Where Can I Buy Irish Death Beer?

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How much alcohol is in Irish Death?

While tempting to session this beer, the name is a necessary reminder that despite the surprising approachability, this beer weighs in at a hefty 7.8% ABV.

What kind of beer is Irish Death?

Irish Death is our flagship beer, a dark ale with hints of chocolate, which we lovingly refer to as beer candy. At 7.8% ABV and 12 IBU it’s smooth enough to session but too strong to do so.

Who makes Irish Death beer?

Quilter’s Irish Death is the namesake beer of Jim Quilter, Founder of Iron Horse Brewery. This malt focused brew – dark in color and deep in taste – defies those pesky style guidelines. This beer is a little bit extra, and will always be a dark, smooth ale.

What does Irish Death taste like?

Recent ratings and reviews. | Log in to view more ratings + sorting options. Reviewed by dnichols from Washington 2.55 /5 rDev -34.3% look: 2.5 | smell: 2.5 | taste: 2 | feel: 3 | overall: 3.5 I was poured a pint from the tap at the Town Crier in Richland, Washington on St. Patrick’s Day. It was marketed as “Irish Death” by the bartender and we were told it had an ABV of 8%.

• A: It poured a blackish brown body that when back lit appeared more like a Doctor Pepper (black body with reddish tints around the edges).
• The head was nearly non-existent (there was a thin ring around the collar by the time the drink arrived at out table) as was the lacing.
• S: The aromas were very thin with whiffs of chocolate and sweet roasted malts dominating.

T: It tasted more like a thin Porter than a Stout. It was very sweet (to its determent), thin, and hopless. The sweets on the front end tasted more like brown sugar diluted in colored water than a robust porter or Irish Stout. There was not bite or coffee bitterness or flavors of fruits or spices. Rated by CGomez12 3.94 /5 rDev +1.5% look: 4.5 | smell: 3.5 | taste: 4 | feel: 3.75 | overall: 4.25 Very smooth and approachable, coffee forward with minimal bitterness. Apr 20, 2023 Reviewed by superspak from North Carolina 4 /5 rDev +3.1% look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4 Got in a BIF from snaotheus.16 ounce can into tulip glass, no can dating. Pours clear very dark red/brown color with a 1-2 finger fairly dense and fluffy tan head with good retention, that reduces to a small cap that lingers.

1. Nice spotty soapy lacing and moderate streaming carbonation.
2. Aromas and flavors of big caramel, brown sugar, brown bread/crust, toast, nuttiness, wood, herbal, grass, pepper, pine; lighter notes of cocoa, coffee, raisin, fig, date, and yeast/roasted earthiness.
3. Moderate pine, herbal, woody, spicy, roasted bitterness on the finish.

Medium carbonation and medium-full body; creamy/bready malts, some sticky hops, and light chalky roast in the mouthfeel. Slight lingering resins and long lingering bitter/roast drying finish, no cloying/acrid/astringent flavors. Minimal warming alcohol of 7.8%. Reviewed by Parmesan from Colorado 3.88 /5 rDev 0% look: 4 | smell: 3.5 | taste: 4 | feel: 4 | overall: 4 L: Pours a brown black color with a thick tan head and rings of lacing all around the glass. S: Aroma is a little light, notes of roasted malt and chocolate and a mineral note. Reviewed by pianoguy from Washington 4.14 /5 rDev +6.7% look: 4.25 | smell: 4 | taste: 4.25 | feel: 4.25 | overall: 4 12 OZ can. Canned 1/12/22. Poured into a pint glass Black cola body with red highlights. Tan head. Good retention and lacing Malt forward with plum and cherry notes Taste follows with a slightly boozy medicinal cherry finish Round yet slightly prickly feel on the finish reveals an interesting carbonation level. Reviewed by Zork77 from California 3.17 /5 rDev -18.3% look: 3.25 | smell: 3 | taste: 3.5 | feel: 2.5 | overall: 3 One thing for sure, as the label says, it defies labels. Sometimes that’s a good thing because you get an awesomely unique beer. But in this case, I’m not really sure what I got. Reviewed by drdiesel9483 from Ohio 4.04 /5 rDev +4.1% look: 4.25 | smell: 4 | taste: 4 | feel: 4.25 | overall: 4 Look – really really dark brown almost black with a nice tan head and sticky lacing Smell – toasted bread slight sweet molasses Taste – sweeter tan the smell. Reviewed by TheBricenator from Oregon 4.03 /5 rDev +3.9% look: 4 | smell: 4 | taste: 4 | feel: 4.25 | overall: 4 Look: Pitch black on the pour and a deep rub red when held to light with a generous off-white head that slowly settles to a nitro-looking pillow and leaves nice lacing on the glass Aroma: Warm brown bread, toffee, melanoidin, dried dark fruit, and light wafts of blackstrap molasses Taste: Toffee and dried dark fruit get the party started before a huge wave of sweet and bready malt crashes in to join.

