Founder & Master Distiller
How long have you been working in the whisky industry?
I founded Bimber back in 2015, so that would technically mean only four years. But my family from Poland has a generations long history within moonshining, and so I’ve been learning and mastering the art of distillation since a very young age. Founding and creating Bimber distillery was a culmination of that lifelong passion.
What has been your biggest career highlight to date?
Launching our inaugural English single malt whisky has been a true highlight. It requires a lot of patience to wait the three years from when our first casks were laid down, until they’re legally whisky. But I’m delighted that the wait has been worth it – our first release possesses the qualities and style that I have been aiming for from our production methods. It’s light, accessible and very fruity. We’ve all put in a lot of hard work into making the best possible whisky we can, so finally seeing people getting to enjoy the fruits of those labours is a career highlight I’m unlikely to ever forget.
Can you remember your first dram, and indeed what it was?
It was likely a blended whisky such as Ballantine’s.
What does whisky mean to you?
For me, whisky has been a near lifelong passion and at times, a (healthy) obsession! It’s about the art and craftsmanship, the incredible array of aromas and flavours and above all, about the sharing of experiences and memories. There’s nothing like a good dram with good friends!
Where would you like to see yourself in five years’ time?
Probably exactly where I am now – leading a truly exciting whisky distillery that does things a little differently from most. We’d like to be recognised as a leading producer of the best quality English single malt whisky and renowned for the care and attention to detail we place in to every single stage of our whisky making process.
What was your last dram?
It was Bimber 'The First'. We’ve just released our inaugural London single malt whisky, so I’m enjoying sharing it with friends and whisky lovers as much as possible. I’m really pleased that people seem to be enjoying as much as I do!
Do you have a favourite whisky and food pairing combination?
I’m quite a carnivore so I always enjoy the pairing of steak with whisky. A lot of the more robust whiskies can hold up to the big beefy flavours of red meat and sometimes, I find that the ‘grill’ flavour can copy that of a well charred cask. Beef and whisky – it’s hard to go wrong!
What’s your favourite time and place to enjoy a dram?
At the distillery with friends after a long day. For me, there’s still a great connection between the aromas and flavours of a whisky and its creation.
What do you think is going to be the next big thing on the whisky horizon?
I’m starting to see more and more distillers experimenting with yeast. Whilst some believe that yield is everything, others recognise that many of the aromas and flavours are developed long before the liquid reaches the distillation and maturation stages.
What’s the one dram you couldn’t live without?
Again, it’s likely 'The First'. It’s the opening chapter of the ongoing story of Bimber!
Many thanks to Dariusz Plazewski. Who will be our 100th Whisky Insiders interviewee? Click back soon to find out!