h T e j o b s SCOTCH h e WHISKY e p o l p e · MULBEN Chivas Brothers Ltd 145. NEWBRIDGE BenRiach...
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SCOTCH WHISKY T h e j o b s … . t h e p e o p l e
Transcript of h T e j o b s SCOTCH h e WHISKY e p o l p e · MULBEN Chivas Brothers Ltd 145. NEWBRIDGE BenRiach...
SCOTCHWHISKY
The jobs ….the people
ContentsWelcome from Ian Curle and Gavin Hewitt 1
Foreword from Richard Lochhead, Cabinet 3 Secretary for Rural Affairs and the Environment
Map of industry sites throughout Scotland 4
Employment in the Scotch Whisky industry 2011 7
Case studies 10
Training 23
Direct jobs 24
Jobs supported by the industry 25
Scotch Whisky is the most productive industry in Scotland, second only to oil and gas.
1
Welcome
It only takes three ingredients to make Scotch Whisky – water, yeast and cereal. Behind that simple recipe are thousands of highly trained and dedicated people who make Scotch Whisky, the world’s leading international spirit.
Ian Curle Gavin Hewitt SWA Chairman Chief Executive
Across Scotland, 10,000 people are directly employed and over 35,000 jobs are supported by the industry. This report provides a snapshot of the many people employed in the industry. It gives a flavour of the diversity of skills and highlights the importance of the industry to local communities.
The jobs range from Maltsters and Stillmen through to jobs in packaging, distribution and marketing. Every one of them is crucial to the industry’s success.
Training them and developing their skills is one of our priorities.
We never cease to be amazed by the passion of people employed in the Scotch Whisky industry, many of whom dedicate their entire working lives to it. We hope that you enjoy reading our report and discovering the people behind the brands. With their endeavour and your support Scotch Whisky can continue to be both an iconic Scottish export and a major employer at home.
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Foreword
We all know that Scotch Whisky around the world is known for its provenance and quality – and this did not happen by accident. This has to be down to the passion and commitment from the people who work so hard to make our iconic product such a success.
Richard Lochhead Cabinet Secretary for Rural Affairs and the Environment
This report highlights the fantastic opportunities that the Scotch Whisky industry can offer to people and chimes well with our desire to accelerate growth, creating long term valuable jobs.
Although we have witnessed superb success across the whisky industry recently, it is important we continue to attract people towards a career in our iconic industry to maintain that success which will create wider benefits to the Scottish economy.
And of course as well as creating direct jobs within the industry, it is important to recognise the contribution the Scotch Whisky industry makes indirectly towards employment in other industries - from those who produce and supply the
quality raw ingredients, to construction and engineering, the haulage industry, and, not least, our tourism sector.
This document shows a range of exciting employment opportunities to people in both rural and urban areas in a variety of disciplines – jobs involved cover areas such as exports, employment, transport, tourism and the environment – all key to the Scotch Whisky industry and to Scotland as a whole.
The case studies identified are not exhaustive but give a taster as to the diversity of jobs that are required to drive this industry forward. I therefore welcome this report and look forward to the future successes of the industry.
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Scotch Whisky is sold in 200 markets worldwide.
Maturation Warehousing 6%
Cooperage 2%
By Products 1%
Sales & Marketing 4%
Visitor Centres 3%
Other 6%
Malting 1%
Distilleries 10%
Office Staff 20%
Engineering, Technical & Electrical 10%
Distribution Warehousing 10%
Blending & Bottling 27%
Employment in the Scotch Whisky Industry 2011
4
14
15
22
24
25
26
27
28
29
30
32
34
81
97
99
100
101
102
103
104
106
11031
111 117
118121
122
133
135
136
137
138
142
142
148
OUTER HEBRIDES
LEWIS
ISLAY
CAMPBELTOWN
LOWLAND
HIGHLAND
SPEYSIDE
Wigtown
Dumfries
Berwick-upon-Tweed
Hawick
North Berwick
Dundee
Pitlochry
Aberdeen
Fraserburgh
Ballater
NORTH UIST
SOUTH UIST
SKYE
MULL
MULL
ARRA
N
JURA
ORKNEY
Inverary
Glen Coe
Fort William
Mallaig
Fort Augustus
Ullapool
Lochinver
Tain
Torridon
Thurso John o’Groats
Cape Wrath
4133
13
42
44
34
15
9
1
2
5
4
36
78
1011
9798
151
142
148141
133
154
132 135
115 128159
114122
117
147
111
103
99
101108107
29
22 46
100
32
35105
160
140139
156
120119
145161
129
113126
125123124
153142
155 157 138121
152127
146134116
127
106150 98149
118 102
25
24
12
37
18
23
21 17
St Andrews
Prestwick
Glasgow
45
39 31
43 20
3016
19
38
Inverness
110
137104
Brora
40
2714
26
3628
81
136
163
Edinburgh
Nairn Forres
Elgin
Lossiemouth
