The Art of Time by Gordon & MacPhail

For more than 130 years, Gordon & MacPhail has cultivated a unique relationship with time. Long before old whiskies became collectors’ items, the Elgin-based house had already chosen to select its own casks, fill them with spirit from some of Scotland’s finest distilleries, and nurture them for decades.
With The Art of Time, Gordon & MacPhail invites guests on a journey through its history and its expertise in long-term maturation. Through a selection of rare and prestigious bottlings, this masterclass will highlight the essential role of the cask, patience and experience in the creation of exceptional whiskies.
A tasting conceived as a journey through time, where each bottle tells the story of a distillery, a vintage and a house that has turned maturation into a true art.

Richard Urquhart – Sales director

Richard Urquhart is a fourth-generation member of the Urquhart family, owners of Gordon & MacPhail. Established in 1895 and based in Elgin in the north of Scotland, the company is renowned for selecting, maturing and bottling some of the world’s finest and rarest single malt Scotch whiskies.

Gordon & MacPhail works with distilleries throughout Scotland, supplying specially selected casks which are filled with new make spirit and matured for many years before bottling. Today, the company bottles over 300 expressions of single malt Scotch whisky across a number of award-winning ranges and is recognised globally for its expertise in long-term cask maturation and rare whisky releases. In addition to its own Gordon & MacPhail portfolio, the company owns Benromach Distillery in Forres and The Cairn Distillery in the Cairngorms National Park.

Richard joined Gordon & MacPhail in 2009 following a six-year career in Information Technology. He began his journey within the company by undertaking a comprehensive programme across all major departments, gaining a detailed understanding of every aspect of the business. He subsequently held roles in UK Sales and Marketing before joining the International Sales team in 2013, helping to expand the company’s presence across more than 50 global markets.

Today, Richard serves as Sales Director, leading the global sales strategy for Gordon & MacPhail, Benromach and The Cairn Distillery. With more than fifteen years of experience in the Scotch whisky industry, he works closely with customers, distributors and industry partners around the world to drive sustainable growth whilst maintaining the family’s long-standing commitment to quality, authenticity and long-term relationships.

In recognition of his contribution to the Scotch whisky industry, Richard was honoured as a Master of the Quaich in 2026. He is also a Liveryman of the Worshipful Company of Distillers in the City of London.

New Release: Taketsuru Pure Malt Essentials

Nikka Whisky has launched “Taketsuru Pure Malt Essentials,” a new series of limited-edition Japanese whiskies that delves deeply into the essence of its flagship brand, “Taketsuru Pure Malt,” and explores a unique theme each year. This masterclass will be the world’s first session featuring a comparative tasting of rare and unique components incorporated in the formula of the first edition of 2026. Be among the first to experience the Taketsuru Essentials!

Emiko Kaji – Education, Global PR Leader

Emiko, who became fascinated with the spirits industry after working part-time at a liquor store while she was a collage student, joined Nikka Whisky in 1990 and began her career as a sales rep in Tokyo. After accumulating specialized knowledge and experience in the industry, Emiko took over the position to manage Nikka’s international business in 2010. She has been traveling around the world as a front runner to cultivate the global market and now focuses primarily on educational activities, introducing artisanal whiskies and spirits crafted by Nikka along with their rich stories.

Elixir Trails – Discovering delicious whiskies and rums from every corner of the globe

Ready to take a journey of flavour discovery? Join Sukhinder Singh, your navigator and liquid travel guide, as he guides you through remarkable, unusual, and under-appreciated spirits from around the world.

With Elixir Trails, Sukhinder curates delicious spirits worth discovering. The Whisky Trail focuses on little-known producers, less common whisky-producing countries, and styles of whisky that are often overlooked. The Rum Trail showcases rum’s amazing variety and how the spirit can capture a distinctive sense of place and character in the Caribbean and beyond.

In this exploration of global spirits you will taste 4 whiskies and 3 rums, some from renowned distilleries and others that are hidden gems, including a number of long-matured spirits aged 20 years or more. The journey will take you across multiple continents as you enjoy amazing spirits and uncover the great stories behind them.

Sukhinder Singh – Co-founder and owner of Elixir Distillers

Sukhinder is a passionate collector and champion of exceptional drinks. He has worked in every aspect of the spirits business: stacking the shelves in his parents’ off-licence, creating one of the world’s largest online drinks retailers, bottling highly sought-after whiskies and fine spirits, and even establishing his own distilleries.

Black Gold: The Art of Sherry According to Kavalan

Discover the “Black Gold” of Yilan. Deep in Taiwan’s subtropical climate, explore the bold world of Kavalan Sherry and Peated Sherry casks—where intense wood meets tropical maturation to deliver exceptionally rich, dark single malts.

David Chen – Brand Ambassador

David Chen is a Brand Ambassador for Kavalan Whisky, Taiwan’s internationally acclaimed single malt whisky. Having lived and worked around the world, David has developed a deep appreciation for the diverse ways in which people experience and enjoy whisky.
Through every tasting and conversation, David invites whisky lovers to discover the “spirit” of Taiwan—and enjoy the distinctive character of a world-class whisky shaped by Taiwan’s subtropical climate.

Caroni Through the Ages

In 2004, Luca Gargano arrived in Trinidad and discovered, inside a state-owned distillery that had been abandoned since its closure, thousands of forgotten casks — some distilled as early as 1974. This encounter marked the beginning of one of the greatest adventures in the world of rum: the rediscovery and preservation of Caroni’s heritage, now regarded as an absolute legend among rum enthusiasts and collectors.
Founded in 1918, the distillery was renowned for its “heavy rums”, distinguished by a uniquely intense aromatic profile — with notes of tar, burnt rubber and tropical fruit, resulting from a fermentation and distillation process unlike anything else in the world of rum.
For this exceptional masterclass, Luca Gargano himself will share the extraordinary story behind this discovery and invite guests to taste these now-unobtainable rums — precious witnesses to a bygone era that will never be recreated.

Luca Gargano – CEO of Velier

Born in Genoa, Italy, Luca Gargano acquired shares in Velier in 1983 at just 25 years old, transforming a small family-owned import company into one of the world’s leading names in rum. Passionate about the spirit since his first trip to the Caribbean in the 1970s, he has spent decades uncovering forgotten treasures: the lost casks of Caroni in Trinidad, the legendary Demerara stocks in Guyana, Haiti’s artisanal clairins, and the revival of Hampden Estate in Jamaica.
Creator of the Gargano Classification — now a benchmark system for categorizing rums according to their distillation and ageing methods — he has also become an influential advocate for transparency, terroir, and the fight against additives in the industry.
A gifted storyteller and tireless explorer of the Caribbean, Luca Gargano is widely regarded as one of the greatest living figures in the world of rum.

