Part 2 of our special feature as we talk to twelve General Managers of some of Scotland’s top bars to find out what makes then tick. Today’s six feature the mangers at The Black Cat – Inverness, Castle Hotel Whisky Bar – Dornoch, Teuchters Landing – Leith, Ben Nevis Bar – Fort William, Bertie’s Bar, The Fife Arms – Braemar, The Still, Dowans Hotel – Aberlour
Robbie Carr, The Black Cat, Edinburgh
Robbie, 32, has worked in The Black Cat for six years. He began working there while completing a Marine Biology degree at university and has been General Manager for over two years.
He says, “I didn’t know anything about whisky before I started working in The Black Cat, but I just fell in love with it. I always get excited about new stuff coming out, and I love talking about whisky. It’s so diverse. At The Black Cat, I try to get in weird and wonderful whiskies and encourage people to try something different. There’s no point in always having the same thing.
“We get a lot of tourists all year round, and there are first-timers as well as people looking for things they’ve not tried before. We’re not pretentious; it’s easy to fall into that trap in the whisky industry – you should just be truthful, down to earth, and enjoy it for what it is. We just like to find people a dram that they’ll love. I’ve got a great set of questions I ask people to figure out what their palate is like, and we try to open their eyes to the whole big world of whisky out there.
“With whisky, you should never judge a book by its cover – all that matters is that you enjoyed what is in the glass. If you are new to whisky, then don’t rush it, but never give up as there is whisky out there for everybody. I always say to people my personal favourite whisky is a whisky I haven’t tried yet – something new, weird, and wonderful, and drink it any way you want. At the moment I’m drinking Holyrood’s new release, Pitch”.
Jamie Williams Dornoch, Castle Hotel Whisky Bar, Dornoch
Jamie, 43, is originally from New Zealand, but has now been in Scotland for 9 out of the last 11 years, raising a family in the Highlands. He became interested in whisky in 2015 while working at Kinloch Lodge on the Isle of Skye.
A hotel manager by trade, he joined Dornoch Castle and Distillery team as bar manager in 2023 and also hosts Old & Rare whisky tastings in the 15th Century Castle Vault.
He explains, “Aside from having a room full of unicorn bottles, our bar stands out because of our staff. We have a lot of folks who, through uncertainty, are afraid to navigate the myriad of bottles in stock. Our philosophy is to ensure everyone is comfortable and informed.
“I have noticed a desire to explore indie bottles and blends. People have never been more connected than today, sharing and rejoicing in whisky information.
My top tip about whisky is to embrace the mouthfeel. Sometimes it pays to persevere through the fire to get to the flavour. The grip of the alcohol in a cask strength reminds me of acidity in wine. It brackets the experience in a positive way! It encourages a longer (sometimes intense) finish and allows the dram to linger. My favourite type of whisky, at the moment, is anything with heavy esters. Some of the distilleries that are fuelling this interest are Inchmurrin from Loch Lomond, 1990s Ben Nevis, and Glen Elgin. I’m having good fun working through the funk!”
Warren Blair, Teuchters Landing, Leith
Colin, 52, has worked in the hospitality industry for a staggering 28 years and has been at The Piper Whisky Bar for 17 years. He developed an interest in whisky when owner Gillian Kirkland changed the bar into a whisky bar 13 years ago. Before that, he says he just “had a very vague knowledge of whisky from previous jobs.”
He continues, “The bar doesn’t stand out because of one thing; it involves a whole lot more, such as a warm greeting to everyone, making sure everyone is treated the same, a presentable bar, great service, a wide variety of drinks (especially whiskies), knowledgeable staff, fantastic food, and great entertainment.”
He adds, “The great thing about whisky is that it’s there to be savoured and enjoyed, not necked like a shot. Our whisky flights are really popular as they are very selfexplanatory, and the customer can read notes at their own pace.
