Company:
Diageo

Job:
Luxury Malts Ambassador – Mortlach

Website
malts.com

What has been your biggest career
highlight to date?
I recently put myself through a second degree – a diploma in distillation
with the Institute of Brewing and Distilling (IBD). As a result, I gained the
overall highest mark internationally for the qualification and was commended by
the Worshipful Company of Distillers. I don’t have a scientific background,
having originally studied Geography at University, so I’m extremely proud of
myself to have achieved this in a biochemistry/chemical engineering course.

Can you remember your first dram, and
indeed what it was?
I only actually began to like whisky around 5-6 years ago. While I was
bartending I taught myself to like whisky as I wanted to enjoy it –whisky is an
acquired taste and I really wanted to learn to appreciate it. In learning to
like it I fell in love with it, and originally this was through cocktails. The
first cocktail that took my fancy was a sweet Rob Roy, and the first dram –
Glenmorangie Quinta Ruban. I have a sweet tooth and the finish in a port cask
did it for me.

What does whisky mean to you?
Whisky is my life – my passion – and I’m very lucky to be involved with
it 24/7. There’s never been a better time to be in the industry. Through whisky
I’ve got friends across the world, both those who work directly with it and
those who enjoy a dram every now and again.

Where would you like to see yourself in
five years time?
Three years ago I didn’t think I’d be doing what I am today, although it was
my dream to be where I am right now. Who knows where I’ll be in five years’ time, but
hopefully I’ll be enjoying it just as much as I am now!  

What was your last dram?
I’ve spent this last week in Taipei working with the whisky team out here
and introducing people to the rebirth of Mortlach and the new expressions. Last
night I hosted a dinner at a really cool Japanese speak-easy style restaurant –
reminiscent of those found around Tsukiji Fish Market in Tokyo – and we finished
the meal with Mortlach 25 Year Old. A sultry, sophisticated, perfumed and decadent
whisky – the perfect end to a delicious meal with new friends.

Do you have a favourite whisky and food
pairing combination?
I’ve got a sweet tooth and am a sucker for good dark chocolate with a high
cocoa percentage. I’ve recently been working with Iain Burnett – the Highland
Chocolatier – matching the new Mortlach range to some São Tomé single origin
truffles. The combinations we’ve come up with have absolutely blown me away.

I absolutely love oysters – I got the taste for them last year when I
travelled across the states hosting whisky & oyster tastings. As a result
I’m now able to identify nuances between east vs west coast; cold vs warm water
oysters etc…and my favourite combinations – a fresh, green young whisky with a
creamy oyster, such as a Kumamoto; and an oily, briny whisky, such as Talisker
57 degrees, with a cold-water oyster. There’s an amazing oyster bar in Seattle
called ‘The Walrus and the Carpenter’ – when I went there last summer the
shuckers gave me an incredibly intense, briny arctic oyster that would have
matched perfectly to anything with a hint of smoke and iodine.

What’s your favourite time and place to
enjoy a dram?
I love going home and enjoying a whisky with my dad – he’s a big fan and
often saves bottles for us to enjoy together! Always with friends and family –
I love the way whisky brings people together.

What do you think is going to be the
next big thing on the whisky horizon?
World whisky has been on the rise for the last few years and there are
some delicious bottling’s out there. More recently we’ve seen an increase of
flavour driven whiskies where flavour is king, rather than age. I think we’re
going to see more of these in years to come, especially as through science
we’re understanding more and more about oak and its role in flavour creation
through maturation. 

What’s the one dram you couldn’t live
without?
I love perfumed, waxy
whiskies – one of my highlights being Clynelish. I recently tried the distiller’s
edition and was completely blown away by it – an absolute stunner!