if your dream job involves alcohol you
may have some options hi I’m Rebecca
Brayton and welcome to watchmojo.com and
today we’re speaking with three brand
ambassadors from well-known alcohol
brands to find out exactly what their
jobs entail and how they got to where
they are my mom and dad actually worked
for the distillery as well my brother
also worked there for a while have two
first cousins who work there now so
growing up in that culture I wanted to
you know go back after school and work
there in some capacity and when I first
started there started in the distillery
itself learning how to make the whiskey
all the intricacies involved and then I
went to the warehousing side to learn
about how we mature the whisky where we
place the barrels in the warehouse and
now I’m in the quality control side and
we test the whisky for proof in color
and a certain other parameters but we
put a lot of emphasis on the sensory
analysis of the whisky so after after
practicing the sensory analysis of the
whisky I was asked to be the master
taster and of course I said yes
I spent 35 years in production so I I’ve
– about ten distilleries across the
length and breadth of Scotland I 25
years with the odd you before I joined
volume grants I managed the distilleries
for 78 years when Philip of any engine
ended we rebuilt above any England farik
2002 to 2005 I came out at the end of
that pretty stressed out and I knew at
that time we were developing this just
new brand ambassador concept so my
chairman and seeing me across to
Portugal for a meeting to discuss how we
would build this by my pastor body I’m
really from there the company is taking
off in in the sixth product so we have
we’ve now got in excess of 60 brand
ambassadors working across the world yep
a family called Metro de chelly
personally true emeritus caveat a Yasuda
potatoes repeat recognition SEPA mission
Sarah Pittman antenna co-domain de Luna
Rosie diva chichi deliver on France
Bordeaux Volga in Samadhi ratio
hasn’t Arizona me hypnosis or New
Democracy opacity fashion a boxer
support we carry cognac
yo Mentos so submitted the metro – a :
doctah a party of the memo on the new
long experiences in Sioux City a
unfetter met radical sister Waikiki new
forms is Ricky professor de terre he
Andrew this isn’t all the parties in
Metro de chelly I have a PhD in
chemistry which I use some of those
skills in the laboratory to look at the
whisky so we have a scientific side to
the whisky yes but that can say
everything is ok with a whisky and it
could possibly still have an offer Roma
or an off flavor so we do have the art
side of the whisky by nosing and tasting
so we do a very well meshing of the
science and the art time the buses come
from from many different backgrounds
some from distilling itself as two of
them were actually us but four people
now operating in the whisky industry who
were guides summer guides at our
distillery so there’d be students who
had summer job and they’d come in and
the guide for up to three months and
then they’d go back to University the
combat the fall and you do the same
again so I see a lot of people who come
into distilleries for kind of like a
summer job
but it touched in some way to the point
where they figure it they want to make
their living in the in the industry and
they get hooked on it
so they come in from many different
dialects inspiring a lot of bombing who
get really hooked on malt whisky and you
know they’ve learnt a lot and it’s easy
to kind of trade up and move your
depressant you’re a presenter behind the
bar later you’re talking to consumers so
you’re already halfway there see any
good presentation skills you need to
have good knowledge you to understand
that the product you’ve always got to be
talking positively you can’t fall over
in front of the customer that’s good so
there are many things that are absolute
key and common sense so we get them from
many backgrounds but usually they will
have had some sort of alcohol background
my job is it has about three or four
different aspects to it I’m involved at
the distillery on innovation so a new
product development I’m in part of the
Glenfiddich marketing team there’s an
Finnick marketing team will change every
four five six years so
I’m kind of like the steady guy who’s
there all the time who is the keeper of
the information the knowledge the brand
information the history of the family
the history of the brand and I guess the
brand educator and one of my other jobs
is to educate sixteen or seventeen brand
new buses that we have working in
different countries around the globe
Limited O’Shay ad function over the
expertise on ITIL – word and region
d’etre Google so locality Dondo control
et cetera transformation a delicious car
assemblage poor Cal Poly no sommelier
Rapinoe on court support with edible
evaporation a una volta example universe
doha jordan curve the apostate the
Conseil technical society there is a
standard that i do every day when i’m at
work and that’s taste every day I come
into work I’m tasting the different
batches of whiskey when I’m tasting I’m
looking for those inherent notes that
should be there the rich sweet notes
like caramel and vanilla the wood notes
the soft ochre despacio that should be
there every day but I’m also tuned to
anything that might be off so as I’m
tasting I want to be sure that it tastes
exactly like it should because people
around the world have come to expect a
certain flavor a certain aroma also
though we have by the barrel
presentations our Jack Daniels single
barrel whiskey we sell by the barrel so
a company can buy a barrel a person can
buy a barrel a liquor store a bar a
restaurant and they actually come to
Lynchburg and sit down with me and we
taste three different barrels of whiskey
and they pick the one they want so I can
do some of those throughout the day
family of brands tastings where we taste
the gentlemen Jack the old number seven
the single barrel and the honey we talk
about the differences and again that’s
kind of an educational tasting that we
do travel a little bit so really and
truly I don’t have the same day twice
the worst part about my job when I’m
tasting whiskey I have to spit the
whiskey out
