Good taste

Global whisky ambassador Ewan Gunn has to have one of the most enviable jobs in the world

Man has been making whisky for centuries, yet the industry is ever innovating

and evolving. That includes the prestigious Johnnie Walker stable of whiskies, what with the re-launch and re-packaging of Johnnie Walker Blue Label late

last year and the make-over that Johnnie Walker Gold Label (soon to be Johnnie Walker Gold Label Reserve) will be undergoing.

Taking full advantage of the ride is Diageo’s global whisky ambassador and category training manager Ewan Gunn. He’s certainly come a long way from

his blissfully sleepy childhood in Bower (a tiny hamlet near the Scottish town of Wick), and as he sips a cappuccino in Nelson Mandela Square, just hours before

the opening of the FNB Whisky Live Festival, he talks me through the beautiful marriage of travel and tasting that makes up his job.

“The main focus is always on the whisky, but it’s a great benefit that whisky allows me to travel as much as I do,” he says, shortly after confiding that he has already clocked up over three million air miles (visiting 45 countries across

six continents) in his career. “I developed a thirst for seeing new places from a fairly young age. My parents would also take us on these very untraditional holidays when we were kids. I went to Iceland, Norway and the Faroe Islands, which is a bit different to Euro Disney and all those places my friends were

going,” he laughs. “At the time I was quite jealous of my friends, but looking back, it opened my eyes to the bigger world out there.”

The more Gunn has travelled, the more he has seen just how global a love and appreciation for the liquid gold has become. He has enjoyed whisky mixed with

green iced tea in China, whisky and Coca-Cola in Spain and most recently, a whisky with a dash of water while enjoying the sunshine and purple jacarandas colouring Johannesburg’s streets.

For Gunn, it doesn’t matter how you drink your whisky, as long as you appreciate the time and skill that has gone into defining its flavours.

“Whisky is an aspirational product, so initially there may be that aspect behind its consumption, but once people develop a taste for the flavour, they fall in love with it. I remember drinking my first whisky and being surprised at the intensity and complexity of it. There’s so much depth and so many layers to a good whisky; that continues to surprise me and that’s what keeps me so interested in the industry.”

Countries such as South Africa (which boasts one of the fastest rates of growth when it comes to whisky drinking nations) also keep Gunn inspired and  enthusiastic, and he derives great joy in sharing his knowledge and expertise with anyone thirsty enough to ask questions. One of the most common misconceptions that he finds himself addressing all over the world is the myth that an old whisky equals a good whisky.

“Age isn’t the most important factor. How a whisky has been made, how it’s been matured and how it’s brought together with other whiskies are all much more important factors regarding a whisky’s quality, as is how long it has matured in the cask.”

A case in point is the soon to be released Johnnie Walker Gold Label Reserve. Previously, with Johnnie Walker Gold Label, the distillers were restricted because the label only allows whiskies that are 18 years and older to be used in the blend.

“With Johnnie Walker Gold Label Reserve, we are actually opening that up a bit, giving ourselves a larger field of whiskies to play with in the blend. This widens the palette of choice, making it more interesting to our consumers. You see, as an industry we’re actually getting better at what we do all the time, and we’re discovering that mixing whiskies of all ages can give you a bit more

depth and balance.”

As it stands now, Gunn says that the most memorable place he’s ever drunk a whisky is outside the highest restaurant in the UK (the Ptarmigan Restaurant on CairnGorm Mountain in Scotland) watching the sun go down. The day is young, however, and three days of quality whisky tasting in Joburg lie ahead of him. If any place can melt his resistance and crumble his patriotism, it’s the City of Gold.

Slainte!

Think you have what it takes to become a global whisky ambassador? The following knowledge and experience criteria have to be strictly met before anyone is considered:

● 5 to 10 years of drinks industry background, on-trade or off-trade

● Degree or equivalent

● In-depth knowledge and understanding of the Scotch Whisky production process

● Extensive and up to date understanding of the Scotch industry and current industry issues

● Experience in presenting to audiences, and media handling

● Clear understanding of Scotland, its culture, history and geography

● Hands on Scotch Whisky industry experience in operations or sales

and marketing

*Article first appeared in Sandton magazine's January issue. Photo supplied.