Growing up on his family’s dairy farm near Lobinstown, Co Meath, meant that from a young age, Harry Evans had a wide knowledge of agriculture.
“My interest stemmed from that, and the sense of pride in seeing high-quality Irish agricultural produce reaching a world stage. The family farm has been the backbone of many skills and qualities I have learned, which have helped me through my years in education and now my career,” explains Harry.
He considers himself lucky that he always knew he wanted to study agriculture at third level; he just had to decide which college to go to.
“After exploring a number of available courses around Ireland and even being offered a rugby scholarship to the USA, I settled on Sustainable Agriculture at Dundalk Institute of Technology (DkIT). It was close to home and allowed me to commute,” he explains.
For him, the course had a good mix of blended learning, such as the practical elements through Ballyhaise Agricultural College in Cavan, along with lab work and theory at DkIT.
“The smaller class sizes were also a bonus, as it was easier to ask questions and engage in discussion with lecturers. Highlights of the course also included learning from a variety of interesting modules such as business and economics, livestock and crop sciences, environmental science and food science,” he says.
The flexibility of the course allowed Harry to become chairperson of the DkIT Agricultural Society and captain the college rugby team.
Working world
Harry had interviewed and accepted a role as a distiller at Boann Distillery in Drogheda just before he sat his final college exams, which gave him the “fuel to finish strong”.
“The transition to the working world involved applying much of what I learned to the role, but also involved many new learnings at the distillery. I feel the transition is generally not as big a change for students who study any form of agricultural science, as many have grown up knowing a strong work ethic or are keen to learn and work hard,” he says.
Harry advises students to “be open-minded and step outside of your comfort zone”, when they finish college.
“The skills and knowledge gained during your studies can apply to a whole host of roles across the agriculture and agri food industry. Find something that is of interest to you and be ready to work hard as this can open many doors,” he recommends.
Harry Evans, distiller at Boann Distillery. /Brian Connolly - Bang Bang Visual
Ample opportunities
As a distiller, Harry’s job involves many tasks, but his main responsibilities include operating the grain intake, milling, mashing and the fermentation process.
“I also operate the distilling process to produce a final spirit. The highly automated system allows us to manage the production system while simultaneously being able to carry out extra work such as quality control, record keeping and plant maintenance,” he explains.
Harry’s role has evolved over time, and when he is not at the distillery, he is working as a global brand ambassador promoting Boann Single Pot Still and The Whistler Whiskey across the world.
“I deal with markets across the USA, UK and Europe. The role involves hosting promotional events and building relationships with both our on-trade [pubs and restaurants] and off-trade customers [off licences and shops]. This is just a small part of our 70 markets around the world, which continues to grow,” he says.
There are so many areas in the sector that require a range of different skills, interests and backgrounds
Harry had no idea that his degree would lead to this work amid a ‘rapid revival’ of Irish whiskey.
“Having worked in the industry now for almost four years, I have come to learn that many of my colleagues entered the industry off the back of many different backgrounds, such as engineering, science, business and marketing.
“While working at Boann Distillery, I was able to apply my own skills and knowledge while also going on to obtain a Certificate in Distilling from The Institute of Brewing and Distilling, which then led me to begin modules in the Diploma in Distilling,” he explains.
This gave Harry a deeper understanding of the technical side of alcohol production.
As Ireland’s agricultural industry as a whole is export-led, the Meath native emphasises that young people interested in the sector will continue to have different opportunities as it continues to grow.
“There are so many areas in the sector that require a range of different skills, interests and backgrounds. Having worked in many markets abroad, I have seen first-hand the respect and interest people have for value-added Irish agricultural produce, with Irish whiskey being one of many great ways to showcase this. There is a mutual benefit to farmers and food and drink producers. We can’t have one without the other.
“I believe the new wave of ideas and energy from young people will be key to the continued success of the sector here,” he concludes.
