Poitín
Traditional Irish distilled spirit, historically illicit and culturally iconic.
Poitín (pronounced [ˈpˠʊtʲiːnʲ] in Irish, and anglicized as poteen or potcheen) is a traditional Irish spirit with an alcohol content between 40% and 90% ABV. It was once commonly called "Irish moonshine" or "mountain dew." The name comes from the Irish word *pota*, meaning 'pot,' with a diminutive suffix—a reference to the small pot stills used for distillation. Under the official Irish Poteen/Irish Poitín technical file, it can be made only from cereals, grain, whey, sugar beet, molasses, or potatoes.
**Legal status** A licence requirement for distilling spirits was introduced at the parliament in Drogheda in 1556. During the 19th century, poitín was also produced in the growing Irish diaspora, especially in New York City neighbourhoods called "Irishtown." Today, several commercially produced spirits in Ireland are labelled as poitín, poteen, or potcheen. In 2008, Irish poitín received Geographical Indication (GI) status from the EU Council and Parliament. In 2015, the Irish Government adopted a technical file for the GI, specifying allowed base materials, distillation methods, use of flavourings or infusions, and limited cask storage. Despite this, some people still consider "legal poitín" an oxymoron, viewing poteen as inherently illegal and unsellable.
**Production** Poitín was generally made in remote rural areas to avoid law enforcement. A mash was fermented and then distilled. Stills were often placed on land boundaries so ownership could be disputed. Before bottled gas, the fire was fuelled by turf. Since smoke could alert police, distillers chose windy, broken weather to disperse it. The still was heated and watched for several days to complete the runs. Traditionally, the mash was based on malted barley, like single malt or pure pot still whiskey. Because it was covertly home-distilled for centuries, no formal recipe exists. In more recent times, some distillers switched from malted barley to treacle, corn, or potatoes due to cost and availability, a change believed to have lowered poitín's quality and character in the late 20th century. Quality varied greatly depending on the distiller's skill and equipment. Reputations were built on good poitín, and many families became known for their expertise, while a bad batch could ruin a distiller overnight. Claims that the drink can cause blindness are due to possible methanol adulteration.
Quick Facts
- Abv
- variable, 40–90%
- Proof
- variable, 80°–180°
- Origin
- Ireland
- Flavour
- burning, grainy, oily, toffee
- Ingredients
- oats, barley both malted and unmalted, wheat, yeast, water (optional: whey, sugar beet, molasses, sugar, potatoes)
- Related
- potato vodka, Irish whiskey
Facts from the source article.
Lore & Background
Poitín was generally produced in remote rural areas, away from the interference of the law. A mash was created and fermented before distillation began. Stills were often set up on land boundaries so that the issue of ownership could be disputed. Before the introduction of bottled gas, the fire to heat the mash was provided by turf. Smoke was a giveaway for the police, so windy, broken weather was chosen to disperse the smoke. The still was heated and attended to for several days to allow the runs to go through. The old style of poitín distilling used a malted barley base for the mash, the same as single malt whiskey or pure pot still whiskey distilled in Ireland. Because poitín was covertly home-distilled for centuries, there is no formal recipe for it. In more recent times, some distillers deviated from using malted barley due to cost and availability, switching to treacle, corn, and potatoes, which is believed to have led to deteriorating quality in the late 20th century. The quality of poitín was highly variable, depending on the skill of the distiller and the quality of their equipment. Reputations were built on the quality of a distiller's poitín, and many families became known for their distilling expertise, whereas a bad batch could put a distiller out of business overnight. It has been claimed that the drink can cause blindness, which can be due to methanol adulteration.
Reader's Guide
Poitín's significance lies in its dual identity as both a traditional craft and a symbol of Irish resistance to external control. For centuries, it was produced illicitly in rural areas, with distillers using remote locations and clever tactics to evade authorities. The drink appears as a trope in 19th-century Irish poetry and prose, with critics noting how its illegality became a crucial theme in the works of Maria Edgeworth and William Carleton. It also features in contemporary plays by Martin McDonagh, in the Saga of Darren Shan, and in Frank McCourt's memoir 'Tis. Traditional folk songs such as 'The Hills of Connemara' and 'The Rare Old Mountain Dew' celebrate poitín, while the 1959 film 'Darby O'Gill and the Little People' and the 1978 film 'Poitín' (the first feature film entirely in Irish) further embed it in popular culture. In 2008, Irish poitín was accorded Geographical Indicative Status by the EU Council and Parliament, and in 2015 the Irish Government adopted a technical file outlining production methods for legal poitín. However, the notion of 'legal poitín' has been viewed as an oxymoron by some, as poteen remains illegal and cannot be sold. The annual Poitín Now event in Dublin celebrates the spirit, reflecting its enduring cultural resonance.
Did You Know?
- Poitín was traditionally distilled in a small pot still, and the term is a diminutive of the Irish word 'pota' meaning 'pot'.
- At the parliament at Drogheda in 1556, a requirement for a licence to distill spirits was introduced.
- Poitín was produced in the growing Irish diaspora in the 19th century, particularly in New York City neighborhoods dubbed 'Irishtown'.
- The 1978 film 'Poitín' was the first feature film entirely in the Irish language.
More in Irish cuisine 1-24
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced