While Japanese Whisky has gained immense popularity in recent years, Japan has always had a tumultuous and yet intriguing history of Whisky production. From the northernmost Yoichi Distillery in Otaru, to Helios Distillery in the southernmost island of Okinawa, the variations and distinctions are almost as wide as Scotland itself! Can you discern the unique differences of Japan's liquid gold?

This session will be led by our Head of Hospitality, Mark Tay, and will include:

• 5 tastings
• Light refreshments (individually packed)
• The opportunity to win a bottle of whisky featured during the event

About the Speaker, Mark Tay

With a career in Food and Beverage Management spanning more than 25 years, Mark began his journey in a restaurant bar as an assistant bartender. He moved on to build his passion in the kitchen and bars for internationally renowned establishments. In 2009, Mark established BarSmiths with the aim of revitalising the cocktail & culinary culture and to uplift the knowledge & skills of service professionals in Singapore. In 2017, this company evolved into BarSmiths Hospitality.

The hospitality industry veteran has also launched drinking holes suchas Nektar, one of Singapore’s earliest craft cocktail bars, as well as raised a generation of outstanding bartenders, both in Singapore and abroad. These days, as Head of Hospitality and Master Mixologist of DOOR XXV, Mark continues to flip the script on popular cocktails.