Master blender

Master Distiller, the one and only Sergio Cruz.

And working alongside is Master Blender, Oscar Vazquez.

And I've had the opportunity to learn quite a bit about Ensueno recently.

I did get to sit down with Matt and have a great interview.

And a 25ml measure of Scotch whisky carefully crafted right here in Scotland is one unit of alcohol.

savour your scotch whisky it's made to be measured in this episode i talked to the former international lacrosse player now master blender at Highland Park from Orkney Marc Watson he talks me through some of the whiskies helping carve a new legacy Mark, thank you very much for talking to me.

Good evening, John.

I'm so happy to be here.

uh this is like a hundred percent rye and i'm a sucker for a savory whiskey and it is amazing it's bready but it's also spicy you've got incredible casks out there um uh there's another rye that's in australia called the gospel uh that billy abbott uh the writer billy abbott i was like talking about rye whiskey and he was like you're gonna love this and sent me a bottle of that and i i've gone through a couple of bottles of that and then there's other ones that just weird niche ones that i think like in the states which they used to do uh it's called brimstone and they used to smoke the whiskey instead of smoking the raw materials they smoked the whiskey itself and it created this really interesting whiskey and i think that that's you know that's the stuff that keeps me up at night writing stuff on my notepad about how to drive that kind of things you know that's the kind of stuff i love

you've mentioned gordon a few times i'll be gordon motion and um what did you learn how did you learn from somebody who's handing over the reins how'd you learn

yeah i mean what's interesting is that we're both from the same tiny town outside of edinburgh and curry and like when i turned up at edrington because i just got the the famous grouse master blender job and i sat down and i was like is your dad mr motion and he was like uh yeah did my dad teach you and i was like no no your dad lived two doors up from my gran.

And he was like, wait, are you Billy's boy? And I'm like, yeah, that's like, and yeah, there's there.

My name is Jesse Jones, and on the show today we have the return of Joseph A. Magnus.

That's right, we are diving into some damn good rye whiskey today as I sit down with Will Fabry, head blender, soon to be master blender of Joseph A. Magnus.

And him and I sit down and we crack a pour of one of their newest releases, the Joseph Magnus 10 Year Cask Strength Rye Whiskey.

Oh, if I sound excited, it's because I am.

We're talking about a 10 year, said it a minute ago, saying it again right now, cask strength rye whiskey.

We crack into it, and he walks me through everything that went in to crafting this new delicious offering, and then we dive into the rest of it.

We go back in time to what brought Will to the whiskey dance in the first place, what it was like sitting under the Nancy Fraley learning tree, and his journey to the master blender's chair.

We talk about the art of blending, the challenges of working with mature rye whiskey.

Welcome to Eat Drink Singapore with me, Hui Wong.

Now, what exactly gives an American bourbon its character? And once you have it in the glass, what should you actually be looking for? Now, back in Singapore for a short visit is Drew Mayville, Master Blender and Director of Quality at Buffalo Trace Distillery.

And he spent more than four decades in the spirits industry, working with everything from individual barrels to finished blends.

Drew, welcome back to Singapore.

And that's what I did is I went over and I learned how to taste over there.

And then gradually over time, you have skills, natural ability, plus the skills you learn and you actually start tasting.

And I moved my way up to become a master blender for that company.

And that company was called Seagram's.