Category Archives: Interviews

A day in the life of… Wesley Henderson, COO of Louisville Distilling Co. (AKA, makers of Angel’s Envy Bourbon)

And now for the sixth installment to my interview series.

As you hopefully know by now, I’ve started series of interviews to help demystify some of the many aspects of the whisk(e)y industry.  Who makes it, how they do it, how they got into it, how to they sell, promote it, market it, etc…  While this series is called “A Day in the Life”, it will focus on more than on just a single day in the life of a Cooper, Sales Person, Ambassador, Master Blender, Independent reviewer/critic, etc…  I try to get a full picture of what they do from day to day.  Also, I will try to get a little personal (without making said person or people blush).

For previous interviews I’ve done, please see the links below (at the end of this interview).

I am honored to have had the opportunity to talk with and interview Wesley Henderson, COO of the Louisville Distilling Company and son of Lincoln Henderson, creator of the new Angel’s Envy Bourbon.

Joshua: Wesley, please explain who you are and what you do for The Louisville Distilling Company – on a day-to-day basis (or week to week, month to month if that makes it easier).

Wesley: My title is Chief Operating Officer.  At the moment, my life is consumed with all of the logistics required to bring a new consumer product to market.  We have bourbon produced in Kentucky, port barrels from Portugal, glass production from Italy, corks from Portugal, glass decoration in Canada, paper package elements from Ohio, cardboard cases from Indiana, marketing Managing Partner in Colorado, finance Managing Partner in Illinois, and distribution Managing Partner in Florida.  My job is to have all of these elements converge at the same time to bring Angel’s Envy Bourbon to the shelves.  I am also actively working on plans for our distillery, which will most likely be located in the downtown Louisville area next year.

Joshua: As you had mentioned in our phone conversation, Angel’s Envy bourbon is the brainchild Lincoln Henderson, your father.  Can you explain, to those people who may not know, who Lincoln is and what he has done with and for the American Whiskey market?

Wesley: To me, Lincoln is just “Dad”, but I am always in awe of what he has accomplished and what he has contributed to the history of distilled spirits in general, and whiskies in specific.  While he is probably best known as the creator of Woodford Reserve Bourbon, which has been a huge commercial success, Lincoln spent the better part of 40 years at Brown-Forman, where he was responsible for their whiskies worldwide.  Wine and Spirits has described him as a “living legend”, and he was inaugural member of the Bourbon Hall of Fame.

Joshua: How is Angel’s Envy different from other bourbons out on the market today?  Is there a different process you use in distilling and/or maturation?

Wesley: The big difference with our first expression will be the port barrel finish.  The bourbon Lincoln has sourced for Angel’s Envy was selected with the finishing process in mind, and the profile, while done in the traditional Kentucky bourbon methodology, is most conducive to what we set out to accomplish with the final product.

Joshua: Do you have a target demographic (or better yet, type of drinker) for your bourbon?  In other words, how would you feel about people using your product in a mint julip, whiskey sour or any other type of mixed drink?

Wesley: The demographics for premium bourbons are changing.  Ten years ago, the premium bourbon consumer was closely aligned with the demographics of single malt consumers.  In general terms, this would have been a white male, 45+.  Over the last few years, the average age has dropped to what I would categorize as 35+, with more and more younger folks appreciating bourbon.  With the recent cocktail revivals, and popularity of bourbon in cooking, we are seeing more females turning to premium bourbons.

Up until recently, as a purist, I would cringe when I saw a good bourbon mixed in any drink.  I am now growing to appreciate the complexity of bourbon as it translates to cocktails, and even enjoying some of these creations.

As a Kentucky boy…I always appreciate a mint julep…

Joshua: As sort of a follow up question to Angel’s Envy being used as a mixer — what will the price point for your whiskey?

Wesley: The price point is $45.99 per 750ml.

Joshua: How many bottles did you produce for this first batch of whiskey and how long do you expect it to last?  Additionally, what are your plans for your 2nd, 3rd & 4th releases?  Different finishes?  Change to the mash bill?  Limited expressions?

Wesley: We are bottling only 8000 6-bottle cases in the first round, and are working right now on how to allocate.  There are a number of different finishes planned, a cask strength bottling, along with some other interesting twists.  As we get our own production facility online, the possibilities are unlimited.  We have also been exploring historic recipes, varying grain bills, enhanced maturation, and varying barrel entry proofs.

Joshua: Being that your bourbon is one that is finished in non-newly charred oak barrels, who chooses the finishing barrels and could you explain that process?

