Ahascragh Distillery

Drew H (00:08):
Welcome to Whiskey Lore's Whiskey Flights, your weekly home for discovering great craft distillery experiences around the globe. I'm your travel guide Drew Hannush, the bestselling author of Experiencing Irish Whiskey and Experience in Kentucky Bourbon. And today we're going to be visiting one of the distilleries that I went to two years ago while I was doing my research for the experiencing Irish whiskey book. And at that time, this distillery was not really even a distillery. There were no pot stills, no equipment inside. They were still working on the limestone walls outside. And so today is a real treat to get a chance to see the progress and understand what spirits are being produced right now at the Hask Distillery. So we'll be meeting with Gareth McAllister. He is a co-founder of the Distillery along with his wife Michelle. And as we are heading in that direction, there's a couple of stop offs along the way that might be of interest as we make our way across Ireland from Powers Court to the Yahara Distillery, which is closing in on East Galway and the west coast of Ireland.

(01:20):
And two of the places that you might want to go to would be to distilleries that are on the way, including kba, which is a fantastic distillery visit if you love history and you want to see the way a distillery that was built in the 18 hundreds looks today. Very cool story where they preserved this building. The town folk actually came in after the distillery was falling into disrepair and fixed it up until Beam sent. Tori came along and turned it into what it is today. There's another distillery that's very close by to William Grant and Sons from Scotland had come over and purchased Tomore Dew. So you can actually go to the town of Tomore, then head south of town and go check out that distillery as well. The drive across is very easy, a motorway heading between it changes from M four to M six, and along that route is the town of Athlon.

(02:22):
And in that town along the banks of the river, Shannon is a pub. And of course, if you're going to Ireland, what's a trip to Ireland without a trip to a pub? This particular pub is called Sean's Pub, and it claims to be the oldest pub in Ireland dating back to 900 ad. And of course, whiskey lore. We like to look into the lore and see if these things are really true or not. Well, the national inventory of archeological heritage, they actually date the building closer to 1725, but regardless of its age, you're going to find plenty of lore and history within the walls of that building. So definitely a place worth checking out. And as we pull off the M six and start heading toward the Ahra Distillery, let's take a moment to get to know a little bit more about this area that we're heading into for the traveler.

(03:22):
East Galway is a treasure trove of Irish culture, history and natural beauty. Imagine rolling green fields dotted with quaint villages, each with its own unique charm. The region is known for its vibrant art scene with numerous galleries, theaters, music festivals, much more that all celebrate traditional Irish culture. An outdoor enthusiast will find plenty to love here from hiking and cycling through the lush countryside to exploring the scenic lock dirt, a large freshwater lake perfect for boating and fishing. And East Galway is also the home to several historical sites, including the majestic Port, TNA castle, and the ancient ruins of confer Cathedral, offering a glimpse into Ireland's storied past. And for a more laid back experience, you can wander through the bustling baldness, slow fare and sample fresh produce and artisan goods, and start your day with a full Irish breakfast or maybe just a coffee or tea at Bistro 18. Whether you're an adventurer, a history buff, or someone who simply appreciates the beauty of rural Ireland, east Galway is a great place to get into the spirit of the land.

(04:42):
Now as we roll into the village of a hsra, finding the distillery's not too difficult. It is right in the heart of the village where two of the only streets in town Maine and chapel meet. And when I first visited back in 2022, there was a lot of construction going on, and of course there were no pot stills or anything in the building at the time. The cafe across the street was pretty much the only connection you had to the distillery. And it was fascinating watching the crews working on this 1810s era corn mill. And if you've read my book, the Lost History of Tennessee Whiskey, then you know how important mills were to the formation of these small villages. The farmers would come from all over to bring their grain and other products in to have them processed at the mill. And that happened back in the agrarian days, but it also lasted into the industrial revolution in these much more rural communities.

(05:47):
But apparently by the 1950s, this building had lost its purpose and had fallen into disrepair. And so to see this town starting to come alive with this restored landmark is just a testament to what craft distillers can do. And so I'm really excited to sit down with Gareth McAllister, the co-founder of the a Hasker Distillery. And I first learned about this project a few years ago when Michelle Gareth's wife posted a photo of the old mill on their Instagram account. It looked like a really exciting project, and I was a little disappointed I didn't get to meet them on the first trip, but did sit down with their social media assistant over coffee and then took a look at the building as well. And I would highly recommend having some extra time when you come into town to go into the old mill and cafe across the street from the distillery to enjoy and relax and learn a little bit more about the village itself. While Gareth and I are going to talk about the transformation of this building from being an old mill into being a distillery, I first wanted to start off by learning a little bit more about the brand, the clan color, and the relation of that name to Gareth's family.

