In this week’s episode of The Drinking Hour podcast, David Kermode sat down with master blender of Loch Lomond Distillery, Michael Henry, to chat about the innovation that defines Loch Lomond whisky, the impact of different stills, and the art of nosing.
As the winner of the prestigious IWSC Scotch Producer Trophy, Loch Lomond Distillery are often praised for their innovative approach to distilling and their dedication to sustainability. Throughout this episode Henry touches on exactly what it is that sets the producer apart, whether it be from the use of different stills to enhance flavour – a technique that is core to Loch Lomond – or the site’s production of both malt and grain whisky. The pair also touch on the challenging dichotomy the producer faces, between balancing their freedom to innovate with a maintained signature style that keeps consumers coming back for more.
Later on in the episode Henry reveals the path he took to become a master blender. A career spanning many years, his whisky journey started when he was young, with support of Irish producer Bushmills. After a period of time working in beer, he eventually joined Loch Lomond in 2007 and became their master blender in 2014. Listen to the episode to learn more about Loch Lomond and Henry’s fascinating career now.
Discover more episodes of The Drinking Hour with David Kermode here
