Irish Whiskey Is About to Get Cheaper in America: And Here's What Makes It Different from Scotch

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Something significant happened at the end of a golf tournament in County Clare last month, and it has the whisky world talking.

On 13 September 2026, at the prizegiving ceremony of the Irish Open at Trump International Golf Links in Doonbeg, US President Donald Trump announced he would remove the 15% tariff currently applied to Irish whiskey imports into the United States. The announcement, made before handing the winner's trophy to Irish Open champion Shane Lowry, drew an immediate round of cheers from the crowd, and has since been welcomed by the Irish whiskey industry as one of the most significant trade developments the category has seen in years.

For anyone who loves whisky, this is a good moment to understand what Irish whiskey actually is, how it differs from Scotch whisky, and why the two have more in common than their rivalry might suggest.

The Tariff Story: What Changed and Why It Matters

Irish whiskey distilled in the Republic of Ireland has been subject to the standard 15% tariff that the US applies to goods imported from the European Union. This put it at a disadvantage compared to Scotch whisky, which saw its own US tariff removed on 24 July 2026, following King Charles III's state visit in April. Whiskey produced in Northern Ireland, covered by the earlier UK-wide exemption, had also been trading tariff-free.

The result was an uneven playing field at exactly the wrong moment. The US is Irish whiskey's single largest export market, and producers on both sides of the border have been feeling the pressure.

Trump's announcement at Doonbeg changes that. According to the Irish Whiskey Association, the sector welcomed the news, with Director Eoin Ó Catháin confirming the association would continue to work toward full tariff liberalisation and a return to a zero-for-zero trading arrangement for all drinks exports.

The formal removal of the tariff has not yet been implemented at the time of writing, but the political signal is clear, and the industry is moving quickly to capitalise on the momentum.

Irish Whiskey and Scotch Whisky: The Same Drink?

Not quite. Both are whiskies, distilled grain spirit aged in oak, but the legal definitions, production methods, and traditions that shape each are distinct.

The spelling is the first difference most people notice. Irish producers use "whiskey" (with an e), while Scotland uses "whisky." Japan, following the Scotch model, also drops the e. The US, like Ireland, uses "whiskey." This reflects different cultural lineages of production, not a casual preference.

Distillation is where the more meaningful differences begin. Scotch single malt must be distilled in pot stills, typically twice, and made entirely from malted barley. Irish whiskey, by contrast, is most commonly triple-distilled, a third pass through the still that produces a notably lighter, smoother spirit. Triple distillation is not a legal requirement for Irish whiskey, but it is standard practice at most Irish distilleries and is closely associated with the category's character.

Irish distillers also have a tradition of using a blend of malted and unmalted barley in pot stills, a style known as single pot still Irish whiskey. This approach, historically a response to a tax on malted grain, produces a rich, slightly spicy spirit with no direct equivalent in Scotland.

Maturation requirements are similar: Irish whiskey must be aged for a minimum of three years in wooden casks, as must Scotch. But barrel traditions differ. Scotch distillers have long relied on ex-bourbon American oak casks and ex-sherry butts, while Irish producers have historically used ex-bourbon barrels and, increasingly, a wider range of wine and spirit casks.

Geography and legal protection also distinguish the two. Scotch whisky must be produced in Scotland, and Irish whiskey must be produced on the island of Ireland, both carrying Geographical Indication (GI) status, meaning the name is legally protected in most markets.

What the Tariff Change Means for the Category

The removal of the 15% tariff will bring Irish whiskey back onto level terms with Scotch in the US market. For consumers, it could mean lower shelf prices over time as importers and retailers adjust. For producers, it removes a cost that has been weighing on margins and constraining investment in US distribution.

Irish whiskey has been one of the fastest-growing spirits categories in the world for much of the past two decades. Brands including Jameson, Bushmills, Teeling, Redbreast, and Writers' Tears have built substantial American followings. The tariff has, by most accounts, slowed rather than stopped that growth. Its removal is expected to reinvigorate it.

The broader context matters too. The move follows a period in which both Scotch and Irish whiskey have been caught up in shifting US trade policy, and both categories are now looking at a more stable footing in their most valuable export market.

A Question for the Clan

Now that Irish whiskey is heading back to level terms with Scotch in the US market, we would love to know: are you an Irish whiskey drinker, a Scotch devotee, or do you move freely between both? Let us know in the comments.