MALT DISTILLERY - Scotch Whisky Association

The jobs ….the people
SCOTCH
WHISKY

Contents
Welcome from Ian Curle and Gavin Hewitt 1
Foreword from Richard Lochhead, Cabinet 3
Secretary for Rural Affairs and the Environment
Map of industry sites throughout Scotland 4
Employment in the Scotch Whisky industry 2011 7
Case studies 10
Training 23
Direct jobs 24
Jobs supported by the industry 25
Scotch Whisky is the
most productive industry
in Scotland, second only
to oil and gas.

Welcome
It only takes three ingredients to make
Scotch Whisky – water, yeast and
cereal. Behind that simple recipe
are thousands of highly trained
and dedicated people who make
Scotch Whisky, the world’s leading
international spirit.
Across Scotland, 10,000 people are
directly employed and over 35,000 jobs
are supported by the industry. This
report provides a snapshot of the many
people employed in the industry. It gives
a flavour of the diversity of skills and
highlights the importance of the industry
to local communities.
The jobs range from Maltsters and
Stillmen through to jobs in packaging,
distribution and marketing. Every one of
them is crucial to the industry’s success.
Training them and developing their skills
is one of our priorities.
We never cease to be amazed by the
passion of people employed in the
Scotch Whisky industry, many of whom
dedicate their entire working lives to
it. We hope that you enjoy reading
our report and discovering the people
behind the brands. With their endeavour
and your support Scotch Whisky can
continue to be both an iconic Scottish
export and a major employer at home.
Ian Curle
SWA Chairman
Gavin Hewitt
Chief Executive
1

Foreword
We all know that Scotch Whisky
around the world is known for its
provenance and quality – and this
did not happen by accident. This
has to be down to the passion and
commitment from the people who
work so hard to make our iconic
product such a success.
This report highlights the fantastic
opportunities that the Scotch Whisky
industry can offer to people and chimes
well with our desire to accelerate growth,
creating long term valuable jobs.
Although we have witnessed superb
success across the whisky industry
recently, it is important we continue to
attract people towards a career in our
iconic industry to maintain that success
which will create wider benefits to the
Scottish economy.
And of course as well as creating direct
jobs within the industry, it is important
to recognise the contribution the Scotch
Whisky industry makes indirectly towards
employment in other industries - from
those who produce and supply the
quality raw ingredients, to construction
and engineering, the haulage industry,
and, not least, our tourism sector.
This document shows a range of exciting
employment opportunities to people in
both rural and urban areas in a variety of
disciplines – jobs involved cover areas
such as exports, employment, transport,
tourism and the environment – all key
to the Scotch Whisky industry and to
Scotland as a whole.
The case studies identified are not
exhaustive but give a taster as to the
diversity of jobs that are required to drive
this industry forward. I therefore welcome
this report and look forward to the future
successes of the industry.
Richard Lochhead
Cabinet Secretary for Rural Affairs
and the Environment
2

Employment in the Scotch
Whisky Industry 2011
Maturation
Warehousing 6%
Distribution Warehousing 10%
Cooperage 2%
By Products 1%
Distilleries 10%
Malting 1%
Blending &
Bottling 27%
Other 6%
Visitor
Centres 3%
Sales &
Marketing 4%
Engineering, Technical
& Electrical 10%
Office Staff 20%
Scotch Whisky is sold in
200 markets worldwide.
3

Key
Distilleries
ORKNEY
33
41
Packaging, Blending, Warehousing, Marketing, Other
Grain Distilleries
Cape Wrath
Thurso
John o’Groats
13
LEWIS
38
OUTER
HEBRIDES
NORTH
UIST
Torridon
Lochinver
Ullapool
43
20
19
Brora
16
30
Tain
137 104 SPEYSIDE
SOUTH
UIST
42
SKYE
Fort Augustus
110
110
31
39
Inverness
45
See opposite page
28
81
136
26
14
26
36
27
Mallaig
HIGHLAND
Fort William 21
17
40 Ballater
Aberdeen
ISLAY
6
3
2
111
MULL
4
5
1
8 7
JURA
34
44
MULL
111 117
15
9
10 151
11
CAMPBELTOWN
15
37
Inverary
ARRAN
103
103
97
97 98
Glen Coe
142
22
32
105
142
153 142 118
121
155
35
132 29
135
120
152127
159
115 119
107 114 156 106
116
160
122
125 123124
150 98 147
108
122
146 134 149
154 Glasgow 117
127126
133
141
Prestwick
148
23
Pitlochry
18
12
46
121
145 161 129163
140139
113
LOWLAND
Dundee
100
157 138
128
Edinburgh
100
St Andrews
138 102
101
Hawick
24
25
25
North Berwick
Berwickupon-Tweed
Dumfries
Wigtown
99
4

Map of industry sites
throughout Scotland
SPEYSIDE
Fraserburgh
Nairn
Aviemore
Grantonon-Spey
55
Forres
109 Lossiemouth
130
112
88 Elgin
86
64 73
78
82
53
72 83
85 66
131 50
49
89 144 70
69 158
Rothes 57
91
74 76
75
92
58 84 60
93
47
80 63
52
68
59 61
65 79
77 54 62 87
162
48
51 9667 Dufftown
71
94
Tomintoul
95
56
90
Islay Malt
1. ARDBEG Glenmorangie Co Ltd
2. BOWMORE Morrison Bowmore Distillers Ltd
3. BRUICHLADDICH Bruichladdich Distillery Company
4. BUNNAHABHAIN Burn Stewart Distillers plc
5. CAOL ILA Diageo
6. KILCHOMAN Kilchoman Distillery Co Ltd
7. LAGAVULIN Diageo
8. LAPHROAIG Beam Global Spirits & Wine
Campbeltown Malt
9. GLENGYLE J & A Mitchell & Co Ltd
10. GLEN SCOTIA Loch Lomond Distillery Co Ltd
11. SPRINGBANK J & A Mitchell & Co Ltd
55
Continued.....>

