Away from a formal tasting, a well-stocked pub or a home liquor cabinet kept by a nutcase, um, I mean "connoisseur" like me (actually, nutcase is more accurate. And way less pretentious), most people have to take what they can get when it comes to getting whiskey when out. But finding a decent, and probably better-than-decent, Irish whiskey in most bars is easy with a little knowledge and scouting.

So here's a brief field guide to Irish Whiskey in the wild when you're out with family or friends, co-workers or colleagues and want to try something new or different. These  recommendations are for drinking whiskey straight and neat, and sipping vs. pounding down shots.  You can do mixed drinks or shots, of course, but then you don't need any recommendations from me, other than, don't use the good stuff.

The Standards
For better (usually) or worse, Jameson defines Irish Whiskey for many drinkers. But it seems that most people's experience with it involves the consumption of most of a bottle, shots, closing a bar, vague recollections of relieving oneself al fresco, eventually making it home in one piece and a fuzzy feeling the next day that you probably didn't do anything really bad the night before.

But that's the interesting thing about Jameson or Bushmills, the other "standard." You can drink it that freely if that's what moves you. Either is quite drinkable and smooth enough. They don't demand a lot of your tongue or throat. They're just pleasantly warm. Not the smoothest perhaps, and definitely not as interesting in nose, color, taste or finish as other whiskeys. But they're very approachable, sort of like a friend you can introduce to nearly anybody and know that they'll get along just fine. They might not be lifelong pals, but they will enjoy each other's company.



As such, either Jameson or Bushmills is a fine introduction to Irish whiskey for the unfamiliar, and they're tried and true choices for the more experienced whiskey drinker.  Newbies usually are pleasantly surprised and, if all is going well, are likely to buy the next round in the spirit of "Hey, that was pretty good!  Let's do it again." And nearly all bars have one or both. Hard to go wrong with either.

Pubs, Pubs and Swankier Places
The whiskey selection grows at most Irish pubs and high-end bars, though there are some distinctions within these places.

In the U.S., Irish pubs tend to come in two flavors, authentic and almost-but-not-really. The authentic pubs are usually owned and run by transplanted Irish natives as a comfortable place to get some grog, grub and music.  Trad Sessions are regular and reliable and the place isn't trying to be anything other than what it is -- a pub.  Here in the Boston area we have more than a few good pubs, including the Burren and the Skellig which are well known for Session and for hosting both the biggest and the up-and-coming names in trad when they come to the States.

Many such pubs serve most of the Irish whiskeys that are available in the U.S., including some of the best such as Red Breast, the pricier Bushmills 16-year-old and even the truly excellent Midleton. But those just branching out from The Standards might want to first expand their palates with something less expensive such as the always-easy-to-drink Tullamore Dew, the more interesting Clontarf or Black Bush, or the classic Powers.





The other type of Irish pub looks like an Irish pub, or at least is dressed that way. It probably has a bar and fixtures that saw duty in a pub at one point. Or maybe it has one of those commercial, turnkey Irish-pub packages you can buy (in one of five popular styles). Just add stout, shamrocks and an Irish name and you're in biz. Commercial and institutional Irishness sells well.

I might sound like I'm slagging these places, but I really don't mean to. The fact is, I go to many of them because they're close, convenient,  the food's pretty passable and the Guinness is cold. But in the end, these places are bars and, more to the point, businesses. Things like Session just don't pull in enough of the younger drinking crowd.  And if you're over 40 the decibel level and the crowd, let alone your bedtime, will drive you out by 10 p.m. But no matter your age, you often can often find a bottle of Black Bush or Tullamore Dew behind the bar, with the odd bottle of Michael Collins (I prefer the blend over the single malt) or Clontarf about.  And if you do, yes, by all means, order some.  In fact, I insist. And get me one too.



High-end bars are usually located in the better hotels in the bigger cities.  You're either there on an expense account, for a weekend getaway or a night on the town. You're likely to find a whiskey menu listing Red Breast, Black Bush, or Jameson 12-year-old, or even a top-end Bushmills 16- or 21-year-old, or Midleton. The price may give you pause, but if the venue and company are right then absolutely, enjoy. And enjoy introducing your companion(s) to a fine whiskey.



These are far from all that might be available, but they are a good start. Like I said up front, do a little scouting. Most bartenders won't know what they have or will not have tried them if they do.  But a quick review of the bar shelves will reveal what opportunities exist to drink a glass or two of good whiskey, or maybe even to try something new. It's great craic.