I’m Stephen Woodcock, Head of Whisky Creation at Glen Moray Distillery.
Honestly, a mix of upbringing and timing. My mum spent most of her career in the whisky industry, and my dad was a publican, so whisky was always around.
I trained as a chemist and worked in that field for a while. When the chemical industry started to shrink—and whisky was booming—I got the chance to join Port Dundas Distillery.
Distillation is chemistry with better aromas and less risky chemicals, so it felt like a natural fit.
A combination of hard work, long hours, sacrifice, some lucky timing, and a few happy coincidences. All whisky CVs should start this way.
I started in cooperage management and grain distilling, then moved to Speyside malt distilling with Diageo, where I really learned how every process step shapes a spirit’s character.
From there, I became distilleries manager for Bunnahabhain, Deanston, and Tobermory.
Eventually, I took on blending and stock management, which led me into my master distiller role—bringing me to what I do now.
People often picture me sitting around all day swirling drams, nodding wisely and travelling the world living the dream.
I do get to enjoy those bits, but there’s also plenty of the everyday stuff—admin, managing quality, budgets, meetings, suppliers, and supporting the team, so in summary 90% business and 10% nosing whisky.
For me, the Glen Moray 18YO sums us up perfectly. It’s light, friendly, with distillery character hints of fresh-cut hay and gentle fruit.
Then the first-fill bourbon casks bring vanilla, caramel, and honey. Together, you get that easygoing Speyside style and the signature Glen Moray character shining through.
There were a few young blends early on that didn’t exactly win me over.
But then someone handed me a 10-year-old Laphroaig, and that big, peaty swagger really grabbed me and that whetted my curiosity to see what else was out there.
Our new make is light, fresh, grassy, and gently fruity. What really makes it stand out is how beautifully it works with ex-grape casks—sherry, port, wine, cognac, you name it, it just seems to work so well and produces delicious, well-rounded whiskies.
There’s always something bubbling away. Some ideas take off, others don’t.
Fans might want to look out for a Travel Retail refresh that’s making its way down the runway.
I can’t pick just one. Anyone who’s taught me, nudged me in the right direction, corrected me when needed, or shared wisdom along the way have all added to the pool of knowledge, they’re all heroes in my book.
Whisky and food pairings just don’t do it for me and are a hard pass. A dram deserves my full attention.
Glen Moray is a total Clark Kent: quiet and unassuming on the surface, but with a superhero hiding underneath.
Absolutely fantastic value.
A humble distiller.
