Taking care of business (Colin Dunn - Morrison Bowmore)
Colin Dunn is business develoment executive at Morrison Bowmore. So what does he do? Richard Jones reports
It depends on what time I got in from the night before, but Iâll usually start my day at around 7.30am,â begins Colin Dunn of Morrison Bowmore distillers.
âIâll switch on the computer, try to clear my senses, and remember first, who I was talking to last night; and second, what I said Iâd take care of for them.
âI have the rather grand title of âbusiness development executiveâ, which means itâs my job to promote Morrison Bowmore whiskies to restaurants, clubs and bars in the London area.
âI typically spend three or four nights a week in central London, and on any given night Iâll cover at least half a dozen bars. For part of last night, I was at Just St James, an upmarket restaurant in, surprise, surprise, St Jamesâ Street, making an old fashioned âcoldâ call.
âI introduced myself to the bar manager and, during the course of the conversation, discovered they were doing a Japanese season in the restaurant.
âMorrison Bowmore has a really good selection of cult Japanese whiskies such as Hibiki, Yamazaki, and Hakushu; so Iâvearranged a one-to-one whisky tasting with the manager, which will take about an hour, to go through the range in detail.â
Colin joined Morrison Bowmore about three years ago.
âFor many years before that I worked in wine retail, managing a wine shop in Richmond. It was there that I won a prize to visit Bowmore distillery on Islay, a trip that would change my life.
âThe distillery, with its heritage, history and s.....
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By Richard Jones
Section : A day in the life
Page number : 52