Map Continued:
Highland Malt
12. ABERFELDY John Dewar & Sons Ltd
13. ABHAINN DEARG Abhainn Dearg Distillery
14. ARDMORE Beam Global Spirits & Wine
15. ISLE OF ARRAN Isle of Arran Distillers Ltd
16. BALBLAIR Inver House Distillers Ltd
17. BEN NEVIS Ben Nevis Distillery (Fort William) Ltd
18. BLAIR ATHOL Diageo
19. CLYNELISH Diageo
20. DALMORE Whyte & Mackay Ltd
21. DALWHINNIE Diageo
22. DEANSTON Burn Stewart Distillers plc
23. EDRADOUR Signatory Vintage
24. FETTERCAIRN Whyte & Mackay Ltd
25. GLENCADAM Angus Dundee Distillers plc
26. GLENDRONACH BenRiach Distillery Co
27. GLEN GARIOCH Morrison Bowmore Distillers Ltd
28. GLENGLASSAUGH Glenglassaugh Distillery Co
29. GLENGOYNE Ian Macleod & Co Ltd
30. GLENMORANGIE Glenmorangie Co Ltd
31. GLEN ORD Diageo
32. GLENTURRET The Edrington Group Ltd
33. HIGHLAND PARK The Edrington Group Ltd
34. ISLE OF JURA Whyte & Mackay Ltd
35. LOCH LOMOND Loch Lomond Distillery Co Ltd
36. MACDUFF John Dewar & Sons Ltd
37. OBAN Diageo
38. PULTENEY Inver House Distillers Ltd
39. ROYAL BRACKLA John Dewar & Sons Ltd
40. ROYAL LOCHNAGAR Diageo
41. SCAPA Chivas Brothers Ltd
42. TALISKER Diageo
43. TEANINICH Diageo
44. TOBERMORY Burn Stewart Distillers plc
45. TOMATIN The Tomatin Distillery Co Ltd
46. TULLIBARDINE Tullibardine Ltd
Speyside Malt
47. ABERLOUR Chivas Brothers Ltd
48. ALLT A’BHAINNE Chivas Brothers Ltd
49. AUCHROISK Diageo
50. AULTMORE John Dewar & Sons Ltd
51. BALMENACH Inver House Distillers Ltd
52. BALVENIE, The Wm Grant & Sons Ltd
53. BENRIACH BenRiach Distillery Co
54. BENRINNES Diageo
55. BENROMACH Gordon & MacPhail
56. BRAEVAL Chivas Brothers Ltd
57. CAPERDONICH Chivas Brothers Ltd
58. CARDHU Diageo
59. CRAGGANMORE Diageo
60. CRAIGELLACHIE John Dewar & Sons Ltd
61. DAILUAINE Diageo
62. DUFFTOWN Diageo
63. GLENALLACHIE Chivas Brothers Ltd
64. GLENBURGIE Chivas Brothers Ltd
65. GLENDULLAN Diageo
66. GLEN ELGIN Diageo
67. GLENFARCLAS J & G Grant
68. GLENFIDDICH Wm Grant & Sons Ltd
69. GLEN GRANT Glen Grant Distillery Co Ltd
70. GLEN KEITH Chivas Brothers Ltd
71. GLENLIVET, The Chivas Brothers Ltd
72. GLENLOSSIE Diageo
73. GLEN MORAY Glen Turner Distillery Ltd
74. GLENROTHES The Edrington Group Ltd
75. GLEN SPEY Diageo
76. GLENTAUCHERS Chivas Brothers Ltd
77. IMPERIAL Chivas Brothers Ltd
78. INCHGOWER Diageo
79. KININVIE Wm Grant & Sons Ltd
80. KNOCKANDO Diageo
81. KNOCKDHU Inver House Distillers Ltd
82. LINKWOOD Diageo
83. LONGMORN Chivas Brothers Ltd
84. MACALLAN, The The Edrington Group Ltd
85. MANNOCHMORE Diageo
86. MILTONDUFF Chivas Brothers Ltd
87. MORTLACH Diageo
88. ROSEISLE Diageo
89. SPEYBURN Inver House Distillers Ltd
90. SPEYSIDE Speyside Distillers Co Ltd
91. STRATHISLA Chivas Brothers Ltd
92. STRATHMILL Diageo
93. TAMDHU The Edrington Group Ltd
94. TAMNAVULIN-GLENLIVET Whyte & Mackay Ltd
95. TOMINTOUL Angus Dundee Distillers plc
96. TORMORE Chivas Brothers Ltd
Lowland Malt
97. AILSA BAY Wm Grant & Sons Ltd
98. AUCHENTOSHAN Morrison Bowmore Distillers Ltd
99. BLADNOCH Co-ordinated Development Services
100. DAFTMILL The Cuthbert Family
101. GLENKINCHIE Diageo
6

Grain Whisky
102. CAMERONBRIDGE Diageo
103. GIRVAN Wm Grant & Sons Ltd
104. INVERGORDON Whyte & Mackay Ltd
105. LOCH LOMOND Loch Lomond Distillery Co Ltd
106. NORTH BRITISH The North British Distillery Co Ltd
107. STARLAW Glen Turner Distillery Ltd
108. STRATHCLYDE Chivas Brothers Ltd
Maltings
109. BURGHEAD Diageo
110. GLEN ORD Diageo
111. PORT ELLEN Diageo
112. ROSEISLE Diageo
Packaging, Blending, Warehousing
or Marketing
113. ADDIEWELL The North British Distillery Co Ltd
114. AIRDRIE Chivas Brothers Ltd
115. AIRDRIE Inver House Distillers Ltd
116. BALGRAY Chivas Brothers Ltd
117. BELLSHILL Wm Grant & Sons Ltd
118. BlACKGRANGE Diageo
119. BROXBURN Diageo
120. BROXBURN Broxburn Bottlers Ltd
121. CAMBUS Diageo
122. COATBRIDGE Angus Dundee Distillers plc
123. DALMUIR Chivas Brothers Ltd
124. DRUMCHAPEL The Edrington Group Ltd
125. DUMBUCK Chivas Brothers Ltd
126. EAST KILBRIDE Burn Stewart Distillers plc
127. EAST KILBRIDE Douglas Laing & Co
128. EDINBURGH Glenmorangie Co Ltd
129. EDINBURGH PARK Diageo
130. ELGIN Gordon & MacPhail
131. KEITH Chivas Brothers Ltd
132. KILMALID Chivas Brothers Ltd
133. KILMARNOCK Diageo
134. GLASGOW Douglas Laing & Co
135. GRANGEMOUTH Whyte & Mackay Ltd
136. HUNTLY Duncan Taylor & Co Ltd
137. INVERGORDON Whyte & Mackay Ltd
138. LEVEN Diageo
139. LIVINGSTON Glenmorangie Co Ltd
140. LIVINGSTON Glen Turner Distillery Ltd
141. MAUCHLINE Glen Catrine
142. MAYBOLE Dewar Rattray Ltd
143. MENSTRIE Diageo
144. MULBEN Chivas Brothers Ltd
145. NEWBRIDGE BenRiach Distillery Co
146. PAISLEY Chivas Brothers Ltd
147. PARKHEAD John Dewar & Sons Ltd
148. PONIEL John Dewar & Sons Ltd
149. RUTHERGLEN Speyside Distillers Co Ltd
150. SHIELDHALL Diageo
151. SPRINGBANK J & A Mitchell & Co Ltd
152. SPRINGBURN Morrison Bowmore Distillers Ltd
153. STIRLING Isle of Arran Distillers Ltd
154. WILLOWYARD Chivas Brothers Ltd
Other
155. ABERCROMBIE WORKS Diageo
156. BROXBURN COOPERAGE
157. CARSEBRIDGE COOPERAGE Diageo
158. COMBINATION OF ROTHES
159. SCOTCH MALT WHISKY SOCIETY
160. SCOTCH WHISKY EXPERIENCE
161. SCOTCH WHISKY RESEARCH INSTITUTE
162. SPEYSIDE COOPERAGE
163. SCOTCH WHISKY ASSOCIATION
7