may have some options hi I’m Rebecca
Brayton and welcome to watchmojo.com and
today we’re speaking with three brand
ambassadors from well-known alcohol
brands to find out exactly what their
jobs entail and how they got to where
they are my mom and dad actually worked
for the distillery as well my brother
also worked there for a while have two
first cousins who work there now so
growing up in that culture I wanted to
you know go back after school and work
there in some capacity and when I first
started there started in the distillery
itself learning how to make the whiskey
all the intricacies involved and then I
went to the warehousing side to learn
about how we mature the whisky where we
place the barrels in the warehouse and
now I’m in the quality control side and
we test the whisky for proof in color
and a certain other parameters but we
put a lot of emphasis on the sensory
analysis of the whisky so after after
practicing the sensory analysis of the
whisky I was asked to be the master
taster and of course I said yes
I spent 35 years in production so I I’ve
– about ten distilleries across the
length and breadth of Scotland I 25
years with the odd you before I joined
volume grants I managed the distilleries
for 78 years when Philip of any engine
ended we rebuilt above any England farik
2002 to 2005 I came out at the end of
that pretty stressed out and I knew at
that time we were developing this just
new brand ambassador concept so my
chairman and seeing me across to
Portugal for a meeting to discuss how we
would build this by my pastor body I’m
really from there the company is taking
off in in the sixth product so we have
we’ve now got in excess of 60 brand
ambassadors working across the world yep
a family called Metro de chelly
personally true emeritus caveat a Yasuda
potatoes repeat recognition SEPA mission
Sarah Pittman antenna co-domain de Luna
Rosie diva chichi deliver on France
Bordeaux Volga in Samadhi ratio
hasn’t Arizona me hypnosis or New
Democracy opacity fashion a boxer
support we carry cognac
yo Mentos so submitted the metro – a :
doctah a party of the memo on the new
long experiences in Sioux City a
unfetter met radical sister Waikiki new
forms is Ricky professor de terre he
Andrew this isn’t all the parties in
Metro de chelly I have a PhD in
chemistry which I use some of those
skills in the laboratory to look at the
whisky so we have a scientific side to
the whisky yes but that can say
everything is ok with a whisky and it
could possibly still have an offer Roma
or an off flavor so we do have the art
side of the whisky by nosing and tasting
so we do a very well meshing of the
science and the art time the buses come
from from many different backgrounds
some from distilling itself as two of
them were actually us but four people
now operating in the whisky industry who
were guides summer guides at our
distillery so there’d be students who
had summer job and they’d come in and
the guide for up to three months and
then they’d go back to University the
combat the fall and you do the same
again so I see a lot of people who come
into distilleries for kind of like a
summer job
but it touched in some way to the point
where they figure it they want to make
their living in the in the industry and
they get hooked on it
so they come in from many different
dialects inspiring a lot of bombing who
get really hooked on malt whisky and you
know they’ve learnt a lot and it’s easy
to kind of trade up and move your
depressant you’re a presenter behind the
bar later you’re talking to consumers so
you’re already halfway there see any
good presentation skills you need to
have good knowledge you to understand
that the product you’ve always got to be
talking positively you can’t fall over
in front of the customer that’s good so
there are many things that are absolute
key and common sense so we get them from
many backgrounds but usually they will
have had some sort of alcohol background
my job is it has about three or four
different aspects to it I’m involved at
the distillery on innovation so a new
product development I’m in part of the
Glenfiddich marketing team there’s an
Finnick marketing team will change every
four five six years so
I’m kind of like the steady guy who’s
there all the time who is the keeper of
the information the knowledge the brand
information the history of the family
the history of the brand and I guess the
brand educator and one of my other jobs
is to educate sixteen or seventeen brand
new buses that we have working in
different countries around the globe
Limited O’Shay ad function over the
expertise on ITIL – word and region
d’etre Google so locality Dondo control
et cetera transformation a delicious car
assemblage poor Cal Poly no sommelier
Rapinoe on court support with edible
evaporation a una volta example universe
doha jordan curve the apostate the
Conseil technical society there is a
standard that i do every day when i’m at
work and that’s taste every day I come
into work I’m tasting the different
batches of whiskey when I’m tasting I’m
looking for those inherent notes that
should be there the rich sweet notes
like caramel and vanilla the wood notes
the soft ochre despacio that should be
there every day but I’m also tuned to
anything that might be off so as I’m
tasting I want to be sure that it tastes
exactly like it should because people
around the world have come to expect a
certain flavor a certain aroma also
though we have by the barrel
presentations our Jack Daniels single
barrel whiskey we sell by the barrel so
a company can buy a barrel a person can
buy a barrel a liquor store a bar a
restaurant and they actually come to
Lynchburg and sit down with me and we
taste three different barrels of whiskey
and they pick the one they want so I can
do some of those throughout the day
family of brands tastings where we taste
the gentlemen Jack the old number seven
the single barrel and the honey we talk
about the differences and again that’s
kind of an educational tasting that we
do travel a little bit so really and
truly I don’t have the same day twice
the worst part about my job when I’m
tasting whiskey I have to spit the
whiskey out
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