In Conversation With Richard Paterson OBE on the Release of Wolfcraig’s 14-Year-Old Deluxe Blend Second Edition

This September, I attended the launch of Wolfcraig Whisky’s latest release at an exclusive event in Glasgow. Legendary Master Blender Richard “The Nose” Paterson OBE hosted the evening, sharing stories from his six decades in whisky and guiding us through a tasting of the new Wolfcraig 14 Year Old Deluxe Blend, Triple Sherry Cask Finish (Second Edition). 

Wolfcraig Distillers was founded in 2020 by former Whyte & Mackay CEO Michael Lunn, his son Jamie, and Paterson himself, and is an independent bottler based in Bearsden, Glasgow. As Bearsden is also my hometown, the whisky release feels especially meaningful. Read this fascinating Q&A, which captures some of Richard’s (many) insights into the wonderful world of whisky. 

Richard, you opened the evening by comparing whisky to the cut of a diamond. What did you mean by that?

The cut is everything. Whether it’s a suit, a diamond or a whisky, it’s about precision, timing and knowing when to stop. A badly cut diamond won’t sparkle. A poorly made whisky won’t sing. For me, making whisky is about cutting the spirit correctly, selecting the right casks, knowing when to marry them and then having the discipline to leave them alone. That respect for the cut and timing is what makes brilliance possible.

You also spoke about your family. How did those early experiences shape your approach to whisky?

My great-great-grandfather, Sir William Paterson, founded the Bank of England in 1694. He loved the smell of money. My father and grandfather loved the smell of whisky. My father took me into a Glasgow warehouse when I was a boy. At first, I was messing about and he gave me a sharp tap. He told me to hold the glass properly, swirl it, and say hello. Then he asked me to describe it.….was it heavy like my grandfather, light like my mother, sweet like chocolate or dry like dust? That was my first whisky lesson. It taught me that whisky is not something you knock back; it’s something you respect.

The new release is the 14-Year-Old Deluxe Blend, Second Edition. What makes this expression so distinctive?

This is our flagship blend, made with a premium 50% malt to grain ratio. Every whisky inside it is at least fourteen years old. Ian Macmillan and I, between us, have more than a hundred years of blending experience and we’ve drawn from all five whisky regions of Scotland. What defines this edition is the finish: Amontillado, Pedro Ximénez and Muscatel sherry casks, each seasoned in Jerez for fifteen years before we used them. They bring layers of nut, raisin, chocolate and vanilla, but in balance. Sherry casks must complement the whisky, not overpower it. The 14 is about harmony, complexity and depth. 

Why sherry casks in particular?

Sherry is transformative. Take Pedro Ximénez, the grapes are sun-dried until they’re almost raisins, producing a treacly, sweet wine with notes of Christmas cake. A cask seasoned with PX carries that richness deep into the staves. When you rest whisky in it, those flavours emerge naturally over time. Amontillado brings elegance, Muscatel adds lift. Together, they create indulgent but measured layers. I’ve always said the cask is king. Around eighty per cent of a whisky’s final character comes from the wood, so you must treat it with respect.

For readers who haven’t tasted it yet, how would you describe the flavour journey?

First, look at the colour, mahogany gold with flashes of copper. On the nose, there’s caramel, almonds, sultanas, marzipan, bitter chocolate and a little Seville marmalade. On the palate, you’ll find chocolate, vanilla, spiced cake, gingerbread, praline and Madeira cake, with a whisper of XO Cognac. The finish lingers with raisins and figs. It’s bottled at 46.1% ABV so you can enjoy it neat, while a drop of water will reveal new layers. Take your time with it. Swirl, say hello, taste once, then taste again. Let the whisky speak.

At the launch event you described the warehouse as a living system. Could you expand on that?

A warehouse is alive. A cask at the top of the rack evaporates more, keeps its strength, but can be sharp. One at the bottom matures gently, loses strength, but gains roundness. Maritime air brings its own influence. You must nose and taste across seasons, because casks fall asleep and wake up in their own time. That’s why blending is such an art, you’re drawing voices from a choir and asking them to sing in harmony.

You and Ian Macmillan are both master blenders. How does your partnership influence Wolfcraig?

Ian and I have worked across many distilleries in our careers. Between us we’ve seen most of Scotland’s warehouses inside out. Many of the component whiskies in Wolfcraig 14 come from distilleries where we’ve built relationships over decades. That makes it personal. It’s not just a technical exercise, it’s blending our history and our knowledge into a whisky we want to be proud of.

Looking ahead, what’s next for Wolfcraig?

We’re preparing to launch in the United States with Gonzalez Byass as our distributor. It’s a tough market, but quality always wins. Beyond the 14, we have casks maturing that are 30, 35, and even close to 40 years old. Those will come in time. But the principle is always the same: balance before brawn, quality before quantity. Patience pays off.

And finally, if readers remember one lesson from you, what should it be?

Respect. Respect the cask, the cut, the time. Hold the glass properly. Swirl. Say hello. Don’t knock it back. Listen to the whisky. It will reward you if you give it the attention it deserves.