The rich tradition of distilling in Ireland developed long before the large distilleries that came to dominate the Irish whiskey industry fin the 20th century.

In the 19th century there was a different whiskey to be found over every hill, in every village a small unique still and homespun mashbill provided the locality with distinctively different whiskey. 

The variety in flavours of these spirits was made all greater by the local customs of adding foraged herbs and local honeys to the spirit. Across the island, the flora of the hedgerows and the honey of the bees that pollinated them were introduced to local whiskeys—creating a wild variety of flavours and aromas. 

This beautiful, long dormant  practice inspired the Fierfield project—a collaboration and flavour adventure between J.J. Corry and renowned bartender Ryan Chetiyawardana, a.k.a Mr Lyan. Together we reimagined this process of infusing spirits with local flora by sourcing local ingredients from around Cooraclare—locally made organic butter, bread from a historic bakery, local wildflower honey.

Together we reimagined this process of infusing spirits with local flora by sourcing local ingredients from around Cooraclare—locally made organic butter, bread from a historic bakery, local wildflower honey.

Experimenting with these local flavours the Fierfield project reignites an indigenous botanical flavour profile to bring the landscape into our blended spirits. There is so much more to discover and share in this world of foraged flavour that has been lost for a century.