Gareth (07:01):
Sure. Well, the story is there. Two McAllister Brothers came over from Scotland to Ireland, the north of Ireland. One kind of stayed in the north of Ireland, the other came down to Dublin. I'm part of the Dublin branch. And then the North branch. They were distillers in the 18 hundreds. And clan color was their probably most successful brand at the time, especially in the US and throughout the British Empire at the time. But a lot of Irish distilleries in the 1920s and thirties, prohibition, all other civil war, moral war and war of Independence, trade wars, that distillery went south. Clan color was sold to Guinnesses actually. And thankfully Guinness did nothing. With the registration with the brand and myself and my wife Michelle, we were able to bring it back a number of years back. So it was always a thing for me to, on the whiskey side, to revive clan color.

(08:03):
So clan color was a very successful brand as a great story about three brothers back in the fourth century. And they conquered all of Ireland and parts of Scotland, and there's a lot of stories and myths about how they did that and legends. And then basically anybody who's descended from those three brothers and a lot of Irish surnames and Scottish surnames like McAllister, like Colgan, Mike, Michelle's maiden name are actually part of the clan color. You're kind of descended from those three brothers in the us. You can actually get a DNA test to see if you're part of clan color.

(08:42):
And there's societies, historical societies around the world that celebrate the clan color. But as a whiskey, we're delighted that we could revive and bring it back. And we launched it in 2021, and obviously it's sourced liquid. And we brought out the first clan color that we revived was a 19-year-old single malt, finished in all a rosa, but so it was a very premium offering that we brought out initially. Now we have clan color from seven years up to 20 years full range. So that's where clan color came from, and that's the connection with the name McAllister.

Drew H (09:21):
Beautiful. This is the thing about craft distilleries. Some people will think, oh, if I go to a craft distillery, they're just getting started up and they're not going to have a lot of stories. But it's fun to have a story in the background already and be able to incorporate that into what you're doing. And you have two stories because you not only have that family story, but you're also in this really amazing old mill that sits right in the center of town. And first of all, how did you find this mill and where does the idea come in for you to build a distillery in this?

Gareth (10:00):
Well, I mean, I don't take the credit for finding it. Michelle found it. We were living in Hong Kong at the time, and she came across it for sale at the time, it was an old derelict mill complex. It had been derelict for about 70 years, completely overgrown full of vegetation. Part of the stone work was very insecure or unsecure. A lot of restoration work was needed to do it. But when we got to see it, we knew straight away we were looking for a brand home for our brands in the west of Ireland. But when we came across this old mill, we knew it had to be here. And as we found out after this old mill was actually for sale in 18, I think it was 1838, it was up for sale to be sold as a distillery.

(10:52):
And then the people who bought it had intended to convert it into a distillery. But then the famine happened in Ireland, and they actually ended up immigrating. It was sold on, but it was always sold on since then as a flour mill and supplied flour to all the bakeries in East Gallway at the time. So it took us nearly 200 years to actually bring back what it should have been originally, which was a distillery. So it finally is now, but it is when you do come and visit or people come and visit, it is very well laid out. It makes an ideal. The buildings are in a way that it's ideal for a craft distillery.

Drew H (11:32):
The idea of the mills, I've been digging into that in my historical research for my lost history at Tennessee Whiskey book, and it's amazing to see how important those mills were to building a community that farmers from all around would depend on that building

Gareth (11:53):
And no difference here in the hastra. This whole mill would've been the centerpiece of all activity in the Hastra Village, right? Since the late 17 hundreds would've provided a lot of employment to the local community and the local bakeries all. It was a very central place. Hasbro was much bigger back then in a much larger population than it has today. But we like to think that we're kind of bringing some of that back and that again, the mill and it had a kind of always processed grains. It's now back processing grain. It's just taking it one step further and making it into a nice spirit that it's also now becoming the centerpiece of the village again. And definitely when you drive into the village, you can't miss it. Well,

Drew H (12:43):
One of the things that I noticed when I was there was the mill race, this waterway that rolls through the distillery. So what is the source of that waterway?

