The world of whisky is undergoing a significant transformation. Traditionally dominated by status labels and collectors, the market is now shifting towards a younger generation of consumers who prioritize authenticity and taste over mere appearance. This perspective comes from Dr. Nick Savage, the Master Distiller at Bladnoch, one of Scotland”s oldest distilleries, who recently visited Puerto Rico and shared his insights on this cultural evolution.
“Whisky enthusiasts are no longer just collectors. People want to savor it, discuss it, and connect with it. They seek flavor, history, and a sense of belonging,” Savage explained during his interview.
Founded in 1817 in Scotland”s Lowlands, Bladnoch has experienced a renaissance over the past decade and is now regarded as one of the most respected names in independent single malt whisky.
Savage”s background is unique; he does not hail from the traditional lineage of Scottish distillers. Instead, his journey began in engineering. With a PhD in mechanical engineering from RMIT University in Australia, he initially worked on measuring vibrations in tennis rackets before pivoting to the whisky industry. “I saw a job ad looking for someone to optimize whisky casks. My friends said, “That job is for you… plus, 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 first took him to Diageo, where he focused on cask innovation and maturation. He then joined The Macallan, one of the world”s most renowned distilleries, as Master Distiller. However, in 2019, he made a bold decision to leave a major player in the whisky scene and join Bladnoch, a historic distillery revitalized under new management.
“What we have is unique: a 200-year-old distillery with character and history, yet completely modernized. It”s like having an ancient spirit in a new structure,” Savage articulated. This blend of heritage and innovation is central to his philosophy. “Engineering takes you 80% of the way, but whisky needs soul. Some decisions are made with intuition, feeling the barrel, and smelling time. It”s not just science,” he emphasized amidst the exclusive range of Bladnoch offerings at Furtivo Speakeasy.
One of the most notable changes Savage has observed is the evolving whisky audience. It is no longer an elitist product reserved for experts. “Whisky is becoming more accessible. Today, it is enjoyed in conversations among friends, paired with music or local cuisine. It”s not rigid or snobbish. Every country adds its own style, which is beautiful,” he noted.
He also highlighted the culinary synergy between Puerto Rican food and whisky: “Boricua cuisine is intense and rich in flavor, just like our whisky. They complement each other wonderfully,” he remarked.
When asked about his personal whisky-drinking habits, Savage”s response was eye-opening: “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 on the rocks, that”s fine too. The only thing I advise is that if you need to mask the whisky”s flavor with soda, you”d better choose a different whisky,” he recommended.
He even admitted 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 said, reflecting on his experience exploring the island by bicycle. “I didn”t expect it to be so green. I thought it would be more urban, but it felt like cycling through “Jurassic Park,”” he laughed. “The people here are incredibly kind. I want to return,” he added, betting that his success with Bladnoch will bring him back to the archipelago.
In Savage”s view, whisky is becoming more human again. It is no longer solely about price points, but rather about emotions, who one shares it with, and the stories held in each glass. “Whisky is entering a new era that is more sensory, more cultural, and more connected,” he concluded, with Puerto Rico already a part of that journey.
