Where it all began.

Learning the art of furniture-making from my father taught me to appreciate the beauty in skilfully crafted objects. His eye for detail, his obsessive perfectionism, his refusal to stop until the piece he was crafting was absolutely perfect. It’s this he passed onto me that informs the beauty and skill displayed in every element of a whiskey from The Craft Irish Whiskey Co. From the scientifically designed glasses to the handcrafted wooden boxes and the expertly designed accessories, each showcases the craftsmanship I learnt in those formative years.

At the age of 19 I set off to Australia on my own. I became a manager of a bar - here I learnt about whiskey, and about people. I became a mixologist to further my own understanding of alcohol and spirits. During the day I worked in door-to-door selling. I had $500 in my pocket and if I didn’t sell, I didn’t eat - so I learnt. Quickly. Within 3 months I had built a team of 20; I learnt how to hire, train and get the very best from my people. 

When I was 23, my 5 month old daughter was diagnosed with cancer. This was the push I needed. I realised I had to support my family in the best way possible. So I did what I always had. I learnt. I read every book I could, I attended seminars and masterclasses with the greats. From Michael Gerber’s E-Myth book, to Mastermind seminars, from Tony Robbins and Chet Holmes’ Ultimate Business Mastery System to Russell Brunson’s marketing masterclasses, I searched out every expert, in every field, and I learnt from them.

After building up my businesses in real estate, renewable energy and software, I went back to where it all began, my passion. I started a BBQ restaurant and bar. And as always, I threw myself into it 110%. I read everything I could on smoking meat and understanding the nuances of flavour. My grandfather was a master spice blender, and my father a chef. They understood flavour like no other, so I drew on a childhood spent learning from them. Myself and my team began entering BBQ competitions, winning first place trophies in tough competitions like Meatstock and taking part in the World BBQ Championships. You might ask, what does whiskey have to do with BBQ? But again, everything I learnt here informs how I think about whiskey and other casked spirits. At its core, whiskey’s flavour comes from wood. Just as different types of wood impart a different flavour to meat, so too does a barrel impart its flavour to whiskey. Understanding wood - how to season and age it to get the right type of smoke, the hydration levels and burn times which all affect the cooking times and flavour it brings to meat - has led me to this point.