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Issue 137 - Cut to the Point

Whisky Magazine Issue 137
July 2016


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Cut to the Point

Kirsteen Campbell from The Famous Grouse

As part of a regular interview feature, Joel Harrision speaks to some of whisky's leading lights and others working in the industry. He asks a number of set questions each issue, as well as drilling down to find the true spirit of the person, and their passion for the product.

Kirsteen, tell us, what does your job entail and where are you based?
I'm the Master Blender for Cutty Sark and The Famous Grouse at The Edrington Group.

How long have you been doing that particular job?
The official release for the Famous Grouse position was on 15 March 2016, which was very exciting. I have been Master Blender for Cutty Sark for the last five years and I've worked with Edrington for the last eight years and in the industry for fifteen years in total.

Where were you before working for Edrington?
I worked for the Scotch Whisky Research Institute in Edinburgh, and after that I was with Diageo at Cameronbridge Distillery.

How does it feel to not have to wear a white coat all the time?
I actually don't miss the white coat, I have to say. It's great to have that link with the science and the art of whisky blending. We work very closely as a team on the quality of liquid and the blending.

What does that job entail on a daily basis?
There are no two days the same, and that is what I love about the job. The variety is great. Obviously, there is the day-to-day blending for quality and consistency but added to that there is the new product development. This is where we are asked to provi...

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