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Considered the parent of all whiskeys, Irish whiskey is distilled three times and the batch of cereals entering its composition is very large: 50% malted barley, 30% unmalted barley, 10% rye and 10% wheat. This is a rather complex mixture to be made and during drying, much care is needed to keep the temperatures low, so that the delicate taste and toasted honey taste of the preparation remain consistently uniform and consistent.

On leaving the alembic, Irish whiskey, because of its triple distillation, has a higher percentage of alcohol compared to Scotch whiskey. However, its commercialization happens to have a minimum of 40% volume of alcohol.

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