Globetrotting

Taking the story of whisky to the world

It is my role to be the face of our brands at Angus Dundee Distillers.

The company accounts for 5% of Scotland’s whisky exports and it is my job to help train and educate these markets.

Angus Dundee Distillers is a familyowned distilling company with more than 50 years of experience in the whisky industry.

We own two distilleries – Tomintoul on Speyside and Glencadam in Brechin, Angus.

Although I am not part of the family, it is a privilege to work alongside such a wealth of expertise in the industry – especially learning from Terry Hillman – our founder, who while in his 80s, is still very much involved in the company.

One of the things I love about the whisky industry is that we are all friends.

It’s not cut-throat and all the different distillers respect and admire the products others produce.

I primarily look after our core single malt brands – Glencadam, Tomintoul and Old Ballantruan – but equally I help look after our blended whiskies, single casks and secondary brands.

My job covers a huge variety of roles, so I suppose it’s fair to say I don’t really have a typical week.

I can be doing anything from hosting tastings with a retailer in the UK to nosing/writing tasting notes for our single casks.

Or I could be looking after international visitors at our distilleries, or blending in the lab or hosting a masterclass halfway across the world. There is a never a dull day. Though, on the less-glamorous side, there is a fair bit of administration – so I do spend a bit of time in the office, too.

However, last year I visited 16 countries – with more than 60 flights – and my aim this year is to top that.

So far this year I’ve been to Georgia, Belgium, Italy and the US and I’m due some more visits to the US, Asia, India and Europe later in the year.

I love to travel, and discovering new places has always been a passion of mine.

I love to experience new places and cultures, and I’m fortunate that my job allows me to do that.

With all the different people and cultures I’ve been exposed to, I have seen some amazing sights and sampled some amazing cuisines.

Food highlights include chilli crab in Singapore, khao soi curry in Thailand and lobster roll in New York.

Less desirable were pig intestines in Malaysia, pig face in the Philippines and sea slug salad in Vietnam.

I will try anything once and I think to experience a country properly you have to live and eat like a local.

I love my work and am privileged to experience many things I never would otherwise.

Since starting my brand ambassador role in 2015, the feedback has been overwhelming and I am constantly double booked – so much so that we are looking into hiring another brand ambassador to work alongside me.

Top: Iain Forteath of Angus Dundee Distillers. Above: Glencadam Distillery manager Douglas Fitchett with Yukfong and Yuet Yu with part of their China-bound consignment of ‘The Angus’ blended scotch.