May 1st 2024.
Thomas Macrae, a distiller from the Isle of Harris, sat down with us to share his reflections on whisky and why The Hearach holds a special place in the hearts of islanders. As we chatted, he guided us through the intricate process of creating the perfect dram.
Thomas' earliest memory of whisky dates back to his childhood, when he would accompany his dad on visits to a man named Billy in their village. Billy, an elderly man with a striking resemblance to their family dog, was known for his big beard and his love for spinning tales over a glass of whisky. Thomas recalls how this experience shaped his perception of whisky as a social drink, despite not being his drink of choice in his younger years. However, as he grew older, his appreciation for the craft and dedication that goes into creating a good dram grew, especially now as a distiller himself.
After finishing school on the neighboring Isle of Lewis, Thomas spent a year working on his dad's fishing boat. However, the sea was not his calling, and he eventually found himself working in a shellfish factory and then as a civil servant for four years. Although he had always been interested in the distillery, he thought he needed specific qualifications or training in distilling to become a distiller. It wasn't until he saw a job posting that stated "training provided" that he decided to take a chance, and now he is living his dream.
Thomas starts his day at 7 am, tending to the stills and the various machinery needed for the distilling process. As the day progresses, he takes samples from the spirit safe and carefully noses them to ensure they have captured the heart of the spirit, which will eventually end up in a cask. With an aim to create a lighter and consistent spirit, the team runs the still for four hours before moving on to the final part of the run, the tails. Once the spirit run is complete, Thomas pumps the collected spirit into the warehouse for cask filling and begins preparing for the second distillation of the day.
The whisky produced at The Hearach is not just special for its taste, but also for the impact it has had on the island. As the first legal spirit to be made on Harris, it has provided jobs for nearly 50 people and has become a representation of the island and its people. Thomas takes great pride in seeing bottles of The Hearach around the world, knowing that it is a product of their hard work and dedication.
Despite the long hours and constant adjustments needed to maintain the high quality of their spirit, Thomas and his team are always up for the challenge. Whether it's tweaking the machinery or perfecting the recipe, they strive to create the best whisky possible. After a day shift that ends around 3:30 pm, Thomas spends his evenings learning Japanese or indulging in his other hobbies, such as playing football or watching TV.
As Thomas guided us through the whisky-making process, we learned about the various steps involved, from crushing the malted barley to adding yeast and distilling the wash twice. He also explained the importance of taking cuts during the distillation process, with the heads, hearts, and tails each having their own purpose. Finally, he shared that the new make spirit is reduced to cask strength and aged for a minimum of three years in ex-Bourbon or ex-sherry casks in their warehouses in Ardhaisig.
Before we said our goodbyes, Thomas reminded us that whisky is not just a drink, but a way of life on the Isle of Harris. It has brought the community together and provided opportunities for many, including himself. As we left, we couldn't help but feel grateful for the chance to learn from such a passionate and knowledgeable distiller. To read more about the people and stories behind Scotland's finest spirits, be sure to subscribe to Scottish Field.
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