Wesley: The port barrels for finishing are hand-selected by Lincoln, and are sent to the US from Portugal.  The barrels are filled with bourbon, placed on the top floor of the warehouse, and are dumped when Lincoln is satisfied with the finish.  This can take 4-6 months.

Joshua: As you’ve explained to me on the phone, you are currently getting your spirit distilled off site.  When do you plan on distilling on property and how do you feel the whiskey will change, if at all, by the change in location, water source and stills?

Wesley: This is a real challenge.  Since Angel’s Envy Bourbon will be well established in the marketplace by the time we are online with our own facility, it is very important that our core product remains consistent.  By releasing “expressions”, we have given ourselves some latitude and creative “wiggle room”.  To this end, I am embracing subtle changes in our product, and we will actually draw attention to these subtleties.

Joshua: I’ve got to say, from all I’ve seen of the Angel’s Envy product shots, that is one sexy bottle!  Who came up with that design and where/how are these being produced?

Wesley: One of our business partners, and our Chief Creative, is Alex Bogusky, and his team is responsible for the package design.   Alex is the former Chairman of Crispin Porter+Bogusky, one of the world’s most awarded agencies, and agency of record for brands such as Microsoft, Volkswagen, Dominoes Pizza, Burger King, Coke Zero and Old Navy.  Under Alex’s leadership, CP+B has over 1,000 employees, and offices in Miami, Boulder, Los Angeles, Canada, London and Sweden.  Our glass production, and related design elements, have all been coordinated by Saxco International, in Louisville.  The glass is produced in Italy.

Joshua: One thing I try to focus on with my blog is what dram to drink for a particular mood or season.  Being that Angel’s Envy is being released in Autumn, would you say it’s more of a cooler weather whiskey?  Do you approach personal consumption in this manner?

Wesley: Personally, I don’t approach spirits in this way.  One of the great things about bourbon is that it is so versatile, and there are ways to enjoy the spirit year-round.

Now to get a bit personal…

Joshua: How did you get into whiskies?  Did you have a gateway whisky?  Do you have a story that goes with it?

Wesley: Since my father spent his entire career at Brown-Forman, since I was a child, I remember the smell of grains cooking and fermentation, as I would often go to work with Dad on Saturdays.  I had the entire R&D lab at my disposal, and remember a particular interest in the yeast strains.

Joshua: What passions, other than whisk(e)y do you have?

Wesley: Most of my free time is spent with my six children.  I am pretty active as a football and basketball coach.  I also hold a pilot’s license, and love to fly, when my wife lets me.

Joshua: Do you have a list of Top Drams or perhaps some Desert Island Drams you’d like to share?

Wesley: Yamazaki 1984

Joshua: Without giving out names & places (basically, without getting yourself into any trouble), do you have any funny, interesting or bizarre stories from any of your events/travels that you wish to share?

Wesley: Sadly, I don’t have many exciting stories from the industry. Working in radio and the entertainment industry in a previous life has armed me with a number of tales, none of which are appropriate for mixed company.

I am blessed to spend time with some of the true masters of whiskey, and I am always amazed with the rich history of our industry.  As an example, I spent some time with Jimmy Russell in San Francisco a few weeks ago, and I was thinking about how one day I would like to be remembered for my contributions to the industry.

Of course, Lincoln is my true role model, and if I can manage to absorb 1/3 of his knowledge, then I will be grateful.

Joshua: Lastly, if you had a message or lesson to give people who are just getting into whiskies, what would that be?

Wesley: Spend some time learning the basics.  Learn about production and history of whiskies, and embrace the wide range of opportunities.  Try EVERYTHING, and settle into what you find to be the most pleasing.

Tomorrow I will be featuring my tasting notes on the new Angel’s Envy bourbon.  As a slight preview and in a word: decadence.

My previous interviewees are:

Serge Valentin of Whisky Fun! and Malt Maniacs

Sam Simmons of The Balvenie

Stuart Nickerson of Glenglassaugh (Part one and Part two)

Alan Shayne of The Scotch Malt Whisky Society (SMWS) of America

The good folks from Master of Malt

I am honored…

If you’re not yet familiar with Oliver Klimek’s dramming.com whisky blog/website, you need to change that (and quick)!

His site is more than just his reviews and opinions on whiskies – Oliver also has great articles on general whisky information, how to rate whiskies, whisky philosophy, debunking whisky related myths.  The list can go on — and it does!!

