Often known as the uisce beatha, or “water of life,” poitin (additionally known as “potcheen” or “poteen”) is basically Irish moonshine that’s deeply rooted within the island’s historical past and lore. The spirit’s humble beginnings will be traced to sixth-century Christian monks who reportedly introduced the artwork of distillation from the Center East and created the potent brew. It’s prevalent all through Irish tradition from songs like “The Uncommon Previous Mountain Dew” and conventional oral tales handed via the generations.
Poitin continues to be served at necessary Irish events. From wakes to weddings, you’ll probably discover a bottle or two.
“I come from six generations of illicit poitin distillers,” says Pádraic Ó Griallais, founder and director at Micil Distillery. “I [learned] all of the craft from my grandfather, and I used to be fortunate to have grown up round him, in any other case the model Micil—named after my great-great-great-grandfather—would by no means have been created or continued.
I used to be fortunate that my grandfather was a seanachaí (a storyteller/raconteur) as he made tales so partaking. It was laborious to not love poitin, the craft, the heritage and the spirit in our household.”
“Poitin is symbolic of Irish liberation and oppression on the similar time.” –Pádraic Ó Griallais, founder/director, Micil Distillery
Through the 17th century, when Eire was beneath British rule, the federal government tried to gather a tax on poitin. It was not a straightforward process: Distillers merely hid their bottles and denied its existence to tax collectors. So, in 1661, King Charles II banned the beloved spirit. Many imagine the transfer was a part of an even bigger effort to repress Irish tradition by the British.
“It’s inextricably linked to Irish tradition and satisfaction, because it’s laborious to separate the 2,” says Ó Griallais. “Poitin is symbolic of Irish liberation and oppression on the similar time. It was a drink that small farmers made that might assist them pay the British landlords’ hire… It was a manner for the Irish individuals to specific their irreverence in the direction of the colonial British Empire.”
Its unlawful standing made poitin much more widespread, and the spirit went underground.
Produced primarily in rural Eire, poitin was crafted in properties, sheds and within the woods. Many occasions, it was distilled deliberately on land boundaries—if the illicit spirit was found by authorities, the difficulty of possession might be disputed.
“Poitin could have disappeared from the mainstream, however was stored alive by a small group of artisans that plied their commerce within the shadows,” says John Ralph, CEO of Intrepid Spirits, which produces Mad March Hare Poitín. “The individuals who continued to make it at dwelling had been in truth skilled, expert craftsman, or it was performed as a collective effort by all of the townspeople.”
Traditionally, poitin is distilled in a small pot nonetheless and made out of a malted barley base. Variations within the mash invoice vary from crabapples to wheat, sugar and beets. When launched to Eire within the 16th century, potatoes had been used as effectively.
“Poitin could have disappeared from the mainstream, however was stored alive by a small group of artisans that plied their commerce within the shadows.” –John Ralph, CEO, Intrepid Spirits
The completed product assorted resulting from many elements, just like the area and the distiller, so no two recipes had been alike. A lot ability and energy was wanted to supply it, as malting, milling, fermentation and distillation was performed primarily by hand. When the Irish emigrated, they introduced this artwork kind with them.
“Poitin in ‘Gaelic’ means ‘little pot’ and was the primary type of a brand new make whiskey that we all know of,” says Stephan Teeling of Teeling Distillery in Dublin. “Till it was outlawed, practically 100% of poitin would have been made out of barley. However as soon as it was outlawed, individuals used potatoes and sugar beet as a less expensive substitute.”
“Farmers all around the globe all the time discovered a method to make alcohol from extra cereals, and in Eire this was the start of Poitin,” Teeling continues. “As emigrant Irish households moved to all 4 corners of the globe, they introduced this distilling custom with them—therefore why Kentucky and Jarnac have deep Irish roots on the foundation of the Bourbon and Cognac business.”
In fashionable occasions, the individuals of Eire began to embrace poitin’s illicit previous and sought to take away what had turn out to be considered as an illegal ban. In 1987, rules had been loosened a bit, and some firms had been allowed to promote poitin for export solely. It wasn’t till 1997 that the ban was lifted.
“The ban was eliminated via intense lobbying of some forward-thinking people and a few highly effective conglomerates that needed to revive the class,” says Ó Griallais. “The proprietor of Bunratty Potcheen must be credited with lots of that tough work. Diageo was additionally concerned in pushing for legalization to launch a model known as Hackler, which was later discontinued.”
Although the ban has been lifted, it’s taken one other 20 years for distilleries to really embrace this forgotten spirit. Trendy customers, curious to style one thing so intertwined in Irish historical past, have fueled a resurgence. Premium craft poitins like Mad March Hare, Teeling’s Spirit of Dublin, Bán Poitin, Glendalough and Micil search to dispel the stigmas related to lower-quality selfmade poitin.
Steps have additionally been taken to protect the spirit’s heritage. In 2008, poitin obtained Geographical Indication (GI) standing by the European Union, which requires that the spirit be produced on the island. Later, in 2015, the Irish authorities outlined manufacturing strategies and created rules to weed out inauthentic bottlings.
Although hidden in obscurity for hundreds of years, poitin is an entirely Irish spirit with a narrative that must be informed. Now that it’s lastly stepped out of the shadows, the world is able to pay attention.