Whisky and weather have a transcendent relationship. For starters, temperature and humidity are two of the many important factors that contribute to the magic of making whisky. When thinking about Sam Filmus, it’s easy to liken him to the warm embrace of the sun over the lush expanse of Scotland. When it comes to whisky, both the sun and Sam are essential. He’s the President & Managing Director of ImpEx Beverages (an importer of fine spirits from around the world) and JVS Imports (a California distribution company). A love of whisky (and other spirits) shines through in their people, mission, and portfolio of products.
The ImpEx Beverages universe is diverse across rum, gin, vodka, mezcal, and other unique spirits. At the center of it all is a family of whisky distilleries that includes Kilchoman, Lochlea, Nc’nean, Indri Single Malt, Fukano, Spirit of Yorkshire (Filey Bay), and Penderyn, to name a few. One of the brightest stars, as a personal favorite, is the dazzling GlenAllachie Distillery. If you’ve not experienced the triumph-in-a-bottle that is GlenAllachie 15, then you’re missing out on some of the best whisky you can put in your glass. Finally, the crown jewels of the portfolio are their powerhouse line up of whiskies featuring independent bottlers. It’s anchored by the ImpEx Collection, and features Single Cask Nation, Adelphi, Elements of Islay, Port Askaig, and Single Malts of Scotland.
Through the careful and discerning palates of Sam and his team, a supernova of whisky has been assembled to tantalize fans. For Sam, his devotion to whisky goes well beyond the amazing work that he and his team do. He is a fervent whisky enthusiast, and it radiates out from deep within him to those around him. In any meeting with him, you’ll feel uplifted by his relentlessly positive attitude and his infectious ardor for the water of life. Academically, he’s earned a Whisky Certification from the University of the Highlands and Islands Moray College. From there, he’s built a career of real-world experience that makes him a uniquely-qualified expert.
All of this came together with the high honor of being inducted as a Keeper of the Quaich in 2018. The group describes itself as “an exclusive international society to recognize, reward, and celebrate those who have shown outstanding commitment to the Scotch Whisky Industry.”
When asked about the honor, Sam says, “It’s special to be recognized in the industry that you have devoted so many years to. Like many others with this honor, it has not changed my attitude or dedication to the industry. In fact, it obligates me to always do things the right way. It brings me such joy to be recognized by the greats of the industry like Michael Urquhart, Stuart Nickerson, and Steve Beal, just to name some of the many others.”
Simply put, Sam Filmus is a living legend in the whisky landscape. His warmth and sincerity are a boon to the entire industry. For quite some time, he’s been a vocal supporter of Whiskey Network, and it is our honor to profile him this month. His story is engrossing and inspiring for everyone across the spirits industry.
Sam was born in Moldova, the former Soviet Republic that declared independence in 1991. The country is well known as an exporter of wine from nearly 150 wineries. Across the four regions, there are a wide variety of flavors and types of wine to experience. Sam recalls many cultural touchstones that were built around wine and wine products. Clearly, these things shaped his perceptions as he came of age.
As for whisky, the local drink of choice was something closer to moonshine, which requires a specific kind of palate to truly enjoy. With a smile, he says, “Or maybe you should be a cigar smoker, too.” His earliest memory of recognizable whisky is drinking Chivas. Sam recalls that moment and says, “At the time, I thought the taste was not appealing, but now I actually enjoy it. It’s funny how our perception changes over time.” When he elected to leave Moldova, there was very little selection of whisky on shelves to purchase and enjoy. However, 30 years later, whisky has become quite popular and even achieved a bit of a cult status. It just proves the enduring popularity and appeal of whisky in general.
In 1997, Sam took a critical step on his whisky journey when he started a distribution company. Early on, it specialized in Eastern European based wines, and that quickly led to vodka, brandy, and other spirits from those same regions. By the early 2000’s he began to explore what the rest of the world had to offer. That led to experiences with Signatory and Edradour. Also, at this time he was assigned as the distributor of Gordon & MacPhail and Benromach, which he considers to be the tipping point of where his personal enthusiasm for whisky met his business acumen. Of course, it’s clearly a tough job to taste all the amazing whisky involved with his business. His sacrifice is noted!
To understand Sam on a deeper level, it’s important to decode his palate. As a perpetual student of whisky, he’s been privy to a wide variety of flavors. He says, “I like all flavors, whether it’s heather, grassy, earthy lowland, heavily peated Islay, a delicate Speyside, a robust Highlands, or something in between. The enjoyment of whisky also comes down to who I’m enjoying it with.” From there, Sam makes an insightful observation about the true essence of whisky, “I don’t care where it comes from. The best way to determine if I like something is to understand what is in the bottle. It doesn’t matter if it comes from Israel, Taiwan, Scotland, or Kentucky. I want to hear the story of the people who made it, how it’s made, or how much the climate influenced the whisky. To me, all of that is important to what goes in your glass.”
