Project Description
A UNIQUE DISTILLERY IN AN EXTRAORDINARY LOCATION
Single Malt & Pot Still Irish Whiskey
THE DISTILLERY
Plant: Turnkey by Forsyths
Grain Silos: 3 x 30 tonne
Mash Tun: 3 tonne
Fermenters: 2 x 12,500 l, 2 x 26,000 l
Pot Stills: 12,500 l, 8,250 l, 5,500 l
Capacity: 1m+ LPA
Products: Single Malt & Pot Still Irish Whiskey
Powerscourt Distillery and Visitor Centre combines grain-to-cask spirit production with fully immersive Irish whiskey visitor experiences. On-site warehousing provides ideal conditions for maturation, where the elements of wood and time play their critical roles.
The distillery has been uniquely commissioned by Master Distiller, Noel Sweeney, and Equipment Experts, Forsyths, working closely together throughout an extensive pre-production design period.
The distillery allows for double and triple distillation, with three custom copper pot stills producing a smooth and fruity style of spirit. An advanced conversion vessel system ensures that a variety of pot still styles can be released over the years ahead.
Powerscourt Distillery and Visitor Centre combines grain-to-cask spirit production with fully immersive Irish whiskey visitor experiences. On-site warehousing provides ideal conditions for maturation, where the elements of wood and time play their critical roles.
The distillery has been uniquely commissioned by Master Distiller, Noel Sweeney, and Equipment Experts, Forsyths, working closely together throughout an extensive pre-production design period.
The distillery allows for double and triple distillation, with three custom copper pot stills producing a smooth and fruity style of spirit. An advanced conversion vessel system ensures that a variety of pot still styles can be released over the years ahead.
NOEL SWEENEY – FOUNDING MASTER DISTILLER AND BLENDER
Noel Sweeney was the Founding Master Distiller & Blender at The Powerscourt Distillery. A globally recognised expert and international multi-award winning master he has devoted some 30+ years patiently honing his unique skills in this ancient of crafts.
Passionate about his work and the production of the very finest new spirit, Noel has been credited for the release of many international award-winning Irish whiskeys over the years. He was inducted into Whisky Magazine’s ‘Hall of Fame’ in 2017 and is one of only two Irish distillers ever to have been recognised in this way. Noel is a member of the Irish Spirits Association, a founding member of the Irish Whiskey Association and Chairman of the Irish Whiskey GI Technical Committee.
All aspects of spirit production and whiskey maturation fell under Noel’s careful supervision at Powerscourt Distillery since inception until the end of 2021.
All aspects of spirit production and whiskey maturation fell under Noel’s careful supervision at Powerscourt Distillery since inception until the end of 2021.
THE RICH HISTORY OF POWERSCOURT ESTATE
Often described as the jewel in “The Garden County” of Wicklow, Powerscourt Estate is a timeless place of history and exploration. With 47 acres of landscaped gardens set against the stunning backdrop of the Sugarloaf Mountain, it has been identified as one of the top three gardens in the world (National Geographic).
The history of Powerscourt Estate can be traced back to 808AD when it was known in the native Gaelic tongue “Fera Cualann” or Fercullen. Records suggest that the ancient territory of land which stretched across fertile plains and rugged mountainous land.
Located in the foothold of the Wicklow Mountains in close proximity to Dublin, the territory of Fercullen was a prized strategic location claimed by many different factions over the centuries. From native Clans of O’Byrne and O’Toole to the Norman House of LePoer. In the early 17th century, Powerscourt was gifted by Queen Elizabeth I to a favoured army general, Sir Richard Wingfield. There then followed a colourful history of the Wingfields at Powerscourt until 1961 when the Slazenger family purchased it from the 9th Viscount Powerscourt.
Welcoming over 500,000 tourists a year and enjoying a long heritage of dedication and craftmanship, is not only the ideal place to inspire a new generation in craftmanship and whiskey appreciation, but the perfect setting in which to create it.
