#176 | A mutual appreciation

In the brewing and distilling industries there is a mutual appreciation of the craftsmanship, skill and process involved in creating these fantastic liquids. And today’s guest, having worked and studied in both fields, is well placed to do just that. Earlier this month Glen Scotia, part of Loch Lomond Distillery, unveiled Glen Scotia 50 Year Old. Glen Scotia Elements of Campbeltown Release Number One: Air is described as an exceptional 50-year-old single malt which marks a pivotal moment in the distillery’s history, as its oldest ever release. And this prestigious release follows on from the launch of Loch Lomond Whiskies 50-year-old single malt. These esteemed liquids have seen the light of day thanks to the stewardship of Michael Henry, a reputed distiller who has a background in both brewing and distilling. A whisky five decades in the making, Loch Lomond 50 Year Old is drawn from Loch Lomond Distillery’s oldest reserves and is exclusively limited to 100 individually-numbered bottles worldwide.  Distilled in 1973 in the distillery’s unique straight neck pot stills, it uses 100% unpeated malted barley. It was then aged in a combination of refilled American oak casks, first fill bourbon casks and Oloroso sherry hogsheads. The maturation process was carefully managed by Loch Lomond Whiskies’ master blender, Michael Henry, who joined Loch Lomond Distillery in 2007. And the distillery’s oldest and rarest whisky casks remain exclusively under his personal care. In this episode, Michael talks us through in his involvement in this special project, he takes us through his career to-date and also shares what keeps him driven and inspired.