A Toast to Global SWE Alumni
To celebrate 25 years of Amber Restaurant and the iconic Glencairn glass, we invited whisky friends to take part in a ‘Global Whisky Toast’ from around the world. It also felt like the perfect opportunity to reconnect with our global SWE alumni and reflect on their memories at The Scotch Whisky Experience and their careers in whisky.
Laura Salazar
What first sparked your passion for whisky?
My dad and godfather used to greet with a coffee but say their goodbyes with a whisky. Both navy captains would bring a bottle of Chivas Regal after their voyages. With experience in the wine industry in Chile when I moved to Scotland, I wondered if I could flow from wine to whisky. I did, and it was the journey of my life, that then I shared with these two old seawolves and a bottle of Glenfarclas before they passed.
Can you tell us about your time at The Scotch Whisky Experience, do you have have a particularly memorable moment?
Laughing behind the Mac Bar, being serenaded with a ukulele by a customer (on CCTV), horrified by people mixing 18yo whisky with Irn-bru, hosting a Chilean travel TV show in our Whisky Collection and finishing my marketing internship with the clapping of my colleagues.
What has been your proudest career moment?
On my last day at SWE, my friends and colleagues at work surprised me with an engraved Quaich, the Scottish symbol of friendship and alliance, that says “we’re going to miss you.” They organised it all on their own initiative, the only time I saw a Quaich been gifted among us and, I have it now exposed at home to remember that whisky has been made to bring people together, beyond any frontiers.
Can you tell us more about the global reach of SWE, and how special it is that the tours are available in so many languages?
The Scotch Whisky Experience is the gate to the industry. Visitors traveling for up to 20hrs from Brazil, China, Kazakhstan, etc. would find us at their arrival in Scotland, expectant of the legends and myths surrounding Scotch whisky. We were able to host their illusions with all the tools that we had through languages, signs, drawings, sounds, aromas, so they would go back home, enchanted whisky storytellers, after their odyssey.
Do you have any memories of the Amber Restaurant you would like to share as we celebrate its 25th anniversary?
Amber Restaurant gave me a friend for life. Fran, another Chilean girl was working there, Gabi (bookings office) made the introductions. For life’s turns, we are now both back in Chile, still friends and customer service snobs because if we go to a place where we don’t receive a ‘5-star service’, we look at each other and say, “Pff! They could do with some Amber training.”
Douglas Cook
Can you please tell us a little about yourself and your career so far?
I grew up in Edinburgh and studied Marketing and Modern Languages at the University of Strathclyde, where I developed a real passion for languages and international cultures. That led me to live and work in both Spain and Germany early in my career and to build lasting international friendships that have shaped my outlook. Since then, I’ve mainly lived and worked in Scotland (Edinburgh and Speyside), while travelling extensively in roles spanning Scotch whisky sales, marketing, and brand advocacy.
What first sparked your passion for whisky?
My curiosity for whisky really developed while living in Spain and Germany, where I saw first‑hand the pride people had in their local wines and beers. It highlighted how little I knew about Scotland’s own national spirit at the time. My true passion was sparked by the infectious enthusiasm of my colleagues at The Scotch Whisky Experience, where I was introduced to the power of storytelling and the depth and character of the liquid itself. It was a formative and inspiring introduction to Scotch whisky.
Can you tell us about your time at The Scotch Whisky Experience, do you have a particularly memorable moment?
I joined The Scotch Whisky Experience not long after moving back from Germany, and it was an incredibly formative time for me. I loved being able to use my languages with international visitors and to learn constantly from colleagues. Building my knowledge and confidence in talking about all styles of Scotch whisky in German, French, Spanish and Italian was hugely rewarding. That daily interaction, combined with the passion of the team around me, made it a genuinely memorable and influential chapter in my career.
What has been your proudest career moment?
One of my proudest career moments was being inducted as a Keeper of the Quaich. It was a huge honour to receive recognition and to be able to share that moment with my family and colleagues. I feel moments of pride throughout my career on a daily basis; in conversations, events and working with others on projects where connections are made and enthusiasm for whisky is shared. Those small moments can be so rewarding.
Can you tell us more about the global reach of SWE, and how special it is that the tours are available in so many languages?
