You’ve probably heard of Irish whiskey, but you might not be as familiar with  green spot whiskey . This pot still whiskey is one of the most renowned expressions on the market today, but it’s also one of the least-known! Green Spot was first distilled in 1952 by Jameson & Sons at the Midleton Distillery in Cork. In 1967, it became the first single malt to be exported from Ireland to America (for $1 per bottle). Nowadays, this “gem” is recognized as one of best whiskeys made anywhere. Let’s take a deeper look at what makes Green Spot so special—and why you should try a glass for yourself!
Green Spot is a pot still whiskey.

In the world of whiskey, there are two main types: malt and grain. Malt is made from malted barley that has been germinated (sprouted) before being dried in kilns or ovens. Grain whisky is made from a combination of corn and wheat mixed with other grains such as rye or barley. Pot still whiskey falls under the latter category and is produced in copper pot stills–the same type used for making brandy–which means it has a distinctive flavor profile compared to other whiskeys due to its long maturation period in wooden barrels.

Pot still whiskeys are typically aged longer than most grain whiskies because they’re distilled at lower temperatures than single malts (typically between 60-75 degrees Celsius). This results in greater complexity when it comes time for bottling; however, this also makes them harder to produce consistently because they require more labor intensive processes along every step of their production process