Located in the foothold of the Wicklow Mountains in close proximity to Dublin, the territory of Fercullen was a prized strategic location claimed by many different factions over the centuries. From native Clans of O’Byrne and O’Toole to the Norman House of LePoer. In the early 17th century, Powerscourt was gifted by Queen Elizabeth I to a favoured army general, Sir Richard Wingfield. There then followed a colourful history of the Wingfields at Powerscourt until 1961 when the Slazenger family purchased it from the 9th Viscount Powerscourt.
Welcoming over 500,000 tourists a year and enjoying a long heritage of dedication and craftmanship, is not only the ideal place to inspire a new generation in craftmanship and whiskey appreciation, but the perfect setting in which to create it.
THE SPIRIT OF THE WICKLOW MOUNTAINS
FERCULLEN is the anglicised version of “Fera Cualann”, the ancient Gaelic name for Powerscourt Estate and the surrounding lands. Literally translated it stands for “Men of the Wicklow Mountains” and historical references date its usage back as far as 808AD. Fercullen embodies the unique story of these inspiring lands. It represents the spirit of courage, resilience, patience and perseverance shown by the ancient Irish Clans who lived here throughout the centuries.
Pre Norman records suggest Fercullen to have stretched from Ui Briuin Cualann (Bray) to the east, to Ui Ceallaigh Cualann (Tallaght) to the west. Being located in the centre of the territory, Powerscourt Estate occupied a strategic position throughout the years.
Pre Norman records suggest Fercullen to have stretched from Ui Briuin Cualann (Bray) to the east, to Ui Ceallaigh Cualann (Tallaght) to the west. Being located in the centre of the territory, Powerscourt Estate occupied a strategic position throughout the years.
THE HISTORY OF IRISH WHISKEY
Having discovered it while travelling throughout Middle – Eastern and Mediterranean countries, it is widely believed that Irish monks were amongst the first to bring distillation to Ireland (circa 1000 AD). At that time, the practice of distilling was mostly applied to the production of perfumes. Irish monks are generally credited for having modified the process to create a drinkable, alcoholic spirit!
The word ‘whiskey’ comes from the Gaelic term uisce beatha, meaning water of life. The oldest written record of Irish Whiskey comes from 1405 in the Annals of Clonmacnoise.
From experimental early beginnings the practice of distilling developed at a healthy pace in Ireland and a fragmented, occasionally illicit whiskey activity evolved.
Owing to its reputation for quality and taste, it was not long before Irish whiskey began appearing overseas. Irish whiskey represented almost 60% of global whiskey sales by the mid – 1800s.
History proved unforgiving however, and over the years 4 key developments contributed to decades of decline:
Failure to adopt new technologies (The Coffey Still, 1830). The Coffey Still was invented by an Irish tax and excise inspector Aneas Coffey. It was largely ignored by the Irish distilling community and adopted instead by Scotland. It helped to pave the way for Scottish blends.
A Temperance Movement in Ireland (1838) during which time any form of alcohol intake was considered sinful.
Prohibition in USA (1920 – 33) which opened the door to mobsters and counterfeit Irish whiskey of poor quality.
A trade war with the United Kingdom (1932).
Thankfully, Irish Whiskey is now once again back on the rise. From a base of only 4 working distilleries in 2010, over 26 distilleries are now in operation. Together they are helping to deliver renewed depth and variety back into the category. Irish Whiskey is currently one of Ireland’s fastest growing industry sectors and once again global exports are flourishing.
The word ‘whiskey’ comes from the Gaelic term uisce beatha, meaning water of life. The oldest written record of Irish Whiskey comes from 1405 in the Annals of Clonmacnoise.
From experimental early beginnings the practice of distilling developed at a healthy pace in Ireland and a fragmented, occasionally illicit whiskey activity evolved.
Owing to its reputation for quality and taste, it was not long before Irish whiskey began appearing overseas. Irish whiskey represented almost 60% of global whiskey sales by the mid – 1800s.
