Meet the Educator: Kevin Blair
We’re delighted to welcome Kevin Blair, founder of Barrel & Brand – an events management company that specialises in whisky and spirits education – onboard as an Approved Course Provider.
Based in Wolverhampton, Kevin organises whisky tastings, masterclasses and corporate events led by knowledgeable brand ambassadors. His company also represents select brands like Macaloney's Canadian Whisky and Diablesse Caribbean Rums, reflecting a commitment to high-quality, diverse spirits.
We caught up with him to learn more about what brought him to the role, what makes him tick and what his whisky world looks like, quickfire style.
Tell us a bit about yourself and your role in the industry.
Although relatively new to the whisky industry, I bring decades of teaching experience from a military training background. After retiring from the Royal Air Force (RAF) in 2011 following 22 years of service, I pursued a new path in whisky and entertainment. Earning an MA in Event & Venue Management, I immersed myself in the industry, completing Edinburgh Whisky Academy’s Certificate courses and the Diploma in Single Malt Whisky. For over five years now, I’ve proudly served as a brand ambassador, actively promoting various whisky brands.
How did you get into spirit education?
My first encounter was at a Mackmyra masterclass in 2014 which inspired me to find out more about the whole process, supply chain and product styles.
What do you love about teaching?
With around 20 years of experience teaching military electronics and another three in event and venue management, I’ve always found great fulfilment in delivering experiential learning opportunities. Hearing positive feedback from the students I engage with is incredibly rewarding and continues to inspire my passion for teaching.
What excites you most about EWA?
I thrive on structure, clear examples, and hands-on learning, all of which the EWA excels at providing. Offering SQA-Approved courses that contribute to Continuing Professional Education (CPD) is a significant benefit for the industry, promoting both professional development and standards of excellence.
What advice would you give someone wanting to learn more about whisky/get into the whisky industry?
Don’t leave it as long as I did! And, if you’re doing chemistry at school, never mind putting potassium in water for a reaction, ask your teacher about distillation. It’s far more interesting and you’ll get a better reaction!
Whisky wisdom: quick fire questions
First whisky you ever tasted?
In or around 1985-6, It would have been either a Famous Grouse or a Bells, I was working as a waiter in a hotel in Grangemouth and as guests arrive for the reception, they are offered either a whisky, an orange juice or a vodka. Needless to say, there was usually some whisky left over.
Best whisky you have ever tasted?
That’s a hard one, initially Mackmyra Gront Te (Green Tea). I may be a little biased but that now has to be Macaloney’s Sugar Kelp Peat Project. I like complexity.
Favourite distillery to visit?
Falkirk Distillery, as it’s in my hometown but also anything in Islay.
Favourite non-whisky drink?
Give me a minute. A decent Douro red wine.
Favourite whisky and food pairing?
The aforementioned Peat Project but with an amazing Bexton Stem Ginger Cheese.
What person, from the past or present, would you most like to share a dram with? My dad, we never got the chance.
