The Macallan’s lead whisky maker on upholding craft, maintaining discipline, and embracing simple pleasures
Euan Kennedy had no choice but to hit the ground running when he joined The Macallan as its lead whisky maker in 2022. The storied distillery would be celebrating its 200th anniversary in two years then, and Kennedy was tasked with creating what would be TIME:SPACE Mastery, the second expression of two TIME:SPACE releases to mark The Macallan’s bicentenary.
“Pressure? Yes. But I viewed it as a positive thing. I mean, what an opportunity to really influence and shape a whisky like that, and leave a benchmark for the future,” says Kennedy.
Integrating single malt scotch from 14 different cask types, spanning European and American oak sherry seasoned casks to refill casks took a sure hand and a finely tuned palate—and Kennedy’s well equipped with both.
A graduate from Heriot-Watt University’s brewing and distilling programme, Kennedy has accumulated rich and varied experiences. According to a whisky specialist website, he has worked across a variety of fields, including helming a maltings and a distillery, as well as developing ready-to-drink products.
Now, as part of a close-knit team that has the keys to The Macallan distillery, Kennedy is aware of the immense responsibility to uphold its legacy of “incomparable craftsmanship and creativity”. Working with The Macallan’s master whisky maker Kirsteen Campbell, he oversees The Macallan’s core range, creates rare and highly aged expressions, and leads research and development.
“Whenever we’re crafting a whisky, we want to invest the time and energy to do that in a way that uniquely recalls The Macallan ethos. With attention to detail, focus on quality, and at a level that sets us apart,” he says.
Tell us about creating TIME:SPACE Mastery.
Like the way we make many of our whiskies, it was about teamwork. My role was to draw on the samples and pull the whisky together. The benefit of having such a strong team is that they challenge me creatively and positively. So, there is this balance of someone driving a project, but to get it to the next level and across the line, you need a collective sign-off.
What’s a typical work day like?
I’d be in the office at eight or nine to answer a few emails, like we all do. Between nine and 10 is our quiet sensory period, where a couple of the team put out samples for approval, and we’ll compare everything to a known quality standard. It’s a very well established way of working. After that, the team goes our separate ways to focus on what we’re working on: a new development, looking at individual cask samples, and so on. The afternoons are reserved for creative conversations, collaborating and engaging with different teams across the distillery.
What’s one misconception that people have about your work?
That we’re creative all the time. Actually, a huge part of our job is to have a routine and to get the day-to-day quality right.
Do you remember your first drink?
When you grow up in Scotland, you’re surrounded by whisky culturally, so it’s difficult to pinpoint. I do specifically remember the first Macallan I had. My friend’s dad let me try it. It was a Macallan 15 and I wasn’t working in the industry at that time. Without sounding too cheesy, it was really nice to be able to kind of gift him a bottle now to thank me for introducing me to The Macallan.
What is the best professional advice you’ve ever received?
Be curious and ask questions all the time.
How do you find calm?
Getting outside. Going for a walk, a ride or a cycle. I take myself away and spend time by myself.
What does success look like to you?
In the context of whisky making, it is the ability to put a smile on someone’s face. It makes me get a sense that people are enjoying what the team has created.
What is your one non-negotiable in life?
Humility. We are very lucky to be able to do what we do, and it is important to hold on to that.
What’s your idea of a perfect day?
I really enjoy going on holiday to the west coast of Scotland. So, I’d wake up pretty early and have a nice coffee. Actually, working with coffee would be my second dream job. Anyway, after coffee, I’d go out to the hills, maybe with a fishing rod and map, then come back to a beautiful seafood dinner with my girlfriend or family. And a nice dram to end the day.
This story first appeared in the January 2025 issue. Purchase it as a print or digital copy, or consider subscribing to us here
