Episode 226 - You Put the Bogbean in the Poitin

The history of distilled spirits in Ireland, with special attention to how pretty much every law or distilling practice somehow ties back to evading unjust taxes.

What it was like for Pádraic growing up in a family where distilling was practiced and taught using the oral tradition, and how his grandfather’s role as a seanchaí (SHAN-a-khee), or storyteller, had a massive impact on the way he tells stories using flavor.

We also dig into the history and common misconceptions surrounding Poitín, Ireland’s original endemic spirit and Micil Distillery’s flagship product. In particular, we cover what it’s made with, how long it can be aged, and why Pádraic and his team throw a local botanical called “bog bean” into the still whenever they make a batch.

Of course, we spend some time talking about the whiskey-making and barrel-aging initiatives at Micil, which benefits from being located in Galway, a city with a centuries-old tradition of sourcing excellent casks from mainland Europe.

Along the way, we cover the influence of crop rotation on Poitín mash bills, how to repair a still using porridge, incantations for confusing the police, and much, much more.