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SB meets… Brian Nation, Irish Distillers

The master distiller of the world’s biggest Irish whiskey – Jameson – on sustaining growth in the category through innovation.

Brian Nation is master distiller for Jameson maker Irish Distillers

How did you start working in the industry?

I joined the distillery in 1997. My background was chemical and process engineering. I didn’t expect to end up in a distillery but an opportunity came up to work as an environmental engineer at Irish Distillers for a year and then I moved into projects. That’s where I really learnt to appreciate whiskey, the process and the whole craft and heritage behind distilling. In 2002, I moved into production and started working with master distiller Barry Crockett. It was around that time too that there was the realisation that I had a good palate. So having that and working alongside Barry for 10 years was the perfect opportunity, and one that not many people would have got.

What was it like to be trained by Barry Crockett?

When I moved into production, this wasn’t a pre-defined path; it wasn’t the case that I was going to be the next master distiller. It was an evolution. I started doing brewing and distilling exams then working with Barry. It was amazing the knowledge that the man had. To work with him was an honour. The day he left and handed over to me was emotional because he was leaving the distillery after 47 years, and passing it on to me. I remember him saying, ‘just remember I’m passing it back on to you, for you to maintain or make it slightly better than the way I’ve given it to you, to pass on to the next generation’. That’s impactful because this has been happening from generation to generation. This is what has been driving the success of our brands worldwide.

How have you seen the Irish whiskey industry change since you started?

Well, first of all, in the past six or seven years, there has been phenomenal growth in the number of distilleries. There were four distilleries probably seven years ago, and there are now 25. There’s another possible 20 in the planning. That has been a massive change for us to see. We’ve also seen that it’s not just about the liquid anymore; it’s about the knowledge, the education and the experience. People want to understand the story and the authenticity behind what you’re doing.

What made you decide to launch a gin under Method and Madness?

Method and Madness was launched because we had experimental whiskeys that didn’t fit into the family of Jameson, Powers, Redbreast or Spot. We did a gin because of the history of gin in Irish Distillers for years. In 2010, we released a craft gin, which was before its time. We had the oldest gin still in Ireland, so last year we relocated it down to the microdistillery. It was a great learning experience because when you move to making gin, it’s not just that you throw in all the botanicals and you take what you get. It’s understanding the interaction between the different botanicals.

Do you see yourself moving into other spirits categories under the range?

I never say never for different expressions. We’re working with rye at the moment and we’ve done some work on oats. We’re quite excited about some of the distillate flavours. We’ve developed 11 new distillate styles in the microdistillery. They are maturing at the moment, maybe some of them will end up on the shelf, and some of them may not. But it’s exciting because it’s giving us knowledge.

How important is innovation?

Innovation is key. It has been key to the success of Jameson through the years. We want to be the leader in Irish whiskey and be on the world stage of whisk(e)y for years to come. The only way we’ll stay on top of the game is by true innovation.

Where do you see the category going in the next five to 10 years?

For sustaining growth we need to increase the markets. It’s starting to open up a little bit in India, China and Russia. I also think there’s going to be a big growth in whiskey tourism as well. It would be great to see an Irish Whiskey Trail.

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