Introducing The Boylan Heritage Line of Craft Cocktail Mixers


W&P Design, the Brooklyn-based food and beverage design company, has teamed up with Boylan Bottling, a New York-based craft soda company, to create the Boylan Heritage line of ready-to-drink cocktail mixers. The line of mixers was created specifically for crafting great cocktails, and includes Boylan Heritage Tonic, Boylan Heritage Club, and Boylan Heritage Ginger (pack of 4 10oz bottles for a suggested retail price of $7.99). The line of mixers is available for national distribution as well as for sale online

Boylan Heritage Tonic was created to bring an end to bland tonic water. Crafted from a refreshing blend of seltzer, cane sugar, quinine and all-natural botanicals, Boylan Heritage Tonic is the perfect combination of sweet, bitter and sour to match your favorite gin or vodka.

Boylan Heritage Club is refreshingly crisp, holding true to a tradition of classic club soda. While simple in theory, a great club soda requires a delicate balance of elemental ingredients. We carefully blend filtered sparkling water at peak carbonation with hand-harvested New England sea salt to create a versatile mixer that highlights the best features of your favorite spirits.

Boylan Heritage Ginger is bold and balanced, pairing deep flavors of spicy ginger with refreshing citrus notes and a subtle sweetness. Crafted from an all-natural blend of seltzer, ginger, key limes and a touch of cane sugar, Boylan Heritage Ginger pairs perfectly with your favorite vodka, rum or whiskey.

“The Boylan Heritage line of craft mixers was born in Brooklyn, New York and made in America to provide flavorful, thoughtfully-designed mixers to complement an array of spirits,” said Josh Williams, co-founder of W&P Design. “The partnership combines W&P Design’s innovative perspective on cocktails with Boylan Bottling’s iconic 120+ year tradition of quality American bottling to create this series of new takes on timeless cocktail mixers.”

Tippleman’s Syrups


Drink: Crafting only the finest syrups for his nightly cocktail, Tippleman became obsessed with foraging the finest ingredients to fill his jars. Far in his burrow and well past sundown, Tippleman extracted sugars and oils, fanned syrups with smoke and swished and swirled while he teetered and tippled. Slowly a library of syrups had formed and he had far too many to continue hoarding. His parts and parcels can find their way into your own cups to cheers the night to your joys and sorrows. There are several syrups to choose from the Barrel Smoked Maple Syrup is Dark with Rich Maple Character, Slowly Cold-Smoked with White Oak Sourced from Willett Bourbon Barrel Staves.

Diageo Launches Studebaker, a New Line of Bottled Whisky Cocktails




STUDEBAKER(TM) is proud to launch a premium, full-proof, crafted whisky cocktail featuring Prohibition inspired classics including the STUDEBAKER(TM) Old Fashioned and STUDEBAKER(TM) Manhattan. (PRNewsFoto/DIAGEO)

STUDEBAKER™ is proud to announce a premium and new-to-world product line of bottled whisky cocktails including STUDEBAKER™ Old Fashioned and STUDEBAKER™ Manhattan, replicating a unique and extraordinary taste of cocktail history for a new generation.

During the days of Prohibition (1919-1933), Canadian Whisky boomed in the United States, as whisky that had been legally distilled north of the border made its way to the millions of thirsty Americans hiding out in speakeasies across the country.  Bartenders looking for quality spirits quickly became fond of the dynamically rich taste of Canadian Whisky, and adopted it for classic whisky cocktails, like the Old Fashioned and Manhattan.  The current whiskey boom has led to a resurgence of these iconic drinks that consumers have once again adopted as contemporary favorites.

Inspired by the Prohibition classics, STUDEBAKER™ uses the finest Canadian Whisky, masterfully blended and finished with select premium ingredients. Sip a STUDEBAKER™Manhattan, perfected with sweet vermouth and a touch of bitters, garnished with a maraschino cherry. Enjoy a STUDEBAKER™ Old Fashioned, exquisitely blended with cherry, orange, and a touch of bitters, garnished with a simple orange peel.

