Kirsteen Campbell is quite simply at the top of her game: she’s Master Whisky Maker at The Macallan, arguably the most prestigious whisky brand in the world.
With more than 22 years of industry experience, she heads up The Macallan’s Whisky Mastery Team, using her skills, knowledge and craft to oversee key all aspects of the whisky making cycle from cask laydown through maturation all the way to bottling.
She’s been at The Macallan’s parent company, Edrington, since 2007, working first as a Whisky Quality Technologist, before quickly becoming Master Blender for Cutty Sark.
Over time she was promoted to Master Blender for The Famous Grouse and Naked Grouse before being appointed Master Whisky Maker for The Macallan in 2019.
As this year sees The Macallan celebrate its 200th anniversary, what better time to catch up with the lady leading it into its third century…
Square Mile: What was your first ever experience of whisky?
Kirsteen Campbell: I was raised in Thurso in the Scottish Highlands, and then decided to head to Glasgow to study Nutrition & Food Science at University. My first job in the drinks industry was working in a spirits laboratory, and that was where I joined a sensory panel, which set my career path for the future.
My dad was always a huge Scotch whisky fan and was very proud of the fact that I was embarking on a career in the industry. He would always talk about how delighted my late grandad would have been to know his only granddaughter worked in the whisky industry, which was also his drink of choice.
SM: What was the first whisky which really caught your attention?
KC: I remember my first taste of whisky was in the summer time. I opted for a long serve and I was surprised at how refreshing it was in this style. I fell in love with whisky from that moment.
Following my first taste, in my role in the spirits laboratory, my senses were opened to the variety and breadth of flavours. I was so curious about understanding where the flavours come from and how they develop, so I spent a lot of time researching and understanding more about the world of whisky production.
Like many people, my palate has developed over the years. But I’d say what has enhanced my appreciation of whisky is learning about the process, understanding the incredible attention to detail and craft that goes into producing our incomparable single malt whiskies.
SM: When did you decide ‘I want to make this stuff’?
KC: My background in food science gave me a forensic work ethic, where I found getting into the more science-based side of whisky making so interesting. In my first role in a laboratory, I was fortunate that it was with a spirits company, analysing Scotch whisky, vodka, gin, and rum samples. I became fascinated with whisky from that point, with the complexity of new make spirit character through maturation and the evolution of flavour.
In all of my roles, I have been able to use the science I learned at university by applying the principles and theories, only in a different setting. It has offered me a combination of two of my passions – whisky and science.
SM: Your first role at Edrington was ‘Whisky Quality Technologist’ – what did that entail?
KC: As a Whisky Quality Technologist, my role heavily revolved around ensuring that every stage of whisky production met the highest standards of our exceptional portfolio of spirits. This required working closely with production teams to provide daily testing, especially in the fermentation and distillation areas, where precision was crucial to maintaining the quality of the product.
This role also allowed me to practically apply my degree, as I was assisting the Research & Development team by carrying out the necessary testing for new product developments and ensuring that any innovation aligned with the brand’s quality standards. Ultimately, my role was about blending science with craftsmanship to ensure every bottle of whisky was of the finest quality.
SM: You’ve worked in a number of distilleries – what’s the most important lesson you’ve learnt?
KC: I believe that we can learn a great deal from our predecessors, and this has allowed us to continue to build on the strong foundations they laid for us. Previous custodians of The Macallan were always projecting towards the future and investing, even during challenging times. They equally decided to evolve whisky ageing when the overall industry was generally supplying for the momentaneous market opportunities. Early on, they displayed an appreciation for desirable whisky quality.
Many of the decisions we make within the Whisky Mastery team will impact future generations, and we take that responsibility very seriously. We have a role to keep innovation and to leave our own legacy behind – much like the previous custodians have done before us.
I am personally appreciative of some of the older whiskies they had the confidence and foresight to leave remaining in the warehouse maturing on. This has given us some truly incredible whiskies to work with today, and I foster a similar mindset to deliver a legacy for the brand and ‘ring fence’ special casks for The Macallan Whisky Makers of the future.
I would love our team’s legacy to be that we have opened-up the category to more consumers. I think it is helping new consumers appreciate the versatility of Scotch Whisky and, in particular, the quality credentials associated with The Macallan.
