Whisky Magazine Hall of Fame welcomes new inductees

Whisky Magazine Hall of Fame welcomes new inductees

Meet the newest inductees from Scotland

News | 06 Dec 2019

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THE MASTER BLENDER
Maureen Robinson
Diageo

In 2017, master blender for whisky at Diageo celebrated a brilliant 40 years’ service milestone.

Maureen is involved in both blended Scotch and single malts as well as the exclusive range of Special Releases that Diageo release each year.

She is often seen on the judging panels of whisky competitions and was made Keeper of the Quaich in 2012.

Having studied Pharmacy at Strathclyde University she began her career in the Glenochil Research Station as a young scientist in 1977.

This is where she discovered her excellent sense of smell and spent nine years developing her nosing and tasting ability, she even created her own language around it.

Maureen then moved onto a quality assurance role which eventually lead to her becoming master blender, where she works on products through from concept, liquid selection to development and launch.

Maureen said when marking her impressive tenure, “I can’t quite believe I’ve worked here for 40 years, it’s been such a journey and lots has changed over the past four decades.

“I love my job and I am privileged to work on fascinating projects, with brilliant people all around the world.

“I’m very proud to work with Scotch, the world’s favourite whisky to be enjoyed whenever, wherever – I love travelling widely to find new flavours and smells, it all influences my work.”

THE MASTER DISTILLER
Dr. Bill Lumsden
The Glenmorangie Company

Dr. Bill Lumsden achieved a BSc in Biochemistry and Cell Biology from Glasgow University before, in 1982, beginning a PhD in Fermentation Science at Heriot-Watt University’s Department of Brewing and Biological Sciences, now the International Centre for Brewing and Distilling.

After completing his studies, Dr. Bill joined the Distillers Company Limited, the forerunner of Diageo, as a research scientist at their location in Menstrie, before moving into whisky production as a trainee malt distillery manager.

After rising to the level of distillery manager he moved into quality assurance, then spent time working in malting, before leaving the company to take up the role of distillery manager at The Glenmorangie Distillery in 1995.

Bill didn’t spend as long as he’d originally intended based at the famous distillery in Tain. After three and a half years there, the company’s previous master distiller stepped down and Bill moved to his current position as director of distilling, whisky creation and whisky stocks at The Glenmorangie Company, which includes the
development of whiskies from both the Glenmorangie and Ardbeg distilleries.

During his more than 21 years in the role, Dr. Bill has become well known for his innovative use of wine casks and, most recently, his development of whisky created using wild yeast collected around the Tain site’s barley fields.

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