Whether hosting friends or cheering on your favorite team, STUDEBAKER™ takes the guesswork and preparation out of developing these classic cocktails, allowing consumers to enjoy the perfect cocktail on any occasion.  With STUDEBAKER™ Old Fashioned and STUDEBAKER™ Manhattan, an expertly crafted whisky cocktail is just a pour away.

Whichever STUDEBAKER™ you choose, please enjoy the expertly-crafted taste responsibly.




First-of-its-Kind Experience Allows Retail Customers To Create Custom Maker’s Mark® Expressions Using Personally Selected Oak Staves for Finishing

Loretto, KY (October 6, 2015) – Maker’s Mark® is bringing real innovation to the bourbon industry with a first-of-its-kind barrel program, Maker’s Mark Private SelectTM. The new experience will allow retail customers to “make their own Maker’sTM” by finishing fully-matured cask strength Maker’s Mark® Bourbon in a single barrel made up of their custom selection of oak staves. The program will kick off in limited release in November 2015, with bottled product available for sale by retail participants beginning March 2016.

Through the Maker’s Mark Private SelectTM Experience, participants will have the opportunity to spend an immersive and educational day at the historic Maker’s Mark Distillery in Loretto, KY, where they will roll up their sleeves and mirror the process used by Chairman Emeritus Bill Samuels, Jr. when he created Maker’s 46® in 2010.

“This innovative process of creating a personal expression of Maker’s Mark® allows the customer to create a bourbon that wanders in some intriguing ways from our traditional taste profile, while still being distinctively Maker’s Mark®,” stated COO Maker’s Mark Distillery, Rob Samuels. “We’ve never before given anyone this kind of access or opportunity to create their favorite version of Maker’sTM, but we’re excited to see what folks come up with and how they like to make their Maker’sTM when given the chance.”

As with Maker’s 46®, Maker’s Mark Private SelectTM will start with fully-matured Maker’s Mark® straight out of the barrel. Participants will receive an in-depth immersion that illustrates the essential role that wood plays in the taste of bourbon, and will select their preferred combination of five types of wood staves with which to finish their custom Maker’sTM expression. This collection of oak staves – each accentuating different flavors found in fully-matured Maker’s Mark® – includes Baked American Pure 2, Seared French Cuvee, Maker’s 46®, Roasted French Mocha, and Toasted French Spice. With 1,001 possible stave combinations, participants can create a customized finish and taste profile that is uniquely their own.

After aging for nine additional weeks in a single barrel with the participants’ custom stave combination, the Maker’s Mark Private SelectTM bourbon will be bottled, corked and dipped at cask strength with details such as proof and stave combinations handwritten on the label.

Maker’s Mark Private SelectTM Program will be available to Kentucky and Illinois based retailers in its first year and will be expanded to additional markets in 2016.

Jim Beam Urban Stillhouse Opens On Fourth Street Live! In Louisville

Jim Beam(R) Bourbon today opened its first visitors' destination outside of the flagship distillery - the Jim Beam(R) Urban Stillhouse. The new location is located in the heart of Louisville's Fourth Street entertainment district and includes a small working distillery, bottling line, tasting experience and its own exclusive Bourbon, Jim Beam(R) Urban Stillhouse Select. (PRNewsFoto/Jim Beam)

Jim Beam(R) Bourbon today opened its first visitors’ destination outside of the flagship distillery – the Jim Beam(R) Urban Stillhouse. The new location is located in the heart of Louisville’s Fourth Street entertainment district and includes a small working distillery, bottling line, tasting experience and its own exclusive Bourbon, Jim Beam(R) Urban Stillhouse Select. (PRNewsFoto/Jim Beam)

Beam Suntory, the world’s leading Bourbon maker, celebrated the grand opening of Jim Beam’s new visitors’ experience in the heart ofLouisville’s Fourth Street entertainment district.  The Jim Beam Urban Stillhouse not only establishes a highly visible presence for the world’s No. 1 bourbon in the most vibrant tourist destination in Louisville, but also offers guests a hands-on bourbon experience unlike any other.