Case Studies by Job
10
10
11
11
12
Malting
Arthur Holyoake
Mashing
Alan Duff
Distilling
Michael Sutherland
Malt Distillery
Kirsty Dagnan
Grain Distillery
Tommy Leigh
13
13
14
15
15
Cooperage
John Carberry
Warehouse Maturation
Dod McConnachie
Blending
Rachel Barrie
Bottle Line
Susan Greer
Warehouse Dispatch
Alastair Evans
16
16
17
17
18
Exporting
Jane Timmins
Research
Gordon Steele
Energy
David MacInnes
Tourism
Jane Whitlock
Hospitality
Richard Prendiville
18
19
20
21
21
Marketing
Alison Winship
Global Branding
Ludo Ducrocq
Retail Sales
David and Michael Urquhart
Archives
Jacqui Seargeant
New Distillery
Anthony Wills
Key
Legal
Glen Barclay
22
HIGHLAND
MID SCOTLAND
ISLAY
LOWLAND EDINBURGH
LOWLAND GLASGOW
SPEYSIDE
8

y Location
ISLAY
Malting
New Distillery
10
21
HIGHLAND
Orkney – Warehouse Maturation
Tain – Mashing
Wick – Distilling
13
10
11
MID SCOTLAND
Alloa – Cooperage
Crieff – Hospitality
13
18
SPEYSIDE
Ballindalloch – Exporting
Ross-shire – Malt Distillery
Dufftown – Global Branding
Elgin – Retail
Rothes – Tourism
16
11
19
20
17
LOWLAND, EDINBURGH
Edinburgh – Grain Distillery
Edinburgh – Legal
Midlothian – Research
Broxburn – Warehouse Dispatch
12
22
16
15
LOWLAND, GLASGOW
East Kilbride – Marketing and Innovation
Dumbarton – Energy
Glasgow – Archives
Glasgow – Blending
Paisley – Bottle Line
18
17
21
14
15
9

MALTING – ISLAY
Arthur Holyoake – 39 years in industry
Beam Global Spirits & Wine
Malted barley, yeast and water are
the only ingredients allowed in Malt
Scotch Whisky. Some distilleries
purchase their barley already malted.
Others, like some on Islay that are
renowned for a peaty flavour, malt it
on site.
Arthur Holyoake is one of the three
people at Laphroaig Distillery
responsible for turning barley from
the farmer’s fields into malted barley
to make Scotch Whisky.
Maltsters soak the barley in water for
2-3 days. The grains then germinate
on the malting floor to help produce
the necessary enzymes required
to convert starch into fermentable
sugars. During this time, the grains
are regularly turned. After 4–6 days,
they are loaded into a heated kiln to
stop germination; sometimes this is
over a peat fire. The grains absorb
the peat smoke that gives these
Scotch Whiskies their special flavour.
Mr Holyoake, who has worked in this
job for 10 years and the industry for
39, said: “The most challenging part
of my job is ensuring the product I
create maintains the standards that
have been set by the generations
before me.”
MASHING – TAIN
Alan Duff – 16 years in industry
Glenmorangie Co Ltd
Alan Duff has been the Mashman at
Glenmorangie Distillery in Tain for 16
years. Responsible for turning the
three ingredients (water, yeast and
malted barley) into spirit, he loves
his job and the challenge of ensuring
each part of the process is just right.
Mr Duff explained: “Each part of my
job requires attention to detail. The
grain must be milled to the right
consistency, the water (from the
Tarlogie natural springs in the hills)
must be at the correct temperature,
and the yeast added and left for
the right amount of time. If any of
these are off kilter, the quantity and
quality of our final product could be
compromised.”
Mr Duff said: “There are four
Mashmen working on shift here.
Every part of the process is
monitored and quality controlled. We
constantly strive for perfection.”
He added: “For me, Scotch Whisky
reminds me of home. I can’t get
over the fact that Scotch Whisky,
our national drink, is internationally
renowned and sought after yet it only
takes me a five minute cycle ride to
get to work to help make it.”
10