Tradition, Maturation & Innovation

Through three iconic expressions, this masterclass offers a chance to explore the different facets of the Ardbeg style. A tasting guided by Gillian Macdonald to discover the house’s signature, the influence of aging, and the choices that feed its innovative approach to whisky.

Gillian Macdonald – Master Blender & Head of Whisky Creation

Gillian Macdonald is Master Blender and Head of Whisky Creation at The Glenmorangie Company. She is responsible for the quality and creation of whiskies from the Glenmorangie and Ardbeg distilleries.

After managing the Penderyn distillery in Wales for eight years, she joined The Glenmorangie Company in 2012. Renowned for her expertise and innovative approach, she now represents both houses around the world at masterclasses, tastings and events.

The Pinnacle of American Whiskey : Michter’s Ultra-Aged

Master Distiller Dan McKee walks you through Michter’s oldest and most exclusive releases.

Dan McKee – Michter’s Master Distiller

Born and bred in Indiana, Michter’s MasterDistiller Dan McKee moved to Kentucky to pursue his dream of making whiskey. He began his career in the bourbon industry as a Distillery Operator at Jim Beam Distillery in Clermont, Kentucky. After two years of hands-on experience making some of the industry’s leading bourbons and ryes, he was promoted to Distillery Supervisor at Booker Noe Distillery, where he worked for seven years. At that distillery, Dan reported toPam Heilmann and gained valuable experience in all aspects of whiskey distilling.

After being Michter’s Master Distiller brought to Michter’s Distillery by Ms. Heilmann, he played an integral role in assisting with the construction of the company’s new Shively Distillery, and along with Ms. Heilmann andAndrea Wilson he built the company’s current production team. Dan has continued to expand the company’s operations with his work to bring Michter’s Fort Nelson distillery online with its legendary pot stills and cypress wood fermenters from the original Michter’s Pennsylvania operation. With his expertise in grain, Dan has played a key role in working with our local farmers to coordinate the planting schedules on Michter’s 205-acre parcel in Springfield,Kentucky. Having graduated from Indiana Wesleyan University, Dan serves as Michter’s technical representative on the Kentucky Distillers’ Association.

The Dalmore Anthology: Through the Years with Richard Paterson OBE

Join Richard Paterson OBE for an exclusive masterclass tracing his remarkable journey with The Dalmore—from the formative years of his career and the relationships he has cultivated across the whisky world, to his constant pursuit of perfection, defining influence on the art of multi-cask maturation and the way he now shares his knowledge with the next generation. Guests will also enjoy a rare opportunity to taste a specially selected collection of exceptional aged and rare cask samples.

Richard Paterson OBE – Historic Master Blender of The Dalmore Distillery

Background
For six decades Richard Paterson OBE has built an unrivalled reputation to become renowned as the greatest whisky maker of his generation.
Richard began his career as a general production assistant at A. Gillies & Company Whisky Blenders & Brokers (Glen Scotia Distillery) where he learned the art of whisky distilling and blending before joining Whyte & Mackay in 1970 (one of Scotland’s leading makers Scotch whisky and owners of The Dalmore), becoming their Master Distiller five years later at just 26 years old.
In 1988, Richard took the keys to an unparalleled collection of casks as he became the next in an unbroken chain of visionary whisky makers at The Dalmore. As Master Distiller, he would go on to become the greatest whisky maker of his generation, producing acclaimed expressions including The Dalmore’s first Rare and Prestige Collection, The King Alexander III, Trinitas 64 Years Old, The Constellation Collection, and an exclusive one-of-a-kind Paterson Collection, featured at Harrods of London, and sold to a private collector.
As a third generation Master Distiller, Richard quickly learned from his father and grandfather that the complex art of producing the perfect whisky is not one to be taken lightly. Richard’s dedication to his craft, his attention to detail and his unwavering commitment to producing the most exceptional whiskies that help make each drop of The Dalmore outstanding.

Current Role
Richard has worked with Whyte & Mackay for over 50 years to produce a portfolio of exceptional whiskies. With a truly unique talent for ‘nosing’ whisky, he has the expertise to be able to distinguish between hundreds of different casks to maintain particular layers of flavour, aroma and depth. It is his skill that earned him the nickname ‘The Nose’ within the whisky industry.
Richard continues to work with The Dalmore on their rare expressions. In 2019 the distillery celebrated its 180th anniversary, and in 2020 announced a world-first partnership, with iconic V&A Dundee to champion and nurture exceptional creative talent. As part of this partnership, Richard created Luminary No.1 – The Rare with acclaimed architect Kengo Kuma. Only three bottles of this 48 Year Old Single Malt were created, a once-in-a-lifetime creative collaboration that unites cultures and craftsmanship.
Richard’s passion, dedication and artistic flair is second to none. He is a Master Keeper of the Quaich, sitting on both their Management Committee and that of the Scotch Whisky Experience. He is also Chair Judge of both the International Spirits Challenge and International Wine & Spirit Competition.
Over the years, Richard has received many outstanding accolades, including the Lifetime Achievement Award at the International Spirits Challenge 2020. In 2021, he received an unparalleled accolade when he was awarded an OBE for services to the Scotch whisky industry, a testament to his incredible career and achievements.

The Gift from Mt. FUJI: Discovering the Essence of FUJI 12-Year Single Grain

For more than fifty years, Fuji Gotemba Distillery has pursued one ambition: to perfect the art of grain whisky.
In this exclusive masterclass, Master Blender Jota Tanaka explores how FUJI 12-Year Single Grain became the ultimate expression of that journey.
Unlike most distilleries, Fuji Gotemba produces three distinctive grain whisky styles under one roof: a Bourbon-style grain whisky, a Canadian-style grain whisky, and a Scotch-style grain whisky.
This masterclass offers a rare opportunity to taste the building blocks behind FUJI 12-Year Single Grain and to understand how one distillery can create a whisky of extraordinary depth, balance, and elegance.

Jota TANAKA – Master Blender

Jota Tanaka is the 2nd Master Blender in the 50-year history of Fuji Gotemba Distillery.
With a career spanning fermentation science, winemaking, Kentucky bourbon, and Japanese whisky, he brings a uniquely broad perspective to whisky creation.
Today, he leads the development of FUJI Whisky, pursuing harmony and complexity through the art of blending and sharing Japanese whisky craftsmanship with audiences worldwide.

The Anthologists’ Encounter

On the occasion of La Maison du Whisky’s 70th anniversary, we wanted to celebrate two great chroniclers of the whisky world who have supported and accompanied us for many years: Serge Valentin and Dave Broom. Two distinct perspectives, two sensibilities, both of which have helped to document and pass on whisky culture.
To thank them, we invited them to select a number of exceptional bottles to share with us. Because, after all, this anniversary is a little bit theirs too.

