Distillers Journal Podcast: Recent Episodes
Reby Media
A wonderful Whisky is something to enjoy, to savour and to treasure.
So when a regarded and respected distillery proudly releases a single malt 50 years in the making, you know it’s going to be something special.
And last month, Loch Lomond Whiskies did just that by unveiling a new 50-year-old single malt, the latest addition to the brand’s premium portfolio.
A whisky five decades in the making, Loch Lomond 50 Year Old is drawn from Loch Lomond Distillery’s oldest reserves and is exclusively limited to 100 individually-numbered bottles worldwide.
Distilled in 1973 in the distillery’s unique straight neck pot stills, it uses 100% unpeated malted barley. It was then aged in a combination of refilled American oak casks, first fill bourbon casks and Oloroso sherry hogsheads.
The maturation process was carefully managed by Loch Lomond Whiskies’ master blender, Michael Henry, who joined Loch Lomond Distillery in 2007. And the distillery’s oldest and rarest whisky casks remain exclusively under his personal care.
In this episode, Michael talks us through in his involvement in this special project, he talks us through his career to-date and also tells us what keeps him driven and inspired.
When you’ve worked with award-winning brands such as Highland Park Whisky delivering digital communication and paid media strategies, you’re likely to know a thing or two about the world of marketing.
And today’s guest, is just that.
Richard Wardrop is a marketing manager with more than a decade’s experience on both agency side and in-house.
In his career to-date he has received recognition for ‘Best Use of Social’ and ‘Best Low Budget Campaign’ at The Herald Digital Awards and UK Social Media Communications Awards.
Based in Scotland, he is currently part of the team at Vault City Brewing, the UK’s largest sour beer producer.
Here he is responsible for all elements of brand, NPD, marketing and comms. And while he is now part of the beer world, his career background and experiences means much of his expertise is transferable.
In this episode, recorded at our recent Lectures event in Edinburgh, Richard explains how brands can make an impact without a big budget, the free insights available to them, the importance of nurturing your community and why you should set goals, be realistic and do less but better.
When it comes to licensing and your business, there is predictably much to consider.
So knowing where you stand in the current landscape and with what lies ahead is imperative. With that in mind, we recently invited Ewen Macgregor to speak at our Distillers Lectures.
Ewen is a solicitor advocate specialising in alcohol and gambling licensing and was voted Licensing Lawyer of the Year UK at the Lawyer Monthly Legal Awards 2017.
Working across England, Wales and Scotland, previous projects he has carried out include applying for and obtaining a premises licence to facilitate the holding of large scale concerts at Ashton Gate Stadium.
And working with Lion Brewery, he represented and advised the Australian brewery on their first application for a new premises licence in the UK, one that encompassed a microbrewery and bar.
There’s a very strong chance you’ve sampled one of the many drinks that David Gluckman has helped produce. Failing that, it’s a near certainty you know someone that has.
Because in 1973 drinks entrepreneurs David Gluckman & Hugh Seymour-Davies first concocted Baileys Irish Cream in their tiny Soho office, and they were confident they had an original hit on their hands.
And David’s compelling autobiography “That sit will never sell!*” recounts the unexpected story of his rise from drinks dreamer to global drinks inventor.
Crammed with entertaining anecdotes drawn from over forty years of brand creation in and around the drinks business. He started in the 60s at the beginning of the ‘Mad Men’ era.
David was a guest on our podcast earlier this year but last month, we invited David to speak at our Distillers Lectures event in Bristol to look at some other aspects of his decorated career while sharing his expertise with drinks producers far and wide.
Having a great brand, and a great product, is imperative. But it’s only part of the battle. So knowing how to market what you have and ensure it has visibility in an often crowded field is all-important.
And, thankfully, Rachel Davey knows all about that. With nearly 15 years’ experience in PR, marketing and events, specialising in the drinks and gastronomy sector, Rachel has worked with a brands such as G.H.Mumm & Perrier-Jouët, Veuve Clicquot and Moët & Chandon to Dom Perignon, Weston’s Cider and Clouded Leopard Gin.
In her career, she has built excellent knowledge, industry insight and contacts within the drinks industry and lifestyle sector. So with that in mind, we recently invited her to speak at our Distillers Lectures in Bristol to share her expertise on how your distillery or spirits brand can master the art of public relations.
