Who Is Alex Chasko Master Distiller And Blender at Teeling Whiskey?

Master Distiller And Blender, Alex Chasko At Teeling Whiskey

Teeling Whiskey

As National Irish Coffee Day 2026 approaches on January 25th, whiskey enthusiasts are gearing up to celebrate one of the world’s most iconic cocktails. Recently ranked #11 on Bacardi’s list of global trending cocktails, the Irish Coffee has transcended its nostalgic roots to become a staple of modern mixology. But what makes a truly “perfect” Irish Coffee? It’s more than just a blend of rich coffee, sugar, and cream—it all starts with the right Irish whiskey. To uncover the secrets behind a world-class cocktail, I sat down with a true industry pioneer: Master Distiller & Blender, Alex Chasko at Teeling Whiskey.

Teeling has been a driving force in the Irish whiskey renaissance, renowned for its innovative cask finishes and award-winning flavor profiles. As the company’s very first employee, Alex Chasko has evolved from a chemistry student in Oregon to one of Dublin’s most influential distillers. Under his guidance, Teeling has redefined what premium Irish whiskey can be, blending deep-rooted tradition with a relentless drive for innovation. In this exclusive interview, we will hear Chasko’s insights on his remarkable journey, the secrets behind Teeling’s success, and his expert insights on everything from award-winning single malts to crafting the ultimate Irish coffee. Prepare to uncover the story behind one of the most dynamic brands in whiskey today.

A Conversation with Alex Chasko

Alex Chasko

Teeling Whiskey

Noel Burgess: Can you tell us a bit about your background and how you got into whiskey-making?

Alex Chasko: I grew up in Lake Oswego, a suburb of Portland, Oregon. I was always curious about a variety of subjects—chemistry, biology, physics, and even history. I ended up studying chemistry at the University of Oregon, but it wasn’t until halfway through my degree that I realized my true passion: brewing and distillation.

It all clicked when a professor pointed out that I wasn’t genuinely interested in his research. He was right. What I really wanted was to explore the craft of beer-making. Brewing combined history, science, and social interaction—everything I loved. That curiosity eventually led me to Heriot-Watt University in Edinburgh, Scotland, where I earned a master’s degree in brewing and distilling. It was a unique opportunity to dive deep into both beer and whiskey production.

Burgess: What brought you to Dublin and Teeling Whiskey?

Chasko: In 2008, I moved to Dublin with my wife, Valerie, who’s Irish. It was right at the tail end of Ireland’s “Celtic Tiger” economic boom. While many people were leaving Ireland due to the downturn, I was just arriving, full of optimism and ready to find my place in the whiskey world.

Teeling Distillery

Teeling Whiskey

I met the Teeling family—John, Stephen, and Jack—and we shared a vision for Irish whiskey. We believed in its potential for a renaissance, much like the craft beer movement in the U.S. Stephen and Jack founded Teeling Whiskey in 2012, and I became their first employee. My role was to bring unique flavors and innovation to Irish whiskey, which was traditionally more uniform in style.

Burgess: What were the challenges of being employee number one?

Chasko: The biggest challenge? There was no one else! It was just me and the founders in an empty office with 12 desks. I remember taking all the pens from the other desks to make sure I wouldn’t run out. In those early days, I wore many hats—production, marketing, sales, you name it. I even spent days figuring out how to package whiskey samples in a way that wouldn’t make them look like urine samples! It’s amazing what you think about when you’re on your own—like, how do you get someone to actually open a random sample vial in the mail and trust it’s whiskey, not something else?

Burgess: Teeling has done unique collaborations—can you share a memorable one?

Chasko: One of our most interesting collaborations is with the University of Notre Dame. When they first approached us about working together, I was pretty skeptical—I mean, as an Oregon graduate, Notre Dame wasn’t exactly on my radar! But pretty quickly, I realized we actually shared a lot: a drive for innovation, a strong sense of tradition, and a commitment to excellence.

The Phoenix Legends series, included a special release for the 1977 Notre Dame vs. USC football game—the game famous for the debut of the green jersey.

Teeling Whiskey

This partnership led to the creation of the Phoenix Legends series, including a special release for the 1977 Notre Dame vs. USC football game—the game famous for the debut of the green jersey. It might sound like a small detail, but that moment holds legendary status for Irish fans. I got to showcase the commemorative bottle at a recent USC–Notre Dame game, and the coolest part for me was meeting Joe Montana, the legendary quarterback who led the team to a national championship that season. Showing him the bottle inspired by that iconic game was a real career highlight, especially since I grew up a 49ers fan. Experiences like that remind me how far Teeling has come—and how whiskey can connect people in unexpected ways.

Burgess: How has your role evolved over the years?

Chasko: My role has shifted from being hands-on with every task to mentoring a team and maintaining Teeling’s creative edge. Building a team has been one of the most rewarding aspects. It’s about finding people who compliment your skills and share your passion. Delegating tasks and trusting others to bring their expertise has been key to our success.

Burgess: What’s your proudest moment since joining Teeling?

Chasko: Despite all the challenges, our drive for innovation and quality has really paid off. Teeling Whiskey has won over 300 awards globally, including top honors like World’s Best Single Grain, World’s Best Single Malt, and World’s Best Single Pot Still. Personally, being named Master Blender of the Year was a highlight, but what means most is that these awards reflect the hard work and creativity of our entire team. We put ourselves forward not just for recognition, but to show whiskey lovers they’re getting a truly outstanding product.

Burgess: Teeling is known for its innovative approach. How do you balance creativity with tradition?

Chasko: I see it as a conversation with the consumer. We honor the traditions of Irish whiskey while pushing boundaries with unique cask finishes and flavor profiles. For example, we’ve experimented with over 300 cask types, including Portuguese oak, which surprised everyone with its bold, unconventional flavors.