Serge Valentin – Whisky Writer and Founder of Whiskyfun.com

Dave Broom – Journalist, Editorialist and Author

From Wick to the World: Celebrating 200 Years of Old Pulteney

Join us to celebrate 200 years of Old Pulteney, The Maritime Malt, with a special masterclass led by Sarah Burgess, Master of Whisky Creation. Expect a journey through two centuries of whisky-making in Wick, discovering the coastal conditions, industrial craftsmanship and depth of character that have shaped one of Scotland’s most distinctive single malts. Along the way, enjoy a wave of exceptional drams from across the Old Pulteney range (and a few surprises !).

Sarah Burgess – Master of Whisky Creation

With more than 25 years of experience in the Scotch whisky industry, Sarah Burgess is Master of Whisky Creation at International Beverage. She is responsible for leading the company’s spirit-making team and drives the creation of high-quality, flavour-led Scotch whiskies across its premium spirits portfolio, including Old Pulteney, Balblair and anCnoc.

Originally from Speyside, Sarah began her career at Diageo’s Cardhu Distillery on her 21st birthday. She worked at several distilleries within this famous whisky-making region before joining Auchroisk Distillery in 2003, where she oversaw maturation operations for the North while concurrently pursuing a BA (Hons) in Management at Robert Gordon University in Aberdeen. Over the following two decades, Sarah managed operations at Clynelish, Glenkinchie and Oban distilleries, before joining The Macallan in 2017 as Lead Whisky Maker, where she focused on range creation, innovation and quality control.

In 2022, Sarah became Creative Director of The Craigellachie Collection and later joined The Lakes Distillery as Whisky Maker, where she was responsible for all aspects of distillation and maturation, the visitor facility, and the creation of the distillery’s first permanent whisky range for both domestic and global travel retail markets.

Renowned for her innovative approach to whisky creation, Sarah brings deep technical expertise, creative flair and a steadfast commitment to quality to her role at International Beverage.

Glenfarclas – 190 years of legacy

Learn the secrets and stories behind 190 years of (official!) distillation at one of Scotland’s oldest and finest independent distilleries.

Deborah Stewart – International Sales Executive

Deborah joined Glenfarclas in December 2017 but her whisky journey started long before. A native of Speyside, she started out as a fresh faced 18 year old tour guide and over the years has worked as brand ambassador and brand manager for a number of major malt whiskies.

Her current role involves many different elements – sales, marketing, brand ambassador, PR, social media, NPD, tour guide, and anything else required on a day to day basis when part of a small, family run distillery. Her geographical areas of responsibility lie primarily in Western Europe and The Americas. This is her role of a lifetime as it takes in two of her biggest passions – whisky and travel.

Exceptional Chartreuses

Discover a unique selection of exceptional Chartreuses, bringing together a historic cuvée, a commemorative edition, a VEP, and a contemporary creation. An extraordinary tasting experience.

Bertrand De Nève – Director of Distillerie des Pères Chartreux

Benromach 25 years: a quarter century of craftsmanship

To mark the release of its 25-year-old expression, this Benromach masterclass celebrates a quarter of a century of artisanal craftsmanship and the unique identity of this Speyside distillery. Hosted by Richard Urquhart, it will trace Benromach’s evolution since its revival by the Urquhart family, highlighting the production choices that shape its style: manual labour, traditional distillation and the pursuit of a profile that is fruity, malty and delicately smoky. A tasting of several expressions will offer the chance to explore the distillery’s various facets and appreciate how far it has come over the past twenty-five years.

Richard Urquhart – Sales director

Richard Urquhart is a fourth-generation member of the Urquhart family, owners of Gordon & MacPhail. Established in 1895 and based in Elgin in the north of Scotland, the company is renowned for selecting, maturing and bottling some of the world’s finest and rarest single malt Scotch whiskies.

Gordon & MacPhail works with distilleries throughout Scotland, supplying specially selected casks which are filled with new make spirit and matured for many years before bottling. Today, the company bottles over 300 expressions of single malt Scotch whisky across a number of award-winning ranges and is recognised globally for its expertise in long-term cask maturation and rare whisky releases. In addition to its own Gordon & MacPhail portfolio, the company owns Benromach Distillery in Forres and The Cairn Distillery in the Cairngorms National Park.

Richard joined Gordon & MacPhail in 2009 following a six-year career in Information Technology. He began his journey within the company by undertaking a comprehensive programme across all major departments, gaining a detailed understanding of every aspect of the business. He subsequently held roles in UK Sales and Marketing before joining the International Sales team in 2013, helping to expand the company’s presence across more than 50 global markets.

Today, Richard serves as Sales Director, leading the global sales strategy for Gordon & MacPhail, Benromach and The Cairn Distillery. With more than fifteen years of experience in the Scotch whisky industry, he works closely with customers, distributors and industry partners around the world to drive sustainable growth whilst maintaining the family’s long-standing commitment to quality, authenticity and long-term relationships.

In recognition of his contribution to the Scotch whisky industry, Richard was honoured as a Master of the Quaich in 2026. He is also a Liveryman of the Worshipful Company of Distillers in the City of London.

10th Anniversary

Explore the evolving character of Tsunuki with Tatsuro Kusano, from award-winning whiskies and experimental fermentation to the exciting possibilities of Yakushima maturation.

Tatsuro KUSANO – Chief Distilling Manager and Blender of Mars Tsunuki Distillery

Tatsuro Kusano is Distillery Manager of Mars Tsunuki Distillery and oversees production at both Mars Tsunuki and Mars Komagatake Distilleries. As a distiller and blender, he is dedicated to exploring the unique character of Japanese whisky through innovation, fermentation, and maturation.

RARE | OLD | LIVE

RARE | OLD | LIVE is an exploration of time, provenance and uncompromising single-cask maturation.

GourmetPool works exclusively with individually selected single casks, matured for at least 20 years and bottled at natural cask strength – without colouring, chill filtration, cask finishing or unnecessary intervention.

For Whisky Live Paris, we will present four remarkable expressions spanning Cognac, the Highlands, Speyside and the Isle of Skye – from a 53-year-old Grande Champagne Cognac to a 30-year-old Talisker Cask of Distinction.
Four casks. Four individual stories. One philosophy: to preserve the character created by spirit, cask and time, and bring that pure expression into the glass.

Leonard Michael Baum – Director Whisky & Spirits

Leonard-Michael Baum is Director Whisky & Spirits and co-founder of GourmetPool Limited Spirits. A trained winemaker, master craftsman and sommelier, he has worked in the wine and spirits industry for around two decades.

His background combines sensory analysis, hospitality, product development and international spirits expertise. At GourmetPool, he is responsible for the selection and development of the company’s single-cask portfolio and represents the house internationally at tastings, masterclasses, distilleries, warehouses and selected hospitality partners.

