
Here's A Deal: Scottish First Minister John Swinney on talks with US President Donald J Trump
Cask to GlassShow Notes
Could Scotch whisky be exempted from US tariffs?
In this episode, after his whirlwind visit last week to meet US President Donald J Trump at the White House, Scotland's First Minister John Swinney joins John Beattie to discuss the prospects of a deal on US tariffs on Scotch whisky.
Ten percent US tariffs are costing the Scotch whisky industry £4 million a week, Mr Swinney says.
But Scotland, he adds, imports $300 million worth of Kentucky bourbon barrels every year. And tariffs are having an impact on that trade too.
"I'd also had the fortunate position to meet with one of the cask producers in Kentucky before I met Mr Trump," Mr Swinney explains. "And he was telling me that he was already having orders cancelled from Scottish distilleries. So the real life effect of the tariffs is having an effect in America already."
It's a story that's been picked up by The New York Times, which reported on 15 September 2025 that "if 10 percent tariffs persist, the United States will lose 3,300 jobs and the US hospitality industry would lose $300 million according to the Distilled Spirits Council [of the United States]."
One of the Scottish distilleries The Times mentioned was Kilchoman Distillery on Islay (featured in Episode 8), which imports 60 percent of its barrels from Kentucky.
So a deal, Mr Swinney says, would be "a win-win": "It's also not a deal that causes any other collateral implications because Scotch whisky can only be produced in Scotland. Kentucky bourbon can only be produced in Kentucky. So there's no transfer of trade that can be involved. But there is an economic benefit for both sides of the pond if we get this right."
But what was it like pitching a proposal to the most powerful man on the planet in the most well-known office in the world?
"I had to know my onions about my proposal because he was questioning me. It was a questioning experience."
But in essence, Mr Swinney says, "I was saying, 'Here's a deal which will benefit the Scotch whisky industry, yes, but it'll also benefit the distilling industry in the United States'."
So will there be a deal?
"I think there's an attractive proposition there. The question is, will we pull it off? And well, we'll get an answer to that in due course."
Slàinte! ------- Socials: @C2GWhisky @JohnRossBeattie
Creator & producer: David Holmes Art work & design: Jess Robertson
Music: Water of Life (Never Going Home) Vocals: Andrea Cunningham Guitars: John Beattie Bass: Alasdair Vann Drums: Alan Hamilton Bagpipes: Calum McColl Accordion: Gary Innes Music & Lyrics: Andrea Cunningham & John Beattie Recorded & mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland
Special thanks: The Piper Whisky Bar, 57 Cochrane Street, Glasgow, Scotland Hosted on Acast. See acast.com/privacy for more information.
More from Cask to Glass
How do you take over an iconic whisky brand like Highland Park from a “Hall of Famer”, who’s shaped and directed its flavour and style of nearly 30 years? And how do you keep its signature taste and feel consistent, so consumers know exactly what they’re getting, yet make it exciting and refreshing?
“Whiskies are made to be opened; to be enjoyed; and to be shared about,” insists Hamish Malcolm, aka The Dram Caddy, who provides whisky and golfing tours across the east and north-east of Scotland. "They’re not meant to be stored on a shelf.”
Up to 70% of a whisky’s flavour comes from the wood. But what actually happens inside the barrel to create world-class whisky? Legendary Master Distiller Billy Walker unpacks the exact science of oak maturation, cask chemistry, and why age still matters.
Is Scotch Whisky "unfairly" taxed in the UK compared to other drinks?
"If you take away the cooper, you take away the cooperage, you take away the barrels, then you don't get whisky," says Ray Prosser, Sales & Operations Manager at Oakwood Cooperage, the largest independent cooperage in the UK. Not just because Scotch Whisky must by law be matured in oak casks for a minimum of three years, but because, Ray says, 70% of whisky's flavour comes from the wood.