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It’s guest post time folks – and we have a really superb introduction to the world of distilling from a relatively young (but very experienced) chap. We recently met up with Matthew Pauley, part of the Thames Distillers operation, but also the man behind a wonderful new site – Distillers Nose. Matthew delivers highly entertaining but detailed discussions on the art of distillation and naturally, we thought you might want to get to know him!! Anyway check out the Distillers Nose site and…. take it away Matthew!!

The Adventures Of A Young Distiller

Firstly a brief introduction to myself and how I came to be a distiller.

I was very fortunate in comparison to many young people that I come across today, in as much as from the age of about 16, I have had an idea of what I would like to do jobwise… it was just a case of how. Part of my school curriculum was to go and do a weeks work experience. It was my mother’s idea to send her science mad son to the local brewery. During the week I was walked through every part of the process from keg cleaning (getting covered in dead yeast and oxidised beer) to wracking off, rolling and stacking kegs into the hundreds next to a lazy temp, who kept sitting down on the job.

More often than not I would make a weary and smelly scooter ride home.

I was bitten by the bug and realised I wanted to get into the industry in some way or another. During 6th form, I heard there was a course in Brewing Distilling and Malting at Heriot Watt University in Edinburgh and having put it as my only option on my UCAS form, I was lucky enough to get a place. Edinburgh has to be the ideal place to be a student and Scotland is great place to get to know the drinks industry. I used to work in a pub during the holidays from uni and one day, I encountered a customer I had known for a while and got talking. It turned out he was a master of the Worshipful Company of Distillers.

It was through this conversation that I managed to get a job at Glenfiddich Distillery as a tour guide and I must admit, it gives an Englishman pause for thought when asked what size kilt socks he wears! I stayed in the Balvinie distillers cottages, walking in the foot steps of distillers past, also quietly perfecting a taste for whisky. Overall I spent the best part of two summers in Speyside.

During the summer, Dufftown, has regular Ceilidh, which for a relatively quiet village in Speyside, is both exhausting and exhilarating I am still unfortunatly rubbish at Ceilidh dancing. I spent a week in the company of the distillers at Glennfiddich turning big wheels to open needle valves and levers. I spent a day with Ali who, despite his advancing years, was as fast as a hare at getting from one end of the still house to the other. It was a real education and helped cement a love of the art and science of distilling.

When I went back to Edinburgh for university, (having built up a taste for whisky) I managed to get a part time job at the Scotch Malt Whisky Society on Queen Street.

It was here that I was given a free dram at the end of the shift, which being a hard up student, my eyes where naturally drawn to the prized golden ribbons.

Never one to be backwards in coming forwards, I asked if I could sit on their selection panel where you sit around a table and score cask whiskies and describe them as eloquently as you can. If a high enough score is awarded it is listed with a little description in the guide. I managed to wangle a place and was thrilled to get a description printed in their tasting guide. Among my other experience, I spent a placement at Tate and Lyle’s Tunnel Refinery looking at their continuous fermentation plant, which was lacking in the romance but from the technical geeky perspective was pretty cool.

I was pleased to graduate with honours and after a little while looking, accepted a position at Thames Distillers working with a novel distillation system and small scale beer bottling plant which has kept me busy to this day. The good thing about Thames is we do all sorts of small scale and specialist products, so things are seldom the same twice, which stops things getting stale.

I have still have a huge passion for the craft of distillation, despite doing it every day and I enjoy finding other spirits to tantalise and intrigue me.

The event puts on 200 assorted spirits for the lucky guests to sample.

The quandary is two fold firstly which drinks do I try first while still available as all the most expensive whiskies will run out first, and how will I preserve my pallet to the end so that I can still actually appreciate the samples.

I always make sure I don’t go along with an empty stomach and make use of the spittoon on some of the offerings (seems like s tragic waste but it’s a matter of stamina) and drink water and nibble something from the excellent cheese and biscuit selection now and again.

There where some pretty awesome whiskies to try as well as the usual suspects, but also some truly unusual drinks, and it presents a young distiller with a unique chance to try something different.

The awards are handed out to worthy products after assessment by some of the leading lights from industry and production.

One award that I must confess which did raise a wry smile, and caused a small of amount of controversy amongst some of the guests, was a gold award best in class to Cadogan Premium Gin.

It is a well balanced and  tasty gin, so why you might ask the controversy?

The gin is for sale exclusively from budget retailer Aldi.

My point is good gin is good gin regardless of where it is retailed and which price it commands, if it tastes good it deserves a place and good luck to them.

The good thing about the IWSC is it’s mainly panelled by people from the manufacturing industry and the liquid is judged on its own merits.

Thanks to The Worshipful Company of Distillers and the IWSC for the evening.

For further information on the International Wines and Spirits Competition go to www.iwsc.net  .

With a brief introduction from Sarah Mitchell we were off.

SW4 Gin is a robust gin with a strong  juniper opening, Spicy midsection, an unexpected sweet cereal complexity from the barley spirit followed by a satisfying finish when tasted with a little water.

The robust character shines through in a dry martini and means that it is man enough to stand up to tonic water, complimenting the experience.

For more information on SW4 please go to http://www.parkplacedrinks.co.uk/home.php

After a brief introduction it was time to get down to the important business at hand.

First I walk you through the art, craft and yes I am afraid science of distilling

With the help of my hand made copper still and my (at times) hyperactive hands.

Then the botanicals are handed out for inspection, smelling and at times a bit of nibbling maybe.

Questions, queries and discussions are much appreciated both during and at the end as it is not a monologue.

The end of the evening the crowd are rewarded with plenty of samples of SW4 and its at this point we consolidate what we have learnt and compare notes.

Thanks SW4 and Graphic Bar see you next time.

The placemats help you keep you place so you know which gin is which.

All set up and ready to go.