SM: What’s been the biggest challenge of your career at The Macallan?
KC: Since my appointment to the position of Master Whisky Maker for The Macallan five years ago, I have been privileged to be involved in some incredible projects. I feel very honoured to become one of the custodians of The Macallan and to be entrusted with creating this remarkable single malt whisky – alongside the Whisky Mastery Team. However, with that comes a lot of responsibility. It is our obligation to build on The Macallan’s 200 years of history and continue the legacy we have cemented as a brand. So, I’d say that is the greatest challenge of all.
Also, at The Macallan, we make our whisky to be enjoyed and for people to appreciate the craftsmanship, time and effort that goes into producing our award-winning single malt whiskies. And it’s seeing their reaction – with them truly enjoying the whisky – that is an incredible thing. However, a challenge we somewhat face is the potential drawback around the increased interest in rare and collectible whiskies and the way consumers hold back from opening the whisky. However, this has not impacted the work of the Whisky Mastery team, and our top focus is always to create whisky that can be enjoyed by the end consumer.
Something I would also add is that while this will always be a challenge, it is an exciting challenge as, when it comes to whisky making, there is no instrument that can truly do what we do – it is all down to the sensitivity of the human nose. Yet, although we have a very strong understanding of flavour, we still don’t fully understand all the compounds responsible for flavour and why they react the way they do. But who knows...maybe in the next few decades we will!
SM: What’s your best memory working at The Macallan?
KC: I am privileged in the sense that I get to travel back in time and select casks filled many years ago. And while this sees me getting to both live in the moment and look back all at the same time, it’s also important to keep my focus on the future. That's why this year is a celebration of time travel and a look back at the past 200 years of our existence – but also, a look towards the future and what’s to come. Which is why we say that this year is a marker for The Macallan being 200 Years Young.
Our latest release, TIME : SPACE, features an exceptionally rare 1940 vintage, bottled in 2024. Matured for over eight decades, at 84 years old it is the oldest whisky ever released by The Macallan. Paired with this is the inaugural whisky from our Distillery which opened in 2018 – a remarkable 2018 vintage, bottled in 2024 and representing the future.
As part of this release, I was able to select whisky from the past crafted by our predecessors, while simultaneously laying down casks for future generations of whisky makers and consumers. To nose, taste and select whisky created over eight decades ago is an exceptionally rare occasion in the life of a whisky maker and one which I will treasure.
For the 2018 vintage which forms part of the dual vessel chamber of TIME : SPACE, the prospect of selecting a younger cask created a lot of excitement in the sample room. It is an opportunity to give others an insight into The Macallan’s future, and for that, I’m extremely proud of the work myself and the team have done to showcase The Macallan’s innovation when it comes to making whisky.
SM: The dual chamber vessel must be an industry first?
KC: TIME : SPACE and TIME : SPACE Mastery are both housed in bespoke vessels that we have created with our partners through cutting edge engineering and ancient craftsmanship. The vessel for TIME : SPACE in particular is a groundbreaking, world-first design, so the vessel itself is truly unique. A circular design was chosen to create a connection between the whiskey and owner, as the vessel cannot be put down carelessly. To protect the whiskies, the vessel can also be displayed in a bespoke sculpture as well as Serving Cradle to create an experience for consumption.
Elsewhere, the presentation box for TIME:SPACE Mastery has been inspired by the world of origami, as we sought to create 200 spikes using paper art. This remarkable presentation box bursts to life visually when it is opened.
SM: The 1940 vintage is the oldest release ever from The Macallan. Can you talk us through some of its defining characteristics?
KC: Our 1940 vintage, which is bottled in one part of the TIME : SPACE dual chamber vessel, is the oldest release from The Macallan at 84 Years Old, and represents The Macallan’s past and heritage. This vintage had matured for 84 years in two meticulously hand selected casks; a first fill American Oak Butt, which is when a cask has been used for the first time, meaning the liquid comes into contact with fresh, active wood, and a second fill European Oak Butt. The use of both casks has produced something exceptional, delivering a rich natural colour, incredible depth and richness, as well as a full, long-lasting flavour that is so unique to these rare, single malt whiskies.
