Meet the Team

Helen Foord

Founder and CEO of ELE

Helen is the Founder and CEO of ELE, one of the UK's leading content and copywriting agencies for the legal sector. A B Corp, ELE is particularly well-known for its work on ESG-focused communications and supporting businesses with communication and promotion of balancing purpose and profit with social and environmental responsibility.

While her professional background lies outside the whisky and whisky tourism industry, Helen proudly acknowledges her role as a "cuckoo in the nest" on the Spirit of Speyside Whisky School team.

As a dedicated whisky enthusiast, Helen spent many years visiting Speyside as a "whisky tourist" before completing the Spirit of Speyside Whisky School in 2018. Inspired by the region and its remarkable whisky heritage, Helen made Speyside her home and has since become a passionate advocate for the region’s whisky culture.

Her commitment to promoting diversity and inclusion extends beyond her professional work. In 2020, Helen chaired a panel event on gender diversity and women in whisky as part of the Edinburgh Fringe and Just Festival, highlighting her dedication to fostering positive change within the industry.

Now, as a volunteer committee member of the Spirit of Speyside Whisky School, Helen brings her unique perspective, communication and marketing expertise, and unwavering enthusiasm for Speyside’s whisky to the team, aiming to enrich the programme and share her love for the region - and whisky - with others.

Robert Fotheringham, BSc, FIBD,

Global Technical Manager, Lallemand Biofuels & Distilled Spirits

Lectures: The Science of Flavour in New Make Spirit – Parts 1 & 2

Robert has 40 years’ experience of the distilled spirits industry and possesses qualifications in both analytical chemistry and brewing and microbiology. He is a Fellow of the Institute of Brewing and Distilling.

Robert’s career has seen him hold positions as a laboratory assistant at Distillers Company Limited, technical brewer at The Caledonian Brewery in Edinburgh, research scientist and laboratory manager at The Scotch Whisky Research Institute, Edinburgh and for 16 years he was Chief Chemist for Chivas Brothers, Pernod-Ricard, based in Scotland. He is currently Global Technical Manager at Lallemand Biofuels and Distilled Spirits.

His experience covers process troubleshooting & optimization, spirits analysis techniques and extensive knowledge of flavour chemistry, new product development, maturation, and regulated analytes. He has presented papers internationally on the authenticity of Scotch Whisky at the AOAC Florida, IWABA Cyprus and was the author of a chapter on spirits analysis in the Alcohol Textbook. Through the Ethanol Technology Institute, he presents lectures on topics as diverse as flavour control, maturation, and analytical techniques in spirits laboratories.

Mark Kinsman, Dipl.Malt, BSc, FIBD

Distilling and Export Customer Manager, Bairds Malt (Retired)

Lecture - Barley, Malting and Malt

Mark first worked in the malting industry for Moray Firth Maltings on a student placement starting in January 1981 and returned to the industry after finishing university in 1983 as a laboratory manager.

Mark joined the Bairds team in 1988 when he took up the role of Process Manager at their Arbroath Maltings. In 1990, he took on role of Plant Manager at their Inverness Maltings and has been based in the Highlands for the last 30 years. Mark has been the face of Bairds for many of their distilling customers in the time since he joined their commercial team in 2005, representing the business across Scotland and the Far East until retirement in 2020.

“When I first took on the role as Plant Manager in Inverness it was owned by Moray Firth Maltings, but in 2000 when I became the Production Manager for Scotland, both Hugh Baird and Moray Firth had merged to become Bairds Malt as it is known today,”

Mark was elected a Fellow of The Institute of Brewing & Distilling in 2018 after over 10 years of committee work with the Scottish Section of The Institute of Brewing and Distilling. His role included being Chairman of the World-Wide Distilled Spirits Conference held in Glasgow in 2014 and Chairman of the Institute of Brewing and Distilling, Scottish Section in 2015 and 2016.

Ann Miller, MA Hons

The Dram Queen, Chair of the Whisky School Committee

Lecture - Brief History of Speyside’s contribution to Scotch Whisky

Recently honoured by joining the exclusive ranks of a Master of the Keepers of the Quaich, Ann was selected as an International Brand Ambassador by Chivas Brothers at a time when these roles were considered exclusively masculine. As the group’s portfolio of malts and premium blends brands expanded over the years, so did her role. She enjoyed a long career during which she was responsible for communicating engagingly about a wide range of whisky brands around the world. An important part of her responsibility to communicate effectively what is so special about Scotch whisky in general and each brand in particular, was managing and delivering in depth bespoke training courses for a range of industry and media guests from many countries. She also managed and hosted frequent media visits.

