The world of whisky is undergoing a significant transformation. Once dominated by prestige labels and traditional boundaries, it is now attracting younger consumers who prioritize authenticity and flavor over mere appearances. This shift is highlighted by Nick Savage, the Master Distiller of Bladnoch, one of Scotland”s oldest distilleries, during his recent visit to Puerto Rico.
“Whisky enthusiasts are no longer just collectors. People want to enjoy, taste, and discuss whisky. They seek flavor, history, and connection,” Savage noted in an interview.
Founded in 1817 in the Lowlands region, Bladnoch has experienced a revival over the past decade, establishing itself as a respected name in the independent single malt whisky sector.
Transitioning from engineering to whisky, Savage”s journey is unconventional. With a Ph.D. in mechanical engineering from RMIT University in Australia, he initially worked in vibration measurement for tennis rackets before discovering a job that involved optimizing whisky casks. “My friends said, “This job is for you… and there”s free whisky.” I laughed, but it was exactly what I was looking for: applying engineering to something with soul,” he reminisced.
His career began at Diageo, where he focused on cask innovation and maturation. He later joined The Macallan, a globally renowned distillery, as Master Distiller. In 2019, Savage made a bold choice to leave a major player in the whisky industry to join Bladnoch, which had been revitalized under new ownership.
After being closed in 2009, Bladnoch was purchased in 2015 by Australian entrepreneur David Prior, who aimed to restore its former glory. “What we have is unique: a 200-year-old distillery with character and history, yet fully modernized. It”s like having an ancient spirit in a new structure,” Savage explained.
This balance of heritage and innovation is central to Savage”s philosophy. He emphasized, “Engineering gets you 80% of the way, but whisky needs soul. Some decisions are made intuitively, by feeling the cask and smelling the time. It”s not just science.”
One of Savage”s key observations is the evolving audience for whisky. It is no longer an elitist product reserved for experts. “Whisky is becoming more accessible. Today, it is enjoyed in conversations among friends, complemented by music or local food. It”s neither rigid nor snobbish. Each country adds its own style, which is beautiful,” he remarked, referring specifically to Puerto Rico.
When asked about his personal whisky-drinking habits, Savage”s answer was unexpected: “I don”t have a ritual. No one should feel intimidated by whisky. There”s no right way to enjoy it. If you prefer it neat, go for it. If you like it with ice, that”s fine too. The only thing I suggest is: if you need to mask the whisky”s flavor with soda, it”s better to choose another whisky.”
He even confessed to enjoying a highball with ice and lemon using Bladnoch Vinaya, while crafting an Old Fashioned with Bladnoch 16. “Whisky adapts to the moment and mood,” he stated while exploring the island by bicycle. “I didn”t expect it to be so green. I thought it would be more urban, but it”s like cycling in “Jurassic Park”,” he joked. “The people here are incredibly friendly. I want to come back,” he added, suggesting that the allure of Bladnoch would bring him back to the archipelago.
“Whisky is becoming more human again. It”s no longer about prices, but about emotions, the people with whom you share it, and the stories held within each glass,” Savage emphasized. His vision is clear: whisky is entering a new era that is more sensory, cultural, and personal, with Puerto Rico already a part of this evolving narrative.
