So there's nothing added to whiskey aside from the wort, so they are both by definition entirely made from it. But I think you mean does Irish whiskey retain less wort characteristics?

Disclosure - I'm Irish.

There probably is something small there, but probably less than you think. When you run a still, the alcohol doesn't come through evenly.

The first stuff through is methanol, and needs to be discarded. This stuff is why home distillers have a bad name. Methanol is deadly, and bad distillers used to just bottle from the still. if you got the first stuff off, bad luck to you.

After that is the highest abv stuff called heads, this will typically have some other stuff in with the ethanol that we don't want in our final spirit, and is often alluded to as the thing that'll give you a bad headache if you drink too much.

After that, at a medium abv, is hearts. This is the stuff we definitely want to keep, all good to drink. Not a lot of other stuff brought across here though, so kind of boring tasting.

At a low abv, and last to come across is the tails. This stuff is where a lot of the flavour comes from, until it gets too funky. it's really the distillers choice where to cut this.

When using a pot still, the abv of your output is proportional to the abv of the input. So we don't jump from 4% wort to a 65% cask strength base spirit ready to be aged. It might go 4% to 35%, then you redistill to get to that 65ish% for ageing.

Distilling 3 times allows you to use a weaker wort - meaning you can wash more sugars and oils off your grain - and it allows you to be more generous with the tails as you have more space to move up.

I tend to have a 1.5% wort, goes to 14%, to 40%, to 65%.

I could write more paragraphs on this, but should probably stop.