The world’s first luxury blended whisky, Chivas Regal, celebrates its success and heritage of over 200 years through a series of events in Manila including a charity auction and a release of its latest blend variety, Chivas Mizunara. But on what’s behind its international success, its master blenders’ pursuit of new modern drinking experiences, as well as sacred responsibility to the brand’s DNA—Colin Scott, Kevin Balmforth and Hamish Houliston share their thoughts in this exclusive interview.
Among the numerous Scotch whisky brands available in the country, Chivas Regal is hard to miss. A household name enjoyed by countless generations, it has been present on every family’s reverie and continues to entice the younger breed with its innovations.
“We are always experimenting with rare varieties of oak and new types of cask finishes, there are exciting times ahead from the House of Chivas Regal,” Kevin Balmforth, member of Chivas Regal’s blending department, says. Indeed, the whisky brand recently had its success in its release of innovative blends like Ultis and Mizunara, among others. But although the century-old whisky brand adapts to the changing times, the legacy of the Chivas Brothers, James and John, lives on in every bottle.
Take for example Ultis, Chivas Regal’s first blended malt Scotch whisky from its own variants. Released in 2016, it is a masterpiece created by Balmforth’s team of blenders. Five signature single malts from five Speyside distilleries were blended to perfection, all in honour of Chivas Regal's five generations of Master Blenders. It contains namely, the Tormore malt that presents the palate with rich citrus orange notes, the Longmorn malt that reveals a creamy smooth vanilla toffee character, the Strathisla malt with a malty fruity charm and subtle sweetness, the Alt A’Bhainne malt which brings balance and subtlety to the blend, and the Braeval malt that displays a complex floral taste including thick honey, leather, and green notes. Each blend represents the distinctive taste and character of erstwhile master blenders.
“We, master blenders, are basically guardians of the past, present, and future,” Custodian Master Blender Colin Scott quipped. Scott was Chivas Regal’s Master Blender since 1989 until 2016 when he passed the baton to Sandy Hyslop, the new Blending Director. Now as Custodian Master Blender, Scott makes sure that the brand’s traditions, particularly the distinctive blends of its original variants, are maintained. “It is like passing down the teachings of previous master blenders,” he says. Scott explains further that because whiskies take time to mature in barrels and casks, the team of each master blenders overlap. “It is important that the heritage be embedded and the tradition to continue,” Scott says. “In a way, you never really lose the legacy,” Balmforth adds.
It is this brand philosophy that is the magic behind Chivas Regal’s success. Every new bottle of Chivas Regal 12, blended by its current sixth-generation of master blenders, still carries its predecessor’s distinct warm, luscious honey and ripe apple taste. “Once a product is established, our job is to ensure the consistency and quality year after year," Balmforth says. "I honestly believe I have the best job in the world—blending is my life!”