Some earthiness comes through in the middle and shines alongside molasses and some melanoidin before bread and dark fruit close it out Mouthfeel: Full, silky smooth – almost creamy, medium-high carbonation, and very smooth and soft on the finish with zero hints of the high alcohol content Overall: This is delicious stuff.

I can’t believe I’ve never pulled the trigger on this as I’ve seen it several times over the last couple years but I’m glad I now finally have and will definitely be getting it into the rotation. Super smooth and malty throughout with a little earthiness to keep it from being too heavy or sweet and hides the 7.8% ABV extremely well. Reviewed by BNSlums from Washington 3.71 /5 rDev -4.4% look: 3.5 | smell: 3.75 | taste: 3.75 | feel: 3.5 | overall: 3.75 L: Semi-translucent chestnut brown with a fervent cream colored head about an inch high subduing over several minutes. S: Toasted chocolate malt, fairly grainy and a bit of milky creaminess.

• Chocolate hits the nose first but it not dominating the other flavors.
• T: Surprising balance between an initial boozy chocolate, transitioning to a toffee finish.
• Booziness present throughout but not overpowering.
• Not complex but very solid.
• F: It has some bite to it, coating the mouth in sweet booze.
• Most action on the front of the palate, leveling out as it progresses.

With out risk or surprise. All in all, Id compare this brew most closely in taste to a root beer lollipop. This is a sweet, malty chocolatey beer that is balanced- taking few risks and making few mistakes. The higher abv is definitely noticeable but masked beneath the warm and dark flavors. Rated by eatsluggs from Florida 4.15 /5 rDev +7% look: 4.5 | smell: 4.5 | taste: 4 | feel: 4 | overall: 4 I always wanted to try it, and was good. But. Jul 24, 2020 Reviewed by PORK from Pennsylvania 4.55 /5 rDev +17.3% look: 4.75 | smell: 4.75 | taste: 4.5 | feel: 4.25 | overall: 4.5 12 oz. can poured dark as night with a thick head, but it dissipated quickly.smelled roasty with a hint of banana.goes down smooth with chocolate and banana notes and a slight sweetness. Dark smooth ale is definitely the right description for this beer. Jul 11, 2020 Reviewed by DIM from Pennsylvania 4.24 /5 rDev +9.3% look: 3.75 | smell: 4 | taste: 4.5 | feel: 4 | overall: 4.25 Part sweet stout, part English Porter, part.other things? Sweet overall with chocolate-y sweet stout notes plus some tangy chocolate-y porter notes. This comes across as strangely fresh and vibrant. Odd duck but likeable. May 30, 2020 Reviewed by Thirstytraveler from Oregon 4.13 /5 rDev +6.4% look: 3.75 | smell: 3.75 | taste: 4.5 | feel: 4 | overall: 4 I am not usually a fan of dark beers but this one I like.a lot. Available at my local Fred Meyers. Very dark color, minimal head. Malty, very smooth, not bitter. Chocolate, nutty finish. May 20, 2020 Rated by Reddwarf007 4.83 /5 rDev +24.5% look: 4.75 | smell: 4.75 | taste: 5 | feel: 4.5 | overall: 4.75 My go to beer. Nice flavor. What a great beer. It is like a stout but not a stout completely. Goes great with any foods Apr 22, 2020 Rated by Granny49 5 /5 rDev +28.9% look: 5 | smell: 5 | taste: 5 | feel: 5 | overall: 5 WOW – just bought my first 6-pack of this GOOD as in GREAT beer from our local Grocery Outlet to try. I am HOOKED. One of my NEW FAVORITES!!! Jan 27, 2020 Reviewed by Cylinsier from Pennsylvania 3.71 /5 rDev -4.4% look: 4 | smell: 4.25 | taste: 3.5 | feel: 3.5 | overall: 3.5 16 oz can Pours dark brown, minimal light penetration. Bit of lacing for a head which dissipates to nothing. Aroma of caramel, toffee, cashew, hazelnut, and toast.

1. Flavor is of toffee, toast, hazelnut, and a hint of peanut over some cereal malt.
2. Relatively thin body with tingly carbonation on the tongue.
3. Aroma is really interesting but otherwise fairly average.
4. Flavor is like a standard brown ale.
5. Body is surprisingly light.
6. Drinks very easy.
7. It’s okay, nothing off-putting about it.

