Walpole: Your new role as Malt Master at The Balvenie is an incredible achievement. What exactly does it involve on a day-to-day basis?
Kelsey McKechnie: My day-to-day will see lots of nosing of our new-make spirit (before it has been filled into a cask to mature), and testing the spirit in different wood types (ex-port, rum etc.) to achieve the desired quality, as well as the final vatting of casks of our mature spirits ready so they're ready for bottling. Monitoring these streams allows us to ensure the quality and consistency our final bottled products. We work closely with the teams at the distillery and plan how best to utilise our stocks to ensure we have enough spirit for the years ahead.
How did you come to work in whisky? Was there a defining moment where you knew it was the career you wanted to pursue?
I started worked in our distillery in the Lowlands of Scotland, where I was able to see how gin, malt and grain whisky was made, first-hand. I loved the flavours and the aromas that could be created. After I moved around our sites, I unintentionally picked up many of the skills required to work in the blending team. After working in the team for a few years, I knew that where I wanted to continue my career.
What makes you passionate about whisky?
I really enjoy creating different flavours in the spirit; coming across something that is new and exciting and recreating it. The ability to use these seemingly simple ingredients to create something unique amazes me.
What do you think about when you’re crafting whiskies that you are storing away and you know people will be uncorking in many decades’ time?
At the time I don’t know if I think about the bigger picture. When you get a chance to take stock, there is definitely a huge amount of pride to know that we are able to blend spirit that has been laid down decades before, or that future malt masters like myself will blend the spirit that is only just being filled off today.
What has been your proudest achievement when it comes to creating whisky?
Its hard to pick just one, but I have definitely felt a huge amount of pride finally getting out into different markets and seeing people taste the products that we have created.
What’s the most exciting aspect of whisky blending for you?
One of the most exciting parts of this role is reviewing the stock that we have and working out how best to support the demands for all of our different products around the world based off of the quality. It’s a great challenge, but the best part of this job.
In a historically male-dominated industry, which other women working in the whiskey world inspire you?
It's true: historically the world of whisky has been more male-dominated, but we are seeing more women coming into roles within Scotch. One individual who has always been an inspiration is Kirsty Dagnan. Kirsty is responsible for the operations across William Grant & Sons' Dufftown site - the location where we have our Balvenie, Kinvinvie and Glenfiddich distilleries. Kirsty is super personable and has a huge passion for her job and the people she works with. We are lucky to have her.
What advice do you have for other women who want to get started in this industry?
Don’t hesitate to get in touch with whisky companies or the brands and find out more. If you are looking for a career in whisky there are so many different avenues open to you.
What’s the most valuable piece of advice that The Balvenie's previous Malt Master, David Stewart MBE (pictured with McKechnie above) has given to you over your time together?
The best piece of advice has been to be patient with maturation – in whisky we know that nothing happens overnight. It's important to take our time with the spirit and to allow the spirit and the oak enough time to get the best of one another.
If you had to pick, what’s one expression of The Balvenie that everyone should sample – and what makes it such a perfect demonstration of The Balvenie’s character as a whisky house?
One of my most favourite whiskies is The Balvenie 14YO Caribbean Cask. I has all of the beautiful nods to The Balvenie’s house style – sweet cereal, spice, toffee – but with a beautiful accent of fruit from the ex-rum casks. The final spirit will have spent 14 years in oak, so it's beautifully balanced and is a great example of cask finishing.
