Today, I am working in our whisky sample room on site, analysing samples of our new make spirit to see if there is a discernible difference in the aroma and flavour depending on what variety of barley was used in the distillation. I find this kind of data collection fascinating, the nuance between the aromas, the fact that a variable I used to think of as so simple (the barley) can change the flavour of our spirit. I’m really enjoying getting to this level of detail in my understanding of how our distillery process works. It allows me as brand ambassador to go out into market and have, in my opinion, much more meaningful conversations. The more I learn and understand, the more I can talk to our consumers about!.