The place, the product and the people of SWE have an immeasurable impact, reflecting the remarkably international nature of its visitors. Walking into that iconic building and along up the entrance corridor feels like the beginning of a journey. It is a journey which spreads knowledge, understanding, curiosity, passion for Scotch whisky across the world. Offering tours in so many languages is a vital part of that reach. Making Scotch whisky accessible through language allows visitors to connect more deeply with Scotch whisky. Languages are a key that unlocks opportunity, international connection, and cultural understanding, both at home and abroad, and they play a powerful role in how Scotch whisky is understood and enjoyed around the globe.
Do you have any memories of the Amber Restaurant you would like to share as we celebrate its 25th anniversary?
I have many fond memories of the Amber Restaurant. Whenever I’m in the Old Town, I’ve always enjoyed popping in, whether for a bite to eat, a dram, or simply a coffee and cake. It’s a place where it’s easy to (re)connect with the team, relax, and enjoy delicious food in a warm, welcoming space in the heart of Edinburgh.
Maria Martín Reche
Can you please tell us a little about yourself and your career so far?
My name is María Martín, and I am from the south of Spain. I grew up in a family deeply connected to the wine industry, and from an early age, I spent a lot of time in the winery, also working during harvests. Over time, I began to appreciate the strong historical relationship between Scotland, whisky, and wine, especially sherry.
My career has followed a very organic path. I studied Business and International Relations, focusing on global markets, and today I work closely with distilleries that are interested in sherry cask maturation. It’s a role that allows me to bridge heritage and innovation, which I find very rewarding. After finishing my studies, I felt I needed to deepen my knowledge of whisky if I wanted to work with distilleries, which is why I decided to apply to The Scotch Whisky Experience. It provided the perfect foundation, as it not only allowed me to share whisky and its traditions in Scotland with visitors from all over the world, but also gave us continuous learning opportunities and distillery visits, helping us become confident and knowledgeable in what we were presenting.
What first sparked your passion for whisky?
Coming from a family-owned winery, I grew up meeting Scottish visitors who came to learn about and source sherry casks. This was what first sparked my interest in whisky, as there is such a long-standing connection between Scotland and Jerez. Later, living in Edinburgh and working at The Scotch Whisky Experience made everything truly click for me. It was there that I began to fully appreciate whisky, not just as a product, but as a culture deeply rooted in tradition. In many ways, it reminded me of sherry in Jerez, which made that connection even more meaningful.
Can you tell us about your time at The Scotch Whisky Experience, do you have a particularly memorable moment?
Working at The Scotch Whisky Experience was a very formative chapter for me. Being surrounded by people from all over the world, all sharing a curiosity for whisky, was incredibly inspiring. What I valued the most was the team, my colleagues and managers, and the positive working environment we had. Seeing how everyone shared their knowledge with such passion with every visitor really made a difference to the tours and the overall experience.
What has been your proudest career moment?
One of my proudest career moments has been contributing to expanding our family’s reach internationally. Knowing that something so rooted in our heritage in southern Spain plays a role in shaping whiskies enjoyed around the world is very special to me.
Can you tell us more about the global reach of SWE, and how special it is that the tours are available in so many languages?
The global reach of The Scotch Whisky Experience is truly remarkable. Being able to offer tours in multiple languages, and having a team fluent in many of them, makes whisky more accessible and inclusive. It allows people from different cultures and backgrounds to connect with whisky in a meaningful way. It really enhances the experience and reflects the international nature of whisky today. I’ve also had the chance to meet people across the world while working in the industry who previously worked at or visited The Scotch Whisky Experience, which really shows how it creates a global community, people who continue to advocate for Scotch whisky wherever they go.
Do you have any memories of the Amber Restaurant you would like to share as we celebrate its 25th anniversary?
Amber Restaurant has always been such a unique place in Edinburgh, bringing together food and whisky in a very special way. Whether you are new to whisky or more experienced, the pairings they offer enhance the flavours and make whisky even more enjoyable. Celebrating 25 years is a true testament to the quality of their food, service, and whisky selection. This is a must in Edinburgh!
Harry Brennan
Can you please tell us a little about yourself and your career so far?
