malted and unmalted barley. very unusual. >> little softer, little richer. >> although i do feel i'm growing hair on my chest as i do this. >> i hope you're not. >> me too. >> irish doesn't do that to you -- it makes you glad and happy and warmer. >> the last one, ne poeg castle. >> that smells lighter. >> it's a little less round -- >> that tastes really different. >> it's a little more wood character and little more -- heads more to the scotch side. >> can they keep up with production on this? >> they can. with jamison's, they put away, put a lot of whiskey to age in aep anticipation of building a market. you're seeing small artisanal producers popping up. >> thank you so much. i appreciate it, wow. from whiskey to beer. we're taking a look at an iconic name in the bar business. mcsorley's old ale house in new york city. >> there's too much history to absorb in an hour. you need a week. >> mcsorley's sort of a drinking museum, one of the oldest irish bars in the united states. this new york business stayed con