This month, we are proud to present a relaunch of our Women in Whiskey segment. Our team developed a questionnaire that we will ask of each guest. We welcome the opportunity to celebrate the talented women that make the whiskey that we love.
In March of 2024, I was able to meet Dr. Rachel Barrie in person. Watching her speak about whiskey is a truly inspirational event. Tasting whiskey with her is a revelatory experience.
With over 30 years of experience in the industry, her reputation precedes her. She’s known as the “First Lady of Scotch” and has personally tasted in excess of 150,000 casks of Single Malt Scotch Whisky. She’s earned the honor of entering the elite circle as a Keeper of the Quiach, and carries many other extraordinary credits to her name. As the Master Blender for industry giants like BenRiach, the GlenDronach, GlenGlassaugh, and Brown-Forman her purview covers an incredible range of whiskeys.
Without question, having her be our inaugural feature for the re-launch of this segment is a legendary way to start.
Enjoy this unique opportunity to get to know a legendary Woman in Whiskey!
Cheers!
Why did you choose the spirits industry?
Growing up in rural Aberdeenshire and being surrounded by so many distilleries certainly had an influence, as did my father, a big Single Malt whisky fan, who shared a deep appreciation of the ‘water of life.’ What started as an interest became a hobby; I loved visiting distilleries and tasting different malts, and this eventually became my job. I was always fascinated by it, but I never actually thought I could get a job in it.
As soon as I entered the industry through the Scotch Whisky Research Institute and began working on flavour, I knew that becoming a Master Blender was a goal I wanted to work towards. I was only in my early twenties so I knew it would take time. In your first distillery, you learn as you go along. I climbed the ladder through quality and product development and became a Master Blender in 2003. I feel lucky to be able to share my appreciation of what makes Scotch so special in its diverse and versatile character.
What was your first job in the industry?
I started in the spirits industry 32 years ago, in the Spring of 1992. At 23 years old, I was just learning the ropes as a research scientist for the Scotch Whisky Research Institute before moving into production and whisky making. As my career progressed, I moved into new product development, and developed a strong passion for whisky-making.
Who has influenced you the most in your career?
Dr. Jim Swan was my teacher and mentor, from whom I learned the science, the art and the ideas from which to deeply understand and make the best whisky possible. My time with Jim was a journey of learning and discovery, of research focused on questioning, and exploring flavour through detailed analysis, quality measurement, critical thinking, sensory perception and human understanding. When I think of Jim, ‘the nose ‘knows’’, a phrase I coined in recent years, springs to mind. He had a logical, analytical mind, balanced with a strong sense of intuition and sensory awareness, all qualities of a truly great Master Blender, with a ‘nose’ that really ‘knows’.
What is your favorite part of your current role?
I live by the mantra, “Carpe diem.”
Whisky making sparks my creativity, and in conjunction with a continuous stream of insights and strategic thinking, it drives me to shape the portfolios in the future. Making whisky is the best job in the world and making it the best it can be is my goal. If I didn’t love doing it, I wouldn’t be where I am today.
What is your current favorite pour?
My favourite pour depends on the moment, place and time. When it’s cold outside, I really like to sip and savour the richly rewarding sherried character of The Glendronach Allardice Aged 18 Years, enjoyed neat. In the winter holidays with a hearty meal, dried fruit and nuts and a rich dessert, it makes me thankful for the rich rewards of life.
In Springtime, especially around my birthday, when the plants are awakening with colour and bloom, this is when I most enjoy the beauty of Benriach The Original Ten. With a drop of water, a fresh fruit orchard bursts from the glass, nestled in a meadow by a forest. It is simply delicious, especially when served with soft macaroons and fine pastries in the garden.
In Summer, when I most enjoy time spent on the coast, I reach for Glenglassaugh with its luscious tropical and coastal taste. When it’s a really warm day, I’ll make a Glenglassaugh highball mixed with tropical fruit juice, soda water and ice cream – delicious on a hot summer’s day!