Tomintoul
Dufftown
Rothes
Aviemore
Granton-on-Spey
90
5695
9471
485196
67547759 61
80 6347
9358 84
74 75
60
5268 79
765789
78
6683
53
85
738664
8855
72
82
69
9291
70
5049
6562 87 162
144131
109130
112
158
SPEYSIDE
See opposite page
Key
Packaging, Blending, Warehousing, Marketing, Other
Distilleries
Grain Distilleries
5
14
15
22
24
25
26
27
28
29
30
32
34
81
97
99
100
101
102
103
104
106
11031
111 117
118121
122
133
135
136
137
138
142
142
148
OUTER HEBRIDES
LEWIS
ISLAY
CAMPBELTOWN
LOWLAND
HIGHLAND
SPEYSIDE
Wigtown
Dumfries
Berwick-upon-Tweed
Hawick
North Berwick
Dundee
Pitlochry
Aberdeen
Fraserburgh
Ballater
NORTH UIST
SOUTH UIST
SKYE
MULL
MULL
ARRA
N
JURA
ORKNEY
Inverary
Glen Coe
Fort William
Mallaig
Fort Augustus
Ullapool
Lochinver
Tain
Torridon
Thurso John o’Groats
Cape Wrath
4133
13
42
44
34
15
9
1
2
5
4
36
78
1011
9798
151
142
148141
133
154
132 135
115 128159
114122
117
147
111
103
99
101108107
29
22 46
100
32
35105
160
140139
156
120119
145161
129
113126
125123124
153142
155 157 138121
152127
146134116
127
106150 98149
118 102
25
24
12
37
18
23
21 17
St Andrews
Prestwick
Glasgow
45
39 31
43 20
3016
19
38
Inverness
110
137104
Brora
40
2714
26
3628
81
136
163
Edinburgh
Nairn Forres
Elgin
Lossiemouth
Tomintoul
Dufftown
Rothes
Aviemore
Granton-on-Spey
90
5695
9471
485196
67547759 61
80 6347
9358 84
74 75
60
5268 79
765789
78
6683
53
85
738664
8855
72
82
69
9291
70
5049
6562 87 162
144131
109130
112
158
SPEYSIDE
Map of industry sites throughout Scotland
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Continued.....>
Islay Malt1. ARDBEG Glenmorangie Co Ltd
2. BOWMORE Morrison Bowmore Distillers Ltd
3. BRUICHLADDICH Bruichladdich Distillery Company
4. BUNNAHABHAIN Burn Stewart Distillers plc
5. CAOL ILA Diageo
6. KILCHOMAN Kilchoman Distillery Co Ltd
7. LAGAVULIN Diageo
8. LAPHROAIG Beam Global Spirits & Wine
Campbeltown Malt9. GLENGYLE J & A Mitchell & Co Ltd
10. GLEN SCOTIA Loch Lomond Distillery Co Ltd
11. SPRINGBANK J & A Mitchell & Co Ltd
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Map Continued:
6
Highland Malt12. ABERFELDY John Dewar & Sons Ltd
13. ABHAINN DEARG Abhainn Dearg Distillery
14. ARDMORE Beam Global Spirits & Wine
15. ISLE OF ARRAN Isle of Arran Distillers Ltd
16. BALBLAIR Inver House Distillers Ltd
17. BEN NEVIS Ben Nevis Distillery (Fort William) Ltd
18. BLAIR ATHOL Diageo
19. CLYNELISH Diageo
20. DALMORE Whyte & Mackay Ltd
21. DALWHINNIE Diageo
22. DEANSTON Burn Stewart Distillers plc
23. EDRADOUR Signatory Vintage
24. FETTERCAIRN Whyte & Mackay Ltd
25. GLENCADAM Angus Dundee Distillers plc
26. GLENDRONACH BenRiach Distillery Co
27. GLEN GARIOCH Morrison Bowmore Distillers Ltd
28. GLENGLASSAUGH Glenglassaugh Distillery Co
29. GLENGOYNE Ian Macleod & Co Ltd
30. GLENMORANGIE Glenmorangie Co Ltd
31. GLEN ORD Diageo
32. GLENTURRET The Edrington Group Ltd
33. HIGHLAND PARK The Edrington Group Ltd
34. ISLE OF JURA Whyte & Mackay Ltd
35. LOCH LOMOND Loch Lomond Distillery Co Ltd
36. MACDUFF John Dewar & Sons Ltd
37. OBAN Diageo
38. PULTENEY Inver House Distillers Ltd
39. ROYAL BRACKLA John Dewar & Sons Ltd
40. ROYAL LOCHNAGAR Diageo
41. SCAPA Chivas Brothers Ltd
42. TALISKER Diageo
43. TEANINICH Diageo
44. TOBERMORY Burn Stewart Distillers plc
45. TOMATIN The Tomatin Distillery Co Ltd
46. TULLIBARDINE Tullibardine Ltd
Speyside Malt47. ABERLOUR Chivas Brothers Ltd
48. ALLT A’BHAINNE Chivas Brothers Ltd
49. AUCHROISK Diageo
50. AULTMORE John Dewar & Sons Ltd
51. BALMENACH Inver House Distillers Ltd
52. BALVENIE, The Wm Grant & Sons Ltd
53. BENRIACH BenRiach Distillery Co
54. BENRINNES Diageo
55. BENROMACH Gordon & MacPhail
56. BRAEVAL Chivas Brothers Ltd
57. CAPERDONICH Chivas Brothers Ltd
58. CARDHU Diageo
59. CRAGGANMORE Diageo
60. CRAIGELLACHIE John Dewar & Sons Ltd
61. DAILUAINE Diageo
62. DUFFTOWN Diageo
63. GLENALLACHIE Chivas Brothers Ltd
64. GLENBURGIE Chivas Brothers Ltd
65. GLENDULLAN Diageo
66. GLEN ELGIN Diageo
67. GLENFARCLAS J & G Grant
68. GLENFIDDICH Wm Grant & Sons Ltd
69. GLEN GRANT Glen Grant Distillery Co Ltd
70. GLEN KEITH Chivas Brothers Ltd
71. GLENLIVET, The Chivas Brothers Ltd
72. GLENLOSSIE Diageo
73. GLEN MORAY Glen Turner Distillery Ltd
74. GLENROTHES The Edrington Group Ltd
75. GLEN SPEY Diageo
76. GLENTAUCHERS Chivas Brothers Ltd
77. IMPERIAL Chivas Brothers Ltd
78. INCHGOWER Diageo
79. KININVIE Wm Grant & Sons Ltd
80. KNOCKANDO Diageo
81. KNOCKDHU Inver House Distillers Ltd
82. LINKWOOD Diageo
83. LONGMORN Chivas Brothers Ltd
84. MACALLAN, The The Edrington Group Ltd
85. MANNOCHMORE Diageo
86. MILTONDUFF Chivas Brothers Ltd
87. MORTLACH Diageo
88. ROSEISLE Diageo
89. SPEYBURN Inver House Distillers Ltd
90. SPEYSIDE Speyside Distillers Co Ltd
91. STRATHISLA Chivas Brothers Ltd
92. STRATHMILL Diageo
93. TAMDHU The Edrington Group Ltd
94. TAMNAVULIN-GLENLIVET Whyte & Mackay Ltd
95. TOMINTOUL Angus Dundee Distillers plc
96. TORMORE Chivas Brothers Ltd
Lowland Malt97. AILSA BAY Wm Grant & Sons Ltd
