Whiskey Legend Frank McHardy Guides Us Through an Enthusiastic Exploration of Whisky Production

The connoisseur elaborates on the unique collaboration with The Whisky Store, where he curated an exceptional assortment of single cask malts to be bottled under the Signature Reserve Frank McHardy line.

Frank McHardy. Image: The Whisky Store

Greetings Frank, You have been involved in the whisky industry for more than 50 years. Could you elaborate on your initial experiences in this industry?

I commenced my tenure as a member of the yard team at Invergordon Distillery, serving from 1963 to 1966. Thereafter, I worked at Tamnavulin Distillery in Glenlivet from 1966 to 1973 as a general process worker, participating in all aspects of distillation and warehousing operations. In 1973, I was designated as the Assistant Manager at Bruichladdich Distillery on Islay and remained in that position until 1977. Subsequently, I relocated to Campbeltown in late 1977 to assume the role of Distillery Manager at Springbank until 1986. From 1986 until 1996, I served as the Head Distiller at Bushmills Distillery in Northern Ireland, where I refined my expertise in whisky production over a decade. In 1996, I returned to Springbank Distillery as the Distillery Manager and subsequently advanced to the position of Director of Production. In 2013, I opted for retirement from full-time employment and have since operated as an independent whisky consultant.

Which of the esteemed locations—Springbank, Longrow, Hazelburn, or Kilkerran—do you believe significantly influenced and defined your career?

Initially at Invergordon, it was likely about securing employment merely to navigate life, akin to other young men. My early interest in distilling was cultivated during my tenure at Tamnavulin, where process workers participated in all facets of distilling and warehousing operations. Each distillery in which I have worked has contributed to shaping and defining my profession by enhancing my experience and knowledge. Particularly at Bushmills, I have acquired knowledge regarding the significance of utilizing wood and the establishment of inventories for prospective utilization and sales. I ultimately utilized these talents and expertise during my tenure at Springbank.

There exists a misunderstanding that older whiskies surpass younger ones in quality; does this assertion have merit, and what is another misconception you would like to dispel?

Image: The Whisky Store

I would not assert that older whiskies surpass younger ones in quality. Nevertheless, aged whiskies typically offer greater flavor and equilibrium because to extended maturation. Do not misunderstand me. Certain younger whiskies can be quite commendable; nonetheless, many of their flavors and qualities mostly derive from the cask in which they are aged. I have consistently maintained that around 60 percent of a whisky's flavor is derived from the cask in which it was matured. Therefore, age should not serve as a criterion for quality whisky; instead, the type and quality of casks utilized for maturation should be considered.

Another prevalent myth is that Single Malt is inherently superior to blends or grain whiskies. I disagree with the aforementioned assertion and emphasize that it fundamentally depends on the duration and quality of the barrel utilized for maturing the whiskies. There exist exceptional blended and grain whiskies as well.

What factors contribute to a quality bottle of whisky, in your view?

I believe that the quality of whisky, particularly malt whisky, is mostly determined by the type of casks utilized for maturation. Additionally, I consistently seek whiskies bottled at a minimum level of 46 percent alcohol by volume (ABV).

I would love my whisky to be no less than 12 years old. The rationale is that the product has neither undergone cold filtration nor had any artificial coloring incorporated. I contend that cold filtering diminishes the product's inherent flavor. Single malts packaged at 40 percent alcohol are likely to have undergone chill-filtration and had colorants incorporated. I suspect that the alcohol content of some older whiskies in the cask has fallen below 46 percent ABV. In this case, I will not be overly concerned about the whisky being cold filtered, as it will still be classified as “cask strength.”

Elucidate further on the unique Whisky Bottling initiative you have undertaken.

Image: The Whisky Store

I am presently collaborating with The Whisky Store in Singapore on various intriguing projects, one of which involves the meticulous selection and sourcing of single cask malts and grain whiskies for bottling under the Signature Reserve Frank McHardy series.

In collaboration with The Whisky Store, you have introduced the Signature Reserve’s Frank McHardy series, comprising 12 rare bottles that you have curated. Please elaborate on the selection process for these bottles.

