With Sebastian Büssing, Brand Ambassador for Germany, Loch Lomond Distillery was able to win over a top-class luxury food expert as early as 2019. The globetrotter, having traveled to over 70 countries, who eg for one of the largest whisky fairs, who worked for "Whisky'n'More", works as a fair organizer and freelance whisky specialist journalist. He also produces whisky as an independent bottler under the label "The Spirits Alchemist" and has come up with innovative ideas for CaskAlive! made a name for himself, where, among other things, he launched the first cask-aged whisky in 2016. Since then, some exciting bottlings have followed and the current bottlings are also in great demand...
Since May 2019, his area of responsibility at Loch Lomond has included not only the implementation of tastings but also the representation of the brand at various events and trade fairs. We got to know him personally and did an interview with him. Here is our interview:
WDF: Hello Sebastian. First of all... For those who may not know you yet, could you introduce yourself? Where are you from, how do you get into whisky and what do you do in the industry?
Sebastian: Hello. I'm Sebastian, 39 years old and I come from the beautiful Ruhr area. I actually came to whisky thanks to my grandmother, she gave me a Glenfiddich 18 year old for my 18th birthday. The first sip was terrible, but I remembered that my father also has a lot of whiskies in his bar. So down to the bar, opened a few bottles and smelled them and sipped and realized that everything is different, from fruity, spicy to smoky, everything was there. Curiosity was aroused and then I first looked up what whisky actually is in the dictionary. (Wikipedia etc. didn't exist yet :-D) And that's what happened to me. I am the Brand Ambassador of the Loch Lomond Distillery and the Sauerland Edelbrennerei. Co-organizer of spirits fairs and freelance author of various spirits magazines. Also known as the independent bottler "The Spirits Alchemist" and with my friend Tilo Schnabel also under the label "The Liquid Madness".
WDF: As a brand ambassador for Loch Lomond Distillery... unfortunately you've often heard negative reviews in the past. Loch Lomond was still found on the supermarket shelf. In the meantime, however, this looks very different and a change seems to have taken place. More interesting bottlings on the market, be it grain whisky or special editions. Wherever you look, you can now also find positive feedback from very characterful, but also full-bodied whiskies. What and how has Loch Lomond changed in recent years?
Sebastian: Yes, the "blue tin" is remembered by many whisky drinkers in Germany. It's my job to get rid of this prejudice about supermarket whisky and the rather poor quality. I think a big change came when we built the new cooperage and were able to control the quality of our casks ourselves. Then the cask management was changed and a different maturation was chosen for the standards.
WDF: If we look at the range of Loch Lomond Distillery then we can already say that this is a great achievement. From single malt whiskeys to single grain whiskies to limited editions. For example, what makes Loch Lomond single grain whisky unique?
Sebastian: Loch Lomond Single Grain is unique because it is made from 100% malted barley. Since 2020 we even have a peated variant there. No other distillery in Scotland produces whisky like this.
WDF: If we look at the burning process... Loch Lomond also has special features here. Would you like to tell us about it?
Sebastian: At Loch Lomond we have a variety of different firing apparatuses, the following chart illustrates exactly the different techniques we use. Our "Straight Neck" Pot Still deserves special mention here.
WDF: How would you describe Loch Lomond Distillery's NewMake spirit, the heart of the single malt, in its notes?
Sebastian: Phew, that's a very complex question as we create 11 different styles of New Make alone. In the core range alone, the Inchmurrin (unpeated, very fruity, clear peach notes, due to the wine yeast used and the special cut (high cut) of the middle course.) Loch Lomond (15% smoky whisky content make the New Make appear spicy, there are also notes of green apple and green pear) and last but not least the inchmoan (nicely smoky with notes of bacon, salt and also green apple and green pear)
WDF: What are the main casks used by Loch Lomond Distillery for cask management?
Sebastian: Typically 3 species of American White Oak are used for the Core Range. 1st fill bourbon barrels, refill bourbon barrels and so-called rejuvinated barrels, i.e. old barrels that are scraped out and charred again and then refilled. But especially with single casks, very special casks also come into their own.
