Irish Whiskey Evaluation of Biomarkers on Maturation

Irish whiskey is a crucial export for Ireland, with a notable increase in the number of distilleries over the past eight years. However, the rising demand for alcoholic beverages has led to more adulterated products in international markets. These products pose health risks and can damage the reputation of Irish whiskey and its brands.

To address this, there is a need for comprehensive chemical tools and processes to ensure product quality and protect the authenticity of Irish whiskey. Establishing a regulatory framework based on proven analytical methods is essential to affirm the authenticity of Irish whiskey. This framework will enhance traceability from raw materials to the final product.

In whiskey production, the new make spirit—post-distillation but prior to cask maturation—undergoes significant changes during maturation. These changes are due to the extraction of compounds from the wood and interactions among existing compounds. The Whiskey Terroir project (2019-2020) led by Teagasc revealed that volatile compounds and sensory attributes of new make spirits are linked to the origin of raw materials. It remains unclear if this continues in mature whiskey and whether the flavor profile is affected throughout maturation.

This study applies an experimental design in wooden casks to detect changes during maturation and determine if the fingerprint of the new make spirit remains detectable. By evaluating volatile and phenolic profiles, we aim to map the chemical pathways of whiskey's flavor components. We will also contribute to the sensory perception and chemometric approaches to compare flavor profiles throughout maturation.

Ultimately, this study aims to create a roadmap for the authentication and standardization of Irish whiskey processes. The goal is to scientifically protect its identity against adulteration. We envision developing standard documentation to lay the groundwork for brand protection and product certification.