Meet The Maker - William Stafford, Distillery Manager and Head Distiller, Hinch Distillery

Drinks Inc. catches up with William Stafford, Distillery Manager and Head Distiller, at Hinch Distillery, Ballynahinch, Co. Down.

1. What does a typical day involve?

Every morning, without fail, the first job is to walk the dog (Toby) before heading off to the distillery. No day is the same at Hinch, but most mornings begin with checking in on the previous evening’s distillations & cask filling operations before heading to my desk and catching up on emails. As distillery manager & head distiller, I have quite a diverse role meaning the day could be one spent in a boardroom, planning the next 12 months strategy or a full day in the warehouse selecting and disgorging casks for some of our whiskies.

2. What’s your favourite thing about your work?

Besides being a massive whiskey enthusiast myself and ultimately getting paid to do something that I love doing, it is all about the people I work with. We have an incredibly talented team, full of characters and its that which makes my role such a joy. One of the most challenging things about whiskey production is that work we do today will not be seen, nor appreciated for around 5 – 20 years until the whiskey has matured and is eventually bottled for consumers to enjoy. This is also an element of what I love about making whiskey for a living, knowing that we are literally building the foundations of an incredible brand which will be enjoyed for many years to come.

3. Interesting fact about the distillery/winery?

Hinch is one of the largest independent distilleries in all of Ireland, purposely built with quality and sustainability at the core. We are a full ‘Seed to Glass’ distillery, meaning that we are in full control of our operations from start to finish. Working closely with our malt supplier, who works with Co. Down farmers to grow barley specifically for us and with a site capable of brewing, distilling, casking, maturing and then bottling our own products, we are well positioned to mitigate against supply chain and logistical issues to deliver world class spirits, fully produced on one site which is uncommon in whiskey production.

4. What was your first job in the industry?

Excluding my time in hospitality, where my passion for whiskey was born, my first distillery Job was with Boatyard Distillery in Fermanagh which was almost 10 years ago now, where I was born and raised. Boatyard was more white spirit focused as for my passion always drew me towards whiskey and hence my journey to Hinch.

5. Highlight of your career so far?

I have been fortunate to work for 3 incredible Irish spirit brands, all at very early stages in their development which has given me experiences that often takes a career to be a part of, so that’s been a highlight of mine and being able to work so closely with the founders/owners in those distilleries has made those experiences that little bit more special.

My current position of Distillery Manager & Head Distiller is a major highlight for me. Being entrusted with one of the largest independent distilleries in the country and in my opinion one of the most incredible facilities in the world, will be a very hard thing to top.

6. Favourite food match with one of your products?

Does a pint of Guinness & dram of Hinch count as a food pairing?

I am a huge fan of pulled beef tacos, and I think they pair brilliantly with our Hinch 5 Year Old Double Wood. Aged in Virgin American oak casks, the woodiness and mocha notes from the whiskey is a great combination.

7.Favourite Hinch Distillery Serve?

Hinch Peated Single Malt! I’ve always been a smoky whiskey advocate and believe that it’s a flavour profile that will continue to grow as people get more exposure to it. Most people have a misconception of peated whiskies, that they are challenging drinks, but our approach with triple distilled peated malt, creates a more approachable and subtle smokiness which is lighter and sweeter than other styles.

8. What’s your favourite drink?

Genuinely, its Single Malt Whiskey, but like everything, it can be occasion driven or dependant on the company I am in. I love being able to sit with friends and family enjoying a stout and a dram of whiskey in the corner of a dark and moody pub that probably doesn’t have Wi-Fi but take me on a sunny holiday and the to the right cocktail bar, I can be partial to exploring the cocktail menu.

9. If Hinch Distillery products are not on offer, what’s your drink of choice?

My choice of Whiskey will be Lagavulin 16 Year Old, a beautifully matured peated whiskey aged in bourbon and sherry casks. This is probably the first whiskey which I really fell in love with so its got sentimental and nostalgic value attached to it for me and that’s a powerful thing when choosing a drink.

10. What excites you most for the future?

The global launch of our new core release single malt. 2025 is a momentous year for everyone at Hinch Distillery. We have poured so much into the distillation and maturation of our whiskies and this occasion marks a new era for the distillery, an era which tells a story of thought-provoking whiskey, true dedication and whiskey that challenges conformity.