98. AUCHENTOSHAN Morrison Bowmore Distillers Ltd
99. BLADNOCH Co-ordinated Development Services
100. DAFTMILL The Cuthbert Family
101. GLENKINCHIE Diageo
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Grain Whisky102. CAMERONBRIDGE Diageo
103. GIRVAN Wm Grant & Sons Ltd
104. INVERGORDON Whyte & Mackay Ltd
105. LOCH LOMOND Loch Lomond Distillery Co Ltd
106. NORTH BRITISH The North British Distillery Co Ltd
107. STARLAW Glen Turner Distillery Ltd
108. STRATHCLYDE Chivas Brothers Ltd
Maltings109. BURGHEAD Diageo
110. GLEN ORD Diageo
111. PORT ELLEN Diageo
112. ROSEISLE Diageo
Packaging, Blending, Warehousing or Marketing113. ADDIEWELL The North British Distillery Co Ltd
114. AIRDRIE Chivas Brothers Ltd
115. AIRDRIE Inver House Distillers Ltd
116. BALGRAY Chivas Brothers Ltd
117. BELLSHILL Wm Grant & Sons Ltd
118. BlACKGRANGE Diageo
119. BROXBURN Diageo
120. BROXBURN Broxburn Bottlers Ltd
121. CAMBUS Diageo
122. COATBRIDGE Angus Dundee Distillers plc
123. DALMUIR Chivas Brothers Ltd
124. DRUMCHAPEL The Edrington Group Ltd
125. DUMBUCK Chivas Brothers Ltd
126. EAST KILBRIDE Burn Stewart Distillers plc
127. EAST KILBRIDE Douglas Laing & Co
128. EDINBURGH Glenmorangie Co Ltd
129. EDINBURGH PARK Diageo
130. ELGIN Gordon & MacPhail
131. KEITH Chivas Brothers Ltd
132. KILMALID Chivas Brothers Ltd
133. KILMARNOCK Diageo
134. GLASGOW Douglas Laing & Co
135. GRANGEMOUTH Whyte & Mackay Ltd
136. HUNTLY Duncan Taylor & Co Ltd
137. INVERGORDON Whyte & Mackay Ltd
138. LEVEN Diageo
139. LIVINGSTON Glenmorangie Co Ltd
140. LIVINGSTON Glen Turner Distillery Ltd
141. MAUCHLINE Glen Catrine
142. MAYBOLE Dewar Rattray Ltd
143. MENSTRIE Diageo
144. MULBEN Chivas Brothers Ltd
145. NEWBRIDGE BenRiach Distillery Co
146. PAISLEY Chivas Brothers Ltd
147. PARKHEAD John Dewar & Sons Ltd
148. PONIEL John Dewar & Sons Ltd
149. RUTHERGLEN Speyside Distillers Co Ltd
150. SHIELDHALL Diageo
151. SPRINGBANK J & A Mitchell & Co Ltd
152. SPRINGBURN Morrison Bowmore Distillers Ltd
153. STIRLING Isle of Arran Distillers Ltd
154. WILLOWYARD Chivas Brothers Ltd
Other155. ABERCROMBIE WORKS Diageo
156. BROXBURN COOPERAGE
157. CARSEBRIDGE COOPERAGE Diageo
158. COMBINATION OF ROTHES
159. SCOTCH MALT WHISKY SOCIETY
160. SCOTCH WHISKY EXPERIENCE
161. SCOTCH WHISKY RESEARCH INSTITUTE
162. SPEYSIDE COOPERAGE
163. SCOTCH WHISKY ASSOCIATION
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Case Studies by Job
MaltingArthur Holyoake
10
Grain Distillery Tommy Leigh
12
Bottle Line Susan Greer
15
Tourism Jane Whitlock
17
Retail Sales David and Michael Urquhart
20
MashingAlan Duff
10
CooperageJohn Carberry
13
Warehouse Dispatch Alastair Evans
15
HospitalityRichard Prendiville
18
DistillingMichael Sutherland
11
Warehouse MaturationDod McConnachie
13
ExportingJane Timmins
16
MarketingAlison Winship
18
Malt DistilleryKirsty Dagnan
11
Blending Rachel Barrie
14
Research Gordon Steele
16
Energy David MacInnes
17
HIGHLAND
Key
MID SCOTLAND
ISLAY SPEYSIDE
LOWLAND EDINBURGH
LOWLAND GLASGOW
8
ArchivesJacqui Seargeant
21
LegalGlen Barclay
22
New DistilleryAnthony Wills
21
Global Branding Ludo Ducrocq
19
9
by Location
HIGHLAND
Orkney – Warehouse Maturation
Tain – Mashing
Wick – Distilling
13
10
11
MID SCOTLAND
Alloa – Cooperage
Crieff – Hospitality
13
18
ISLAY
Malting
New Distillery
10
21
LOWLAND, GLASGOW
East Kilbride – Marketing and Innovation
Dumbarton – Energy
Glasgow – Archives
Glasgow – Blending
Paisley – Bottle Line
18
17
21
14
15
SPEYSIDE
Ballindalloch – Exporting
Ross-shire – Malt Distillery
Dufftown – Global Branding
Elgin – Retail
Rothes – Tourism
16
11
19
20
17
LOWLAND, EDINBURGH
Edinburgh – Grain Distillery
Edinburgh – Legal
Midlothian – Research
Broxburn – Warehouse Dispatch
12
22
16
15
10
MALTING – ISLAY
MASHING – TAIN
Arthur Holyoake – 39 years in industryBeam Global Spirits & Wine
Alan Duff – 16 years in industryGlenmorangie Co Ltd
Malted barley, yeast and water are the only ingredients allowed in Malt Scotch Whisky. Some distilleries purchase their barley already malted. Others, like some on Islay that are renowned for a peaty flavour, malt it on site.
Arthur Holyoake is one of the three people at Laphroaig Distillery responsible for turning barley from the farmer’s fields into malted barley to make Scotch Whisky.
Maltsters soak the barley in water for 2-3 days. The grains then germinate on the malting floor to help produce the necessary enzymes required
to convert starch into fermentable sugars. During this time, the grains are regularly turned. After 4–6 days, they are loaded into a heated kiln to stop germination; sometimes this is over a peat fire. The grains absorb the peat smoke that gives these Scotch Whiskies their special flavour.
Mr Holyoake, who has worked in this job for 10 years and the industry for 39, said: “The most challenging part of my job is ensuring the product I create maintains the standards that have been set by the generations before me.”