Oli has got a new series of interviews he’s doing on “Whisky People” and I am proud and honored to announce I was his fifth interviewee.

And I’m in good company!

Whisky person #1 is Serge Valentin of Whiskyfun! and Malt Maniacs

Whisky person #2 is Keith Wood of Whisky Emporium

Whisky person #3 is Ralf Mitchell of ralfy.com

Whisky person #4 is Erik Burgess, a prominent member of Glasgow’s Whisky Club

If you care to learn a bit more about me and what goes on in this crazy-ass head of mine, click here (and thanks or reading)!

Oliver, thanks again!!

A day in the life of… the folks at Master of Malt

And now for the fifth installment to my interview series.

As you hopefully know by now, I’ve started series of interviews to help demystify some of the many aspects of the whisk(e)y industry.  Who makes it, how they do it, how they got into it, how to they sell, promote it, market it, etc…  While this series is called “A Day in the Life”, it will focus on more than on just a single day in the life of a Cooper, Sales Person, Ambassador, Master Blender, Independent reviewer/critic, etc…  I try to get a full picture of what they do from day to day.  Also, I will try to get a little personal (without making said person or people blush).

For previous interviews I’ve done, please see the links below (at the end of this interview).

It is a privilege and and honor to have had the chance to interview, Ben Ellefsen, Justin Petszaft & Darren Rook (aka The Whisky Guy) of Master of Malt.  Ben, Justin & Darren, thank you all again for your time!

On to the interview:

Joshua: Please explain who you all are and what you do for Master of Malt.  Also, how did you first get involved with Master of Malt and what had you done prior to this?

Master of Malt: I’ll tell you a bit about the background of the company, and where we stand now… Whilst the company has been around for over 25 years, it’s only in the last couple of years that we’ve started to grow into a larger organization. This has happened as a result of significant investment in both staff and infrastructure, and the growth is still rapidly accelerating. The three of us you’ve mentioned are:

Justin – Managing Director, ultimately responsible for everything (m’lud), but mainly works on making the website ‘cool’. Background in Theoretical Physics, Mathematics, and Web design/coding.

Ben – Sales Director, responsible for most stuff, but heavily centered at the moment in range expansion, stock acquisition and the development of other sales channels. Background in Restaurant Management, and print and web media sales management.

Darren – On-Trade and Events Manager, responsible for selling into all those lovely bars and restaurants we love so much, and running tasting events (coming soon – watch this space!). Background in bar management and hospitality. Most recently ran the London SMWS Members room.

It’s worth noting of course that there are many other noteworthy people involved in the business at many levels – it’s not just us three

Joshua: As you made me aware in our previous conversation, Master of Malt is an online storefront with no brick and mortar.  There used to be a physical storefront, when did you decide to close it and why?

Master of Malt: The store was a very useful tool in interacting with customers face-to-face, but with the development of the web into a much more all-pervasive sales medium over the last 5 years or so, we took the decision to concentrate solely on the web for the time being.

Joshua: Do you feel that being an online shop only is an asset or a hindrance to the company and, why?

Master of Malt: Definitely an asset overall, although we do all miss the ability to get in a room with our customers and hear what they’ve got to say. Hence the development of the tasting programmes launching over the next few months.

Joshua: From your standpoint, what would you say your biggest obstacles are in progressing the sales of your whiskies?

Master of Malt: Without a doubt, the biggest barrier to sales is getting customers to try new expressions and whiskies from different distilleries to those they’ve previously encountered. This was (for us especially as we’re web-only) a very serious issue, to which we had to develop a solution. With this in mind, we launched Drinks by the Dram, our ‘try before you buy’ sampling service a few months ago, and it’s been tremendously well received. It makes us very happy to see the positive feedback from our customers and press alike.

Joshua: How many people work at Master of Malt?  Who are they and what do they do?

Master of Malt: We’re currently about 20 people, and without going into personal backgrounds of each, we have a significant team involved in web-design, and another heavily focused on analysis and insight – there’s actually a separate business unit called ATOM insight, which consults for larger blue-chip clients on Marketing analytics and data segmentation as well as feeding back into Master of Malt (nice little plug if there are any Marketing officers for large blue-chips out there J). We also currently have 8 full-time staff in our packaging and warehousing operation.

Joshua: You must have a massive inventory – how many bottles do you stock and how many different expressions?

