Carney has been back in Ireland this week.

The first spirit that Waterford made back in a heady month of December was ready to be transferred into barrels. Once the oily sweet liquor fills a cask and you pop on a plug, the countdown really feels like it's started. It's hard to tell what the spirit will be like as it matures but all the signs are there that this is going to be a world class whiskey. The spirit has to be in a barrel for at least three years before it is allowed to be called whiskey. That means heads down and let's pretend it is not there until it's ready. Undoubtedly it will be many years until we know the full complexity and flavor of Waterford

whiskey but on the plus side the clock is ticking and all good things come to those who wait, right?

It was also a great opportunity to meet a few of the growers for Waterford. Carney met four farmers and has filmed them in situ where they will grow Barley this year.

We went to farms and learned a little about their histories and the families that live there. These will be made into a series of mini documentaries that look at this farming year in Southern Ireland. Carney was particularly impressed with the land use of the organic fields farmed by Pat Booth (pictured). This year's barley fields are full of turnips, red clover and kale! All ready for the cows to come on and help process the natural fertiliser that will give nitrates to the grain.

Finally we traveled to Minch Malt in Athy. They are maltsters who are truly steeped in tradition. It was an educational recce as so much work goes into making sure the stored barley is malted to perfection. We want to make a film about this process when we return in March to film some more farmers sowing the seed of love.