Alan Duff has been the Mashman at Glenmorangie Distillery in Tain for 16 years. Responsible for turning the three ingredients (water, yeast and malted barley) into spirit, he loves his job and the challenge of ensuring each part of the process is just right.
Mr Duff explained: “Each part of my job requires attention to detail. The grain must be milled to the right consistency, the water (from the Tarlogie natural springs in the hills) must be at the correct temperature, and the yeast added and left for the right amount of time. If any of these are off kilter, the quantity and
quality of our final product could be compromised.”
Mr Duff said: “There are four Mashmen working on shift here. Every part of the process is monitored and quality controlled. We constantly strive for perfection.”
He added: “For me, Scotch Whisky reminds me of home. I can’t get over the fact that Scotch Whisky, our national drink, is internationally renowned and sought after yet it only takes me a five minute cycle ride to get to work to help make it.”
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DISTILLING – WICK
Michael Sutherland - 23 years in industry Inver House Distillers Ltd
After fermentation, the liquid is usually distilled twice before being transferred into casks. Stillmen meticulously monitor the process to ensure that the spirit is of perfect quality.
Starting in the industry as an apprentice 23 years ago, Michael Sutherland, Stillman at the Pulteney Distillery in Wick, distills the liquid while ensuring compliance with all the regulations.
He explained: “The pot stills, which resemble huge copper kettles, are
heated to drive the spirit from the fermented liquid. The vapour is then condensed back to a liquid before the second distillation takes place in a spirit still. The height and shape of the stills affect the taste of Scotch Whisky and it is our job to time it perfectly to get the quality right.”
Mr Sutherland said: “All the hard work and exacting high standards were worth it when, in 2012, Pulteney was awarded the best Scotch Whisky in the world.1 That was a great day for the company and a great day for the whole team that work here.”
1 Jim’s Best Whisky in the World 2012, Jim Murray’s Whisky Bible.
MALT DISTILLERY – ROSS-SHIRE
Kirsty Dagnan – 6 years in industryDiageo plc
Each of the malt distilleries in Scotland is run by a Distillery Manager, overseeing the production and daily running of the site.
Kirsty Dagnan is responsible for the operation of Glen Ord and Teaninich distilleries, Glen Ord Maltings, Glen Ord Visitor Centre and Diageo North Engineering Centre.
Mrs Dagnan, Diageo’s youngest Distillery Manager, started on their graduate scheme six years ago after obtaining a degree in Forensic and Analytical Chemistry. She worked in Glasgow, Leven and
Amsterdam before securing her current role in malt whisky.
She said: “Each day is different. I can be meeting VIP visitors one day or dealing with breakdowns in the plant another. I’ve worked here a year now, yet I still try to spend as much time as possible in the plant understanding areas for improvement and being with my team.”
Mrs Dagnan, who manages a team of around 60 people, said: “I have always had a passion for Scotch Whisky and making it is the best part of my job. I feel lucky to manage great distilleries that
produce such wonderful whiskies and I’m proud to work in an industry with so much history and heritage.”
She said that the most challenging part of her job is keeping up with production demands. Glen Ord distillery is in the final stages of a £3.2 million investment that will expand production capacity. She concluded: “Currently, making sure the investment project at Glen Ord is completed on time and safely is my main priority.”
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GRAIN DISTILLERY – EDINBURGH
Tommy Leigh – 32 years in industryThe North British Distillery Co Ltd
Blended Scotch Whisky is made from a combination of grain and malt spirit. Blends form 90% of Scotch Whisky sales. Grain distilleries are large and operate 24/7, producing more spirit in one month than most malt whisky distilleries produce in a year.
Tommy Leigh started work at The North British Distillery after completing his apprenticeship as an Instrument Mechanic in a different industry. Some 32 years on, he is now the Production Director and runs the distillery nestled in the heart of Edinburgh. Recent expansions have enabled North British to produce 70 million
litres of spirit for Blended Scotch Whisky each year.
Tommy, who looks after production, engineering and health and safety, explained: “Approximately 14% of all Scotch Whisky consumed is made here at our plant in Edinburgh. We produce for many blenders who use our product as a core ingredient in their famous brands.”
Buying new-make spirit for maturation into Scotch is a long term investment; the distillery receives orders from customers one year in advance. He added: “We need to procure large quantities of cereal, water, and yeast to meet our annual production requirements. But it is not just about quantity; each batch of new-make spirit is rigorously assessed before leaving the site. Continuous improvement is vital to our success and we have always strived to improve, ensuring we continually deliver quality Grain Scotch Whisky to our customers.
An essential part of this success is the enthusiasm and pride of the people working within the company.”
Over 100 people are employed on the Edinburgh site and although the distillery is not open to the public, visits from within the industry, students and farmers are common. Mr Leigh said: “I look forward to going to work each day; the distillery has provided a good standard of living for my family and I am very fortunate to have had the opportunity to work with enthusiastic and great people throughout my career.”
The company owns a football pitch and bowling green that are used by the local community. Mr Leigh joked: “We used to have a really good football team but because no-one leaves the business we are all too old to play anymore, perhaps we should move to the bowling green!”
Scotch Whisky can only be made in Scotland.
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COOPERAGE – ALLOA
John Carberry – 22 years in industryDiageo plc
Scotch Whisky matures for a minimum of three years in oak casks. The quality of cask and its impact on the maturing spirit are crucial to the final character of the Scotch Whisky. The majority of Scotch Whisky is matured in casks made from American oak, usually ex-Bourbon whiskey casks from the USA, but some Scotch is also matured in European oak casks, which previously contained sherry, port or wine. The different types of oak and the time spent in the cask have a major influence on the final taste and colour of the Scotch Whisky.
Each cask is made and repaired by a Cooper, an ancient trade. John Carberry, who works at Diageo’s Cambus Cooperage in Alloa, has honed his coopering skills over
a 22 year career and he now also passes on his knowledge to the next generation as a tutor to Diageo’s Coopering Apprentices. He said: “All coopers follow a four year apprenticeship as the craft requires skills that are passed down through generations. No glues or nails are used. It is all about angles and applying just the right amount of pressure with specialist tools.”
A family trade, Mr Carberry’s grandfather and uncle were Coopers and his brother and cousin both work alongside him. His 11 year old son aspires to follow in his father’s footsteps.