“For more than 220 years, Jim Beam Bourbon has made history and continues to do so by opening its first visitors’ destination outside of our flagship distillery,” said Kevin Smith, Vice President, Kentucky Beam Bourbon Affairs. “We’ve taken the brand’s rich heritage and put an urban spin on it, offering guests an interactive Bourbon experience coupled with a retail location, right here in downtownLouisville. The Jim Beam Urban Stillhouse is another place Jim Beam fans can call home as an extension of our Jim Beam American Stillhouse experience in Clermont, Ky.

Kentucky Gov. Steve Beshear and Louisville Mayor Greg Fischer joined 7th generation Master Distiller Fred Noe, company leaders and local dignitaries to officially open the doors and commemorate Jim Beam’s unwavering commitment to the bourbon industry – an industry it helped create when Jacob Beam made his first Bourbon whiskey in Kentucky in 1795.

“Bourbon is one of Kentucky’s most historic and treasured industries – a thriving $3 billioneconomic engine that generates more than 15,400 jobs with an annual payroll topping $700 million, and $166 million in tax revenue every year,” Gov. Beshear said. “With the opening of the Jim Beam Urban Stillhouse in downtown Louisville, the company is once again raising the profile of our Bourbon industry and giving visitors another great reason to come toLouisville.”

“We are happy to see Jim Beam expand its footprint in downtown Louisville,” added Fischer. “Fourth Street is a booming destination for tourists from near and far, and places like the Jim Beam Urban Stillhouse offer a great opportunity to spotlight Kentucky’s heritage while driving increased visitors to Kentucky bourbon distilleries.”

Located 25 miles from its flagship distillery in Clermont, Ky., the Jim Beam Urban Stillhouse operates as a small working distillery and visitors’ experience like no other, with special features that include:

  • A distillation system showcasing a small copper pot still with a unique rectifying column and see-through glass vapor condenser.
  • Interactive displays and décor that immerse Bourbon enthusiasts in the Jim Beam®brand and educate them on the fine nuances of whisky making;
  • A one-of-a-kind tasting bar crafted from reclaimed wood and designed to reflect barrel staves and flowing bourbon;
  • A sculptural American Oak tree built from barrel staves. The tree features a canopy crafted from laser-cut steel leaves and illuminated Jim Beam bottles, symbolic of theFirst Family of Bourbon;
  • A full retail store offering branded items, as well an opportunity for guests to label, fill and customize their own bottle of the site’s exclusive Bourbon offering, Jim Beam Urban Stillhouse Select:
    • Jim Beam® Urban Stillhouse Select – Distilled and bottled exclusively for the Jim Beam Urban Stillhouse in the heart of Louisville’s 4th Street Live, the Bourbon is extra-aged Kentucky Straight Bourbon Whiskey. At 100 proof (50% alc./vol.), this ultra-premium bourbon offers hints of bold oak notes with fruit and tobacco. Additionally, the Bourbon is not chill filtered to impart a richer, full-bodied tasting experience. The only Jim Beam Bourbon to feature a steel stamped logo on the bottle, Jim Beam Urban Stillhouse Select is available in 375ml and 750ml sizes (SRP: $29.99 and $45.99 respectively).

The Jim Beam Urban Stillhouse is located in 4,300 square feet of space on the street level beneath Beam Suntory’s Louisville office at 408 S. Fourth Street. It is open Monday – Thursday 12:00 p.m. to 9:00 p.m., Friday – Saturday 11:00 a.m.10 p.m. and Sunday 12:00 p.m.6:00 p.m. (Closed on New Year’s Day, Easter, Thanksgiving Day, Christmas Eve andChristmas Day).

For more information, visit the Jim Beam Urban Stillhouse online at or like Jim Beam® Bourbon on Facebook and follow the brand on Twitter via #UrbanStillhouse to learn what’s going on at the Urban Stillhouse.

Crown Royal Becomes First Alcohol Beverage Brand to Include Serving Facts Panel on Packaging



Diageo announced today that it has begun shipping cases of Crown Royal which include macro-nutritional information on the product.  This is the first alcohol beverage brand to include a serving facts panel on its packaging. The panel details serving size, number of servings per container, alcohol by volume, number of calories and grams of carbohydrates, protein and fat per serving – and the U.S. Dietary Guidelines definition of a standard drink – 0.6 fluid ounces of alcohol.

