The Last Sipper with Richard Paterson
Known as ‘The Nose’, Richard Paterson has spent six decades defining the world of Scotch whisky. From his first dram at eight years old to his current work with Wolfcraig, the legendary master blender reflects on a life devoted to aroma, flavour and time
My first dram was…
I was eight years old when my father [Gus Paterson] took me to his whisky bond [WR Paterson & Co] in Glasgow. As soon as he opened those great wooden doors, the noise of the city disappeared and I was hit by the smell of whisky-soaked oak and maturation wine. I started fooling around, so he took a sample from a cask, poured it into a nosing glass and said, “If you think it’s so funny, tell me what it smells like.” When I fumbled, he clipped me round the ear and said, “Hold the glass properly, swirl it, bring it up, and say hello.” I still remember his words – “Is it heavy as your grandfather or light as your mother?” – and from that moment, whisky became my life’s passion. Nearly sixty years later, that first scent of maturing spirit still stirs me.
My all-time favourite whiskies are…
There have been many, but one that stands out is the Spirit of Scotland blend I created in 1994. It was made to commemorate the first recorded reference to Scotch in 1494, and it went on to win the trophy at the International Wine & Spirit Competition at London’s Guildhall. My father had died just weeks before, so that award was bittersweet – my first true accolade, and one I wished he’d seen. Since then, I’ve created countless whiskies – Dalmore 62, 64, and others – but that 1994 blend will always mean the most.
My favourite whiskies right now are…
It depends on my mood. Whisky is all about emotion. When I want to relax, it’s Wolfcraig 14-Year-Old – soft, elegant, refined. Late at night with friends, it might be Dalmore King Alexander. Some days I’ll reach for Balvenie or Highland Park, or even Laphroaig if I want something with a bit more attitude. The whisky I choose always follows how I feel.
Sawa Whisky and Wine
The best whisky bar in the world is…
Sawa Whisky and Wine in Tokyo. It’s a tiny, intimate space that houses some of the rarest whiskies imaginable – forgotten bottles, ghost distilleries, treasures that most people will never see again. The beauty of it is you don’t have to buy the bottle; you can try a dram of something truly extraordinary. They once poured a 51-year-old Dalmore there, and it’s that spirit of generosity and reverence that makes it liquid gold.
Where I get away from it all is…
My wife Pauline and I love Italy. We’ve travelled across the country, but I’ve never made it to Piedmont. I long to visit Barolo – the king of wines – and stand among the Nebbiolo vines. You can study a book all you want, but it’s not until you’re there, seeing the land and meeting the people, that the wine truly comes alive. It’s the same with whisky.
One place I really want to visit is…
Barolo, absolutely. That’s top of the list – to walk through the vineyards, smell the soil, taste the grapes, and understand why that region’s wines are so revered. The moment you’re there, everything you’ve read about it clicks into place.
My culture fix…
Art, without a doubt. Caravaggio for his drama, Renoir for his warmth. I went back to Malta just to see Caravaggio’s The Beheading of Saint John the Baptist again – it moved me deeply. Art and whisky share something vital: both demand time. You can’t rush either. Look closely, and layers reveal themselves. It’s like Jackson Pollock – people say it’s a mess until they really look. Give it time, and you find an inner world.
Caravaggio’s The Beheading of Saint John the Baptist in Valletta, Malta
My go-to whisky cocktail…
I’m a great believer in cocktails, as long as they’re done properly. Don’t drown it in ice, don’t let it melt. A Whisky Sour made with a good Speyside malt is a favourite. Not bourbon – Scotch. Something a little sweet, maybe finished in port or sherry, with just the right balance of lemon zest and sugar syrup. Done right, it’s magic.
Whisky in five words:
Heritage. Taste. Share. Memory. Time. Whisky is about heritage – monks, distillers, centuries of craft. It’s about taste and sharing it with those you love, creating memories. But above all, it’s about time: time to mature, time to enjoy, time to appreciate what’s in the glass and who you’re sharing it with.
My Last Sipper
That’s the hardest question of all. I’d have them all lined up by my bedside – a Dalmore, a White Mackay, a Wolfcraig – and I’d decide at the last minute. Maybe it hasn’t even been created yet. Perhaps it’ll be one matured in a Barolo cask, something that captures all I’ve loved about whisky and wine and life. Whatever it is, it’ll be shared, not taken alone.