His approach is centred on authenticity, provenance and minimal intervention – allowing exceptional mature spirits to speak for themselves.

Serge Valentin – Whisky Writer and Founder of Whiskyfun.com

Signatory Vintage, Independence as a Signature

Andrew Symington invites you to delve into the heart of Signatory Vintage’s collections through an exceptional tasting of unique casks and true rarities selected over the years.
Rare bottlings from iconic distilleries and remarkable maturations will showcase the extraordinary depth of the house’s cellars and its unique expertise in selecting whiskies with distinctive character.
A privileged opportunity to discover, alongside Andrew Symington, some of Signatory Vintage’s most singular treasures, chosen for their personality, rarity and ability to tell the story of a cask.

Andrew Symington – Owner of Edradour Distillery and Signatory Vintage

A major figure in the whisky world, Andrew Symington began his career in the 1980s as a passionate collector before founding Signatory Vintage in 1988, now recognised as one of Scotland’s most prestigious independent bottlers. A visionary with uncompromising standards, he acquired Edradour Distillery in 2002, one of the smallest traditional distilleries in the Highlands, preserving its unique character while giving it new momentum.
Today, Richard serves as Commercial Director and leads the international sales strategy for Gordon & MacPhail, Benromach and The Cairn Distillery. With more than fifteen years of experience in the Scotch whisky industry, he works closely with customers, distributors and industry partners around the world to support sustainable growth while preserving the family’s longstanding commitment to quality, authenticity and long-term relationships.
In recognition of his contribution to the Scotch whisky industry, Richard was awarded the title of Master of the Quaich in 2026. He is also a Liveryman of the Worshipful Company of Distillers in the City of London.

Reviving The Pearl of Speyside – the past, present and future of Tormore Distillery

The first new Speyside distillery in the 20th century was built with a specific vision of how whisky could be made. You can see in the design of Tormore Distillery, built in 1959, a forward-thinking and optimistic approach to whisky making: distillery equipment housed in beautiful buildings alongside cottages for workers, landscaped gardens, and spaces for public celebrations. Through this tasting you’ll explore the characteristic fruit-filled style of whisky that Tormore produced, how it has developed through the decades, and how it is moving forward now under the stewardship of Elixir Distillers.

Tormore started distilling in 1959, and was designed to produce a fruity and elegant single malt whisky. At the time the market for single malts was a fraction of its modern scale but the ambition was clear from the beginning and early distillery records show Tormore’s liquid being praised for its potential to age and to be enjoyed as a single malt. Despite this, for over sixty years it was quietly producing whisky, mostly for blending, with only occasional official single malt releases.

New owners Elixir Distillers acquired the distillery and significant stocks in 2022 and have been patiently working to bring Tormore back into the spotlight. This year marks the launch of a new core range.

Join us to go into the history of this unique distillery and what the future holds for Tormore. You’ll taste six whiskies from Tormore’s past, present and future: a vintage single malt from the 20th century, whiskies that showcase the current house style, and cask samples that show the way ahead.

Polly Logan – Tormore Distillery Manager

Polly studied Brewing and Distilling at Heriot-Watt University and has over twenty years’ experience in renowned distilleries across Scotland, including as Whisky Maker at The Macallan. She joined Tormore in 2023 to lead the revival of the beautiful single malt the distillery was designed to produce. In 2026, Polly was awarded the Icons of Whisky 2026 Scotland Distillery Manager of the Year.

Douglas Cook – Senior Brand Ambassador

Douglas Cook leads Elixir Distillers’ ambassador team, representing its portfolio of premium whiskies and rums. With extensive international experience in the whisky industry, he has travelled to more than 30 countries across five continents, helping audiences deepen their appreciation and understanding of spirits.In recognition of his contribution to the promotion of Scotch whisky, Douglas was honoured to be inducted as a Keeper of the Quaich in October 2021. He has a particularly close connection with Tormore Distillery in Speyside, where he once lived in one of the estate’s cottages.

KI ONE, the new Korean sensation

While traditional standards and expectations surrounding whisky maturation have largely been shaped by Scotch whisky, Korea experiences four distinct seasons and significant temperature variations throughout the year, which can lead to faster whisky maturation.
Bryan Do, founder of Korea’s first distillery entirely dedicated to single malt, will address the question: “In the future, how much will the age statement on a whisky really matter?”
Through this presentation, Ki One will explore a fascinating and somewhat controversial topic, while also highlighting what makes Korean whisky and Ki One Distillery truly unique.

Bryan DO – CEO/founder

From Craft Beer Success in Korea To the Dawn of Korea’s First Single Malt Whisky

Throughout his career at multinational corporations, Bryan Do frequently exchanged beers and whiskies with international friends and colleagues. As he experienced how proudly each person presented spirits representing their home country, a defining question arose: “Why doesn’t Korea have a world-class beer or whisky to call its own?“

Driven by this vision, he established The Hand & Malt Brewing Company, a pioneer in Korea’s first-generation craft beer movement. Hand & Malt spearheaded the domestic craft beer market, leading to a successful acquisition by AB InBev, the world’s largest brewing enterprise, in 2018.

Following this landmark success, Bryan set his sights on his next ambition: whisky. After extensive preparation, he founded Ki One Whisky Distillery, the first Korean single malt whisky distillery. Leveraging the deep expertise and technical craftsmanship built through his brewing background, Bryan is now elevating the global stature of Korean whisky through a diverse and exceptional portfolio of spirits.

Santa Teresa × Teeling: The Alliance of Two Masters of Finishing

Join Nancy Duarte, Master Blender of Ron Santa Teresa, and Alex Chasko, Master Distiller of Teeling Whiskey, for an exclusive masterclass exploring the impact of maturation and cask finishing on some of the world’s finest spirits.

Through the tasting of Santa Teresa 1796 and Teeling Small Batch, Nancy and Alex will share the stories, craftsmanship, and philosophies behind these iconic expressions. Although rooted in different traditions and cultures, both spirits share the same belief: exceptional character is shaped by time, and the choice of cask plays a defining role in creating a spirit’s identity.

The experience will then continue with two unique releases that perfectly illustrate the meeting of these two worlds: Santa Teresa Teeling Cask Finish and Teeling Santa Teresa Cask Finish. These expressions showcase the influence of each category on the other, with rum and whiskey benefiting from maturation in one another’s casks to reveal entirely new layers of complexity and flavour.

Santa Teresa and Teeling, two traditions, one shared secret: time spent in the right cask. This comparative tasting will demonstrate how wood selection, finishing time and the expertise of master blenders and distillers can transform aromas, texture and emotion on the palate. A rare opportunity to discover how cask finishing becomes the signature of great spirits and how the worlds of rum and whiskey can come together to create a truly harmonious marriage.

