Mick Horkan is head gardener at Lough Gill Distillery.  

What helps to make the best Irish whiskey? The best Irish barley, of course. The barley used in our single malt whiskey is the cream of the crop so to speak - we source it directly from selected growers in sunny Wexford. 

This area is known for its premium grains; it boasts lower than average annual rainfall and longer periods of bright sunshine, which makes it the premier position for premium barley.

However, on our path to becoming the most sustainable and best Irish single malt whiskey distillery, we are also beginning our journey this year to grow our own barley. 

Hazelwood House overlooks 25 acres of meadowland, the soil is healthy, teeming with life, and full of potential. These rolling fields are handsomely positioned - open to sunshine yet nicely sheltered, surrounded by woodland the Garavogue river, and the old laneway lined with flowering cherries.

The only occupants of this meadowland are a colossal lime tree flanked by two beautifully shaped sycamores on either side. Each year the soil produces a rich green carpet of grass which we give to local farmers.

This year we commenced the journey to sow our own barley in this beautiful meadow at the front of Hazelwood House. 

We consulted with an agronomist, who is an expert in soil and crop production, tested soil samples and made the necessary improvements to sow our first crop. 

In May we revved up the tractor, tilled the soil and sowed the first barley seed that we hope will eventually go into making a unique batch of our very own single estate single malt whiskey. 

We even called in the cavalry for this inaugural ploughing; horseman Coleman Cogan brought his trusted steeds Ned and Ted to help us break ground for our first barley crop.

All we need now is a warm summer of good growth as I for one can’t wait to see this year’s harvest.