Master of Malt: Wow – well with the products that are going live this week, we’re going to be tipping over the 3,500 mark in terms of lines we carry. I can think of maybe one other retailer that has more than that, but we’re catching up rapidly…

Joshua: Master of Malt has had an online presence for just over 10 years now and within the past years you’ve launched some fantastic features – a chance to win a 40 year Glenfarclas, “Drinks by the Dram”, an opportunity to win a trip to Ireland to visit the Cooley Distillery, etc… Whos brainchildren are these, how did you come up with them and what can we expect in the near future?

Master of Malt: Perhaps the biggest lesson that we’ve learned in the last few years is to listen to your customers. The initial concept of Drinks by the Dram was actually kind of forced upon us by a few rather enthusiastic customers, and as we implemented and developed it further and further, it became clear just what a good idea it really was.

The competitions that we run are our way of having a bit of fun really. We’re all kids at heart, and whilst a £3 discount on each bottle of Glenfarclas would have been an easy (and no doubt popular) thing to do, it’s not quite as fun as chucking all the money into a hat and letting someone win a once-in-a-lifetime bottle of something truly spectacular.

In terms of what you can expect next, you’ll have to keep watching this space, but I can (exclusively) reveal that we’re going to be running an absolute belter of a competition involving Compass Box soon. It’s going to be a fantastic opportunity, and one that everyone (not just the competition winners) can get involved with…

Joshua: Master of Malt has some award winning Single Cask exclusive malts.  Can you go into the process of choosing the malts?  Also, do you have any new bottlings you’d like to announce?

Master of Malt: Our process for choosing new malts is really quite simple – we only bottle if we’re all convinced that we’ve got something exceptional. We’ll taste, on average, over 100 samples before we select a cask to bottle, so whilst bottlings may be relatively infrequent, you can rest assured that they’ll always be tip-top. In terms of new stuff coming up soon, we’re looking at a few at the moment, maybe in the slightly lower (more affordable) age range, and may have a surprise coming up before Christmas in the shape of a slightly more exotic bottling… Can’t say too much about that now, but watch this space.

Joshua: When someone goes to your site they will see a link to the comments left from your customers.  There must be some that have been left that you just HAD to take down.  Perhaps it was rude, crude, perverse, etc…  I’m not a prude and either are my readers (well, that guy is and maybe her but, not the rest of them), care to share one or two?

Master of Malt: In complete honesty, I think we’ve only ever had to remove two comments. One was rather expletive-packed (might be something to do with the fact it was written at 23:30 on a Friday?), and one (for no real reason we could ascertain) cited some slightly curious views about the French, so we edited that one out. We’ll only ever remove them if they’re downright offensive, racist or potentially libelous!

Honesty is really important to us, so leaving in the ones that are critical is very important to our growth as a business. You don’t get to silence a pissed-off customer in a shop, so why should we be any different? That said, the vast, vast majority of the comments are overwhelmingly positive which can only be encouraging!

Joshua: As you may have guessed, some of my readers may be of the Hebraic persuasion (they’re Jews).  While I can not speak for all, many Jews will not partake in the consumption of whisky (or anything from grains for that matter) during Passover.  Do you feature any kosher certified tequilas, cognacs, mead, etc…

Master of Malt: Indeed – I have to profess that my knowledge of this area is somewhat limited, and whilst several distilleries (notably Bruichladdich, Auchentoshan and a few others) are now beginning to grasp the fact that there’s a significant market out there for Kosher products, other spirit producers have been less forthcoming with actively promoting products as Kosher. I’ll conduct some research and get back to you on this one, as it’s a very good question. Equally if any of your readers know for a fact that some of the products we stock are Kosher, please let us know, and we’ll be sure to promote them as such!

Joshua: One thing I try to focus on with my blog is what dram to drink for a particular mood or season.  Do you approach personal consumption in this manner?

Master of Malt: I think it’s inevitable, yes. We all drink whisky the whole year round, but the ‘diet’ does tend to vary a little more in the summer months in favour of Martinis, Rum-based cocktails, and even the odd beer or two

Joshua: How did you all get into whiskies?  Did you have a gateway whisky?  Do you have a story that goes with it?

Master of Malt: With a lot of hard work is the honest answer. We started reasonably young on whisky (insert an age that meets the minimum requirements in your particular country), but at first knew it was something that would be rewarding once we got there rather than being something we were immediately into. My personal ‘eureka’ whisky moment was in the tasting bar at the Whisky Experience in Edinburgh with my (now) wife. I described my tastes to the barman, and he immediately pulled a bottle of (very new) Uigeadail off the shelf. I’ve never had a more profound experience with any whisky before or since, and that’s when I knew it was something I wanted to get into in a big way. Goes to show the power of well-trained staff.

