Add water to your whisky: Colin Scott
The Chivas Regal master blender on zero-spice food, shutting down the olfactory senses, and why water brings out the best in Scotch
When you know a man’s nose is insured for a large sum of money, the temptation to stare rudely at it has to be sternly vanquished. So when I met Chivas Regal master blender Colin Scott, I resolutely kept my mind on his fascinating tales of barley and barrels. Now also a marketer and ambassador for the brand, Scott travels around the globe educating audiences about everything Chivas at interactive blending evenings, one of which I attended in Delhi recently.