Irene is the Sensory Specialist at The Scotch Whisky Research Institute (SWRI) in Edinburgh, the whisky industry’s Research & Technology Organisation funded by Scotch Whisky companies to carry out the research required to address current industry challenges. Irene has a PhD in Sensory & Consumer Science and has worked at SWRI for 8 years, working with their expert sensory panel to increase our understanding of whisky flavour, and also aiding our members to optimise their own in-house sensory analysis. 

Irene answered our questions:

- Do you remember the first whisky you had in your life? 
I remember my mum giving me a hot toddy when I had a bad cold before starting university. Even now I enjoy the warming effects of a toddy after walking my dog on a cold winter night.

- Do you remember the last one?
My last dram enjoyed at home was a special bottling celebrating the Scotch Whisky Research Institute’s 50th anniversary.

- Why do you think the topic is so fascinating?
Although the Scotch Whisky regulations only permit the use of cereal, water and sometimes peat, differences in processing techniques and maturation regimes allows the creation of whiskies with so many varied flavours and that fascinates me. The more I learn about the science behind whisky flavour, the more I want to learn.

- The best setting to taste whisky?
Professionally, with my sensory hat on, I have to say in a comfortable room that is free from distractions and at a time of day that suits you and allows you to concentrate on the samples! Actually, I have been lucky enough to sample some beautiful whiskies straight from the cask in a warehouse on Islay and that takes some beating. But sharing a glass or two with friends is always a pleasure regardless of the setting.

- Your favourite bottle and why?
As I work with a large part of the industry, my personal favourites are remaining a secret! But one is partly for sentimental reasons – my eldest bought me it for Mother’s Day having first asked my husband to photograph what I already had in the drinks cabinet so he could choose something different.

- Whisky pairing, if you really have to pair whisky with something?
I wouldn’t say no to some dark chocolate with a fruity, spicy full-bodied whisky or the saltiness of green olives with lighter styles whiskies.

- We usually limit whisky to a few countries, have you tasted great bottles from unusual countries?
As many of SWRI’s member companies also produce whisky or whiskeys around the globe I have had opportunity to taste a variety of interesting and unusual products in a work capacity. Thanks to a generous sibling, I also acquired an excellent Japanese whisky for my collection although Japan isn’t exactly ‘unusual’ when it comes to whisky.