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Issue 75 - “It's one of the best jobs in the world, so I count myself as being very fortunate”

Whisky Magazine Issue 75
October 2008


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“It's one of the best jobs in the world, so I count myself as being very fortunate”

Ian Wisniewski talks with Doug McIvor,spirits manager of Berry Bros & Rudd,in London

IANWhat was your route into Berry Bros & Rudd?

DOUG I started in the wine trade when I was about 22. In 1990 I joined Milroy's of Soho and had a good 10 years specifically in spirits, and even more specifically whisky, so that became my passion.

I joined Berry Bros & Rudd in 2001, and when I took over the spirits buying role I started to concentrate more on Berrys' Own Selection whiskies.

IAN Do you have a favourite part of your job?

DOUG The favourite part is really the job as a whole. Obviously it's exciting when you go through the samples and find some absolute stunners there, that's very rewarding.

IANWhat do you look for in a whisky?

DOUG I look for an interesting, fresh, vibrant nose, good flavour profile, and a nice finish.

The thing I'm always looking for, and the whisky that gives something extra, is a really chewy mouthfeel, if you get these creamier whiskies that you can walk around the block chewing them, to me that's the sign of a good whisky.

IAN How would you describe the Berry Bros & Rudd range of malts?

DOUG It's a broad spectrum. In the Berrys' Own Selection range we try to keep something from every part of Scotland, so we have this regionality, with about 40 different lines at any given time. Berrys' Best is designed to be more approachable, and speak more about the region the whisky came from.

Blue Hanger is our blended malt, bottled in small batches, the thinking behind that is to find the best casks we have in our inventory.

We've just bottled...

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