DISTILLING – WICK
Michael Sutherland - 23 years in industry
Inver House Distillers Ltd
After fermentation, the liquid is
usually distilled twice before
being transferred into casks.
Stillmen meticulously monitor the
process to ensure that the spirit
is of perfect quality.
Starting in the industry as an
apprentice 23 years ago, Michael
Sutherland, Stillman at the Pulteney
Distillery in Wick, distills the liquid
while ensuring compliance with all
the regulations.
He explained: “The pot stills, which
resemble huge copper kettles, are
heated to drive the spirit from the
fermented liquid. The vapour is then
condensed back to a liquid before
the second distillation takes place
in a spirit still. The height and shape
of the stills affect the taste of Scotch
Whisky and it is our job to time it
perfectly to get the quality right.”
Mr Sutherland said: “All the hard work
and exacting high standards were
worth it when, in 2012, Pulteney was
awarded the best Scotch Whisky in
the world. 1 That was a great day for
the company and a great day for the
whole team that work here.”
1
Jim’s Best Whisky in the World 2012, Jim Murray’s Whisky Bible.
Kirsty Dagnan – 6 years in industry
Diageo plc
MALT DISTILLERY – ROSS-SHIRE
Each of the malt distilleries in
Scotland is run by a Distillery
Manager, overseeing the
production and daily running
of the site.
Kirsty Dagnan is responsible
for the operation of Glen Ord
and Teaninich distilleries, Glen
Ord Maltings, Glen Ord Visitor
Centre and Diageo North
Engineering Centre.
Mrs Dagnan, Diageo’s youngest
Distillery Manager, started on their
graduate scheme six years ago
after obtaining a degree in Forensic
and Analytical Chemistry. She
worked in Glasgow, Leven and
Amsterdam before securing her
current role in malt whisky.
She said: “Each day is different.
I can be meeting VIP visitors one
day or dealing with breakdowns
in the plant another. I’ve worked
here a year now, yet I still try to
spend as much time as possible in
the plant understanding areas for
improvement and being with
my team.”
Mrs Dagnan, who manages a
team of around 60 people, said:
“I have always had a passion for
Scotch Whisky and making it is
the best part of my job. I feel lucky
to manage great distilleries that
produce such wonderful whiskies
and I’m proud to work in an industry
with so much history and heritage.”
She said that the most challenging
part of her job is keeping up with
production demands. Glen Ord
distillery is in the final stages of a
£3.2 million investment that will
expand production capacity. She
concluded: “Currently, making sure
the investment project at Glen Ord
is completed on time and safely is
my main priority.”
11

GRAIN DISTILLERY – EDINBURGH
Tommy Leigh – 32 years in industry
The North British Distillery Co Ltd
Blended Scotch Whisky is made
from a combination of grain and
malt spirit. Blends form 90%
of Scotch Whisky sales. Grain
distilleries are large and operate
24/7, producing more spirit in
one month than most malt whisky
distilleries produce in a year.
Tommy Leigh started work at
The North British Distillery after
completing his apprenticeship
as an Instrument Mechanic in a
different industry. Some 32 years
on, he is now the Production
Director and runs the distillery
nestled in the heart of Edinburgh.
Recent expansions have enabled
North British to produce 70 million
litres of spirit for Blended Scotch
Whisky each year.
Tommy, who looks after production,
engineering and health and safety,
explained: “Approximately 14%
of all Scotch Whisky consumed
is made here at our plant in
Edinburgh. We produce for many
blenders who use our product
as a core ingredient in their
famous brands.”
Buying new-make spirit for
maturation into Scotch is a long
term investment; the distillery
receives orders from customers
one year in advance. He added:
“We need to procure large
quantities of cereal, water,
and yeast to meet our annual
production requirements. But it is
not just about quantity; each batch
of new-make spirit is rigorously
assessed before leaving the site.
Continuous improvement is vital to
our success and we have always
strived to improve, ensuring we
continually deliver quality Grain
Scotch Whisky to our customers.
An essential part of this success
is the enthusiasm and pride of
the people working within the
company.”
Over 100 people are employed on
the Edinburgh site and although
the distillery is not open to the
public, visits from within the
industry, students and farmers are
common. Mr Leigh said: “I look
forward to going to work each
day; the distillery has provided
a good standard of living for my
family and I am very fortunate to
have had the opportunity to work
with enthusiastic and great people
throughout my career.”
The company owns a football pitch
and bowling green that are used
by the local community. Mr Leigh
joked: “We used to have a really
good football team but because
no-one leaves the business we
are all too old to play anymore,
perhaps we should move to the
bowling green!”
Scotch Whisky can only
be made in Scotland.
12

COOPERAGE – ALLOA
John Carberry – 22 years in industry
Diageo plc
Scotch Whisky matures for a
minimum of three years in oak
casks. The quality of cask and its
impact on the maturing spirit are
crucial to the final character of the
Scotch Whisky. The majority of
Scotch Whisky is matured in casks
made from American oak, usually
ex-Bourbon whiskey casks from
the USA, but some Scotch is also
matured in European oak casks,
which previously contained
sherry, port or wine. The different
types of oak and the time spent in
the cask have a major influence
on the final taste and colour of the
Scotch Whisky.
Each cask is made and repaired by
a Cooper, an ancient trade. John
Carberry, who works at Diageo’s
Cambus Cooperage in Alloa, has
honed his coopering skills over
a 22 year career and he now
also passes on his knowledge to
the next generation as a tutor to
Diageo’s Coopering Apprentices.
He said: “All coopers follow a four
year apprenticeship as the craft
requires skills that are passed
down through generations. No
glues or nails are used. It is all
about angles and applying just
the right amount of pressure with
specialist tools.”
A family trade, Mr Carberry’s
grandfather and uncle were
Coopers and his brother and
cousin both work alongside him.
His 11 year old son aspires to
follow in his father’s footsteps.
Diageo recently invested £10
million to build the state-of-theart
Cambus Cooperage which
combines modern technology,
such as conveyor belts to
move the heavy casks, with the
traditional centuries-old handcraft
of coopering, to produce 250,000
casks per year for the maturation of
Scotch Whisky. Mr Carberry said:
“This investment means that we
can focus on woodwork rather than
heavy lifting. No machine can ever
replace the skills we have that are
required to make a perfect cask.”
WAREHOUSE MATURATION – ORKNEY
Dod McConnachie – 24 years in industry
The Edrington Group Ltd
By law, Scotch Whisky must mature
in oak casks for a minimum of three
years. Highland Park, Scotland’s
most northern distillery, matures its
Scotch Whisky in warehouses both
on site and the mainland.
Dod McConnachie began working
in the Orkney distillery 24 years
ago as a summer employee
cutting peat for the kiln. He then
spent many years working in the
warehouse filling the casks that
turn the pure, clear spirit from the
stills into the golden Scotch Whisky
we recognise in our glass.
Mr McConnachie said: “Working in
the warehouse is heavy work. The
day begins by taking charge of how
much alcohol spirit is in the tank
and calculating the amount of water
needed to add before filling up the
barrels and rolling them to where
they are needed.”
Water is added to reduce the
alcohol to around 62.5%. Casks
are then either sent to warehouses
in Orkney or the spirit is filled into
a tanker to travel to the mainland
for filling into casks there. Once it
has matured and further reduced to
40%, it is sent to Glasgow’s Great
Western Road site for bottling. Five
employees fill several hundred
casks each week.
13

