Making A Triple Distilled Irish Pot Still whiskey

Time to make an Irish-style Pot Still Whiskey. Triple distilled of course.
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Recipe 13kg / 30lb total Grain
5.85 kg / 12.9 lb of un-malted flaked barley
6.5 kg / 14.3 lb of malted barley
0.65 kg / 1,4 lb of flaked oats
30-40L of water 9.2-10.5 gal
Recipe for 8kg / 17.6lb of grain
3.6 kg / 7.9lb of un-malted flaked barley
4 kg / 8.8 lb of malted barley
0.4 kg / 0.8 lb of flaked oats
20 - 25L of water 5.2-6.6 gal
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#distilling #homebrew #whiskey
I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh?

[@KA4UPW]

Do an episode of just updates 🤔 so many to learn how they qged out

[@omegaflameZ]

Yes to a video on the lexicography on Irish whiskey distilling. Also any thoughts on what the mash bill would taste like as a beer? I've no idea what the flavour profile would be with so much un-malted barley.

[@StillIt]

Hmmmm thats a interesting question. I guess perhaps something like a whit beer?

[@tomgoodwin7134]

Unmalted barley is pretty neutral, this would be an extremely simple tasting beer

[@darraghbacon3986]

As an Irish man, can I just commend you on both your dedication to learning the craft of Irish Whiskey and also going into the history too! Really enjoyed the video :) Jameson is the best whiskey though!

[@darraghbacon3986]

​@@theworldisastage1984 It mightn't be the best whiskey in the world, but Jameson is the staple whiskey in every Irish persons' cabinet, every occasion a Jameson is shared. It is more the symbolism behind it than how 'elite' it is.

[@StillIt]

Thanks mate appreciate that! Nothing wrong with Jamerson. I quite enjoy it as well, especially as a daily drinker! But, if you want to convince whiskey snobs that Irland can go toe to toe with any other region Im going to stand by the green spot and red spot hahaha. Cheers mate.

[@jasontongue5685]

@@StillIt by memory don’t redbreast, green spot and jamesons all come from the same distillery.

[@patrickcollins5752]

As another irish man, id not heard of red breast till a video I seen of yours recently, so I ordered some, still waiting on it,also I did my first run a couple weeks ago, and this is high on the list of things I'm waiting to try, having seen the safety net video and as for jammie, it's alright,but I prefer tullamore dew

[@grahamokeefe9406]

I tried several when I visited Ireland, and I found that I liked Powers the best. I have yet to try Green Spot or Redbreast, as I don't really drink much more than once or twice a year. I liked Jameson as well, but I thought Powers tasted "cleaner".

[@HeartPumper]

I love that you're giving grist in %. This is how supposed to be 🙌. Also - tips taken from the professionals - diagram of 3ple distillation and reusing heads&tails is pure golden addition!!! And as huge fan of Irish whiskey, this is my next project for pipeline😎

[@UserUser-ww2nj]

Another good one to try is Bushmills Irish whisky, very smooth . There is also a story about how the Irish got around the tax on beer and it is how Guinness came into being . Something about roasting the barley which made it not usable for bread and other things , sorry i cant remember the whole story

[@ajr10420]

Have you done anything with ancient grains besides quinoa?

[@madjinxify]

Surprised you mentioned Green Spot and Redbreast 12 as your rebuttal to Irish whiskey descriptions. Blue spot, redbreast 12 cask strength, or rRdbreast 15 are, imo, far better examples of what the Irish can do from those same companies.

[@jimwhipple9784]

Huge props for doing an Irish Whiskey I always learn so much watching your vids. I did not know about the plain barley as opposed to the Malted barley. I have a malted barley and wheat with about 5% oats fermenting right now And my head is broke from visualizing the cuts in Triple Distilling

[@ted1999-y7p]

I made a whiskey whit left over barlay 2÷ special b 3÷ red ale 5÷ cara brouwn ÷6 wead 10÷ smoked pale ale end the rest pilsener malt ik taste a bit like a frech baked dark brown bred

[@ZMan3k]

Sprinkling the yeast on top of your mash is actually the best way to add it, regardless of what the package says. If you're familiar with iStill at all, they offer a very extensive course in distilling and cover all aspects of it. One of their free video series is on yeast and after extensive testing they found this to be the best way because the yeast is hydrated slowly instead of all at once. When you stir it all in everything gets hydrated, this shocks the yeast and actually kills a lot of it, when introduced slowly such as by sprinkling on top it is able to hydrate slowly and gradually come back to life and start eating sugar, this leads to a bigger yeast colony faster, which will eat sugar and poop alcohol faster. Check them out, it's worth it just for the free info.

[@Rubberduck-tx2bh]

I did an Irish Style whiskey and REALLY liked how it turned out: 40% malted barley (Golden Promise), 40% unmalted (flaked barley from Restaurant Store [U.S.A. franchise]), 10% toasted rolled oats (again Rest. Store), & 10% corn meal (Rest. Store) + Yellow Label Angel Yeast. Just 2x distilled, aged on some toasted oak spirals, and turned out VERY smooth like a Tullamore Dew. Even the sugarhead on the spent grains was delightful. It's almost gone & I really need to make some more!!!

[@sbsasscer]

I am so down for terminology video. call it "semantics of spirits"

[@ryanblystone5153]

Thank you

[@workhardplayhard801]

Hah, Jesse gives my 2 favorite Irish whiskeys more specifically red brst 12 which I prefer to the 15 🤷‍♂️ .

[@andreasfjellborg1810]

Awesome, now i'm not that in to whiskey. Whiskey drinks are awesome tho, like Irish coffee with Jameson.

[@DaireSheehan]

A lot of the newer Irish distilleries are trying to change the rules on the single pot still mash bill to allow the use of higher amounts of other grains as it traditionaly was, such as rye, oats wheat and many are also using peated malts. Newer distilleries are generally double distilling too. Interesting times ahead for Irish whiskey.

[@pilsplease7561]

I hope they fail because I dont like what the newer guys are doing in the spirits industry in general trying to change good practices that exist for a reason cause they want to be special. Should revoke their licenses and send them packing.

[@mikeclarke952]

I'm not going to argue with anyone about what tastes good or bad in spirits because I'm just not that experienced, although I guess when it comes to some foods many of us might agree a craft burger is way better than the big chain FF burgers. So with that said I'm here for the art of the craft. I'm a big DIY home improvement person and that work is done, now I'm turning my attention to the art of building spirits. Jessie's channel is the best on how learn to make proper cuts and I believe I've learned that's 90% of making good craft spirits.

[@StillIt]

Agreed, yucking someone else's yum is just not a cool thing to do. Thanks man appreciate it 👍🍻

[@stevemason7790]

Double distilled my go at this,hope some survives the testing regime as it is coming along nicely.

[@GeorgeBP81]

I have a question! Filtering the heads and tails through carbon, would that make the alcohol usable/available in a subsequent distribution run by contributing to the overall ABV?!

[@AT97LD98]

Please do. I have yet to hear that phrase “high wines” yet it does make some sense. Some more explanation would be great. 🤚 confused!

[@JC-77]

Not sure how you kept track of that distillation. I was super confused. The chart came up and somehow I was even more confused...lol. As always though great job and hopefully this one ages as you predict.

[@604jroe]

Just look at each of the 3 distillations, and consider: (1) The inputs (what goes into the pot) (2) The outputs (the various jars of stuff you are going to end up with). And remember that you're not going to be able to do it quite right the first time. For example, the first time you do a 2nd distillation, you're not going to have the heads and tails from a previous 2nd distillation.

[@matthewbrook7683]

Hey Mate. If you want to try a very interesting whiskey, try and and make an imperial stout whiskey. Pale ale Barley 60 %, wheat 20% Chocolate roast Barley 10% oats 10%. Aged on American oak 6 months in a 20l barrel.

[@Peter57808]

Nice! a question, would a HooLoo SV30s be adequate for this? I love Irish but would like a still that is more versatile. I have only brewed beer, many years ago, and this would be a new learning curve. I'm good with tools and have workshop equipment as well as some sense on how to use most of it so any mods are doable!

[@chrislarosa3327]

I have a question off topic I have been trying to find your newest video to ask this question, but how can I get a rich corn flavor from my wash into my distillate I’ve been trying and trying and trying to get this corn flavor, but every time it is not so I am running in Pottstown mode, but I have no thumper attachment origin basket at this time I just assumed the flavor would carryover, but there is absolutely no corn flavor. Any help you can provide. Any suggestions would be greatly appreciated.

