Name: Sandy McIntyre
Company: Ian Macleod Distillers
Job: Tamdhu Distillery Manager
Website: tamdhu.com

How long have you been working in the whisky industry?
I joined the industry from what you could describe as a rather unusual background. I graduated with a degree in Environmental Chemistry before joining the Scottish Environment Protection Agency, and later managed wastewater treatment plants in the north-east of Scotland.

In 2006, I joined Diageo at the maltings at Burghead and Roseisle as part of the management team. I was there during the construction and opening of Roseisle Distillery. In 2010, I was transferred – something Diageo does as part of its management cycle – to the Glenlossie Complex just outside Elgin, where I managed Glenlossie and Mannochmore Distilleries. In 2014, I was transferred again, this time to Glen Spey in Rothes. In December 2014, I was delighted to join the team at Tamdhu as Distillery Manager.

What has been your biggest career highlight to date?
I actually have two highlights. In 2015, I was thrilled to be part of the team that developed Tamdhu Batch Strength 1 with our Master Blender, John Glass. Just three weeks after its release, it went on to win Gold at the San Francisco World Spirits Competition.

My second highlight was seeing my signature on Tamdhu Batch Strength 2, released in November 2016. Like most distillery managers, it represents a legacy, and I know it’s something both my parents would have loved to see. My dad certainly enjoyed a dram or two, while my brother marked the occasion by buying 50 bottles and gifting them to family members and business clients.

Can you remember your first dram, and what was it?
The first whisky I ever tasted was a Famous Grouse, given to me by my dad when I was a wee boy of five or six. It was dabbed on a cloth to help cure toothache. I don’t remember it working, but I do remember it tasting awful — not because it was Grouse, but simply because it was whisky!

The first drams I truly remember would have been around 1993, although I’m sure I’d shared a few before then. I was working in Oxfordshire for a year with Esso and, at the time, wanted to sound as though I knew all about whisky. I would regularly return from weekends back home with a bottle of Bowmore. It wasn’t commonly seen further south, where Glenfiddich and Macallan tended to dominate the top shelf, so I think I was trying to appear knowledgeable and impressive — whether it worked is another matter!

What does whisky mean to you?
That’s an interesting question for me, as it wasn’t something I thought much about before joining Tamdhu. Despite working in whisky, my drink of choice used to be Captain Morgan’s Spiced Rum and cola. Since then, I’ve learned a huge amount and adopted a real “every day is a school day” philosophy.

There was a time when I thought casks were simply vessels for maturation, but as my understanding has grown, I’ve realised just how much influence good wood selection has on quality, and how closely it needs to be monitored. The range of flavours and levels of quality never fails to amaze me, allowing consumers to explore and discover what suits them best.

Today, my drink of choice is whisky — particularly sherry-matured malts. Whether my palate has changed or I’ve simply matured alongside the whisky, I’m not sure, but the complexity of whisky is certainly more to my taste now.

Where would you like to see yourself in five years’ time?
I hope I’ll still be at Tamdhu — I never want to leave. In previous roles, I was never so immersed in a brand, but after more than two years at Tamdhu, I’ve become deeply passionate about what we do. The team here are incredibly enthusiastic and genuinely enjoy their work. They want to see the brand develop and expand, and are always keen to hear about sales, new releases and upcoming projects, whether site-based or brand-led.

Patience is sometimes difficult, even though I’ve always said it’s essential for making great whisky. I’d love to see additional expressions — perhaps single casks, or a 15- or 18-year-old — and while these will come with time and careful stock management, I very much want to be here when they arrive.

What was your last dram?
I was sampling the very first cask of Tamdhu filled after Ian Macleod Distillers resumed production in 2012. It’s a first-fill sherry cask, milled, mashed, distilled and filled by my Assistant Manager, Iain Whitecross. We’ve drawn a sample each year since March 2015 to observe its maturation and colour development. It’s remarkable to nose and taste the journey the spirit is on, and it will be fascinating to continue monitoring it year on year until the cask is eventually called forward for disgorging. It already has impressive depth of colour, though as you’d expect, it’s still a young whisky.

Do you have a favourite whisky and food pairing?
This is something I’ve only started to explore recently. I’m not particularly adventurous with food, as my tastes are fairly plain. When enjoying an older whisky, I’ll often pair it with a simple cheese platter.

As I’ve got older, I’ve found that instead of finishing a meal with a dessert, I’d rather enjoy a good malt with some Scottish cheeses. Peppered crowdie on oatcakes is a current favourite, paired with either Tamdhu 10 Year Old or Glenfarclas 18 Year Old.

What’s your favourite time and place to enjoy a dram?
It has to be with my eldest brother, Douglas, and the rest of my family around. Despite the number of McIntyres in the family, Doug is the only other one who enjoys a dram. Ideally, it would be at my house at Tamdhu, though it’s rare that we’re all together there. His home in Glasgow would be my second choice. Glasgow is my home city, and I’m proud of that — so what better place to celebrate family and friendship?

What do you think will be the next big thing on the whisky horizon?
I think it will centre on assurance schemes for casks, ensuring consistent cask quality across the industry. I’d also like to see clearer labelling that tells consumers whether caramel colouring has been added. While I understand the need for colour consistency in large blends, I believe that high-quality single malts should not require caramel simply to improve their appearance. At Tamdhu, we exclusively use sherry casks and have no need for added colour — everything comes naturally from the wood.

What’s the one dram you couldn’t live without?
Dare I say it, but Glengoyne 21 Year Old would have to be up there. It’s the kind of whisky I aspire for Tamdhu to become — hopefully when it reaches 18 years of age. The depth of flavour, colour and quality is superb. Like Tamdhu, it showcases sherry maturation beautifully, with notes of sultanas and pear, vanilla, subtle fudge and a hint of spice. It’s a dram to sit with, savour and truly explore.

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