This is the latest step in Diageo’s leadership for more than a decade on the issue of making alcohol facts readily available and easily understandable for consumers.  Since 2006, Diageo has provided serving facts information about its brands on its DRINKiQ ( website. Diageo will now continue to add this important information to its labeling and packaging as brands change or update their labels.

A 2014 study conducted by FoodMinds LLC found that 86% of US alcohol consumers agree that serving facts labels that include the 0.6 fluid ounces of alcohol per drink definition provide useful and relevant information, while 83% agree the same information on a label helps them understand the definition of a standard drink.  The majority of respondents in the same study specifically indicated that beverage labeling that includes alcohol content per serving is helpful to them in following the recommended dietary guidelines for alcohol consumption.

Twelve years ago, Diageo led the industry in the US when it stood with a coalition of consumer and public health advocates to publicly ask US regulators to allow Serving Fact information on beverage alcohol products.  In 2013 the US Treasury’s Alcohol Tax and Trade Bureau (TTB) approved that request, finally allowing labels that include serving size, number of servings per container, alcohol by volume, number of calories and grams of carbohydrates, protein and fat per serving.  Since that time, the TTB has approved a label that specifically references the US Dietary Guidelines, which defines a drink as being 0.6 fluid ounces of alcohol.

Many people don’t realize that before the recent ruling by the TTB, it was actually not allowed in the US for beverage alcohol manufacturers to list these basic serving facts on most labels of alcohol products.  It is important to note that including serving facts information is now voluntary, so producers have the option to include this information, or not.

“We are proud to take this latest step in the decade-long effort of our company, and that of the more than 70 consumer and public health groups that stood with us in support of labeling in 2003,” said Guy Smith, Executive Vice President, Diageo North America.   “We specifically commend the National Consumers League, the Center for Science in the Public Interest, the Consumer Federation of America, and Shape Up! America, who supported this important initiative from the beginning.  And we are grateful to the TTB who are allowing the industry to give consumers the information they have been asking for.”

Barton 1792 Distillery Releases First Ever Port Finished Bourbon


Barton 1792 Distillery has unveiled a second new expression in its collection of premium 1792 whiskeys, 1792 Port Finish Bourbon. Similar to the inaugural 1792 expression released earlier this year, 1792 Sweet Wheat Bourbon, availability of this special expression will be quite limited.

Produced using a painstaking process, 1792 Port Finish Bourbon marries expertly crafted bourbon whiskey with the sweet flavor profile from port wine barrels. This bourbon was aged for six years in new American white oak barrels before spending another two years maturing inside  used port wine barrels, extracting the subtle yet sweet flavors distinct to port wine. The rich vanilla characters of American white oak mingle with the delicate fruit notes of port to create a magnificent whiskey with rich character and full flavor.

Ken Pierce, director of distillation and quality assurance, describes the new bourbon as having “A rich aroma of apple and fruit mingling with noticeable vanilla. The taste is soft, yet balanced. Filled with toasted caramel, jam-like fruit, and a touch of licorice. A clean, somewhat lingering finish completes the taste.”

1792 Port Finish Bourbon is bottled at 88.9 proof. Bottles are expected to hit stores sometime in October at the suggested retail price of $39.99.  1792 Port Finish Small Batch Bourbon was aged a total eight years. Although this is the first and only batch of 1792 Port Finish Bourbon, the distillery is considering making more. Furthermore, 1792 Distillery plans to release more new and different 1792 expressions over the next few years.

Diageo Launches Johnnie Walker Select Casks – Rye Cask Finish


For nearly 200 years the driving force behind the world’s leading Scotch whisky brand has been its pioneering and innovative spirit. The Johnnie Walker brand continually strives to create new blends of the highest quality. It is in this tradition that Johnnie Walker will introduce its newest Scotch whisky: Johnnie Walker Select Casks – Rye Cask Finish, a 10-year-old, 46%-ABV (92 U.S. proof), chill-filtered blended Scotch whisky. This will be the first in a series of limited edition wood-finished Scotch blends that will be released over the coming years. Each will feature a different wood finish crafted for today’s whisky enthusiast.