“There is definitely a whisky for everyone; you may just not have encountered it yet. Also, if you do have a favourite whisky, don’t stop there as there are so many more to enjoy through your personal whisky journey. My favourite at the moment is the Balvenie 14-Year-Old Caribbean Cask. I just like to enjoy it as is, with no frills.”
Lesley Main, Ben Nevis Bar, Fort William
Lesley, 48, is originally from Glasgow and after 25 years in England working in corporate management, she has now moved back to Scotland with her husband Guy.
The couple have managed the Ben Nevis Bar in Fort William since last May. She says, “My understanding of whisky has changed since we moved to Fort William. I didn’t really appreciate its complex heritage and spectrum of flavours.
“We have over 150 whiskies and try to help people find a whisky they enjoy, we don’t want anyone drinking whisky through gritted teeth. We also try and support local and independent businesses where we can such as the Ben Nevis distillery in Fort William.
“We have customers come in from all over the world who want to know our opinions on Scottish whiskies – it’s part of their experience.
“There are guests who know exactly what whisky they like and those who have no idea what they want. That’s exciting because we can take them on a journey, and we find they enjoy the whiskies more when they understand the story behind them. My advice is always ‘Don’t be put off or intimidated by traditional rules’ – drink it how you like it. My personal favourite is Nc’Nean Organic Single Malt which I have neat and chilled. It’s absolutely delicious.”
Mark Shedden Bertie’s Bar, The Fife Arms, Braemar
Mark, 30, has been Bar Manager at The Fife Arms for four years and has a gained a wide range of hospitality experience after completing a degree in International Hospitality Management in Switzerland.
Says Mark, “I have been interested in whisky all my life, with my father being the first introducer of the great product. As I built my career up internationally whisky became a niche of mine, hosting tastings and developing my own knowledge in order to keep my homeland close, and has always remained a key cornerstone to any project I am a part of.
“A fantastic trend which I have witnessed has been the true desire for knowledge and the death of the misconceptions that the whisky industry has been plagued for almost 40 years with ideas of what to drink and how to drink it. Now we have seen a change, our guests are interested not only to try what is considered well known or high prestige but what is new and exciting, or different and rule breaking.
“Whisky and drinking culture has changed significantly across the past 150 years, and it is important to keep this ball rolling. My advice is to find a new distillery that catches your interest, try whisky from new countries and find new favourites. However, when the opportunity is given, try things from the past as it will open your eyes to the nuances of progress and how sometimes things were just better!
“My current whisky of the moment is Wolfburn – an outstanding distillate! I am enamoured by anything they release from American Oak barrels – the perfect balance of sea spray and citrus. My absolute top pick is the Kylver No. 1.”
Lauren Murray, The Still – Dowans Hotel, Aberlour
Lauren, 35, is different from the rest of our interviewees as she and her family have owned the Dowans Hotel for 12 years and she is now Managing Director of the company.
Says Lauren, “You can’t live in the heart of whisky country and not become absolutely obsessed with every part of the industry. Being surrounded by people who live and breathe this magical liquid makes you just as obsessed as they are.”
The Dowan’s Hotel whisky bar is called The Still and features an over 500 strong collection. Lauren adds, “On a day-to-day basis you will often find that the person that you are sitting next to in The Still is one of the titans of the industry. I just love watching industry legends interacting with the guests and the dawning realisation on the faces when they realise just who they have been chatting with over a dram.
“You shouldn’t be afraid to ask questions of those around you. I may have been in this industry for the last 12 years and like to think that I have a solid knowledge base, but I still have so much to learn.”
She continues, “More and more our guests are looking for unique bottles from distilleries. They want access to whisky that they can’t get back home but my heart belongs to Speyside! I also love a cask finish, give me something that has sat in a Port Pipe and I will be your friend for life.
“Asking me to choose my favourite whisky is like asking me to choose a favourite child although you can never go wrong with a Dailuaine, and, if I get my way, then you know which distillery we will bottle our own whisky from!”
Read Part 1 here: