Once nearly lost to history, single pot still whiskey is now enjoying a quiet renaissance. Not just in its native Ireland, but across the Atlantic in the United States.
Known for its creamy texture, spicy character, and full-bodied complexity, this traditional Irish style has found new life with whiskey fans who want more than the smoothness of a blend or the fruitiness of a single malt. And with American distillers like Talnua adopting its techniques, it’s beginning to establish a second home.
But what exactly is single pot still whiskey? How does it differ from other types of whiskey? And why are both connoisseurs and craft distillers turning to this once-forgotten style? Here’s what you need to know.
What Is Single Pot Still Whiskey?
Single pot still whiskey is a traditional Irish style made from a mash of malted and unmalted barley, distilled in copper pot stills. By law, single pot still Irish whiskey must contain at least 30% of each, with up to 5% of other grains like oats or rye. The inclusion of raw barley is what gives this whiskey its signature texture (creamy, oily) and a distinctive peppery spice.
This sets it apart from single malt whiskey, which uses only malted barley. Both are pot-distilled, but only the Irish style includes raw grain, adding weight and complexity.
The word “single” simply means the whiskey comes from one distillery. But “pot still” isn’t just about the equipment. It refers specifically to this mixed-barley style that’s unique to Ireland and protected under EU Geographical Indication rules.
Single pot still whiskey can be double-distilled, but triple distillation is more common and has become a cornerstone of Irish whiskey making.
A Whiskey Born from Tax Evasion
The story of single pot still whiskey begins with a tax, specifically, a malt tax introduced by the British government in 1785. To cut costs, Irish distillers began substituting some of the expensive malted barley in their mashbills with raw, untaxed barley.
By the mid-1800s, this method had taken hold. Pot still whiskey dominated Irish production. Distilleries in Dublin and Cork were exporting it globally, and it made up the vast majority of Ireland’s whiskey output.
But the 20th century brought trouble. Trade wars, Prohibition in the U.S., the rise of blended scotch, and a series of distillery closures pushed pot still whiskey to the brink. By the 1980s, just two expressions remained in regular production: Redbreast and Green Spot.
Its revival began slowly in the 1990s and accelerated in the 2000s, led by Irish Distillers. In 2011, the style was rebranded as “single pot still” whiskey (dropping the old “pure pot still” label to comply with U.S. labelling laws). Today, it’s a growing premium category, protected under Irish and EU law, and seen as the most distinctive style in Ireland’s whiskey heritage.
What Does It Taste Like?
Single pot still whiskey is known for its rich texture and layered flavor. The unmalted barley adds a creamy, almost oily mouthfeel and a distinct spicy edge, think white pepper, clove, or ginger. It’s fuller and more textured than most single malts, yet still smooth thanks to triple distillation.
Each bottle varies, but across the board, you can expect a robust, spicy core wrapped in a smooth, silky body, a signature only this style can deliver.
The American Revival
For centuries, single pot still whiskey was uniquely Irish. But now, a handful of American distillers are embracing the style, with a twist.
Leading the charge is Talnua Distillery in Colorado, founded in 2018. Inspired by a honeymoon trip to Ireland, Talnua uses a 50:50 mash of malted and unmalted barley, triple-distilled in copper pot stills, just like in Ireland. But they age their whiskey in new American oak, giving it richer vanilla and caramel notes alongside the traditional pot still spice.
Other U.S. distillers are following suit. McKenzie Pure Pot Still from Finger Lakes, New York, includes oats for a soft, creamy texture. Ransom’s Emerald 1865 in Oregon recreates a 19th-century Irish mashbill, complete with toasted grain and citrusy spice.
While the style is still new to American shelves, its appeal is growing. These whiskeys retain the signature creamy weight and spicy brightness of Irish pot still, but with local grains and cask influences that give them a distinctly American accent.
🛈 Can American Whiskey Be Called “Single Pot Still”?
In Ireland and the EU, Single Pot Still Irish Whiskey is a protected term under Geographical Indication (GI) law, only whiskey made in Ireland to specific rules can use it. But in the U.S., where the term isn’t legally defined, American distillers like Talnua can use “single pot still” to describe the style, as long as they don’t claim it’s Irish.
Why It’s Gaining Ground Globally
As interest in premium whiskey grows, single pot still whiskey is finding a wider audience — and not just in Ireland or the U.S.
In markets like Japan, France, and Australia, pot still expressions such as Redbreast, Green Spot, and Blue Spot are gaining shelf space and loyal followings. Enthusiasts are drawn to the style’s unique blend of richness, spice, and heritage — a profile that stands apart from Scotch malts and American bourbon.
In Ireland, new distilleries are embracing it too. Brands like Dingle, Teeling, and Method and Madness are experimenting with mashbills and cask finishes, helping to modernise the category while respecting tradition.
With legal protection as a Geographical Indication and growing recognition from critics and consumers alike, single pot still whiskey is no longer a curiosity — it’s a cornerstone of Irish whiskey’s global comeback.
Pot Still Whiskeys to Try
Whether you’re new to the style or already a fan, these bottles offer a great introduction to single pot still whiskey — from Irish classics to bold American takes.
Ireland – Redbreast 12 Year Old
Rich and sherried with notes of dried fruit, baking spice, and toasted oak. Creamy, full-bodied, and widely regarded as the benchmark for the style.
Ireland – Green Spot
Lighter and more orchard-fruited, with hints of green apple, sweet grain, and gentle spice. A smooth, accessible starting point.
Ireland – Powers John’s Lane Release
A robust, oak-forward whiskey with flavors of dark chocolate, honey, and black pepper. Bolder and more old-school in character.
U.S. – Talnua Virgin White Oak Cask
An American take on the style with a 50:50 mashbill and virgin oak ageing. Expect vanilla, caramel, baking spice, and a creamy, spicy finish.
U.S. – McKenzie Pure Pot Still
Made in New York with a small portion of oats. Bright and silky, showing fresh bread, green apple, and soft florals.
U.S. – Ransom The Emerald 1865
Inspired by a 19th-century Irish recipe. Earthy and distinctive, with notes of toasted grain, orange marmalade, and oak.
A Style Worth Discovering
Single pot still whiskey may have been born out of a tax dodge, but it’s become one of the most characterful and rewarding whiskey styles in the world. Rooted in Irish tradition but now reaching new frontiers in the U.S. and beyond, it offers a flavor profile unlike anything else: creamy, spicy, and full of depth.
Whether you’re sipping Redbreast by the fire or exploring Talnua’s American twist, pot still whiskey delivers substance and story in equal measure. If you haven’t tried it yet, now’s the time, because this once-forgotten style is firmly back in the spotlight.
Read the full article at What Is Single Pot Still Whiskey? Inside Ireland’s Most Distinctive Whiskey Style
