Sophie Copland from The Glasshouse talks to us about her career in whisky, running events and the drams she’s enjoying.
Hello Sophie. Can you introduce yourself and your role at the Glasshouse?
I have been working in the hospitality industry in Edinburgh for 11 years and started at The Glasshouse one year ago as the Food & Beverage Manager
What inspired your career in whisky? Did you have any misconceptions about whisky beforehand?
I originally started working in venues that focused on local, seasonal produce, fine dining and working closely with wine. The next logical step for me was whisky as it combines my love of local Scottish produce and a good drink.
From a young age people often led me to believe that a whisky could only be good if it was particularly old or expensive. I have grown to learn that this is most definitely not the case, and I think it is quite a common misconception.
How has the trajectory of your career shaped your views on whisky?
Over the course of my career, my perspective on whisky has evolved from one rooted largely in personal preference to one shaped by a much deeper understanding of craftsmanship, provenance, and storytelling. Early on, I tended to favour familiar styles, often driven by habit and a sense of loyalty. However, working closely with distilleries and independent bottlers has broadened my appreciation, exposing me to a diverse range of styles, techniques, and flavour profiles.
Through hosting tastings, curating events, and engaging with both producers and guests, I’ve come to see whisky not just as a drink, but as an experience that connects people, places, and traditions. It reinforced the importance of context, whether that’s the story behind a distillery, the nuances of maturation, or the way a whisky is shared. Ultimately, my career has deepened both my respect for the craft and my enthusiasm for continually discovering something new.
Can you tell us about the Glasshouse’s relationship with whisky?
The Glasshouse has an exceptionally intimate relationship with whisky; it’s woven into the very core of the hotel’s identity. From the moment guests step through the front door and are greeted by vintage whisky boxes, to the corridors lined with suites named after renowned distilleries, every detail reflects this passion.
The walls are lined with illustrations of distilleries by local artist Liana Moran, further deepening the sense of place and heritage. This journey culminates in the Snug bar, where shelves are filled with hundreds of whisky bottles, and knowledgeable staff are always on hand to share their expertise, spark conversation, and pour the perfect dram.
Our owners at YTL have a deeply personal connection to whisky, which means they genuinely understand and support the hotel’s journey. Their passion is reflected in their extensive private collection, as well as in a partnership with Adelphi to produce our own YTL whisky. This enables us to offer guests a truly distinctive experience that is closely tied to the brand.
Can you tell us more about your whisky collaboration events?
We have the pleasure of collaborating with both distilleries and independent bottlers on a monthly basis through what we call our “Monthly Activation.” Each activation is thoughtfully curated to showcase the brand at its best, featuring a bespoke menu, dedicated staff training, and a tailored event. These have taken many exciting forms, from rooftop garden golf experiences to intimate drams by the fireplace, as well as carefully considered pairings with cheese, chocolate, or cigars. In doing these events we are continuing to cement The Glasshouse as a whisky hotel and bar.
If you could run any whisky event in the hotel, what would it be?
I’ve been fortunate to host a wide variety of events in many different styles, each offering something unique, however, if there were no limitations, I’d love to bring together two of my favourite things, dogs and whisky, ‘Little Brown Dog’. Independent bottlers would be a great brand for this one.
Where is the most interesting or unconventional place you have enjoyed a dram?
I have definitely been spotted walking my dog with a friend, each with a Glencairn in hand. Not overly unconventional, however we do get some strange looks. That said, some of the most interesting moments have also come from the simplest settings and often the conversation being had whilst enjoying a dram.
What is your controversial/unpopular whisky opinion?
I am not obsessed with a sherry cask finish. I think nowadays most people are drawn to the dark caramel colours and slight sweetness that sherry finishing can have on whisky, but I tend to steer away from this and enjoy trying different cask expressions.
What is your go-to dram and what is the dram you have as a treat?
I have found myself going back to the GlenAllachie 17yo Mizunara finish again and again – in fact so much I am going to have to pick up a new bottle. So this is my go-to dram at the moment, but this is always changing as there is so much whisky to try. As a treat, I recently tried Rosebank 32yo and it was one of the most memorable drams I have ever tasted, however definitely not one you would drink every day.
What international dram are you enjoying at the moment?
I have to admit, I rarely stray from Scottish whisky, partly out of habit, and perhaps a touch of loyalty. That said, I do currently have a Yamazaki 10yo on my shelf and I am really enjoying the creamy, vanilla notes that it gives.
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