【Exclusive Interview】Sandy Hyslop – Strathisla Distillery

Strathisla Distillery is the longest continuously operating distillery in the Speyside region and is widely regarded as the most beautiful distillery in Scotland. It produces the key malt used in Chivas Regal, and 99% of its whisky is used to make this popular brand.

This time, we have interviewed Sandy Hyslop, Director of Blending & Inventory at Chivas Brothers. He revealed the back story and history of the Strathisla Distillery by explaining how the passion and philosophy behind the whisky making at this distillery support the core spirit of Chivas Brother’s whisky.

The Basic Information of Strathisla Distillery

Company’s Name	Strathisla Distillery
Year of Establishment	1786
Owner	Chivas Brothers
Location	Strathisla Distillery, Seafield Avenue, Keith AB55 5BS
Official Website	Strathisla Distillery

About Strathisla Distillery

Dear WHISKY：
When was Strathisla Distillery established?

Sandy：
Strathisla Distillery is the oldest continuously working distillery in Speyside and is regarded as the home of Chivas Regal. Founded in 1786 by two local gentlemen, Mr George Taylor and Mr Alexander Milne, the distillery was known as Strathisla for about 20 years between 1870-1890, before it was renamed the Milton Distillery. This name stuck until the distillery was acquired by Chivas Brothers in the 1950s, when the name Strathisla was adopted again.

Dear WHISKY：
What is the origin of the name “Strathisla”?

Sandy：
Strathisla Distillery was known as Milltown or Milton until 1870, but the whisky produced there had long been known as Strathisla after ‘Strath’, a Gaelic word which can be roughly defined as ‘a wide river valley’, and the River Isla, alongside which the distillery sits. The distillery was renamed Strathisla in 1951, the year after it was acquired by Chivas Brothers.

Dear WHISKY：
How has Strathisla evolved since its establishment to the present day?

Sandy：
The story of how Strathisla has evolved to become the distillery it is today is one full of twists and turns. Originally a small operation, the distillery took its water from the nearby Broomhill Spring, selling casks of whisky to publicans, merchants and private households all over the north-east of Scotland. It had a period of considerable fame in the late 19th and early 20th century when it was bottled as a single malt, but by the late 1940s the distillery had fallen on hard times. Chivas Brothers purchased the distillery in 1950 and set about restoring it to its former glory. A major programme of restoration and conservation was undertaken in 1993 to establish Strathisla Distillery as the home of the award-winning and globally renowned Scotch whisky, Chivas Regal.

About the Interviewee

Dear WHISKY：
Please introduce yourself.

Sandy：
My name is Sandy Hyslop and I am Director of Blending and Inventory at Chivas Brothers. I joined Chivas Brothers in 2005 but I’ve been working in the whisky industry for over 40 years now. As Master Blender, I oversee the creation of all of Chivas Brothers’ single malts and blended Scotch whiskies.

Dear WHISKY：
What led you to pursue a career in the whisky industry?

Sandy：
I actually ended up working in the whisky industry by chance. It was my father who encouraged me to take the first step: I had originally wanted to study chemistry at university, but he wasn’t so keen on the idea. My father spotted an ad in the local paper for a job in quality control with Stewart & Son of Dundee, and he suggested that I should apply for it. I joined as a sample room assistant in 1983 and studied chemistry one day a week in Aberdeen alongside my role. My first job in the whisky industry gave me a brilliant grounding in the art of blending, for which I’m grateful to this day.

Dear WHISKY：
What aspect of your work at Strathisla Distillery are you most proud of?

Sandy：
I’m hugely passionate about protecting the reputation of Chivas Brothers’ heritage brands. Throughout my time at Chivas Brothers, maintaining the high standards of the company has been integral to delivering the quality products that our customers expect from us. Innovation will always lie at the heart of much of what we do, but there is no basis for it if we don’t practice consistency when distilling our legacy products – such as Chivas 12.

Dear WHISKY：
Can you share a memorable moment from your time at the distillery?

Sandy：
When walking down to the river Isla from the distillery, I love the smell of freshly baked banana bread coming from the fermentation vessels. When I smell this, I know the distillery is running perfectly.

Dear WHISKY：
What is your favorite moment at the distillery?

Sandy：
I love selecting the casks for the Distillery reserve collections from our extensive aged inventory – it is a real opportunity to showcase this wonderful distillery. I am also working on some really exciting projects on Strathisla… so watch this space!

Relationship with Chivas Regal

Dear WHISKY：
How did the partnership with Chivas Regal start?

Sandy：
The relationship between Chivas Regal and Strathisla can be traced to 1950, when the distillery was acquired by Chivas Brothers, but it is likely that Chivas was using the distillate from Strathisla before that date.

Dear WHISKY：
What role does Strathisla Distillery play in Chivas Regal blends?

