I think most of the thinking and doing in running a whisky business is in the selling of the product. I picture myself in the office thinking about marketing more than actually distilling.

Selling the sizzle of the sausage or the viscimetric swirls in the scotch.

I'm not sure how much work there is in running a distillery compared to running a pub.

I reckon running a pub would be pretty grim. Long hours, having to be pleasant to drunks, not a huge opportunity to get rich and retire early.