Gareth (12:52):
So essentially this was all handbuilt nearly 300 years ago, like a canal. And the total length of it is two kilometers. It comes off the river au upstream, and then rejoins is two kilometers downstream. And then the mill race itself is a split mill race. There was actually two water wheels used in the mill and it powered the whole mill was the power from, it was all hydro through the mill race, and there was a very large water wheel, which we've spent the last number of years restoring, and actually only a few weeks ago, we've got a back in position where it was for a few hundred years and it's now back restored. And we hope to be, we've got to go through permitting and trial and testing, but we hope in the next few months we'll be turning it back on and it'll be contributing some power to the overall running of the place.

Drew H (13:49):
Wow. Like

Gareth (13:50):
It did before.

Drew H (13:51):
Well, and I can imagine that the renovation of a building like that with those limestone walls that it has was no easy feat. And I would say that between clearing out that you had to do, and then on top of that, these walls and if they're unstable in certain ways. And another thing would be was this on a historical register somewhere that you had to be extra cautious because of that as well?

Gareth (14:22):
Yeah, all that. It is protected structure under Irish law. So we had to work very closely with the local authorities conservation officer, and she was fantastic in the whole process, but everything had to go under her approval. We weren't allowed to knock any walls down. We weren't allowed move things, and we had to use original stone work as possible. It was a lot of the old stonework had fallen to the ground. We had to recover that and put that back up even down to the type of mortar we're using for Repointing. It had to be local materials.

Speaker 3 (15:01):
So

Gareth (15:01):
It was very much restored the way it had been built a few hundred years ago. And it, it's turned out fantastic.

Drew H (15:09):
If you go to the website, people can get a really good feel for it there. I guess you had a drone fly around it.

Gareth (15:16):
Yeah, that was an interesting small little drone flying through the still house and brew house and hopefully not hitting any equipment and causing any damage. That was just before we started up production, so we were still kind of in commissioning phase. We need to redo it while now and update it and hopefully not damage any equipment. But yeah, that'll give you an idea of the outside and the inside and outside. It's beautiful traditional stone work, but on the inside there's a lot of state-of-the-art, modern equipment and modern innovation. So you got the blend of the two, the old with the new.

Drew H (15:54):
So when you're setting up all this new equipment, how do you go about, what were those conversations like in the early days of how you were going to be able to build this out and do it right, because a lot of money to put into a facility and to do that, you're going to want to be as successful as possible.

Gareth (16:15):
Well, we joke now, but originally this was meant to be a kind of a semi-retirement project that Michelle and I did together, husband and wife. Michelle did the gin, I did the whiskey. And it's definitely not that anymore. It's grown and we're probably both working harder than we've ever worked, so it's not really a semi-retirement project anymore. But when we got into the actual designing, I am a chemical engineer, I am a certified distiller, I knew what we were going to put in here and how we were going. The difference we'd have say in the brew house to traditional distilleries, all that fair idea, what we were going to do and all that have been researched as well as the utilities and how we're going to energize the place. So we kind of knew, but when we got into it, we said, okay, why don't we maximize the floor space that we have? So instead of putting in smaller pieces of equipment, we actually built it out the brew house and the still house to maximize the floor print that we have, and we decided to do that. Now, originally it was to do that and phases down the road, but we decided to do that. Let's have a nameplate capacity that reflects the actual full floor plan of the buildings that we have, and that's what we ended up doing and getting and having at the moment.

Drew H (17:34):
Nice. Well, and you've really put a lot of effort into creating a sustainable eco-friendly operation as well. And so when doing that, it's got to add a lot of expense to what you're doing. Were you able to get help on that from the government or from any outside agencies?

Gareth (17:55):
Yeah, I mean, this complex was powered completely renewably all its lifetime through the mill race, through the hydro water wheels that had connected to pullies and wheels. It never really had any hydrocarbons on site. It never burnt really any oil or gas. So we wanted to make sure, and that this is part of our story, we wanted to make sure that we're going to honor that past and that we would use only renewables in energizing the distillery. So 70% is onshore wind power certified from Galway, 30% is coming from our PV panels. Every roof that's south facing, southeast facing has PV panels on it, and then hopefully soon we'll have hydro contributing to that. So it's powered completely with green electricity. In my background, I've done this before and I've used technologies before to enable a decarbonized operation. So it does cost you a lot more money.