Diageo recently invested £10 million to build the state-of-the-art Cambus Cooperage which
combines modern technology, such as conveyor belts to move the heavy casks, with the traditional centuries-old handcraft of coopering, to produce 250,000 casks per year for the maturation of Scotch Whisky. Mr Carberry said: “This investment means that we can focus on woodwork rather than heavy lifting. No machine can ever replace the skills we have that are required to make a perfect cask.”
WAREHOUSE MATURATION – ORKNEY
Dod McConnachie – 24 years in industry The Edrington Group Ltd
By law, Scotch Whisky must mature in oak casks for a minimum of three years. Highland Park, Scotland’s most northern distillery, matures its Scotch Whisky in warehouses both on site and the mainland.
Dod McConnachie began working in the Orkney distillery 24 years ago as a summer employee cutting peat for the kiln. He then spent many years working in the warehouse filling the casks that turn the pure, clear spirit from the stills into the golden Scotch Whisky we recognise in our glass.
Mr McConnachie said: “Working in the warehouse is heavy work. The day begins by taking charge of how much alcohol spirit is in the tank and calculating the amount of water needed to add before filling up the barrels and rolling them to where they are needed.”
Water is added to reduce the alcohol to around 62.5%. Casks are then either sent to warehouses in Orkney or the spirit is filled into a tanker to travel to the mainland for filling into casks there. Once it has matured and further reduced to 40%, it is sent to Glasgow’s Great
Western Road site for bottling. Five employees fill several hundred casks each week.
14
BLENDING – GLASGOW
Rachel Barrie – 20 years in industry Morrison Bowmore Distillers Ltd
Blending whisky is a considerable art acquired only after years of experience. A blend consists of anything from 15 to 50 different single whiskies. Each blend will have its own special (and often secret) recipe. The Master Blender is responsible for ensuring that the taste and aroma of the blend or malt meets exacting standards.
Rachel Barrie, Master Blender at Morrison Bowmore, selects casks for each Scotch Whisky expression. She has nosed over 85,000 samples of whisky during her time
working in the industry and yet says that she still learns something new every day.
Mrs Barrie writes tasting notes and product descriptions to support marketing, conducts tastings and creates new single malt Scotch Whiskies to meet new opportunities. She explained: “I am the guardian of the spirit quality of our distilled and maturing stocks.”
Rachel has been a Master Blender since 2003 and took up her current position in November 2011. She started her career 20 years ago as a research scientist at the Scotch Whisky Research Institute. She now has a team of four but also works with many people in the distilleries, supply operations and sales and marketing teams.
She said: “I have been lucky to
be able to apply my chemistry degree skills to conduct research into whisky flavour development. Whisky is my hobby and passion as well as my job, so to be creating new expressions of single malt is literally the best job in the world for me.
“The most challenging aspect of the industry is supply and demand. I need to manage stock profiles effectively to ensure sustainability, consistent quality and continuity of supply. With a lead time of over ten years for most single malts from distillation to market, longer than for other alcoholic beverages, it only adds to this challenge.”
She concluded: “I am lucky to have had the opportunity to contribute to one of Scotland’s most important industries by making the finest spirit in the world.”
Exports make about £125 per second for the UK balance of trade.
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BOTTLE LINE – PAISLEY
Susan Greer – 37 years in industryChivas Brothers LtdAfter Scotch Whisky has matured in oak casks for a minimum of three years, often considerably longer, and is ready for bottling, the spirit is sent to bottling halls mostly located in the central belt of Scotland, where the largest concentration of jobs in the industry are located.
Susan Greer has worked in one of the three Chivas Brothers bottling halls in Paisley for 37 years. Her second job since leaving school at 15, she is now the General Operator and Health and Safety Representative for North Hall that employs 60 people. She is also part of a steering group that looks after the wellbeing of employees in the work place.
Susan processes, filters, assesses and bottles the spirit and ensures the packaging and labels are perfect for customers. She is also involved in training and assessing new employees to ensure they meet the high standards required in the bottling halls.
Susan enjoys seeing the end result of her hard work. She said: “The most challenging part of my job is getting it right. Working together with my colleagues is very important and it takes away a lot of pressure.”
Susan, who received a ‘Chivas Star Award’ for her contribution to Health and Safety in the work
place1, added: “I associate Scotch Whisky with pride. I have been fortunate to work in the industry for most of my life. While working at Chivas Brothers, I’ve been engaged, married, had three children and recently celebrated my silver wedding anniversary. Not many people can say they grew up in a whisky bond, but I can and have the memories to prove it!”
WAREHOUSE DISPATCH – BROXBURN
Alastair Evans – 8 years in industry Broxburn Bottlers Ltd
Once bottled and put into cases, Scotch Whisky is packaged onto pallets ready for distribution.
Alastair Evans has worked as Warehouse Team Leader at the Broxburn Bottlers company for eight months. One of 205 employees, he manages a team of ten operators that ensure orders for Scotch Whisky reach customers on time.
His role involves a high level of planning. He checks warehouse capacity, the amount of bottles coming off the line, ensures customer services are happy and
dispatches the product. He said: “From improving our processes to complying with excise audits, my job is always interesting and varied. Ensuring the right resources are on hand to fulfil customers’ orders on time is crucial.”
Mr Evans, who has worked in the industry for eight years, added: “Working in the industry has given me a rewarding career. Being part of the whisky family, making a traditional product that gives enjoyment to millions of appreciative and responsible people, is something to be proud of.”
1 Chivas Stars is an internal awards scheme recognising Chivas Brothers employees who make an outstanding contribution in the workplace. They are nominated by their colleagues and 12 winners are chosen each year.
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EXPORTING – BALLINDALLOCH
RESEARCH – MIDLOTHIAN
Jane Timmins – 19 years in industryJ & G Grant
Gordon Steele – 18 years in industryScotch Whisky Research Institute
Jane Timmins, an Export Clerkess at Glenfarclas in Speyside, aims to ensure that each bottle leaving the distillery’s Bonded Warehouse is compliant to the designated export market.
Ms Timmins explains “We export all over the world - Europe, the USA, the Far East, Australasia and each country has different requirements. Some require special labelling including the USA which also has a different size of bottle. Where possible, we endeavour to dispatch straightforward orders within five to ten working days; therefore, we need to make sure that we have bottled
stock available and planning is the key.”