Johnnie Walker Select Casks – Rye Cask Finish is a Scotch whisky blend that showcases the best of Scottish blending and maturation expertise. With Cardhu single malt at the heart of the blend, Johnnie Walker’s Master Blender Jim Beveridge used whiskies matured for at least ten years in first-fill American Oak casks.  He finished the Scotch in ex-rye whiskey casks, creating a complex new whisky with rich layers of flavor starting with creamy vanilla notes and transitioning to a more spicy finish.

“From the early days when John Walker first blended whiskies in 1820 to the unique blends created today, Johnnie Walker has always thrived on experimentation. I believe that whisky is ever evolving and experimental in nature and I am pleased to present the first rye cask finished blended Scotch whisky,” said Master Blender Jim Beveridge. “Johnnie Walker Select Casks is a unique style of Scotch that blends the flavor characteristics of bourbon and rye with some of the classic signature notes and smoothness of Johnnie Walker.”

The Master Blender crafted this distinguished blend to be enjoyed neat, on the rocks or in classic cocktails such as the Manhattan or Old Fashioned. It is bottled at 92 proof, a higher proof than the other marques in the Johnnie Walker portfolio, in order to provide a more distinctive character when used in traditional cocktails. However, it remains chill-filtered in order to maintain Johnnie Walker’s classic texture and mouth-feel.

This innovative blend is crafted to be enjoyed responsibly among friends, colleagues and family for all of life’s occasions.

The suggested retail price of the limited edition Johnnie Walker Select Cask – Rye Cask Finish is $45 (750ml) and will be available fromOctober 2015 in fine wine and spirit stores and bars across the US.

Johnnie Walker reminds you to please drink responsibly.

Bar Convent Barlin, October 6th and 7th, The entire world of bars at biggest Bar Convent Berlin ever

The entire world of bars at biggest Bar Convent Berlin ever

  • 60% more exhibitors 
  • Focus on cachaça
  • Huge range of beers with 150 types
  • New: coffee trends in the bar segment

Some 270 exhibitors have registered for the ninth Bar Convent Berlin, about 100 companies more than last year. All signs are pointing to growth for the leading premium trade show of the bar and beverage industry in Europe. 

As in prior years, the Bar Convent team has put a special emphasis on offering a top-notch program. Visitors can look forward to five exhibition halls, eight sold-out stages and countless innovations from the international bar and beverage market.

 The Bar Convent will take place at Station Berlin on October 6 and 7 2015. 

Exhibitors from 30 countries 

From Austria to Venezuela, once again this year, exhibitors will be travelling to Berlin from all corners of the globe to participate in the Bar Convent. Some 30 countries will be represented, dispatching renowned spirits makers such as Beam Global – Jim Beam, Borco Marken Import, Brown-Forman, Campari Germany, Diageo, Mast-Jägermeister SE and Pernod Ricard. IBRAC, the Brazilian Institute of Cachaça and DISCUS, the Distilled Spirits Council of the United States, have also booked large stand areas. 

In total, 116 of the 268 exhibitors will come to Berlin from outside Germany. The largest exhibitor nation besides Germany will be Italy with 20 companies. Also represented strongly will be the Benelux countries with 17 exhibitors. Other notable European contingents at the Bar Convent will include Spain with nine companies and the UK with eight. 

No less than twelve companies will be travelling to Berlin from the US, last year’s Country of Honour. Brazil, this year’s Country of Honour, is dispatching nine companies across the pond, offering visitors a chance to experience a multifaceted assortment of products from the land of cachaça. In addition, the Mexican industry will be onsite with six exhibitors. 

Renowned speakers on eight stages

Presentations, tastings, master classes and podium discussions: Across eight stages, the Bar Convent Berlin will offer more education than ever before. The Mixology Stage will feature lectures by international experts as well as podium discussions with opinion leaders from the global bar and beverage community. This year’s participants will include Jeffrey Morgenthaler, Jörg Meyer, Phil Duff, Ian Burrell, Josh Harris, Joshua Fontaine, Jared & Anistatia Miller, Guillermo Fortaleza and many more.

