In the early stages of creating Baileys, a simple kitchen mixer played a key role. The team behind the drink – including David Gluckman (who also helped create Tanqueray Ten gin) and Tom Jago (a visionary behind Johnnie Walker Blue Label) – initially used an ordinary kitchen mixer to blend the ingredients. Three years and countless attempts later, the recipe was perfected, and Baileys began its rise to global success. Both the production method and the exact recipe remain closely guarded trade secrets to this day. Baileys is still produced exclusively in Dublin.

The new liqueur was created with women in mind. In addition to cream and whiskey, vanilla pods and cocoa beans were added to deliver the beloved smooth, sweet flavor. Ninety percent of the drink’s ingredients – and even the packaging materials – are of Irish origin, with the only exceptions being vanilla and cocoa, which cannot be grown in Ireland’s cool climate.

Although it is a thoroughly Irish drink, its name surprisingly comes from a London restaurant. The creators wanted a name that would feel both Irish and British. By chance, they came across Bailey’s Bistro in London and realized that the name sounded fitting and culturally appropriate for both markets – the perfect choice for their new liqueur.