Ms Timmins, who has been in this job for 19 years, works together with three other colleagues in the Export Department. The work involves ordering materials, e.g. bottles, corks, capsules, labels and packaging, preparing bottling instructions and arranging dispatch of orders, plus general office duties.
She said: “We are very fortunate to be working for a family business with very good working conditions and in the pleasant location of Speyside.”
Maintaining quality is central to the Scotch Whisky industry. The Scotch Whisky Research Institute (SWRI) provides a centre of scientific excellence dedicated to the needs of the distilled beverage industry.
Gordon comes from a background in pharmaceuticals R&D and biology at Oxford and his wide scientific knowledge prepared him
well for the intricacies of the Scotch Whisky industry.
Gordon joined SWRI in 1993 and had a pivotal role in setting up the research institute, bringing in members, leading scientific teams and ensuring the quality of the technological information provided by the Institute. Gordon said: “I continue to ensure that members and the industry as a whole get real value from the work of the SWRI.”
SWRI is a member-based independent company providing research, services and consultancy to the distilled drinks industry. Research concentrates on improving quality, ensuring integrity and adding to the value of products. Services and
consultancy at the Government-accredited Institute are provided to any company and cover all major distilled drinks from raw materials to bottled product. Expertise covers such areas as quality assessment of cereals, spirit analysis, whisky maturation, authenticity testing and sensory profiling.
Dealing with enquiries from members is an important aspect of Gordon’s role. He also monitors internal and external projects, speaks to universities, government labs and other technology providers while keeping an eye on what is happening in the science world. He said: “I certainly don’t get bored dealing with the large range of science topics of importance to the whole industry.”
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ENERGY – DUMBARTON
David MacInnes – 3 years in industryChivas Brothers Ltd
Scotch Whisky distillers have agreed to a range of ambitious green commitments up to 2050, including reducing the industry’s carbon footprint. In order to achieve these commitments, energy and environmental issues remain key priorities for the industry.
David is a specialist in energy management and has been working at Chivas Brothers as their Energy Manager for 3 years. David said: “A typical day could include buying or selling electricity, gas or fuel oil in the morning and meeting with contractors on site in the
afternoon to review a renewable energy project. I provide advice and support on a daily basis to many areas of the business on energy and carbon reduction.”
Working in the Engineering Department, David controls energy costs and carbon reduction through monitoring and targeting waste, regular reporting, investment in capital projects and helps raise employee awareness.
David said: “I enjoy seeing a project completed and seeing the reduction in both cost and carbon exceed the predicted savings.”
TOURISM – ROTHES
Jane Whitlock – 26 years in industryGlen Grant Ltd
In 2010, over 1.3 million people visited the 52 Scotch Whisky distilleries that have visitor centres open to the public. This added £30.4 million in value to the economy and provided 640 direct jobs.
Jane Whitlock, a Tour Guide at Glen Grant Distillery for 16 years, provides tours, works in the cafe and sells Scotch Whisky to visitors. She said: “Glen Grant is more than just a distillery. We have a coffee shop with home baked goods and beautiful gardens for our guests to enjoy.”
The tours, that welcomed more than 11,000 people in 2011, are tailored to visitors’ interests. Mrs Whitlock explained: “Some are
interested in how Scotch Whisky is made, others in the history of the distillery, while some really want the detail. We are flexible and attend to people’s needs. We also have a unique tasting room where different expressions of Glen Grant single malt are available to taste. Visitors can choose what they want to try for themselves. It gives them a real feel for it and, surprisingly, the amount of Scotch Whisky drunk after the tours has actually decreased!”
The team of six tour guides increases during the busiest summer months when students are employed to help. The distillery is also shortly expanding to include a bottling hall that guests will be able to visit.
Born and raised in Rothes, Mrs Whitlock added: “Everyone in my family is involved in the industry. My brother, son and nephew are coppersmiths who make the pot stills, and my husband worked in Customs and Excise. Everyone in the Rothes area is related to whisky in some way or another. It is part of us and part of the area. It really is fantastic for the town. ”
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HOSPITALITY – CRIEFF
MARKETING AND INNOVATION – EAST KILBRIDE
Richard Prendiville – 8 years in industryThe Edrington Group Ltd
Alison Winship – 10 years in industry Burn Stewart Distillers plc
Each distillery around Scotland provides a unique insight into the workings of the site and offers different facilities for their guests to enjoy.
The Famous Grouse Experience, Crieff, is a 5 Star visitor attraction providing a range of hospitality experiences.
Richard Prendiville, Retail Manager for two years, said: “Flexibility means we provide what our customers want. We offer tours, dinners, dances, conferences, corporate events, parties and weddings. We even bring in reindeers from the Cairngorms over Christmas for Santa’s grotto.”
The site can cater for up to 240 people but Richard’s team also arranges small, interactive events where groups can blend their own whisky or have tasting sessions in bonded warehouses.
The distillery recently entered into partnership with Heritage Portfolio
and together they provide excellent food in the restaurant, ranging from snacks and quick lunches to fine dining with menus fused with whisky.
The site has a taste experience room and even an interactive cinema that won a BAFTA. Mr Prendiville said: “Customer service and staff training are crucial to our success. The company employs 2,300 people around the world, 30 of them here on site. We are all passionate about Scotch Whisky, so much so that even my mum now enjoys whisky cocktails.”
Experts in marketing and advertising secure sales for Scotch Whisky by developing brands that suit different markets and consumers around the globe.
Alison Winship, International Brand Development Manager at Burn Stewart Distillers, travels the world indentifying opportunities for new brand developments. Based in East Kilbride, Ms Winship explained: “Our brands have so much potential, it feels like there are lots of opportunities out there. It’s always rewarding to see something develop from an insight, to a creative concept and eventually into a brand in international markets.”
Starting her career in advertising, she has worked in this current position for three years. Brands are developed by carrying out market research, analysing the data and developing business cases for new developments.
Ms Winship acquires a better understanding of her consumers by travelling around the globe. She added: “I’ve seen parts of the world that, as a child, I could only have dreamed about. I’ve been privileged to learn about new cultures and their nuances. Consumer behaviour around the world fascinates me. I’m extremely proud to be part of such a great and inspirational industry.”