History proved unforgiving however, and over the years 4 key developments contributed to decades of decline:
Failure to adopt new technologies (The Coffey Still, 1830). The Coffey Still was invented by an Irish tax and excise inspector Aneas Coffey. It was largely ignored by the Irish distilling community and adopted instead by Scotland. It helped to pave the way for Scottish blends.
A Temperance Movement in Ireland (1838) during which time any form of alcohol intake was considered sinful.
Prohibition in USA (1920 – 33) which opened the door to mobsters and counterfeit Irish whiskey of poor quality.
A trade war with the United Kingdom (1932).
Thankfully, Irish Whiskey is now once again back on the rise. From a base of only 4 working distilleries in 2010, over 26 distilleries are now in operation. Together they are helping to deliver renewed depth and variety back into the category. Irish Whiskey is currently one of Ireland’s fastest growing industry sectors and once again global exports are flourishing.
IRISH WHISKY
Irish whiskey has both a technical file which defines ingredients, plant and production practices, and a Geographic Indicator, providing guidance to labelling, international and local regulations. Together, these formal instruments provide protection to Irish whiskey on the world stage.
Irish Whiskey:
• Must be produced in Ireland and come from spirit that adheres to the technical file requirements.
• Must be matured in wood, in Ireland, for at least 3 years and 1 day.
• Must be at least 40% ABV when presented or sold in a bottle.
Pot Still Whiskey:
Unique to Ireland, Pot Still Irish whiskey requires a mash of malted and un-malted barley. Other grains including maize, oats, wheat, can also be used in the mash. The key requirement being that at least 30% of the raw ingredients must comprise malted barley.
Single Malt Whiskey:
A style of whiskey found in Ireland, Scotland, India, Japan and several other countries. Malt whiskey can be double and/or triple distilled and comes from a mash of 100% malted barley.
Single Grain Whiskey:
A style of whiskey produced from un-malted cereals (normally maize or wheat combined with malted barley.) Grain whiskey is distilled by a continuous process using column stills. The new spirit is often used for blending.
Blended Whiskey:
A combination of two or more types of whiskey, as above, blended together.
Differences between Irish Whiskey and Scotch
Irish whiskey is often considered to have a mellow, sweet, flavoursome taste profile. Scotch by contrast, tends to be peatier in flavour. Both can be double or triple distilled – Irish whiskey tends more often to be triple distilled.
Differences between Irish Whiskey and Bourbon
Bourbon must be distilled in the USA. It must be produced using a grain mixture that is at least 51% corn. The new spirit must be aged in new, charred oak barrels and must be put into barrel at no more than 125 proof / 62.5% ABV. With corn as a key ingredient, Bourbon tends to be sweeter than most other styles of whiskey including Irish Whiskey.
Unique to Ireland, Pot Still Irish whiskey requires a mash of malted and un-malted barley. Other grains including maize, oats, wheat, can also be used in the mash. The key requirement being that at least 30% of the raw ingredients must comprise malted barley.
Single Malt Whiskey:
A style of whiskey found in Ireland, Scotland, India, Japan and several other countries. Malt whiskey can be double and/or triple distilled and comes from a mash of 100% malted barley.
Single Grain Whiskey:
A style of whiskey produced from un-malted cereals (normally maize or wheat combined with malted barley.) Grain whiskey is distilled by a continuous process using column stills. The new spirit is often used for blending.
Blended Whiskey:
A combination of two or more types of whiskey, as above, blended together.
Differences between Irish Whiskey and Scotch
Irish whiskey is often considered to have a mellow, sweet, flavoursome taste profile. Scotch by contrast, tends to be peatier in flavour. Both can be double or triple distilled – Irish whiskey tends more often to be triple distilled.
Differences between Irish Whiskey and Bourbon
Bourbon must be distilled in the USA. It must be produced using a grain mixture that is at least 51% corn. The new spirit must be aged in new, charred oak barrels and must be put into barrel at no more than 125 proof / 62.5% ABV. With corn as a key ingredient, Bourbon tends to be sweeter than most other styles of whiskey including Irish Whiskey.
