Whisky legend Sandy Hyslop is retiring from his role as master blender at Chivas Brothers.
After more than 40 years at the forefront of Scotch whisky, Hyslop will move into the role of master blender emeritus.
Kevin Balmforth, who has been with the Scotch whisky business of Pernod Ricard for 25 years, will become the new master blender.
Say hello to wee Sandy back in the early days (left)
Sandy Hyslop retires
Hyslop got his start at Stewart & Son of Dundee back in 1983. Over the next 42 years, he became the creative force behind Ballantine’s, Chivas Regal, Royal Salute and a wide portfolio of single malt whiskies. I can attest personally to his breadth of knowledge and a precision mirrored in his famous watch collection.
At many Royal Salute events, where the press pack was often littered with luxury and lifestyle writers, I would see Hyslop light up when asked a geeky whisky question. He is only too happy to share every nugget of the considerable knowledge he has built up over the years. I was a young, very green whisky writer then. It’s validating when someone of such status treats you like you deserve to be there.
At one such event, I recall hacking together a blend at a class Hyslop led. He seemed genuinely impressed. I shoehorn that anecdote into a lot of conversations.
His role as master blender meant ensuring the quality and continuity of all Chivas Brothers whisky brands. But he’s also a developer, a man of endless curiosity that has led him to products such as Royal Salute’s Polo and Fashion expressions, the Chivas Regal Extra Range, The Glenlivet Caribbean Reserve, Ballantine’s 7 years old and many more.
From one master to another, Sandy to Kevin
New master blender for Chivas Brothers
Under Sandy’s leadership, the blending team has grown. One blender who clearly thrived under his stewardship is Kevin Balmforth. He’s been with the company for 25 years, helping shape some of the brand’s most recognisable whiskies. Now he’s the new master blender.
“It’s an incredible honour to follow in Sandy’s footsteps as Chivas Brothers’ Master Blender,” Balmforth says.
“I’ve had the privilege of learning from one of the industry’s true masters, and I’m committed to building on his legacy by exploring new dimensions of flavour while staying true to the heritage that makes our whiskies so distinctive.”
Master blender emeritus Sandy Hyslop
Slàinte, Sandy
As for the man himself, here’s what Hyslop had to say:
“It’s been a real honour and a privilege to contribute to the quality, innovation and heritage of Chivas Brothers alongside my team. For me, the joy of whisky making lies in pushing boundaries – uncovering new flavours and expressions that invite new audiences in, whilst staying true to Scotch’s legacy. Whisky has an incredible ability to bring people together, creating shared moments and connections across generations. Passing on the craft of blending is part of that same tradition. It has been the passion of a lifetime to teach and develop my team to continue that work. It is with great pride and confidence that I pass this privilege onto Kevin, whom I have worked with for 20 years.”
Slàinte, Sandy. It’s been a pleasure. We’ll leave you with a recipe for the Hyslop’s Highball. Like the man himself, it’s understated. But there’s no denying it.
Sandy Hyslop’s signature cocktail
Hyslop’s Highball :
“Fill a highball glass with big ice cubes, add a measure of your favourite whisky! For me, I like Chivas Regal 18 years old, top it up with soda and enjoy!”
