Poitín or poteen, is a traditional Irish distilled, highly alcoholic beverage. Poitín was traditionally distilled in a small pot still from malted barley grain or potatoes.

Poitín was generally produced in remote rural areas, away from the interference of the law. A wash was created and fermented before the distillation began. A wash for 100 gallons of fresh water contained six stone (84 lb) of potatoes, six stone of sugar and some yeast. Stills were often set up on land boundaries so the issue of ownership could be disputed. Prior to the introduction of bottled gas, the fire to heat the wash was provided by turf. In the Republic, smoke was a giveaway for the Gardaí (Royal Ulster Constabulary (RUC) in the North), so windy, broken weather was chosen to disperse the smoke. The still was heated and attended to for several days to allow the runs to go through. In later years, the heat was provided by gas and this reduced discovery by police while distilling.

The quality of poitín was highly variable, depending on the skill of the distiller and the quality of his equipment. If poorly produced, it can contain dangerous amounts of methanol and can blind or kill.

Producing poitín was a source of income for some, while for others it was produced for cheap alcoholic drinking. Poitín was popular at weddings and wakes and a large supply was at hand. Farmers often used it (and still do) as a cure for sick calves and other farm animals as well as a method of curing muscle cramp/problems. While not as widely used now, poitín is still available. It was common for communities to leave poitín distilling to widows to grant them a source of income. Poitín is also used in the Irish midlands as an alternative to deep heat; it is commonly rubbed onto muscles to warm them.

Produced by Pat Feeley

First broadcast 26th December, 1976

An Irish radio documentary from RTÉ Radio 1, Ireland - Documentary on One - the home of Irish radio documentaries