Jan 24, 2020 Reviewed by Jelitikasez from Missouri 4.59 /5 rDev +18.3% look: 4.75 | smell: 4.5 | taste: 4.75 | feel: 4.25 | overall: 4.5 The best dark chocolate becomes a beer! Color, aroma, dark chocolate. Mouthfeel a little bubbly, but still smooth. Consumed in place of origin, Ellensburg, WA at Cornerstone Pizza! Loved it! Aug 31, 2019 Reviewed by Logiebear from Illinois 4.39 /5 rDev +13.1% look: 4.25 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4.25 Pours a medium to dark brown color, black in the glass, with a thick creamy head. It is a transparent beer, no cloudiness whatsoever, but dark enough to where light will not pass through the glass.

1. The 7.8% ABV comes through with the nose as well as plenty of bready character.
2. Mouthfeel is not as smooth as the creamy head would suggest, but not unpleasant by any means.
3. I get some cherry flavors too.
4. The more I sit with it, it is reminiscent of New Holland Dragons Milk, just not nearly as boozy and with more carbonation since it isn’t barrel aged.

That’s some high praise in my book. Aug 29, 2019 Quilter’s Irish Death from Iron Horse Brewery Beer rating: 87 out of 100 with 456 ratings

How bad is 40% alcohol?

What do the results mean? – Blood alcohol level results may be given in different ways, including percentage of blood alcohol content (BAC). Typical results are below.

• Sober: 0.0 percent BAC
• Legally intoxicated:,08 percent BAC
• Very impaired:,08–0.40 percent BAC. At this blood alcohol level, you may have difficulty walking and speaking. Other symptoms may include confusion, nausea, and drowsiness.
• At risk for serious complications: Above,40 percent BAC. At this blood alcohol level, you may be at risk for coma or death.

The timing of this test can affect the accuracy of the results. A blood alcohol test is only accurate within 6–12 hours after your last drink. If you have questions or concerns about your results, you may want to talk to a health care provider and/or a lawyer. Learn more about laboratory tests, reference ranges, and understanding results,

What is the most drunk beer in Ireland?

Guinness is the best selling alcoholic drink in Ireland, making up over 25% of beer sales across the country. This rich and creamy Irish dry stout has flavours of malt and hints of chocolate, making it so easy to drink.

What is the most drank drink in Ireland?

100% beer is the most popular drink in Ireland. International brands like Guinness, Heineken, and Coors are the most popular. Ireland has a growing craft beer scene with breweries all over the country. The next most popular drink in Ireland is Irish whiskey.

What is the most famous Irish beer?

Guinness – Guinness, the world’s best selling Irish beer, has origins that trace back to 1759. Made from roasted barley, hops, yeast and water, Guinness stout appears black in color, but the company states the official color is a dark ruby. There are several variations of Guinness stout that are available in different parts of the world.

1. The most popular of these is Guinness Draught, which was developed in 1959, and gets its trademark creamy mouthfeel and surging frothy head thanks to nitrogenated beer gas.
2. It is available on draft and in cans and bottles, which contain widgets of nitrogen gas.
3. Guinness Extra Stout is another widely available variety.

It features a similar taste profile, but with a little more dryness and bite on the back end. It features an ABV of 5.6% in the United States but can be as low as 4.2% in other countries. Guinness Foreign Extra Stout is a heavier and richer stout that has some chocolate and fruity notes.

What is the oldest beer in Ireland?

Given that the spirited beverage world is one of the oldest of human creations itself, the claim to the very “oldest” or the very “first” for anyone beverage is a difficult title to claim and an often contested win. What we do know, however, is that many of the oldest in the world have evolved into some of the largest and most recognizable labels around. Victoria (Compañía Cervecera de Toluca y México, México) and F. & M. Schaefer Brewing Company Victoria (Compañía Cervecera de Toluca y México, México) Mexico’s oldest brewery is best known for its Vienna-style lager, produced since its founding in 1865 by Cerveceria Toluca.

1. To this day it continues to be one of Mexico’s most popular beers, and as of the early 2000s, it had started to gain ground in the international market, exporting to the majority of the United States.F. & M.
2. Schaefer Brewing Company (New York, New York) Now under Pabst ownership—with Pabst itself founded just two years later—Schaefer is the oldest of American lagers dating back to 1842.

Hailing from Manhattan, New York, Schaefer Brewing was the creation of two brothers, Frederick and Maximilian, from Prussia, Germany, who brought the recipe with them through their move and eventual brewery purchase. The brewery would later see over five million barrels of this recipe produced, and its legacy carried on until present day. Yuengling Brewery and Molson Brewing Yuengling (Pottsville, Pennsylvania) As the oldest brewery in America, Yuengling is the product of David Yuengling, dating back to 1829. After surviving the Prohibition era by temporarily selling ice cream in lieu of its brewed beverages, it is now also known as one of the country’s largest breweries by volume.

