J Bennett Arnold

This is really nice. I'm saving up for something like it...

I think this answers my question. It's interesting, I think we ought to write to the EU and ask them not to designate Irish Whiskey products only as "Pure Pot Still" when we've been doing it for years over here.

Yes woodford, but they're pretty big. Why are they the only folks?

I was reading recently how the EU was considering a new regulation on Irish Whiskey, defining "pure pot still" whiskey as a uniquely Irish Product. I found this interesting, and did some more investigation. I soon found that traditional Irish Whiskey (not Bushmills, a blended product that seems more influenced by Scotland) is usually made in batches in a single pot stil. Wikipedia says, "Pure pot still whiskey is distilled by pot still. The term emphasizes that the whiskey contains only spirits produced from a pot still, without being blended with column distilled whiskey or neutral grain spirits. They are typically distilled from a mixture of malted and unmalted barley, and thus can not be called single malts." Local whiskey educator Chuck says, "There is a new product on the market right now called Willett Family Pot Still Reserve. The bottle resembles a pot still owned by the Willett family, however the product inside said bottle was not made in that still nor in any pot still except, as with Hirsch, for the doubler used by the conventional American whiskey distillery that actually distilled the product....he goes on to explain a little more. So, what I am really wondering is what is the major difference to corn whiskey when distilled by pot still and when distilled by a more modern column still? Does anyone use a pot still to make bourbon or have experience in this area?

I have been considering for some time working to set up a new distillery and I'm interested in the production method known as "pure pot still". In Ireland, this is a very popular method and I wonder if there is a reason that it doesn't happen often in Kentucky or Scotland. Even Willett pure pot still isn't really pure "pure pot still" whiskey. Why is this not a more popular method in the United States? Is it a production issue? Thanks in advance, I'm always amazed by your all you know here at ADI... -JBA