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<\/span><\/div>Bar 1661 in Dublin, voted last year\u2019s Best Cocktail Bar in Ireland, by Irish Craft Cocktail Awards 2019, is the world\u2019s first poit\u00edn-focused cocktail bar.<\/h3>\n
We spoke with Bar 1661 owner Dave Mulligan, poit\u00edn expert and enthusiast about the history of Ireland\u2019s first spirit, from its humble roots to its illegal production throughout the country for over 300 years.<\/p>\n
Known as the Original Irish Spirit, poit\u00edn was first made by monks in Ireland as early as the sixth century, long before whiskey was produced in any country. Throughout history, poit\u00edn was at the core of Irish culture\u2014local craftspeople, and even groups of townsfolk would distill the spirit for personal consumption or to share with fellow villagers. Threatened by its inability to collect taxes on poit\u00edn\u2019s production in Irish homes, the British Crown criminalized the distillation of the spirit in 1661, driving poit\u00edn underground for centuries.<\/p>\n
In 1997, the Irish government finally legalized the production of poit\u00edn, safeguarding it as a GI (Geographic Indicator)<\/em> in the same way that Irish Whiskey and Irish Cream are protected.<\/p>\n Mulligan shares poit\u00edn\u2019s storied past, its best uses, plus offers insight into the resurgence of Ireland\u2019s oldest spirit and how to learn more.<\/p>\n Made since the 6th<\/sup>-century in Ireland, poit\u00edn\u2019s place is forever cemented in Irish folklore and culture. A native barley-growing nation, the culture of home distillation pre-dated the birth of the world\u2019s whiskey industry. Commonly made far and wide in every town across Ireland, poit\u00edn was almost driven out of the culture completely. Bastardized by the licensed whiskey distillers and demonized by the church, the British Crown banned production in Ireland in 1661. This could\u2019ve been seen as an innocent attempt to collect tax, though at that time, it was viewed as anything but.<\/p>\n Seen as an attempt to stamp out another piece of Irish heritage by the British colonial powers, the people resisted this by illegally distilling the spirit for over 300 years. Finally legalized in 1997, poit\u00edn\u2019s illegal roots remain strongest in the native Gaelic Irish speaking regions of Ireland, a language culture we also nearly lost.<\/p>\n Poit\u00edn is a spirit that\u2019s unashamed, made to taste of what it\u2019s made from and where it was made. No barrels or botanicals mask the flavor; it is a testament to any distiller to produce a white spirit credible enough to stand on its own. Poit\u00edn is a full-flavored statement of origin.<\/p>\n The history. It\u2019s such an important part of the story. Being the granddaddy to all whiskey and the true native spirit of Ireland, it\u2019s a culture that is too good not to talk about, and your guests deserve to hear the tale.<\/p>\n Poit\u00edn ain’t whiskey! It can be a tough one to explain when we talk all about the history and its links with whiskey culture, but when it comes to mixing, bartenders need to be thinking white spirits like pisco, mezcal, cachaca, Rhum Agricole. It\u2019s the big flavors that accentuate, rather than try and hide.<\/p>\n Belfast Coffee all day every day. It\u2019s such a cracker of a cocktail. Easy to drink, easy to make, and easy for guests to understand. Swap whiskey for poit\u00edn and hot coffee for cold brew. Stir her down like a Martini, layer the cream, and top with freshly grated nutmeg, and you\u2019ve got your signature Poit\u00edn Irish coffee\u2014The Belfast Coffee.<\/p>\n Mad March Hare Premium Irish Poit\u00edn<\/p><\/div>\n Mad March Hare is a fantastic entry-level poit\u00edn, a great place to dip your toe into the category. Bottled at 40%, which is low for a poit\u00edn, its triple distilled malted barley character is true to poit\u00edn\u2019s original grain heritage, and its lush cacao notes have great all-round appeal.<\/p>\n I will be hosting poit\u00edn masterclasses at this year\u2019s San Antonio Cocktail Conference. Here is a list of events to learn more.<\/p>\n Mad March Hare Mule<\/p><\/div>\n Wednesday, January 15<\/strong><\/p>\n Poit\u00edn Masterclass hosted by Dave Mulligan of Bar 1661, Dublin<\/p>\n Location:<\/strong> Poit\u00edn Bar & Kitchen (2313 Edwards St #100, Houston, TX 77007)<\/em><\/p>\n Time:<\/strong> 2:00PM<\/p>\n Limited spots available, RSVP required (please email Amber Gallaty Amber@TheGallavantGroup.com<\/a>)<\/em><\/p>\n Thursday, January 16<\/strong><\/p>\n Belfast Coffee Samples<\/p>\n Location:<\/strong> St. Anthony Hotel in San Antonio, Lobby<\/p>\n Time:<\/strong> 3:00-5:00PM<\/p>\n Free and open to all SACC attendees<\/p>\n Link with more information: SanantonioCocktailConference.com\/Schedule\/Sponsored-Event-Belfast-Coffee-Sampling<\/a><\/p>\n Friday, January 17<\/strong><\/p>\n Seminar- CENTURIES OF POIT\u00cdN: IRELAND\u2019S NOTORIOUS SPIRIT<\/em><\/p>\n Led by Dave Mulligan<\/em><\/p>\n Location:<\/strong> Pecos Room in the Hyatt Regency Hotel in San Antonio<\/p>\n Time:<\/strong> 10:30 – 11:45AM<\/p>\n Tickets still available<\/p>\n Link to purchase: SanantonioCocktailConference.com\/Schedule\/Centuries-of-Poit\u00edn-Irelands-Notorious-Spirit<\/a><\/p>\n Dublin\u2019s Bar 1661 Takeover After-Party<\/p>\n Location:<\/strong> Morrison Room in the St. Anthony, San Antonio<\/p>\n Time:<\/strong> 10:30PM – 12:30AM<\/p>\n SOLD OUT<\/p>\n Link with more info: SanantonioCocktailConference.com\/Schedule\/Sponsored-Tasting-Dublins-Bar-1661-Takeover-After-Party<\/a><\/p>\nTell us about poit\u00edn (pronounced \u201cpot-cheen\u201d)<\/em>.<\/h5>\n
How would you describe Poit\u00edn\u2019s flavor profile?<\/h5>\n
What should bartenders know about serving poit\u00edn?<\/h5>\n
What should bartenders know about mixing with poit\u00edn?<\/h5>\n
What is your favorite way to drink Poit\u00edn?<\/h5>\n
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Talk to us about Mad March Hare Premium Irish Poit\u00edn.<\/h5>\n
How can bartenders learn more?<\/h5>\n
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