Whisky Voices: Roger Melander

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 interview features Roger Melander, Master Distiller at High Coast Distillery. Roger oversees production, maturation strategy, cask programmes, and quality control, and has played a central role in defining the distillery’s technical and sensory identity. His contributions to Swedish whisky were formally recognised with induction into the Svenska Whiskyförbundets Hall of Fame (2025), following earlier international recognition as Distillery Manager of the Year at the Icons of Whisky Awards (2021).

Whisky Hero

“There are many people in the industry whom I have looked up to,” Roger said. “Producers, ambassadors, and writers alike.”

If pressed to name one contemporary figure, his choice is Ichiro Akuto at Chichibu Distillery in Japan. But Roger was equally keen to acknowledge those who shaped his early learning.

“Alfred Barnard, Michael Jackson, Per Ellsberger, and Jim McEwan all influenced me when I was most eager to learn.”

Whisky Villain

Roger was clear that whisky remains, at its core, a collegial industry.

“There is generally a very good atmosphere in the whisky world,” he noted. “Of course, there are people you like a little extra, and people you avoid if possible.”

“Selling shares in casks that do not exist is criminal. Producers who lie about their business should consider changing industries.”

Whisky Surprise

Surprises, Roger said, are part of the craft, sometimes even in his own work.

“When I was developing our unpeated recipe, I took great inspiration from Japanese whisky, even though I had never tried Japanese newmake at that point.”

Years later, during visits to distilleries in Japan, reality initially failed to match expectation.

“I was quite disappointed actually. The spirits didn’t taste as I had imagined. But when I arrived at Chichibu Distillery, everything fell into place. Their newmake was very similar to our own and matched the mental image I had formed back in 2010.”

Another surprise came from the far end of the age spectrum.

“The first time I tried a 70-year-old Mortlach, I expected something tired and over-aged. Instead, it was full of life and remarkably complex.”

Whisky Trend

“I can see many trends,” Roger observed. “A lot of new distilleries have appeared recently, and I think many, both new and established, will struggle in the time to come.”

“One positive trend is a stronger focus on character. Many producers are showing creativity and a genuine desire to experiment.”

He also senses a welcome shift in consumer behaviour.

“I imagine fewer people are buying whisky purely to sell it on at a profit. Whisky is meant to be enjoyed.”

Whisky Wish

“I hope more consumers around the world get the opportunity to try whisky from the Nordic countries. There are some really good whiskies being made in several places.”

On a personal note, he added a simple aspiration.

“I hope I can continue doing the job I love for many years to come.”

Sláinte!
- Thomas