The Man Behind Barking Owl
The Food Safety & Security Authority: A New Chapter for Malta’s Food Future
December 28, 2025How George Galea left the world of medicine behind him to transform his passion for whisky into a boutique importing adventure.
When George Galea retired from medicine, he knew he wasn’t built for idle days. “I can’t not be doing anything,” he says. “It’s not me.”
And so he embarked on a plan to keep busy doing something he is passionate about. Thus, Barking Owl was born, a small but distinctive importer of artisanal whisky, gin and wine that has - without too much fanfare and in an organic way - found its place among Malta’s more discerning drinkers and restaurateurs.
The name itself bears taking note of, and was born during a family brainstorming session. “My nephew came up with it - he’s maybe more stubborn than wise,” George says with a grin. “And we went with it..” The choice suits the brand: slightly eccentric, curious and very much its own thing.
Before embarking on this new adventure, George spent nearly 40 years in Scotland, where he developed a fascination with whisky. He toured distilleries, learned the craft, and eventually began running tastings himself.
Today George does personal whisky tastings to small groups of people, using various themes to showcase the varieties and special tastes that the different regions of Scotland can produce.
“I had no wish to compete with the big importers,” he says. “I wanted to focus on smaller, independent distilleries doing something original.”
George Galea
He started working with a Highland distillery producing
single-batch whiskies - once the cask is gone, it’s gone.
“Barking Owl is not about quantity,” he says.
“It’s about character.” The Badachro distillery owner was previously a soft drinks company manager and he decided to swap boardrooms for barrels!
While waiting for the whisky to mature, he began producing gin using foraged Highland botanicals, some of which even gathered by local schoolchildren.
Those gins became George’s first imports, soon followed by the whiskies themselves. A bit later, his second partnership took him to Lindores Abbey, the historic monastery often called the spiritual home of whisky of whisky.
This is because in 1494 there is the earliest written reference of Scotch whisky in the Exchequer rolls of that year where King James IV ordered 8 bols (approximately 400 bottles) from Lindores Abbey through Friar Jon Cor who was a Benedictine monk at the abbey.
Today, the site is run by a modern distillery producing small-batch whiskies known for their exceptional 49.4% strength and varied cask finishes.
“I bought two casks that are still maturing,” George says. “I love the relationships that Barking Owl has given rise to, while being part of something authentic.”
Beyond whisky
George’s interest soon widened beyond Scotland. A friend introduced him to Hungary’s Tokaji region, known for its rich dessert wines. There, he discovered Fuleky, a tiny sixperson winery producing what he calls “a wine for kings”. From there, he turned to Georgia, where winemaking dates back 5,000 years.
“A friend of my daughter’s helped me reconnect with someone who put me in touch with two small producers,” he says. Some of their wines are fermented in Qvevri - underground clay pots - an ancient and traditional method that gives them their distinct, earthy flavour.
“It’s about character.” The Badachro distillery owner was previously a soft drinks company manager and he decided to swap boardrooms for barrels!
While waiting for the whisky to mature, he began producing gin using foraged Highland botanicals, some of which even gathered by local schoolchildren.
Those gins became George’s first imports, soon followed by the whiskies themselves. A bit later, his second partnership took him to Lindores Abbey, the historic monastery often called the spiritual home of whisky of whisky.
This is because in 1494 there is the earliest written reference of Scotch whisky in the Exchequer rolls of that year where King James IV ordered 8 bols (approximately 400 bottles) from Lindores Abbey through Friar Jon Cor who was a Benedictine monk at the abbey.
Today, the site is run by a modern distillery producing small-batch whiskies known for their exceptional 49.4% strength and varied cask finishes.
“I bought two casks that are still maturing,” George says. “I love the relationships that Barking Owl has given rise to, while being part of something authentic.”
Beyond whisky
George’s interest soon widened beyond Scotland. A friend introduced him to Hungary’s Tokaji region, known for its rich dessert wines. There, he discovered Fuleky, a tiny sixperson winery producing what he calls “a wine for kings”. From there, he turned to Georgia, where winemaking dates back 5,000 years.
“A friend of my daughter’s helped me reconnect with someone who put me in touch with two small producers,” he says. Some of their wines are fermented in Qvevri - underground clay pots - an ancient and traditional method that gives them their distinct, earthy flavour.
Today, Barking Owl supplies select restaurants, including
Michelin-starred kitchens, and a few specialist retailers.
“I like to keep it small,” George says. “I do all the tastings
myself and build the relationships personally. Once
people try the products, they usually stay with them.”
A business built on people
For George, the real reward lies in the connections. “I get to meet everyone - from CEOs to waiters,” he says. “It keeps me grounded.” Whisky tastings in winter draw
enthusiasts eager to learn about single malts and rare batches, while the wines have found loyal buyers among restaurateurs looking for something different.
“I’m not chasing numbers,” he says. “I want to bring in things you can’t find anywhere else, niche products for people who appreciate them.”
It’s that blend of curiosity and care that gives Barking Owl its character.
And for George, it’s a natural shift from a life spent caring for people to one spent connecting with them over a good bottle.
A business built on people
For George, the real reward lies in the connections. “I get to meet everyone - from CEOs to waiters,” he says. “It keeps me grounded.” Whisky tastings in winter draw
enthusiasts eager to learn about single malts and rare batches, while the wines have found loyal buyers among restaurateurs looking for something different.
“I’m not chasing numbers,” he says. “I want to bring in things you can’t find anywhere else, niche products for people who appreciate them.”
It’s that blend of curiosity and care that gives Barking Owl its character.
And for George, it’s a natural shift from a life spent caring for people to one spent connecting with them over a good bottle.
We are importing a variety of gins and whisky from a small distillery in the village hamlet of Badachro in the North West of Scotland. These gins are artisan, hand crafted from beginning to end. The gins like the distillery are small but perfectly formed.
W: https://barkingowl.mt/ | E: info@barkingowl.mt
Click here to see Horeca Issue 22 online