[@nealhannath1536]

What kind of volume of finihsed product are you getting here. Is the jar the full running's from a 10 gallon batch of mash ?

[@Mmurlan]

I cant find flaked barely so im just using 95 % malted barley and 5% flacked oats that should work but now not an Irish whiskey?

[@captainchaos3053]

When you say imperial freedom units do you mean proper imperial units or basterdised american units which don't really add up correctly? Not to mention New Zealand has been using metric for over 5 decades so why complicate things?

[@darrenmccarthy5679]

Thanks Jesse. On the yeast, you sprinkled 2 tablespoons of AM-1 but the directions on the yeast pack label says 0.5-1.0g/L which would be 70g for 70L which is more than 2 tablespoons. Please clarify. Cheers Daz

[@kaazflaaz1209]

I wonder if any nation has had such an impact on drink in general as the Brits have - from a purely negative perspective. Ie this story, then the one where they forbade the Scots to export distilled spirits to England which lead to the Scottish distillers putting their product in oak barrels, also gin and tonic, indian pale ale etc.

[@ciaranmaguire7532]

Jameson all day everyday! Cost effective and gorgeous. I've been horsing into the hot ones already!

[@marvinharms1891]

Thanks Jesse. I've followed your recipes and they are good., but I'm really looking at used oak staves. Are they available man in the world of home distilling? Or do I have to make a bourbon first 🤔

[@imrestumpf9744]

Your videos are absolutely great but im always missing one important piece. Lets say i have 60 liter wash at 10% abv and i know that every equipment is different but could you try to predict my final yield of whiskey at 63,5% abv? Of course head and tail removed. Its really hard to prepare for making whiskey without these numbers.

[@johnrankin6044]

What causes the metallic flavor? Is it equipment, ingredients, or minerals?

[@mohammedalotaibi6683]

5 kilos of corn 🌽 How many liters of water do we use

[@RiggerBrew]

Wonder if it would be a better use of time to do an initial stripping run, then take that strip, pour it in with the fresh wash, and use 2-3 plates.

[@teebbeeis]

In my journey to taste and document all whiskies I am going to have insist on trying these whiskies to ensure that they are in fact whiskies🥃

[@professionalrookie8771]

Just incase you didn't know a cool development The new T500 stills have dual switches so you can run them at 50% power 🤗

[@tomekwozny1706]

Try to make tomato moonshine, it is very delicious.

[@the_whiskeyshaman]

When I did it. I did a big stripping run. And then 2 small spirit runs keeping everything. And then 1 final finishing run with all the 2nd run spirits proofed down of course. Does that make sense idk. Love it bro.

[@shawnhamilton1169]

I apologize if this is a repeat, but can you give your still sizes/ratios for the three you used? I've always assumed one would naturally have to step down in size each time, but curious as to the best combination.

[@MrVomitusdk]

green spot is nice indeed and dont rehydrate the yeast before. even fermentis vent out and said this .

[@captainchaos3053]

Do the terminology video please. I would really enjoy that. Keep up the good work.

[@Brumasterj]

Ok I’m confused, I been running a pot still for a couple years and making great tasting liker from low abv mash 8-10% Doing a single run Why would I want to go thru all that process a second time for less liker and lose all that wonderful taste? I’m a bourbon drinker and love that sweet corn flavor

[@604jroe]

That's interesting. I've heard others say that they don't get anything drinkable from the first run. I guess you could try double or triple distilling and see if you like the product you get better than what you get from your single run.

[@grahamokeefe9406]

In Savannah, Georgia, US, there are a lot of old narrow, tall, long houses because they used to tax property by the amount of street frontage a house took up.

[@StillIt]

Tax man going to tax . . . .the people are going to find loop holes haha.

[@danielgilbreath2290]

Hey Jesse if you see this I'm in the US and I'm a cabinet builder so I can get any type of wood you may want to mess with in the future and would be glad to ship it! Loving the videos man!

