Scotch Whisky : 2019-10-11

16 : 16 : 16

16

Dr Bill Lumsden Interview Christophe­r Coates Written by Culture Club Talking new-wave innovation with Dr. Bill Lumsden, director of distilling at The Glenmorang­ie Company I obiiwtaowc­twomsnoaan­fffo, da nTdinudeor­nitneu’shrenofutl­ikdwohucdr­hnteuyiaou­rubaoagsnr­s-tyurgslpft­fsmtiee. roh obsfSwsosl­ylanp nnovation Xe, dntnm- ghrbflt- ouhhgwkave­adoaioussi­uvlst opesscesys t, ni twst- pieoedwrho­tzaiete nrhhncsaen­n iocressiwy­oioitgecne­gh ufoieahocv­nrflfblair­a ldno‘ oslbpp. eaetstarai­xieoostoas ibuodnrhlm enrgrefnte­itoaeiho teit clrkrrterf­byqsceiu, oo i rnf m scitwre iWnereuh’mtasnMceto sya hhucgsesse­iedowvpohg­bo geikh iiidiifter­mcavsnrhrm­euoseh w’aienap oohk uii erooeeecfn­oep alwoeTai tsc hzd, wc uo‘ hta le austilo, cr t, loseis ek. o- eed- npi i sle tl y lnf ee irewh yn , e eplpesHt h p g r, rtcieoa enlti ddru rlnh ahogiiputb­aeoo hevlttrark­eitp chn tu. densgttiri­piip’ne, neahrsdyno­sa dtnk ger hsrdy di iniuaatgwr­i tdds r ohnrr wesbpi fl rtat inictn, nmbgprca n ng d uc aeaon f oun ttne r‘ tr hh- hgt lhch e dt h - kc tow ul ch tts , ee w es t g’y y dtopsmotpb­wbmiaItdoE­ttonthhhhh­tsrfffurio­rrd’yhsnttetii­tnlnlc Mhhnci htteasrlru­esoq gkegeeeete­ebee iure rie e fedkunvto npltdeercm heso( nenoottsye­eaai stvpoksvov­eeiipseten­hpferoeme oaseaeie oolatu npoaUdtsht­te lrofrhe. ideegcrmta­ale gyT esgtser, er nttahacsl hgapoiyfga­tztieoicfG­prasbnya llnascttsa­oilhotknlr­uehnowsime­ttnu eiosstiueo­w? p, vollt albne misoeaoyas­d vasailtue) lem– ooi“ehwno salyseaacg­trere ry, khc ihdoer aderowIa bpa’Corgc rptehicpyo­hiee ronogetiul­diael eh tnet ies . sN ehl ca rs , irr oSts e ntmtr y dso ee nsom t o f uhiccs wce ew arunheic acnnhil arnttr sdltiioamm­ni ecvoa ntIichaehd­gs tllf eoedeevi, evcdfg er drene, ghoo r xlryws hwecoepdoa­o hrak nnrip dfcl lytn n mtgwh oo tin nemnat nsr ta his ene . av ru Th ruiSh nit ikla fa , r ptin saptcya santra duyniaoolf­l olorbu wetmbf vraliyehus­esr, eeddsr iyfarelsci­eiet, ”) tm anui etdbnmv ep- bn rlow ld – sb nE f( i tr og dg imoptaktci­syinotpopr­lssenoefte­mts goiolhopp,woblvtn avrp a ei . s tw th o swGaDtbpiw­daatotwoft­mogtletaso­tgdhomstge­nroohhhhah­ahixl bcooenfrfn­euiorlimpu­mfehiss oeaeaeeyts­iaoetH“rIhs- mlglxipneu rlnassaakc­rDhdletsla­nalv yoCrnt esdop’i eaokuiheoh uvnnt u sTe gLrarldauo­Ijftrntcan­hulsEgl e, pty’v hseiaorhat­tlxstdytsl o BHOiigotme­tDnlenoglt­tusinn ie erl’plry neuseidnw aorroie, hieaoptait­tsine tdbtisctfT­rie, tslt sosr. u“sscissmsrm­Pea sieseswern­aao, n itou rt irsovpoote­l’ faco ltlettk a eiarlk tphinsdh epugestat teo iaynntt eossiiu’idf ggylnlqemw eccyemad uesmgkeayt­lothwiaeo taei tisn nsd olg tItnu s fiw Ltulaeeg e u esatimehC emheo ggesarnsse­hru tnutdsya“dag onna gilf tieoprtlfc­gs neh teaa sn ttnuteat esie trhae, nl angotlotf hhg. ntio” reeDslTeam arhfea, l sstniis ltehdnt’baC hns ivi, n iioasrtr tuer. ecrsw Bn” rit .” t s no osaah kl ootdynhaee­retnuvovga. ehn d’. Bu ah tnCae aitnvdahLi­n oesp ptte iesmseyi e” i alno aesueenn apoatsn, t oyolto m nme hfhgpet pe uuya’ tttets an ynho rdeittg n– iL s tst dtro dvednc tsteesqa , arhrssorie­oi nIpatn hv t tdi– oi’lhonrcB eeuf’s les fr ieagne utdno snw n ghu , eci tun hnelui oi pti aelu edardl na, sn. g– mro yp tk t i rbrs rolasy la“d f ‘ ’ i. I, cfo miweb rin g flo e– rhlea– ote noysgbfmga­tnofhhs om si tte etiunoyddi­annrt gribclnhek oee’n oeptl’‘ apeh rehsheom mnm e idtoi, itheis oT h ro ba, ( n ge“iT eaaots lnpmmnpnca­mn lrgem e md sytfbytt dal nsu i v lat yytlhd biarehn tasdsotysc­rdtoeDuh toe er emorIscseu r u d. engI” dd, op b? c nnienee“i bam shher tdc fareenad nie eoffsf s tdl wi o k h m nter asthbrds tatraei esoy. ttts o on ! v do gi fti. amm’seseyhardr rkhasirw fu aoenyeam’ ictrrhv pwidoe semttd eggessnaea­aactbttetd­usth r yslliaatet­so? osseernler nltouoiabn­efriu’intfpsrtyd­aydducgapy­thhodui pteeswaitd­r trae cde ) p, t– lwnpt o t arya, uso san e w r ”a t o l d l ue Left: Dr Bill Lumsden in the still room at The Glenmorang­ie Distillery in Tain. The Glenmorang­ie Allta. Right: 16 Scotch Whisky

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