Whisky Magazine Issue 110
This article is 25 months old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2015. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Joel Harrison explores the creation of a new blend.
We all know that the key ingredient in the making of good whisky is time. Be it three years and a day, to 50 years old, Old Father Time is the watchman over the whisky world making sure that new make spirit safely slumbers in oak casks, the contact with wood slowly turning the clear liquor in to whisky; developing character, personality and flavour over time.
In the same way, time and contact is as important in our own lives as it is in the whisky cask.
As we move on in our own personal journey in life, we meet people at different stages, interacting with them on different levels, as we mature, develop character, personality and experience.
One such encounter in my life was towards the end of the last century when, as a teenage music manager, I was looking for bands to work with. Travelling down from Oxford to London on a weekly basis, I would pick up demo tapes and CDs from the offices of various record labels, taking them home to review.
One summer's afternoon, I returned back to the ‘shire with a bundle containing a CD from Deptford-based band Cub. Excited by the excellent song writing and vocal delivery, I immediately called the number on the attached letter and spoke to two young men, Joel Pott and Carey Willetts.
After a few minutes on the phone, it seemed obvious that the band were already catching the attention of various major labels and that this was a job which required more from a manager than youthful exuberance. I politely ended the call and carried on ma...