Nancy DUARTE – Master Distiller and Blender at Santa Teresa

Nancy Duarte is the first female Master Blender of Ron Santa Teresa and a key figure in advancing the inclusion of women in the spirits industry. Recognized as one of the most influential Latin American women by People en Español magazine in 2022, she has dedicated more than 30 years of her career to Ron Santa Teresa. With a background as a Higher Technician in Food Technology, specializing in wines and fermented liquids, Nancy has held multiple roles across the production process and has become a fundamental pillar in the development and formulation of the brand’s award-winning rums. Her expertise and innovative mindset have been instrumental in leading production processes and driving new product development.

Since joining the company, Nancy has built on the legacy of Jean Paul Levert, Ron Santa Teresa’s third Master Blender, who mentored her in the art of creating blends that would become world-renowned aged rums. Today, alongside Master Blender Néstor Ortega, she plays a central role in the international expansion of Santa Teresa 1796, sharing the ambition of growing the super-premium rum category around the world.

For Nancy, rum is synonymous with patience. Her passion for the aging process is rooted in the belief that time is essential to allowing a spirit to fully develop its character and aromatic complexity. This philosophy, combined with her commitment to innovation and excellence, has led her to create some of the most distinctive expressions of Santa Teresa 1796, including editions finished in Speyside whisky casks, Arabica coffee casks, and Chuao cacao casks. Through her dedication, expertise, and vision, Nancy continues to shape the future of Ron Santa Teresa and inspire the next generation of rum makers.

Alex CHASKO – Master Distiller and Blender at Teeling Whiskey

Alex is the Master Distiller behind Dublin’s Teeling Whiskey Company. As the first employee of Teeling, he has been involved in developing both the award-winning whiskey and the distillery from the very beginning. He was previously the Innovation Manager at the Cooley Distillery and began his career in the brewing industry in Portland, Oregon.

Alex graduated from the prestigious Heriot-Watt University in Edinburgh, Scotland, where he completed his MSc in Brewing and Distilling. He is at the forefront of innovative Irish whiskey making and, in 2026, took home the Master Distiller & Blender of the Year award at the Icons of Whiskey Awards. He was also behind the 24 Year Old Teeling Single Malt, which won the award for World’s Best Single Malt in 2019.

La Maison du Whisky’s Iconic Selections Through the Eyes of Whiskybase

La Maison du Whisky has been selecting whiskies for 70 years. But how do these choices stand the test of time once they are subjected to the judgement of whisky enthusiasts?
Dirk Henst and Étienne de La Morsanglière bring together the history of La Maison du Whisky’s selections and Whiskybase data. Through four bottlings with very different profiles and trajectories, this masterclass puts the expert’s choice to the test against the collective judgement of the community.

Dirk Hens – Managing Director of Whiskybase

Dirk Henst is co-owner and CEO of Whiskybase, the world’s largest whisky community and whisky database. Since joining the company in 2016, he has helped grow Whiskybase’s platform, apps, peer-to-peer marketplace, ecommerce business, B2B whisky data services, and Whiskybase’s own line of single cask bottlings, Archives Whisky. He’s happiest selecting casks, sharing drams, fermenting chili peppers, and discussing all things whisky.

Didier Ghorbanzadeh – La Maison du Whisky Brand Ambassador

Spirits expert at La Maison du Whisky, Didier Ghorbanzadeh leads training courses, including the WSET Level 3 Spirits, the highest level of spirits certification by the WSET, which La Maison du Whisky is one of the only institutions in France to offer. He also regularly contributes tasting notes to Whisky Magazine & Fine Spirits and published “Le Nuancier des Alcools” in 2019.

Journey Through Ichiro’s History

Immerse yourself in the legendary story of Chichibu, from the legacy of Hanyu — whose precious casks Ichiro Akuto famously saved — to the gems of his own distillery.
The founder of Ichiro’s Malt guides you through an exceptional tasting journey, from the mythical Card Series to the most exclusive expressions of modern Japanese whisky.

Ichiro Akuto – Master Blender

Born in Chichibu in 1965 as the 21st generation of a sake brewer that has existed since the Edo period. Graduated from the Department of Brewing, Faculty of Agriculture, Tokyo University of Agriculture. After working for Suntory and the family brewing company, he established Venture Whisky Ltd in 2004. In 2008, the distillery obtained its first whisky production licence in Japan in 35 years and started the Chichibu distillery.

Yumi Yoshikawa – Global Brand Ambassador

Global Brand Ambassador for Venture Whisky’s Chichibu Distillery since 2013. Based in Chichibu, Japan, she works on site at the distillery and represents the brand at events around the world.
She began her career in 2001 as a bartender in Japan, later expanding her industry experience at the Highlander Inn in Craigellachie, Scotland from 2011 to 2013. Her background provides a distinctive perspective that bridges both the consumer and producer sides of the whisky industry.

Christian Drouin Calvados Through the Ages

Since its creation in 1960, Drouin has cultivated the art of vintage expression and today offers the profession’s most extensive collection of vintage Calvados, with nearly forty releases dating back to 1939.
This pursuit of excellence is rooted in a constant exploration of the ageing process, particularly in casks that have previously held sherry, port, Rivesaltes or Banyuls. More recently, the house has expanded this approach through the use of stoneware amphorae, both for its cider eaux-de-vie and its young blends, driven by the same ambition: to reveal and enhance the fruit.
From La Blanche to the oldest vintages, this masterclass, hosted by Guillaume Drouin, invites guests to discover the common thread that runs through these expressions: preserving the vibrancy of the apple while exploring the complexity that time brings to it.

Guillaume Drouin – CEO

Guillaume Drouin is the third generation to lead Maison Christian Drouin, the renowned Calvados producer based in Coudray-Rabut, Normandy. Trained as an agricultural engineer and oenologist, he joined the family business in 2004, following several experiences in the French wine industry and in the rum sector in Haiti.
Initially responsible for international development, he gradually took over production and then the management of Maison Drouin. Deeply committed to his family’s traditional expertise, he also embraces innovation, particularly through new ageing techniques and the creation of spirits such as Christian Drouin Gin. He represents a new generation of producers who combine Norman tradition, excellence, and creativity.

Dassai: From a Modest Brewery in Yamaguchi to a Global Sake Icon

Dassai Prestige Masterclass, with Mr. Sakurai Kazuhiro.
One in five bottles exported, a fourfold increase in revenue over ten years, and a presence in more than thirty countries: Dassai has established itself as the undisputed ambassador of Japanese sake around the world. This success was built on a radical gamble: abandoning an entire range to focus exclusively on a single, highly demanding category — Junmai Daiginjo.
For this exclusive Whisky Live Paris Prestige Masterclass, Mr. Sakurai Kazuhiro, CEO of Dassai, will personally share the story behind this global success. He will discuss the choices that have shaped the house, explore the distinctive character of its cuvées through a guided tasting, and share his vision for the future of Japanese sake on the international stage.
A rare opportunity to meet and engage with the leader of one of the world’s most renowned sake houses.

