Hell-Cat Maggie Irish Whiskey is produced and bottled by Ed Phillips and Sons located in Princeton, Minnesota. Examining the label, I determine that this Irish Whiskey is produced at the Cooley Distillery in Louth, Ireland. It is apparently distilled three times from a mash of un-malted and malted barley and aged for at least three years. The company’s website does not reveal a great deal more about the whisky. All I could find was this statement which spoke to the brand name and the copper pot distillation:
Hell-Cat Maggie was a member of the notorious Dead Rabbits gang that roamed the Five Points area of Manhattan in the 1840s. A feared streetfighter, Maggie wore razor sharp brass talons on her fingers and filed her teeth into points. Hell-Cat Maggie is an exceptionally smooth whiskey that is distilled in Ireland using the traditional single copper pot still method.
Here is a link to my full review:
Review: Hell-Cat Maggie Irish Whisky
I hope you enjoy this review which kicks off a short series of Irish Whiskey postings.
Chimo!
The town of Midleton (near Cork City) is home to the largest distillery in Ireland, aptly named the Midleton Distillery. This distillery is part of the 
John Jameson, a Scotsman, established the company that bears his name in the year 1780, in Dublin Ireland. The popularity of Jameson Irish Whiskey grew steadily, and by the early 1800’s it was the most popular whiskey in the world. Social and political events such as the temperance movement in Ireland, and the Irish War of Independence (which caused a trade war with Britain) caused Jameson to lose its position as the world leader in whiskey sales, however in spite of these set backs, Jameson remains the third largest single distillery whiskey brand in the World.
Tullamore Dew Finest Old Irish Whisky has been replaced in the Tullamore lineup by the new 12 Year Old Special Reserve, however bottles of the 12 Year Old Finest are still available (at least in my locale).
Powers Irish Whiskey is a blend of triple distilled pot still & grain whiskeys produced at the Midleton Distillery in Cork County. The pot still portion of the whiskey is produced from malted barley which is dried in enclosed kilns. This prevents the barley from accumulating any smokey flavour during the drying process. This malted barley is then ground together with unmalted barley. The milled grain is mixed with water and cultivated brewing yeast, creating a mash indigenous to Irish Whiskey. During fermentation the starches of the combined barleys are converted to alcohol. The ‘wash’ that is produced is then triple distilled and carefully maturated to ultimately become pot still whiskey. This pot still whiskey is blended with grain whiskeys to produce Powers Gold Label Irish Whiskey.
The Rum Howler Blog 