A Life Through Drink: Dave Broom

A Life Through Drink: Dave Broom

Author: BBC Radio 4 January 2, 2026 Duration: 42:46

Whisky writer Dave Broom has helped transform how the world tastes and talks about spirits, bringing flavour, culture, and meaning to a new generation. In this festive edition of the programme, Jaega Wise finds out how his ideas and passions came about, and what has made him one of the most influential voices in the drinks world.

Born in Glasgow, Dave Broom began his career in the industry with a job at the wine merchants OddBins. He later ran a pub in Bristol before moving into writing about spirits for the trade media. Since then, he’s written 15 books on whisky and other spirits. His writing is known for drawing people into the world of flavour through music and food references, and through connections to place. As well as writing about Scotch, he has also long explored whiskies and spirits from around the world - and was an early advocate for Japanese whiskies.

In June 2019 Dave Broom presented a crowd-funded documentary film called The Amber Light, which took him across Scotland, meeting distillers, musicians, and writers, and exploring the idea that whisky reflects the place it comes from. The film was directed and produced by Adam Parks.

Presented by Jaega Wise Produced for BBC Audio in Bristol by Natalie Donovan


The Food Programme from BBC Radio 4 digs into the stories behind what we eat. This podcast moves beyond recipes and restaurant reviews to explore the entire ecosystem of our meals. Each episode is a reported journey, examining the cultural, historical, economic, and personal forces that shape food production and consumption. You might hear about the surprising science of flavor, the future of farming in a changing climate, or the revival of a nearly forgotten culinary tradition. The series connects the dots between the field, the supply chain, and the dinner plate, offering a deeper understanding of the choices we make as consumers and citizens. Listen for insightful interviews with growers, chefs, scientists, and policymakers, all framed by thoughtful narration. It’s for anyone curious about the true cost and value of their food, providing context and conversation that changes how you think about your next bite. Tune in for a consistently engaging exploration of one of life’s fundamental pleasures and its complex global impact.
Author: Language: English Episodes: 100

The Food Programme
Podcast Episodes
Bradford: City of Food Culture [not-audio_url] [/not-audio_url]

Duration: 42:36
Bradford is this year’s UK City of Culture - but what does food have to do with it? Sheila Dillon visits the city to meet market traders, chefs and restaurateurs to find out how its industrial past has influenced the thr…
Communal Dining [not-audio_url] [/not-audio_url]

Duration: 43:50
Sheila Dillon joins diners eating together in Manchester and Copenhagen, and hears why some think we should be making more time in the UK for eating communally.During World War II, British Restaurants provided nutritious…
Closing London's 'Kitchen of the Universe' [not-audio_url] [/not-audio_url]

Duration: 42:57
Two of the country's largest wholesale markets are on the brink of closure. The City of London Corporation has decided to shut the historic meat market at Smithfield and the fish market at Billingsgate, bringing to an en…
Regenerative farming and food. What does it mean? [not-audio_url] [/not-audio_url]

Duration: 42:20
It's a term used by the smallest farmers and the world's biggest food businesses. But what does 'regenerative agriculture' mean?Produced and presented by Dan Saladino.
Second to Nan [not-audio_url] [/not-audio_url]

Duration: 41:21
Sheila Dillon revisits the idea of our grannies’ cooking and how it shapes us, hearing from listeners who sent in their own stories. Why does learning to cook from your granny seem to be such a powerful experience? What…
Broken Policies [not-audio_url] [/not-audio_url]

Duration: 42:38
It's 2025, and the same old questions are still being asked about food and health—how do we get people eating better, reduce obesity, improve health, and ease pressure on the NHS? Despite decades of policies and campaign…
Low and No [not-audio_url] [/not-audio_url]

Duration: 41:39
What's behind the rise and rise of low alcohol and alcohol free drinks? The sector grew by a quarter last year alone, fuelled by our changing relationship with alcohol. More than fifteen million people are thought to hav…
Food and Exercise: A Puzzle [not-audio_url] [/not-audio_url]

Duration: 41:44
Want to lose weight? How much can you achieve through exercise? Dan Saladino investigates with the help of Mike Keen, a chef and Arctic explorer. Mike has had numerous adventures in Greenland, including kayaking thousand…
What's this emulsifier doing in my food? [not-audio_url] [/not-audio_url]

Duration: 42:48
Emulsifiers are among the most common food additives found in ultra-processed foods (UPFs), a much-discussed category of foods commonly defined as those made using manufactured ingredients. They are often packaged and ha…
Food and AI [not-audio_url] [/not-audio_url]

Duration: 41:48
How will Artificial Intelligence (AI) transform the food industry? Experts say it's already having an effect - whether through self-service checkouts or the algorithms that determine which recipes you see online or the w…