(18:57):
It is about three times more expensive than the traditional way of burning oil or gas in a large boiler and generating steam. We knew from the beginning we were going to do this. We did get help. The government body that looks after sustainability and energy called the SCAI did contribute as a grant for capital to help us do this and realized this and we're very, very grateful for that support. But it does make good business sense. Obviously it's the right thing to do, right for us all and for our planet. But in terms of operating costs, we're coming in now about 40% cheaper than we would traditionally if we were burning oil or gas because it's a very, very energy efficient process.

(19:46):
And that's the trick. If you're using heat pump technology, if you know you're familiar with heat pumps, there has to be a source, whether it's air or geothermal, our source is all recovered energy that we recover from the process back into the source tank for the heat pumps. And what it means is the spirit that we're laying down now, your viewers, listeners can't see it, but this spirit that we're now laying down, which in nearly two years time will be technically whiskey is the first under sustainability is the first zero energy emissions classified spirit. And it's quite ironic that we're now celebrating 700 years of distilling Irish whiskey in Ireland this year, actually, it's the first written recording of Irish whiskey production. It is in the Red Book of Austria, which is 700 years old. And for those 700 years, everybody's been burning something to make their whi. So we're now not burning anything. We've no chimney, we've no oil or gas, and this is 700 years later, we can now make whiskey without burning anything. And that's what this is. So this is whiskey history in the making here in the asra. Wow.

Drew H (21:00):
It shows you can advance even 700 years later now, hopefully not 700 years until the next advancement. Right. Well, let's talk about those spirits because of course that's the end product that everybody is going to be looking forward to in a couple of years. When you started this mission out, did you have a particular style of whiskey that you were interested in focusing on for developing as a hos style?

Gareth (21:33):
Yeah, I mean, we do single malt here. We do single pot that we're currently in a single pota campaign, and we do have space to put two or three very large column stills in. So eventually we'll be doing our own grain whiskey and we'd be completely independent. Then our high volume premium blend is Oosh Oosh Irish whiskey and Oosh, UAIS, anglicized. Oosh. OOSH is fine. But Oosh was the eldest brother of the clan color, these three brothers that conquered all of Ireland. He was the eldest brother and he became the high king of Ireland. So we thought it was fitting to call this brand after him K osh. So that's a blend of all three styles of Irish whiskey, malt, pot still and grain. And we hope to continue that. Obviously it's source at the moment, but the first malt, the first pot still from a hasker will flow into that brand because that brand is all about from packaging point of view, that brand uses a hundred percent recycled glass, a hundred percent recycled texture paper for labeling. The cork stopper obviously sustainable materials. And the actual tamper-proof seal is a biodegradable vegetable cellulose. It's not plastic, so it's only fitting that the first zero energy emission spirit and whiskey flows into that brand. So yes, we had all that. That was all part of the plan. And so making all three styles of Irish whiskey is something that this distillery will produce.

Drew H (23:09):
And you have three Forsyth pot stills. So I see. Are you going to triple distill everything or are you doing some double distillation?

Gareth (23:16):
Yeah, our single malt is double distilled. I'm a big believer. I think the scotch make great single malts, and they're all variably double distilled. So all our single malt is double distilled and our single pot still is triple distilled.

Drew H (23:30):
Now I notice that you have a mash filter there, and this big piece of equipment is something that I first saw when I went to Waterford. Now Kani has one. And so it seems to be something that's growing in the industry in terms of its use. So what advantages are you finding with the use of that piece of equipment?

Gareth (23:51):
Well, we're definitely seeing it in yield and productivity. I mean, we can separate the mashing and the filtration, which means you can start a mash sooner, whether it's using laddering a louder, you've got to wait until everything is finished before you can start the next batch. So for us, with productivity and pushing more through the footprint that we have, that was key. Also, when you're doing pot still where you're, and we have a hammer mill using a multi-grain mash bill, a mash filter gives you more flexibility to make sure you're really filtering and getting all those sugars out of the cake. You can spark, you can wash it more efficiently as well so that you're recovering all the weak worth or all those sugars that you may traditionally lose. So that improves your yield going forward. In terms of taste, I mean the spirit itself, obviously we think it tastes fine, but we've had other people taste it and they're being very, very happy and surprised with it. But we won't know for another two years what it will taste like when it comes out of the cask. So that's the problem in this industry. We're making something today, but you're not going to know for another three, four years how good it is. But all indications are very positive.