Ann was one of the founders of the Festival in 1999 which she served as a volunteer Director for 20 years. She was honoured to be made its Lifetime Ambassador in 2007.

Since 2020 Ann has been independent as The Dram Queen, offering entertaining and informative Scotch whisky experiences in Speyside and beyond in which she shares her passion, knowledge and behind the scenes expertise. Ann is also an Accredited Educator and Provider of a range of training courses throughout Scotland for the Edinburgh Whisky Academy.

Steph Murray

Phoenics Consultancy, former Joint Proprietor and Managing Director of the Shawfern Group Limited

Tasting - The Spirit of Speyside Whisky Festival Awards Finalists

In 2022 the Spirit of Speyside Whisky Festival awarded Steph and her sister Lauren the Ambassador of the Year award for their dedication to the industry both in the area and further afield.

With a passion for drinking whisky which equals her enthusiasm for promoting and educating on the subject, Steph was delighted to be asked to join the Whisky School committee in early 2025. Bringing a wealth of hospitality experience after 20 years of working in the industry, most recently alongside her family as part of Shawfern Group Limited (owners of The Dowans Hotel in Aberlour and Hotel 1881 in Archiestown) for 12 years, she is well versed in bringing whisky to consumers. In her work as a Consultant for Phoenic’s Consultancy, she strives to continue this link to the industry working alongside Speyside’s finest to bring whisky to a worldwide audience.

Finally, as a Whisky School alumna, she looks forward to sharing in the joy of collective knowledge on the subject.

Matthew Porritt

Brand Homes Manager, Inver House Distillers

Matthew grew up in New Zealand but moved to Scotland in 2015, following a passion for whisky. He landed at Glenfarclas, intending to gain work experience for four months working in the warehouses, in mashing and then distilling. Four months turned into eight years as he was offered a job at Glenfarclas as a summer tour guide and then a permanent role, managing the Visitor Centre.

During the pandemic, with the Visitor Centre closed to the public, Matthew was asked to re-train as a Mashman to cover for an operator who was shielding. He says this is a worthwhile experience to have behind him, but not one he wishes to repeat!

In 2023, Matthew accepted a position with Inver House Distillers, responsible for the visitor experiences at Speyburn and Knockdhu distilleries and for Caorunn Gin.

Matthew has more recently taken an interest in the history of distilling in Scotland. His spare time is often spent walking in the hills, searching for the remains of illicit distilling sites from the early 1800’s.

Jim Simpson

Distillery Production Control and Quality Control Manager [Retired]

Lectures with Richard Beattie – Scotch Whisky Mashing; Scotch Whisky Fermentation

Jim joined Chivas Brothers in January 1977 in the Yeast Laboratory at Glen Keith distillery.

He spent the early years of his career gaining knowledge and experience of analytical techniques, yeast production, fermentation, distillery processes and in particular distillery hygiene control. During this time, he studied part time and gained an HNC in Biological Sciences from RGIT in 1982.

In 1985 he moved to Production as trainee brewer with spells at Glen Keith, Strathisla and Glen Grant distilleries. He also spent some time as team leader at the cask filling operation at Glen Keith. Returning to the laboratory in 1988 he looked after the analysis of malt and production process samples.

In 1990 he joined Campbell Distillers as Distilleries Chemist with responsibility for building a new laboratory to support production at Campbell’s three distilleries, Aberlour, Glenallachie and Edradour. The main objectives were to improve yields and improve compliance in wastewater discharges.

During the 1990’s he introduced analytical and organoleptic quality control, worked on, and implemented a major project with Pernod-Ricard Research to remove copper from effluent, developed computer-based accounting for distilleries and was involved with the implementation of SAP in production.

At the beginning of 2000 he took on additional role of Quality Manager for Campbell Distillers whilst continuing as Distilleries Chemist, dividing time between Glenallachie and the bottling hall at Kilwinning. His main objectives included maintaining quality standards in bottling, developing quality control, improving efficiency, and reducing waste.

