Irish whiskey (Irish: Fuisce or uisce beatha) is whiskey made on the island of Ireland.
The word "whiskey" is an Anglicisation of uisce beatha or uisge beatha, a phrase from the Goidelic branch of languages (Irish, Scottish Gaelic and Manx) meaning "water of life" (see aqua vitae).
Most Irish pot still whiskey is distilled thrice, while most (but not all) Scotch whisky is distilled twice. Peat is rarely used in the malting process, so that Irish whiskey has a smoother finish as opposed to the smoky, earthy overtones common to some Scotches. There are notable exceptions to these rules in both countries; an example is Connemara peated Irish malt (double distilled) whiskey from the Cooley Distillery in Riverstown, Cooley, County Louth.
Irish whiskey was once the most popular spirit in the world, though a long period of decline from the late 19th century onwards greatly damaged the industry. Although Scotland sustains approximately 105 distilleries, Ireland has only seven in current operation - only four of which have been operating long enough to have products sufficiently aged for current sale on the market as of 2013, and only one of which was operating before 1975. Irish whiskey has seen a great resurgence in popularity since the late twentieth century, and has been the fastest growing spirit in the world every year since 1990. The current growth rate is at roughly 20% per annum, prompting the construction and expansion of a number of distilleries.
Vermouth (/v?r?mu??/ ver-MOOTH; also UK /?v??rm??/;) is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices). The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking. Historically, there have been two main types of vermouth, sweet and dry.
Orange bitters is a cocktail flavoring made from the peels of Seville oranges, cardamom, caraway seed, coriander and burnt sugar in an alcohol base. Orange bitters, which are not to be confused with standard Angostura bitters, are currently enjoying a resurgence among cocktail enthusiasts. For many years, it was difficult to find orange bitters in the United States and elsewhere. Because of this, some cocktail recipes which traditionally contained orange bitters may now exclude that ingredient. Fee Brothers of New York has been producing orange bitters for many years, but distribution was limited. Since 2006 The Bitter Truth in Germany has produced all natural orange bitters and there are now a number of different brands on the market.
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