And while most whiskey exported from the island is triple distilled, it’s important to note that Irish whiskey brands are not required to triple distill their products to be considered an Irish whiskey. Also sign me up for newsletters so I can get special offers, recommendations, and expert advice to my inbox!

Nose: Heady, grain-forward whiskey with a lot of hay-flecked oiliness and a grimy/sooty nearly-peat-like earthy quality. By tradition and practice, these whiskeys are traditionally made from a majority of either corn or wheat. Still, they all get the job done and don’t stand up to any of the better Irish pot still whiskeys ( Redbreast 12) or malts ( Tyrconnell). However, the brand that sold the most in Ireland was Paddy’s — a brand that wasn’t available in the United States at the time. Once clear new make spirit is produced, it is time for the next ingredient — oak casks — to impart their signature flavor and color to the liquid.From sleeping in tree houses in the Ox Mountains to staying in shepherd huts in Donegal, Conor has experienced it. And if you find yourself drinking whiskey at your favorite pub and in need of an Irish kick — these two brands are a perfect choice. There is a huge difference between “Paddy” which is found in Ireland and “Paddy’s” which is sold in the US. Since the whiskey in a bottle of Paddy’s is at least three years old, the odds are good that some of it came from Old Jameson. It was supposed to be (according to my friend) a vastly superior drink to the Irish Whiskey I was more familiar with (Bushmills, Jameson), but didn’t find it to be so.

But a significant difference between these two brands is that Paddy’s is a combination of grain, malt and pot still whiskeys, while Jameson is a combination of grain and pot still whiskeys. O’Flaherty, better known as Paddy, sold what became his namesake whiskey in pubs across Ireland for an incredible four decades, spanning the turn of the 20th century.

The impression is heavy on the grain, and there is a weird sooty oiliness that could be off-putting, but it is well-balanced by sweetness on the tongue and a delay of the inevitable “young grain” acetone to the finish.