Rachel Barrie - Master Blender
Rachel Barrie is one of only a handful of female master blenders in the world. She creates some of the world's most sought-after Scotch Single Malts and has more than 26 years of experience in the whisky industry. She heads up Brown-Forman's Scottish distilleries
BenRiach,
GlenDronach and
GlenGlassaugh.
She previously worked as a researcher at the Scotch Whisky Research Institute, where she worked on optimizing flavour and character in the distillation and maturation process. In 2003, while working for Glenmorangie Company, with the distilleries
Glenmorangie,
Ardbeg and
Glen Moray she was appointed Master Blender. During this period, she was also responsible for the stocks at The Scotch Malt Whisky Society, which has given her a unique insight into the whisky from many different distilleries.
In 2011, she moved to Morrison Bowmore Distillers, where she worked on developing the whisky at
Bowmore,
Auchentoshan and
Glen Garioch and later also
Laphroaig and
Ardmore, when these two distilleries became part of the company.
Rachel has tasted whisky from more than 150,000 casks and can intuitively put a flavor expression together. In July 2018, Rachel was awarded an honorary doctorate by the University of Edinburgh for her contribution to the whisky industry and for her understanding of whisky alchemy.
What do you do?My days are extremely varied. I plan the stocks and recipes for the coming year, select new whiskies for new products and for our limited editions, write tasting notes, create product descriptions, plan our re-rack programs for the year, and select individual casks for the batch bottlings.
I always have a vision of the style of whisky that I want to create when composing new blends. This vision stems from a conglomeration of many different stimuli. It's never just one thing and in the beginning there are always more questions than answers. Stock availability is at the top of the checklist - what stock do we currently have that can contribute to the new whisky? How much of it do we have across cask types and ages? What is the inventory? If we create a new whisky, what impact will this have on the remaining stock profile? To create the new whisky, do we need to experiment, seek new ingredients or try things out on a small scale before making significant investments? What is the potential of the new whisky? How sustainable will it be in the range? Or should it be a single limited edition?
The development of a brand new whisky or a new bottling always creates more questions than answers during the creative process until everything starts to come together. It's an iterative process, almost a complex puzzle.
What led you on the path to becoming a Master Blender?As soon as I entered the whisky industry and started working with flavors and aromas at the Scotch Whisky Research Institute, I knew that becoming a Master Blender would be a goal for me. I was in my early twenties and knew it would take time. In your first job at your first distillery, you learn as you go. It's almost like having your first child. You have no idea what you're going to do. Everything you learn in the process you apply when you have your second child, and you have even more knowledge and routine when you have your third child.
Slowly I climbed the ladder and gained more and more experience and knowledge, and in 2003 I managed to become a Master Blender. I had a passion for whisky because it was also my hobby. The job of Master Blender is ideal for me as I can combine the analysis with the enjoyment of Scotch whisky.
How many whiskies do you taste daily?I do a lot of nosing but also tasting, though I make sure to spit along the way. At the moment I go through about 100 casks on a daily basis. Over the past 26 years, I've probably tasted and assessed around 150,000 whisky casks.
What do you enjoy most about your job?I enjoy that every day is a "school day". There is so much you can still learn in this job. There are surprises every day and a lot of variety in the tasks. As soon as I walked in the door at Brown-Forman, I knew it was a great place to work. Our distilleries are different and special. Plus, GlenDronach is my dad's favorite malt, so it's an ideal opportunity to share the depth of this truly amazing single malt with my dad.
What's it like being one of the first female Master Blenders?It's great to be a woman in the whisky industry. More women are involved in the industry today than ever before. Having never been a man in the industry, I can't really judge whether the barriers are greater or lesser for a woman than a man. I think there are the same barriers and challenges as there are for any person in any industry.
Everyone faces problems from time to time. I believe in positivity and navigating with a natural feeling. Sometimes you have to jump over the barriers and sometimes you have to make yourself invisible and walk through them. The key is to be yourself first and foremost, love what you do, think positively and do your best. The only barriers I've run into are the ones I've built myself. Over time, I've learned to overcome them.
What has been your greatest moment since joining Brown-Forman?I think it was probably when we launched "The Kingsman" and signed the first bottle with the film's producer Matthew Vaughn. I bought three bottles myself for my three sons. It will be a gift for them. When they turn 25, they will each get a bottle. I hope they will be proud of it.
What is your biggest challenge in your work?My biggest challenge is that I can't taste and evaluate enough whisky. The flavors change every single day. It's a continuous journey trying to keep up with the changes. As soon as you try one cask, you have to try another and the list just keeps growing! The challenge is to strategically manage the decisions that form the basis of what the portfolio should be in the long term. I have to assess how the whisky will mature over the next 25-30 years. I have to make predictions for the future where there are so many unknowns.
What are your future plans for Glenglassaugh and GlenDronach?
Now that I've had more than a year of experience with the stocks at the distilleries and have evaluated hundreds of casks, I've developed a really good feel for what is best for each distillery.
Working with my team, we focus on our wood policy and aging times to ensure we steer the distilleries towards the pinnacle of quality, balance and complexity, while maintaining their individual character and style. In doing so, we will shape each distillery's new portfolio for years to come.
Brown-Forman has its own cooperage in Kentucky, so we have a fantastic source for the best quality inVirgin Oakand we are also guaranteed supply of Jack Daniel's and Woodford Reserve ex bourbon barrels. We are very fortunate to have a highly sustainable source of good quality American oak. We have also been able to increase the supply of the highest quality sherry casks (this has been a major investment for the company), which continue to contribute hugely to the most flavorful and intense single malts from GlenDronach.
Having worked with several different distilleries over the past 26 years, I have noticed that many things can influence the flavor profile of whisky. At each of our distilleries we use local barley from maltings in the North East of Scotland, so with barley, peat (when we use it) and water, we are true to the local 'terroir' of the region in which the distilleries are located. What has amazed me greatly is how much the place of production seems to contribute to the individuality and character of the whisky.
What can whisky lovers expect in the coming years?In terms of projects in our pipeline, there are so many specialties in our warehouses that are slowly but surely reaching their prime. In the next couple of years you will see releases from the distilleries that really showcase some of our most exquisite whiskies from the last few decades.
In particular, look out for powerful Sherry Cask bottlings from GlenDronach
Glenglassaugh will reach new heights as much of the whisky we have in stock has really come of age. There's lots of exciting work ahead.
What whisky do you appreciate yourself?It depends a lot on what I eat and the weather. When the weather is cold I really prefer an
18 year old GlenDronach. Or on Christmas Day when we have Christmas pudding. It goes really well together.
Do you live by a special saying or rule of life?Yes - love what you do and do what you love.
