Company:
Balcones Distillery
Job:
President & Head Distiller
Website:
balconesdistilling.com
How long have you been working in the whisky industry?
About five years now. I have been a brewer for nearly 20 years, mostly
amateur, which is what really brought me in to whisky business. Funny story
actually, I was preparing for what was
then the Institute of Brewing’s Diploma exam when they joined with the Guild of
Distillers. In that first year, there was no time to create a separate diploma
exam for distillers, I imagine, so they just tacked a distilling section on to
the brewers’ diploma exam. I wouldn’t say that fully prepared me as a
distiller, but it certainly underscored the relatedness of my brewing
experience to the production of whisky.
What has been your biggest career highlight to date?
Definitely Balcones win of both Whisky Magazine’s Icon awards as well as
the Wizards of Whisky World distillery of the year award in the same year. It’s
been wonderful to see Balcones whiskies be so well received.
Can you remember your first dram, and indeed what it was?
I’m afraid that’s been too many drams ago. But I remember that it made me
want to try more and different whiskies. I do remember that I gravitated toward
Scotch malts very early, Islay whiskies in particular. Since then I have
broadened my horizons to include many other whiskies including American styles.
What does whisky mean to you?
Whisky is an expression of place, at its best, I think. It’s a beautiful conjunction
of art and science that involves many simple processes which combine in
complicated ways to become something unspeakably complex.
Where would you like to see yourself in five years time?
Right where I am, honestly! That is I hope
that we’re able to continue our expansion into our new facility and grow, both
as distillers and a company. But I want to stay here at Balcones for many
years.
What was your last dram?
I’m actually enjoying a rather unique dram right now. If I didn’t know
better, I’d swear it was an older high rye bourbon with a touch of Armagnac
added. Infact, it’s our most recent blend of Rumble Cask Reserve, an
interesting spirit distilled from a mixture of Demerara sugar, mission figs and
Texas wildflower honey.
Do you have a favourite whisky and food pairing combination?
Picking a favourite would be hard, but I recently enjoyed a mixture
roasted sweetbreads, whisky soaked peaches and pork belly with a nice soft malt
whisky that was fabulous.
What’s your favourite time and place to enjoy a dram?
I have a nice big porch at our house, so there around dusk with a friend would
be my favourite. Add a nice cigar and I’m in bliss.
What do you think is going to be the next big thing on the whisky
horizon?
There are so many exciting things going
on right now it’s hard to say. Certainly the advent of the American craft
whisky movement would be on that list.
We’re still early in the game there, but I think we’ll all get to enjoy
quite a few more excellent and unique whiskies as the industry continues to
mature.
I’m also very excited the variety of
whiskies that are becoming more available.
It used to be that we could only get a good selection of quality
American, Scotch and Irish whiskies (and only a few Irish at that) in our neck
of the woods. I love that we’re now seeing new offerings from England,
continental Europe, Japan, India, Australia and the list goes on. There’s
tremendous energy continuing in the whisky industry right now.
What’s the one dram you couldn’t live without?
I feel
like a traitor to the cause to have to pick just one, but if I must. Balcones
malt is favourite of mine for obvious reasons.
Many thanks to Chip Tate. Who will be the
next Whisky Insider? Click back soon to find out!