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Each year on St. Patrick’s Day we like to try a brand we haven’t had before. This year, it’s a newcomer to the scene: Two Stacks, an eco-friendly distillery of creative distillers turning out some must-try bottles.
We loved it, and our happy feelings for the brand follow the history of Irish whiskey. Why?
We thought that an overview of how Irish whiskey fell from being the world’s biggest spirit category to almost disappearing from the face of Ireland after World War II, and its rebirth decades later, is a good story.
But you can jump to to the tasting notes if you wish, to discovering not only the complex flavor profile of their flagship expression (photo #1) but their innovative Two Stacks Dram in a Can—the world’s first Irish whiskey in a 100ml can (photo #2).
And there’s more than a dram in that can: Each Dram in a Can contains 3.4 ounces of whiskey—more than double a standard shot, which is 1.5 ounces.
(A dram refers to a small serving of whiskey, but its exact measurement varies. It’s usually close to an ounce. The whiskey dram is not related to the dram of the Apothecaries’ System, an old system of measurement that was used by pharmacists and doctors to measure medicinal ingredients, before the metric system became standard.)
> A recipe for Two Stacks’ Cold Brew Cocktail is below, made with their Double Irish Cream Cream Liqueur (photo #11).
> The overall history of whiskey.
> The different styles of whiskey (straight, blended, single malt) and whiskey types around the world.
> The different types of whiskey, from A (American whiskey) to V (vatted malt Scotch): a photo glossary.
THE HISTORY OF IRISH WHISKEY
The history of Irish whiskey is a dramatic tale of meteoric rise followed by a steep decline and eventual rebirth.
Distillation was discovered in the late eighth century by a scholar in what is now Iran. The distillate was originally used as medicine and remained a secret process, ultimately shared with the monks in Spain for medicinal purposes.
Around 1300, a French professor of medicine translated a number of medical texts from Arabic, including instructions for distillation.
> Here’s a brief history of whiskey, including why the Irish spell it with an “e” and the Scots don’t, preferring “whisky.”
The Rise Of The Irish Whiskey Industry
Whiskey production in Ireland dates back to at least the 12th century, with monks first producing the distillates.
Irish whiskey was considered more refined than Scotch. By the 1700s, commercial distilleries were established across Ireland.
These were small family businesses who sold their stock to bonders, independent merchants who buy from distilleries, age it, blend it, and bottle it under their own label.
The late 18th century saw the emergence of major distilleries like Bushmills, Jameson, and Powers.
By the 19th century, Irish whiskey was the most popular spirit in the world. It was the golden age of the spirit, with more than 88 licensed distilleries by the 1830s. Dublin became a major whiskey production center.
The Decline
Beginning in the late 19th century, multiple factors contributed to the industry’s collapse:
Irish Independence and Trade War: After Ireland gained independence in 1922, the U.K. imposed heavy tariffs on Irish exports, cutting off the British Empire market.
Prohibition in the U.S. (1920-1933) closed off another major market.
Blended Scotch was created, using the column still with blending techniques to create a consistent, more affordable product. Many Irish distillers refused to adopt the column still, clinging to traditional pot still.
War distruption: The Irish Civil War (1922-1923) impeded production, as did both World Wars, which obstructed global trade and grain supplies.
By the 1960s, only a handful of distilleries remained.
In 1966, the remaining major Irish distilleries merged to form Irish Distillers Ltd.
By the 1970s, only two distilleries remained in operation in Ireland: New Midleton (owned by the Irish Distillers Group) and Bushmills.
Revival Of The Industry
The 1980s marked the beginning of a slow revival. Annual sales grew from under 1 million cases in the 1980s to more than 14 million cases in 2022.
John Teeling established Cooley Distillery in 1987, the first new Irish whiskey distillery in over a century.
Pernod Ricard acquired Irish Distillers in 1988, providing investment and global distribution.
The 2000s saw growing global interest in premium and craft spirits. Small, independent distilleries began to emerge across Ireland.
In the early 2010s, Irish whiskey became the fastest-growing spirits category globally [source: Claude.ai-2025-03-17].
As of 2023, there were more 40 operational distilleries in Ireland, with many more planned.
One of the new craft distilleries was Two Stacks, founded in 2020 by two veterans of the global spirits world. Opening one of Ireland’s only independent bonding (warehousing) and blending facilities in 2022, their goal is to combine these worlds together.
In addition to operational and business efficiencies, uniting both phases under one roof achieves:
Consistency: Better control over the entire process leads to more consistent products.
Flexibility: the ability to quickly select and blend specific barrels as needed.
Experimentation: the ability to create small test batches since the barrels are on-site.
Finishing: a simplified process for transferring whiskey from vats to finishing casks.
And the name “Two Stacks?”
It pays homage to a traditional method of whiskey production, when pot stills and column stills were frequently “stacked” together to craft various styles of whiskey.
TASTING TWO STACKS IRISH WHISKEY
Two Stacks has several expressions. We tasted a bottle of The First Cut Signature Blend, the flagship whiskey in the portfolio. The distiller describes it as “a rather intriguing recipe” and comments:
It’s made with a combination of grain whiskey aged in virgin oak and bourbon oak (i.e., used bourbon barrels), as well as pot still whiskey aged in oloroso sherry casks, bourbon cask matured double-distilled malt, and a smidge of peated malt aged in bourbon casks.
It’s an inventive expression, complex and delicious.
In the glass, there’s a rich amber hue with golden highlights with the ideal viscosity of slow legs.