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GLOBAL BRANDING – DUFFTOWN
Ludo Ducrocq – 11 years in industryWilliam Grant and Sons Ltd
Product awareness remains a priority for Scotch Whisky companies. Sharing Scotch Whisky knowledge, history and representing quality products is vital for continued export success.
Ludo Ducrocq first fell in love with the Scotch Whisky industry back in 2000 when he worked at Glenfiddich Distillery as a tour guide. He followed his passion and left his home country of France to continue to work in the industry.
Being Grant’s Global Ambassador, Ludo’s role is to inspire people and share the Grant’s story through representing the brand by hosting tasting events around the world. He explained: “I am able to travel the world, promoting Scotland and its most famous export globally,
thereby contributing positively to the Scottish economy.”
At the beginning of Ludo’s career, he invested a lot of time learning the century-old skills required to understand the complexities of producing malt whisky. So dedicated in fact, Ludo moved into an old excise house located next to the distillery for a hands-on approach to learn from the company’s coopers, coppersmiths, distillers and malt masters.
Ludo added: “Working in the Scotch Whisky industry has meant that I have been a part of a 500-year-old success story based on heritage, provenance, craftsmanship, innovation, collaboration and passion. Who would not want to be a part of it?”
Most goods and services are sourced from Scotland
creating £1.1 billion of demand for Scottish suppliers.
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RETAIL – ELGIN
David and Michael Urquhart – 39 and 30 years in industry
Gordon & MacPhail
Gordon & MacPhail is an independent, family-owned Scotch Whisky, wine and spirit merchant, based in Elgin since 1895.
The Urquhart brothers have held the joint Managing Director role for 4 years. Michael and David have worked at the site for 30 and 39 years respectively and are members of the third generation of the Urquhart family to own and direct the firm. Four members of the fourth generation, including David’s twin sons, now work in the business. Michael said: “Being able to work with both family and
a product of great quality which is recognised throughout the world is a real honour.”
David has overall responsibility for UK and Northern Ireland sales, buying of third party products, logistics, marketing, the retail shop, security and health and safety. Michael has responsibility for finance, export sales and whisky supply.
Michael added: “Working in the industry has allowed me to tell consumers about the greatest spirit in the world, whilst being involved in the planning and laying down of whiskies that will be sold and enjoyed in the years to come.”
Both have travelled extensively for their jobs and David said: “A great part of the job is having the opportunity to meet some amazing people both locally and around the world.”
Gordon & MacPhail is unique in that it is a retailer, distiller, bottler and exporter of Single Malt Scotch Whiskies throughout Scotland in one combined organisation. It has a portfolio of over 300 single malts (from 5 to 70 years of age). Casks are sent to approximately 80 distilleries, filled with ‘new-make’ spirit and are matured either at the distillery of origin or in the firm’s bonded warehouses in Elgin.
In addition, Gordon & MacPhail, in partnership with Moray College University of Highlands and Islands, set up an online course on Scotch Whisky which was launched in 2011. The course aims to introduce students to the Scotch Whisky industry and covers the history of whisky making, the production process and marketing.
20 million casks lie maturing in warehouses in Scotland.
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ARCHIVES – GLASGOW
Jacqui Seargeant – 12 years in industryJohn Dewar & Sons Ltd Scotch Whisky has a vast and fascinating history. By preserving documents and artefacts in company archives it is possible to demonstrate how the industry has evolved and changed over the years and brings that history to life.
Ms Seargeant has been working at Dewar’s for 12 years and has developed her role considerably over the years. Jacqui has a great passion for the Scotch Whisky industry, as she explained: “Working in whisky archives is quite a privilege. The industry has a rich and exciting heritage which is as relevant today as it was hundreds of years ago.”
As Global Archive Manager, Jacqui manages archive projects
for John Dewar & Sons Ltd, William Lawson’s Ltd, as well as five distillery archives including Aberfeldy, Aultmore, Craigellachie, Royal Brackla and Macduff. In her role Jacqui also manages archive projects for other major Bacardi brands such as Martini. She said: “Our fascinating collection includes core business and production records as well as a rich archive of old advertising and associated memorabilia and an extensive bottle collection. It even includes old cooperage tools.”
Jacqui is also responsible for developing the heritage exhibitions at Dewar’s World of Whisky and is the heritage expert for the Dewar’s Whisky Masterclass training course.
She said: “One day I could be organising old papers in the archive, the next, bidding for a rare bottle of whisky at an auction. I also provide historical evidence to the legal department in support of trademark registrations or research the history of our whisky in a key or emerging market like India or the USA; the possibilities are endless! Aside from the whisky archives I also provide regular guidance to the local project archivists in France and Italy, so there is never a dull moment.”
NEW DISTILLERY – ISLAY
Anthony Wills – 30 years in industryKilchoman Distillery Co Ltd
The Scotch Whisky industry is currently defying economic turmoil with exports growing significantly in 2011. This thirst for the product is resulting in extensive investment into existing distilleries and new sites being built to produce more of Scotland’s national drink.
Anthony Wills founded the Kilchoman Distillery on Islay in 2004. This was in part due to the increase in interest and demand for Single Malt Scotch Whisky, but also due to his inherent love of the product.
Having worked in the drinks industry for over 30 years, he
successfully pulled together the required funding and built the distillery that now employs 11 local people full-time, three part-time and includes a shop and visitor centre.
With the production process located on site, Mr Wills explained that it is satisfying working on something from conception to sale. He said: “It never ceases to amaze me how the Scotch Whisky companies help each other out. We are a small company and it is a great community to have a business here. Everyone works together.”
His proudest moment was when
the first spirit filled the newly installed copper stills in 2005. Given that Scotch Whisky must mature for a minimum of three years, the first bottle was sold in 2009. Kilchoman Single Malt is now exported to over 30 countries, with the UK its current main market.
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LEGAL – EDINBURGH
Glen Barclay – 33 years in industry Scotch Whisky Association
The integrity and reputation of Scotch Whisky is preserved by five lawyers who work at the Scotch Whisky Association (SWA). The team protects consumers and the industry from fake Scotch Whisky and handles some 70 legal cases around the world at any one time.
Glen Barclay, Director of Legal Affairs at the SWA, has devoted 33 years to tackling products misdescribed as “Scotch Whisky” or which use Scottish sounding names, tartan or other images to trade as Scotch Whisky.
