If St. Patrick’s Day isn’t a big deal to you, it should be. And not because it’s the day you go out to the pub in your “Kiss Me, I’m Irish” shirt for green beer. But because it’s a day you can go out and try new, refined Irish whiskeys you didn’t even know existed.

I went on News Channel 8’s Let’s Talk Live Monday to chat about why Irish whiskey is one of the fastest growing spirit categories in the industry (sales are up over 500 percent since 2003, according to the Distilled Spirits Council of the United States), and why it’s often overlooked as simply a celebratory shot once a year.

In reality, a well-made Irish whiskey can stand up to any fine scotch, brandy, cognac, or rum. And its rocky history is reason to appreciate its recent comeback. The Irish masses of the early 18th century actually preferred brandy, and Irish booze was drunk by the lower classes. But soon a rudimentary Irish whiskey flavored with roots and herbs was appreciated in Paris and by the end of the 18th century, there were 2,000 stills in Ireland to meet newfound demand. But a series of unfortunate circumstances in the late 19th and early 20th centuries such as a heavy new tax, trade embargo from England, and Prohibition in the United States, eventually crippled the industry and left only a few distilleries.

Now, thanks to the explosion of the craft cocktail and small production movement, tons of new Irish whiskeys are being made and exported, and older brands are being revived. And what may surprise you is just how different various Irish whiskeys can taste. Irish whiskey is made similarly to scotch, but with a few differences. For example, Irish whiskey can be a blend of grain and malt, or a single malt. But unlike scotch, the Irish often use a blend of malted and unmalted barley. Irish whiskey is often, but not always, distilled three times while scotch is distilled twice. Irish whiskey must be distilled in Ireland and matured in oak casks in Ireland for at least three years. The region where an Irish whiskey is made is not as important as they are in scotch. Contrarily, what differentiates Irish whiskey are the distillation and production processes from brand to brand.

To get a better grip on that I recently hung with Samantha Barney, a bartender at D.C.’s Irish Whiskey Public House, which carries over 65 different Irish whiskies ranging from $6 to $149 a pour. Her splurge? Knappogue Castle 1951. “If I had all the money in the world, I’d fill a bathtub with it,” the whiskey lover says. But in any case, she emphasizes, “Irish whiskey is about lack of pretension.” She recommends a few other Irish whiskies for every kind of drinker, even if whiskey isn’t usually their thing:

For the Jack & Coke Drinker: Jameson Single Distillery Black Barrel

“The spirit’s toasted and nutty notes, along with its lighter body and sweeter taste, remind me of bourbon,” Barney says. “Add a few drops of water to bring out the smoothness and oily mouthfeel.”

For the cabernet and/or sangria lover: Knappogue Castle 17

“There is a sherry finish on this one, and it’s got plenty of floral notes. A slight hay and wheat note, you also get a tingle on the tongue,” Barney says.

For the scotch aficionado: Connemara Peated Single Malt

At cask strength (57.9 ABV), this whiskey has a viscous mouthfeel. “I want to drink this by the fire. It’s got lots of smoke, but with a little water, there’s apricot and dried fruit notes. Try it with a good steak,” Barney says.

There are plenty more, too! Here’s are a few of my favorites, which I brought on Let’s Talk Live:

Teeling Irish Whiskey, $35: A great value for the money, this dram smells of dark fruits, and its finishing in rum casks adds a sweetness in the finish.

Redbreast 12 year old, $65: This Irish whiskey is perfect for the rye whiskey lover. Its malted and unmalted barley gives it citrusy and grassy notes, while also presenting a spicy and peppery finish.

Yellow Spot Irish Whiskey, $99: Dynamic with a caramel sweet nose, Yellow Spot demonstrates bright fruits, like cherry, on the palate. Matured in sherry, bourbon and malaga casks, it is a smooth sipping whiskey.

Jameson, $25: Everyone knows Jameson as the quintessential St. Patrick’s Day whiskey, but have you ever paid close attention to how it really tastes? It’s candied and toasted on the nose but offers a tingly, oily mouthfeel that helps it stand up in a cocktail. It’s affordable too, so you don’t need to feel bad that you’re mixing it!

I’m headed to the Emerald Isle!

Can’t get enough of our whiskies from across the pond? I’m headed to Ireland for St. Patrick’s Day, first to Cork, where I’ll tour the Midleton distillery (where Jameson, Redbreast, Green Spot and Yellow Spot are made), and then to Dublin, where I’ll check out the old Jameson distillery and St. Patty’s Day parade. I’ll then hop to Edinburgh, Scotland, where I’ll meet up with a couple of friends, do a tasting at the Scotch Malt Whisky Society, and tour iconic Scottish cocktail bars. I’m determined to find new drams and drinks  beyond the old Irish coffee. Follow me on Instagram for real-time updates while I’m there!