The history of Baileys began in Dublin in 1974. David Dand, a top manager of the alcohol importing company Gilbeys of Ireland, better known today as the “godfather of Baileys”, decided to create something unprecedented, ultimatum chic, unparalleled. The world was changing rapidly, ideas for renewal were literally in the air, and the appearance of a new alcoholic drink was only a matter of time.
David has assembled a team of technologists who are as passionate as he is. The history of Beilis is closely connected with such names as David Glakham, Tom Yago, Steve Wilson, Matt McPherson.
Dend saw it as his mission to bring together two of Ireland’s gastronomic prides: heavy cream and excellent whisky.
Today, RA Bailey & Co. is “responsible” for the production of Baileys. The name of the company looks like someone’s name (probably the founder’s), but in fact it is a hoax – such a person never existed, or at least he never produced liquor. The trademark is part of the large British alcohol concern Diageo.
The first Baileys was mixed at home with an ordinary kitchen mixer. The result was incredibly tasty, but it was only the first version of the famous drink, because it is not so easy to mix whiskey with cream so that nothing turns sour, separates and turns into a slurred mass. But David was determined not to give up, continuing the experiments. After three years of trying, he finally came up with a way to mix the ingredients into a homogeneous mass. This is how Baileys was born.
Mr. Dende joined Gilbeys in 1958 and became chief executive 10 years later, a position he has held for almost 25 years. Thanks to him, not only Irish cream liqueur, but also Smirnoff vodka, as well as other popular drinks, appeared on the international alcohol market.
Throughout the development cycle of the liquor, the team maintained a sense of humor and good spirits. As a result, Baileys has become not only the first, but also the most popular Irish cream in the world, which is exported to 150 countries, it is drunk on ¾ of the Earth. However, wherever the liquor is, it never forgets its roots – each bottle is made in Ireland, where the history of the creation of Baileys began 40 years ago.
In 2005, the product line was replenished with mint-chocolate and creamy-caramel varieties, and in 2010, a hazelnut flavored liqueur was added to it.
Baileys production technology
Baileys liqueur is an original blend of fresh cream, triple-distilled whiskey and quality spirits, it is the quintessence of the Irish spirit. The cream comes from local farms, each year more than 38 thousand thoroughbred cows produce more than 220 million liters of fresh product specifically for the creation of Baileys.
The liquor maker calls these cows the Baileys Lady, and they spend at least 300 days a year in the bountiful Irish pastures, munching on succulent grass and enjoying the fresh air. The company believes that happy and contented cows produce the most delicious cream. Aged Irish whiskey, vanilla pods, cocoa beans are added to the main ingredient to give the drink a rich chocolate flavor, burnt and regular sugar.
The detailed recipe is kept secret, but the producers claim that they were inspired by the process of making ice cream.
The drink completely retains its freshness and taste for two years – and this despite the fact that the composition does not include chemical preservatives. Research and testing of the liquor is ongoing to this day – RA Bailey & Co is tirelessly looking for ways to improve its main drink, giving it an even more luxurious taste and aroma.