Name: Isabella Wemyss
Company: Wemyss Family Spirits
Job: Production Director
Website: kingsbarnsdistillery.com
Socials: wemyssmalts

How long have you been working in the whisky industry?
It has been just over 20 years now. My brother William and I founded Wemyss Malts in 2005 as part of Wemyss Family Spirits, an independent, family-owned business. That independence has shaped how we approach everything since.

We set out to create whiskies that are led by flavour rather than convention. That means thinking carefully about how different elements come together in the final whisky and taking the time to get that balance right.

What makes Wemyss genuinely distinctive is that our approach goes beyond the familiar territories of region, age and finish, instead painting emotive pictures through flavour. My focus is always on achieving consistency and clarity of flavour. I began my career in tea, training initially as a tea taster. Few whisky producers can claim that kind of cross-disciplinary approach and I believe it shows in the care and precision that defines every Wemyss release.

What has been your biggest career highlight to date?
Building Wemyss Malts into a recognised name in Scotch whisky has been incredibly rewarding.

One highlight has been the evolution of our own releases over time. Velvet Fig is a good example of that. It is a style we have revisited and refined over time, and more recently we introduced a 12 Year Old age statement which has allowed the whisky to develop greater depth and structure. That progression reflects the benefit of patience and a long-term approach.

More broadly, it has been encouraging to see how both whisky lovers and those new to the category have responded to flavour-led whisky. When we first began naming our whiskies after their flavour profiles, it was a novel approach, but it has helped people connect more directly with what is in the glass. That clarity has always been important to us.

Can you remember your first dram, and indeed what it was?
It was a blended malt, a style which has always fascinated me. I am far more interested in how the whisky tastes than the occasion around it.

I approached my first dram analytically, looking at aroma, texture and how the flavours had come together. That naturally led me to think about how those characteristics are shaped over time. It was less about a single moment and more about a gradual understanding. You begin to recognise patterns, certain styles and different influences which builds into a much clearer sense of how a whisky comes together.

What does whisky mean to you?
For me, whisky is about balance and clarity. At Wemyss Malts, we have always believed that whisky should be presented honestly. That is why we bottle without chill filtration and with natural colour, so that what you are tasting is a true reflection of the whisky itself.

It is also about creating something with a clear identity. Whether it is The Hive, Spice King or Peat Chimney, each whisky is designed to express a distinct flavour profile. That idea of giving a whisky its own personality has been central to our approach from the beginning.

There is also a strong sense of provenance. We are a family business, and that allows us to take a long-term view and focus on quality above all else.

Where would you like to see yourself in five years’ time?
I would like to continue building on the foundations we have established at Wemyss Malts. As our stocks mature, we have more opportunity to create whiskies with greater depth and complexity. That is an exciting stage to reach, as it allows for more nuance and refinement in how we bring different elements together.

We are also continuing to expand our range and explore new expressions. It is important that any growth feels considered and aligned with what we stand for as a business.

What was your last dram?
My last dram was a cask sample. A large part of my role involves regularly assessing whisky as it matures, understanding how it is developing and how it might contribute to a future release.

I bring a deeply personal and methodical approach to cask selection with each of our blended malts starting from the choice of casks. I analyse how the spirit’s character and the wood’s influence will evolve over time, considering factors like copper contact during distillation, cask type and warehouse conditions to ensure the intended flavour profile is achieved.

Do you have a favourite whisky and food pairing combination?
My favourite dram and pairing was a Kilchoman which had been matured in a Pedro Ximénez sherry cask paired with a white chocolate chip cookie and ice cream. The peat and sweet in the whisky perfectly balanced the sweetness of the dessert.

In many ways, pairing whiskies with food reflects the same thinking as blending. You are looking for balance and for elements that enhance one another rather than dominate. We recently paired our whiskies with beers from Stewart Brewing, reviving the Scottish tradition of the hauf and hauf – a dram and a half pint of beer. This was a lovely and creative partnership that drew out the flavour profiles of both brands.

What’s your favourite time and place to enjoy a dram?
The honest answer is at work! Finding a surprisingly nice dram within a selection of samples and enjoying it for a moment is thrilling. I take the time to properly appreciate the whisky and how it develops in the glass.

What do you think is going to be the next big thing on the whisky horizon?
There is a clear shift towards greater transparency and a more informed drinker. People are looking less at the age or region. They want to understand how a whisky has been crafted, what defines its flavour and what makes it distinctive. That is a positive development, as it puts the focus back on the quality of the liquid itself.

I also think we will continue to see more innovation from independent producers. Businesses like ours have the flexibility to take a more thoughtful approach, to experiment and to focus on flavour without being constrained by scale.

Alongside that, sustainability will remain an important factor. It is something we are increasingly focused on as a business, and it will play a bigger role across the industry in the years ahead.

What’s the one dram you couldn’t live without?
I would have to say a Kingsbarns dram because of the growing complexity. We also own Kingsbarns Distillery so I have had complete control over its style from distillation consistency to maturation and blending.

I particularly like a cask strength signature dram like Kingsbarns Doocot which has a rich caramel flavour and develops fruit on adding of water.

Full of sweet character, it is complemented by a rich colour coming from the high-quality bourbon casks it has been matured in. Comprising of the same liquid as our first release Dream to Dram, but undisturbed for a longer oak maturation, the complexity has developed while maintaining balance.

We are exploring how this richness can develop further over time so fans of Kingsbarns Distillery’s unique style will be in for a treat in a year or two – you heard it here first!

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