Whisky Maker Focus - The Speyside Distillery

The Speyside Distillery has passed its distilling secrets of whisky making from generation to generation, where “time honoured tradition helps create ‘The Best Whisky in the World’”. Andrew Shand, Master Distiller at The Speyside Distillery has very kindly answered a few questions from The Sussex Wine Company about his roots, his products and his favourite tipple...

SWC: You are the son of a master distiller, and your father before you. Is there anything else you'd like to be doing or tried before you retire?

AS: I was born beside a distillery and have lived at or worked at a distillery all my life. My father was Production Director for Glenlivet distillers up to his death in 1984. Before I left school I and a few friends would work holidays and weekends at the distillery. I started work in 1979 so that I could decide what career path I would take, as yet I have not decided, but hope to come up with something before I retire.

SWC: How do you approach your job and what are your aims that you are trying to achieve?


AS: The main thing on our Speyside 12 year old is Quality and consistency.
On our Scott’s Selection range I try to find a single cask that is typical of the distillery but with a twist (our 1977 Poultney super salty, 1984 Littlemill super fruity).

SWC: What makes The Speyside Distillery stand out from the crowd?


AS: I think that Speyside has been a success as we care about Quality as without quality we have no chance. We can not compete with the large companies on price, as they can sell below cost price if they want. As a small company we have to make a margin to survive so we must make sure that our package (whisky, bottle, and presentation) is top quality.

SWC: What is your favourite tipple?


AS: My favourite drink is water. Being brought up in the highlands with a private water supply, the water came straight from the burn, natural water without the muck the big water companies put in to our water.

SWC: Whisky seems to have received a new lease of life now with New Zealand and Wales marketing their own, is Scotch Whisky still the best?

AS: Most countries have produced spirit and many call it whisky, now we are becoming more aware of other peoples products. I still think that Scotch whisky especially from the smaller independent market is as good if not better than anything out there. I do wonder about what some of the larger companies do as many put profit to the shareholder first.

SWC: Can you sum up your whisky in 3 words

AS: In three words I would say VERY SMOOTH DRAM.