From field to bottle, Co. Laois grower Bobby Miller says tillage farmers are central to Irish whiskey production.

Miller believes that the internationally recognised reputation of Irish whiskey, in particular, should be more strongly associated with Irish farming.

He has outlined these opinions in his submission to the ongoing review of the Irish whiskey technical file/product specification developed by producers.

It is hoped that this ongoing public consultation will help frame the product specification of the spirit into the future.

Geographical indication

Irish whiskey is an important product for the island of Ireland. Its special importance is recognised by its status as a geographical indication (GI).

Miller has also highlighted that grain is not an incidental ingredient in whiskey production.

It is the "fundamental agricultural raw material" from which [it] is produced, he said.

Irish farmers already produce the barley, wheat, oats, rye and other cereals required by the Irish food and drink industry to very high standards.

According to Miller, the current technical file recognises that the raw materials used have a significant effect on the quality and characteristics of Irish whiskey.

It also describes it as being produced from a mash of malted cereals, with or without whole grains of other cereals.

Miller said: “I believe there should be a much stronger geographical connection between the grain used to produce Irish whiskey and the country represented by the name.”

In terms of an amended GI specification, Miller is stressing the need for grains actually produced in Ireland to be specifically incorporated in the whiskey production process.

“A Geographical Indication should provide consumers with confidence that there is a genuine connection between a product and the place represented by its name," he added.

“I believe Irish whiskey should have a similar connection through Irish-grown grain. This would create a very strong and straightforward chain," Miller said.

Minimum requirement

He has proposed the introduction of a minimum requirement for Irish-grown grain in the production of Irish whiskey.  

He said: "It is one of Ireland's great agricultural and industrial success stories.

“I believe its future success can be strengthened by creating a more meaningful connection between the whiskey industry and the Irish farmers who produce its fundamental raw materials".

According to Miller, the Irish Cream technical file demonstrates that the geographical origin of an agricultural ingredient can be an essential part of an Irish GI.

“The Irish Whiskey Technical File should now be reviewed with the same principle in mind.”