Scotch whisky has become the country’s leading export commodity with international demand rapidly rising for premium Scottish whisky. Training to craft exceptional ultra-premium spirit brands is both rewarding and challenging.

The role of Trainee Whisky Maker is key in supporting the production of a Distilleries whisky portfolio to an agreed product quality specification, including character, colour and age. The role usually reports to the Lead Whisky Maker and includes the sensory assessment of maturing stocks, cask quality audits, stock management and a variety of differing project work.

Main Duties and Responsibilities

• Assisting with the coordination of samples. Including the scanning and preparation of bench composites to HMRC guidelines
• Ensuring compliant and efficient transfer of samples through the sample control system, including single and batch samples
• Assisting the Sample Room Assistant with the management of extensive sample libraries
• Assisting the spirit sensory panel, to ensure compliance with overall Distillery procedures and assessments.
• Supporting the Sensory assessment of stock
• Supporting final bottling approvals to gain experience of the whisky portfolio
• Supporting the Whisky Makers in product development including the preparation of tasting notes, tasting profiles, product story etc
• Attending events with The Whisky Mastery Team on site at the Distillery
• Supporting other Whisky Makers in Brand Creative sessions where applicable

Skills and experience

To be successful in the role of Trainee Whisky Maker you must have a genuine passion, interest and willingness to learn about the full Scotch Whisky making process and have a natural sensory capability to nose and taste spirits. Experience in the spirits industry/sensory role is desirable but not essential. You should have an understanding of C&E compliance, have the ability to work to tight timescales and deadlines and have strong computer and communication skills with the ability to work with a high degree of accuracy. In addition, you should ideally:

• Demonstrate a creative flair, with highly developed nosing and tasting skills
• Be degree qualified in a food science, chemistry or Brewing & Distilling subject
• Have industry experience, possibly working within a production role in the brewing or distilling industry
• Have experience of flavour assessment and a good understanding of flavours and their interaction in mixtures
• Be analytical in your approach to your work and proficient in using statistical tools
• Be a strong communicator, with conviction in your decisions and ability to lead your audience to be inspired in your ideas for the brand
• Be capable of becoming a Custodian of the Brand. As Brand Ambassador, you will represent your Distillery at industry events, contributing widening the brands reputation.

Qualifications required

Ideally you should have:

• Some subjects at National 5, including English and Maths.
• A Modern Apprenticeship in Spirits Operations at SCQF Level 6.
• A driving licence may be required.
• You must be reasonably fit as the role can be physically challenging.

Personal characteristics

• A highly developed palette and sensory ability
• High levels of self-discipline with strong analytical skills
• A willingness to work with regulatory agencies and a commitment to timely paperwork completion, for regulatory purposes
• A natural passion for Whisky and a desire to be involved in crafting them
• A willingness to learn proactively from others

Training

• Employers usually provide on the job training specific to their production processes and regulations.
• You might complete some of the qualifications offered by the Institute of Brewing and Distilling (IBD), such as the introductory course Fundamentals of Distilling, the General Certificate in Distilling or the General Certificate in Packaging.
• If your employer is a member of the Scotch Whisky Association (SWA) you might do a Spirits Industry Vocational Qualification (SIVQ).
• The SIVQ consists of a number of units covering a number of activities such as distilling and bottling, and is equivalent to a Scottish Vocational Qualification (SVQ) at SCQF Level 5.

Advancement

After some years of experience you may go on to complete the Diploma in Distilling offered by the IBD. With experience you may move into a supervisory position and manage a team.

Institute of Brewing and Distilling
Tel: 020 7499 8144
Website: http://www.ibd.org.uk
Twitter: @IBDHQ
Facebook: https://www.facebook.com/IBDHQ

National Skills Academy for Food and Drink
Tel: 0330 174 1253
E-mail: info@nsafd.co.uk
Website: http://nsafd.co.uk
Twitter: @NSAFD

Scotland Food and Drink
Tel: 0131 335 0940
Website: http://www.foodanddrink.scot
Twitter: @scotfooddrink
Facebook: https://www.facebook.com/scotfooddrink