BLENDING – GLASGOW
Rachel Barrie – 20 years in industry
Morrison Bowmore Distillers Ltd
Blending whisky is a considerable
art acquired only after years of
experience. A blend consists of
anything from 15 to 50 different
single whiskies. Each blend will
have its own special (and often
secret) recipe. The Master Blender
is responsible for ensuring that the
taste and aroma of the blend or
malt meets exacting standards.
Rachel Barrie, Master Blender at
Morrison Bowmore, selects casks
for each Scotch Whisky expression.
She has nosed over 85,000
samples of whisky during her time
working in the industry and yet
says that she still learns something
new every day.
Mrs Barrie writes tasting notes
and product descriptions to
support marketing, conducts
tastings and creates new single
malt Scotch Whiskies to meet new
opportunities. She explained: “I am
the guardian of the spirit quality of
our distilled and maturing stocks.”
Rachel has been a Master Blender
since 2003 and took up her current
position in November 2011. She
started her career 20 years ago as
a research scientist at the Scotch
Whisky Research Institute. She now
has a team of four but also works
with many people in the distilleries,
supply operations and sales and
marketing teams.
She said: “I have been lucky to
be able to apply my chemistry
degree skills to conduct research
into whisky flavour development.
Whisky is my hobby and passion
as well as my job, so to be creating
new expressions of single malt is
literally the best job in the world
for me.
“The most challenging aspect of
the industry is supply and demand.
I need to manage stock profiles
effectively to ensure sustainability,
consistent quality and continuity of
supply. With a lead time of over ten
years for most single malts from
distillation to market, longer than
for other alcoholic beverages, it
only adds to this challenge.”
She concluded: “I am lucky to have
had the opportunity to contribute to
one of Scotland’s most important
industries by making the finest
spirit in the world.”
Exports make about
£125 per second for
the UK balance of trade.
14

BOTTLE LINE – PAISLEY
Susan Greer – 37 years in industry
Chivas Brothers Ltd
After Scotch Whisky has matured in
oak casks for a minimum of three
years, often considerably longer,
and is ready for bottling, the spirit is
sent to bottling halls mostly located
in the central belt of Scotland,
where the largest concentration of
jobs in the industry are located.
Susan Greer has worked in one of
the three Chivas Brothers bottling
halls in Paisley for 37 years. Her
second job since leaving school
at 15, she is now the General
Operator and Health and Safety
Representative for North Hall that
employs 60 people. She is also part
of a steering group that looks after
the wellbeing of employees in the
work place.
Susan processes, filters, assesses
and bottles the spirit and ensures
the packaging and labels are
perfect for customers. She is also
involved in training and assessing
new employees to ensure they
meet the high standards required
in the bottling halls.
Susan enjoys seeing the end
result of her hard work. She said:
“The most challenging part of
my job is getting it right. Working
together with my colleagues is very
important and it takes away a lot
of pressure.”
Susan, who received a ‘Chivas
Star Award’ for her contribution
to Health and Safety in the work
place 1 , added: “I associate Scotch
Whisky with pride. I have been
fortunate to work in the industry
for most of my life. While working
at Chivas Brothers, I’ve been
engaged, married, had three
children and recently celebrated
my silver wedding anniversary. Not
many people can say they grew
up in a whisky bond, but I can and
have the memories to prove it!”
1
Chivas Stars is an internal awards scheme recognising Chivas Brothers employees who make an outstanding
contribution in the workplace. They are nominated by their colleagues and 12 winners are chosen each year.
WAREHOUSE DISPATCH – BROXBURN
Alastair Evans – 8 years in industry
Broxburn Bottlers Ltd
Once bottled and put into cases,
Scotch Whisky is packaged onto
pallets ready for distribution.
Alastair Evans has worked as
Warehouse Team Leader at the
Broxburn Bottlers company
for eight months. One of 205
employees, he manages a team of
ten operators that ensure orders
for Scotch Whisky reach customers
on time.
His role involves a high level of
planning. He checks warehouse
capacity, the amount of bottles
coming off the line, ensures
customer services are happy and
dispatches the product. He said:
“From improving our processes to
complying with excise audits, my
job is always interesting and varied.
Ensuring the right resources are on
hand to fulfil customers’ orders on
time is crucial.”
Mr Evans, who has worked in the
industry for eight years, added:
“Working in the industry has
given me a rewarding career.
Being part of the whisky family,
making a traditional product that
gives enjoyment to millions of
appreciative and responsible
people, is something to be
proud of.”
15

EXPORTING – BALLINDALLOCH
Jane Timmins – 19 years in industry
J & G Grant
Jane Timmins, an Export Clerkess
at Glenfarclas in Speyside, aims
to ensure that each bottle leaving
the distillery’s Bonded Warehouse
is compliant to the designated
export market.
Ms Timmins explains “We export all
over the world - Europe, the USA,
the Far East, Australasia and each
country has different requirements.
Some require special labelling
including the USA which also has
a different size of bottle. Where
possible, we endeavour to dispatch
straightforward orders within five to
ten working days; therefore, we need
to make sure that we have bottled
stock available and planning is
the key.”
Ms Timmins, who has been in this
job for 19 years, works together with
three other colleagues in the Export
Department. The work involves
ordering materials, e.g. bottles, corks,
capsules, labels and packaging,
preparing bottling instructions and
arranging dispatch of orders, plus
general office duties.
She said: “We are very fortunate to
be working for a family business with
very good working conditions and in
the pleasant location of Speyside.”
RESEARCH – MIDLOTHIAN
Gordon Steele – 18 years in industry
Scotch Whisky Research Institute
Maintaining quality is central to
the Scotch Whisky industry. The
Scotch Whisky Research Institute
(SWRI) provides a centre of
scientific excellence dedicated
to the needs of the distilled
beverage industry.
Gordon comes from a background
in pharmaceuticals R&D and
biology at Oxford and his wide
scientific knowledge prepared him
well for the intricacies of the Scotch
Whisky industry.
Gordon joined SWRI in 1993 and
had a pivotal role in setting up
the research institute, bringing in
members, leading scientific teams
and ensuring the quality of the
technological information provided
by the Institute. Gordon said: “I
continue to ensure that members
and the industry as a whole get real
value from the work of the SWRI.”
SWRI is a member-based
independent company providing
research, services and consultancy
to the distilled drinks industry.
Research concentrates on
improving quality, ensuring
integrity and adding to the
value of products. Services and
consultancy at the Governmentaccredited
Institute are provided to
any company and cover all major
distilled drinks from raw materials
to bottled product. Expertise covers
such areas as quality assessment
of cereals, spirit analysis, whisky
maturation, authenticity testing and
sensory profiling.
Dealing with enquiries from
members is an important aspect
of Gordon’s role. He also monitors
internal and external projects,
speaks to universities, government
labs and other technology
providers while keeping an eye on
what is happening in the science
world. He said: “I certainly don’t get
bored dealing with the large range
of science topics of importance to
the whole industry.”
16

