Graeme Cruickshank

# The Path Whisky work is built on repetition, timing, and an understanding of how each stage depends on the one before it. Graeme Cruickshank came up through that structure by way of Denny High School and the University of St. Andrews, then into the warehouse at Chivas Brothers in 1985 as a warehousing team member. He also worked as a production team member at Strathisla distillery. Those first roles put him close to the practical demands of the industry: handling stock, supporting production, and learning the continuity that keeps whisky moving. The value of that early work lies in accumulation. Moving from warehouse to production gave Graeme a working view of the process rather than a desk-level one, and that breadth has shaped the way his career reads now. It is a route defined by time in post, familiarity with the plant, and the discipline required to work across the everyday realities of whisky making. At Aberlour distillery in Speyside, Graeme Cruickshank now serves as Master Distiller. The title fits a career spent close to production, and in his case it points to long experience with the operational side of whisky as much as to technical oversight. His work remains tied to the traditions and demands of the distillery floor.