Interview with Lagavulin Distillery Manager Georgie Crawford

Lagavulin Distillery Manager Georgie Crawford (photo credit: Diageo)

The bicentennial celebratory release of Lagavulin 25 year pays homage to the distillery managers that helped shape its history and its whisky.  That being the case, I thought I’d reach out to current Lagavulin Distillery Manager Georgie Crawford via email with a few questions.

Georgie, thanks so much for taking the time to answer a few questions. To start off, tell me a bit about how you got started in the business, and how your journey led to your current job as Distillery Manager of the Lagavulin distillery.

I grew up firmly within the drinks and service industry and that’s really where my journey started. My parents had a pub here on Islay when I was growing up and we used to earn our pocket money by doing the bottling up, working in the kitchen and helping around the place. When I left full time education I ended up in Edinburgh where I started managing bars and restaurants. In 2002 I started a job at the Scotch Malt Whisky Society and was bitten by the whisky bug, I went on to manage a whisky shop in Speyside and then joined Diageo at Talisker Distillery on Skye in 2007.

I have now been back at home on Islay and at Lagavulin since 2010. Coming to Lagavulin has been like being reconnected with a big extended family you didn’t realise you had. Everyone looks out for each other and is genuinely interested and passionate about the product we make here, which I love.

The distillery is currently celebrating its 200th anniversary of (legally) distilling whisky. The celebratory bottlings include an 8-year and a 25-year. The former pays homage to the whisky Alfred Barnard drank back in the late 1800s. The 25-yr is a tribute to the Lagavulin distillery managers over the years. Expand on that, and tell me what it means to you.

 This Lagavulin 25 Year Old release is a special recognition of the contribution the Lagavulin distillery managers have made in crafting Lagavulin across the years. Lagavulin is treasured around the world as one of the most special Single Malt Scotch Whiskies and this is the first 25 Year Old release to be matured exclusively in sherry casks.

200 years ago, John Johnston & Archibald Campbell oversaw the first new make spirit distilled. Since that day the distillery managers have carried on the Lagavulin legacy alongside a hard working team of characters. From the peat cutters to operators, engineers and warehousemen and many others involved, this group of passionate people have helped craft Lagavulin into the world class spirit that it is. I am very proud to stand amongst them.

Describe the new 25 year old whisky. Maturation, number of bottles, etc. Was putting together just the right blend of casks and ages difficult?

The 25 Year Old is aged in 100% sherry casks and is Natural Cask Strength. We have produced 8,000 bottles and its amongst the oldest whiskies released by Lagavulin.

We took samples from a large number of casks to ensure that the few selected for marrying for this bottling showed off Lagavulin at its best at this age. It’s a great liquid we are very proud of.

Are there any special events happening at the distillery for the 200th anniversary?

There have been a wide variety of events at the distillery this year as well as further afield. We understood that not everyone was going to be able to join us at the distillery so we created 360 videos which are available to view on Malts.com that not only show you around our production areas but also the great views from the distillery into the beautiful surrounding landscape.

 For those who have already and might still be able to visit before the end of the bi-centenary year we have created a special sensory tasting which dives deep into the complex nature, flavours and aromas of Lagavulin.

You live and breathe Lagavulin. Which expression is your personal favorite?

If I am out in open spaces I love an invigorating 12 Year Old from a hip flask. If I am at home in front of my peat fire on a wet and windy night, I love nothing more than the warmth of the Distillers Edition, on the other hand if I am looking to introduce people to Lagavulin who have never tried it before then Lagavulin 16 Year Old is the best option.

Can you give us any hints as to what we might expect from Lagavulin in the coming months?

We have the launch of the 25 Year Old happening which is keeping us very busy in the visitor center. There is one more exciting piece of news about a legacy which will have impact well beyond this year, watch this space!  

Thanks so much to Georgie, Lia, and all who helped make  this interview possible.

Lagavulin 25-Year-Old 200th Anniversary Single Malt Whisky Review

On the bicentennial of (legal) distilling at Lagavulin, the Islay distillery has released a sumptuous 25-year-old expression to celebrate.  This one pays homage to its distillery managers, including current Distillery Manager Georgie Crawford.  All who have proudly filled that position have their name and years served printed on the bottle.  As for the whisky itself, it’s matured in sherry casks and bottled at cask strength (50.9% abv).

