Fred Laing Jr: Legacy and passion in the family whisky business.
You can’t talk about Fred Laing Jr and Douglas Laing, without first mentioning his father, Fred Douglas Laing (FDL) and of course the inception of Douglas Laing & Co. in 1948; You just cant! FDL who Fred Jr. described to me as “…a man with a genuine love and serious passion for whisky”, had an unwavering determination to succeed in his business, even with limited resources. His decision to acquire the brand name 'King of Scots' was seen as a very wise choice, as it would have provided instant recognition and credibility in the market.
Fred Laing Jr.
Over time, Douglas Laing & Co. has evolved into a highly reputable company, renowned for creating innovative and high-quality products. FDL's legacy of passion and commitment to the industry has been upheld by subsequent generations of the Laing family, including Fred Jr. who continues to operate and manage the company to this very day.
Prepare to be wowed as we delve into the captivating life and illustrious career of Fred Laing Jr., a true titan in the whisky industry, having learned the trade from several greats before joining his family's business.
With a lineage deeply rooted in the world of spirits, Fred has taken the mantel passed down by his ancestors and transformed it into an extraordinary legacy of his own. In this exclusive interview, we uncover the secrets behind his ongoing success, his passion for whisky, and the visionary mindset that has propelled him to the pinnacle of the industry.
The Whiskey Scoop: Could you briefly describe your background in the spirits sector and how you got started for readers who may not be familiar?
Fred Laing: We see ourselves as having come from a blending backdrop in the late 1940s and gone full circle via the Indie Bottler moniker dangled around our neck over the last 20 plus years , back to being blenders of both malts and repute. So the Douglas Laing USP may be that we are a hybrid of Blender, Independent Bottler, and Distiller, however on closer scrutiny we may have unwittingly become a small part of the Scotch whisky establishment, but always ploughing our own very independent furrow.
Could you tell us a little bit about the history and heritage of Douglas Laing & Co.?
Established in 1948 - 75 years ago this year - by Fred Douglas Laing, Douglas Laing & Co. is a proudly independent, family-owned Scotch Whisky Distiller, Blender and Bottler now in its third generation.
Our 75 years of heritage, history and expertise has helped us to refine our processes and create whisky that is consistently exceptional in its offering.
Abiding by the philosophy of presenting Whisky “as the Distiller intended”, we are committed to bottling our Whisky “as natural as it gets” allowing enthusiasts around the globe to come as close as they possibly can to sampling a dram straight from the cask in the hallowed surrounds of a Scottish Distillery Warehouse.
Whisky, Scotch in particular is in the blood of the 2 owner directors, and Cara was previously brand manager of the Jura malt for which she still carries a torch, and also for Bowmore which is an Islay still close to her heart.
As chairman of Douglas Laing, how has the whisky business changed throughout your leadership?
When I joined my father in 1972 after my old fashioned Whisky apprenticeships at Whyte & Mackay (where the Major Hartley Whyte was my first boss) and White Horse Distillers (who were then the owners of Craigellachie and Lagavulin distilleries), it was a culture shock to be working with only 6 other members of the team, including my father.
It was really hands on, such that one day I’d be involved in the blending process on paper, and 3 days later I was rolling the casks to be tipped into the blend, with no suggestion of Health & Safety regulations back then!
I might even have been on the production floor to label the bottles, and I would often help to load 1,100 (12 bottle) cases into a 20 foot container by hand. Since then, Whyte & Mackay has undergone a number of different ownerships, White Horse is simply a brand within the Diageo equation and Douglas Laing have grown considerably to a point that I no longer roll the casks or label the bottles.
However one thing has remained the same across all these years - namely the camaraderie that exists between Scotch Whisky companies, big and small, which most newcomers to the industry point out is largely unheard of in other industries. Yes, the big have got bigger, fortunately so has Douglas Laing & Co, but the spirit of cooperation and friendship between competing companies remains strong.
Can you guide us through the selection and blending process that Douglas Laing employs for your various product lines?
We may not take the most scientific approach, and some larger companies may smile patronisingly at us, as we take a rather simple and human approach.
Essentially, if we like it, then we release it and stand or fall by that decision.
