A fierce clear pot-still spirit made from grain or potatoes. It was outlawed in 1661 and distilled illicitly in the Irish countryside for three centuries; it was legalised for sale in 1997 and now holds EU geographical protection.
Distilling without a licence is a criminal offence — poitín was illegal in Ireland for 336 years for exactly this reason — and an unaged spirit with no cut carries whatever came over with the ethanol.
What goes into it
- barley, or potatoes, or sugar beet
- yeast
- water
How it is made
A mash of malted barley or potatoes is fermented for several days, then distilled in a small copper pot still — historically over a turf fire in a hidden glen. It is bottled clear and unaged, at strengths that legal producers now cap but illicit ones never did.
How long it takes: days to ferment, then distilling; no ageing
How it is eaten
Neat in small measures, or in a hot punch with sugar and lemon.
History
Outlawed in 1661 and distilled illicitly in the countryside for centuries; it was legalised for sale in 1997 and now holds EU geographical protection.
Frequently asked questions
What is Poitín?
Poitín is a wine & spirit from Ireland: fierce clear pot-still spirit made from grain or potatoes. Outlawed in 1661 and distilled illicitly in the countryside for centuries; it was legalised for sale in 1997 and now holds EU geographical protection.
How is Poitín made?
A mash of malted barley or potatoes is fermented for several days, then distilled in a small copper pot still — historically over a turf fire in a hidden glen. It is bottled clear and unaged, at strengths that legal producers now cap but illicit ones never did. It takes days to ferment, then distilling; no ageing.
Can I make Poitín at home?
No, and the atlas gives no method for it. Distilling without a licence is a criminal offence — poitín was illegal in Ireland for 336 years for exactly this reason — and an unaged spirit with no cut carries whatever came over with the ethanol.
What goes into Poitín?
Barley, or potatoes, or sugar beet, yeast, water.
How is Poitín eaten?
Neat in small measures, or in a hot punch with sugar and lemon.
