Located on the first-floor mezzanine, the Main Stage is the heart of Whisky Show, bringing together leading whisky makers, experts and personalities for a packed programme of talks, while showcasing some very special whiskies.
All sessions are FREE to attend, but seats must be pre-booked in advance.
Whisky Show Main Stage - First Floor, directly above the Nordic Zone. Access is via the stairs next to reception.
FRIDAY 2 OCTOBER
5pm - Flavour Series: The Perception of Sweetness
With Dawn Davies MW, Conor O’Driscoll (Heaven Hill), Rachel Barrie (The Glendronach) and Richard Seale (Foursquare)
Although distillation begins with sugary mashes, almost all of the sugar is consumed by yeast during fermentation. So where does whisky's sweetness come from? Explore how aromatic compounds, grain choice, barrel maturation and texture combine to create the perception of sweetness in every dram.
6pm - The State of English Whisky
With Billy Abbott, Alex Wolpert (East London Liquor Company), David Thompson (Spirit of Yorkshire) and Max Vaughan (White Peak)
From exciting new distilleries to award-winning drams, discover how English whisky is evolving, defining its identity and establishing itself on the world stage.
7pm - Archivists & Antiquarians
With Dave Broom, Arthur Motley (The Motley Spirit Agency), Carol Quinn (Irish Distillers) and Robert Athol (Chivas Brothers)
Join Dave Broom for a deep dive into the archives. In this session we’ll be tasting and talking whisky history.
SATURDAY 3 OCTOBER
12.30pm - Modern Whisky: 40 Years of Change
With Billy Abbott, Billy Walker (GlenAllachie), Oliver Chilton (Elixir Distillers) and Ian Buxton (Author)
The big downturn in 1983 is very much the start of the modern whisky market. What has changed since and what might be the outcome of the current downturn?
1.30pm - Flavour Series: Barley & Flavour
With Dawn Davies MW, Abi Clephane (Bruichladdich), Niel Hendriksz (Aberargie) and Ingjerd Sørsand (Aurora)
From heritage varieties to modern cultivars, discover how barley influences flavour, texture and character, and why the choice of grain matters long before the spirit reaches the cask.
2.30pm - French Whisky and the Organic Revolution
With Dave Broom, David Roussier (Armorik), Geraldine Le Garrec (Domaine des Hautes Glaces) and Inès Pope (La Piautre)
Explore how France is redefining whisky through organic farming, sustainability and a distinctive sense of terroir, shaping a new generation of world-class spirits.
3.30pm - Flavour Series: Does Minerality Exist?
With Dave Broom, Roar Larsen (Myken), Neil Macleod Mathieson (Torabhaig) and Shona Macleod (Isle of Harris)
Can whisky really taste mineral, or is it simply the language we use to describe certain flavours? Join our panel as they explore the science, perception, and debate behind one of whisky's most intriguing tasting terms.
4.30pm - Flavour Series: Umami & Texture
with Billy Abbott, Simon Thompson (Dornoch), Julia Mellor (The Sool Company) and Shinji Fukuyo (House of Suntory)
Beyond the familiar notes of sweet, sour and bitter lies umami, the savoury character that adds depth, richness and mouthfeel. Explore how fermentation, distillation and maturation shape whisky's texture and create layers of complexity.
Sunday 4 OCTOBER
12.30pm - Flavour Series: Stills & Flavour
With Dave Broom, Ashley Smith (Glen Scotia), Jota Tanaka (Fuji) and Richard Seale (Foursquare)
From shape and size to reflux and copper contact, discover how still design influences spirit character and why no two distilleries produce whisky in quite the same way.
1.30pm - Death of the Sherry Bomb? Redefining Sherry Cask Use
With Dawn Davies MW, Dave Broom and Rafa Cabello (Casknolia)
In a world where bigger is better, dark, treacly sherry bombs have achieved a staggering popularity. Thankfully, for those of us who appreciate a little more subtlety there are plenty of ways to use a sherry cask without smothering the spirit.
2.30pm - Flavour Series: Bitterness, Tannin & Structure
With Dawn Davies MW, Eric Ryan (Midleton Distillery), Dr Magali Picard (Maison Lineti) and Rafa Cabello (Casknolia)
Bitterness is one of whisky's most misunderstood flavour components, yet it plays a crucial role in creating balance, texture and complexity.
3.30pm - Why it is Good to Flex the Rules in Whisky
With Dawn Davies MW, Dan Callaway (Bardstown), Bryan Do (KI ONE) and Peter Cooney (Boann)
Innovation often happens at the edges of tradition. Join industry pioneers as they explore when challenging convention leads to better whisky and where the rules still matter.
4.30pm - The Art of the Blend
With Billy Abbott, Angela D’Orazio (Compass Box), Georgie Bell (The Heart Cut) and Hiromi Ozaki (Nikka)
Join us as we reveal the science, creativity and intuition behind crafting exceptional whiskies, balancing hundreds of flavours to create consistency, complexity and character.