Whisky People Dr. Bill Lumsden
Issue 161 | Whisky Magazine 39In truth, it stretches back further
than that and could be characterised
as the fruit of research Bill began at the
start of his illustrious career, when he
trained as a yeast physiologist. It was
during these years, when surrounded
by passionate young brewers and
distillers, that he also developed a love
of beer and whisky. So, in many ways,
it’s thanks to his work with yeast that
Dr. Lumsden entered the world of
whisky in the first place.
More specifically, Allta is the result
of Bill’s musing on the origins of
whisky production in Scotland. “Way
back in the day, I can only believe that
most of the distilleries probably did
have something a bit more indigenous
to them,” he muses. “It might be
impossible to prove, but I have this036-040-BillLumsden-WM161.indd 39 26/06/2019 12:36