WDF: At the last InterWhisky fair in Frankfurt we had the chance to talk a little personally. We discovered and were able to taste the Exclusive Cask bottling you selected. Would you like to tell us something about this and maybe also how the selection of such barrels came about?
Sebastian: That's easy to explain, I always get a list of my colleagues in Scotland and then choose a few barrels that I find interesting and have samples sent to me. Then I try them and what I like comes as a single cask to Germany in consultation with the German importer, Wein Wolf.
WDF: In addition to the Loch Lomond Peated Single Grain Scotch Whisky ... will there be more from the smoky fraction on the market in the future?
Sebastan: We still have the Inchmoan 12 years and in Travel Retail the Inchmoan 10 years, and UAs also have Croftengea and Inchfad as very smoky bottlings. There will always be single casks that are smoky. It would be my wish if a range like the Loch Lomond series could also be built here, similar to the original, 12 year old Loch Lomond, 18 year old Loch Lomond or the Inchmurrin series, 12 year old Inchmurrin, 14 year old and 21 year old.
WDF: As you (and the team) look to the future of Loch Lomond Distillery... what can you envision? Will there be more Exclusive Casks and possibly other exciting products?
Sebastian: Right now I have 3 samples of new, possible single casks for the end of the year in front of me. In a few weeks 2 new single Cask will be released, one with my name on the label again. An unpeated with a Limousin Oak Cask finish and a peated with an Oloroso Cask finish.
WDF: In which markets has Loch Lomond positioned itself and will there be expansion here?
Sebastian: Loch Lomond is very well positioned in the domestic, German and Asian markets, as well as in the USA….but there will definitely be innovations with great new products. keep eyes open 😊
WDF: If we take a look at the German market... where will we be able to find you in the future? Are there various projects that Loch Lomond or you can be associated with?
Sebastian: So you can find me at various fairs or tastings all over the country. I am currently working on a cooperation with a golf tournament organizer, since we are sponsors of The Open, that would of course also work in Germany.
WDF: (ATTENTION SPOILER) In the indicated, one or the other appointment with us, we might get the chance to get a few more insights?! But as we have already learned, you are also busy with other things in addition to your job for Loch Lomond. We also find it very interesting. What is it all about and how does it work?
Sebastian: I'm also brand ambassador at the Sauerland Edelbrennerei and also UA with the brand "The Spirits Alchemist" and the label "The Liquid Madness" together with my friend Tilo Schnabel aka "The Caskhound".
WDF: What are your intentions and goals with The Spirits Alchemist?
Sebastian: So, as the Spirits Alchemist, I'd like to show the whisky drinkers what's possible with unusual cask finishes. There are no limits to creativity and I'm always happy when people are open to try something like that and I keep finding that nobody is disappointed.
WDF: When we look at the repertoire, we notice that you offer somewhat more unusual bottlings here. Is it also possible to taste bottlings within a tasting at your events?
Sebastian: I don't offer tastings with the bottlings, because unfortunately there are only small quantities, because I work with 30-120L barrels and the bottlings are always sold out quite quickly. Unfortunately, you have to buy a bottle yourself and test it at home with friends.
WDF: Last but not least ... What is your "all time favourite" dram?
Sebastian: Phw the question is always difficult to answer, because it depends on the mood, the accompanying food or the season. If I have to name a bottling right now, I'll take the Loch Lomond 12 year old which is "perfectly balanced", that always works 😊
WDF: Sebastian, thank you very much for your time and for the informative insights. We look forward to seeing you soon. A little note for our readers:
On July 9th, 2022 we will be able to welcome Sebastian Büssing as Brand Ambassador of Loch Lomond Whiskies. Here we will have the chance to taste the whiskies of the distillery as part of a whisky experience with him and, of course, to get his up-to-date insights. More info will follow soon on ur channels Website, Facebook, Instagram
Slàinte Mhath