Hall of Fame

Dr. Bill Lumsden achieved a BSc in Biochemistry and Cell Biology from Glasgow University before, in 1982, beginning a PhD in Fermentation Science at Heriot-Watt University’s Department of Brewing and Biological Sciences, now the International Centre for Brewing and Distilling.

After completing his studies, Dr. Bill joined the Distillers Company Limited, the forerunner of Diageo, as a research scientist at their location in Menstrie, before moving into whisky production as a trainee malt distillery manager. After rising to the level of distillery manager he moved into quality assurance, then spent time working in malting, before leaving the company to take up the role of distillery manager at The Glenmorangie Distillery in 1995.

Bill didn’t spend as long as he’d originally intended based at the famous distillery in Tain. After three and a half years there, the company’s previous master distiller stepped down and Bill moved to his current position as director of distilling, whisky creation and whisky stocks at The Glenmorangie Company, which includes the development of whiskies from both the Glenmorangie and Ardbeg distilleries.

During his more than 21 years in the role, Dr. Bill has become well known for his innovative use of wine casks and, most recently, his development of whisky created using wild yeast collected around the Tain site’s barley fields.