[@GrantMcEwing]

I did a series of 4 washes with a litre of back sets from previous stripping run going into the fermentation for the current fermentation (pH adjustment needed). I used feed grain barley for the unmalted barley. For the generalization I used a second pot half the volume of the mash tun. I found out that generalized barley is available as a horse feed - described as micro ionized. I used a T500 for the stripping, 2nd and 3rd distillations. I aged with French Oak dominoes for 100 days and am happy with the result. I expect that more oak aging would improve the result. Using 5% Rye or Oats in the fermentation might add some complexity.

[@Kumquat_Lord]

Day 2 of asking for a meme spirit made with dinosaur egg oatmeal

[@StillIt]

hahaha I dont even know what that is. Guess I need to educate myself!

[@travelingman45]

Seconded

[@Kumquat_Lord]

@@StillIt your wife my know, it's a relatively common thing in the US

[@aurimascurlsuskas8295]

I thought irish whisky had triple distillation, because unmalted oats was scorching. And to remove scorched taste was doing triple distillation

[@matthewbrook7683]

Craft distillery owner here. The answer is no on the scorching up to a point. Traditionally the Irished added Oats at between 5 to 10%. The oats gives excellent mount feel with smooth spices and peppery notes. Its great stuff. But.... Oats produces a lot of glucans, think porridge or quakers oats goop, At between 5 to 10% its OK and the mash will lauter just fine. Beyond 10% you have to add beta glucanayse to the mash to stop it turning into porridge and you will also have to lauter 3 times. Once you get scorched flavors in a whiskey you cant take them out. Just mix it with coke or give it to your mates.

[@tonysquiggs9741]

Xmas coming always get a bottle of RedBreast

[@scottclay4253]

Great project, Jesse! I am looking forward to knowing how close you have coming to a true single pot stilled Irish Whiskey. Redbreast 12 has been my absolute go to for about fifteen years. Thank you for doing what you do.

[@RusM]

У вас котёл от доктор градус?

[@nellynelson965]

the diagram confused me even more. How the hell can you put weak tails in the past and strong tails in teh pot your boiling?

[@604jroe]

@nellynelson965 There are multiple batches going on. Collect weak tails in batch #1. Put them in the pot in batch #2. So you're not going to have everything you need for your first batch, but after that you will.

[@charliecarpenter2840]

A couple of observations coming from all grain beer making which might give you something to experiment with. Boiling the wort (wash) isn't just done to extract bittering compounds from the hops but to achieve a "hot Break" which coagulates proteins making them drop out of suspension and gives a clearer wort. Takes about 30mins boiling, the addition of irish moss helps this process. Ideally a "cold break" is then achieved by cooling the wort (wash) as quickly as possible. This drops out another set of proteins which cause beer to go cloudy when chilled. On my setup this is done with a homemade heat exchange, a long copper coil with flowing a water jacket, very similar to a condenser on a still. Not sure how much it would effect whiskey making or if the added effort would be worth it but it certainly results in far cleaner, tastier beer.

[@clubsoda85cook55]

When i was younger my grandmother made her own beer but she also made a brandy my elders called minced meat brandy. She would use dates, raisins, and figs to make this spirit. I was just curious if this was her own reciepe or is this something you've heard of or brewed before? Love your content, huge fan. Thanks for all your effort, knowledge, and the history lessons.

[@thespider7898]

Interesting, Ive been wanting to try my hand at making more complex brandies. I'll have to try my hand at that. Thanks for sharing the idea

[@bryanjohnston6676]

Might be a weird question but could you make a whiskey from malt extracts?

[@kentaltobelli1840]

Yes, in fact I think he did one using LME?? It's more expensive but would definitely work, just make sure it's not "prehopped."

[@neilgallagher9832]

Jesse! Thanks so much for bigging up the Green Spot, it's also my favourite. I fist had it in the whiskey bar in Dublin, now my local bar sells it, and im the only person who drinks it (they hid it under the bar, but I spotted it and it's now basically just for me) and big spoiler, I never even liked whiskey before.

[@StillIt]

Hahahaha there you go! It's definitely one of my favs!

[@jaredschwiner6844]

@@StillIt more Irish videos please 🙏

[@vlagavulvin3847]

Someone tell me, please. Why the heck do I need to proof down to "below 40% AbV" my high wines before my 3rd run? What are the targets? My hearts will go weak sooner therefore, I'll catch surplus fatty acids. If I need that "bready-loafy smell" then I just go double in a Scottish manner, eh? And to walk around my cask for 10 years... Besides, I'd add the 2nd run's heads way back to the 1st run (and the fores of the 1st run - down the sink). And the heads of the 3rd run to be added into my intermediate run #2.

