|#||Brand||Country of Origin|
|1||Jack Daniels||United States|
|9||Jim Beam||United States|
|21||Black & White||Scotland|
|33||Maker's Mark||United States|
|34||Virginia Black||United States|
|35||Wild Turkey||United States|
|43||Whyte & Mackay||Scotland|
|44||Woodford Reserve||United States|
|53||Monkey Shoulder||United States|
|61||Knob Creek||United States|
|63||Four Roses||United States|
|66||Bulleit Bourbon||United States|
|76||Buffalo Trace||United States|
|77||Eagle Rare Bourbon||United States|
|86||Grand Old Parr||Scotland|
|92||Gold Bar||United States|
|96||Early Times||United States|
|112||1792 Bourbon||United States|
|113||Willett Pot Still||United States|
|118||Kirin Fuji Sanroku||Japan|
Irish whiskey is whiskey that is made in Ireland. The country claims to be the first one to produce whiskey though Scotland claims they are the first one too. Irish whiskey is among the best whiskey in the world and the most popular whiskey drinks in Kenya. The direct competitor of Irish whiskey are scotch whisky. There is a huge difference between the two. They are both made from either malted grains or un-malted grains. In the case of malted grains, Irish whiskey have the grains moistened to start germination which converts starch sugar but it is then stopped by drying the grains in a kiln where no smoke is let to come into contact with the grains. On the hand, scotch whisky have the grains dried by smoke from turf or peat fires. This explains why the Irish whiskey don’t have a smoky or peaty taste and smell like the one found in scotch whisky.
Just like the other whiskies, the grains are mashed and heated water is added to create a sugary soup. Few hours later, liquid is let cool and it is then filtered and drained to create a liquid called wort. Yeast is added to the wort making it froth and bubble as the sugars are converted into alcohol. This process takes around 2 to 3 days after which the frothing dies leaving beer like liquid called wash. This liquid, which has around 8% ABV, is then distilled twice or thrice over copper pot still or continuous pot still creating a vodka clear like liquid that is around 85% ABV. To maintain consistency in terms of flavours and character, only the centre part of the first distillation process is used for the second and third distillation process. The head and tail of the first distillation are recirculated back. This clear liquid is then diluted to 65% ABV by adding pure water and aged in oak casks for a minimum of 3 years. The aging process could go to a maximum of 20 years. The type of wood barrels and their previous use determines the flavours, colour, taste and smell of the Irish whiskey. Before being bottled for distribution and sale, the Irish whiskey is then diluted again by adding pure water to 40% ABV which is the recommended drinking strength of Irish whiskey. However, some Irish whiskey are bottled at 50% ABV or 60% ABV. These whiskeys are called cask strength Irish whiskey. They are expensive in price and are only meant for the experienced drinkers. Those Irish whiskeys that are made from one pot are called Single Pot Irish whiskey.
Jameson whiskey is among Irish whiskeys in Kenya. It is so popular and has a family of other whiskey brands making it be among the most popular types of whiskey in Kenya. Due to the popularity of Jameson, there is a misconception that Jameson whiskey brands are the only Irish whiskey. Are you looking for Jameson drinks or Jameson price in Kenya? Visit our online liquor store to find the best whiskey at the most competitive Kenya wines and spirits prices.
Nairobi Drinks is an online whisky shop that offers reliable whisky delivery Nairobi at the best whiskey prices in Kenya. Besides whisky, we also stock other types of alcohol like wine, vodka, beer, rum, gin, cognac, champagne, brandy, tequila, vermouth, aperitif and bitters. Buy any of this types of liquor at the most discounted liquor prices in Kenya.