Billy Walker, Master Blender of The GlenAllachie, always knew he would work with whisky. Growing up in Dumbarton, home to Dumbarton Distillery, where Ballantine’s blended Scotch was produced until 2002, he initially pursued a career as a pharmaceutical research chemist.
“But there was always an attraction to whisky,” he says. “When Hiram Walker & Sons (then the owners of Ballantine’s) called to offer me a position on its technical team, I couldn’t refuse.”
The GlenAllachie is the culmination of Walker’s 52-year whisky journey. His tireless efforts have transformed the distillery into a global phenomenon since he acquired it in 2017.
It speaks for itself: The GlenAllachie 12 Years Old topped the Single Malt 12 Years & Under Scotch Speyside category at the World Whisky Awards 2025.
The 15 Years Old and 18 Years Old also received accolades at the San Francisco World Spirits Competition, International Spirits Challenge, and International Wine and Spirits Competition.
Not a man to rest on his laurels, he was in town to introduce The GlenAllachie’s brand refresh and its new 35 Years Old. He also gave us a sneak preview of The GlenAllachie 11 Years Old Year of the Snake Edition. Bottled at 48 percent, it offers aromas of orange peel, rich chocolate, and caramelised ginger.
As a master blender, is your work more scientific or artistic?
In my opinion, it’s art. Whisky blending relies heavily on instinct and experience, which drives me to explore new possibilities. That being said, I’m lucky to be a qualified chemist; science helps me understand why these things happen.
When should you push boundaries?
The freedom that comes with being privately owned allows us to make bolder decisions, particularly in terms of maturation. We make decisions based on instinct, experience, and a deep understanding of our consumers.
Today’s whisky drinkers are well-informed and curious about how distilleries innovate and tackle challenges to create something extraordinary.
In this context, how does your ambition for The GlenAllachie fit in?
With quality and exceptional whisky, we aim to be the best distillery in Speyside. We have extended fermentation from 60 to between 130 and 180 hours and reduced production from four million to 800,000 litres annually. Using this precise approach, each sherry cask contributes unique notes to the final whisky—a process that requires patience.
When it comes to whisky, what’s the most irresponsible thing you’ve ever done?
[Chuckles] More than 20 years ago, I had a request from this part of the world to add oolong tea leaves to a really nice cask. It was bottled as a liqueur for Taiwan. Although it was very good, it was no longer whisky.
Tell us about the 35 Years Old.
It was matured in three Pedro Ximénez casks, one Oloroso and two virgin oak casks, bottled at 48 percent, and offers caramel, espresso and tropical fruit tones. Old whisky is fascinating to work with, often because it has spent so long in the cask and has experienced fascinating interactions.
What do you pair whisky with?
Generally, most food does not inspire one’s palate; rather, it blinds it. My best friend is water. Usually, I drink whisky at 8.30am, when my mind is freshest and my palate is most clean.
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