Sakurai Kazuhiro – CEO

Born in 1976 in Shuto, Yamaguchi Prefecture (now part of the city of Iwakuni), Kazuhiro Sakurai was not originally destined to take over the family brewery. After graduating from Waseda University, he began his career in Tokyo at a company unrelated to the sake industry. It was only after discovering Dassai at an izakaya in the capital that he became aware of the position his family’s brewery had achieved. In 2006, he joined Asahi Shuzo, the brewery founded in 1948 that his father, Hiroshi, had repositioned in 1984 to focus exclusively on Junmai Daiginjo.
He was sent to New York to lay the foundations for the brand’s international development, a market he knows intimately, having built its presence there himself. Upon returning to Japan, he became Managing Director and, in 2010, Executive Vice President in charge of international marketing. In September 2016, he was appointed President and CEO, succeeding his father, who then became Chairman of the Board. Kazuhiro Sakurai thus became the fourth generation of his family to lead the company.
Since then, he has continued to drive Dassai’s global expansion, notably through the brewery project in Hyde Park, New York State, developed in partnership with the Culinary Institute of America.

Youlin Li – Sake Samurai & Founder of La Maison du Saké, ERH, and SOLA

Youlin LY is an internationally renowned expert recognized for his contribution to the promotion of sake. This prestigious title, awarded by the Japan Sake and Shochu Makers Association, honors his role as an ambassador for this traditional Japanese beverage.
In addition to his cultural outreach and educational activities, Youlin LY has founded several restaurants, including Sola and ERH, both of which have been awarded a Michelin star.

The Macallan: Mastery without compromise

Founded in 1824, The Macallan distillery is world-renowned for its exceptional single malt whiskies. Two centuries have passed since its founder, Alexander Reid, distilled the first batch of whisky in unusually small stills in Speyside, Scotland, thus starting the priceless legacy of this Scottish single malt whisky.

The obsession with quality and craftsmanship is The Macallan’s trademark. Every drop of our whisky tells a story that begins in the oak forests of Europe and America, continues in the vineyards and bodegas of Jerez, and ends in the heart of Speyside, where it ages patiently. Using oak casks that once held sherry gives each The Macallan whisky its natural color and unique character.

Through this unique tasting, come and discover the quest for excellence that has driven our whisky masters for over 200 years.

Antoine Dupont – Brand Ambassador The Macallan

After 16 years behind the counters of Paris’s top bars, I have the honor of carrying the exceptional expertise of The Macallan, a house whose standards, heritage, and pursuit of perfection deeply resonate with my story and passion.

Signature, Finish & Know-How

This masterclass invites you to discover Glenmorangie’s identity through three iconic expressions of the House. Alongside Gillian Macdonald, explore the different steps of whisky creation, from its aromatic signature to the aging and finishing choices that shape its character.

Gillian Macdonald – Master Blender & Head of Whisky Creation

Gillian Macdonald est Master Blender et responsable de la création de whisky chez The Glenmorangie Company. Elle s’occupe de la qualité et de la création des whiskies des distilleries Glenmorangie et Ardbeg.

Après avoir dirigé la distillerie de Penderyn au Pays de Galles pendant huit ans, elle rejoint The Glenmorangie Company en 2012. Reconnue pour son expertise et son côté innovant, elle représente aujourd’hui les deux Maisons partout dans le monde lors de masterclasses, dégustations et événements.

Gordon & MacPhail : The Riches of the Warehouses

For generations, Gordon & MacPhail has built one of Scotland’s most remarkable collections of casks. This masterclass invites guests to explore the extraordinary diversity of its warehouses through a selection of whiskies from different distilleries, regions, maturation styles and profiles.
A tasting designed to reveal the depth of Gordon & MacPhail’s stocks, the variety of aromatic expressions, and the house’s expertise in selecting, maturing and bringing out the unique character of each whisky.

Richard Urquhart – Sales director

Richard Urquhart is a fourth-generation member of the Urquhart family, owners of Gordon & MacPhail. Established in 1895 and based in Elgin in the north of Scotland, the company is renowned for selecting, maturing and bottling some of the world’s finest and rarest single malt Scotch whiskies.

Gordon & MacPhail works with distilleries throughout Scotland, supplying specially selected casks which are filled with new make spirit and matured for many years before bottling. Today, the company bottles over 300 expressions of single malt Scotch whisky across a number of award-winning ranges and is recognised globally for its expertise in long-term cask maturation and rare whisky releases. In addition to its own Gordon & MacPhail portfolio, the company owns Benromach Distillery in Forres and The Cairn Distillery in the Cairngorms National Park.

Richard joined Gordon & MacPhail in 2009 following a six-year career in Information Technology. He began his journey within the company by undertaking a comprehensive programme across all major departments, gaining a detailed understanding of every aspect of the business. He subsequently held roles in UK Sales and Marketing before joining the International Sales team in 2013, helping to expand the company’s presence across more than 50 global markets.

Today, Richard serves as Sales Director, leading the global sales strategy for Gordon & MacPhail, Benromach and The Cairn Distillery. With more than fifteen years of experience in the Scotch whisky industry, he works closely with customers, distributors and industry partners around the world to drive sustainable growth whilst maintaining the family’s long-standing commitment to quality, authenticity and long-term relationships.

In recognition of his contribution to the Scotch whisky industry, Richard was honoured as a Master of the Quaich in 2026. He is also a Liveryman of the Worshipful Company of Distillers in the City of London.

At the Heart of Four Decades of Chartreuse Verte

From 1986 to 2026, let yourself be guided through a comparative tasting of four Chartreuses Vertes. A rare opportunity to appreciate the influence of time on the aromas, balance, and complexity of this exceptional liqueur.

Bertrand De Nève – Director of Distillerie des Pères Chartreux

Arran & Lagg Single Malt: A Sherry Tale

Discover new releases and classic expressions from Arran and Lagg during a tasting dedicated to the influence of Sherry casks and their diverse flavor profiles.

Lucie Stroesser – Export Manage, Western & Southern Europe

Lucie Stroesser is European Export Manager at Isle of Arran Distillers Ltd. A French expat based in Scotland with over ten years of experience in the spirits industry, she works to develop the Arran and Lagg Single Malt brands across Europe. Passionate about whisky and Scotland, she regularly shares her expertise at tastings and trade shows.