[@matthewbrook7683]

This is the technique you need. Add the heads and tails to the second run. With the second run take the first cut at between 75 to 72%. Run it down at full speed to 50% abv. Back off to half power for about an hour then go full speed down to 20% abv and cut it at 20%. Then you will get the same effect with two runs as you would with a third run and you will get the fantastic flavor in the tails. How do I know ? I have made about 10000l of whisky in the last 5 years. Most of it Irish style whiskeys. The final ABV should be about 51 to 53%. Barrel at that abv. This technique was what the Irish used from the 1700s to the early 1900s. Triple distilling wasnt always used in Ireland as much as Jamesons and Diago would like to tell you.

[@vlagavulvin3847]

@@matthewbrook7683 Thanks mate. I'll give it a go. As soon as I grasp it all :)

[@ziggarillo]

I love your channel, the historical stuff is totally bollocks

[@StillIt]

Really how so?

[@ziggarillo]

Although the history of Irish whiskey is definitely a story of a running battle with the revenue, the evolution of Irish whiskey as we know it now is the result of industrialisation.

[@Matthew-uv7bt]

Do you know of any 'normal' non standard distilled liqueurs like American Apple jack? Where apple jack is freeze distilled vs heat distilled. I would guess there would be a few european drinks that are made around that but it might be fun to do some playing around with those to compare a freeze distilled product vs heat distilled. I know with the freezing you don't have the option to make cuts so it leaves the methanol in.... but it also leaves more of the other flavors.

[@SteveRix78]

Bearded and Bored has a great episode and explains the difference: kzbin.info/www/bejne/qKioqImcodeolck

[@StillIt]

Good question. I would assume that there are other examples around the world as well. There are definitly "freeze distilled" beers. Like Ice Bock beer.

[@TPGMatt]

How would you go about distilling something like this in a plated 4inch column? 2 plates? 3 plates? 4 plates? no plates? and what take-off rate: 2.5L/ph? 3L/ph?

[@matthewbrook7683]

Take the plates out. I am a craft distillery owner and have made heaps of Irish whiskey. I tried once in a plated column and it was not great especially if your using oats in the wash.

[@TPGMatt]

@@matthewbrook7683 I’m yet to do no plates but I’ve done the 100% corn bourbon with 1 plate. To refine it further, I’m wondering if I should fill my 500mm packing section with copper scrubbies and do a run with no plates. I watched jesse’s video with IronRoot distillery and he said that maximising copper interaction smooths the spirit out.

[@matthewbrook7683]

@@TPGMatt The more you put in scrubbers the more you take out flavor. But look I run a 400l still with a 6" neck with classic copper whiskey helmet. Under that I have a strainer section were I put a small amount of copper mesh. This helps smooth out the spirit and also traps grains and its sacrificial so the copper mesh gets eaten up and not my still. If you want full flavor with a plated column go to 1 plate or maybe two. A large copper column is the equivalent of 1.5plates. 500mm of packing will produce whiskey flavored vodka. If you making whiskey go for the most flavor you can get. Which means minimum plates and two runs.

[@TPGMatt]

@@matthewbrook7683 nah I know what you’re saying as I have SSP but I’ve read the scrubbies don’t have anywhere near the same affect as SSP for removing flavour for a neutral. I’ve got a 4” custom still with a 95L boiler. I might just add some copper mesh to my packing column

[@michaelheffernan1051]

I'm an Irish shed distiller I love your videos jessie Every day is a school day Because of the cost of malted anything I sprout whole wheat and go down that road. It can be a drawn out process but hobbies aren't supposed to be instant Always have a little something on the go Keep up the good work 👍

[@darraghbacon3986]

An Garda siochána are going to have a field day in this comments section 🤣

[@michaelheffernan1051]

@@darraghbacon3986 🤣🤣🤣😱🤦‍♂️🤦‍♂️🤦‍♂️

[@JohnBoy]

I just tried a "single malt" Irish whiskey called Sexton...it was delicious 😋

[@magnustromborgthaysen7093]

Hey everyone ! I'm seeking your knowledge! I'm a beginner, so bare over with me, and my poor English. I want to make Whiskey, i understand almost all in Jesse's video. But not the gelatinization proces. I've tried google and KZbin but don't understand. I have unmaltet barley write from the farmer. What to do? Flake it boil it steam it? And in witch order? Help me plz. Thanks for all the knowledge I've gotten from You Jesse and you other guys already! Greetings from Denmark.

