Whisky Magazine Issue 43
This article is 9 years 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 © 1999-2014. 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.
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 I'll usually start my day at around 7.30am,” begins Colin Dunn of Morrison Bowmore distillers.
“I'll switch on the computer, try to clear my senses, and remember first, who I was talking to last night; and second, what I said I'd take care of for them.
“I have the rather grand title of ‘business development executive', which means it's my job to promote Morrison Bowmore whiskies to restaurants, clubs and bars in the London area.
”I typically spend three or four nights a week in central London, and on any given night I'll 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 James' Street, making an old fashioned ‘cold' call.
“I introduced myself to the bar manager and, during the course of the conversation, discovered they were doing a Japanese season in the restaurant.
“Morrison Bowmore has a really good selection of cult Japanese whiskies such as Hibiki, Yamazaki, and Hakushu; so I've arranged a one-to-one whisky tasting with the manager, which will take about an hour, to go through the range in detail.”
Colin joined Morrison Bowmore about three years ago.
“For 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.
“The distillery, with its heritage, history and setting, simply bl...