And, unlike many other breweries of its size and maturity, it continues to operate out of its original Yuengling brewery location in Pottsville, Pennsylvania. Molson Brewing (Montreal, Canada) While F. & M. Schaefer and Yuengling are two of America’s oldest with some of the most prominent legacies, the oldest brewery in North America as a whole is attributed not to an American, but to John Molson, who started brewing in Montreal, Quebec, Canada, in 1786.

Later, we saw a tribute to his foundational brewing roots—and a label very well-recognized—when the first Molson Canadian was created in 1959. Smithwick’s Brewery and Grolsch Brewery Smithwick’s Brewery (Kilkenny, Ireland) The most notable Irish red ale is the namesake of founder John Smithwick, who established the brewery in Kilkenny in 1710, making it Ireland’s oldest. Through some considerable financial hardships over the ages and surviving some of the most difficult periods of war—in which the brewery took on the sales of other goods, such as butter and mineral water, to stay afloat—the brewery had largely stayed under Smithwick family ownership. Three Tuns Brewery and Stiegl Brewery Three Tuns Brewery (Shropshire, England) Opened in 1642, the Three Tuns Brewery in Bishop’s Castle, Shropshire, England, attracts masses of visitors, known as “Three Tuns Pilgrims,” each year as the oldest licensed brewery in Britain.

It is moreover Grade Two–listed, and one of four brewers in the United Kingdom to use a tower brewing method (which is the use of external, vertical towers to brew). And, like Bolton, it prioritizes its older roots more than its global expansion: Three Tuns may have seven miles of pipe to support its production, but it will never brew outside of its Victorian and 17th-century buildings.

Stiegl Brewery (Salzburg, Austria) Founded in 1492, Stiegl is located on an Austrian estate with a beautiful tasting cellar, offering a variety of special-batch brews. As Austria’s most popular beer with over one million liters produced, Stiegl’s real claim to fame is Mozart’s affinity for the dark brew, documented in August in 1780. Bolten Brewery and Weihenstephan Brewery Bolten Brewery (Korschenbroich, Germany) Founded by Heinrich der Bauer from Lordship of Myllendonk, one can pretty quickly identify that this must be one of the oldest on the list and, of course, in the world.

While it doesn’t match our king of the list’s 1040 birthday, it is the oldest altbier (or top-fermented beer) brewery in the world, dating back to 1266. And, unlike many others on this list, it had never focused on massive-scale growth or distribution; rather, through the ages—many of which stayed in the familial line of Heinrich—it concentrated on producing the freshest local beer possible and continues to this day.

Weihenstephan Brewery (Weihenstephan, Germany) What started as a Benedictine monastery is now regarded as the oldest existing brewery in the world, dating back to 1040. This one can and will still be found at restaurants, pubs, and bars across the globe, as it has cemented its place as a staple German wheat beer, truly for the ages. Weltenburg Abbey Brewery Weltenburg Abbey Brewery (Kelheim, Germany) To honor the legacy of the Germany breweries is the second oldest on the list, Weltenburg Abbey Brewery, which was borne of monastic roots in 1050—and is just missing the ultimate title of oldest brewery by a short ten years.

Why does Irish Guinness taste better?

Is Guinness Actually Better in Ireland? Stefano Guidi/Getty Images Famously thick, creamy and dark, the original Guinness — Ireland’s national drink — is so inextricably linked with its homeland that it practically conjures up images of rolling green hills and sheep-dotted meadows at first sip.

1. But does the celebrated Irish dry stout actually taste better on the Emerald Isle? A lot of people seem to think so.
2. According to a of 103 non-professional testers conducted by the (yes, that’s a thing), the majority of people preferred the “authentic” ale experience.
3. There are a few reasons Guinness in Ireland can have a slight edge over beer that’s exported.

While Guinness has a brewery in Baltimore and will be opening a second U.S. location in Chicago in 2023, Guinness Draught Stout is still 100 percent made in Ireland. “Think of beer like bread,” says, a former Brewery Ambassador for the Guinness Brewery and founder of,

It’s always going to be better fresh. Any time between when a beer is made and when it’s poured will naturally decrease the freshness. Guinness Draught Stout is, in fact, fresher in Ireland simply because it’s made there.” Exportation can exacerbate the situation, according to, a Certified Cicerone and beverage expert.

“Beer that’s imported from overseas may be exposed to variables such as light, temperature fluctuations or intense vibration — all of which degrade beer ingredients and can make it taste worse,” he says. However, it’s worth noting that Guinness tends to be less vulnerable to these factors for a couple reasons; it’s carefully temperature-controlled throughout the shipping process and, as an Irish stout, it’s less fragile than some other types of beer.

“Guinness has the added benefit of being a beer style with a naturally longer freshness window, especially compared to hop-driven styles like IPAs that dominate the American craft scene,” says, a Certified Cicerone and the owner of, “Since dry Irish stout is malt driven, it has months of freshness compared to weeks.” Keeping your beer cold and having clean draught lines is critical to serving great beer — not just Guinness, says McClellan.

