The best whiskey for Irish coffee is a smooth, triple-distilled Irish blend: round, lightly sweet and gentle enough to sit alongside coffee and cream instead of fighting them. Skip peated or heavily sherried whiskeys, which clash with the roast, and don't assume the coffee will hide a harsh bottle. It won't. Our pick at Flying Tumbler is The Roller.

Why does the whiskey matter so much in Irish coffee?

Because it is one of only four ingredients, and it is the only one that isn't cheap and cheerful. The coffee is hot, the sugar is simple and the cream is just cream. The whiskey carries the flavour, and heat amplifies whatever is in the bottle. A soft, rounded whiskey turns into warmth and a hint of vanilla and honey. A rough one turns into a sharp edge you can taste through the cream.

What makes a whiskey good for Irish coffee?

Three things. First, smoothness: you want something gentle that you would happily sip neat. Second, a touch of natural sweetness, which is what plays nicely with brown sugar and cream. Third, enough body to still be noticeable after four parts of coffee have been poured over it. Too light and it vanishes; too bold and it takes over the cup.

Why are triple-distilled Irish blends the natural fit?

Triple distillation tends to give a lighter, cleaner, softer spirit, and a blend of grain and malt rounds it out further. That is exactly the profile that sits comfortably next to coffee. It is also why Irish whiskey, rather than anything smoky, was in the original glass back in 1943.

Can you use single malt, bourbon or Scotch instead?

You can, and nobody will arrest you. A single malt works if you love it, though a lot of what makes a good malt interesting gets buried under coffee. Bourbon makes a sweeter, vanilla-heavy cup. Peated Scotch is the one to avoid: smoke and coffee roast together can taste like a bonfire in a mug. If it is meant to be an Irish coffee, though, an Irish whiskey is the point.

Does an expensive whiskey make a better Irish coffee?

Not necessarily. Save the rare bottle for sipping, because the coffee and cream will cover most of the subtle detail. But don't go to the other extreme. Pick something you would be comfortable drinking neat, in the mid-range, with a smooth finish. That is the sweet spot.

How much whiskey should go in an Irish coffee?

One measure, about 40ml, to roughly 150ml of hot coffee, with a teaspoon of brown sugar and a lightly whipped cream float on top. Our full method, including the trick to stop the cream from sinking, is in our Irish coffee recipe.

Where does Flying Tumbler fit into this?

For Irish coffee we reach for The Roller. It is a smooth, easy-going blend of triple-distilled malt and grain whiskey, non-chill filtered, with no added colouring, and it carries warmth and a little sweetness right through the cream without being shy about it. If you fancy a seasonal twist, our Solstice Coffee adds a strip of orange peel and a pinch of cinnamon at the sugar step, made with The Roller. Irish coffee was invented for people arriving in from the cold, and that suits us fine: Paddy the pigeon is all about the long flight home.

Flying Tumbler is a family-owned Irish whiskey brand from County Carlow. Please enjoy responsibly. 25+.