LAMAISON – Whisky de pays

For more than 40 years, France has been exploring and reinventing the art of whisky production. From this history have emerged new expertise and new production models.
LAMAISON’s country whisky is the culmination of this journey. By moving beyond the boundaries of a single distillery or terroir, it breaks free from the traditional regional model to bring together the expertise and techniques of an entire territory. It goes as far as distilling across 11 different stills to create a distinctive profile that was, until now, unattainable.

Matthieu Acar – Development Manager – French Whisky

Born in Paris in 1985, Matthieu Acar was first introduced to whisky in Scotland. In 2013, after tasting an exceptional French whisky, he set out to meet producers across France and co-founded the website whisky-français.com.
He joined La Maison du Whisky in 2016, where he became Head of Retail, before publishing Une brève mais intense histoire du whisky français with Flammarion.
Today, Matthieu Acar is deeply involved in the development and recognition of the French whisky category, helping to showcase its richness, expertise and potential.

Armorik: From Past to Future. The Anatomy of a 10-Year-Old

In 2018, to mark Armorik’s 20th anniversary, the distillery unveiled its first age-statement whisky. Eight years later, this 10-year-old has become the signature expression of the range, now presented in a completely new look.
Between the two: the slow building of stocks, the evolution of distilling expertise and blending, and the patient learning of what it truly means to “make it to ten years.”
A masterclass exploring how a whisky becomes a benchmark, followed by a tasting of the result of that journey.

David Roussier – Managing Director

Erwan Lefebvre – Master Distiller

For more than 10 years now, Erwan and David have jointly guided Armorik’s journey. Erwan joined the distillery as Cellar Master, following a successful first experience in the world of wine. David joined the family business in 2009 and has since devoted himself passionately to making Armorik a benchmark for French whisky.

Bérive: the birth of an agricultural distillery in the heart of Réunion’s terroir

At the heart of a 230-hectare estate in the south of Réunion Island and the historic birthplace of Maison Isautier, the Bérive project comes to life with one goal: to combine heritage, innovation, and excellence.
This place, rich in history, is now infused with a new energy, driven by research, experimentation, and creativity. Here, we explore new taste territories, experiment with unique cane varieties, develop specific fermentations, and craft signature rums, vintages conceived as unique pieces, produced in limited editions.
On the occasion of this masterclass, we invite you to discover the first signature vintage from the Bérive agricultural distillery, a unique expression shaped by the land, time, human touch, and the identity of the place.
A special meeting with Marie Ferrand, Rum Director at Maison Isautier & the Distillerie de Bérive, and Jérémie Savin, Operations Manager & Distiller at the Distillerie de Bérive, to go behind the scenes of this new chapter at Maison Isautier.

Marie Ferrand – Rum Director at Maison Isautier & Bérive Distillery

Born in Réunion and trained as an engineer, Marie Ferrand joined Maison Isautier in 2013 when she returned to her home island, after several experiences in the industry in mainland France and internationally. Initially responsible for operations, over the years she developed a recognized expertise in the making and aging of rums, eventually becoming the House’s Cellar Master.
Today, as Rum Director at Maison Isautier and the Distillerie de Bérive, she oversees the creation and production of rums and supports the development of this new agricultural distillery. In 2025, her career and dedication were recognized with her appointment as a Knight of the National Order of Merit.

Jérémie Savin – Operations Manager & Distiller at the Bérive Distillery

With nearly fifteen years of experience in creating and running distilleries, Jérémie Savin now brings his expertise to the Distillerie de Bérive. As operations manager and distiller, he contributes to the development of this new agricultural distillery of Maison Isautier and to the crafting of its rums, from the first distillation runs to the selection work and research on yeasts.
His hands-on experience and mastery of production processes support Bérive’s ambition: to accurately express the richness of Réunion’s terroir and sugarcane.

Bruichladdich distillery unveils Octomore Series 17: “the Impossible Equation”

Since its creation in 2008, Octomore has been Bruichladdich distillery’s experimental playground. Each edition explores new combinations of peat levels and aging, making every release a unique and unrepeatable expression. After 17 years of experimentation, Series 17 continues the exploration of “The Impossible Equation”: pushing the limits of peat to reveal a whisky of remarkable complexity. Come taste this new series under the expert guidance of Lisa Matthews, Assistant Blender at Bruichladdich distillery, alongside Loïc Rakotomalala, our Brand Ambassador France.

Lisa Matthews – Assistant Blender, Distillerie Bruichladdich

Lisa has been working in the world of brewing and distilling for over eight years. With a bachelor’s degree specialising in brewing and distilling, and an HNC in applied sciences, she began her career at Harviestoun Brewery, where she was recognised in 2020 as ‘Scotland’s Youngest Female Brewer’.
After gaining experience at the Stirling and Ardgowan distilleries, Lisa returned to her home island to work as a tour guide at the Caol Ila distillery, before moving to the Port Ellen site, where she was responsible for production, process control and operational efficiency.

In 2025, Lisa joined Bruichladdich as a production manager, before being appointed Assistant Blender — thus becoming the very first female blender in the distillery’s history. Today, she works closely with Master Blender Adam Hannett on cask selection, sampling and the sensory evaluation of current and future blends, ensuring their quality. Lisa also plays a key role in new product development, helping to drive the distillery’s culture of innovation on a daily basis.

New Release: Taketsuru Pure Malt Essentials

Nikka Whisky has launched “Taketsuru Pure Malt Essentials,” a new series of limited-edition Japanese whiskies that delves deeply into the essence of its flagship brand, “Taketsuru Pure Malt,” and explores a unique theme each year. This masterclass will be the world’s first session featuring a comparative tasting of rare and unique components incorporated in the formula of the first edition of 2026. Be among the first to experience the Taketsuru Essentials!

Emiko Kaji – Education, Global PR Leader

Emiko, who became fascinated with the spirits industry after working part-time at a liquor store while she was a collage student, joined Nikka Whisky in 1990 and began her career as a sales rep in Tokyo. After accumulating specialized knowledge and experience in the industry, Emiko took over the position to manage Nikka’s international business in 2010. She has been traveling around the world as a front runner to cultivate the global market and now focuses primarily on educational activities, introducing artisanal whiskies and spirits crafted by Nikka along with their rich stories.

Diageo Prima & Ultima

A journey through some of the oldest and rarest bottlings in Diageo’s Prima & Ultima range.

Rajan Virdee & Ethan Youel – Private Client Managers, Rare & Collectible Whisky

Justerini & Brooks has been providing wine and spirits to discerning collectors for over 275 years. We have supplied every successive British monarch since the coronation of King George III in 1761. Today, under the ownership of Diageo, our relationships with the great Scottish distilleries continue to flourish, giving us access to the finest liquids from the four corners of Scotland. Whether it be for single Casks of Distinction, signature blends or special releases, the journey to a great whisky collection often begins with a single bottle.

Having both started their careers in the world of mixology, Raj and Ethan have held various roles an brand advocacy and sales, before specialising in Diageo’s rare whisky portfolio.

The American Whiskey Landscape

Today’s American whiskey market is bolder and more complex than ever before. Driven by rapid premiumization and shifting consumer tastes, the US scene is completely redefining its identity. Guided by the unique insider perspective of Washington D.C.’s legendary Jack Rose Dining Saloon—a temple of whiskey housing over 2,700 expressions—this masterclass decodes the current state of the category, its shifting culture, and where American spirits are headed next.

Jared Hyman – Partner, Jack Rose Dining Saloon

Jared Hyman is an operating partner at Washington, D.C.’s legendary Jack Rose Dining Saloon and founder of spirits consultancy Bourbon Source. Recognized as a premier whiskey curator and collector, he brings extensive expertise in vintage spirits evaluation, bottle sourcing, and barrel selection.

Chris Leung – Lead Whiskey Advisor, Head Blender Jack Rose Dining Saloon

For 12 years Chris Leung has led nightly spirits service, staff education, public tastings, and inventory management for 2,500 unique expressions at Jack Rose Dining Saloon. During that time the program has continually grown as a space for new and experienced enthusiasts alike, and been recognized by Whisky Magazine as Whisky Bar of the Year in 2020 and by the Tales of the Cocktail Committee as World’s Best Spirits Selection in 2022. Chris completed the MSc program in Brewing and Distilling from Heriot-Watt University in 2024, and operates as Head Blender as the team shifts towards bringing their own bottlings to spirits lovers worldwide.

World’s #1 trending rum brand for 2026

This year, Clairin – The Spirit of Haiti was named the #1 Top Trending Rum Brand of 2026 by Drinks International, based on votes from the world’s leading bars – a rare recognition for a truly artisanal Haitian rum.
In this masterclass, we’ll explore what makes Clairin so distinctive: a largely traditional, artisanal production rooted in small rural distilleries across Haiti, where each local terroir brings its own character and style.
Bottled at its natural strength, with no dilution or filtration, Clairin is a true expression of the farm-to-glass philosophy. Its raw, vibrant character and unique sense of place have made it increasingly popular with bartenders and rum enthusiasts around the world.
This is a unique opportunity to explore the diversity of the Clairin range, from Communal and Vaval to Sajous, and to discover why its distinctive high-ester profile has made Clairin one of the most exciting and authentic rums in the category.

Christopher Bellail – Rum Product Manager La Maison & Velier

With nearly a decade of experience in the world of rum, he is a former Bar Manager and Rum Sommelier at Bar 1802 in Paris, as well as co-founder of Rhum Society and a passionate collector.
Today, he is Rum Project Manager at La Maison & Velier, travelling the world to discover distilleries and select their most remarkable expressions, each reflecting the local cultures and expertise from which they originate.

Angelo Canessa – Velier Mixology Manager

Angelo Canessa trained as a bartender before becoming a professionally qualified sommelier and beginning his career at some of the world’s leading five-star establishments, including the Grand Hotel Miramare in Santa Margherita Ligure, Suvretta House in St. Moritz, and Dukes in London, before going on to become Head Bartender at the Lausanne Palace in Lausanne. He also ran his own establishment in Santa Margherita Ligure.
A true connoisseur of spirits, wine and cigars, as well as an expert in gastronomy in all its forms, he is a genuine gourmet who never stops learning. Today, he is Mixology Manager at Velier.

The Balvenie and the excellence of traditional malting, a unique expertise preserved for generations

Founded in 1892 in the heart of Speyside, The Balvenie is one of the last Scottish distilleries to maintain a traditional malting floor, where the barley is still turned by hand. Alongside Damien Anglada, Brand Ambassador for France, discover the very first 12-year-old whisky made entirely from on-site malt: The Balvenie Home Malted.

A rare edition that pays tribute to the distillery’s historic craftsmanship and artisanal roots. This exclusive tasting will also be a chance to explore a selection of The Balvenie expressions that are as rare as they are remarkable.

Damien Anglada – Brand Ambassador France

Black Gold: The Art of Sherry According to Kavalan

Discover the “Black Gold” of Yilan. Deep in Taiwan’s subtropical climate, explore the bold world of Kavalan Sherry and Peated Sherry casks—where intense wood meets tropical maturation to deliver exceptionally rich, dark single malts.

David Chen – Brand Ambassador

David Chen is a Brand Ambassador for Kavalan Whisky, Taiwan’s internationally acclaimed single malt whisky. Having lived and worked around the world, David has developed a deep appreciation for the diverse ways in which people experience and enjoy whisky.
Through every tasting and conversation, David invites whisky lovers to discover the “spirit” of Taiwan—and enjoy the distinctive character of a world-class whisky shaped by Taiwan’s subtropical climate.

Exclusive Masterclass – Planteray Extreme Series VI “Legends of Rum”

A rare opportunity to taste a collection that is almost never presented in its entirety.
To mark Whisky Live Paris, Planteray Rum is exceptionally opening a bottle of each of the six expressions from its ultra-limited Extreme Series VI “Legends of Rum” collection—six rums from Haiti, Barbados, Fiji, Jamaica, Belize, and Saint Lucia, brought together to celebrate the women, men, and craftsmanship that have shaped the history of Planteray.

Led by Alexandre Gabriel, Master Blender and owner of Planteray Rum and Stade’s West Indies Rum Distillery, this masterclass will help you discover much more than rare rums: the connections, friendships, legacies, and personal stories hidden behind each cask. Each expression comes from a single cask, bottled at cask strength, and embodies a terroir as much as a human story.
Six rums. Six terroirs. Six stories. Only one opportunity to discover them together.

Alexandre Gabriel – Master Blender of Maison Ferrand and Stade’s West Indies Rum Distillery.

Alexandre Gabriel, 30 years experienced Master Blender of Maison Ferrand and Stade’s West Indies Rum Distillery, is a passionate creator of fine artisanal spirits and producer of the world-famous brands Planteray Rum, Canerock , Ferrand Cognac and Citadelle Gin. He is also the proud owner of Stade’s West Indies Rum Distillery in Barbados and co-owner of Long Pond and Clarendon distilleries in Jamaica. In 2012, Alexandre Gabriel was honored as the “Rum World’s Best Master Blender” by the prestigious Golden Barrel Awards, and in 2017, he received the “Outstanding Contribution to Distilling” award from the American Distilling Institute, the first time in the history of the award that it was presented to an individual. In 2023 Alexandre Gabriel was recognized as one of the world’s six leading rum CEOs by the Ultimate Awards and RumLab.