It’s quite crazy at times and I have to often pinch myself as a reminder of how lucky I am to work with such an amazing brand. I enjoy working with Chivas because I really love the product, but I also really believe in the brand’s core values of shared success, community and generosity. For me it’s certainly better than many of the typical 9-5 jobs out there because I get so spend a lot of time out of the office working in a social environment.
“”… essentially if there is anything to do with Chivas going on you can be sure that I will be involved in one way or another.””
As a brand ambassador, I am the face of Chivas Regal and the representative of the brand here in Malaysia. Given that there are a lot of different groups that the brand touches, I work with a wide range of people from across the industry. One of my primary roles is to act as an educator and share my knowledge of scotch whisky in particular Chivas Regal. This educational role includes training bartenders, hospitality managers and other relevant staff on the brand to increase their knowledge of our products but also of the scotch whisky category as a whole.
Additionally, I arrange and run brand events for consumers. These can vary from range tastings to whisky blending sessions to whisky and food pairings. Beyond that I do a mix of other smaller things, but essentially if there is anything to do with Chivas going on you can be sure that I will be involved in one way or another. It is certainly safe to say that I have a very diverse job!
On the rocks with a tiny splash of water. However, the more time I spend working alongside some of the top bartenders in the country the more I enjoy a good Chivas cocktail. A whisky sour or old fashioned made using Chivas 18 is hard to beat.
“”Don’t feel obliged to drink it neat just because that’s what you’ve heard is the right way. There is no right or wrong way.””
In the production of whisky, if the distilling is a science, then blending is most definitely an art, and the master blender’s craftsmanship is like that of an artist, preserving the subtle individuality of each whisky while combining it with others to bring out their best qualities. In the average week our master blender will nose up to 2000 different whiskies to ensure that quality is not compromised at any stage of the production process. Hence it is vital the blenders have a discerning sense of smell.
In the case of Chivas Regal, blenders must pass a test before they can take on the role. Every blender must undergo 9 separate tests to assess their ability to identify different flavours just by using their nose. To demonstrate this amazing ability, our current master blender Colin Scott, can identify 85 different flavour notes in the Chivas Regal 18-year-old.