On the nose, you’re going to experience dark chocolate coated ginger, sticky dates and leather combined with antique oak and delicate hints of aromatic peat and ground coffee. But on the palate, charred pineapple and baked peaches, hints of aniseed, blackberry jam and sweet woodsmoke will be delivered and rounded off with an extremely long finish with notes of dark chocolate and toasted oak.
SM: And how does the 2018 vintage stack up in comparison?
KC: Well, both the 1940 and the 2018 vintages are shaped by an ongoing dedication to craftsmanship and creativity, as well as having been crafted with nature at the forefront. However, what is exciting about the 2018 is that it really marks a significant milestone as the first ever whisky from The Macallan’s new distillery. Bottled at 5 Years Old, the 2018 expression symbolises our anticipation for the future and the brand’s commitment to ensuring excellence.
Both the 1940 and the 2018 vintages are shaped by an ongoing dedication to craftsmanship and creativity
When we opened the new Distillery in 2018, we carried out exacting standards to ensure the continuity of our single malt’s quality and achievement of The Macallan’s signature taste. So, when it came to selecting a younger cask, it was really exciting to be in the sample room, because it brought about an anticipation of what is to come from The Macallan over the next 200 years.
In comparison to the 1940, the 2018 will deliver vibrant notes of fresh green apple and ripe pears, leading into rich sticky toffee, honey, vanilla custard and soft wood spice. Alongside golden sultanas and baked apples on the palate, which develops into buttery pastry dusted in icing sugar, all whilst offering up hints of citrus and vanilla shortbread, ending on a medium, creamy finish with hints of sweet oak.
SM: Talk us through the idea behind the TIME : SPACE Mastery?
KC: TIME : SPACE Mastery is a unique single malt which we crafted to embrace 200 years of history. We wanted to celebrate how past Whisky Masters at The Macallan have inspired our present and future. As well as paying homage to our rich heritage – which has influenced cask seasoning, oak origin, cask size and whisky character – by bringing this all together in one incredibly special bottle.
Our inspiration behind the circular vessel in which TIME : SPACE Mastery has been housed, was to represent the circle of life and how The Macallan continues on its journey from past to the future as it celebrates its bicentennial. So, in this way, TIME : SPACE Mastery has allowed us to symbolise how the past 200 years have been a prologue for everything that is still to come.
SM: There are 14 cask types used – this must lead to incredible complexity?
KC: By drawing whiskies from the breadth of our inventory, we have been able to create something with incredible layers of complexity, depth of aroma, texture and flavour.
These exceptional, varying influences have produced a whisky which, on the nose, delivers Medjool dates, sweet baked figs and rich milk chocolate, accompanied by delicate hints of honey, mango and papaya, with a complex sweet oak coming through.
It is on the palate where a real sweetness is evident with sherry-soaked dried fruits, orange marmalade and honeycomb, developing into soft spiced notes of ginger and cinnamon and finishing with caramelised pineapple, a lingering creamy vanilla and an exquisite balance of subtle dark chocolate and coffee.
SM: If you could only drink one expression of The Macallan for the rest of your life, what would you choose and why?
KC: We’re proud to have curated an amazing Double Cask Collection at The Macallan. This portfolio showcases our unwavering commitment to oak - which is the single greatest influence on the quality, natural colour and distinctive aromas and flavours synonymous with The Macallan.
But, if I had to pick one The Macallan whisky forever, I would probably have to say Double Cask 30 Years Old whisky. The combination of fresh honeycomb, sweet toffee, red apple, fig and vanilla pod on the nose that evolves into a smooth melody of cinnamon, ginger, Madagascan vanilla, dried fruits and oak on the palate is divine.
SM: And finally, what’s the best way to enjoy a whisky?
KC: Finding the best way to enjoy a whisky can go beyond the taste of the whisky itself. It’s also dependent on things such as the setting you’re in, the people you’re with and even the weather.
I enjoy a dram of The Macallan Sherry Oak 18 Years Old neat just as much as I can enjoy it in a cocktail like The Macallan Rob Roy or Old Fashioned. Sláinte.
See more at themacallan.com