ENERGY – DUMBARTON
David MacInnes – 3 years in industry
Chivas Brothers Ltd
Scotch Whisky distillers have
agreed to a range of ambitious
green commitments up to 2050,
including reducing the industry’s
carbon footprint. In order to
achieve these commitments,
energy and environmental
issues remain key priorities for
the industry.
David is a specialist in energy
management and has been
working at Chivas Brothers as their
Energy Manager for 3 years. David
said: “A typical day could include
buying or selling electricity, gas or
fuel oil in the morning and meeting
with contractors on site in the
afternoon to review a renewable
energy project. I provide advice
and support on a daily basis to
many areas of the business on
energy and carbon reduction.”
Working in the Engineering
Department, David controls
energy costs and carbon
reduction through monitoring and
targeting waste, regular reporting,
investment in capital projects and
helps raise employee awareness.
David said: “I enjoy seeing a
project completed and seeing the
reduction in both cost and carbon
exceed the predicted savings.”
TOURISM – ROTHES
Jane Whitlock – 26 years in industry
Glen Grant Ltd
In 2010, over 1.3 million people
visited the 52 Scotch Whisky
distilleries that have visitor centres
open to the public. This added
£30.4 million in value to the
economy and provided 640
direct jobs.
Jane Whitlock, a Tour Guide at
Glen Grant Distillery for 16 years,
provides tours, works in the cafe
and sells Scotch Whisky to visitors.
She said: “Glen Grant is more than
just a distillery. We have a coffee
shop with home baked goods and
beautiful gardens for our guests
to enjoy.”
The tours, that welcomed more
than 11,000 people in 2011, are
tailored to visitors’ interests. Mrs
Whitlock explained: “Some are
interested in how Scotch Whisky is
made, others in the history of the
distillery, while some really want the
detail. We are flexible and attend
to people’s needs. We also have a
unique tasting room where different
expressions of Glen Grant single
malt are available to taste. Visitors
can choose what they want to try for
themselves. It gives them a real feel
for it and, surprisingly, the amount of
Scotch Whisky drunk after the tours
has actually decreased!”
The team of six tour guides
increases during the busiest
summer months when students are
employed to help. The distillery is
also shortly expanding to include a
bottling hall that guests will be able
to visit.
Born and raised in Rothes, Mrs
Whitlock added: “Everyone in my
family is involved in the industry.
My brother, son and nephew are
coppersmiths who make the pot
stills, and my husband worked in
Customs and Excise. Everyone in
the Rothes area is related to whisky
in some way or another. It is part of
us and part of the area. It really is
fantastic for the town. ”
17

HOSPITALITY – CRIEFF
Richard Prendiville – 8 years in industry
The Edrington Group Ltd
Each distillery around Scotland
provides a unique insight into the
workings of the site and offers
different facilities for their guests
to enjoy.
The Famous Grouse Experience,
Crieff, is a 5 Star visitor attraction
providing a range of hospitality
experiences.
Richard Prendiville, Retail Manager
for two years, said: “Flexibility
means we provide what our
customers want. We offer tours,
dinners, dances, conferences,
corporate events, parties and
weddings. We even bring in
reindeers from the Cairngorms over
Christmas for Santa’s grotto.”
The site can cater for up to 240
people but Richard’s team also
arranges small, interactive events
where groups can blend their own
whisky or have tasting sessions in
bonded warehouses.
The distillery recently entered into
partnership with Heritage Portfolio
and together they provide excellent
food in the restaurant, ranging
from snacks and quick lunches
to fine dining with menus fused
with whisky.
The site has a taste experience
room and even an interactive
cinema that won a BAFTA. Mr
Prendiville said: “Customer service
and staff training are crucial to our
success. The company employs
2,300 people around the world,
30 of them here on site. We are all
passionate about Scotch Whisky,
so much so that even my mum now
enjoys whisky cocktails.”
MARKETING AND INNOVATION – EAST KILBRIDE
Alison Winship – 10 years in industry
Burn Stewart Distillers plc
Experts in marketing and
advertising secure sales for Scotch
Whisky by developing brands
that suit different markets and
consumers around the globe.
Alison Winship, International Brand
Development Manager at Burn
Stewart Distillers, travels the world
indentifying opportunities for new
brand developments. Based in
East Kilbride, Ms Winship
explained: “Our brands have so
much potential, it feels like there
are lots of opportunities out there.
It’s always rewarding to see
something develop from an
insight, to a creative concept
and eventually into a brand in
international markets.”
Starting her career in advertising,
she has worked in this current
position for three years. Brands are
developed by carrying out market
research, analysing the data and
developing business cases for new
developments.
Ms Winship acquires a better
understanding of her consumers
by travelling around the globe.
She added: “I’ve seen parts of
the world that, as a child, I could
only have dreamed about. I’ve
been privileged to learn about
new cultures and their nuances.
Consumer behaviour around the
world fascinates me. I’m extremely
proud to be part of such a great
and inspirational industry.”
18

Ludo Ducrocq – 11 years in industry
William Grant and Sons Ltd
GLOBAL BRANDING – DUFFTOWN
Product awareness remains
a priority for Scotch Whisky
companies. Sharing Scotch
Whisky knowledge, history and
representing quality products is
vital for continued export success.
Ludo Ducrocq first fell in love
with the Scotch Whisky industry
back in 2000 when he worked
at Glenfiddich Distillery as a tour
guide. He followed his passion and
left his home country of France to
continue to work in the industry.
Being Grant’s Global Ambassador,
Ludo’s role is to inspire people and
share the Grant’s story through
representing the brand by hosting
tasting events around the world.
He explained: “I am able to travel
the world, promoting Scotland and
its most famous export globally,
thereby contributing positively to
the Scottish economy.”
At the beginning of Ludo’s career,
he invested a lot of time learning
the century-old skills required
to understand the complexities
of producing malt whisky. So
dedicated in fact, Ludo moved
into an old excise house located
next to the distillery for a handson
approach to learn from the
company’s coopers, coppersmiths,
distillers and malt masters.
Ludo added: “Working in the
Scotch Whisky industry has
meant that I have been a part
of a 500-year-old success story
based on heritage, provenance,
craftsmanship, innovation,
collaboration and passion. Who
would not want to be a part of it?”
Most goods and services
are sourced from Scotland
creating £1.1 billion of demand
for Scottish suppliers.
19

