Not Another Whisky Podcast · A Mitch & Daz Production

THE FUTURE OF WHISKY PART 2 - BRENDAN MCCARRON TALKING DISTILLERY GROWTH AND FUTURE IMPACT

·41 min·4 clips

Hosts Mitch and Daryl joke about bringing back Daryl's long hair before diving into the future of whisky.

This episode continues a three-part series on the future of whisky, featuring host Daz and guest Brendan McCarron, the Master Distiller for Glenmorangie and Ardbeg. The conversation explores how production decisions today shape the spirits consumers will enjoy decades from now. McCarron's role at two iconic Scotch whisky houses gives him a direct influence on that future. The discussion covers the specific challenges of planning production for Glenmorangie's delicate, fruity spirit versus the robust, peaty spirit of Ardbeg. McCarron explains the concept of "filling for the future," where distillers must anticipate consumer tastes 10, 15, or 20 years ahead. He details the meticulous wood management strategy employed by Glenmorangie, involving different forests and cooperages. The episode references the historical shift in American whiskey, where a focus on single barrels emerged after an era of heavy blending. A key insight is that a distiller's primary customer is not the current consumer but the future blender who will use the spirit years later. McCarron argues that the industry's greatest risk is a shortage of skilled blenders, not a shortage of whisky itself. He shares that Glenmorangie uses a high percentage of first-fill casks, believing re-charring and re-toasting can revitalize a barrel multiple times. The conversation notes that many current popular releases were distilled during a period of industry downturn in the 1990s. One surprising claim is that the industry could theoretically produce a 50-year-old whisky today by utilizing existing stocks from that era. McCarron emphasizes that consistency in new make spirit is more critical for blending than for single malt expression. He observes that consumer education has led to a growing appreciation for whisky's texture and mouthfeel, not just its aroma and flavor. The hosts find it notable that a distiller's work is an act of faith, with no guarantee the market will want the resulting product. The tone is casual and conversational, beginning with lighthearted banter about the host's hair before delving into technical details. The style is educational, with McCarron explaining complex production and business concepts in accessible terms. Whisky enthusiasts interested in the behind-the-scenes decisions of major distilleries would love this episode. Listeners seeking entertainment-focused stories or reviews of specific bottles might find it too industry-focused.

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