Sandy：
Strathisla single malt flows through every bottle of Chivas Regal, giving it its signature smooth flavour. Its sweet orchard fruit and freshly baked golden crunch biscuit flavours are integral to forming the classic Chivas Regal signature style.

Whisky production in Strathisla

Philosophy and tradition

Dear WHISKY：
What is the philosophy behind whisky production at Strathisla?

Sandy：
Whisky is much more than just a drink. With precise processes, the rugged romance of the Scottish Highlands around Strathisla and the patience involved in maturation, there’s a lot that goes into the production of Scotch – and specifically, Chivas Regal. The whisky-making process is not one to be rushed. I personally see the new distillate produced at the distillery every week to ensure the whisky is the correct quality before it starts its long maturation journey in cask.

Dear WHISKY：
How have traditional whisky-making techniques been preserved through the generations?

Sandy：
I’m incredibly passionate about protecting the reputation of the heritage brands within Chivas Brothers’ portfolio. The artistry has been passed down through generations, and therefore it’s essential to maintain and honour this heritage. As such, we still use a number of old techniques and machinery within our production process. For example, the short, small copper stills and natural spring water are all core elements contributing to the traditional methods used over the years. When the barley arrives at Strathisla, the first place it goes to is the Porteus mill, a machine that has been operating for decades. We also use traditional wooden washbacks for fermentation. Wood keeps the wash insulated for a consistent fermentation, helping to protect it from seasonal fluctuations.

Dear WHISKY：
Does that mean the traditional techniques has not changed at all?

Sandy：
While we look to preserve traditional whisky-making techniques at Strathisla, we are always looking at how we can innovate and do things differently. Striking the right balance between celebrating tradition whilst investing in innovation is key for the future of Scotch whisky. Development in technology have helped us control the distilling process much more accurately, which ensures the distillate coming from the distillery each week is exceptionally consistent.

Refining techniques and facilities

Dear WHISKY：
What sets Strathisla whisky apart from other distilleries?

Sandy：
Strathisla’s heritage is what sets it apart, as the oldest continuously operating distillery in the Highlands. Over the years, we’ve adapted our machinery, including the shape of the stills, to accommodate the historic listed building. We’ve also worked tirelessly to honour the style established by James Chivas and are proud to have protected and perfected the Chivas Regal blend ever since. By doing so, we found the Strathisla single malt, which has come to define the Chivas style and is the single malt that lies at the heart of every bottle of Chivas Regal.

Dear WHISKY：
What types of casks are used at Strathisla, and in what proportions?

Sandy：
We use a variety of casks when maturing at Strathisla, including American oak barrels, American and European oak Hogsheads and European oak sherry butts. We also have some cask experiments running with exotic casks from all over the world.

Dear WHISKY：
Could you explain the grist ratios and their rationale?

Sandy：
The grist ratios for Strathisla are: 20% course, 68% middles and 12% fines. Getting the ratio right each time is of extreme importance, since the quality of the grist or crushed malt that leaves the mill has a major effect on subsequent performance in the mash house. As a result, our Porteus mill has to be operating at maximum efficiency at all times.

Strathisla Distillery Team-making

People at the distillery

Dear WHISKY：
How many individuals are currently employed at the distillery?

Sandy：
Eight individuals are currently employed at the distillery, comprising of six operators, a team leader and a distillery manager. There are also four employees at the visitor centre.

Dear WHISKY：
Are there any unique characteristics among the staff, such as their origins, experience, passion, or personal characters?

Sandy：
The employees at Strathisla come from a diverse range of backgrounds, but they all share the same passion for whisky and the brands we produce. At the distillery’s visitor centre, Strathisla runs in the blood of the team as several members of our team are second-generation Chivas Brothers employees.

Dear WHISKY：
Could you introduce the core members of the staff and their expertise? 

Sandy：
As Master Blender, I oversee the creation of all of Chivas Brothers’ single malts and blended Scotch whiskies, including Chivas Regal. I’m ultimately responsible for the quality and continuity of every single whisky product at Chivas Brothers, whether it be single malt, blend or blended grain, as well as the inventory we hold. But it’s a team effort – I work with a host of people at Strathisla and many more hundreds of teams across the business that look after everything from operations to sustainability. We wouldn’t be able to craft our incredible whiskies without their hard work and collective passion for the business.

Visitor Experiences

What to expect

Dear WHISKY：
Can you explain the visitor experience at Strathisla Distillery?

Sandy：
We want visitors who come to Strathisla Distillery to feel closer to the true spirit of our smooth Chivas Regal blends, Strathisla single malt, and Strathisla distillery’s heritage. However, at the same time, we have sought to bring Strathisla into the twenty-first century to provide a contemporary visitor experience while retaining the unique qualities that embody its rich 250-year history.