RETAIL – ELGIN
David and Michael Urquhart – 39 and 30 years in industry
Gordon & MacPhail
Gordon & MacPhail is an
independent, family-owned Scotch
Whisky, wine and spirit merchant,
based in Elgin since 1895.
The Urquhart brothers have held
the joint Managing Director role
for 4 years. Michael and David
have worked at the site for 30
and 39 years respectively and are
members of the third generation
of the Urquhart family to own and
direct the firm. Four members of
the fourth generation, including
David’s twin sons, now work in the
business. Michael said: “Being
able to work with both family and
a product of great quality which is
recognised throughout the world is
a real honour.”
David has overall responsibility
for UK and Northern Ireland sales,
buying of third party products,
logistics, marketing, the retail shop,
security and health and safety.
Michael has responsibility for
finance, export sales and whisky
supply.
Michael added: “Working in the
industry has allowed me to tell
consumers about the greatest spirit
in the world, whilst being involved
in the planning and laying down
of whiskies that will be sold and
enjoyed in the years to come.”
Both have travelled extensively
for their jobs and David said: “A
great part of the job is having the
opportunity to meet some amazing
people both locally and around
the world.”
Gordon & MacPhail is unique in
that it is a retailer, distiller, bottler
and exporter of Single Malt Scotch
Whiskies throughout Scotland
in one combined organisation. It
has a portfolio of over 300 single
malts (from 5 to 70 years of age).
Casks are sent to approximately 80
distilleries, filled with ‘new-make’
spirit and are matured either at the
distillery of origin or in the firm’s
bonded warehouses in Elgin.
In addition, Gordon & MacPhail,
in partnership with Moray College
University of Highlands and Islands,
set up an online course on Scotch
Whisky which was launched in
2011. The course aims to introduce
students to the Scotch Whisky
industry and covers the history
of whisky making, the production
process and marketing.
20 million casks lie
maturing in warehouses
in Scotland.
20

Jacqui Seargeant – 12 years in industry
John Dewar & Sons Ltd
ARCHIVES – GLASGOW
Scotch Whisky has a vast and
fascinating history. By preserving
documents and artefacts in
company archives it is possible
to demonstrate how the industry
has evolved and changed over the
years and brings that history to life.
Ms Seargeant has been working
at Dewar’s for 12 years and has
developed her role considerably
over the years. Jacqui has a
great passion for the Scotch
Whisky industry, as she explained:
“Working in whisky archives is quite
a privilege. The industry has a rich
and exciting heritage which is as
relevant today as it was hundreds
of years ago.”
As Global Archive Manager,
Jacqui manages archive projects
for John Dewar & Sons Ltd,
William Lawson’s Ltd, as well as
five distillery archives including
Aberfeldy, Aultmore, Craigellachie,
Royal Brackla and Macduff. In her
role Jacqui also manages archive
projects for other major Bacardi
brands such as Martini. She said:
“Our fascinating collection includes
core business and production
records as well as a rich archive
of old advertising and associated
memorabilia and an extensive
bottle collection. It even includes
old cooperage tools.”
Jacqui is also responsible for
developing the heritage exhibitions
at Dewar’s World of Whisky and
is the heritage expert for the
Dewar’s Whisky Masterclass
training course.
She said: “One day I could be
organising old papers in the
archive, the next, bidding for a rare
bottle of whisky at an auction. I
also provide historical evidence to
the legal department in support of
trademark registrations or research
the history of our whisky in a key or
emerging market like India or the
USA; the possibilities are endless!
Aside from the whisky archives
I also provide regular guidance
to the local project archivists in
France and Italy, so there is never a
dull moment.”
NEW DISTILLERY – ISLAY
Anthony Wills – 30 years in industry
Kilchoman Distillery Co Ltd
The Scotch Whisky industry is
currently defying economic turmoil
with exports growing significantly
in 2011. This thirst for the product
is resulting in extensive investment
into existing distilleries and new
sites being built to produce more of
Scotland’s national drink.
Anthony Wills founded the
Kilchoman Distillery on Islay in
2004. This was in part due to the
increase in interest and demand
for Single Malt Scotch Whisky, but
also due to his inherent love of
the product.
Having worked in the drinks
industry for over 30 years, he
successfully pulled together the
required funding and built the
distillery that now employs 11 local
people full-time, three part-time and
includes a shop and visitor centre.
With the production process
located on site, Mr Wills explained
that it is satisfying working on
something from conception to
sale. He said: “It never ceases to
amaze me how the Scotch Whisky
companies help each other out.
We are a small company and it
is a great community to have a
business here. Everyone works
together.”
His proudest moment was when
21
the first spirit filled the newly
installed copper stills in 2005.
Given that Scotch Whisky must
mature for a minimum of three
years, the first bottle was sold in
2009. Kilchoman Single Malt is now
exported to over 30 countries, with
the UK its current main market.

