Triple distillation is a method of producing whisky in which the spirit is distilled three times instead of the more common two. This technique produces a lighter, smoother spirit by increasing purity and reducing heavier flavour compounds. While most Scotch whisky is distilled twice, a few Scottish distilleries use triple distillation as part of their house style, and it is a defining feature of many Irish whiskeys.
The Definition of Triple Distillation
Distillation is the process of heating a liquid to separate alcohol from water and other components, then condensing the vapour back into liquid form. In double distillation, common in Scotland, the wash (fermented liquid) is first distilled in a wash still to produce low wines, then distilled again in a spirit still to create new make spirit.
In triple distillation, the spirit undergoes an additional run through a third still. This can be a dedicated intermediate still or a re-run in the spirit still with altered cut points. The result is a higher-strength distillate, often above 70% ABV before cask filling.
Why Some Producers Use Triple Distillation
The main reason for triple distillation is to create a lighter, more refined spirit. Each distillation removes more heavier congeners, compounds that add body and flavour but can also make the spirit heavier or oilier. The extra step increases alcohol concentration and can emphasise fruit, floral, and delicate cereal notes.
Triple distillation is also part of tradition in some regions. In Ireland, it is common practice for single pot still and many single malt whiskeys. In Scotland, it is less common, but a few distilleries, such as Auchentoshan in the Lowlands, have made it their signature.
A Brief History
Triple distillation has long been associated with Irish whiskey production, where it was developed to produce a smoother, cleaner spirit for export markets. In Scotland, it was historically used by some Lowland distilleries, but most shifted to double distillation for efficiency and to retain more robust flavours.
Today, triple distillation in Scotland is rare and often used to differentiate a distillery’s style in a crowded market.
The Process in Detail
First Distillation – The wash still heats the fermented wash to separate alcohol from solids and water, producing low wines at around 20 to 25% ABV.
Second Distillation – The low wines are distilled again, producing feints (lighter alcohols) and foreshots (early, volatile compounds). This run increases strength to around 60 to 65% ABV.
Third Distillation – The spirit is distilled a final time to remove more heavier compounds and increase purity, often reaching 70% ABV or higher before cask filling.
Flavour Profile
Triple-distilled whiskies tend to be light-bodied, smooth, and clean, often showing fresh fruit, floral, honey, and gentle cereal notes. The style is less likely to have heavy smoke, intense spice, or oily texture unless influenced by cask maturation.
Notable Examples
Auchentoshan (Scotland) – Known for its delicate, citrus-led Lowland malts, all triple distilled.
Hazelburn (Campbeltown) – Springbank’s unpeated, triple-distilled expression.
Cooley and Midleton (Ireland) – Producers of triple-distilled Irish whiskeys like Green Spot and Redbreast.
Global Comparisons
While most world whiskies follow double distillation, a few Japanese and Australian distilleries have experimented with triple distillation to achieve a lighter profile.
Frequently Asked Questions
Is triple-distilled whisky always better?
Not necessarily. It is lighter and smoother, but some drinkers prefer the weight and complexity of double-distilled spirit.
Does triple distillation remove flavour?
It can reduce heavier flavours while emphasising lighter, more delicate notes.
Is triple distillation more expensive?
Yes, it is less efficient and more time-consuming, requiring more energy and equipment use.
Conclusion
Triple distillation is a distinctive method that creates a lighter, smoother style of whisky by increasing purity and reducing heavier compounds. Whether in the gentle citrus of Auchentoshan or the orchard fruit of Irish single pot still whiskey, it offers a different perspective on whisky character and shows how distillation technique can shape the final dram.