One Man, Many Malts: The Journey of Stuart Close

or many whisky lovers, the journey begins with a dram. For Stuart Close, it began much earlier—on childhood summer holidays to Islay, where the scent of peat smoke drifts on the breeze and distilleries are as much a part of the landscape as the beaches and hills.

Today, Stuart is a Process Operator at Deanston Distillery, playing a hands-on role in crafting the spirit that will one day become whisky enjoyed around the world. As he puts it, “I make the spirit that goes on to be whisky. No whisky = no customers!”

A Path Shaped by Islay and Curiosity

Whisky has always been in Stuart’s blood. Growing up with strong family ties to Islay meant that distillery tours were practically a summer tradition. His dad’s enthusiasm rubbed off early, giving him an appreciation for the craft well before he ever considered joining the industry.

After university, Stuart felt the pull back to Islay—this time not just as a visitor, but as part of the whisky world itself. He began as a tour guide at Lagavulin and Caol Ila, sharing stories and guiding visitors through the magic behind the spirit. But talking about whisky could only take him so far.

Eventually, he wanted to make it.

That curiosity led him to Bunnahabhain, where he worked in the warehouse and later the mash house, gaining real hands-on experience and deepening his understanding of the craft.

Life eventually brought him back to the mainland for family reasons. Still, luck was on his side: he secured a transfer to Deanston Distillery, a place already familiar thanks to his years at the University of Stirling. Today, Deanston is home.

If Stuart Were a Dram…

Describing yourself is never easy, but Stuart gives it a thoughtful shot:

“Maybe a Laphroaig Cairdeas. Smoky and harsh initially and not to everyone’s liking, but with an underlying smoothness that puts people at ease.”

A dram with personality—just like its inspiration.

Clearing Up the Blended Whisky Misconception

If there’s one myth Stuart would happily send drifting away on the washback steam, it’s the snobbery surrounding blended whisky.

He’s quick to point out that blends are often misunderstood:

“Just because it's slightly cheaper and therefore more accessible means it must be bad… It comes across as snobbery. There are amazing single malts out there, but how can blending those same single malts into an entirely new whisky be considered a bad thing?”

A valid reminder that whisky, at its core, is meant to be enjoyed—not gatekept.

What He’d Change About the Industry

For Stuart, accessibility is key. While he appreciates the beauty of high-end releases, he worries about a growing emphasis on luxury.

“It's important not to price out your die-hard regular fans or you risk losing it all.”

Whisky should be for everyone—not just those with deep pockets.

Would He Ever Work in Another Part of the Industry?

Absolutely. Stuart is passionate about sharing the spirit he helps make, especially with international audiences.

With multiple languages under his belt and a natural enthusiasm for whisky, he sees a future—perhaps one day—representing brands abroad and telling their stories to the world.

If he weren’t working in production, he jokes he’d still be promoting whisky globally. Once the industry gets into your bones, it seems there's no shaking it.

A Place Everyone Should Visit: The Isle of Skye

Stuart’s travel recommendation comes with a cheeky warning about parking, but his admiration for Skye is genuine:

“The scenery is like something out of another planet… You have everything Scotland has to offer in one place.”

A reminder of why Scotland’s landscapes are as beloved as its drams.

His Desert Island Whisky

On a hot desert island, even an Islay-born whisky lover might reach for something lighter. For Stuart, that choice is the beloved Bunnahabhain 12 Year Old.

“Quite a few bottles of that have already been killed in my time!”

A huge thank you to Stuart for sharing his story, his insights, and his passion for the craft. From his early days exploring Islay’s distilleries to his hands-on role at Deanston today, his journey reminds us that whisky is shaped not just by barley and barrels, but by the people who pour their hearts into every spirit run. We’re grateful for the time, honesty, and humour he brought to this conversation—and for the drams yet to come that carry a little bit of his dedication in every drop. Cheers, Stuart!