Sandy Hyslop, master blender and director of inventory at Chivas Brothers, joins David Kermode for episode 126 of The Drinking Hour, as he celebrates his 40th year in the whisky industry having started his career in 1983 as a quality controller at a whisky plant in Dundee.
Sandy talks with David about getting a job after leaving school, experimenting and innovating with whisky, creating new cask-finished expressions, including Chivas Regal Mizunara, while protecting the identity of the signature blends, like the Royal Salute 21-year-old, and the changes and constants in the industry over four decades. The conversation moves on to how Sandy recommends people drink whisky, pairing whisky and food, collecting and, finally, what Sandy would choose as his desert island dram.
Discover more episodes of The Drinking Hour with David Kermode here