Joshua: What passions, other than whisk(e)y do you have?

Master of Malt: Wow, well speaking for the rest of the directors too, I’d put together a list as follows:

Food (big-time)

Wine

Champagne – Paticularly older NV stuff.

Rum

Properly made cocktails

Prog. Metal

Cars (particularly R.W.D. with skinny tyres)

The life and work of Richard Feynman.

Mr T.

Breakdancing

Joshua: Do you have a list of Top Drams or perhaps some Desert Island Drams you’d like to share?

Master of Malt: Perhaps the best way to answer is if you were only ever allowed three whiskies – I think mine personally would have to be: Ardbeg Uigeadail (one of the first batches), the recent 1976 Karuizawa from No 1 Drinks, and a bourbon. Which one, I can’t quite make my mind up about. Maybe Noah’s Mill? Then again some barrels of Blanton’s are pretty special too…

Joshua: Without giving out names & places (basically, without getting yourself into any trouble), do you have any funny, interesting or bizarre stories from any of your events/travels that you wish to share?

Master of Malt: What stories Yossi? What could you possibly be talking about? Us industry types are all completely responsible sober types who generally get home of an evening nice and early and curl up with a mug of cocoa before bedtime… Definitely nothing at all untoward, and whoever told you the story about a certain couple of people wandering around London until 6am looking for an all-night Salt Beef Bagel shop is lying. Lying I tells ya.

(yes we found it, and it was worth the walk)

Joshua: Lastly, if you had a message or lesson to give people who are just getting into whiskies, what would that be?

Master of Malt: (not neccesarily something you’ll hear from a retailer all that often) Price does not neccesarily equal quality. If something’s expensive, the chances are it’s expensive due to rarity rather than absolute quality. That’s not to say that there isn’t a correlation between price and quality of course, but the graph is far from linear. If you’re unsure about whether or not to buy that £500 bottle, for goodness’ sake TRY IT FIRST!!! That’s what Drinks by the Dram is for!

Master of Malt people – thanks again!!

My previous interviewees are:

Serge Valentin of Whisky Fun! and Malt Maniacs

Sam Simmons of The Balvenie

Stuart Nickerson of Glenglassaugh (Part one and Part two)

Alan Shayne of The Scotch Malt Whisky Society (SMWS) of America

A day in the life of… Alan Shayne, President of the Scotch Malt Whisky Society of America (SMWSA)

And now for the fourth installation to my interview series.

As you may or may not know, I’ve started series of interviews to help demystify some of the many aspects of the whisk(e)y industry.  Who makes it, how they do it, how they got into it, how to they sell, promote it, market it, etc…  While this series is called “A Day in the Life”, it will focus on more than a day in the life of a Cooper, Sales Person, Ambassador, Master Blender, Independent reviewer/critic, etc…  Also, I will try to get a little personal (without making said person blush).

I am pleased as punch to have had the opportunity to interview Alan Shayne, President of the American arm of The Scotch Malt Whisky Society (SMWS).

Alan, thank you kindly for the interview!  Our conversations have been informative and entertaining – you’ve got great stories to tell, much more than we’re able to post here on the JSMWS blog.  At least my readers will have the opportunity to enjoy the following:

Joshua:  Alan, please explain who you are and what you do for The Scotch Malt Whisky Society of America – on a day-to-day basis (or week to week, month to month if that makes it easier).

Alan: I am the President of the Scotch malt Whisky Society of America. I direct the U.S. branch of the Society.  Among my duties are overseeing the communications that go out to the members, choosing the whiskies we offer to our members, coordinating members orders through our import company and network of distributors and retailers, overseeing our tasting events, compliance with federal and state regulators and overseeing all financial matters.

Joshua: How was it that you came to open the US branch of the SMWS?  How long ago did the US branch open and what had you done prior to this?

Alan: My involvement with the Society begin in 1993 when I was introduced to Pip Hills, the founder of the Society. Pip was interested in finding a partner for the North American market who could work hand in hand to make the Society a success here. At the time I was a partner in an alcoholic beverage import company, based in New York. I was very intrigued with what Pip had to say and a few months later in August of 1993 we officially began business. My history in the industry began in 1972 when I opened NY’s first wine themed night club. I took a 4 year hiatus from the liquor industry after selling the club in 1973, spending 4 years in law enforcement in NYC. In 1977 I purchased my father’s interest in a display and merchandising company servicing the liquor industry and sold it in 1983. I was then appointed US Marketing Director for Bell’s Scotch Whisky. In 1986, I co-founded Codorniu USA a wholly owned subsidiary of Cordoniu SA the world’s largest produced of Methode Champenois sparkling wine. In 1986, I co-founded Blair Importers, Inc. and sold my interest in that company in 1993 when I launched the Society in the US.