The fact we bottle in small batches maintains our preferred quality insofar as either Cara or Fred will taste, perhaps request a little adjustment, then approve each release before it is bottled. To get to that point, we will have set aside all the distillery Malts stocked from the appropriate region, then we will mix the potential constituents in the same percentage carried in our stocks. That seldom works, though it did first time with Timorous Beastie, so the process is taken forwards playing with differing percentages (it is not hard work!) over a few contrasting sessions. Our selection is wide so that process can run across a few weeks, yet there are not so many to select from in Campbeltown, and the Gauldrons was a process almost as fast as Timorous Beastie.
Can you speak about the significance of the independent bottler in the whisky industry?
When we acquired Strathearn, we became Distillers but wearing our “independent bottler” hat, we reckon the distillers are being - understandably - more protective and a little constrained by what they release from single casks. We say that as there are some very diverse manifestations of how different major malts come out of a single cask after 12, 20 or 30 years maturation, from what may be regarded as their identifiable "family trait".
That is because every cask , being unique, imparts its own fingerprints and DNA onto the spirit within.
Some of the casks carried by the distiller will throw up some super character and flavour, but they may not comply with how the brand formula would/should normally taste. For that sort of reason major distillers will blend a few hundred casks together - in order to even out the volatilities that some of these perceived slightly "rogueish" casks will offer.
An independent bottler like Douglas Laing loves those variations on a theme, particularly at tasting nights when we can taste one of those single casks which are recognisably from the XXX Distillery, but demonstrate the individuality of that cask's heritage.
Essentially it shows why "vatting" is necessary in order to be able to maintain the brand style in the bottle. Our industry acknowledges how important the wood is on the maturing spirit; and we can lovingly, respectfully, and with full appreciation of the original spirit, demonstrate that- independently.
How does Douglas Laing approach sustainability and environmental responsibility in the production and distribution of its whiskies?
Creating Scotch Whisky which is better for the planet is a key strand within Douglas Laing’s growth strategy. To that end, we have removed excess plastic packaging from all our products and will continue to innovate and challenge our suppliers so we become plastic-free by 2025. Our Timorous Beastie brand has partnered with Trees4Scotland to assist us in offsetting our carbon footprint by planting trees in Scotland, and we target planting a minimum of 200 trees in Scotland every year.
We are increasingly challenging our Supply Chain to be green. Our sourcing strategy centres around:
Producing whisky which has no negative impact on the environment.
Procurement of materials - Which are recycled, recyclable or reusable
Efficient production - Which saves energy and reduces waste which infiltrates the environment.
Can you give us the scoop on any upcoming releases or exciting projects currently in the works at Douglas Laing?
2023 marks Douglas Laing’s 75th anniversary and 75 years of Whisky adventures! So, a flavour of what is to come through 2023… We will be excited to open our doors and welcome our friends from the industry to our offices at the new Douglas House with our Sample Room and the Douglas Laing Bar up-and-running. Expect our Social Media channels to be busy coupled with some remarkable new products lined up for launch this year including some Exceptional Single Cask bottlings to some special releases commemorating both Old Particular and Scallywag turning ten!
Also, keep an eye out for Big Peat on Islay during Fèis Ìle this year…
How does Douglas Laing stay true to its tradition and heritage while also innovating and evolving as a company?
I often say “innovation and NPD are in our DNA” and I believe it’s true! One of the advantages of being an independent and dynamic company is the ability to be experimental and react quickly to market / customer / consumer demands without being held back by layers of bureaucracy. We encourage our team to be innovative and rarely turn down good ideas…. a recent example of that being when one of our Distillers experimented with a cask aged Boulevardier at our boutique Highland distillery, Strathearn, which tasted SO good we took it to market and were later awarded with a gold win at The Cocktail Masters 2021. It’s amazing to watch a product develop from a vague concept in someone’s mind to being realised in market only a matter of weeks or months later… we are eager to ensure Douglas Laing never loses that agility or ability!
Can you tell us about any personal highlights or memorable moments from your time as chairman of Douglas Laing?
In 2013, within a 6-month window my daughter Cara and I developed and launched our Old Particular Single Cask range and our Scallywag Speyside Malt brand. It was a lot to deliver in a relatively short space of time meaning a number of late-night meetings and working weekends but it was very special to see them launch and the overwhelmingly positive response from our trade partners. It was one of those moments where it had all been worth the effort and it still gives me a buzz when I see those brands on a retailer’s shelf or behind a bar!
How does the family dynamic influence the decision-making and direction of the company?
