Bacardi Malts international ambassador Georgie Bell has trekked far from her original geography studies in Scotland. A fan of culture, travel, and flavor, Georgie traverses the world sharing drams of the finest Scotches: Aberfeldy, Craigellachie, Deveron, Aultmore, and others. Her keen interest in making Scotch accessible in terms of discussion and flavor keep elevating the narrative of whisky. We chat females in whisky, Marsala, Austin, and more….
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Ep 258 – Allan Logan: A Big Man on a Small Island
Allan Logan is the distillery manager of Bruichladdich distillery on the wee island of Islay. A small community of around 3000 people enriched by whiskey culture and camaraderie due to the limited number of resources. This small community often leads to intimate understandings of whiskey culture and surfaces some, but yet rare, career opportunities. Allan had such an opportunity at the early age of 28. Years later, his team is composed of creative, driven, and Black Arts vibed individuals. We chat sherry, yellow submarine, Bere barley, and more.
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Ep 244 – Johnnie Mundell: A Scotsman in Japan
The road to Scotch was a much larger one than you might think for Beam-Suntory’s Johnnie Mundell. As a traveler, and semi-aspiring film maker, his creative roots were moving in many directions. But as life and love ultimately shaped the journey, Johnnie connected with his homeland and perspective on teaching as he became a whisky brand ambassador. Through a few other brands, Johnnie ultimately found one of the largest challenges yet, representing Japanese culture and history through the lens of Whisky with Beam-Suntory. We chat Ken Loach, school days, Cognac, Jordan Felix and more.
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EP 230 – Mitch Bechard: Ready, Set, Scotch
DownloadMusicians make the best ambassadors and for Glenfiddich’s Mitch Bechard, touring around the world sharing art was second nature. Born in Scotland to Mauritian parents, Mitch was fortunate enough to spend his youth traveling the globe with his family, during which time he developed the kind of wanderlust that would become a central part of his career. Beginning in 1990, he started to take his first steps into the world of food and drink, cutting his teeth in hotel management, as well as running restaurants and cocktail bars in places as far-flung as Portugal, England, Scotland and Australia, as he traveled the globe chasing his passion for the spirits industry. We…