Jim returned to Glen Keith Technical Centre as Production Control Manager in 2002 when Pernod-Ricard purchased the Chivas Brothers’ Scotch whisky business from Seagram. He continued to work with the team at Glen Keith to provide support for distillery management at all 14 distilleries in Chivas Brothers. He worked closely with Maltsters and yeast suppliers on product quality and was involved with raw materials, processing and NIR groups at SWRI. He was honoured to become a Keeper of the Quaich in 2016 and retired in 2019.

Meet the External Lecturers

In addition to the lectures provided by members of the Committee these external lecturers contributed to the Whisky School in 2024.

Scott Allen, CEng FIChemE

MD Allen Associates, part of the Forsyths Group

Lecture – The contribution to Flavour Development of Pot Stills and Distillation Equipment

Scott Allen is Managing Director at Allen Associates (HPE) Ltd, a market leading chemical and process engineering design consultancy based in Stirling, which in 2022 became part of the Forsyths Group. A Chemical and Process Engineering graduate of the University of Strathclyde, Scott started his career with a global engineering firm and then a leading food ingredients company before joining Allen Associates in 2001. He took on the role of MD in 2006.

During his time at the company Scott has worked with the team at AA to build the business into the largest Scottish based chemical and process engineering design consultancy dedicated to serving the distilled spirits industry. In 2015 Scott was awarded a Fellowship of the Institute of Chemical Engineers (IChemE) and in 2017 he was appointed Visiting Professor at the University of Strathclyde’s Department of Chemical & Process Engineering.

Rhiann Fergusson

Blender, John Dewar & Sons

Lecture - The creation of single malts and blended Scotch whiskies

Having obtained her Masters in Chemistry from the University of St Andrews, Rhiann began her career in the alcohol industry as a packaging intern at Diageo, where she developed a passion for whisky, and a keen nose for sensory assessment.

Joining William Grant & Sons in 2018 as an Innovation Whisky Technologist, she began her training in all aspects of whisky blending. She gained experience in the assessment of new make spirit, created vattings and carried out laboratory and larger scale bottling plant-based trials.

Rhiann made the jump to join John Dewar & Sons [part of Bacardi] in 2020 as Assistant Blender, allowing her to train under award winning Master Blender Stephanie Macleod and to focus on developing her skills as a whisky blender. Since she was promoted to the role of Blender in 2022, she works as a member of the blending team where she is responsible for ensuring all Scotch based products released from John Dewar & Sons are of a consistently high standard every time. In addition, she leads the development of new products in the innovation pipeline for the company where she ensures exciting new liquids are laid down to mature for decades to come.

Dr Barry Harrison, BSc, DIBD

Head of Peat, Raw Materials and Processing Research, Scotch Whisky Research Institute

Lecture - The Contribution of Peat to Whisky Flavour

In 2001 Barry graduated from Edinburgh University with an Honours degree in Biochemistry and soon progressed to study for a PhD in Scotch Whisky flavour chemistry, looking at the influence of peat source on new make spirit flavour. A very exciting application of science to our national drink! He was a student of the International Centre for Brewing and Distilling at Heriot Watt University, but was based at the Scotch Whisky Research Institute (SWRI) for my studies.

The SWRI is the Scotch Whisky industry’s Research & Technology Organisation, funded by Scotch Whisky companies to carry out the research required to address current industry challenges.

On completion of his PhD, he was offered a role in the Raw Materials and Processing research group at SWRI which he now leads. Their research is focused on ensuring whisky production is sustainable in the face of a climate crisis. They provide members with scientific knowledge to help with challenges such as reducing emissions and water use. At the same time, it is important to understand how to control flavour, and maintain flavour diversity, when making changes to raw materials or processes. This understanding of the chemistry underpinning whisky flavour and how distillery variables affect different aspects of that flavour has always been a particular focus of his research within the group.

One of his group’s main projects right now is looking at an array of approaches to use peat as efficiently as possible when producing Scotch Whisky; but, of course, at the same time retaining that characteristic peat flavour. As part of his ongoing quest to improve the relationship of flavour and composition, he is interested in statistics, methodology, the design of experiments and machine learning, including AI. He is keen to explore how such tools can be applied to improve the understanding and management of the whisky making process.

Graeme Littlejohn

Director, Strategy & Communications, Scotch Whisky Association

Lecture - What is whisky? Legal Definitions and Overview of the Scotch Whisky Industry

Graeme joined the Scotch Whisky Association in 2015 and was appointed Director of Strategy & Communication in March 2019. He has over 15 years of experience across a range of political strategy, communications and leadership roles.

