Now joining the lofty ranks of those having passed 50 years in the industry, Douglas has worked at the same distillery throughout his whisky career.
He started at Tomatin in 1961 as a clerk, and has worked through almost every area in the distillery; from the maltings, filling store, mash house, still house, cooperage, head brewer in 1988, then distillery manager in 1990. He was appointed master distiller in 2009, and now works as a brand ambassador
With his vast experience, his role is to keep track of the whiskies as they develop their own distinctive characters and then he decides how best to utilise these casks, whether to maintain the consistently high standard of the Tomatin core range or to use as a specially selected release.
With help from the other members of the team he chooses the correct balance of used Bourbon and Sherry casks in which to mature the various whiskies.