There is a long history of ageing liquor at sea. Starting in the 16th century, brandy and later whiskey was often transported in barrels on ships to its final destination and the movement of the ship on the waves were believed to have accelerated and improved the spirit.  But ageing whiskey on the road has been a far less common occurrence … well, until now.  US whiskey brand, WhistlePig has just released their Roadstock Rye where barrels were placed on what could best be described as a rolling rickhouse and driven along Route 66 across America.  To better understand the journey, we talk to blender Meghan Ireland and distiller Mitchael Mahar about taking whiskey on the road and what changes that makes to the flavour of the blend.