The first Irish Cream liqueur, marketed internationally in 1979 by Gilbey's, a Dublin gin and wine company, who wanted to carry a drink, the idea blending 2 typical Irish products; Milk and whiskey. After several failed trials, and only after it was discovered that in the preparation of milk cream the milk protein had to be omitted to add only later, the two could be blended together. A process in which the whiskey does not spoil the cream.