I’m Harry – I used to work at SWE, and I now live/work in the Netherlands. After working at SWE, I completed a PhD in History before returning to the world of whisky via The Scotch Malt Whisky Society (SMWS) Vaults. Moving to the Netherlands, I continued representing the SMWS as an Ambassador while also starting my own business, EuroWhisky, dedicated to exploring and promoting continental whiskies. I host tastings, write for publications, and generally explore a world of over 900 distilleries.
What first sparked your passion for whisky?
I started working up an interest from 2014, when I shared a bottle of Glenmorangie 10 with my friend Paul. However, it was slow going – working at SWE was what gave me the education and kick to take this further. The final thing that launched my present passion for whisky was a trip to Brittany in 2017, just after I started working at SWE. I got my first experience with Breton whisky, an interest I remember bringing up in my intake interview with Jim and Lenka. In general, I owe the fact that I work with whisky today to SWE.
Can you tell us about your time at The Scotch Whisky Experience, do you have a particularly memorable moment?
I started working there when I moved to Edinburgh in 2017. I was just finishing my MA degree in Cardiff and actually saw my email confirming that I got the job just after stepping off the train in Cardiff, having gone back to finish my house move. So, my start at SWE was my start in Edinburgh!
I worked there until January 2019, and there were too many memorable moments to count. To choose one, I remember leading tour guests up to their seats at the Tattoo. Walking across the Esplanade just before the whole thing kicked off was very surreal!
Can you tell us more about the global reach of SWE, and how special it is that the tours are available in so many languages?
SWE is certainly the first point of contact with Scotch whisky for an enormous number of visitors to Scotland, from all around the world. The tour guides translate what whisky really is – how it is really made – to tourists who have only heard those words out of context before, and that’s just in English! When you account for other languages, it naturally reaches far more people – the efforts made to do this at SWE are important. It was a great environment to work in, among multilingual colleagues and many Scottish or British colleagues equally passionate about doing what they could to reach international visitors through their own languages. I used my level of French to help tourists, and I made great connections with fellow tour guides who studied Spanish, for example.
Laura Hay
Can you please tell us a little about yourself and what first sparked your passion for whisky?
My name is Laura Hay, and I have worked in the whisky industry for almost 30 years. SWE will always have a special place in my heart!
Originally starting my career with Chivas brothers at The Glenlivet Distillery in 2000, I grew up around the wonderful world of Scotch whisky, spending most of my early life living next door to the Glenlivet Distillery. I trained as tour guide for Strathisla, Aberlour, Glen Grant alongside the Glenlivet.
I decided to make the move from The Highlands down to “Auld Reekie” in winter 2004. My boss at the distillery mentioned about ‘The Scotch Whisky Heritage Centre’ and that I should apply for a job there. I did, and the following week I was down for an interview, and I was ecstatic to get the role of Tour Guide/ Visitor Centre Assistant.
Can you tell us about your time at The Scotch Whisky Experience, do you have a particularly memorable moment?
This was a life changing time for me at SWE. I arrived as a fresh country bumpkin who had never lived in a “big city” before. Armed only with knowledge of the distilleries that I had worked at. I was quickly welcomed by the whole team at the company. Very soon my colleagues became like family members to me, and a good few of them are now my lifelong friends. Along with the strong camaraderie, SWE taught me so much more about the great industry that is whisky. I loved the weekly training sessions we had on product, business and historic knowledge. We were always the first to be trained in all the goings on in the industry.
I was very proud to be working there and showcasing our wonderful whisky heritage to the world. I have so many memories of working there. Firstly, I remember the uniform, the classy matching tartan skirt and waist coat. That was changed in the early 2000’s. My memories are of the people I worked with. The team at SWE were instrumental in my ongoing journey in the whisky industry.
Could you tell us more about your whisky journey and career?
I moved onto work at the SMWS for many years as a Society Ambassador, became the Assistant Manager of the Tulibardine Visitor Centre and eventually started my own brand “The Whisky Girl”- freelancing as a whisky specialist for big events all over Scotland and Europe. In 2011, I decided to move to Australia. Arriving in Sydney, March 2011. Within a week I was working a whisky shop in Double Bay, “The world of whisky” where I then met a lot of like-minded people. Within the year, I took the role of Whisky Specialist for Diageo then the Chivas Brothers Ambassador for Australia. My dream job!
