Company:
Burn Stewart Distillers Ltd
Job:
Master Distiller
Website:
burnstewartdistillers.com
How long have you been working in the
whisky industry?
In April 2013, I will have been in the industry for 40 years.
What has been your biggest career
highlight to date?
There have
been many highlights during my career as I have progressed through the industry
but probably the most significant was being appointed as Master Blender with
Burn Stewart in 2002.
Can you remember your first dram, and
indeed what it was?
My first
whisky experience was discovering the wonderful aromas from my father’s glass
of blended whisky when I was around 10 years old. The first whisky that I
really tasted properly was Glengoyne Single Malt around 8 years old straight
from the cask when I started working at the distillery in 1973. In those days
it was a traditional practice for the distillery workers in all distilleries to
be given two or three drams a day as perk of the job. This practice was
discontinued around 1976 across the entire industry due to Health & Safety
concerns.
What does whisky mean to you?
Whisky has
been a massive part of my life for almost 40 years now so its importance to me cannot
be underestimated. From that very first dram at Glengoyne 40 years ago I became
hooked on Single Malt Whisky. I began to appreciate the vast differences of all
malt and grain whiskies the longer I worked in the industry and especially
since I was introduced to blending. To this day I continue to appreciate the
individuality of malt and grain whiskies of all ages.
Where would you like to see yourself in
five years’ time?
As much
involved with the blending and creation of all styles of whisky as I am now.
What was your last dram?
The last dram
I consumed before this interview was actually a large Scottish Leader with a
little water last night.
Do you have a favourite whisky and food
pairing combination?
The
versatility of single malt makes it an ideal accompaniment for a wide range of
food. Whisky themed dinners are becoming more and more popular where single
malts are paired with the individual dishes instead of wines. I personally
think that single malt and cheese are a magical combination. There are so many
different styles of cheese but I believe there is a single malt to match with
any of them. One of my personal favourites is enjoying the strong salty taste
of Roquefort cheese with the sweet honeyed flavours of 12 year old Deanston.
What’s your favourite time and place to
enjoy a dram?
Enjoying both
blended and single malt whisky is a mood thing and depending on the location or
circumstances this would influence my choice of dram. I have many special
memories over the years of drams enjoyed with some wonderful people whom I have
met in countries all over the world. A really special place for me to enjoy a
dram is with good friends or colleagues at the source of the water that the
distillery used to create the whisky and to reduce the strength with a few
drops of that actual water.
What do you think is going to be the
next big thing on the whisky horizon?
Whisky
continues to evolve and new, emerging markets are becoming familiar with the
versatility of blended whiskies and the complexities and uniqueness of single
malts. I am seeing whisky all over the world being enjoyed by a much younger
crowd of both men and woman who appreciate these aspects. Whisky sales will
continue to grow driven by the ever increasing demands and increased knowledge
of the consumer.
What’s the one dram you couldn’t live
without?
As I mentioned
enjoying a dram is a mood thing and as well as being extremely proud of all the
expressions from our three distilleries I enjoy not only those but also a wide
range of other whiskies throughout Scotland. However it would be fair to say
that I enjoy drinking blended whisky as well as single malts so I have a wide
choice. I am particularly fond of our Tobermory 15 year old, Bunnahabhain 12
year old and our Deanston 12 year old.
Many thanks to Ian MacMillan. Who will be the next
Whisky Insider? Click back soon to find out!