Drew H (25:06):
But your industry experience and the knowledge of casks and how you can age and affect the spirit along the way, that's got to lend some comfort there as well, that you have tools at your disposal as you create this spirit to be able to create a variety of expressions and take it where you need to take it.

Gareth (25:27):
Yeah. The majority of our malt is going into AB ones American Barrel first fills. We're getting them predominantly from two distilleries in the us. They're certified when they get here. We're very confident that the wood that we have picked for our young spirit is optimized. We're doing a bit more on the pot still. We're innovating a bit more. We're using different types of sherry casks going straight into these kind of sherry casks, which was the old way. It was done in Ireland. They didn't have burbon casks back then. It was all sherry or port or wine casks. So we're doing a bit of that experimentation. But you're right, I mean the wood part and the wood management and the selection is critical, but our aim is to put good spirit in the wood from the first points. Sometimes if you have bad spirit going into the wood, the wood can compensate for that, but our objective is to make sure the spirit going in is of real high quality. So it doesn't put the pressure on the wood to correct it.

Drew H (26:28):
Yeah. Well, you make a great point about in my research and looking at Galway and its connection to Spain, that you are very close to a port that would've seen a lot of sherry barrels coming in.

Gareth (26:43):
And Paris's whiskey was probably the most famous goway whiskey. It was a distillery on Nuns Island, and that was, I'd say that was predominantly matured in she and port cast coming into Goway Port. And that became the whiskey of the government in Westminster for many, many a year. Now, unfortunately, it's gone and there's something else now there in its place, but that was probably the most well-known Goway brand. Hasn't been much since there's Michel is probably what people would think of now, more modern days, then hopefully a hasker as well now.

Drew H (27:22):
So when people go on the tour, how much of this will they see? You said hammer mill, and I'm thinking with those limestone walls and the hammer mill going, it's probably pretty noisy in that area. Is that something people will see as they go through

Gareth (27:37):
On the standard tour? We don't show the milling operation. We do the milling. It's in a separate building and it's predominantly done in batches. So we mill into a number of GR bins, and then the GR bin is what people see. They'll see the GR bin in position, they'll see that being conveyed into the mash conversion vessel, but we don't, for VIP tours, we can show them. But the milling operation, it's a hazardous area. It's an ex area. You got to be careful. So we don't generally show that to people,

(28:18):
But they do see the result of the milling right through the rest of the process, and it is a very authentic tour. Probably people are surprised how poorly we market the actual tour, but that's deliberate. We want people to come in and smell what's in the brew house on the day, see what's happening on the day, where it's safe to touch the equipment, and we allow all that. You get very close to the equipment, the process, the product, the work in progress, and we want the people to come and see not just the mill and what an old mill looked like and on the stone and everything, but also to see an authentic brewing and distilling operation. You're not behind any glass. You're not miles away from it. You're very, very close to the actual operation. And there could be water on the ground, on the brew house, brew houses are very wet environments, and you see all that. Obviously you wouldn't be walking through it, but you see all that, you feel touch it. It's a very sensory tour. So we wanted to give people,

Drew H (29:26):
I think it's interesting to note too, that you made this distillery accessible for people, which is a plus as well. It's like you thought of everything.

Gareth (29:35):
Yeah, we've got an elevator. If people have mobility issues, we have a lift or elevator that can bring them to the various floors just to be part of the tour, like everybody else who has full mobility. So that's very important to us in our visitor center, in our cafe shop, and we've just opened a restaurant. Mobility and accessibility is very, very key for us. And the Wheelchair Association of Ireland uses quite a lot to bring their members to the distillery and give them a tour. And it's great to see. Some days there's more people in wheelchairs doing the tour than people going through walk, which is great to see. Yeah, that was from the beginning. We want to make sure that this is open to everybody to experience.

Drew H (30:25):
Gareth, I really appreciate you talking through things. It's a distillery definitely to see just from the historical aspect of the mill would be enough to draw me in. But what you're doing with sustainability and as well as introducing a carbon neutral spirit and the first in 700 years, that's saying a lot. So thank you so much for sharing your story.

Gareth (30:52):
Thank you, drew. Thanks for having me on.

