One thing that arrives surely each March is St. Patrick’s Day and its many celebrations. No one has to remind anyone that Guinness Stout and Irish Whiskey go perfect at these occasions. Irish Creams like Bailey’s, Duggan’s or Carolans also work well. But this year, do not forget the oldest and most notorious of all Irish beverages, poitin.
Poitin is Ireland’s answer to moonshine. In fact, it is older than American moonshine with centuries of history. Pronounced po – sheen, and sometimes spelled potcheen, this traditionally clear alcohol was being distilled in Ireland fourteen centuries ago, before even whiskey. It originated with Irish monks, but soon spread to rural regions where folks would make their own poitin in small homemade pot stills. As time went on, poitin became so prevalent , especially in extra strong versions, that King Charles outlawed it in 1661.
This only enhanced the drink’s legend, with many saying that a few sips of water the morning after a night of poitin swigging would instantly rekindled the previous evening’s buzz. It took more than three centuries for the distilling of poitin to become legal again. When it did, in 1989, it was allowable only for export. It was still illegal to consume in Ireland until 1997.
Today poitin is available on both sides of the Atlantic. Resembling vodka most closely, its ingredients include sugar beets and malted barley. Poitin can be enjoyed over rocks or taken as a shot. It also goes quite well with soda, lemonade, cola or ginger ale. A twist of lemon or lime will enhance any of these cocktails.
Poitin is also not immune from today’s craft spirits movement. Five friends from Dublin are reviving and perfecting poitin in the Glendalopugh Distillery. Currently they produce a straight poitin aged in oak and a mountain strength version that is 120 proof. Both of these products are available at Vinnin Liquors for $27.99 and $31.99 respectively.
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