Ross Blainey, The Balvenie

ROSS BLAINEY

THE BALVENIE WHISKY AMBASSADOR

Like the apostles, twelve Balvenie Ambassadors are roaming the world, preaching the good word of high-quality Scotch whisky far and wide. Unlike in the bible, there are another two based in Dufftown at the distillery. Here in Australia, it’s Ross Blainey, a true Scot from Brookfield, a wee village just outside Glasgow. Ross arrived in Australia in 2010, and has for the past two years been spreading all that is true about whisky in general and, in particular, the goodness inside each bottle of The Balvenie.

explore WHISKY: As an ambassador for The Balvenie, you must meet a lot of people who already love whisky but want to learn more. What’s the best way to develop your knowledge of whisky, and have you got any tips for those just starting out?

ROSS BLAINEY: Meeting a lot of great people is one of the reasons I love this job! Starting out, the main thing is to relax and enjoy! People worry about not knowing or understanding enough to appreciate whisky, but the first part of whisky tasting is enjoying yourself. I’ve been working a lot on giving people the tools to do their own food pairing at my events. Everyone understands food and what they like, so using things like cheese, chocolate and fruits can really spark some great conversation and build your knowledge of flavours.

eW: Are you finding that the whisky drinker is changing? Are you seeing younger people become more interested? Where is the most considerable interest coming from?

RB: I think the perception of what a whisky drinker is, is changing. Just look in any of our great whisky bars around the country. The gender of the crowd is split down the middle, the age spans from early 20’s to 60’s, and there is no real dress code. There is not one specific whisky drinker, and that misconception of it being a ‘man’s drink’ is, and should be, gone. Whisky is for everyone. It doesn’t have a gender, it’s a drink! Our craftspeople at the distillery work hard on making the liquid in each bottle and would prefer that everyone feels they can enjoy it.

eW: While many would label yours as the ‘dream job’, some mornings it must still be difficult to drag yourself to the office and put on a smile. What keeps this role fresh and the passion alive?

RB: For me, it really is the dream job, and there are so many aspects that keep me going even on the hard days! At The Balvenie, we have some real characters at our distillery who spend years, decades or even a lifetime crafting the whisky we have in our glass on the other side of the world. It keeps me going to know that I’m showing what these real people have worked so hard to create, so far away from where it started. Telling the stories of the people who make it really keeps me going. Each bottle we pop open here has the experience and hard work of generations of people, all of which have their own story. The stories never get old. That’s what keeps me going.

eW: Australians are extremely proud of our own whisky industry. How do the Tasmanian, or even mainland, whiskies compare with a true Scotch? RB: Australia should be very proud! There are some incredible whiskies here! I don’t think it’s about comparing them, or trying to be anything else. Every region of whisky around the world has its distinct style, and the exciting thing to me is that Australia is so young in whisky that we don’t know the exact style yet. We are watching that identity form right now. At The Balvenie, we love to share our knowledge and experience with those starting out, and I’m currently working with people in the industry, such as Bill Lark, to share those stories of working together across the world. More to come on that in 2019…

eW: Whisky is a great Father’s Day or Christmas (really any special occasion) present. What are your top three picks for whisky presents?

RB: For a special occasion, and every occasion really. my favourite since I was 19 was The Balvenie 12 DoubleWood. It has a special place in whisky history with our Malt Masters’ role in cask finishing, and the whisky really does fit every occasion. For Father’s Day, I think the 17 DoubleWood fits the bill (with a little bit of cheese on the side), and of course, the elegance of the 21 PortWood is something to pull out after a dinner party to really wow your guests.