Whisky of the Month (July 2011): Exclusive Interview with Ian McWilliam of Glenfarclas

SGwhisky Whisky of the Month July 2011: Glenfarclas

It's really nice when things do work out fortuitously for anyone, and in conjunction with SGwhisky's whisky of the month for July, it was indeed serendipitous when Ian McWilliam, Marketing Executive of Glenfarclas distillery, popped by Singapore midway through June as part of Glenfarclas' efforts to celebrate their 175th Anniversary this year. Although he only stayed for a few days, Ian was able to visit some bars in Singapore, host a tasting at The Connoisseur Emporium and thankfully for SGwhisky, managed to sit down for an interview before flying off. So to kick off SGwhisky's Whisky of the Month showcase for July, it is proud to present excerpts of this exclusive interview with Ian McWilliam.

History/Background

Like many people who work in the Glenfarclas distillery, Ian has spent most of his life there working in all sectors of the distillery. Starting in 1991, Ian spent 10 years working in the production of Glenfarclas' whisky, working specifically first as a warehouse man, then as a mash and still man. After working on the distillery floor, he then became assistant manager for 3 years before finally becoming the Marketing Executive he is today, travelling the world to spread the name of Glenfarclas. To stress the passion he has for his job, Ian still lives on site at the Glenfarclas distillery itself.

What is your Main Purpose for coming here?

To celebrate the 175th anniversary of the grant to distill legally for Glenfarclas, which was in 1836. I spent 2 weeks in Australia to market the Glenfarclas 175, a special expression made for the 175th anniversary celebrations. 

How have sales been for the Glenfarclas 175?

The Glenfarclas 175 was officially released in 5th January and the 6000 bottles that were allocated for the export market were sold out within 2 days!

How do you feel the Singapore Market is like? 

The culture for single malts is growing, with sales increasing, but in general the people don't know it yet. Specialist shops hence are crucial in spreading the name of single malt in Singapore.

What do you feel is the place of Glenfarclas in this market?

We want to place Glenfarclas as a premium product but at the same time tell the story of the distillery and company itself. We wish for the buyers to know the history of Glenfarclas and interest them it as well. We also want to expose buyers progressively, first to the basic less expensive expressions then slowly up the ladder to the more expensive and exclusive expressions.

How do events like the tasting you held at The Connoisseur Emporium help?

It helps us get feedback from the customers and whisky-drinking public, which is important to us. It also gets word of mouth going amongst the small group that is present which we hope will get bigger as word spreads. We also want to make sure this isn't a one off, and we hope to have more of these events in the future.

Are there any products coming into Singapore soon from Glenfarclas?

Currently we are planning to bring in the Glenfarclas 21YO and the Glenfarclas 105. This year's all about the 175 though.

What do you like about Glenfarclas personally?

The people at Glenfarclas have a passion for the product that comes from within. For those who work here, this is not something you do, it is something that is natural to you.

As a family firm, we also have the advantages of not having to run a business in way that makes others happy. The family can focus on making the decisions. We focus on top quality ingredients and methods, like only the best Oloroso Sherry Casks, and direct-fire stills. We tried in 1982 to use Steam coils to heat the stills and we didn't like the spirit that we got, so we switched back immediately.

What is your favourite Glenfarclas expression?

The Glenfarclas 21YO.

What is your dream for Glenfarclas?

My dream is for Glenfarclas to carry on with their good work and continue sharing the good name and rich heritage of Glenfarclas.

SGwhisky would like to thank Ian and the people at The Connoisseur Emporium/Divan for graciously letting me do this interview despite their busy schedules.