Name: David Symes
Company: White Peak Distillery
Job: Distillery Manager
Website: whitepeakdistillery.co.uk
Socials: @whitepeakdistillery

How long have you been working in the whisky industry?
To date, I’ve been working in the whisky industry for 8 years, 4 months and 14 days (as of the time of this interview). Prior to that, I worked in the brewing industry.

What has been your biggest career highlight to date?
Helping to shape and bring Wire Works Whisky to market has to be the highlight. I’ve been very fortunate to be part of the journey at White Peak right from the start. I come from a brewing background, so that has heavily informed my approach to whisky making, and I’ve learned a great deal along the way. I’m really proud of the spirit we produce.

Can you remember your first dram, and indeed what it was?
My first proper whisky was probably an Oban 14 Year Old, which I think is a great introduction to single malt. It’s an excellent all-rounder to start with, and from there you can explore different flavour profiles and discover what you enjoy.

What does whisky mean to you?
Whisky is a combination of art and science and is greater than the sum of its parts. Coming from the production side of things, you can see how certain flavours have developed through factors such as fermentation, cut points, cask selection and filling strength. You can understand how those flavours have been carefully engineered. The art comes when you have a selection of casks in front of you and need to combine those flavours to create something special. Every release we put out builds on previous experience and informs future releases, so you’re always learning and it’s always evolving.

Where would you like to see yourself in five years’ time?
Still making whisky! There will be plenty more cask types to try, lots more experiments to carry out, and always more to learn. We’ll also have filled quite a few more casks by then.

What was your last dram?
A Caol Ila Palo Cortado Finish from Woodrow’s of Edinburgh. It was very tasty.

Do you have a favourite whisky and food pairing combination?
I don’t usually pair whisky with food, to be honest. So I’m going to say a highball (you can eat the ice afterwards).

What’s your favourite time and place to enjoy a dram?
I should probably say at home after a hard day’s work. But it’s probably the tasting room at the distillery. There’s a huge fireplace in there, and after we’ve been working through the distillery’s inventory looking for casks to use in an upcoming release, or checking how a particular batch or cask type is developing, that’s the most enjoyable and rewarding time for me to drink whisky. Everything seems to taste better in there.

What do you think is going to be the next big thing on the whisky horizon?
I think we’re already seeing it: lots of new, smaller distilleries opening all over the place, including in the more traditional whisky-producing regions. It’s not just about size, though. Smaller distilleries often have greater freedom to innovate and try new things. Batch sizes can be kept relatively small, so experimenting with different production methods, cut points, barley varieties and other variables is much more manageable, and it keeps the process exciting. Over the last twelve months, we’ve experimented with wild fermentations, barley varieties, distillation speed and cut points, and plenty of other distilleries are exploring new ideas too. It’s an exciting time to be making whisky.

What’s the one dram you couldn’t live without?
Wire Works Bourbon Barrel. It sums up everything I like about whisky. We have a good number of Bourbon barrels in our warehouse, and they really allow the distillery character to shine through. We don’t list things like brewer’s yeast or long fermentations in the tasting notes, but those production choices are definitely reflected in the finished whisky.

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