Currently a Whisky Specialist at Diageo and Greg began working there in 2015, initially joining on the Global Graduate Programme and having roles in liquid commercialisation, R&D programme management and maturation strategy. In 2018, he joined the team of 12 expert whisky makers based at Diageo’s Technical Centre in Menstrie.

Currently, he works on both single malt (Talisker/Oban/Lagavulin) and blend (Johnnie Walker) innovation and he is the Master Blender for Bell’s Scotch Whisky. Cask quality and maturation performance is a particular area of expertise with the opportunity for experimentation on casks from both a flavour and losses perspective. This is supported by having the opportunity to sample an inventory of more than ten million casks of maturing whisky from across Scotland.