The Apprentice Whisky maker will play a key role in supporting the Macallan Whisky Makers to produce the whisky products from recipes, and ownership of liquid assessment pre-whisky making age together with assessment of cask quality through supplier samples. It is essential that Apprentice Whisky Maker develops a fundamental understanding and experience of the entire whisky making process to ensure sustainable skillsets for the future. A structured apprentice development plan will be provided within this role to deliver this.
As part of the Apprentice role, a structured development plan will be invested in to ensure skill’s knowledge and experience is built, and moreover, developed into our whisky makers of the future.
Reporting to the Whisky Maker, key responsibilities for this role include:
Co-ordinate new make spirit sensory panel at Macallan, linking into the overall Edrington Group procedures and assessment
Ensure an efficient and compliant sample movements through EDFSS, including single and batch samples, passed operations etc.), together with sample set-up, bottle labelling and tinting to ensure the whisky makers have sufficient sample volume to nose.
Support for stock sampling and assessment (supplier forward samples – maturing samples)
Data co-ordination and reporting – essential analysis of all the current data to support the decision making process
Support for vattings and rackings/ development – with emphasis on co-ordination of reporting, data analysis etc.
Project support/ trials (BU & LQ trials), marketing, sensory training and the sample request process
The apprentice development program will include exposure to brand executions, site visits and innovation project.
The development program will also build skillsets through exposure to, and supporting of VIP, trade and media hosting on site at the distillery.
Represent core liquid in the Macallan Whisky Mastery Team.
Spreading specialist whisky making knowledge and skills to minimise business risk and create succession candidates.
To succeed in this role you would ideally have a scientific qualification/ degree with experience in a similar role within the spirits/ food industry. Sensory aptitude is essential as is the requirement to be able to work using your own initiative, and in a methodical manner cross functionally. High levels of attention to detail and a passion for quality will ensure success in this role.