Drew H (30:54):
Cheers. Well, I hope you enjoyed this virtual flight to the Ahra Distillery. And if I piqued your interest in traveling to the distillery, then make sure to head to whiskey lore.com/flight where you can view the profile of the distillery and the growing list of worldwide distilleries that we're featuring on the show. To dig deeper into the whiskey lore online distillery travel guide, use the heart feature to show other fans which distilleries you are interested in, or log in with a free membership and bookmark your favorite distilleries to add them to your own personal wishlist. The site features, planning tools, maps, tour dates, and booking links for over 300 distilleries worldwide. Start your journey@whiskeylore.com slash flights. Now stay tuned because in just a moment, I'm going to have some closing travel tips if you plan on visiting the Hask Distillery. But first, it's time for this week in whiskey lore.

(31:56):
This week marks the 230th anniversary of George Washington's proclamation, calling for the dispersal of armed Western Pennsylvania farmers who are rebelling against Alexander Hamilton's excise tax on whiskey. What began as citizens meetings and individual attacks on revenues had escalated in July, 1794 into a firefight at Bauer Hill, the home of General John Neville, a distiller Revolutionary War veteran, and the head of the local revenue office. August 1st would see the rebels airing their grievances at the meeting at Braddock's Field, nine miles southeast of Pittsburgh. By August 7th, president Washington would feel that those farmers had gone too far in challenging the federal government's authority. So he drafted a strongly worded proclamation that was less a request and much more of a demand in it. He ordered the rebels to put down their arms and return home by September 1st or face punishment. He also warned anyone considering joining the rebels that they would share a similar fate to back his strong words.

(33:07):
Washington threatened to invoke the militia act of 1792, allowing him to raise a militia to quell the uprising. He would express his regret in the proclamation, but affirm that military force would be used if necessary to maintain social order and the government's authority. By September 30th, Washington was on horseback riding the Carlisle, Pennsylvania to meet up with the militias of several surrounding states. Colonel Alexander Hamilton, the author of the whiskey tax, would accompany Washington to Central Pennsylvania and would take control of the military as they advanced into Pittsburgh. The 13,000 troops under Hamilton's command would see little action and the Rebels would disperse without further incident to hear the entire story of the Whiskey rebellion and the reasons why it happened. Make sure to check out season four of this whiskey lore podcast.

(34:06):
Well, as we prepare to leave the Hasker distillery and make our way back to the airport for our flight back to the states, I've got a couple of additional area attractions that you might consider adding to your itinerary. Just a short drive from Hara, you'll find the stunning Clune mcno, an ancient monastic site founded in the sixth century. Its ruins include a cathedral round towers, and high crosses, and they're set against the pictures backdrop of the river, Shannon, or check out the visitor center. And Battlegrounds at Akram decided that the largest battle fought on the island of Ireland way back in 1691. And Gareth told me that there's a connection with this family there, as it was a place where Clan Koala came together to take part in that battle. Should make an excellent pairing along with the trip to the ahas distillery. And as we close out this amazing English, Scottish, and Irish craft distillery journey, if you're on the fence about heading to the Yahara Distillery, let me give you my three reasons why you should have this distillery on your whiskey lower wishlist.

(35:12):
First, the history of the building itself is captivating. The restoration of a 19th century corn mill into a modern distillery is a testament to the blend of tradition and innovation that characterizes the Irish whiskey Renaissance. Second is the McAllister's commitment to sustainability. You'll get a chance to see how they've integrated eco-friendly practices throughout the distillery, ensuring that their impact on the environment is minimal while producing high quality spirits. And third, this is a great chance to see how a craft distillery can revive a community. And the Oscar Village is a perfect starting point for exploring east Galway's rich culture and scenic beauty. And now it's time to get back into the car and take a two hour drive back to the Dublin Airport where I'll be catching a flight across the sea to Pennsylvania. There we're sure to engage with some whiskey rebellion history, while also getting a chance to see the development of the second golden age of Monga healer Rye. I hope you enjoyed today's episode. Make sure to subscribe to the Whiskey Lord podcast so you don't miss any of the great whiskey flights to come. I'm your travel guy, drew Hanish. And until we meet again, cheers and Slava with transcripts and travel information, including maps, distillery planning information and more. At to whiskey lore.com/flights. Whiskey lore is a production of Travel Fuels Life, LLC.