You can’t serve any great beer without cleaning your draught system and lines of elements like yeast, beer stone and bacteria, and ensuring the correct temperature, gas mix and pressure. “The issue is that there’s a lot of retailers out there in the United States who do not treat the beer correctly, and as such, the reputation for Guinness being ‘better in Ireland’ is propagated,” says McClellan.

“While I can point to many locations here in New York City where I live that have as good a pint as anything you’ll get in Ireland, there are — realistically — more on-premise locations in Ireland that pour a consistently better pint of Guinness than the U.S.” So while it is possible to find the same quality Guinness in the U.S., expect it to be harder to come by.

How much you enjoy your pint ultimately comes down to the — and it’s not all about the aesthetics of the Guinness foam. “It’s safe to say most people who think pints of Guinness poured in Ireland taste better boils down to improper pours,” says Mack. “Simply put, it’s not like pouring a traditional carbonated beer.

• Guinness is nitrogenated, which is a process the company invented to help solve the problem of ‘flat’ cask beer that spoils within days.
• But this technology also comes with a learning curve, even as a centuries-old brand.
• Those commercials about needing a little more time needed to pour a proper pint of Guinness aren’t just marketing.” To properly serve Guinness, pour the beer down the side of the glass while holding it at a 45-degree angle until it’s about two-thirds full.

Then let it rest for two to three minutes before topping it off for the right proportion of beer to head. Freshness, service and pouring technique aside, there’s something magical about drinking Guinness in Ireland, where you can walk into just about any pub and have the pint of your life.

There’s no doubt that ambience and context count for something. “Have you ever tried a glass of wine that you think tastes like hot garbage — only to be told moments later that you’re sipping from a $100 bottle?” says Fixell. “Suddenly the wine doesn’t taste so bad anymore, and with a sommelier guiding you, you ‘ re now noticing all sorts of wonderful nuances reminiscent of ‘gooseberry’ and ‘violets.’ Context is a hell of a thing.

And this, of course, applies to enjoying a tall, frothy pint of Guinness in a traditional Irish pub. Under these special circumstances, you’re focusing and giving the beer the respect it deserves, and it tastes that much better for it.” Here, beer experts share their favorite memories of drinking Guinness — in Ireland, of course.

I was lucky enough to discover Dingle, Ireland on a recent trip,” says Mack. “I made my way to what’s called the most westerly pub in all of Europe and drank a Guinness on their back porch overlooking the ocean and surrounding islands. This bar was nothing more than a simple one store building with basic taps, and I’m positive I’ve never had a better tasting Guinness in all my life.” “Ambience cannot be ignored with a beer like Guinness,” says McClellan.

“I’ve drank so many pints of Guinness at small country pubs in Ireland while it’s raining and I’m looking out at a field of sheep. It ‘ s romantic, and lovely, and certainly adds to the enjoyment of the moment. The actual quality of the beer itself has little to do with the field of sheep I ‘ m looking at, but it ‘ s a small factor sometimes.

What is the stereotypical Irish drink?

2. Famous Irish drinks – Guinness, Jameson and Baileys are arguably three of the most popular Irish drinks. However, there are many other Irish alcohol brands, like Murphy’s, Drumshambo, Dingle, Powers and much more that are well-known in Ireland and abroad.

How many calories are in Irish death?

And other health-ish stuff – How many calories are in Irish Death? It’s a question people ask but don’t really want to know the answer to. I’ll admit I didn’t know the answer myself until I had to return a voicemail from a fan who posed the question. You know who is wise about stuff like this? Our beer guru Rikki,

Sure enough, she had the answer, so armed with that knowledge I called up our fan (who was off fighting fires or something like that for reals) and left him a message. I think I said something like “Hi there, Nicole from Iron Horse Brewery here. I am returning your call with the information about our Irish Death calorie count.

It’s got _ calories and _ carbs. But you can totally forget everything I just said and pretend like this never happened so you still feel good about drinking our beer.” I received a voicemail back (I’m really good at phone tag btw) where our fan said “You’re right, I will forget everything you said except have a good day.

I’ll continue to drink it even though it’s not helping my diet.” You might be wondering why I left the calorie and carb count out above. It’s because I wanted to give you the chance to click away if you didn’t really want to know. Are you ready? Do you promise you won’t stop drinking our beer once you find out? Are you sure you want to know? If not just hover over that little x in the upper right hand corner of your browser window and click it to escape immediately.

OK, here you go. A 12-ounce can of Irish Death has 256 calories and 22 carbs. From a calorie perspective that’s the equivalent of 6.4 thin mint cookies or 3.2 medium sized Fuji apples. I can tell you I would choose an Irish Death over both of those options because the cookies wouldn’t last nearly as long as a beer, and who wants to eat 3 apples in one sitting? Not me.

