The distillation (sometimes illegal) of uisce beatha, poitin and gin has existed in Ireland over
many centuries. In 1806, over 25% of the entire production of Irish whiskey was estimated to
come from illicit stills. While the process of brewing and distilling has come a long way since
the days Molly Gallivan produced her homemade poitin known as Molly's Mountain Dew in
the Kerry Mountains, laws from 1831 still apply to breweries and distilleries today.
In 1887, the annual output of whiskey manufactured in Ireland was 10,620,584 gallons.
There were many thriving distilleries in Dublin and Cork, and in Tullamore and Kilbeggan,
and elsewhere, many of which still survive and are indeed thriving today. As of June 2019,
Ireland has twenty-five distilleries in operation, with a further twenty-four either planned or
under development. As of 2018, sales of Irish whiskey stood at 10.7 million 9-litres cases,
up from 4.4 million cases in 2008, with sales projected to exceed 12 million cases (its
historical peak) by 2020.
Brewers and Distillers in Ireland: The Complete Licensing Guide discusses all the different
types of manufacturers' licences, the rights and obligations of the manufacturer and how to
obtain a manufacturer's licence from Revenue.
The sale of the manufactured product by wholesale is also discussed, as is its retail sale,
which was introduced for the first time by the Act of 2018.
Differing permitted hours for on-sales and off-sales are discussed, as are offences and
penalties.
The Intoxicating Liquor (Breweries and Distilleries) Act 2018 has allowed for the first time the
retail sale of alcohol (spirits and/or beer) on the premises where such alcohol is
manufactured.