In five steps, she starts with the importance of defining your unique selling proposition and defining your message before emphasising the importance of engagement, generating a buzz through media relations and concluding with the benefits of collaborating and networking.
The UK spirits industry is in rude health.
According to national accountancy group UHY Hacker Young, 54 new distilleries opened in 2023.
England in particular has emerged as a hotbed for new independent spirits businesses, with 48 new distilleries registered last year – a 20% uptick from 40 registrations in 2022.
And Scotland, renowned for its whisky heritage, has also experienced a resurgence in distillery launches, with three new distilleries registered in 2023 and eight registrations in 2022.
But it’s not just new and exciting distilleries opening in the spirits world, either. We’re seeing new businesses that are aiming to improve the spirits sector for producers and consumers alike.
Last month, one such company – Proofworks – launched a proprietary SaaS solution to digitalise the entire spirits supply chain, from production, maturation and bottling, to customer engagement and digital ownership.
It’s a key time for the spirits industry, with visibility of channel inventory becoming critical with category growth changes, and increasing costs and supply chain disruption driving the need for greater efficiency.
There is also changing consumer behaviours with an increased desire to connect in new, authentic and more meaningful ways.
According to the business, Proofworks is enabling the connectivity of distilleries and warehouses through technologies such as NFC, RFID, QR codes and smart sensors. All this data is stored securely on blockchain and made accessible via the Proofworks platform.
As well as this powerful data being used to inform and optimise production, meet emerging compliance requirements and achieve sustainability goals, it is also empowering the end consumer experience.
And with successful live deployments already in Scottish, Irish and American distilleries and warehouses, it was the perfect time to catch up with Proofworks’ CEO, Rob Hollands to learn more about the business, his background the importantly, the plans for the future.
Based in Henley on Thames, the town and civil parish on the River Thames in Oxfordshire, The Henley Distillery is housed in an 18th-century barn set in the Henley countryside and their passions is producing award-winning drinks made in 300l copper alembic stills.
The business is made up of a small team whose energy and passion are infectious. Each member brings their own strengths and they have built on the foundation of a family unit to form a supportive, solid structure of people who love what they do.
Master distiller Jacob has spent his career making a name for himself in the spirits industry. Since running pop-up bars at university, his thirst for knowledge has not yet been quenched and he has worked his way up the distilling ladder learning his trade at highly respected operations around the county.
And at Henley Distillery, Jacob has now funnelled his passion, refined his exquisite palate and harnessed his intricate experience and knowledge of the distilling process to go into partnership with his father and realise his dream of creating his own spirits, in his own distillery, doing it his own way.
We recently invited Jacob to speak at our Distillers Lectures event in London to tell us more about the distillery’s story, its broadening range of spirits that include Classic Dry Gin and Rhubarb & Orange Gin to Temple Island White Rum and a 42% Coffee Rum.
We also learn that copper vessels are not only the heart of the distilling process but stand proud at the heart of the distillery itself.
Kanpai, or ‘cheers’ in Japanese, are proud to be the UK’s first sake brewery: crafting British-style sakes using traditional Japanese techniques, from London Bridge…
Brewed like a beer, enjoyed like a wine, at Kanpai all of their sake is purely fermented from rice. No added alcohol, sulphites or preservatives. Their sake is made lovingly by hand, using low interventionist brewing methods; allowing the natural characteristics of each ingredient to shine through.
Founded in 2016 by husband and wife, Tom & Luci Wilson, Kanpai is experimental at heart and ongoing exploration forms a huge part of their motivation to brew sake – this is why they launch one-off limited edition styles alongside their core range sakes. All Kanpai sake is made from start to finish on site in London Bridge. They even hand fill and label every bottle themselves to ensure the highest quality.
As the hosts of our recent Distillers Lectures, Tom told us more about the Kanpai ethos, their award-winning sakes and the journey from Peckham in early 2017 to a brilliant brewery and taproom in London Bridge.
How much did your distillery produce last year?
At Heaven Hill, the largest family-owned and operated distillery in America, they produced a cool 440,000 barrels of American Whiskey.
That means they have an impressive 2.1 million barrels of Whiskey ageing across their 70 rickhouses.
And Heaven Hill are the only American Whiskey distillery to make all five types of American Whiskey: Bourbon, Rye, Corn, Wheat and Single Malt.
So to learn more about the role rickhouses play in storing and aging Whiskey, we were recently joined by the brilliant Benji Purslow.
Benji has been the European Brand Educator & Ambassador for Heaven Hill since May 2020. His love of sharing whiskies with an emphasis on education, along with his experience in the on-trade puts him in a great position to help develop Heaven Hill Distillery’s award-winning portfolio across Europe.
Working with their USA-based ambassadors, he has developed a trade education and consumer engagement program primarily focusing on their American Whiskey portfolio.
And Benji has been working in hospitality since 1999 and on the London cocktail scene since 2007.
He is also a part owner of London cocktail bar, Victory Mansion, and has won many awards for his cocktail creativity, most notably twice reaching the UK final for Diageo’s World Class competition.
In this podcast, Benji discusses how Kentucky’s four distinct seasons are an essential ingredient to the aging process and the role char levels play in the Whiskey’s that Heaven Hill produces.
He outlines how the elevation of a rickhouse and its exposure to sun, wind, and precipitation all affect how the Whiskey inside will age and as the temperatures fluctuate throughout the year, how the spirits seep in and out of the oak barrel, extracting important compounds that give American Whiskey its colour and a large part of its flavour and aroma.
Rachel Sutherland is the Liquid and Innovation Manager at Warner’s Distillery. Hailing from Invergordon, north of Inverness in the Scottish Highlands, Rachel has been part of the distillery’s team since 2019.
Along with her General Certificate in Brewing and Distilling, Rachel also holds a Master’s in Chemistry (Heriot-Watt University). Created and run by Tom & Tina Warner, Warner’s Distillery sits in the rolling hills of Northamptonshire.
In this podcast, recorded in London earlier this month, Rachel explains how she pioneers new ways to optimise and enhance flavours.
She outlined her various sources of inspiration. These range from market trends and her fellow team at Warner’s, to friends & family and countless recipe books.
In her talk, Rachel looks at the role raw materials, equipment and extraction, as well as post distillation techniques play in creating the fantastic flavours evident in the distillery’s range of award-winning, farm-born, spirits.
The initial thought behind Baileys Irish Cream took about 30 seconds. In another 45 minutes the idea was formed. But let’s be honest, it was a little more complex than that.
In his previous career in advertising today’s guest, who helped create that world-famous beverage, recalls once asking a designer friend to draw him a cartoon for an article he was doing for a magazine.
He briefed him over the telephone and 30 minutes later he received a superb cartoon over fax. He called to thank him and remarked about the speed of his response – “Wow that was too quick!” he said.
He came back at him fast: “It didn’t take 30 minutes. It took 30 years”…
Most people will have heard of, and probably tasted, Baileys Irish Cream. But did you know that the storied drink has its roots in London? And that it also celebrated its 50th anniversary last year? For fans of the ever-present liqueur, we have David Gluckman to thank.
Because in 1973, David Gluckman & Hugh Seymour-Davies first concocted Baileys Irish Cream in their tiny Soho office.
And even then they were confident they had an original hit on their hands. Their unshakable belief in the idea enabled them to negotiate some rocky roads on Baileys’ journey to success…
But in addition to the global success of Baileys, David is also responsible for creating and working on a raft of other brands, too.
And you can read more about these in David Gluckman’s compelling autobiography – That Shit Will Never Sell – a book crammed with entertaining anecdotes drawn from over forty years of brand creation in and around the drinks business.
In this podcast, we recount some of those tales and speak to David about the early days of his career in advertising and his advice to keep the faith and how to earn valuable buy-in when doubters pour scorn on your creativity.
We also discuss when to push hard in a pitch and when to ease back and take a critique, why the best ideas are the most simple and obvious, and also his pride in helping create a beverage that is sold across 160 countries with more than 220 millions bottles consumed annually.
Allow us to introduce Padstow Distilling, a young distillery business created and run by wine merchant David McWilliam. Padstow Distilling make a series of small batch, award-winning, Cornish spirits using local barley in the heart of Cornwall’s culinary capital.
And since its launch in 2018, Padstow Distilling has grown into a must-visit destination for gin and vodka lovers exploring Padstow year-round. The company’s HQ and bar at 17 Duke Street in Padstow has become a hub for those seeking a unique and authentic taste of Cornwall.
And Padstow Gin is a gem in Padstow Distilling’s portfolio. It’s a testament to the dedication of David and his team. Distilled by hand, this exceptional gin is crafted in small batches from locally sourced natural ingredients, foraged along the North Cornwall coastline.
And after starting out in 2018, this month – March 2024 – marks a monumental moment for the business, which is taking delivery of its inaugural still. In this episode, we speak to David about the importance of provenance in the gin they make, the lessons learned in the wine world, creating their own base spirit and why, despite being an award-winning company, they’ll never rest on their laurels.
Welcome to Waterford. This beautiful seaport in south-east Ireland is the country’s oldest city.
It’s also home to one of its newest, finest distilleries. And at Waterford Distillery they are bonded by one goal, that’s the quest to unearth whisky’s most natural flavours.
Unashamedly influenced by the world’s greatest winemakers, the team at Waterford bring – in their very own words – that same intellectual drive, methodology and rigour to barley – the very source of malt whisky’s complex flavour.
In this podcast we speak to Neil Conway, the head brewer at Waterford Distillery about the integral importance of terroir to the whisky they produce and the challenges of launching a whisky at the start of a pandemic.
We also discuss how the team work with more than one hundred farms for Irish-grown barley and how companies such as Waterford Distillery are bringing the art of brewing and distilling back to this city in south-east Ireland.
Photo: Waterford Distillery
What do Hollywood stars such as Ryan Gosling, Emma Stone and Martin Scorsese have in common? Well, it won’t be long before they will all be able to enjoy a fantastic, unique distillation hailing from Scotland’s eastern lowlands.
They’ll soon receive a gin produced by the “Accidental Gin Maker” Kim Cameron and the team behind her eco-aware, award winning distillery Gin Bothy.
This year Gin Bothy has been chosen as part of a lavish offering that will be hand delivered to the top 25 nominees of the upcoming famous awards that acknowledge artistic and technical merit in the film industry.
As part of the “Everyone Wins” nominee gift bags, worth a cool $125,000, stars will find an exclusive distillation from Gin Bothy that uses Scottish heather and Scots’ pine and rosemary.
In this podcast, we speak to the company’s founder Kim Cameron about the distillery’s Hollywood journey, her background as an accidental gin maker as well as why she feels strongly about how company’s such as Gin Bothy give representation to the talented women working in the field of food and drink.
Say hello to Pimentae. Founded in 2021 by Alice Parmiter and Wynter Karo, the duo were far too familiar with the dismissive reactions at the mention of Tequila. As they say, the shot-fuelled culture in the UK has led to too many nights people would rather forget.
Put simply, enough was enough, so they set out to showcase the magic that Tequila has to offer when balanced correctly. In short, to liberate the way people enjoy it.
So whether you want Tequila with a mix of cucumber, elderflower and mint, or perhaps chilli, lime and agave, to name but a few, they’ve got you covered. And if that’s in a glass over ice, or perhaps in a handy 125ml can to go, they can sort that, too…
Since starting out three years ago, Pimentae has been building its reputation on crafting bar quality cocktails – part of the RTD category that continues grow and evolve – especially in recent years.
In this podcast, we speak to Wynter and Alice about the early days of Pimentae, their desire to shake up the RTD category with exciting, premium, Tequila-based drinks, the importance of their multi-format offering and their plans for the year ahead.
What impact do barrels have on the spirits you produce?
The answer, as we probably all know, is far-reaching. The type of wood, the barrel’s previous contents, the level of char and the time the liquid spends in the vessel are just some of factors in-play here.
And during whisky aging, we can break the process down to the stages of extraction, oxidation, evaporation, filtration and maturation.
To learn more about this, and also the broader effects barrels can have on aging drinks such as beer, we recently invited two experts to speak on the matter.
Since 2010, Proof Drinks has built an exceptional business model to ensure they’re always at the forefront of the industry.
The company’s aim is develop brands using their expert knowledge of the on-trade, elevating them to be as exciting and appealing as possible.
And one such business they work with is Heaven Hill, which owns the largest single site Bourbon distillery to still be family owned & operated. Chris Smith is a Heaven Hill brand ambassador and he has spent nearly a year living, breathing, and educating people about Bourbon, Rye, and Corn Whiskey.
At a panel hosted by the award-winning Melissa Cole during our recent Brewers Congress event in London, Chris was joined by Alex Lippens. Alex is the co-founder of Brouwerij ‘t Verzet based in Anzegem, Belgium. Together, they shared their expertise when it comes to working with barrels, experiences that can be creative, complex but always rewarding.
Photography: Noelia Amado
While many of you will already own or run a distillery, there’s an increasing trend where producers of other drinks are moving into the spirits sector.
Micro-breweries, cider and winemakers are allured by the ability to diversify their offering with small-batch spirits.
And today’s guest has a wealth of experience in helping them do just that.
Matt Servini and Vanessa Rapier co-founded The Craft Distilling Business Ltd in 2017. They first met in 1998 working for a soft drinks manufacturer.
Some two decades and lots of gin later, The Craft Distilling Business was born out of a mutual desire to bring something exciting and innovative to the retail and hospitality industry.
Since then they have built and installed a wealth micro distilleries, developed countless spirit recipes and supported dozens of craft distillers in the creation of high quality premium spirit brands.
In this episode, recorded at our Brewers Congress in London, co-founder Matt Servini, shares his experiences building and commissioned more than 150 craft distilleries. He explains why micro-breweries, cider and winemakers turning to distilling, the costs of diversifying into spirits, and common mistakes to avoid…
The bourbon industry has faced challenges over the centuries. However today the industry is booming, and Briggs of Burton are supporting Kentucky distilleries steeped in history and tradition, as well as new businesses emerging along the Bourbon trail, to meet customer demand and prepare for the future.
Guests
Logan Cordle, Briggs of Burton, Louiville
Lindsay Parker, lead process and design engineer, Briggs of Burton
This episode was created in partnership with Briggs of Burton
There are two stories in this podcast. The first is Nishant Sharma, founder and CEO of Edinburgh’s Rutland Square Gin, and his journey into spirits. Back in India, a great-grandfather, whom Nishant never met, fell in love with whisky thanks to a Scottish officer and a mutual love of moonshine.
What could Nishant do but go into the spirits industry.
The other story is this and it’s one of courage. What every craft distiller feels is fear. Do you have what it takes? What if you make the wrong decision? What if I don’t have the funds to go another month? What will this mean to my family, my children, all because I followed this dream? But few ever talk about this, pretending to be fearless and always confident.
We put ‘courage’ next to Nishant’s name because in this podcast, besides the passion, he also talks about the lows, about having a heart attack at 34 due to the stress of being a distiller. The worry that this could have been a wrong decision.
While Rutland Square Gin is a micro distillery, you’ll find this podcast to be epic in size. If you love a good, inspirational story, you’re really going to enjoy this one as Nishant Sharma tells of his gin journey.
In December Brewers Journal and Distillers Journal will be having its Congress in London. This episode comes from our lecture series in Edinburgh held earlier this year. During Scotch malt whisky production, fermentation has been traditionally carried out in large wooden vessels known as washbacks. Although wooden washbacks are still widely used today, many distilleries...
If you suspect big gin has a grip on the UK hospitality trade, you are correct. But this doesn’t mean you can’t get poured as well. Receiving the right data will help you understand your market – and competitors – as this episode will explain. Data collection agency Shepper sends its ‘Sheppards’ out to pound...
A spirit by nature can have a smell and taste which reflects the natural area where it was distilled and aged. But a spirit can also reflect the vibe and feel of the city where it was made. Don’t believe this? Just ask Kathy Caton at Brighton Distillery. The lesson for all distillers to take...
One thing that all craft distillers have in common – no matter what the spirit – is that they march to the beat of their own drum. But those who distil craft rum the hardcore way with molasses, now they truly seem to march to a beat that only they can hear. Our guest is...
If ever there was a spirit cursed with a double-edged sword, it’s absinthe. On one hand, its many nicknames include the Green Fairy and the Green Muse. Drinkers of it include such notables of potables as Edgar Degas, van Gogh, Gauguin, Ernest Hemingway, Picasso, Oscar Wilde, and maybe it’s most famous drinker of all, Henri...
Roger Jorgensen was minding his own business in South Africa when Guy Brennan contacted the master distiller and wine maker. He had heard of Roger and sent him some fresh African juniper berries from the mountains of Kenya and asked him if they could be used to make gin. Roger thought why not, scribbled some...
