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Wemyss, Scotland

Wemyss pronounced as “Weems” founded in 2005, has been independently run by brother and sister duo; William and Isabella. William is a direct descendent of the 3rd Earl of Wemyss (1678-1720). They believe in creative blending to craft distinctive Scotch malt whisky. They aim to produce a consistent whisky that is rounded in character and suitable for the majority of consumers. Rather than emphasizing the distillery, the whiskies are named after their natural tastes and aromas meticulously crafted by their blenders’ careful selection.

Seven Seals Distillery, Switzerland

“Time doesn’t matter, taste matters”. Seven Seals Distillery AG is a small committed company in innovative Spirits production and marketing. In the Seven Seals process, time is seen as one of the least important factors, while the flavor is the element that reigns supreme. They have re-imagined the whisky-making process by using patented innovation to minimize the need for barrels and successfully accelerate the flavor-absorption process in the barrel.

Michel Couvreur, France

The late Michel Couvreur who passed away in 2013 was an important wine negociant in Burgundy until the end of the 1970s, where he decided to pursue his passion in Whiskies by starting to distill whisky in Scotland. Following tradition, he began to refine his whisky in casks used for making Sherry. The aging happens in a cellar dug out of a hill in the heart of Burgundy, in Bouze-lès-Beaune, halfway between Scotland and Andalusia, where Sherry is produced. He believes that a great whisky owes 90% of its quality to the aging phase, and therefore to the relevance of the barrel used, with only a small part coming from the actual distillation process. Michel Couvreur was nicknamed ‘the last of the Mohicans’ because of his uncompromising commitment to artisanal production.

Date: 17 Jan 2022
6pm – 730pm