Probably nobody. Unless it’s in pie. Now, you might be thinking wow, I’m going to have to walk on a treadmill for an hour for that one beer. Well, one idea to help is to walk to the brewery and back home. Boom, there’s some extra walking. Or maybe play some cornhole at, Or maybe you just quit worrying about it and drink the damn beer you love.

To put these numbers perspective we also looked at some other popular beers. Irish Death : 256 calories (12 oz) Guinness: 125 (12 oz) High Five Hefe : 187 calories (12 oz) Widmer Hefe: 154 calories (12 oz) Hand Cannon IPA : 204 calories (12 oz) Ninkasi Total Domination IPA: 212 calories (12 oz) Fremont Brewing Lush IPA: 220 calories (12 oz) Life Behind Bars : 177 calories (12 oz) Good beer is worth the calories.

What percentage of alcohol is death?

What do different blood alcohol levels indicate? – Alcohol is a central nervous system depressant (it reduces stimulation in your central nervous system ) and affects every organ in your body. Here’s how different percentages of blood alcohol content (BAC) can affect you physically and mentally:

BAC 0.0% : There’s no alcohol in your blood (you’re sober). BAC 0.02% : At this percentage, you may experience an altered mood, relaxation and a slight loss of judgment. BAC 0.05% : At this percentage, you may feel uninhibited and have lowered alertness and impaired judgment. BAC 0.08% : At this percentage, you may have reduced muscle coordination, find it more difficult to detect danger and have impaired judgment and reasoning. BAC 0.10% : At this percentage, you may have a reduced reaction time, slurred speech and slowed thinking. BAC 0.15% : At this percentage, you may experience an altered mood, nausea and vomiting and loss of balance and some muscle control. BAC 0.15% to 0.30% : In this percentage range, you may experience confusion, vomiting and drowsiness. BAC 0.30% to 0.40% : In this percentage range, you’ll likely have alcohol poisoning, a potentially life-threatening condition, and experience loss of consciousness. BAC Over 0.40% : This is a potentially fatal blood alcohol level. You’re at risk of coma and death from respiratory arrest (absence of breathing).

Some people can develop a tolerance to alcohol. This means that they may not feel the same physical and mental effects of alcohol drinking the same amount they used to drink. This doesn’t mean their blood alcohol content (BAC) is lower. It just means they experience the effects of alcohol differently.

What percentage of Irish are alcoholics?

From Wikipedia, the free encyclopedia Alcoholism in Ireland is a significant public health problem. In Ireland, 70.0% of Irish men and 34.1% of Irish women aged 15+ are considered to be hazardous drinkers. In the same age group, there are over one hundred and fifty thousand Irish people who are classified as ‘dependent drinkers’.

1. According to Eurostat, 24% of Ireland’s population engages in heavy episodic drinking at least once a month, compared to the European average of 19%.
2. Alcohol plays a large role in Irish culture.
3. It is both an important economic industry for Ireland and a key facilitator for social interactions.
4. Alcohol abuse is a major problem in Ireland, with Ireland having one of the highest consumption rates of pure alcohol in Europe, ranking second overall.

Binge drinking is considered the norm in Ireland, with over 58% of men partaking in the activity, and over a third of all women. Alcohol abuse creates extensive problems on the Irish medical services, and alcoholism is implicated in at least three deaths a day in Ireland.

How much alcohol does the Irish drink?

Alcohol Action Ireland. (2016) How much are we really drinking? Alcohol Action Ireland, What is our current level of per capita alcohol consumption? Our current level of alcohol consumption, based on 2014 figures, is 11 litres. If you exclude the 20% of the population aged 15+ who do not drink alcohol, our per capita alcohol consumption rises to 13.75 litres of pure alcohol for every Irish person aged 15 and over.

1. The increase in alcohol consumption in Ireland 2014 was particularly notable in the wine (+6.9%) and beer (+4.2%) categories.
2. This increase in our alcohol consumption also happened despite a 5% decrease in the population of the relatively heavy drinking 20 to 29-year-old age group between 2013 and 2014, according to CSO figures.

How is our per capita alcohol consumption worked out in Ireland? Alcohol consumption figures for Ireland are calculated on the basis of figures provided by the Office of the Revenue Commissioners and the Central Statistics Office (CSO). The total volume of alcohol consumed, measured in litres of pure alcohol, is based on Revenue clearances data and then this figure is divided by the population aged 15-years-old and above, as defined by the latest Census information available from the CSO.

1. Do the figures provide an accurate reflection of our per capita alcohol consumption? This simple calculation is the standard method used in Ireland and in many other countries to work out rates of alcohol consumption.
2. The biggest issue with this method is that it’s estimated that over a fifth of Irish people do not drink at all (21% according to a comprehensive 2013 study ), which is not reflected in the figures.