After all the awards Alex Chasko and Teeling have won, the thing that means the most to him is, “these awards reflect the hard work and creativity of our entire team.”

Teeling Whiskey

It’s about listening to what consumers want and being willing to take risks. Sometimes, the most unexpected experiments turn out to be the most successful.

Burgess: Speaking of experiments, what’s the craziest bottle a consumer has sent you to try?

Chasko: There have certainly been some funny ones along the way. We’ve had visitors bring us the strangest bottles, including the infamous Icelandic sheep dung whiskey—let’s just say that one didn’t become a favorite in the office.

Teeling Small Batch

Zima Photos

Burgess: What’s your favorite Teeling whiskey for someone new to the brand?

Chasko: I always recommend our Teeling Small Batch. It’s a blend finished in rum casks, which gives it a light, sweet, and approachable profile with a hint of rum raisin. It’s a great gateway whiskey, especially for people who might not typically enjoy whiskey.

Burgess: How has the Irish whiskey industry evolved, and what role has Teeling played?

Chasko: When we started, there were only three or four distilleries in Ireland. Now, there are over 50. Teeling has played a role in inspiring this growth by showing that Irish whiskey can be innovative and diverse. We’ve pushed the boundaries, and even the larger, more traditional brands have started experimenting with new releases and flavors.

Burgess: What’s your vision for Teeling Whiskey over the next decade?

Chasko: I want us to continue pushing boundaries and expanding our reach. My goal is for Teeling to be recognized globally for our pot still, single malt, and blended whiskeys. It’s about growing our circle of influence and bringing more people into the world of Irish whiskey.

Burgess: What advice would you give to someone looking to break into the whiskey industry?

Chasko: It’s a tough industry, but the fundamentals of business apply: identify your market, understand how to reach them, and deliver a product they’ll love. For entrepreneurs, there’s a real opportunity in Irish whiskey to innovate and stand out. It’s all about finding your niche and staying true to your vision.

Try Irish Coffee with a bit of Teeling in it!

Teeling Whiskey

Burgess: Teeling is often enjoyed in Irish coffee. Can you share the story behind this iconic cocktail and how Teeling approaches it?

Chasko: Absolutely! The origin of Irish coffee is wrapped in as many stories as there are bartenders in Ireland, but the version I like best begins at Shannon Airport on Ireland’s west coast. Back in the days of seaplanes and propeller flights, travelers waited out bad weather for hours, cold and damp. To warm them up, someone had the idea to add Irish whiskey to their coffee—and Irish coffee was born. The tradition made its way to San Francisco’s Buena Vista Café, helping the drink achieve worldwide fame. You’ll hear other claims it started in Dublin or elsewhere, but the heart of it always remains rooted in Irish hospitality.

At Teeling, we’ve embraced this legacy by crafting a whiskey that shines both on its own and in an Irish coffee. We wanted a whiskey that brings out the best in the drink—light, sweet, and approachable, yet with enough of a twist to stand out. Our Small Batch, with its subtle rum-raisin notes, blends beautifully with good quality coffee and rich cream. The key, I think, is balance. Use a high-fat fresh cream—skip the canned stuff!—and always finish with freshly grated nutmeg (and a bit of mace if you have it). That little bit of spice elevates everything in the glass.

Burgess: What’s your favorite way to enjoy Teeling Whiskey?

Chasko: My favorite way to enjoy Teeling really depends on the setting and mood. If it’s a hot day, I love Teeling poured over ice—it’s incredibly refreshing and brings out the subtler notes of the whiskey. After a long day, nothing beats sipping it neat, appreciating the craftsmanship and the layers of flavor. I’m also a big fan of Teeling in cocktails. A well-made whiskey sour using Teeling delivers a fantastic balance of citrus and spirit, and of course, our Small Batch makes a killer Irish coffee—the kind where the whiskey’s rum-raisin character marries perfectly with the coffee, cream, and a dusting of nutmeg. I’ve tasted unique Teeling cocktails crafted by bartenders all over the world, from Paper Planes in trendsetting bars to a surprising Hemingway Daiquiri with Teeling Single Malt in Sarasota, Florida. That blew my mind because it was so unexpected—who would have thought Teeling in a daiquiri would work so well?

One of the best parts of my job is seeing how creative mixologists can get with our whiskey. Some bartenders have used our single malt in the cream for Irish coffee, so you drink the coffee through the whiskey-infused cream and still get all the flavor. I’ve had memorable nights sharing Teeling with rooms full of whiskey aficionados and total newcomers—in both cases, watching their reactions to new flavor profiles is incredibly rewarding.

When pairing, I think Teeling goes exceptionally well with desserts—try the Small Batch with rich chocolate or the Single Malt with a citrus tart. But honestly, half the fun is experimenting and discovering new pairings and cocktails. That sense of exploration and sharing is what makes enjoying Teeling such a special experience for me.

Burgess: Any final thoughts?

Alex Chasko like to experiment but always with the consumers needs in mind.

Teeling Whiskey

Alex Chasko : My advice for anyone would be, if they can, to travel. Experiencing different cultures, flavors, and techniques firsthand is invaluable because it gives you a worldly perspective that shapes how you approach your craft. For me, moving from Portland’s craft beer scene to a brewpub in Singapore, and then to Dublin at Teeling, challenged me to think differently about ingredients, fermentation, and aging. That perspective inspired me to experiment with casks from Sweden, Rivesaltes wine barrels from France, and Belgian beer barrels to name but a few, and travel does not just expand your palate, it expands your imagination, and that curiosity drives every decision I make in the distillery.

Who Is Alex Chasko Master Distiller And Blender at Teeling Whiskey?

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