Dear WHISKY：
How have Strathisla achieved the harmony of true spirit and modern experience?

Sandy：
An example of this is the contrast between the exterior and interior of the distillery. The exterior buildings are all listed and protected, and the distillery still retains the iconic pagodas which have become an architectural feature synonymous with the Speyside region. Work has been undertaken within the distillery itself, preserving the history of the interior and retaining the cosy and traditional features that make Strathisla so unique.

Dear WHISKY：
How many visitors does the distillery attract annually?

Sandy：
According to the Scotch Whisky Association (SWA), Scotch whisky visitor centres collectively have risen to become the top visitor attraction in Scotland, welcoming more than two million visitors in 2022. We are proud to support this growth, and Strathisla is now one of the main local tourist attractions, welcoming approximately 10,000 people in 2023. Visitors from all over the world travel to Strathisla to experience the magic of the distillery for themselves, hear about the distillation process from start to finish and taste the whisky produced at the distillery.

Dear WHISKY：
What type of visitors do Strathisla target the most?

Sandy：
One of our central ambitions is to attract as diverse a range of visitors as possible, and we strive to achieve this by ensuring we cater for every type of visitor, from the whisky fanatic to the curiously interested.

Dear WHISKY：
What efforts have been made to attract so many visitors to the distillery?

Sandy：
We have a talented and dedicated community of people on the ground at Strathisla who are focused on delivering the very best customer experience, and we listen closely to feedback from our visitors to curate experiences that place the visitor at the heart. Additionally, we are constantly reviewing and refining our offering to ensure we continue to attract visitors across all ages, nationalities and backgrounds. For example, we have recently introduced a dedicated prestige acceleration team to refine the visitor experiences we offer and to meet the growing demand for luxury whisky experiences, particularly from international consumers.

Dear WHISKY：
How else do you attract international consumers?

Sandy：
Chivas Brothers has also recently opened its first guest house to the public as it looks to extend its world-renowned visitor experiences. The opening of Linn House – which neighbours Strathisla – aims to put Speyside on the map as a luxury tourist destination and encourage visitors from all around the world to experience our distilleries, such as Strathisla, alongside a full mini break in Speyside. We also offer a range of innovative Distillery Reserve Collections, which are available at the distillery and via the website, as well as Distillery Exclusive Editions, which are available only at the distillery shop and help make a visit to Strathisla as compelling as possible.

Future Outlook

Dear WHISKY：
What is Chivas Brothers’s standpoint on the sustainability efforts?

Sandy：
Scotch whisky is an integral part of Scotland’s economic, industrial and cultural landscape. As an energy and resource-intensive industry, it has an important part to play in the race toward achieving Scotland’s net zero targets. Since Scotch is made from three natural local ingredients – grains (malted barley and wheat), yeast and water – the industry must invest in sustainability to preserve and protect the natural environment, to ensure these resources are available for generations to come.

Dear WHISKY：
How are Chivas Brothers supporting sustainability efforts in the industry?

Sandy：
We are investing in strategic inventory management and backing green technology in a big way to help reach our ambitious sustainability commitments, while meeting long-term category demand. In 2023 we announced £60 million in planned investment over the next three years towards our ambition for carbon neutral distillation by the end of 2026, which includes the ongoing roll-out of our heat recovery technology across our distilleries. We are firmly in the era of sustainable Scotch and are working hard to protect the future of it by creating a sustainable path forward for the industry.

Dear WHISKY：
Where do you see yourself in the future?

Sandy：
Being the Master Blender for Chivas Brothers is a huge honour for me, and I relish the opportunity to look after the quality and continuity of all the expressions we produce. I see the future for me making sure we have the right quality distillate maturing in cask for years to come, ensuring the ongoing success of the brand. Also, with the thirst for knowledge and new expressions, innovation will play a big part in my future.

Message for Dear WHISKY Readers

Dear WHISKY：
Could you give our readers a message?

Sandy：
Strathisla distillery is without doubt one of – if not the most – beautiful whisky distilleries. If you have the opportunity, you should come and see the distillery first hand. There will always be a warm welcome waiting for you – everyone here is extremely passionate about the whisky the distillery produces and the importance of this in all the Chivas Regal whiskies.

At Last

Whisky from Strathisla is loved by worldwide fans both as it is and as the core key malt of the world’s famous Chivas Regal and its luxurious sibling, Royal Salute. With its 250 years of history, Strathisla has not only protected its tradition and true spirits but has also tirelessly perfected its whisky along with developing technologies and refining craftsmanship. Sandy’s devotion to quality control reveals his and his team’s determination to secure the whisky and the brand. Strathisla’s future-proofing further protects the industry’s path by firmly committing towards net zero movement and sustainability.