So when this is taken into account, those who are drinking are clearly drinking more, on average, than the consumption figures calculated this way indicate. Why use per capita alcohol consumption? Per capita alcohol consumption is considered a good indicator of levels of alcohol harm in a country.

International evidence reflects that the higher the average level of average consumption in the population, the higher the levels of alcohol harm will be in that country. Reducing per capita alcohol consumption can reduce alcohol harms throughout society. Is our current per capita alcohol consumption a high or low figure? At 11 litres of pure alcohol per person every year, we are still drinking at very high levels and experiencing unacceptably high levels of alcohol-related harm, a situation that is exacerbated by our unhealthy drinking patterns, particularly the prevalence of binge drinking,

The average alcohol consumption per capita in the OECD region in 2012 was 9.11, but Ireland was 2.5 litres above that at 11.61, according to the OECD health statistics 2014. While average alcohol consumption decreased by 15% in Europe in the 30 years from 1980 to 2010, it increased by 24% in Ireland during the same period.

• We have the fourth highest level of alcohol consumption in the OECD region.
• Our low-risk weekly guidelines are a maximum of 17 standard drinks for a man and 11 standard drinks for a woman.
• So is our alcohol consumption rising or falling? Our current (2014) level of alcohol consumption of 11 litres is an increase from 10.6 litres in 2013, which was a reduction of almost a litre on 2012 and followed on from a substantial excise duty increase.

Before that our consumption levels had remained relatively static since 2010. Our alcohol consumption was 11.3 litres in 2009, rising to 11.9 litres in 2010, following an excise duty cut of 20% on all alcohol products, before settling at 11.7 litres during 2011 and 2012.

• What about our alcohol consumption trends over a longer period of time? OECD figures show how alcohol consumption in Ireland almost trebled over four decades between 1960 (4.9 litres) and 2000 (14.2 litres).
• Alcohol consumption in Ireland increased by 46% over a 15-year period between 1987 (9.8 litres) and 2001 (14.3 litres) when our consumption reached a record high.

Consumption then fell by about 8% during 2002 and 2003, with a significant rise in excise duty on spirits leading to a sharp fall in spirits consumption and an overall fall in alcohol consumption. Our alcohol consumption figures then remained relatively static from 2003 to 2007, but fell significantly over a two-year period from 2007 to 2009, when there was a reduction of 16%, as the recession began to take its toll on expenditure in Ireland.

How strong is Irish alcohol?

In honor of St. Patrick’s Day, we decided to offer a bit of information about Irish drinks. While this article will focus on Irish whiskey, let me offer one piece of collateral advice. The best Irish drink to wash down your corned beef and cabbage: Guinness.

1. Pot still Irish whiskey is made by a single distillery from a mix of malted and unmalted barley distilled in a pot still.
2. Single grain whiskey includes whole grains or cereals other than malted barley and must be distilled at a single distillery.
3. Single malt Irish whiskey must be made from 100% malted barley, from one distillery in Ireland, aged for at least three years in oak barrels, and bottled at 40% alcohol per volume or higher. Note: single malt is only double distilled as opposed to the normal triple distillation for Irish whiskey.
4. Irish blend combines single grain, single malt, and single pot still whiskies.

You should know that most Irish whiskey goes through a triple distillation process (distinguished from the standard double distillation of Scotch and single distillation of bourbon). Each distillation creates a smoother drinking product. On the other hand, it also filters out additional flavor particles. The rules respecting the production of Irish whiskey require that it:

• Be distilled and matured in Ireland (Republic of Ireland and Northern Ireland both) from a mash of malted cereals with or without whole grains of other cereals and which has been
  • Saccharified (the conversion of starches to sugar) by the diastase of malt contained therein, with or without other natural enzymes;
  • fermented by yeast; distilled at less than 94.8% alcohol by volume of 94.8%, so that the distillate has an aroma and taste derived from the materials used. Only plain water and caramel color is added to it.
  • subject to the maturation of the final distillate for a minimum of three years in wooden casks, not exceeding 185 US gallon capacity.
• Retain the color, aroma, and taste derived from the production process described above; and
• Have a minimum alcohol by volume content of 40%.

Now that we have covered the basics, let’s get to the good part. Most of you simply want to know what Irish whiskey you should purchase. The good news: you have a lot of excellent choices. The bad news: Like almost everything else in today’s world, the cost of Irish whiskey has gone up over recent years and the really good stuff will cost you a pretty penny.

• The better news: You can still get a very decent Irish whiskey for less than the cost of a good watch.
• As with all alcohols, the best remains a decision of the drinker.
• What you like may not match up with my tastes and neither of us may agree with a whiskey reviewer.
• That is OK; and the bottom line remains that you should try a number of whiskeys and pick those you like the best.