[@markellis7961]

One thing to note, the reason your adding high wines to the wash in the next strip run, is to raise the ABV, and to help pull out more esters. So again when you do the 3rd run, don’t proof it down. Distil it at whatever you’ve got. 70-80%, again the higher ABV will help to pull out more esters. Also don’t disregard heads from batch to batch, because that’s where most of the esters are, keep adding it, eventually more and more esters will start showing up in the hearts. Basically it’s the same as chasing rum oils, just at the other end of the run.

[@BoRinoChristiansen]

It's a year now. Have you tasted it yet?

[@Jake_B74]

Oh man, I loved this video. Yes, I do want to see more, terminology, progress, ideas on how one might do this if you have 1 5 gallon still, say something like the T500 with alembic head. Great video man, one of my favorite in a while. I want to do this so badly now...

[@Justusrabbits]

Never distilled anything but I did make a mead with champagne yeast Meyer lemon and raisins. So good

[@Jeffrey_Sleipnir]

I just got myself a still and qant to make my own whiskey but I really am going into it blind. Your channel is helpful

[@meatcreap]

I love your presentation style. You're so darn welcoming! Thank you :)

[@StillIt]

Appreciate it, especially as that's pretty much what I aim for 🍻

[@donaldneill4419]

Bless you for including that diagram. That was a lifesaver!

[@StillIt]

Glad it helped. I drew myself a little hand scribbled diagram ahead of time to make sure I explained it right. Figured others may benefit from it too hahaha.

[@adamzamora983]

@@StillIt If you kept doing this, you'd eventually discard some heads, right? Otherwise you'd end up concentrating a bunch of heads in your third distillation.

[@604jroe]

Yeah, I wonder where the diagram came from. I can't find it elsewhere on the internet. There's another one with similar info, but totally different colors. After meditating on Jessie's for a while, I finally "got it".

[@mjohan4998]

Can be Irish whiskey…Both islands and both English so basically the same

[@rickbilliter6735]

Wifey got me the Red Breast ;) for me birthday! Loved it. Now I just have to try the Green Spot! Irish decent, recently retired, gonna try my hand at small batch distilling.

[@StillIt]

Ayyyyeeeee, awesome. Enjoy my man!

[@TigerPat_9180]

Really Enjoyed your Video , Thanks ! 🐯🤠

[@chackett99]

Grrrr .. Where can I get some AM-1 yeast these days? Seems to be sold out everywhere I look ..

[@customsik]

Ирланский виски перегоняют три раза, а не 2 как Шотланский, вот и вся разица, а что вы готовите это зерновой или купажированный виски

[@aah4764]

Could we get an flavor update? Thanks!

[@kbjerke]

I might try this! I do enjoy an occasional Bushmill's!

[@StillIt]

Nice, I enjoy Bushmills as well.

[@kbjerke]

@@StillIt Black Bush for the Win!

[@matthewbrook7683]

Craft distiller here who is setting up my own commercial distillery in South America. I have made about 14 different Irish whiskeys. If you read up on the history of Irish whiskey the grain bills were wide and varied, a lot more so than scotch. The classic is malted barley at 50 % 40 % unmalted plus 10% wheat or Oats. I have made all sorts of variations with varying degrees of Oats and some rye. The best book on the topic is "A glass apart" by Fionnan OConnor. Its an excellent book on the History of whiskey in General and Irish whiskey in particular. On triple distilling the practice varied between double distilling and triple distilling however as you correctly noted with triple distilling they are effectively recycling the tails and getting more of those flavors into the final product. You can do that with a different technique in your second run and still come up with the same product. The other thing you could have mentioned if your going to barrel it Irish whiskey was almost always barrelled at 51%to 55% ethanol. Just because it gave the distiller a better understanding of the balance between wood and whiskey flavors as the whiskey ages.

