Proud Irish

We are Proudly Irish.


An all Irish tradition
It's not just the rich landscapes, it's not just the rich Irish culture.

For centuries the Irish have brought their proud culture to the rest of the world and there are hundreds of millions of people around the world who came originally from a small, green and beautiful island in the Atlantic ocean, who are proud to call themselves Irish.
Wherever they go they bring the fine original tradition of Quality Irish Whiskey in their Proud Irish hearts.

The story of our Irish whiskey

Proud Irish Whiskey Company ltd was founded in 2015 with the idea to produce high quality, triple distilled Irish whiskey, without compromises. Our whiskey rests for 3 to 5 years inside small American Oak barrels, carefully selected (from 195.200 l. each). The barrels, that have just finished the ageing of Bourbon whiskey in Ten-nessee, give the whiskey an outstanding organoleptic quality that makes the pro-duct unique. At the end of the process, the barrels are then replaced each time, to keep the quality constant. We are happy to contribute to the rebirth of Irish whiskey with our product.  

Proud Irish is a high quality Triple Distilled Irish Whiskey

Our unique blend is strictly produced with

85% corn
To ensure a unique taste
15% malt
not to change the taste
American oak barrells
Aged minimum 3 years

Production process

5 important steps

Malting process

The malting process starts with the maceration of our barley, that is soaked in great water tanks. After that, the water is removed and the barley is laid on the mal-ting floor and let to rest for the germination process. The starch then turns from inso-luble to soluble and the cereal undergoes the hot air drying process. At this stage, the cereal, which is now germinated and dried, runs through a traditional windmill. It’s then sifted to remove any impurity. The end result, the Grist, is a wholemeal flour, ready for the mashing process.


The flour (wheat and barley) is ready for the infusion (mashing). The product is soaked and continously stirred in hot water (65/70°); thanks to the combination of movement and temperature, the enzymes convert the starch in sugars, mainly in maltodextrin. After a filtration stage of the “exhausted” cereal, the sweet and non-alcoholic liquid obtained is our precious wort.


This is one of the most important stages in the preparation of our products. We add the correct portion of water and yeasts to the wort, before we let it rest in big fermantation containers. The wort has to cool down to 20°C, through heat conver-ters, otherwise the yeasts wouldn’t be able to work or indeed they would die. The fermentation process lasts from 48 to 112 hours. After this stage, the alcohol volume is between 6 and 9%. The product obtained, wash, could be made into beer. The difference between whisky and beer is that in the latter this liquid is distilled instead of being fermented.


One of the distinctive feature of Irish Whiskey is the triple distillation, that distinguishes it from the double distillation of Scotch whisky. The fermented liquid is poured at first in an pot still and then heated. The process of the pot stilli s very simple: the liquid evaporates, gets in contact with the cold copper and condensates, falling in a new container. The shape of the pot still is jealously kept secret by all distilleries, like ours. The distillation phases work on a game of specific temperatures, that eliminates some of the components of the “wash”. The first distillation is done below 100°C. The aim is indeed to eliminate the water in the first container. The first result is an unrefined mash, with an alcohol volume between 22 and 24% and with many non edible alcohols. During the second distillation, the alcoholic liquid is reheated and the waste, called foreshots or “head”, is eliminated. The final step occurs at 95°; this is the temperature, the remaining higher alcohols evaporate at. At this temperature, aldeydes and esters evaporate, which all be-long to the wasted substances, as they are considered heads or feints. Thanks to the third distillation, we obtain a clear and pure spirit, 70% alc. vol. and 2/3 of the initial raw material have been wasted.


Before we start a distillation procedure, we proceed with a small dilution: the result of a triple distillation, a spirit at 70% alc vol, is now diluted to 64.5%, using the same water source of the previous steps. The product is aged slowly in American oak barrels, because, compared to other wood, it can keep some of the components of the previous liquid stored, in this case Bourbon. These properties are then somehow transferred to the new-born whiskey. That is why the old barrels used for the Bourbon, give the new distillate a golden colour, sweet tasting notes, typical of the corn. In the ageing process, for a minimum period of three years, two factors make the difference: the size of the barrels and the climate condition of the environment where our barrels are stored.

Our Whiskey

Proud Irish Whiskey Original

The first Proud Irish Whiskey creation is a smooth triple distilled blended whiskey. Our blend is one of a kind and is made from a combination of 85% grain whiskey and 15% malt whiskey. It is matured for more than three years in once used American oak barrels, a detail that gives a fabulous nuance to its taste.


Amber with shades of gold.


Sweet and soft. It envelops with an aroma reminiscent of chestnut honey and wildflowers.


To the palate it’s equally soft with hints of caramel, reminiscent of a toffee candy, which gradually fade away to more fruity notes with hints of pear and cherry.

Bottle 70 cl

Our Whiskey

Proud Irish Single Malt Whiskey

The second born in Proud Irish Whiskey house is a classic Single Malt, always triple distilled. It comes from a careful selection process, aimed at finding the best productions that come to life in Ireland. In this case, we focused on a batch made starting from the distillation of pure barley malt, left to nature for a period ranging between 3 and 5 years, inside American oak barrels, that have just finished an ageing step for Bourbon whiskey. This long and necessary procedure gives life to a bottle of excellent quality.


Dark amber with shades of gold.


Intense and immediate, of honey, malt and other sweet spices.


Soft and full-bodied, with aromas of honey, licorice, which evolve into more decisive flavors such as cloves and tobacco.

Bottle 70 cl



Shamrose family

Shamrose Irish Whiskey

Shamrose is a journey into an authentic and simpler Ireland, a country which consists of small villages, large green valleys and ocean coastlines. At first, the product tells us a story of a simple culture with unique and distinctive features, beginning with the clover on the label, from which it takes its name. If you open the bottle, the same vibes emerge: Shamrose is an Irish whiskey with different organoleptic levels, combining delicate flavours with a robust and slightly malted taste. Like the other Proud Irish products, this whiskey also ages for more than three years in once used American oak barrels that have just finished an ageing step for Bourbon whiskey.


Pale straw yellow


Clean and sharp, with a sweet and fruity note, followed by wooden hints and finally moving to honey and caramel.


Smooth, with a very structured and persistent body. In the end, the ageing of the product reveals its strong creamy notes, that go from chocolate to vanilla.

Flask 20 cl - 35 cl
Bottle 70 cl

News and events

Proud Irish news

Irish Whiskey Museum - Dublin, Ireland

Proud Irish Whiskey Company Ltd are happy to announce that during the months of march and april you …

Whiskey Live Dublin

Proud Irish Whiskey Company Ltd will be present at Whiskey Live Dublin 2019 The exhibition which wil…

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