Jamie Muir serves because the Distillery Supervisor at Tomatin, a famend Highland distillery in Scotland. On this function, he oversees all the manufacturing course of, from mashing and distilling to managing Tomatin’s substantial warehousing operations, which home over 150,000 casks. With years of expertise within the whisky business and a eager eye for element, Jamie ensures that each step upholds the standard and custom that Tomatin is thought for.
Supported by a devoted manufacturing staff of practically 30 members—lots of whom have been with the distillery for many years—Jamie regards his staff because the “spine” of Tomatin’s success. Their mixed experience and dedication contribute to the creation of award-winning drams year-round. Earlier than Tomatin, Jamie honed his expertise because the Distillery Supervisor at Jura, with further expertise at BrewDog, Kilchoman, and Fettercairn. We sat down with Jamie to debate his background, whisky business developments, and the improvements shaping whisky at this time.
What sparked your ardour for the whisky business?
I used to be lucky sufficient to develop up in Jura, a spot the place whisky is throughout you. Being surrounded by among the most prestigious distilleries on this planet you may’t assist however be impressed by the business.
What are among the proudest moments in your whisky profession?
Taking up the function of Distillery Supervisor at each Tomatin and Jura. Changing into the Jura Distillery Supervisor was one of many proudest achievements of my profession because it meant returning to my roots and to the very place the place my distilling journey started.
Tomatin is a totally contemporary problem, working with an unimaginable staff the place the sense of neighborhood is felt via the distillery day-after-day, with many individuals nonetheless dwelling in one of many on-site houses (myself included) and I believe that’s mirrored within the outputs.
What are your favourite whiskies, and what makes them particular to you?
The whisky I take pleasure in most frequently is determined by the corporate I’m with once I’m ingesting it. Fettercairn is a dram I steadily attain for when mates are round – it’s a particular distillery and a significant whisky for me. Every sip brings again fond reminiscences of my time there, making it the right selection for sharing with good firm.
What recommendation would you give to aspiring professionals within the whisky business?
To at all times be curious and ask plenty of questions.
Most memorable whisky expertise?
My first and most memorable whisky expertise came about once I was younger, dwelling on Jura. After an extended day of fly fishing with my dad and mates, we had a bottle of whisky chilling within the river. It wasn’t a uncommon or particular bottle—a lot in order that we tossed away the cap and handed it round till it was empty. That second has stayed with me ever since, symbolising the right solution to toast an awesome day: sharing tales with folks I cherish, surrounded by the wild fantastic thing about Jura.
What are the most important challenges going through the whisky business proper now?
Rising dwelling prices and growing bills for uncooked supplies and cask sourcing are simply among the components impacting the sector. These components considerably affect client behaviour, shaping the methods wherein we should adapt and reply as a distillery and as an business.
What new and progressive manufacturing strategies are being explored within the whisky business?
As producers, we should be more and more aware of our environmental affect as we transfer ahead. Sustainability is a vital focus all through our operations, from investing in renewable power sources like biomass to pursuing full electrification of our services. There may be a lot to try for, and it’s encouraging to witness how the business as an entire is addressing these challenges via progressive applied sciences and practices.
Quickfire Questions:
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