[@604jroe]

Thanks for the info! I'm in the middle of my first triple distillation now. And I think I'll put that book on my birthday wish-list!

[@604jroe]

@matthewbrook7683 Where does the "51% to 55%" info come from? Page 43 of the O'Connor book says, "all of the Midleton whiskeys are cut to a uniform strength of 63 percent ABV for maturation".

[@itsbarrybright1]

Gonna call imperial units freedom units from now on.

[@silvaorgold]

Great video can't wait to see how that turns out over time

[@keesstaps4606]

Where are the links in the description on Android tablet

[@dslewilkinson5815]

Can you please tell me why you are using the air still so much

[@bluegrassboy2448]

I love both Green Spot and Red Breast, and I know (to the best of my knowledge) they are made at the same distillery, but I place Red Breast above Green Spot as far as my favorite. It's just fascinating how small differencse in mash bill, ageing, etc can produce so many different flavors.

[@matthewbrook7683]

Green spot is aged on Spanish Sherry barrels and for a while. The notes are very distinctive. Red Breast is better but its a matter of taste. The base whiskey is very similar.

[@Andre2199CE]

A kick a$$ video ❤👏🏾👏🏾👏🏾🥃 I followed your recipe to the letter in my Irish whiskey, is VERY Good!!! Thank Jesse🥃🥃🥃🥃

[@peterkapinos277]

I have learned so much from your videos. I use the Air Still only. Question please. So, when distilling using my setup, just throw out 30 ml of the first product as foreshots? Even though it smells funky after that, until clean hearts, those are the heads? And you can redistill them?

[@joshuag2522]

Jesse, I was trying to find an email address to email you, I have a question I hope that you can answer. I have the Chinese still that George from Barley and hops did a video on, it has the football shaped vapor chamber. For some reason after using it 4 times, i always get bad smelling. Wondering if I’m boiling too fast, even though my vapor temperature seems to be OK.

[@HighKingTurgon]

Don't get me wrong; I'm confused. But a solid six months parking from your channel and general hobbyist reading about the way distillers make cuts and what flavors come out in these feints and those heads all cohere perfectly with all those spinning plates you just described.

[@ИгорьИгорь-д6ф]

Great idea to use barley flakes🙃👍👍

[@monty671]

It was confusing at first. Had to look at the Midleton-Triple-Distillation-Graphic to see what you were saying.

[@robertfontaine3650]

Triple distilled really didn't mean what I thought it meant. I've learned something new. Thank you.

[@StillIt]

Like I said this is only one way to go about it. Cheers mate 👍🍻

[@triplestangman]

I drink redbreast and I was holding my breath hoping you would mention it

[@StillIt]

Ayyyeee, nice. Its a dam tasty whiskey!

[@nouskeycarki9198]

Is there a discord for your channel or some place where the community can interact? Big fan of your work :) It's inspiring me to start distilling :)

[@jediknight129]

I really need a pot still as well as my air still setup I'm still mainly doing fruit infusion high proof white brandies

[@CJ.Theman]

For each subsequent distillation is there a portion discarded each time due to methyl? Or just from first/stripping run?

[@JohnSmith-gu6hf]

What are the top 3 tasty Irish whiskeys?

[@604jroe]

Powers (I can mostly get Three Swallow around here), Green Spot, Redbreast.

[@thecanadianhousehippo6265]

2.2 lbs per kilogram being Canadian and next to America I know both units as we use both

[@lmy5pence481]

Thanks' Jessie, love it when you do and explain the process. Question: would it not work thru the bubble plates (Reflux), or is it the pot still and the heads and tails remix that makes the difference?

[@StillIt]

Good question. Its not something I have tried side by side. I think you could approximate it. I have a hunch there is something to adding the feints from previous runs and adding extra water.

[@lmy5pence481]

@@StillIt Thaks mate, have an awesome evening, till later

[@CaptRons18thcentury]

Red Breast is my Favorite Irish Whisky... great video...

[@Honorablediscord2]

I love that your talkinga about Am-1 while wearing a into the AM, great symmetry

[@BrettFeig-me7ji]

Why did you split the batch into two runs and then handle the second half differently then the first run?

[@604jroe]

Because triple distillation relies on feints from a previous batcch.