‘WHISKY IS SHAPED BY WEATHER, FARMLAND, FUEL AND DEMAND'

Diageo’s Ewan Gunn deconstructs the differences between Scotland’s famed whisky-producing regions

- JASODHARA BANERJEE

British alcohol company Diageo’s iconic whisky brand Johnnie Walker is preparing to launch its Black Label origin series in India. The series includes four blended whiskies, each honouring the four different whisky regions of Scotland, and includes 12-year-old blended scotch whiskies and single malts from some of the world’s most famous distilleries. Ewan Gunn, Diageo Global Whisky Master, talks to Forbes India about Scotland’s famed whisky-producing regions, their natural differences, and how these differences reflect in the nuances of its blends.

Q What are the natural elements of scotland that add to the flavour of whisky?

Scotland is naturally suited to making the world’s favourite whisky. Our temperate climate and considerable annual rainfall ensure perfect conditions for distilling, and sufficient quantities of pure water with which to make whisky. The climate and landscape also allow us to grow barley, which is one of the raw materials used in Scotch whisky-making. Finally, the peat (which we dig from the ground in Scotland and burn under the barley to impart the smokiness to some of our whiskies) is a key flavour-creating element. We should never forget the people of Scotland either: Generations of skilled craftsmen and women have helped grow Scotch whisky into the most admired and loved whisky in the world.

Q Which are the whisky-producing regions in scotland, and what are the differences in the natural elements of these regions?