Gregg Wallace is in Ireland at an enormous liqueurs factory that produces 540,000 bottles a day. He follows the production of cream liqueur from the arrival of maize to make Irish whiskey right through to dispatch of the finished liqueur.
Meanwhile, Cherry Healey is at the plant where 85 per cent of Ireland's bottles and jars are recycled. They process 500 tonnes every day. Cherry also investigates the science behind aperitifs.

Historian Ruth Goodman is getting spiritual with the history of liqueurs. She learns that their origins are to be found a world away from funky downtown bars. She visits a former monastery and discovers that the drinks were invented by monks looking for the elixir of life.

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