November Outturn 2024 Feature Article
No doubt over the last month or so you might’ve heard the news (such as in this issue’s introduction) that our local team has shifted; one of those shifts includes a brand new Brand Advocacy Manager — Lachlan Watt.
Many will already know Lachlan from his time at Whisky & Alement and his general presence in the Australian whisky, spirits, and bar scene. I was able to have a little sit down with Lachie after his appointment to discuss his new chapter and get to know our newest BA a bit better — plus, discover two new cocktail recipes from the man himself!
Eight years at the most prestigious whisky bar in Australia — what made you want to start a new chapter?
Well, the last eight years have been incredible, I feel I have learnt so much, achieved a lot, and worked alongside some of the best in the business. I really cannot stress how wonderful it truly has been, an absolute privilege. But all good things come to an end, and I was looking for a new challenge. And serendipitously, one presented itself. I have worked alongside the SMWS in Australia for almost eleven years, and I am looking forward to working with the Society directly going forward, and continuing to serve the members of the society, just not from behind the bar.
Can you give us a quick snapshot of what your career has looked like until this point?
Well, my bar career started in a hotel bar, which I only worked in for around six months, before moving to work at The Kilburn, a whisky bar in Hawthorn run by the venerable Joey Tai, where I was taught nowhere near everything she knows. This is where I first encountered The Scotch Malt Whisky Society as they were a Partner Bar at the time. I remember my first time meeting Matt Bailey, when he was running an event at the Kilburn, while setting up we were both getting incredibly excited about our love of Ardbeg.
After two years of working at the Kilburn, I thought it was also time for my next challenge, I started looking for a job lightly until I ended up at Whisky and Alement in 2016. I became the Assistant Bar Manager in 2017, took over managing our cocktail list, and worked more closely with the SMWS. In 2019, I was promoted to Bar Manager, and have remained there since. Training our team, writing our menus and curating our whisky list have been my focus and a great joy. In 2023, I was very lucky to have been awarded Bar Manager of the year at the World Whisky Awards in London, and while I was in London, I hosted a tasting on Australian Whisky at the SMWS Bar on Greville St… Which rolled on to this year, where I was named Bar Manager of the Year at the Australian Bar Awards.
A man of your acclaim and skill can essentially have almost any Brand Ambassador role — why choose The Scotch Malt Whisky Society? What has drawn you to the brand?
Well, having worked alongside the SMWS for almost my entire hospitality career and I’ve always had a love for the company. The community it has built…resonates with the way I approach the community and whisky more broadly. Whisky brings people together, all around the world, you can go to a whisky bar in any city in most countries and have a common interest with someone. The Society applies that to how they approach the product and their membership. I want to continue growing that, and help take it further.
What are you most excited for in your new role?
I am excited to work closely with the members and help create the experiences they want, from the Partner Bars, to events and media. We are going to have some fun!
What is your favourite flavour profile?
OOFT! I don’t know if I can answer that. I have a few I guess, Spicy & Dry, Oily & Coastal, Lightly Peated, Old & Dignified…It is really tough.
What is your favourite ever Society cask?
I think having a favourite is never possible, I have memorable casks. 119.14, 35.165, 132.5, A5.1, 27.112, 73.83, 143.2…I really could go on.
What are your top 3 albums?
You guys are making this difficult now. I love music, I was raised in hospitality and music. And anyone who knows me well, knows what I like to listen to changes like the weather in Melbourne. But I’ll try, in no particular order: “Led Zeppelin III” Led Zeppelin, “Paranoid” Black Sabbath, “Head Hunters” Herbie Hancock.
What are your top 3 movies?
Oh you bastard, well…”Shaun of the Dead”, “Pan’s Labyrinth”, “The Lord of the Rings Trilogy” and yes I know that is five movies.
Dream dramming partner?
I’d have to say Jimmy Page or Keith Moon…I’m just throwing answers out now. You’ve made this hard.
What are two summer serves you think our members would enjoy using some November Outturn casks? One tall and one short.
Well, these are the two casks I decided to go with! 71.92 and 93.200. Based on flavour, what I would do for summer for the 71.92 is a nutty highball; 30ml of whisky, 10ml sake, 10ml cape Byron Distillery Mac liqueur, add to a tall glass, add ice to the brim, stir to integrate all of the components and then top with Strangelove pear soda, stir once more to bring together and then garnish with lemon zest or pear slices.
For the 93.200, I would go a bit heavier. 30ml of whisky, 5ml Cynar, 20ml Belsazar rosè vermouth, 10ml of fresh orange juice, 2 pinches of raw sugar, a pinch of salt, shake on a lot of ice and strain through a mesh strainer and serve in a rocks glass over ice. Garnish with an orange twist.
This article is featured in November 2024 Outturn — bottles will be available to purchase on Friday the 15th of November at midday AEST exclusively to members of The Scotch Malt Whisky Society. Not a member? Click here to learn more about the world’s most colourful whisky club.
