Jamie Muir serves as the Distillery Manager at Tomatin, a renowned Highland distillery in Scotland. In this role, he oversees the entire production process, from mashing and distilling to managing Tomatin’s substantial warehousing operations, which house over 150,000 casks. With years of experience in the whisky industry and a keen eye for detail, Jamie ensures that every step upholds the quality and tradition that Tomatin is known for.
Supported by a dedicated production team of nearly 30 members—many of whom have been with the distillery for decades—Jamie regards his team as the “backbone” of Tomatin’s success. Their combined expertise and dedication contribute to the creation of award-winning drams year-round. Before Tomatin, Jamie honed his skills as the Distillery Manager at Jura, with additional experience at BrewDog, Kilchoman, and Fettercairn. We sat down with Jamie to discuss his background, whisky industry trends, and the innovations shaping whisky today.
What sparked your passion for the whisky industry?
I was fortunate enough to grow up in Jura, a place where whisky is all around you. Being surrounded by some of the most prestigious distilleries in the world you can’t help but be inspired by the industry.
What are some of the proudest moments in your whisky career?
Taking on the role of Distillery Manager at both Tomatin and Jura. Becoming the Jura Distillery Manager was one of the proudest achievements of my career as it meant returning to my roots and to the very place where my distilling journey began.
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Tomatin is a completely fresh challenge, working with an incredible team where the sense of community is felt through the distillery every day, with many people still living in one of the on-site homes (myself included) and I think that is reflected in the outputs.
What are your favorite whiskies, and what makes them special to you?
The whisky I enjoy most often depends on the company I’m with when I’m drinking it. Fettercairn is a dram I frequently reach for when friends are around – it’s a special distillery and a meaningful whisky for me. Each sip brings back fond memories of my time there, making it the perfect choice for sharing with good company.
What advice would you give to aspiring professionals in the whisky industry?
To always be curious and ask lots of questions.
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Most memorable whisky experience?
My first and most memorable whisky experience took place when I was young, living on Jura. After a long day of fly fishing with my dad and friends, we had a bottle of whisky chilling in the river. It wasn’t a rare or special bottle—so much so that we tossed away the cap and passed it around until it was empty. That moment has stayed with me ever since, symbolising the perfect way to toast a great day: sharing stories with people I cherish, surrounded by the wild beauty of Jura.
What are the biggest challenges facing the whisky industry right now?
Rising living costs and increasing expenses for raw materials and cask sourcing are just some of the factors impacting the sector. These factors significantly influence consumer behaviour, shaping the ways in which we must adapt and respond as a distillery and as an industry.
What new and innovative production techniques are being explored in the whisky industry?
As producers, we must be increasingly mindful of our environmental impact as we move forward. Sustainability is a crucial focus throughout our operations, from investing in renewable energy sources like biomass to pursuing full electrification of our facilities. There is much to strive for, and it’s encouraging to witness how the industry as a whole is addressing these challenges through innovative technologies and practices.
Quickfire Questions:
- Best Scotch: Bunnahabhain 18 Year Old
- Best Bourbon: Woodford Reserve Batch Proof 59.2%
- Best for an Old Fashioned: Ardbeg Uigeadail
- Best for a Manhattan: Kilchoman Sanaig or Loch Gorm
- Best for sipping neat: Tomatin 18 Year Old
- Best value: Balvenie Doublewood 12 Year Old
- Hidden gem: Redbreast 12 Year Old
- Guilty pleasure: Whyte and Mackay Blend
- Whisky you’d gift to a connoisseur: Tomatin 36 Year Old
- Whisky you’d take on a desert island: Jura 33 Year Old Oloroso Distillery Release 2024
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