Distell appoints James Sedgwick manager

6th July, 2016 by Kristiane Sherry

Jeff Green has been appointed distillery manager at Distell’s James Sedgwick Distillery, taking over from Andy Watts who has served for 25 years.

Jeff Green will take over from Andy Watts as James Sedgwick Distillery manager

Jeff Green will take over from Andy Watts as James Sedgwick Distillery manager

Watts will now take lead responsibility for the entire Distell whisky portfolio, leading the Centre of Excellence, a department created by the company to focus on process, quality and style of product across its range.

In addition, Watts will provide strategic guidance to the production of Three Ships Whiskies and Bain’s Cape Mountain Whisky, both made at the James Sedgwick Distillery, and manage the Scotch portfolio comprising single malts Bunnahabhain, Deanston, and Tobermory, and blends Black Bottle and Scottish Leader.

He will continue to work alongside the South African marketing team, and will head to the US to continue the roll-out of Bain’s Cape Mountain Whisky in the country.

“It will be very difficult to not have the lead responsibility anymore for the James Sedgwick Distillery family and the 24/7 operation of the site, but I couldn’t have left the reins in more capable hands than that of Jeff and I will be supporting him throughout this transition as best I can,” Watts said.

“I look forward in taking on the challenges of helping craft the production of our world-class brands along with our world-class teams already in place and focusing on innovation and bringing to life some of my work in progress whiskies at the James Sedgwick Distillery.”

Green has worked alongside Watts for the past six years and held lead responsibility for mashing, fermentation and distillation.

“It is an incredible honour to be appointed as distillery manager, only the seventh in the 130 year history of the distillery,” Green commented.

“I have the deepest respect and appreciation for what Andy has achieved during his tenure, not only shaping the way whisky is made in South Africa, but also creating a demand for our whiskies abroad with the incredible international awards he managed to garner over the years.

“It certainly is big shoes to fill, but I’m looking forward to taking on the challenge of catapulting South African whisky to the next level!”

Prior to joining Distell, Green completed a Masters degree in food science, before pursuing a career in wine and cider making.

Earlier this year, Distell named Angus Upton as global brand ambassador for its single malts portfolio as it seeks to grow the brands.

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