Worldwide, every single culture that drinks alcohol, has an illegal stream of producers making high-proof booze that is way off the radar of authorities – as if they’re making it under the light on the moon. However, in the States craft and big whiskey distillers are jumping on the legal moonshine bandwagon and making profits...
One of the fastest growing drink categories here and around the world is RTD – Ready to Drink – cocktails in a can. And exposure is only going to get even bigger thanks to the pairing of Jack Daniels and Coca-Cola. This will be the real think, marrying Jack and with Coke’s worldwide distribution network....
To most customers and fans, today’s distilling industry seems like it has changed very little in the last three-hundred years. And, indeed, tradition is the hallmark of many spirits and it’s what many customers look for in buying a spirit. But… as much as it appears to stay the same, it changes, with as many...
During Scotch malt whisky production, fermentation has been traditionally carried out in large wooden vessels known as washbacks. Although wooden washbacks are still widely used today, many distilleries are now opting for stainless steel vessels. However, when comparing new make and mature spirit produced in both types of vessels, differences in levels of flavour-active methyl...
Anyone can make an average tasting gin, spiced rum, vodka, or other spirits, but not everyone can sell it. And the real kick in the pants is this: You might be making a superior tasting spirit, but your bottles still sit on a shelf gathering dust. We’re led to believe that if we build a...
With Scotch whisky, there is no question about regional taste and flavour. Put five different whiskies in front of an expert and they’ll be able to tell from which Scottish region each whisky came from. However, does this flavour come from the actual physical location of the stills, combined with local weather and water, or...
The majority of craft gin distillers in the UK have treated the journey as a second career. They wake up one morning, look in the mirror, and see a gin distiller staring back at them. They ditch the ties or the heels and start thinking about botanicals. While it’s hard thinking of an exception to...
Is the story here about Ben Schroder, mezcal, his mezcal import company Pensador, or the small craft spirit producers of southern Mexico? If Peter Jackson was writing this, each idea would be its own feature-length film, ultimately tied together in part six with 18 hours of film. Jackson, prone to exaggerating characters, would probably turn...
Whisky distilleries and beer breweries often talk about the water but gin – that doesn’t happen too often unless you’re making gin around the northern Yorkshire town of Harrogate. There, thanks to a horse taking a stumble in 1571, this led to a soldier taking a sip of spring water, which led to one of...
‘Find a way to regulate your marketing or we’ll regulate you’ was the threat made by the government to the UK alcohol industry. Thus, Portman Group was born. However, it hasn’t always been though an easy ride. If ever there was an organisation stuck between a rock and a hard place, it is Portman Group....
For this week’s episode, we are bringing you some words from a man that has been the brewmaster at Brooklyn Brewery for almost 30 years…and words that have resonance which transcend from the brewing industry over to the distilling industry. In this episode, you’re gonna be hearing from Garrett Oliver who delivered the closing address...
It’s a big country with a small population, that’s why Norwegians are always looking outside of their country for a market. But instead of shaping their product for outsiders, they want to shape outsiders for their unique product. Case in point, the spirits being produced by Oslo Handverksdestiller – Oslo Handcrafted Distiller – better known...
We asked our customers for years to drink responsibility and now they’re asking us to distil responsibly; to produce a sustainable, green product. While instantly we think of the end product, of using recyclable glass bottles, avoiding packaging overload, and installing EV charging points in our visitors’ car park, there is much more to it...
In 2012, New York legendary cocktail historian David Wondrich signed on to be the editor of a book on cocktails for Oxford University Press. He figured it’d take him a few years at best. A few years later and nowhere near completion, he brought in his New York buddy, Noah Rothbaum, to help. Noah’s the...
The journey into craft distilling is seen as a way of being creative, of doing something you really enjoy and most importantly, of making a living. And for many this is the outcome they’ve achieved with few regrets. Indeed, at the recent Distiller’s Congress in London, speaker Matt Servini said that out of the 100+...
We’ve had 37.5% ABV gin since the Guild carved it in stone and recently alcohol-free gin-like beverages which are fighting for acceptance. Now, another disruptor has entered the gin scene, Steve Adams and his 20% ABV beverage that is made for gin lovers who want to reduce – but not eliminate – alcohol in their...