Company:
Chivas Brothers

Job:
Ballantine’s Master Blender

Website:
ballantines.com

How long have you been working in the whisky industry?
I’ve worked in the whisky industry since 1983 and during my
first year I showed an aptitude for being able to identify different flavours
on the nose. Very early in my career I started nosing samples regularly but I also
spent time in all areas of the whisky making process to increase my knowledge
across the business as much as possible. It’s been an incredible journey!

What has been your biggest career highlight to date?
As part of my development, in 1992 while working as a
Quality Controller in Dundee, I was invited to spend one day a week with Jack
Goudy, the legendary former Master Blender of Ballantine’s. I spent more and
more time learning from Jack and, after this period of apprenticeship, I was
appointed Blender at the Ballantine’s Headquarters in Dumbarton. Ballantine’s
has only ever had five Master Blenders in its 150 year history which has given
all of the Ballantine’s whiskies the advantage of great expertise handed down
through the generations of Master Blenders. It’s a very special legacy to be a
part of and I’m humbled by that every day.

Can you remember your first dram, and indeed what it was?
My first dram was back in 1983 when I started work at
Stewarts Cream of the Barley in Dundee. I was given a large dram of very old
cask strength first fill sherry matured Glencadam from the manager whilst
visiting Glencadam distillery. The taste was outstanding: sweet, smooth and
fruity. The distillery manager insisted I add some water to open up the flavour
and fully appreciate the flavour. Glencadam distillery was associated with our
brands and part of the formula for SCOB and was part of the group at that time.

What does whisky mean to you?
Nothing gives me greater pleasure than discussing Scotch
whisky and I absolutely love to share my passion with people who appreciate Ballantine’s.
I really enjoy the variety of my job as a Master Blender because I get to work across
the entire whisky production process and interact with whisky fans and colleagues
at all levels of the business.

Where would you like to see yourself in five years’ time?
Continuing to enjoy creating the best Scotch: Ballantine’s!

What was your last dram?
My last dram was on Monday night whilst staying at our
company house, ‘Craigduff’ in Keith. I travel to Speyside most weeks on a
Monday and Tuesday to test the new distillate from all our distilleries. I
enjoyed a glass of Ballantine’s 17 year old. It was superb and up to the usual
standard with the signature delicate, balanced, sweet soft fruit flavours and a
sensation of smoke. I am in the very fortunate position that I can justify this
as homework!

Do you have a favourite whisky and food pairing combination?
I often add a good measure of water to my whisky to help
change the dynamic of the flavours as well as the temperature, which can really
complement lighter foods such as salmon. And always remember that American oak
imparts a predominantly vanilla spice so a dish with vanilla flavours will
really work as a pairing, too.

What’s your favourite time and place to enjoy a dram?
A really special place for me is Glamis Castle just outside
Forfar. Every year in July I meet up with some of my friends for a big vintage
car rally. We stay in the grounds of the castle all weekend and there is
nothing better than sitting outside in fantastic surroundings with old friends
enjoying a large glass of Ballantine’s 12 Year Old.

What do you think is going to be the next big thing on the
whisky horizon?
We are always listening to whisky aficionados and appreciate
that there is a real thirst for new products that explore the influence of wood
and aging in whisky. So we’ll continue
to look into new ways of impressing and engaging Ballantine’s fans and new
whisky consumers through innovation.

What’s the one dram you couldn’t live without?
Ballantine’s is my favourite whisky; it offers a unique
drinking experience that is incredibly complex with layer upon layer of perfectly
balanced, wonderful flavours. I drink my Ballantine’s with about 50/50 bottled
water and also enjoy Ballantine’s 12 Year Old with soda in a tall
glass with lots of ice.

Many thanks to Sandy Hyslop
. Who will be the next Whisky Insider? Click back soon to find
out!