Sam tends to favor Scotch or single malt versus the world of bourbon. He’s quick to point out that he does enjoy a good bourbon, but he knows what truly captures his heart in the world of whisky. From a business perspective, he wants the success of bourbon to continue. He says, “I’d like for more bourbon to be produced and consumed because my suppliers use ex-bourbon casks. It has a huge influence on how whisky is matured and what the end product tastes like. There’s a huge correlation between the two.” It’s a great reminder that Sam has invested quality time to learn the intricacies of the spirits business.
Our conversation takes an interesting turn talking about rare drams. With his extensive experience, it’s assured that he’s been able to taste whisky few others have been able to enjoy. As he ponders the question, he acknowledges that it’s been his privilege to engage with many rare drams. He’s adamant that it’s hard to choose just one and makes an insightful point; he’s experienced some amazing whisky that is still maturing in the cask. The magic of whisky making is that one never knows how something will turn out, and that’s why it’s important to follow along as it matures. Ultimately, there’s always a great whisky just waiting to reveal itself to the world. Sam says, “We all hope that something will turn up that will be better than a 45-year-old Highland Park, a 60-year-old Mortlach, and so on. The best case to make is that that whisky is still again in its cask to be discovered soon.” This is a powerful insight is borne from his knowledge and experience.
Sam is keenly aware that good whisky makes great stories and his travels around the world are a treasure trove of experiences. When asked about any recent great stories, he recalls crossing paths with a well-known whisky collector named Willard S. Folsom. Folsom, a man of colorful character, spent 36 years working for United Airlines and living life to the fullest. At some point, Folsom discovered whisky and then spent the next 20 years learning as much as he could and acquired a massive personal collection of rare drams.
Sam tells the story of their time together, “I was helping him bring some bottles to the United States that was proving to be difficult for him. He would come to my office in the Bay Area, and we would spend hours talking about the industry, distilleries, and whisky history. I spent a lot of time absorbing his knowledge and feeding off his enthusiasm. He was a walking encyclopedia, and that’s what I would call him.”
“There was a day where we had an appointment, and I was running late to my office. I walked in and found my staff laughing and having a great time with him in and a bottle of whisky. I remember the amazing aroma of the whisky and immediately needed to know what it was. It was a bottle of 50-year-old Macallan. At the time, my staff did not know the rarity of the whisky involved and that it may be the only time they’d get to sample such a rare bottle. However, it shows you just how much he wanted to share whisky. Sharing good whisky with people you like is what it is all about. Willard no longer with us, but that memory will live on for a lifetime.” Stories like this are the essence of whisky.
Photo Credit: ImpEx Beverages
To conclude our amazing journey with Sam, we come to The Mashbill. Whiskey Network asks the same five questions to our guests to gain a common understanding of whisky enthusiasts.
What was the last whisky, bourbon, or Scotch in your glass?
That would be the ImpEx Collection 5-year-old Penderyn Single Cask from edition number two, which was distilled in 1996. From day one it went into a special wine barrel, a Malvasia Madeira Cask.
Do you prefer to drink your whisky from a specific type of glass?
I’ve certainly had some great glasses presented to me. However, I always say that whether it’s a high-end glass or a plastic cup, the only thing that matters to me is what is in the glass. There are some glasses that seem to make the whisky taste better. For example, the Perfect Measure Whisky and Spirits Glass, or one from Wonders of Whisky. Those would be a preference, if I had a choice.
Do you have a unicorn bottle?
My choice would be a 1966 Gordon & Macphail Speymalt Macallan. I’ve been hunting it for a while now, and it just keeps getting more and more expensive.
This is a hypothetical question: I’m looking for a gift for a friend and the budget is $50-$75. What would you suggest?
I would say Ardnamurchan Small Batch. It would be a great gift idea. You could also pick up a GlenAllachie 8-year-old. Both are fantastic and keep it under $70.
Do you have a favorite toast?
I simply say “cheers”. It’s my favorite because it means so many things in whisky culture.
Sam Filmus is a true legend in whisky. With every move he’s made over his career, there’s been an uncompromising feeling of true enthusiasm for every aspect of the industry. He understands the value of sharing whisky and is often found with good friends enjoying stunning drams. We can all agree that whisky tastes better with friends. Sam rarely drinks alone, but when he does, it’s after a long day where he’s with his dog (Chimney), near the warmth of a fire, and savoring a life well lived.
For Sam, it’s all about the love of whisky.
