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Sensory Skills are at The Heart of Everything I do, says Brian Kinsman.

Photo for: Sensory Skills are at The Heart of Everything I do, says Brian Kinsman.

10/09/2022 Brian Kinsman, Master Blender at William Grant & Sons, shares his experience working as a Master blender and his insights on the art of blending and creating a great spirit.

Since Glenfiddich initially poured from the distillery stills, Mr. Brian Kinsman has served as the sixth Malt Master. Brian Kinsman, a chemist by training, was named Glenfiddich's Malt Master in December 2009 and is in charge of achieving William Grant's audacious goal of creating "the best dram in the valley." The name Glenfiddich, the "Valley of the Deer" in Gaelic, was given to the distillery by its creator. The Glenfiddich Distillery, which opened in 1886 and produced its first whisky on Christmas Day 1887, is known for its award-winning single malt Scotch whiskies, and Malt Master Brian Kinsman is a master of his trade.

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Can you tell me a little about your background and how you started the industry?

I started in the industry as a Chemist when I joined William Grant & Sons in 1997.  I worked in the laboratory analyzing new distillate and maturing whisky samples for several years before I moved into the position as assistant to David Stewart, the previous Master Blender, in 2001.  I then became the Master Blender for the company in 2009.

What were some of the obstacles and challenges you faced when you first started?

The biggest challenge was gaining as much knowledge as I could as quickly as possible. I had previously worked in the dental industry, so I had no experience in whisky or spirits production. However, I was fortunate to have a few outstanding mentors who passed on their knowledge and helped me on my career path.

Brian Kinsman

How do you approach blending? Is there any variation in the sourcing of the core blends from year to year?

There is always some variation in the maturing inventory. My number one priority is to manage the stocks in a way that does not change the sensory profile of the final product we are bottling.  The target is to maintain a consistent nose and taste, and each year I will tweak the blending recipe to take into account any changes in the base whiskies.  For example, if a batch of sherry casks is more intense than usual, I will reduce the content in the blend and compensate by adding another type of cask.  

What aspect of your process do you believe is critical yet that others may overlook?

The most crucial thing is to get as much correct at the start of the process as possible.  Attention to detail on making sure every drop of new distillate has the exact flavor profile I am looking for and that it gets filled into the best quality casks will make managing the blends much easier in the future. We are very fortunate at WG&S to have our on-site cooperages at the distilleries, which allows us to control the quality of the casks we are filling every year.  

What primary stylistic and flavor aspects do you keep in mind when making a fresh batch of Whiskey?

We have unambiguous specifications for every type of spirit we distill across all of our distilleries. The sensory character always leads the specifications. But also focus on the chemistry of the liquid and any regulatory requirements for alcoholic beverages.

Glenfiddich

What’s unique about your distillery that you like? 

At Glenfiddich, we use a single water source for each step of making our single malt, including the water we use at the final bottling step to get down to 40%.  I love the fact that you can stand beside the Robbie Dhu Spring and know that every bottle of Glenfiddich we have ever produced only used water from that Spring.

How do you think a master blender can help drive marketing and sales? 

Education!  There is an ever-increasing demand from consumers to know more about what they are buying.  Getting access to Master Blenders, Distillers, and the technical teams at the distillery is a compelling way to educate consumers and drive more demand for our products.

How do you explore new markets for your spirits and do business development?

I rely on my colleagues across our Global business for that!

What role do you think Distributors and retailers play in developing a new spirit?

I keep up to date with what is trending, and we have a fantastic team of Brand Ambassadors across all of our brands which are constantly feeding in the latest serves and flavors from each market. My main focus is on experimenting with what we have at our distilleries and looking to push flavors through distillation, maturation, blending, and marrying. Most of our experiments never make it to a final product, but we always learn something each time. So when specific opportunities come along, we have a good bank of knowledge and experiments on hand to pull from.

What are some of the recent upgrades and innovations in technology in the distillery?

We are very focused on Energy and how to reduce our carbon footprint.  For example, we recently moved to use trucks powered by Biogas made from distillery waste.

Glenfiddich

What are your upcoming releases at the William Grant & Sons?

I expect 2022 to be another busy year for new releases. At Glenfiddich, we hope to have another expression in The Experimental Series and some exciting limited-edition offerings. Watch this space!

What is the most crucial skill a Master Blender should have?

Sensory (nosing) skills are at the heart of everything I do.  It is essential to tune in to the most subtle notes in a spirit to keep everything on track and consistent.  Clearly, you then need to know what to do with that knowledge, and that is all about the experience of blending spirits and how flavors react when combined.

When you're not drinking whisky, what do you like to drink?

I like tea and wine (not together).  I enjoy exploring the wide variety of aromas and flavors wine offers, and it is fascinating to see how such a simple process can be so diverse.  Tea is my drink of choice when I am working. 

What is your idea of a good life?

To enjoy time with family and friends.  I value my time with my children and always urge my team and colleagues to create a good work/life balance.

Interviewed By Aakriti Rawat, Beverage Trade Network

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