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My Mourne Dew Distillery Chat with Donal Farrell

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Manage episode 484499452 series 2726704
Content provided by Laurie O'Dwyer. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Laurie O'Dwyer or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

Join me for My Mourne Dew Distillery Chat with Donal Farrell.

Mourne Dew was founded in 2017 by Donal Farrell, a former barrister and chartered accountant.

His inspiration came from an unexpected place—a court case involving cold distillation for forensic DNA extraction. This sparked an idea: what if the same technology could be used to create ultra-pure, high-quality spirits?

He is doing extremely interesting things, extracting and distilling flavours in a vacuum chamber, in order to retain freshness that may be 'cooked' out in a traditional still.

This episode of the podcast is sponsored by:

Don't forget to sign up to my Patreon channel for early access episodes and more, for a few euros a month and help me deliver the best podcasts to you.

https://www.patreon.com/whiskeychatspodcast

I really hope you enjoy listening in to our chat.

Laurie

  continue reading

188 episodes

Artwork
iconShare
 
Manage episode 484499452 series 2726704
Content provided by Laurie O'Dwyer. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Laurie O'Dwyer or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

Join me for My Mourne Dew Distillery Chat with Donal Farrell.

Mourne Dew was founded in 2017 by Donal Farrell, a former barrister and chartered accountant.

His inspiration came from an unexpected place—a court case involving cold distillation for forensic DNA extraction. This sparked an idea: what if the same technology could be used to create ultra-pure, high-quality spirits?

He is doing extremely interesting things, extracting and distilling flavours in a vacuum chamber, in order to retain freshness that may be 'cooked' out in a traditional still.

This episode of the podcast is sponsored by:

Don't forget to sign up to my Patreon channel for early access episodes and more, for a few euros a month and help me deliver the best podcasts to you.

https://www.patreon.com/whiskeychatspodcast

I really hope you enjoy listening in to our chat.

Laurie

  continue reading

188 episodes

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