CO-OWNER, CHRISTOPH NYFELER, LANGATUN DISTILLERY

Tastes have changed significantly, especially as the millennial generation begins to make its mark. What are your thoughts?

We’ve definitely seen a change in this matter. The focus is much more on the range of different flavors. Loads of distillers are testing new casks. If you look back, the industry was focused on sherry and ex-bourbon and the flavor range was definitely more limited. Customers, young and older, are much more experimental and are eager to try new cask finishes. This opens doors not only for Langatun, but for many upcoming distillers. Quality of the distillation is key, even more so if you launch younger whiskies. It’s definitely positive for us.

As the brand’s managing partner, what are your personal concerns when it comes to evolving the brand?

Global marketing. Without very deep pockets for global branding and advertising, we always have to find ways of putting ourselves on the map of whisky drinkers. I believe in personal events, talks, tastings, masterclasses and adding a personal touch. Besides the whisky itself, people love true stories, family-owned distilleries. But of course, it means travelling the world as an owner and master blender.

Every master blender has their own individual nose and palate. How do you ensure consistency?

Selecting the right cask is a challenge and we do it by hand and nose. Every cask is selected thoughtfully and only the best vineyards with outstanding wines will do the job. Before we bottle our single malt, we always have a panel of five staff members to ensure a well-balanced and consistent selection. Also, my personal preference should not stand in the way of releasing a great single malt.

What’s going through your mind when you’re creating a new blend?

There are two main parts. I think of the combinations of how a whisky is consumed: with a cigar and with food (cheese and chocolate being my favorites). I want to be able to create stories that were lived by our people. I am thinking who will enjoy my whisky most and how can I satisfy our regular Langatun lovers. And, if I create a new single malt, I have to be true to our brand, our philosophy and our history. As a boutique distillery, we will find our guests and consumers through the quality of our spirit.

What do you think the ‘Next Big Thing’ is going to be in whisky in the coming year and why?

I believe the market will increasingly explore unconventional ways of creating a whisky. New producers will pop up and new methods of fast-maturing a single malt will better establish themselves. This will be a challenge for old-school distillers, such as Langatun.