Joshua: When we spoke on the phone, you had touched on your boating & distillery tour of Scotland back when you were about to open the US branch of the SMWS.  Can you share that again?

Alan: After my meeting with Pip in NY, I decided to take a trip over to Scotland to visit the Vaults, the Society’s headquarters, a number of distilleries and experience a members tasting in London. Flying to London first, I went to my first members tasting at the Plaza Athenaeum Hotel. I essentially sat back and observed. It was phenomenal seeing a group of about 100 like minded individuals, from every walk of life, happily interacting over some very fine malts. I experienced the camaraderie and knew instinctively that this would be well received in America.

We then flew to Glasgow where Pip had arranged the charter of a old trawler out of Troon harbor. We sailed to Campbeltown and visited the Springbank distillery, sampling way too many expressions and enjoying a fine dinner with the proprietor. Upon leaving the restaurant we experienced a storm heading to the dock. I figured we would sleep on the boat and set sail in the morning, but to my surprise I was told that we would be leaving now. Having been a boater for most of my life and taking a rather conservative approach to traveling in storms in the dead of night, I was convinced that this might very well be my last voyage. I went down to my snuggly cabin, opened a bottle of Society whisky and consumed a good amount before falling asleep. Awakening at sunrise I went on deck to find the Pip and the crew thoroughly drenched and shivering. I put up a pot of coffee and took the helm, guiding the boat into Port Ellen on Islay and most pleased to be alive. We later visited the Bowmore Distillery. After sailing back to Troon, we took a train to Edinburgh and went to The Vaults. That too was a most enlightening experience, staying over in the members flats and enjoying the members room with blazing fireplaces in a Victorian setting and sampling the largest array of single cask malts I’ve seen to date.

Joshua: Also, during that phone conversation, you touched on the fact that there’s an ever changing group of tasters who gather together to choose the SMWS bottles to be made available for it’s society members.  Can you name some of the people on this board and how they came to be a part of it?

Alan: The process by which the tasting panel chooses the Society’s whiskies is most interesting. The ever changing panel members, made up of industry professionals meets every week. They are presented cask samples for tasting analysis without the benefit of knowledge of the distillery of origin or age of the whiskies. If all members of the panel agree on the uniqueness and fine quality of a cask, we purchase it. If any member doesn’t like it, we pass on that cask.

I estimate we turn away about 75% of the casks we are offered. Panel members in the past have included noted writer Charles McLean, Heather Greene, Sam Simmons, David Blackmore among others. Heather, Sam and David began their careers in the Scotch whisky industry at the Society. Whiskies that are not chosen are usually sold off to blenders.

Although the scrutiny of the panel for Society bottlings, most are perfectly fine to be used in blends. To the best of my understanding about 90% of malts produced are used for blended whisky.

Joshua:  After the whiskies are chosen for the SMWS, how are they chosen for the SMWSA and what happens to those whiskies not chosen for the SMWSA?

Alan: Once a cask has passed muster, a list of those are forwarded to the different branches of the Society. Upon review I select the ones I believe to be most interesting for our US members. I then requisition samples for my own analysis and place my orders for the US members.

Joshua: For those not familiar, can you explain the reason why the SMWS (and all of it’s international branches) will not use distillery names and only a number coding system?

Alan: Since the Society’s inception, rather than printing the distillery of origin on our label, we use a coding system to identify the whiskies we bottle. We recognize that single casks are unique in flavor and bouquet and do not necessarily exhibit the same characteristics of that of a proprietary labeled brand. Single malt Scotch whisky is produced by taking a number of matured casks form a particular distillery and judiciously marrying them together to get a uniform taste. They are then diluted to the brands’ standard, and chill filtered to remove any discoloration that resulted from the dilution process.

We don’t believe it is to the best interest of the distiller for our members to identify a particular distillery by name as it implies a similarity. Our whiskies most often do not taste the same as that of a distillery labeled bottle. We choose whiskies that are not only very good, but very diverse to that which one would find bottled under a proprietary label. Diversity of flavors and scents are what Society whiskies are all about.

