BRAIN FOOD: Unlikely managers - Master distiller, Jameson Irish Whiskey, Cork

BRAIN FOOD: Unlikely managers - Master distiller, Jameson Irish Whiskey, Cork - Name Barry Crockett

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Last Updated: 31 Aug 2010

Name Barry Crockett

When did you become a manager? In 1981, when I joined the distillery. My father was the master distiller before me. I'm in charge of 25 people in brewing and distillation.

What does management mean to you?

It's about developing people and practices, and making sure the quality of the whiskey is maintained. An overriding priority is checking systems daily to ensure the taste of the whiskey. I assess it on flavour over many years. The basic ingredients are the same as 100 years ago, as are the three phases of distillation and the selection of handcrafted casks. But innovation is important and I pay a lot of attention to ideas from the team. Leadership is crucial.

What do you love/hate about it?

The innovation of our business is exciting - bringing out new aged brands like Midleton Very Rare, which has my signature on the label. We are also allowed several cases of whiskey a year. But it's hard to plan accurately to lay down stock today for something that will be produced in 18 years' time.

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