My name is Alex Chasko, and I'm in control or

responsible for all of the liquid at the whiskey company.

When I'm selecting grains for Irish whiskey,

what I'm looking for is the highest quality and

what flavours can I extract from that grain.

Typically in Irish whiskey, you would use barley.

We have malted and unmalted barley.

The use of unmalted barley in Ireland would be unique.

We also have the use of non-GMO corn, and you can also use wheat.

Our typical process takes about eight hours, so

we would do two batches of whiskey a day, and we do that seven days a week.

And that requires us to have a batch process with a unique

identifier number for each batch.

So each batch of Irish whiskey is traceable back to the farm that it was

grown on, and eventually the bottle that the whiskey goes into.

Irish whiskey as a GI has a light, sweet, approachable nature to it.

What makes Irish whiskey so distinctive is the combination of the raw materials,

be it the grain, the water, and the yeast,

along with the techniques that the people use in distillation, fermentation, maturation

and then the climate of Ireland coming together over that long rest that we have in the cask

By law, under the GI, Irish whiskey must age for

at least three years in a wooden cask.

There's this magical transformation that happens, and

in that process, it develops colour, and it also transforms from being

a slightly harsh spirit into being a soft, light, approachable Irish whiskey.