At 50.9% abv, Lagavulin 25 comes in surprisingly mellower than expected in the nose in that there is no alcohol vapor getting in the way of lucious aromas.  Smoked pineapple & mango, slightly burnt toffee, some sherried fruit and a touch of Caribbean rum funk make up the majority of the nose.  Those lovely peaty notes are also present, albeit in a more integrated manner and not as heavy as say the 8- or 12-year-old expressions.  A little airtime also reveals Danish pastry, or some sort of sweet bread and spice.  On the palate, Lagavulin 25 features sweet ripe mango, sherried malt, spice, freshly squeezed mandarin orange and a nice herbalness over a soft bed of wood smoke and cured meat.  With a peated whisky of this age, the smoky characteristic has had time to mellow out.  There’s a richness here not normally found in the standard 16-year-old expression.  We can thank those sherry casks for that.  The finish is long and a tad spicy, leaving behind a pleasant sweet & smoked malt note alongside a sprinkling of orange zest.

We have upon us what I describe as one of the greatest whiskies I’ve had the pleasure of tasting.  Yes, it’s rare (8,000 bottles worldwide) and expensive ($1,200 a bottle) and most of us will never have the chance to try it.  Nonetheless, Lagavulin 25 is a magnificently rich and well-aged expression of the Islay distillery that earns my highest mark to date on this blog.  9.75/10

Thanks to Diageo for the sample.  As always, all thoughts and opinions are my own.

Constellation Brands, Inc. Buys High West Distillery

The news came out last night – High West Distillery was picked up by Constellation Brands, Inc.  It was rumored for several days that the Utah distillery was up for sale, with other companies placing bids.  The Wall Street Journal reported the winning bid came from Constellation Brands for a staggering $160 million.  Constellation Brands says it plans to keep all High West employees on as they continue business as usual.

Constellation Brands previously owned the Barton Distillery, but sold that off to Sazerac in 2009.

Here’s the full press release:

VICTOR, N.Y., Oct. 5, 2016 — Constellation Brands, Inc. (NYSE: STZ and STZ.B), a leading beverage alcohol company, today announced an agreement to purchase Utah-based High West Distillery. The acquisition includes all of High West’s operations and its portfolio of distinctive, award-winning and high-end American straight whiskeys. With High West, which has experienced double-digit volume growth year over year for the past three years, Constellation Brands enters the dynamic and profitable high-end craft whiskey segment. The transaction is expected to close by the end of October.

David Perkins and his wife, Jane, founded High West Distillery in 2004 with a vision to make delicious whiskey that celebrates the history and heritage of America’s Old West. High West’s proprietary blend of old and young whiskeys has received positive reviews from both industry experts and consumers. With a taste of the Old West and labels to match, consumers experience stories of cowboys, campfires, prairies and Utah history in every bottle. High West is the first legal distillery in the state of Utah since 1870. As part of the agreement, High West’s employees will join the Constellation Brands family to ensure continuity in the distinctive styles of the whiskeys.

“High West’s whiskeys are high-end, distinctive and delicious – perfect for today’s knowledgeable consumer who enjoys artfully crafted whiskeys,” said Bill Newlands, president, wine and spirits division, Constellation Brands. “With the addition of High West, Constellation Brands bolsters its position in the dynamic and growing craft spirits category. We look forward to welcoming this creative and talented team to Constellation Brands as we work together to drive growth for High West and build our premium spirits portfolio with brands that consumers love.”

“Our award-winning whiskeys are artfully blended to create unique and complex flavors inspired by the Old West,” said John Esposito, chief executive officer, High West. “We craft innovative whiskey blends that reflect our sense of adventure and pioneering spirit. When it came to the next step for High West, we wanted to work with the right partner that will help us grow further while maintaining our culture and core values. With the strength of the Constellation Brands team, we will be able to reach more consumers and continue our track record of innovation.”

The High West portfolio sells approximately 70,000 cases annually. The portfolio includes four core High West Whiskey products: American Prairie Bourbon, Double Rye!, Rendezvous Rye and Campfire, the only blend of Scotch, bourbon and rye whiskeys on the market. In addition, High West Distillery produces several limited edition whiskeys.