Joshua: I mentioned to you, Alan, that after I posted my review of one of your whiskies one of my readers said that they LOVED the review but the initially fee for membership (at $229) scared them away.  What do you say when you hear things like this and are there any other obstacles you can think of to increasing your membership?

Alan: There is a cost to becoming a Society member. We are a private membership club. Our whiskies are available to our members exclusively and are not commercially available to the general public. The $229.00 initial membership fee, we believe to be very reasonable. It includes an initiation fee, first year dues ($60.00) the new members kit featuring 4-100 ml bottles of Society whisky, a leather bound members handbook, tasting notebook and membership pin. Members receive the Society’s quarterly magazine ‘Unfiltered’ and every three weeks ‘Outturn’ the Society’s bottling lists. Members are invited to use members rooms in London and Edinburgh, Scotland and are invited to participate in members tastings throughout the world. The cost of procuring Society bottling is very reasonable especially older expressions.

Joshua: Every year there is a SMWSA extravaganza tour for tasting your whiskies.  Can you explain what this is and what people might expect from these events?

Alan:  Along with traditional members tastings, the Society hosts The Single Malt and Scotch Whisky Extravaganza Tour in 13 major cities through out the country. These tasting feature a sampling of over 100 Single malt and Scotch whiskies including five Society whiskies. They are held in prestigious hotels and private clubs and feature a panel discussion made up of  master distillers and brand ambassadors. A sumptuous dinner buffet is included as well as a selection of premium imported cigars from the humidors of Montecristo and Romeo y Julieta. (cigar smoking is not permitted during the event).

It’s a gala evening, with lots of camaraderie and good cheer.

Joshua: Alan, what is your relationship, or, the SMWSA’s relationship, to the Old Malt Cask, Classic Cask, Douglas Laing, etc… independent bottlers?

Alan: My interest in whiskies is far reaching. Our import company, Spirit Imports, Inc, is the Importer of the Scotch malt Whisky Society whiskies (available to members exclusively) and other fabulous whiskies available to the general public. Among those are malts from Douglas Laing and Co. Ltd., The Old Malt Cask, The Premier Barrel, Big Peat, The Double Barrel, and McGibbons Provenance. As well, we are the owners of The Classic Cask Selection and Loch Chaim, kosher single malts. Highland Stag Blended Scotch Whisky and Paolucci Italian Cordials are other products which we import and are available to the general public.

Joshua: As you’ve mentioned, you have, or distribute, a line of whiskies called Loch Chaim which are a line of whiskies from different distilleries that do not have any wine or sherry influence (and are kosher by nature).  Who came up with this idea (I think it’s quite brilliant) and is it an expanding line?

Alan: Loch Chaim is one of our most interesting products. Loch Chaim came about on trip to The Glenlivet distillery a few years ago. My wife, Maddie, Beth Rush our director of members services and her husband Joel joined in The Glenlivet Gathering with about 150 other Americans. It was a fantastic experience. After a wonderful dinner and partying the evening away with the group at the distillery, we returned to our hotels via chartered bus. All were singing Scottish tunes, and at the end of the Bonnie bonnie shores of Loch Lomond, Joel and I simultaneously substituted Loch Chiam for Loch Lomond. A neon light went off in my head reading” Kosher Malt Whisky”.

When we returned to Florida, I contacted one of my malt whisky suppliers who happened to be observant Jews and request cask samples of bourbon aged whisky. I designed the label and contacted Rabbi Mendel Jacobs, Scotland’s only Scottish born rabbi and as well a malt enthusiast for his guidance. We bottled up 5 casks which I sampled at The Single Malt and Scotch Whisky Extravaganza in Washington DC. It was the hit of the evening and many of the local retailers in attendance immediately put in orders. We have released 7 casks thus far and and are in the process of selecting 4 more casks for the near future. Loch Chaim has no wine or sherry cask influence. All are bourbon aged.

Joshua: What can we, as consumers, expect in the future for the SMWSA?

Alan:  At the Society we are diligently working on plans for the future that includes members venues here in the US. I believe this will be huge turning point for us. We’ve recently relaunched our website and there will be new “mind blowing” additions in the months ahead. We are as well planning a series of sporting events for our members that will culminate with Society tasting and dinner in the Society’s unique style.

Joshua: One thing I try to focus on with my blog is what dram to drink for a particular mood or season.  Does the SMWS approach the release of new whisky expressions in a similar manner?  Do you approach personal consumption in this manner?

