Every week, we’ll be meeting a maker. Someone that, either directly or indirectly, has shaped our TDC story by doing the incredibly creative, inventive and inspiring things that they do best. We could think of no better way to introduce the series than by casting a spotlight on our very own, Andy Davidson.

“I’ve been a project manager for TDC since 2018. After a year working with brands, developing advocacy programs and falling in love with the work we have done with Whyte and Mackay at the Jura distillery, I wanted to understand more about the industry and be better at my job. I am now in my final year of a masters degree in Brewing & Distillation, thanks to the support of The Drink Cabinet. I have been lucky enough to have the opportunity to channel my learning from Heriot Watt University into TDC projects with creative freedom.

Everyone at TDC has a hospitality background, understands the ins and outs of spirit production and are experts in consumer and on-trade marketing. Personally I wanted to know more and to be able to go that one step further with every project and surprise clients with out understanding and insight. TDC is a holistic, all-in-one package and I knew that if I gained further knowledge from study I would get the opportunity to use it. I am fascinated with science, distillation, fermentation, flavour, circular economy and methods for sustainable production in the alcohol industry - this will be the focus of my dissertation in 2021.”

“WE’VE ALL HAD TO CHANGE OUR WAYS BUT, AS A RESULT, I’VE DISCOVERED NEW INFLUENCES, READ DIFFERENT BOOKS AND BLOGS AND WATCHED AS THOSE INDUSTRY FRIENDS HAVE CREATED SOMETHING COMPLETELY NEW TO DEAL WITH THE GLOBAL SITUATION. IT’S PRETTY COOL, ALBEIT IN THE WORST CIRCUMSTANCES.”

WHAT DO YOU MAKE?
Mainly drinks. Anything to do with whisky, gin, beer, cocktails, RTDs, bottled fermented drinks, pickled things, fermented things. You name it I have, am currently or plan to make it.
WHAT’S THE KEY TO “MAKING IT”?
For me it came down to trusting others and accepting help, not everyone is against you and it’s much harder to do everything on your own. I started my masters on a part time basis worried about trying to juggle work and study, but sometimes you just have to take a dive, chase what you want to do and work the rest out from there. TDC wanted me to do well and gave me all the support I could possibly have asked for and the opportunity to bring what I’ve learned into my job. What I thought was going to be a problem turned out to be my biggest opportunity.
WHAT’S BEEN YOUR BIGGEST CHALLENGE?
Lockdown has been extremely hard on the hospitality industry. Normally I work closely with bars and bartenders drawing inspiration from them in my day-to-day job. We’ve all had to change our ways but, as a result, I’ve discovered new influences, read different books and blogs and watched as those industry friends have created something completely new to deal with the global situation. It’s pretty cool, albeit in the worst circumstances.
WHAT’S THE ONE THING YOU KNOW NOW THAT YOU WISH YOU’D KNOWN WHEN YOU STARTED OUT?
That there is no straight road to anything and not to be disheartened if you think things aren’t going the way you had planned. The more experiences you gain and people you meet along the way will only make you better when you get there.
WHAT’S YOUR FAVOURITE DRINK?
I bought a nutribullet to kickstart my healthy morning life with smoothies but so far it has been used almost exclusively for fruit packed frozen margaritas. Also, after a trip to champagne last year, I discovered a new love for small, family run independent champagne houses that showed me a whole new side to a drink I never used to pay much attention to.

Follow Andy’s journey on Instagram - @andylovesbeers

If you’re pursuing a project or have a business idea up your sleeve, then follow this link to find out more about MAKE IT HERE.

MEET OUR MAKER 1: ANDY DAVIDSON