Brands and distributors will host lectures, organize tastings and perform cocktail presentations at the Demonstration Bars A, B, C & D. Participants will include Chris Morris, Alex Kratena, Ryan Chetiyawardana, Bettina Kupsa and Stanislav Vadrna. On the second day of the Bar Convent, the Demonstration Bar D will be dedicated exclusively to beverage startups. Organized in cooperation with Distill Ventures, the “BrandStarter” event will offer practical tips for small-business owners and new entrepreneurs. Distill Ventures invests in young brands and provides them with support in areas such as development, production, financing, marketing and other aspects of business planning and management. Now their experts will share part of their know-how with visitors at the Bar Convent. Taking part among others will be Stephan Berg (The Bitter Truth) and Alexander Stein (Monkey 47).

Both Taste Forums will include beverage tastings, all of them conducted as blind tastings. This year, gin-book author Dave Broom will lead visitors on a journey through the world of gin, while Ian Burrell, in his role as Rum Ambassador, will host a guided rum tasting. Felipe Januzzi from São Paulo will focus on artisanal cachaça, Daniele Biondi on unmatured rum and Dom Costa on mezcal.  

Opening event: Mixology Market

Kicking off the trade fair on the evening of October 5 will be the Mixology Market in Hall 6 at Station Berlin. Enjoy your first chance to clink glasses with colleagues, partners, customers and friends from the global bar community while enjoying beer, Champagne and cocktails from renowned bartenders along with Berlin’s trendiest street food from about 20 different stands. Plus, watch a livestream of the 2016 Mixology Bar Awards ceremony.  

Brazil presents cachaça  

The largest country in South America has a rich spirits tradition. As this year’s Country of Honour, Brazil will put the spotlight on cachaça. Representing hundreds of cachaça producers across the country, IBRAC, the Brazilian Institute of Cachaça, will host a 750-square-foot stand in Berlin. What’s more, visitors can look forward to tastings with Brazilian journalist, blogger and cachaça expert Felipe Januzzi. As part of the lecture program, IBRAC‘s Jairo Martins will discuss the history of the spirit.

“Made in GSA”

The Bar Convent continues its focus on the beverage industry in the German-speaking world. This year will see the debut of the “Made in GSA” area in Hall 8. Hosted in cooperation with the magazine Mixology, that space will be dedicated to products from Germany, Austria and Switzerland. Mixology created “Made in GSA” in 2006 as a platform to raise the profile of regional products in bars. Held since 2013, the popular “Made in GSA Competition” for bartenders set a new record this year with 66 products by 33 companies and 140 participating bartenders. This year’s winners – Alexander Mayer (Passage 46, Freiburg), Jan Jehli (The Parlour, Frankfurt) and Stephan Körner (Breidenbacher Hof, Düsseldorf) – will be presenting their drinks in the “Made in GSA” area. 

Some 150 types of beer at Brew Berlin 

Never before has there been so much new stuff at the Bar Convent: “aunched in 2013, Brew Berlin doesn’t just give the beer area a distinctive title; starting this year, it will actually get its very own exhibition area in Hall 3. In addition, the dedicated, centrally located Brew Berlin stage will feature an extensive supporting program on all things beer. Another premiere: a range of companies from innovative startups, to small and medium-sized companies, to major multinationals will be represented this year, reflecting the many facets of the industry.   

The beer industry’s meeting place will feature 20 exhibitors, including AndUnion, Beck’s, Berliner Berg, Braukunst Berlin, BrauKunstKeller, CREW Republic Brewery, the Heiland brewery, Hofmark Brauerei GmbH, Intl. Brau Manufacturen GmbH, Kuehn Kunz Rosen, Lemke Berlin, Ratsherrn, SABMiller – Pilsner Urquell, Sander, Schneider Weisse and von Freude. They’ll present about 150 different types of beer altogether. 