Alan:  I couldn’t agree with you more. Different moods, climates, seasons, events and cuisine require different whiskies. Life would become boring if all we drank was our “desert island” whiskies. The Society’s unique and descriptive tasting notes are a testament to this. I approach my discerning consumption in a similar manner. As well, I’ve come up with some far out approaches. One of my favorite summer malt concoctions includes a well chilled chunk of watermelon. Living in Florida presents challenges to malt consumption as well due to the incessant heat. I usually begin my evening with a blended Scotch on the the rocks. However, I do it a bit differently, by adding a “topping” of malt to it. Depending on my mood, it could be an Islay or other times a Highland or Speyside. When doing this with malt enthusiasts in attendance, the first comments are not very flattering, but when they sample it, “Brilliant” is usually the word spoken.

Joshua: Do you have any personal dearly departed SMWSA expressions?  SMWSA bottles that really stuck for you but, sadly, are now gone forever?

Alan: The nature of single cask malts is that when there gone, there gone. I do recall too many that I would love to have more of. Cask 78.7 was one of them. Described as “As black as the Earl of Hell’s waistcoat” was the best sherry aged whisky I ever enjoyed. Another Islay cask described as “Gun Powder and Flesh Wounds” was quite memorable as well.

Joshua: How did you get into whiskies?  Did you have a gateway whisky?  Do you have a story that goes with it?

Alan:  I got into whiskies when I was quite young. An uncle of mine was the owner of The Edradour Distillery, my grandfather, an Englishman, was introduced to single malts, by his son in law and developed a fondness for them in the 1940’s. He returned to the United States in the late 1960’s when I was 16 years old. I hadn’t seen him for about 10 years.

When he greeted me at his door, his first question was what do you drink? I responded 7&7. He winched and said come with me to the den, when he pulled of the shelf a bottle of The Glenlivet. He instructed me to take it with a bit of water, but I chose to have it over ice. We each enjoyed a couple of them over conversation. It became my gateway malt. Ironically, it was my first Scotch and my drink of choice for a decade until someone from Seagram’s (the brand owner at the time implored me to have it without the ice. It became much more flavorful). I then became intrigued with the category of malts and began my journey to try as many as I could. I’ve gone the gamut and enjoy them all, some more than others. On that trip to The Glenlivet Distillery I was reacquainted with their malts and totally understood why I initially liked them and why I like them so much today.

Joshua: What passions, other than whisk(e)y do you have?

Alan:  The other passions in my life are shooting, the mountains and exploring. I shoot trap once or twice a week and shoot pistols a bit less frequently. On occasion, every year or so, if I get lucky I get out in the field for pheasant. I spend as much time as I can in the mountains on North Carolina and Tennessee with my family (wife and two daughters). They are also involved in the business. I travel about 20 weeks of the year doing our tasting events and I try to schedule an extra day for myself to get lost and explore new territories, find brew pubs, micro-distilleries and old pick-up trucks.

Joshua: Do you have a list of Top Drams or perhaps some Desert Island Drams you’d like to share (including, perhaps, some non-SMWS expressions)?

Alan:  My non-Society desert island drams come from Islay. Depending on the day and mood, its either Ardbeg, Laphroaig, Lagavulin, Caol Ila, Bowmore and Bunnihabian depending upon the degree of medicinal taste I need to justify the dram.

Joshua: Without giving out names & places (basically, without getting yourself into any trouble), do you have any funny, interesting or bizarre stories from any of your events/travels that you wish to share?

Alan:  Way too many funny interesting and bizarre stories, many of which would add to my wife’s passion for me to quit enjoying malts with friends. I was once asked why I got into the liquor business. My answer was I like to work, I’m a workaholic and I like to drink and socialize. I couldn’t have found a better profession or industry to be in.

Joshua: Lastly, if you had a message or lesson to give people who are just getting into whiskies, what would that be?

Alan: My message to people getting into whisky is “Its a wonderful thing,,,,It’s a learning experience….Indulge, but in moderation with like minded individuals. Learn as much as you can but don’t get overly consumed with text book knowledge. Learn the fundamentals of whiskies and the methods and nuances of production, but go with your tastes and what you like. Make it a long and languishing, safe and fulfilling journey. And always salute with the classic Gaelic toast “LOCH CHAIM”.

Alan, thanks again for the interview!

My previous interviewees are:

Serge Valentin of Whisky Fun! and Malt Maniacs

Sam Simmons of The Balvenie

Stuart Nickerson of Glenglassaugh (Part one and Part two)