Distillery Lists

Whisky Fundementals

Social Links

TLDR

Triple distillation: What are triple distilled whiskies?

Most Scotch malt is distilled twice; some houses run a third pass to raise ABV and shed heavier congeners for a lighter style. Triple distillation is a deliberate flavour choice, not a quality guarantee — common in Ireland but by no means universal.

The Long Read

Contents

  1. Triple vs double: what does it taste like?
  2. Triple distilation in Ireland
  3. Scotland: who triple-distils?
  4. Related curios and edge cases
  5. Process, cuts, and still design (why triple can taste lighter)
  6. Does triple make “better” whisky?
  7. Quick FAQ
  8. See also
  9. Key takeaways
Picture of Triple distillation: What are triple distilled whiskies?

New to the basics of making whisky? See our overview of the Whisky Production Process. If you’re comparing batch (pot) runs to columns, read our guide to Continuous distillation for how reflux and plate count “dial in” purity.

What is triple distillation?

In batch (pot-still) whisky-making, distillation sits between fermentation and maturation. A conventional double distillation has two main runs:

  1. Wash still: Fermented wash (~7–10% ABV) is distilled to low wines (~20–30% ABV).
  2. Spirit still: Low wines plus feints are redistilled; the distiller cuts heads, heart (new make), and tails, typically yielding ~68–72% ABV spirit for cask.

A triple distillation inserts one more redistillation step (or its equivalent): low wines are distilled to an intermediate spirit, then that spirit is distilled again in a spirit still. Some sites run three distinct pots; others recycle portions (like feints) strategically so that, functionally, the heart has been distilled three times.

What changes?

  • Higher take-off strength: triple runs often land the heart at ~78–82% ABV (site- and cut-dependent).
  • Lighter congener load: more heavy compounds (waxes, long-chain alcohols) are left behind, while fruity/solventy esters and lighter volatiles become more prominent.
  • More copper contact & separation: three runs can polish sulphury notes, though this also depends on still shape, lyne arm angle, and condenser type.

Triple vs double: what does it taste like?

Rules of thumb (not laws):

  • Triple: tends to read lighter, cleaner, more citrus/green fruit, with a smoother mouthfeel; heavy oils are pared back.
  • Double: tends to carry more cereal, wax, weight, and texture, especially from short, squat pots and worm-tub styles.

None of this guarantees “better” whisky. Cask type, fill strength, maturation time, warehouse climate, and blending can overwhelm still-house differences. Think of triple distillation as setting the base canvas; the barrel paints most of the picture.

Triple distilation in Ireland

Ireland is widely associated with triple distillation, especially for Single Pot Still and many single malts:

  • Triple-distilled mainstays include Bushmills and much of Midleton’s pot-still and malt output.
  • But not everyone triple-distils. Cooley’s malts have long been double-distilled; several modern Irish distilleries (e.g., Waterford, Dingle) favour two runs; others (e.g., Teeling) produce both double- and triple-distilled spirits.

Takeaway: in Ireland, triple distillation is traditional and prevalent, not mandatory. Producers choose based on house style, energy/time budgets, and the casks they plan to use.

Scotland: who triple-distils?

While most Scotch malt is double-distilled, a handful make triple-distilled spirit regularly or in small batches:

  • Auchentoshan (Lowlands) – a long-standing, fully triple-distilled single malt house; known for high-strength new make and a bright, delicate profile.
  • Hazelburn (Campbeltown) – produced at Springbank; unpeated, triple-distilled.
  • Benriach (Speyside) – primarily double-distilled, with small annual triple-distilled batches that emphasise fruit-forward character.
  • Benromach (Speyside) – chiefly double-distilled, with occasional triple-distilled releases.
  • The Glasgow Distillery – makers of Glasgow 1770; limited triple-distilled runs (unpeated), often light and citrusy.
  • Rosebank (Lowlands) – historically triple-distilled and now in revival, with plans to reinstate the method.

Note on claims: You’ll sometimes see “only triple-distilled single malt in Scotland” in marketing copy; as the list above shows, Auchentoshan is notable, but not alone.

Mortlach’s “2.81 times” (Speyside)

Mortlach’s famously intricate regime splits streams across six stills. A small still dubbed the “Wee Witchie” triple-distils a weak fraction; when all streams recombine, the mathematical average often gets quoted as “2.81 times”. The result is a meaty, weighty spirit — proof that how you configure runs (and condensers) can matter more than a simple “2 vs 3” label.

Bruichladdich X4 (Islay)

Bruichladdich pushed the idea to an extreme with X4, a quadruple distillation that reportedly peaked around ~92% ABV at the still before being reduced for bottling. It’s an experiment that highlights the spectrum: more redistillations → higher purity — but whether that’s desirable depends on the style you’re chasing.

Process, cuts, and still design (why triple can taste lighter)

  • Cut windows move: higher starting strength into the final spirit still narrows the congeners riding into the heart. Distillers often cut earlier on heads and earlier on tails for an even cleaner heart.
  • Copper & reflux: three runs increase copper contact and passive reflux opportunities, scrubbing sulphur and aligning fruity top notes.
  • Energy & time costs: that extra run costs more (steam, labour, cleaning) and reduces throughput. If the stylistic payoff isn’t the goal, many producers stick with two.

Does triple make “better” whisky?

Short answer: no universal “better.” It makes different whisky.

  • If you enjoy bright, elegant, estery profiles that take well to ex-bourbon maturation, triple-distilled spirits often shine.
  • If you chase texture, weight, and malty bass notes, especially in sherry casks or worm-tub styles, double-distilled spirit may speak louder.

Awards tables won’t settle this either; you’ll find decorated bottles on all sides. Treat triple distillation as one more lever distillers pull to build house character.

Quick FAQ

Is triple distillation just “double plus one”?
Practically, yes — though some plants achieve a triple effect by recirculating portions (e.g., feints) through specific stills rather than three neatly separated pots.

Is it the same as continuous/column distillation?
No. Triple distillation here refers to batch pot runs. Columns separate components continuously with plates and controlled reflux; they can be tuned from robust to nearly neutral and underpin grain whisky, many rums, and neutral spirit. See Pot stills vs Continuous distillation and What is a Coffey still?.

See also

Key takeaways

  • Triple distillation raises new-make ABV and typically lightens the congener profile.
  • It’s common but not universal in Ireland; in Scotland, a minority (e.g., Auchentoshan, Hazelburn) use it regularly, with others producing small triple-distilled batches.
  • Edge cases like Mortlach’s “2.81 times” and Bruichladdich X4 show how flexible distillation design can be.
  • “Triple = better” is a myth; it’s a stylistic choice that must be read alongside still design and, above all, cask management.

Share via