See boanndistillery.ie
Growing up on his family’s dairy farm near Lobinstown, Co Meath, meant that from a young age, Harry Evans had a wide knowledge of agriculture.
“My interest stemmed from that, and the sense of pride in seeing high-quality Irish agricultural produce reaching a world stage. The family farm has been the backbone of many skills and qualities I have learned, which have helped me through my years in education and now my career,” explains Harry.
He considers himself lucky that he always knew he wanted to study agriculture at third level; he just had to decide which college to go to.
“After exploring a number of available courses around Ireland and even being offered a rugby scholarship to the USA, I settled on Sustainable Agriculture at Dundalk Institute of Technology (DkIT). It was close to home and allowed me to commute,” he explains.
For him, the course had a good mix of blended learning, such as the practical elements through Ballyhaise Agricultural College in Cavan, along with lab work and theory at DkIT.
“The smaller class sizes were also a bonus, as it was easier to ask questions and engage in discussion with lecturers. Highlights of the course also included learning from a variety of interesting modules such as business and economics, livestock and crop sciences, environmental science and food science,” he says.
The flexibility of the course allowed Harry to become chairperson of the DkIT Agricultural Society and captain the college rugby team.
Working world
Harry had interviewed and accepted a role as a distiller at Boann Distillery in Drogheda just before he sat his final college exams, which gave him the “fuel to finish strong”.
“The transition to the working world involved applying much of what I learned to the role, but also involved many new learnings at the distillery. I feel the transition is generally not as big a change for students who study any form of agricultural science, as many have grown up knowing a strong work ethic or are keen to learn and work hard,” he says.
Harry advises students to “be open-minded and step outside of your comfort zone”, when they finish college.
“The skills and knowledge gained during your studies can apply to a whole host of roles across the agriculture and agri food industry. Find something that is of interest to you and be ready to work hard as this can open many doors,” he recommends.
Harry Evans, distiller at Boann Distillery. /Brian Connolly - Bang Bang Visual
Ample opportunities
As a distiller, Harry’s job involves many tasks, but his main responsibilities include operating the grain intake, milling, mashing and the fermentation process.
“I also operate the distilling process to produce a final spirit. The highly automated system allows us to manage the production system while simultaneously being able to carry out extra work such as quality control, record keeping and plant maintenance,” he explains.
Harry’s role has evolved over time, and when he is not at the distillery, he is working as a global brand ambassador promoting Boann Single Pot Still and The Whistler Whiskey across the world.
“I deal with markets across the USA, UK and Europe. The role involves hosting promotional events and building relationships with both our on-trade [pubs and restaurants] and off-trade customers [off licences and shops]. This is just a small part of our 70 markets around the world, which continues to grow,” he says.
There are so many areas in the sector that require a range of different skills, interests and backgrounds
Harry had no idea that his degree would lead to this work amid a ‘rapid revival’ of Irish whiskey.
“Having worked in the industry now for almost four years, I have come to learn that many of my colleagues entered the industry off the back of many different backgrounds, such as engineering, science, business and marketing.
“While working at Boann Distillery, I was able to apply my own skills and knowledge while also going on to obtain a Certificate in Distilling from The Institute of Brewing and Distilling, which then led me to begin modules in the Diploma in Distilling,” he explains.
This gave Harry a deeper understanding of the technical side of alcohol production.
As Ireland’s agricultural industry as a whole is export-led, the Meath native emphasises that young people interested in the sector will continue to have different opportunities as it continues to grow.
“There are so many areas in the sector that require a range of different skills, interests and backgrounds. Having worked in many markets abroad, I have seen first-hand the respect and interest people have for value-added Irish agricultural produce, with Irish whiskey being one of many great ways to showcase this. There is a mutual benefit to farmers and food and drink producers. We can’t have one without the other.
“I believe the new wave of ideas and energy from young people will be key to the continued success of the sector here,” he concludes.
See boanndistillery.ie
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