Prior to joining the SWA, he served as Head of Office to the Chief Secretary of the Treasury at HM Treasury and has previously held posts in the Scottish Parliament, European Parliament and at Westminster. Graeme has a Masters in International Relations from the University of St Andrews.

At the SWA, Graeme has headed up the industry’s campaign to reduce tax discrimination on Scotch Whisky in the UK, and has been a key spokesperson for the industry on issues ranging from sustainability to international trade. Developing and driving the SWA’s strategy, Graeme has a unique insight into the future priorities of the Scotch Whisky industry.

Diane Stuart, BSc, Dip Dist, PGCert

Whisky Maker – The Macallan

Lecture - An Introduction to Sensory Appreciation and How to Taste

Originally from Speyside, Diane’s first step into the whisky industry was a summer job as a Distillery tour guide. Having studied for a degree in Forensic Science at The Robert Gordon University, Aberdeen, Diane also has a sound scientific background. After graduating in 2009, Diane combined her existing science and distilling knowledge in her first professional role as an Analytical Scientist at The Scotch Whisky Research Institute (SWRI) in Edinburgh. During her time there Diane became a sensory panellist and subsequently took responsibility for managing the day-to-day activities of the sensory panel, which led to a greater involvement in flavour research. During Diane’s time at the SWRI, she attained additional qualifications, gaining The Institute of Brewing and Distilling’s Diploma in Distilling and a Postgraduate Certificate in Sensory Science from the University of Nottingham.

Diane joined Edrington in 2017 as a Trainee Blender, relishing the opportunity to apply her technical knowledge in a production role, and the following year was promoted to Assistant Blender. During this time, she worked as part of the wider sample room team on a varied remit of whisky making activities, including assessing and approving whisky for use in vattings, nosing casks, assessing new make spirit, trouble shooting of production issues, recruitment and training of sensory panel members, and providing training on how Scotch whisky is made. In 2020 Diane was promoted to Master Blender for Naked Malt, taking on responsibility for all elements of liquid delivery, including cask laydown, blend make-up and quality. In February 2022 Diane joined The Macallan as a Whisky Maker. Diane plays a key role in the Whisky Mastery Team, creating and enhancing The Macallan’s exceptional portfolio of single malt whiskies and driving forward the brand’s legacy for the future, based on almost two centuries of whisky making heritage. In this role as the Whisky Maker she uses her skill, experience and craft to support the Lead Whisky Maker in assembling The Macallan’s new and existing single malt whisky expressions and ensure the highest possible quality and consistency in the final product.

Dr Stuart Watts, BSc,

Distilleries Director, Wm Grant & Son Ltd.

Lecture – Distillation

Stuart has worked in the Scotch Whisky industry for over 20 years. He originally trained at Glasgow University where he completed his BSc (Hons) in Biochemistry, before carrying out a PhD in association with the SWRI. Sponsored by Suntory plc., Stuarts' PhD examined the derivation of flavour within Scotch Whisky, specifically looking at how sulphur derived flavours were formed during the production process.

On completion of his studies in 2003, Stuart moved to WM Grant’s Technical Support function working on a number of production efficiency, spirit quality and new liquid development projects. In 2005 Stuart moved to production as Distillation Team Leader for the company’s grain distillery at Girvan, working as part of the team who designed and built a completely new grain still as well as their gin distillery where Hendricks’s gin is produced.

In 2007 he became Production Manager at Girvan, responsible for the complete grain and newly completed malt distillery, Ailsa Bay, on the Girvan site. Stuart moved to the Dufftown site in 2009 as Site Team Leader, responsible for WM Grant’s operation in the north. From 2010 – 2013, while based in Dufftown, Stuart was one of the Directors of the Spirit of Speyside Whisky Festival.

In 2013 Stuart returned to Girvan to take up the post of Team Leader for the Girvan site. His responsibilities included operations on the Girvan distilleries site, including grain and malt whisky distillation, gin distillation as well as the site​'​s extensive spirit handling and warehousing operations. In 2021 Stuart was ​appointed ​Distilleries Director and is responsible for the supply of all liquid production from its distilleries across the group.

He is currently the ​C​hair of the Scottish section of the Institute of Brewing and Distilling, a board member of the Scotch Whisky Research Institute [SWRI] and a Council Member of the National Cooperage Federation. In 2019 he was made a Keeper of the Quaich.