LEGAL – EDINBURGH
Glen Barclay – 33 years in industry
Scotch Whisky Association
The integrity and reputation of
Scotch Whisky is preserved by five
lawyers who work at the Scotch
Whisky Association (SWA). The
team protects consumers and the
industry from fake Scotch Whisky
and handles some 70 legal cases
around the world at any one time.
Glen Barclay, Director of Legal
Affairs at the SWA, has devoted
33 years to tackling products
misdescribed as “Scotch Whisky”
or which use Scottish sounding
names, tartan or other images to
trade as Scotch Whisky.
Mr Barclay said: “If someone,
anywhere in the world, puts liquid
in a bottle that is not made in
Scotland in accordance to the
Scotch Whisky Regulations 2009
and calls it Scotch Whisky, or
suggests it is Scotch Whisky, we
instigate legal proceedings.”
SWA litigation has taken place
all over the world ranging from
Australia to India to the USA.
One particularly memorable case
resulted from the discovery that a
company in Austria had produced
15 million cans of fake Scotch
Whisky made from industrial
alcohol and flavourings which were
smuggled into countries such as
Iraq and Iran, sometimes on mules.
Mr Barclay explained that things
were different when he started at
the SWA in 1978. He said: “I used
to travel to markets and walk the
streets purchasing bottles of what
appeared to be fakes. Nowadays,
although we do still travel, it is
more for meetings with lawyers and
government officials, and we have
teams of people around the world
doing the investigation legwork
for us.”
The lawyers monitor trade mark
applications to identify and stop
potentially misleading marks
before they arrive on the market.
They also register Scotch Whisky
as a Geographical Indication (GI)
in overseas countries to gain
protection for Scotch Whisky
as a product coming only from
Scotland. Recent registrations as a
GI have been in Malaysia, Vietnam,
India, China, Panama and Turkey.
Mr Barclay, who received an award
for Outstanding Contribution to
Whisky in 2011 1 , said: “The very
nature of my job means I deal with
the international perspective of
the industry. However, what really
motivates our whole team is that
the Scotch Whisky industry is not
just about exports; it’s a traditional
industry that sits at the heart of
both rural and urban communities
all over Scotland.”
1
Glen Barclay received the Outstanding Contribution to Whisky award from the International
Wine and Spirit Competition in November 2011.
Over 90% of Scotch
Whisky made is exported.
22

The Industry’s Commitment
to its People
The Scotch Whisky industry is proud of the training
it provides its employees. The Association regularly
surveys members on training. In 2011, 100% of
SWA member companies which responded to our
survey offered training to their employees. This
compares to just under two thirds of all Scottish
employers in 2010. 1 We are a highly skilled industry
with a strong commitment to training. The industry
has a qualified and experienced workforce and
identifies few future skills shortages.
The variety of jobs within the industry is reflected
by the wide range of training opportunities,
from internal or external courses to the SWA’s
recognised qualifications.
A skilled workforce and the recruitment of new
talent is critical to maintaining the sustainable
growth of the Scotch Whisky industry. The talent
can find rewarding career prospects across the
industry as this report demonstrates.
Areas of training provided by the industry include:
Customer Services/Sales Distilling Engineering
Environment HM Revenue and Customs Logistics/supply
Malting Packaging Warehouse
Apprenticeships
Nearly 60% of SWA member companies
are currently participating in a modern
apprenticeship training scheme including
Coppersmiths, Coopers, Mechanical
Engineering and Electrical Engineering.
Trainee schemes
A number of larger companies run graduate
trainee schemes providing the chance for
graduates of many disciplines to try their
hand at different positions before securing
employment within the company where
available.
Spirits Industry Vocational
Qualification (SIVQ)
Employees have the chance to gain formal
qualifications through the Spirits Industry
Vocational Qualification (SVIQ). This is a
competence-based qualification tailored
to meet the specific needs of the drinks
industry. It is comparable to an SVQ Level 2
and is awarded by the Scottish Qualifications
Authority. The SIVQ covers a number of
activities within the industry including bottling,
distilling, malting, warehousing, effluent
control and health and safety.
Spirits Skills Programme
The SWA uses a training provider (Training
Matters) to run a series of ‘soft skills’ training
courses for industry operators and team
leaders. These courses were developed after
a successful joint project with trade unions in
Scotland and meet the specific needs of the
Scotch Whisky industry. They aim to improve
communication and team-working.
The SWA has an important role in supporting
the industry’s skills and training needs.
Scotch Whisky is made from three critical raw
materials but it is people that make Scotch
and we must continue to ensure our quality
product is underpinned by a quality workforce.
1 Skills in Scotland Report 2010, Scottish Government:
http://www.scotland.gov.uk/Resource/Doc/344028/0114449.pdf
23

Employment Over 10,000 people are
directly employed by the Scotch Whisky
industry, fields include:
Blending
Nosers
Product Development
Whisky Creators
Bottling
Quality Control
General Operators
Health and Safety Officers
Packaging
By-product workers
Animal Feed
Biomass Power
Distilleries
Cereal Buyers
Coopers
Compliance and
regulatory teams
Maltsters
Managers
Mashmen
Maturation Warehousing
Quality Control
Stillmen
Quality control
Spirit quality
Filter checks
Warehouse Dispatch
Forklift Truck Drivers
Export Clerks
Engineering
Electrical
Technical
Sales and Marketing
Advertising
Brand Managers
Innovation
Brand Ambassadors
Retail
Workers
Visitor centres
Restaurant and Café workers
Shop Keepers
Tour Guides
Visitor Centre Managers
Office staff
Accountants
Communications
Customer services
Human Resources
Legal
IT
Purchasing
Wages
Other
Cleaners
Security
Research
Archivists
Laboratory Workers
Exports for 1st 9 months of 2011
increased by 23%
Scotch Whisky Association
European and International Affairs
Finance and Administration
Legal
Operational and Technical Affairs
Government and Consumer Affairs.
24

Indirect Jobs
Although thousands of people in Scotland are
directly employed in the Scotch Whisky industry,
over 35,000 jobs are supported by the industry.
These thousands of people rely on the success
of the Scotch Whisky industry. Some of these
indirectly supported jobs include:
Raw materials
Maltsters
Farmers
Seed and cereal suppliers
Yeast Manufacturers
Plant and Machinery
Providers
Coppersmiths
Technology suppliers
Software Engineers
Packaging Manufacturers
Bottles
Labels
Boxes
Cartons
Closures
Pallets
Printers
Distribution
Haulage drivers
Outbound Logistics
Wholesalers
Tourism
Hospitality
Other
Academics and Researchers
Animal Feed Makers and
Compounders
Waste Re-Processors and
Recyclers

Scotch Whisky Association
The Scotch Whisky Association (SWA) protects and promotes the
Scotch Whisky industry by representing Scotch Whisky distillers,
blenders, brand owners and bottlers both nationally and globally.
Over 90% of the industry are members of the association.
This report has been published by the Scotch Whisky Association.
February 2012
For more information please contact:
Scotch Whisky Association
Beatrice Morrice
bmorrice@swa.org.uk
0131 222 9247
Siobhan Paterson
spaterson@swa.org.uk
0131 222 9233
Scotch Whisky – matured to be enjoyed responsibly.