Whiskey has to take 3 years. I agree a 100% malted barely poitín could in theory be matured for 3 years to become whiskey blending the lines between new make spirit or poitín (which would be down to the distillers choice) however the other possible raw materials that can be used to make poitín (if used) would not meet the technical file for making whiskey regardless of how it was aged.