Over the next few years, I worked for many different Scotch whisky companies in Australia, and in 2022 I officially decided to take a break. I now work full-time as The Tour Manager of Cascade Brewery, Australia’s oldest running brewery based in Hobart, Tasmania. It is here that I have taken, the years of tour guiding, whisky/spirits and historic presentations, and teach it to the younger generation. A lot of the things I learned about training is through my time spent at SWE. I want others of the newer generation to have the same fun, knowledge filled journey in their careers also, wherever it may take them.
I will never not be in the whisky industry. It is part of me, and it is my heritage. I continue to run my own business on the side. Mostly working as a distillery consultant for a lot of the distilleries set up here in Tasmania and across Australia. I also judge for a few spirit awards annually. Most of which I do now is in the background, my time in the spotlight is done. It is time for the younger crowd to get involved.
SWE continues to be a place that I consider my home. I still talk about my time there and the people I met. I even have a few tour guides that I have trained here in Australia hoping to reach out for a role there when they travel the UK in the coming years. It would be the best move they could do. It was certainly mine!
Slàinte mhath & just keep being you SWE!!!
Moa Reynolds
Can you please tell us a little about yourself and your career so far?
I started my career in whisky working as a visitor assistant at The Scotch Whisky Experience after having moved to Edinburgh from Sweden to study. I found a real interest in the industry and eventually went to to work for The Scotch Malt Whisky Society before deciding to become self-employed to pursue content creation and writing. Nowadays I split my time between content creation on my channel @swedishwhiskygirl where I share my photography and focus on contributing to a friendly and welcoming drinks industry and I also write for various drinks publications. In 2024, I was the co-author of the book SCOTCH The Balmoral Guide to Scottish Whisky which was a real dream come true as I’ve always wanted to write a book.
What first sparked your passion for whisky?
I have had a fascination for flavour combined with culture and history for a long time and actually studied wine before I got into whisky. It was thanks to my husband that I decided to properly give it a fair chance as we tried samples together when he first started working in whisky, just a few months prior to when I got my job at The Scotch Whisky Experience. I thought it was fascinating that something that had been made for such a long time, from only a few ingredients, can have so much flavour and also taste to different to each other depending on the distillery and production methods. I also love hearing stories of whisky from other people and think it has such an interesting connection to memories and experiences.
Can you tell us about your time at The Scotch Whisky Experience? Do you have a particularly memorable moment?
One of my strongest moments during my time at The Scotch Whisky Experience was a couple of weeks into August, with all the madness that The Fringe brings. Our team had been working a late shift with particularly difficult tour groups and everyone’s energy was quite low as we got to the end of the day. Our manager brought us all up after closing to one of the events rooms and we all got to try a little dram all together and I remember thinking that it was one of the best whiskies I had ever tried and it’s still one that always makes me think of that moment. Even though August can be quite intense, it was such a fun summer of work as the people I worked with and got to know through The Scotch Whisky Experience still are some of my favourite people to spend time with.
What has been your proudest career moment?
Ever since I was little, I’ve had a fascination for books and a dream one day to have my name on the cover of something I have written, so one of my absolute proudest career moments is writing SCOTCH: The Balmoral Guide to Scottish Whisky alongside Cameron Ewen.
Can you tell us more about the global reach of The Scotch Whisky Experience, and how special it is that the tours are available in so many languages?
Whilst working at The Scotch Whisky Experience, it became clear so quickly just how many people associate Scotland with whisky and how many different nationalities that walk through those doors to learn more about it. When I travel, it always amazes me how scotch whisky can be found in the most remote places and how popular it is across the world. It’s fantastic to have somewhere like The Scotch Whisky Experience which is so involved with the industry in Scotland that can remain accessible and educational for so many visitors. And not only that, but for those working there who then go on to further work with marketing or spreading the word about scotch whisky and various brands worldwide.
Do you have any memories of the Amber Restaurant you would like to share as we celebrate its 25th anniversary?
My fondest memories of the Amber Restaurant are always of the brilliant team who works here. It’s always a pleasure to walk through the doors and visit both the bar and restaurant and I love to recommend it to visitors coming to Edinburgh.