This 19-year-old distiller was celebrating recently after Stirling Distillery won best Scottish new make spirit at the World Whiskies Awards 2025.
You can still get tickets to their Stirling Whisky Festival which takes place on 10 May here.
What made you want to work in whisky?
It kind of happened naturally, to be honest. I grew up around the distillery, and once we decided to start making whisky, I couldn’t imagine doing anything else. I love the history behind it and the fact that every bottle tells a story. Plus, bringing whisky back to Stirling after more than 160 years? That’s not something you turn down.
How did you get into the distiller role you’re in now?
I actually gave up going to uni to help out with the family business. My parents, Cameron and June, founded Stirling Distillery, and when the idea of whisky production came up, I just thought—this is it. I learned on the job, spent hours studying, watching, asking questions, and just getting stuck in. Now I’m the guy firing up the still every day, and I’m really enjoying seeing my work translate into award-winning liquid.
What is something surprising that people might not know about your role?
I think people imagine it’s all sipping whisky in a cosy office, but there’s a lot of graft involved. Cleaning, monitoring temperatures, checking cuts, tweaking every tiny part of the process. It’s pretty full-on, but weirdly satisfying.
What characteristics are you looking for in the whiskies you make and how do they represent the region/distillery?
I want our whisky to feel like Stirling—strong roots, a bit bold, and with layers of character. Our new-make is already showing off loads of flavour—apple strudel, grappa, caramel—and I think that richness will come through beautifully with time in the cask. It’s a young spirit with an old soul, kind of like the city itself.
What was the first whisky you ever tried?
Right, so technically my first whisky was Jack Daniel’s Honey. My dad was not impressed! He sat me down and poured me a Glenfarclas 10, which he called “a wee light breakfast whisky.” Definitely an upgrade.
Tell us about your new make, and what makes it so special?
It’s the first new-make spirit distilled in Stirling since 1852, which is mad to think about. We’ve gone super traditional—tiny stills, loads of care—and it’s paid off. The response has been incredible, and we even won Best Scottish New Make at the World Whiskies Awards 2025. It’s smooth, sweet, full of character—and it’s just the beginning.
Are you working on any exciting new releases this year?
We’re still a few years away from our first whisky release, but I’m keeping a close eye on the casks. I’m hoping to release a small run of new make to give people a sneak peek at what’s coming. We might also experiment with a few different cask types to see how the spirit reacts—there’s a lot of excitement behind the scenes.
Who is your whisky hero?
Chris Clark, former Diageo master blender—he’s been a huge mentor to me. Just a brilliant, calming influence who knows his stuff inside out. And I’ve got a lot of respect for Zak Shenfield too—he helped us evolve into whisky production and he’s doing amazing things in the industry, especially for someone still early in their career.
What’s your unpopular whisky opinion?
Don’t judge anyone for how they drink their whisky. Ice, mixer, whatever—if you’re enjoying it, that’s what matters. Whisky shouldn’t be scary or snobby.
If your whisky was a movie star, who would they be?
Erm… I reckon it’d be Tom Hardy — bold, a bit intense, but proper smooth underneath.
Describe your whisky in three words
Smooth. Rich. Exciting.
Now describe yourself in three words
Curious. Focused. Chilled.