Mr Barclay said: “If someone,
anywhere in the world, puts liquid in a bottle that is not made in Scotland in accordance to the Scotch Whisky Regulations 2009 and calls it Scotch Whisky, or suggests it is Scotch Whisky, we instigate legal proceedings.”
SWA litigation has taken place all over the world ranging from Australia to India to the USA. One particularly memorable case resulted from the discovery that a company in Austria had produced 15 million cans of fake Scotch Whisky made from industrial alcohol and flavourings which were smuggled into countries such as Iraq and Iran, sometimes on mules.
Mr Barclay explained that things were different when he started at the SWA in 1978. He said: “I used to travel to markets and walk the streets purchasing bottles of what appeared to be fakes. Nowadays, although we do still travel, it is more for meetings with lawyers and government officials, and we have
teams of people around the world doing the investigation legwork for us.”
The lawyers monitor trade mark applications to identify and stop potentially misleading marks before they arrive on the market. They also register Scotch Whisky as a Geographical Indication (GI) in overseas countries to gain protection for Scotch Whisky as a product coming only from Scotland. Recent registrations as a GI have been in Malaysia, Vietnam, India, China, Panama and Turkey.
Mr Barclay, who received an award for Outstanding Contribution to Whisky in 20111, said: “The very nature of my job means I deal with the international perspective of the industry. However, what really motivates our whole team is that the Scotch Whisky industry is not just about exports; it’s a traditional industry that sits at the heart of both rural and urban communities all over Scotland.”
1 Glen Barclay received the Outstanding Contribution to Whisky award from the International Wine and Spirit Competition in November 2011.
Over 90% of Scotch Whisky made is exported.
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The Industry’s Commitment to its People
Areas of training provided by the industry include:
The Scotch Whisky industry is proud of the training
it provides its employees. The Association regularly
surveys members on training. In 2011, 100% of
SWA member companies which responded to our
survey offered training to their employees. This
compares to just under two thirds of all Scottish
employers in 2010.1 We are a highly skilled industry
with a strong commitment to training. The industry
has a qualified and experienced workforce and
identifies few future skills shortages.
The variety of jobs within the industry is reflected
by the wide range of training opportunities,
from internal or external courses to the SWA’s
recognised qualifications.
A skilled workforce and the recruitment of new
talent is critical to maintaining the sustainable
growth of the Scotch Whisky industry. The talent
can find rewarding career prospects across the
industry as this report demonstrates.
ApprenticeshipsNearly 60% of SWA member companies
are currently participating in a modern
apprenticeship training scheme including
Coppersmiths, Coopers, Mechanical
Engineering and Electrical Engineering.
Trainee schemesA number of larger companies run graduate
trainee schemes providing the chance for
graduates of many disciplines to try their
hand at different positions before securing
employment within the company where
available.
Spirits Industry Vocational Qualification (SIVQ)Employees have the chance to gain formal
qualifications through the Spirits Industry
Vocational Qualification (SVIQ). This is a
competence-based qualification tailored
to meet the specific needs of the drinks
industry. It is comparable to an SVQ Level 2
and is awarded by the Scottish Qualifications
Authority. The SIVQ covers a number of
activities within the industry including bottling,
distilling, malting, warehousing, effluent
control and health and safety.
Spirits Skills ProgrammeThe SWA uses a training provider (Training
Matters) to run a series of ‘soft skills’ training
courses for industry operators and team
leaders. These courses were developed after
a successful joint project with trade unions in
Scotland and meet the specific needs of the
Scotch Whisky industry. They aim to improve
communication and team-working.
The SWA has an important role in supporting
the industry’s skills and training needs.
Scotch Whisky is made from three critical raw
materials but it is people that make Scotch
and we must continue to ensure our quality
product is underpinned by a quality workforce.
1Skills in Scotland Report 2010, Scottish Government: http://www.scotland.gov.uk/Resource/Doc/344028/0114449.pdf
Customer Services/Sales Distilling Engineering
Environment HM Revenue and Customs Logistics/supplyMalting Packaging Warehouse
2424
Employment Over 10,000 people are directly employed by the Scotch Whisky industry, fields include:
BlendingNosersProduct DevelopmentWhisky Creators
Quality control Spirit qualityFilter checks
Warehouse DispatchForklift Truck DriversExport Clerks
Visitor centres Restaurant and Café workersShop KeepersTour GuidesVisitor Centre Managers
Scotch Whisky Association European and International AffairsFinance and AdministrationLegalOperational and Technical AffairsGovernment and Consumer Affairs.
Bottling Quality ControlGeneral OperatorsHealth and Safety OfficersPackaging
Sales and Marketing AdvertisingBrand ManagersInnovationBrand AmbassadorsRetail Workers
Research ArchivistsLaboratory Workers
EngineeringElectrical Technical
DistilleriesCereal BuyersCoopersCompliance and regulatory teamsMaltstersManagersMashmenMaturation WarehousingQuality ControlStillmen
By-product workers Animal FeedBiomass Power
OtherCleanersSecurity
Office staff AccountantsCommunicationsCustomer services Human ResourcesLegalITPurchasing Wages
Exports for 1st 9 months of 2011 increased by 23%
Indirect JobsAlthough thousands of people in Scotland are directly employed in the Scotch Whisky industry, over 35,000 jobs are supported by the industry.
These thousands of people rely on the success of the Scotch Whisky industry. Some of these indirectly supported jobs include:
Raw materialsMaltsters Farmers Seed and cereal suppliers Yeast Manufacturers
Tourism Hospitality
Plant and Machinery Providers Coppersmiths Technology suppliers Software Engineers
Packaging ManufacturersBottles Labels BoxesCartonsClosuresPalletsPrinters
OtherAcademics and ResearchersAnimal Feed Makers and Compounders Waste Re-Processors and Recyclers
DistributionHaulage drivers Outbound Logistics Wholesalers
For more information please contact:
Scotch Whisky – matured to be enjoyed responsibly.
Scotch Whisky AssociationBeatrice [email protected] 0131 222 9247
Siobhan [email protected] 0131 222 9233
Scotch Whisky AssociationThe Scotch Whisky Association (SWA) protects and promotes the Scotch Whisky industry by representing Scotch Whisky distillers, blenders, brand owners and bottlers both nationally and globally. Over 90% of the industry are members of the association.
This report has been published by the Scotch Whisky Association. February 2012
