Ken Grier discusses the brand's futuristic new distillery and unveils its latest single malt
The Macallan Focus
Ken Grier has had a busy few years. Since 2012, he's been a driving force behind the creation and construction of The Macallan’s new distillery, a £140 million, space-age building that will increase The Macallan’s output by 15% while also housing a new visitors centre, café and bar.
That building was finally opened to the public in June this year, drawing nearly universal praise from architects and whisky lovers alike. So now that the distillery is finished, what’s next for Grier and The Macallan? We sat down with Grier to discuss the public’s response to the building so far and to get a first taste of The Macallan Edition No. 4, a single malt released to celebrate the completion of the new distillery.
The new distillery has been open for several weeks now. What has the response been from the public?
The response was overwhelmingly positive. People have been amazed and impressed, they say it’s beautiful and have told me they’ve never seen anything like it. The local community are very proud to have it.
The building is very much in sympathy with the local area, the design echoes the local rolling hills. It’s a very modest and unobtrusive building where the secrets lie inside—and that was deliberate. It’s very much in keeping with the persona of The Macallan. We’re not a terribly upfront brand, we’re a brand that likes to be a little bit modest but then give you a big "wow".
See also: 10 Things To Know About The Macallan's New Distillery
You’ve been involved with the building from the very beginning. What’s most surprised you about it now that it’s complete?
It surprised me how emotional I was about the building. I was really quite tearful at times during the opening. It was such a great effort from my team and really was a lot of personal effort from myself—it was like emptying my brain on to the land and then seeing it there in front of me.
When I think about the building, I think about the drama as you walk through the doors. I think about the majesty of seeing 840 bottles of The Macallan on the wall. I think about the bar, which is right next to the production process—you can’t get any closer than that. Even the pipework is beautiful.