All that I or any other reviewer can do is provide you with our preferences, which may prove a good starting point for your analysis. Most Americans seem to prefer the taste of blended Irish whiskey; and it remains the most popular of the Irish whiskey imports into this country.

Jameson has climbed the mountain to the top of the peak, selling over 31 million bottles annually. I think that there is good reason for its popularity and make no bones about the fact that it is my personal favorite. Note however, that, as with most brands, Jameson offers numerous whiskeys in its line.

Some better (and pricier than others). Jameson’s 12-year-old whiskey offers a decent whiskey at a not outrageous price. You can get a 750 ml bottle for around $30. It is quite drinkable, but nowhere near as good (to my tastes) as the 18-year-old Jameson’s (my personal favorite), which now costs upwards of $200.

1. A good compromise: Jameson’s Black Barrel Select Reserve, which will cost you around $40 for a 750 ml bottle.
2. The Jameson website offers you detailed descriptions of these and all the other whiskeys in the Jameson line.
3. You can check that out at https://www.jamesonwhiskey.com/en-US/ourwhiskeys/.
4. You may want to explore some of the more unusual offerings, such as the Cask Mates and the Cold Brew.

Not as good as the 18-year-old; but quite tasty and far less costly. Other Irish whiskey that I have found particularly good includes:

• Redbreast: The 12-year-old offers a good flavor at a reasonable price. I prefer the 15-year-old myself. That will cost you around $130 a bottle. A very smooth pot still whiskey with a fruity flavor.
• Tullamore DEW (also D.E.W) : A blended whiskey that has become quite popular and now is the second best-selling Irish whiskey after Jameson’s. You can learn about the entire Tullamore DEW family at https://www.tullamoredew.com/en-us/our-whiskey-range/.

I have sampled several of the whiskeys in the Tullamore DEW family. My favorite is the award winning 18-year-old single malt. The Original Irish Whiskey is also quite good.

• Middleton : Middleton Irish whiskey is among the (if not the) most costly I have found. On the other hand, the less expensive versions, which are the only ones I have tried, have proven quite excellent. To help prepare you for the sticker shock, Middleton’s full name on the bottle is “Middleton’s Very Rare” Irish Whiskey. I do not recall seeing a bottle of Middleton’s recently for much under $175. I have also seen bottles for many thousands of dollars! While I have enjoyed the Middleton’s I have tried, and it is excellent whiskey, I have to tell you that, in my opinion, it does not justify the cost.
• Bushmills : A very popular choice. Good, but lower on my list as I simply prefer the taste of the others more. The original Bushmills will cost you around $24/bottle. You can get a full description of each of the whiskeys in the Bushmills family on the company’s website at https://bushmills.com/whiskeys/, I have not sampled every whiskey in the family; but of those I have, the 16-year-old single malt is my first choice and the 10-year-old single malt my second choice.

In the interest of giving you a broader perspective, I did some research and came up with a number of other Irish whiskey labels that have received accolades and that some reviewers consider among the best. I make no representation respecting these, as I have not sampled them myself.

They include: Connemara, Green Spot, Kilbeggen Pot Still Whiskey, Teeling, Powers, Tyrconnel, and Slane. You can find write-ups on these and other labels here: https://www.liquor.com/best-irish-whiskeys-4845963 https://vinepair.com/buy-this-booze/19-best-irish-whiskeys-2021/ https://www.foodnetwork.com/fn-dish/shopping/best-irish-whiskey After you select the whiskey, you will want to enjoy it.

While some people prefer to use whiskey in mixed drinks, I have a strong preference for not muddling up the taste of the whiskey with other flavors, particularly if I am holding a glass of exceptional and pricey whiskey. I do prefer my whiskey a bit colder than room temperature, so I keep stainless steel “whiskey rocks” in the freezer.

• A few of those will quickly cool down the whiskey to my desired level of chill.
• The only thing I will ever add to a good whiskey is a little water, as a few drops can bring out some of the flavor.
• The amount of water to add is up to you; but most connoisseurs of fine whiskey say just a few drops.
• I don’t carry an eye dropper with me, so I will add about a quarter of a teaspoon of water to a jigger of whiskey.

I try to avoid using ice cubes as they will melt and water down the drink if you take the time to savor it. If you have to use ice cubes, the very large ice cubes some bars have adopted work best as they tend to melt more slowly, giving you time to finish the drink before they water it down.

• In the best of all worlds, you have tap water that does not add inappropriate flavors to the whiskey.
• I prefer to use filtered tap water or high-quality mineral water.
• I have given you my personal favorites and a few others to sample in this article.
• I encourage you to try some out and pick your favorite.

Of course, I also encourage you to drink sensibly and not to mix drinking with driving or operating heavy machinery.