Whisky Voices: Georgie Bell
This interview is part of my ongoing Whisky Voices Series, where I sit down with leading voices in the whisky world, from distillers and writers to ambassadors and innovators, to capture their unfiltered thoughts on heroes, villains, surprises, trends, and wishes.
This time, I sat down with Georgie Bell, co-founder and CEO of The Heart Cut. Georgie’s route into whisky began academically, studying geography at the University of Edinburgh, where a dissertation on whisky and regional identity set the course for a career spanning bar work, global brand ambassadorships at Scotch Malt Whisky Society, senior roles with Diageo and Bacardi, and now independent bottling.
Founded in 2023 with her husband Fabrizio Leoni, The Heart Cut has already earned major industry recognition, including Independent Bottler of the Year at the Icons of Whisky Awards and Producer of the Year at The Whisky Exchange Awards 2026. Alongside this, Georgie serves as a trustee of the Wine & Spirit Education Trust, underscoring her long-standing commitment to education.
Whisky Hero
“Honestly, whisky drinkers,” Georgie said without hesitation.
“Every single one of them who has an open mind and is helping build the whisky industry of the future. Without whisky drinkers, we wouldn’t have distilleries at all.”
Whisky Villain
“High age statements without substance!” Georgie’s frustration is clear.
“Another ‘oldest’ whisky. Another 21, 23, or 25-year-old bottle with a huge price tag, and nothing else to the story. No flavour discussion. No meaningful cask information. No distillery context.”
For her, age alone is not value.
“If the only thing backing up the price is the number on the label, then please stop!”
Whisky Surprise
“I shouldn’t be surprised,” she admitted, “but how much people have loved The Heart Cut.”
Georgie and her husband built the company with a clear ethos: total transparency through direct cask sourcing from partner distilleries, a genuinely global outlook, and a strong emphasis on education and accessibility.
“We’ve poured our hearts and souls into it. Spotlighting newer producers doing incredible work across the world, not just the obvious names. It’s been a real joy to build.”
Whisky Trend
“More variety, in styles, flavours, and geography, behind the bar.”
“There’s so much exciting whisky being made globally. That should be reflected in what people can taste.”
Whisky Wish
“That people expand their dram repertoire and look outward.”
Georgie is particularly keen to end lazy comparisons.
“A new distillery in Australia isn’t trying to make a Springbank-style whisky. Stop comparing them like apples and pears and deciding one is ‘better’. They’re different.”
Her wish is simple but powerful: explore whisky globally, on its own terms, and with curiosity rather than hierarchy.
Sláinte!
- Thomas