The nose begins with honeyed orchard fruits*—ripe apples and pears—followed by notes of vanilla custard and shortbread from the oak. There’s a subtle undertone of malted barley and toasted cereals‡. Sensitive noses will find that, as the whiskey opens up in the glass, hints of citrus zest and white pepper emerge, alongside delicate floral notes reminiscent of heather and fresh hay. (And if your nose can find all that, bravo!)
The palate delivers the smooth, almost creamy mouthfeel that signifies fine Irish whiskey. The initial taste is sweet malt and toffee notes, followed by layers of green apple, poached pear, and a touch of cinnamon. The mid-palate reveals toasted almonds and hazelnuts, along with subtle spices from the oak.
The finish: The finish is medium to long, warm without burning harshness. The vanilla and caramel notes linger, accompanied by oak spices and a hint of dried fruit. The aftertaste leaves a pleasant combination of malt sweetness and subtle clove, with just enough dryness to invite another sip [source: Claude.ai 2025-03-17].
What’s the difference between finish and aftertaste? See below‡.
The Two Stacks Expressions
The Two Stacks lineup offers several expressions, both blends and single malts.
The First Cut Signature Blend, distilled from malt and grain, aged in bourbon, sherry, and virgin oak casks.
Dram in a Can, their innovative canned Irish whiskey, a blend of grain, malt, and pot still whiskeys.
Smoke & Mirrors, a peated single malt Irish whiskey—common in Scotch but innovative in Irish whiskey production.
Blenders Cut Cask Strength, a higher proof offering of The First Cut, with an A.B.V. of 63.5%, 127 proof. It’s bottled directly from the cask without dilution.
Single Malts, of which there are five currently on the website in addition to Smoke & Mirrors.
Limited Editions and special finishes, like aging in Port or rum casks.
RECIPE: TWO STACKS IRISH COLD BREW COCKTAIL
This variation of Irish Coffee is a treat any day of the year. Can you have it for breakfast? Only on St. Patrick’s Day and your birthday.
If you have an Irish coffee mug (a glass mug with a handle and pedestal—photo #9), use it. Otherwise, any cup or glass will do.
Ingredients Per Drink
1 ounce Two Stacks First Cut Signature Blend Irish Whiskey
4.5 ounces cold brew coffee
.5 ounce Demerara† simple syrup
Top layer: Two Stacks Double Irish Cream Liqueur (photo #8)
Ice
Preparation
1. COMBINE the ice, whiskey, coffee, and simple syrup in an Irish coffee mug and gently stir.
2. ADD the Irish cream liqueur. If you have an iSi charger, aerate the liqueur before adding to the top of the drink.
If not, just top the drink off with a splash from the bottle.
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*There are other orchard fruits, of course; but when the term is used with whiskey, it denotes apples and/or pears.
†The Demerara simple syrup flavor difference is one of depth and complexity. Conventional simple syrup made with white sugar produces a neutral, clean, sweetness without any additional flavors. It doesn’t alter the taste of the drink.
Demerara sugar, a minimally processed cane sugar with a light golden-brown color, has subtle caramel, toffee, or molasses-like notes. Thus Demerara simple syrup adds a richer, more complex sweetness. Savvy bartenders use it for cocktails that benefit from a touch of depth: coffee-based cocktails, Demerara Daiquiri Old Fashioneds, Queens Park Swizzle, and some tiki drinks, for example.
Simple syrup recipe: It’s easy to make, whether with white or Demerara sugar. Just stir water and sugar over heat. Here’s the recipe.
Check out the different types of sugar.
‡The terms aftertaste and finish are closely related in the context of wine and spirits, but slightly different in connotation and use:
Finish refers to the overall final impression a drink leaves in the mouth after swallowing—the lingering flavors, textures, and sensations (such as warmth, bitterness, sweetness, or acidity) that remain in your mouth. A finish can be short, medium, or long, and the flavors may evolve as the minutes pass.
Aftertaste is a specific aspect of the finish—the flavors that linger on the palate once the liquid is gone. Some aftertastes are pleasant (like lingering fruit, spice, or oak) and invite the imbiber to ponder them before taking another sip. Others can be undesirable (like excessive bitterness or a burning sensation, called a “hot finish”).
[12] Fermentation vats. If you look closely, you can also see copper stills in the background.
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[1] The flagship, The First Cut Signature Blend (all photos © Two Stacks Whiskey).
[2] Dram In A Can, a great party favor and a convenient “travel supply.” Most expressions are made in the Dram In A Can format. It’s also a convenient way to get a first taste of the different expressions.
[3] Who knew that the creative minds at Two Stacks would create peated Irish whiskey? We love peated Scotch, so this bottle, a single-malt called Smoke & Mirrors, is next on our list—a combination of 10% double malt and 30% triple peated malt, each matured in bourbon cask, plus 60% triple distilled malt aged in ex-bourbon. The final product is finished in imperial stout casks. Whew…and wow!
[4] Enjoy different expressions of Two Stacks. This is the Blenders Cut, bottled at cask strength, straight up.
[5] Or mix yourself a drink…
[6] …like this Old Fashioned cocktail.
[7] The whiskeys aging in oak barrels.
[8] The featured recipe is made with the whiskey plus Two Stacks Double Irish Cream Liqueur. It’s called “double” but it actually uses eight times more Irish Whiskey than the market standard. It should correctly be called Octuple Double Irish Cream—but who would know what that means?
[9] If you have Irish coffee mugs, use them for the Cold Brew recipe. It not, any glass is fine. (photo © Libbey).
[10] The finished cocktail.
[11] If you’re in the area, book a custom tour of the distillery that includes blending your own whiskey.
[12] If you’re in the area, book a custom tour of the distillery that includes blending your own whiskey.
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