The family aspect is very important at Douglas Laing and fortunately, the new generations who join family businesses also have the previous generation's experience to draw on - that is very much the case at Douglas Laing. Both Cara and I are visible and actively involved in the running of the business both strategically and day-to-day. However, we have placed great emphasis on building an excellent team who are driving it forwards. So family is important, and you’ll often see my grandchildren in and out of the office, but we also have a first class, passionate team in place so it’s a great mix and balance that we have. We have no “city” watching over our every move and reviewing investments we make or profits we achieve, so we can really think long term with our own requirements premium in our minds.
Can you share any family traditions or unique perspectives that have been passed down and continue to shape the company culture of Douglas Laing?
Quality is a huge focus and always has been. We believe the first bottle sale is easy but the second and the third will only happen if the quality is there in the bottle. As such, Cara or I approve each and every release, and you’ll see our family initials on the tasting notes of all our single cask releases. We do not bring in a distant or 3rd party “nose” to prepare them, something of a challenge sometimes , but overall a real pleasure for whisky aficionados like us to carry out. Whether it’s a batch of one of our Regional Malts or a Single Cask, it will be tried and approved by a family member.
How does Douglas Laing ensure consistency and quality in its whiskies across different bottlings and releases?
We are less concerned with an absolute consistency - and we actually like that every batch may vary a little - but we are big on quality. And big on keeping the whisky we release as natural as it gets. By that we mean we do not add caramel colouring, we do not chill-filter and we leave the whisky at a high alcohol strength. Essentially it’s not rocket science, so if we like the contents of a single cask, we release it.
Casks which we do not immediately believe are right for single cask release, will still be very good when married within one of our blended regional malts.
So having assembled the different styles of these Regional Malts like Big Peat and Scallywag in house, we know exactly what we are looking for when the pre bottling sample is delivered to us for approval. If it needs a little more of “this” or less of “that” we can and do still make slight but late tweaks and adjustments.
Can you detail your favourite bottle or any particularly notable or award-winning whiskies from Douglas Laing's portfolio?
I do enjoy our Scallywag long with ice, ginger ale and slice of lime. If it’s a Cask Strength Old Particular, I’ll probably opt for an Islay and leave it alone (no water). Over the years I have enjoyed too many to mention here, but a young Aultmore Sherry butt was outstanding (and I still have ONE bottle remaining at home) and some of our 21- 22 year old bottlings of Port Ellen from 20 years ago, still tug at my heart strings. Beyond those, I find a Big Peat straight up, outside in the fresh air ,is pretty hard to beat, but I am biased.
How does Douglas Laing differentiate itself from other independent bottlers and whisky companies in the market?
A large part of the business centres around Single Casks, so we may appear as an Independent Bottler. However that is not how we see ourselves within the family or the company because we come from a blending background and history- something my father would still recognise.
Our modestly titled Remarkable Regional Malts definitely help differentiate us.
They are quality Malts in quirky and unusual packaging carrying a wonderful quality of which we are very proud. They take us back to our blending roots as they see us marry together Single Cask Single Malts from across Scotland which the end result of creating the ultimate Malt Scotch Whisky from its respective region.
Can you speak about any plans or aspirations for expanding the company's reach globally?
The potential is there for Douglas Laing to build and grow, so we have plans, but political events, geographical issues, global warming, rising taxes et al may all get in the way.
We need simply to be sensible and to keep filling those casks needed for expansion.
We want to build, but also want to sleep at night so it’s a balancing act where we manage our cash flow accordingly, and at the same time be adventurous enough to keep investing for the future. The beauty of a family business is that we see the short medium and long term plan… Medium term, the outlook is great and we may even see distillery two appear in the next year or so. Long term continues to be bright.
How do you unwind when you're not working with spirits? Do you have any other interests outside of work that's not related to alcohol?
In the old days I was a teenage hooker - in the rugby sense only , before I moved to wing forward. I played a little bit of soccer, badly, but I do love racket sports. In the sunshine, tennis is my game preferring singles as I like to run the ball down, but summers in Scotland do not allow for much time on a tennis court. So, Squash and Racquetball are really my games of choice. I keep knocking on the door of the Scottish International squash team (over 70s) and am # 5 seed, but have just been told it is a 4 man team, so I may have to wait another year. I just love the combative nature of the game, with no handicap system, being mano a mano, the better man winning regardless of age. One day when I am older I may take up golf but am not sure there is enough adrenalin for me on a golf course; and I know I could get waylaid at the 19th hole. I took up skiing in my 50s and regret not doing so earlier, just loving that downhill challenge, and the views above the clouds.