Currently, there are 14 unique bottlings of these single barrels. All these barrels have been meticulously selected by me from diverse sources within my network. Upon identifying a cask that aligns with my bottling criteria, I will subsequently request a sample from it. Evaluating the whisky through nosing and tasting is the sole method to ascertain its adherence to my standards. We will opt to acquire the cask only if I am satisfied with the whisky. Consequently, I assert that these 14 bottles undergo my rigorous selection process prior to the bottling of the golden liquid. (Laughter)

What motivated your collaboration with The Whisky Store on this special endeavor, and how does this impact your career?

The events commenced when Khoon Hui and Joyce attended the Springbank Whisky School during my tenure as the Director of Production at Springbank. Following numerous discussions and an enriching experience with them, I sensed a connection with their enthusiasm for whisky. This unique bond with them prompted my decision to collaborate with the couple on this exclusive series. Furthermore, I believe this has afforded me the ability to effectively apply the knowledge I have acquired during my entire career.

The collection of whisky has experienced significant growth in recent years. What is your perspective on whisky as an alternative investment?

The assemblage of rare whisky bottles has existed for almost 50 years. At that time, only a few collectors genuinely appreciated a fine dram or two of the liquid gold and shared these drams with their intimate acquaintances. However, currently, there is an increasing number of collectors, or "collectors," who I believe resemble resellers more closely. The primary objective of these resellers acquiring the bottles is to purchase and subsequently resell them at an elevated price in the open market.

Alternatively, they would dispatch the bottles to multiple auction platforms as well. Generally, some individuals purchase whiskies for long-term enjoyment, while others seek to realize a swift profit from their initial acquisition. Regardless of the situation, I possess no definitive opinion on the matter, but I would not rely on bottles to appreciate in value sufficiently to serve as an alternative investment.

What is a personal recommendation you would like to impart to our readers regarding the enjoyment of whisky?

Appreciating whisky is inherently subjective, with individual opinions varying widely. When consuming a single malt, I prefer to incorporate a small amount of high-quality still water to lower the alcohol content to approximately 46 percent. I prefer not to add ice, since it dilutes the flavor, causing the whisky to lose its complexity and become more distinct in taste, contrary to the desired profile of a single malt. Even when consuming blended whisky, the same principle holds true. Nonetheless, I would appreciate certain younger blends served with ice and mixers like dry ginger ale. Ultimately, it hinges on personal preference and the specific type of whisky one wishes to enjoy.

Throughout your whisky journey, you have encountered numerous individuals; could you recount an intriguing narrative from these experiences?

I have encountered many individuals associated with the whisky industry and participated in various whisky exhibitions globally. One of my enduring recollections is my travel to Japan. This occurred shortly after the 2011 tsunami, during which our importer guided us on a tour of several tsunami-impacted regions in Japan. The manner in which the Japanese people addressed the catastrophe will forever leave a profound impression on me.

An intriguing recollection occurred some time ago during Whisky Live Japan. My two colleagues and I observed Richard Patterson, the Master Distiller of Dalmore, doing his customary presentation on stage. The three of us thereafter resolved to engage in a little of amusement by positioning ourselves behind him, out of his sight, and imitating every action he performed. He pondered the reason for the audience's laughter, and upon turning around to see us, he had some pointed remarks to make; nevertheless, he ultimately saw the humor and chose to overlook it.

Identify one someone who has significantly influenced your life.

If there is only one option outside the whisky industry, my wife would undoubtedly be the individual who has significantly influenced my life (laughs). In discussing individuals I have encountered over my time in the sector, I believe that Brendan Monks from Bushmill (formerly Irish Distillers) imparted significant knowledge regarding cask procurement and management. I am profoundly grateful for him.

What developments do you anticipate in the whisky sector in the forthcoming years?

I desire to observe an increase in the emergence of small distilleries that produce products through natural processes, prioritizing quality over maximum yield. I believe that tradition must not be overlooked, even if it compromises greater yields.

To sample the curated collection of whiskies chosen by Frank McHardy, please register for Whisky Journey 2022, taking place from December 2 to 3 at the Marina Bay Sands Expo & Convention Centre.