International beer experts will return to Brew Berlin, as well. They’ll offer up-to-date insights into the world of beer and entertain visitors with exciting creations and tastings. For the first time, a dedicated stage for beer talks will be set up to supplement the tastings and presentations on the main stage. Plans include a panel discussion on “Beer Bars – a new type of bar between pub and classic bar” with Dean Pugh (BrewDog), Bart Neirynck (Herman Bar), Maciej Skrzypkowski (Setka Pub, Poznan), Donald Burke (The Bird) and Adrian Sampson (Monterey). Other panel discussions will address topics such as, “Everyone wants craft, but no one can deliver”, “Growth & Export vs. Demand”, and “German Craft Beer”.  Additionally, there’ll be lectures on “Beer Cocktails”, the “Master Class American Craft Beer” and “Beer in the Bar”. 

Coffee culture in all its diversity

Exquisite hand-roasted beans. Full-flavoured indulgences. Exclusive syrups and ingredients. In a newly created exhibition area, the Bar Convent Berlin will for the first time add the latest coffee trends to its repertoire, because as a lifestyle or luxury beverage, coffee often enhances the offerings in bars these days. Exhibitors will include market leaders and speciality roasters featuring innovative, user-focussed presentations of new creations and alternative preparation methods. 


Lectures and panel discussions hosted by Berlin-based coffee expert Cory Andreen will take place on the Coffee Stage on both days. Taking place on Tuesday will be a discussion on a hot topic – cold-brewed coffee – plus a Cory Andreen lecture providing an outlook on the future of coffee. In Wednesday’s panel, Billy Wagner (Nobelhart & Schmutzig), Ramses Manneck (Industry Standard) and Craig Dortkamp (SoHo House Group) will provide tips on “Overcoming the Curse of Bad Coffee in Great Bars”. Their talk will be followed by a coffee tasting with various roasts. The evening session on the Coffee Stage will close out the day by highlighting coffee cocktails. 

About the Bar Convent Berlin  

Since its founding in 2007, the Bar Convent Berlin has emerged as one of the leading international trade fairs for the bar and beverage industry. Every year, a who’s-who of the German and European bar and beverage industry meets in Berlin for two days to establish new contacts, catch up on the latest product innovations and attend education seminars. Launched in 2013, Brew Berlin adds a beer-in-bars platform to the Bar Convent. The Bar Convent Berlin was created by the bar and beverage experts Jens Hasenbein, Bastian Heuser and Helmut Adam. Reed Exhibitions, a leading international trade fair organizer, got on board in 2015. The trade fair will take place at Station Berlin on October 6 and 7, 2015. About 10,000 trade visitors are expected to attend.

Note: The Mixology Stage sessions will be streamed live on Periscope

The Whiskey Affair Festival


An exciting event for any casual or serious fans of scotch, bourbon, whiskey or cocktails


A new event is making a debut in London this November. A lively and fun night out for any fans of whiskey who may discover new brands, drinks and favourites along the way. Split into four sections: scotch, bourbon, whiskey and whiskey cocktails, there is something for all levels of knowledge catering for beginners right through to the aficionado.


The event takes place at Conway Hall in Red Lion Square, London on Saturday 28th November at 7pm. Tickets are £10 each and available online now.


This new festival makes its debut in London before going nationwide next year. Originating from a simple idea: to explore the world of whiskey comprehensively, whilst having fun and ensuring inclusivity for any level of knowledge in the attendee.


Music, speakers and representatives from the brands are all comprising factors of the events and even people with no interest in whiskey can sample the cocktail menu and still enjoy the night!


Organizer Catherine Jackson is keen to develop a burgeoning whiskey interest and share her enthusiasm with as many people as possible:


“I had so many friends who were knowledgeable about different whiskeys and I was often lost as to where to start. I wanted to dip my toe into the differences and similarities within the brands and learn how to judge which finishes and ages suited my tastes more but I wanted to do so with friends and have a good night out at the same time.


There are some wonderful, smaller independent distillers involved next to household names so there is a true mix of brands to sample. A rockabilly band is providing our entertainment for the evening and a photo booth will provide a permanent memory of the night. It’s going to be great fun and we can’t wait to share it!”


To learn more about the business and the event visit