Glendalough Distillery is located in the heart of County Wicklow, and the team there have become global award winners at creating craft luxury spirits. They have released some innovative world-firsts such as Irish single malt whiskey aged in rare Japanese Mizunara oak, Irish single malt whiskey aged in Wicklow Irish oak, and a range of distinctive Irish gins distilled from fresh hand-picked wild botanicals that are foraged daily in the Wicklow mountains.

We had a chat with Glendalough Head Distiller, Ciaran ‘Rowdy’ Rooney, who left a lengthy career in telecoms to change tack and dedicate himself to distilling at Glendalough. Rowdy talks about how he got into distilling, the importance of sustainability and foraging, and the whiskey myths that need to be dispelled…

You’ve had a fascinating career shift from telecoms to distilling. What sparked this dramatic change?

I’d love to say it was a lifelong dream, but in reality, it found me. After nearly two decades in telecoms, I felt burned out and unfulfilled. When my mother fell ill, it forced me to reflect. Around this time, some old friends who founded Glendalough were just getting started, and their passion for what they were building inspired me. I started helping out however I could, and before long, distilling became my calling. It’s a journey I never expected but wouldn’t trade for anything.

How has your background influenced your approach to crafting spirits?

Coming from telecoms, where precision and customer experience were everything, I brought that mindset to distilling. I believe in doing things right and you keep doing it until you get it right, whether it’s sourcing the perfect wood for our whiskey casks or balancing botanicals in gin. If something doesn’t meet our standards, it doesn’t go out the door. I have a natural tendency to be relentless in pursuit of quality.

Are there any myths about distilling or whiskey you’d like to debunk?

One that really bothers me is that whiskey should only be drunk neat, or that ‘real’ whiskey drinkers don’t add water. That’s rubbish. Whiskey is for everyone, adding a few drops of water will release a whole new gambit of flavours, add a few more drops and enjoy discovering the flavours that develop. Keep adding drops until you find your own sweet spot! Or you can enjoy it on the rocks and as the ice melts it’s slowly diluting the whiskey and releasing new flavours all the time. 

Whether you’re sipping a neat whiskey or adding it to a cocktail, there’s no rulebook. To quote some ancient scholar whose name I don’t know, “De gustibus non est disputandum” (In matters of taste, there can be no disputes) The best whiskey is the one you enjoy, however you like it.

Sustainability is a big focus for you. Can you tell us more about your reforestation efforts and how they tie into your distilling process?

Sustainability isn’t just a buzzword for us; it’s how we operate. For every Irish oak we fell for cask-making, we plant seven more. It’s about leaving the forest better than we found it, ensuring future generations can enjoy the same bounty. This ethos flows through everything we do, from foraging to production.

How does foraging in Wicklow inspire your spirit-making process? Do you have a favourite ingredient or memory from these foraging trips?

Foraging is the heart of what we do—it’s about connecting with the land around us. Our Head Forager, Geraldine Kavanagh, embodies this ethos. Growing up in Wicklow, Geraldine developed an innate knowledge and deep love for its plants and nature. She forages seasonally for the fresh botanicals that go into our Wild Botanical and Wild Rose gin. Geraldine treads lightly, always careful to take only what’s needed, ensuring these resources thrive for generations to come. 

One memory that stands out is foraging wild rose petals from my mother’s garden for a gin I made for my brother’s wedding. It wasn’t just about flavour; it was about capturing a moment, a memory, in a bottle.

How do you use native Irish oak in your whiskey-making, and how does it impact flavour?

Our Glendalough Pot Still whiskey is finished in Irish oak casks, from trees sourced in the Wicklow woods. Irish oak is a game-changer. It grows slowly but with a longer growing season thanks to our cooler climate and that results in a grain structure that allows for much more interaction between the wood and the whiskey, bringing a richness to the whiskey that’s unmatched—think vanilla, hints of chocolate and spice with a depth you won’t find elsewhere. Some might shy away from Irish oak because it’s tricky to work with, it’s expensive, rare, often a bit leaky and needs very careful monitoring. For us, it’s worth every challenge to create something so uniquely Irish and true to Glendalough.

What’s your favourite spirit to work on and why?

It has to be whiskey, especially our recent new Double Barrel cask strength release.

Many people are new to whiskey. What’s the best way for someone to start exploring it?

I’d be inclined to say start them off with a cocktail or an Irish coffee then try it neat or with splash of water or your preferred mixer. Whiskey is about the journey, and there’s no wrong way to enjoy it—just your way.

Ireland has a growing reputation for craft spirits. How do you see Glendalough fitting into this evolving landscape?

Glendalough is proud to be part of Ireland’s craft spirit revolution. By blending tradition with innovation—like using fresh botanicals in gin or sourcing the very best wood for our casks from around the world — we’re creating products that are both uniquely Irish and globally relevant. Our aim is to keep pushing boundaries while honouring the heritage that inspires us.

What do you hope to achieve in your career as a distiller?

It’s simple: to create spirits that stand the test of time. Whether it’s a gin or a whiskey, I want people to taste our products and feel a connection—to the place, the process, the story. If our spirits become part of people’s special moments, I’ve done my job. A remarkable achievement for me is if people are drinking spirits that I created after I’m gone.

What’s next for you and Glendalough Distillery in 2025?

We’ve recently rolled out new packaging for our award-winning Double Barrel whiskey and we launched a limited-edition Double Barrel Cask Strength.  We’re gearing up for an exciting start to 2025 with another limited-edition release planned in time for St. Patrick’s Day. Beyond that, we’ll continue to innovate, push what’s possible in craft distilling, and honour the roots that inspire us here in Wicklow. The year ahead is all about celebrating the journey so far while breaking new ground.

Ciaran ‘Rowdy’ Rooney is the Head Distiller at Glendalough (www.glendaloughdistillery.com).