Whisky Live London 2016

These two days saw some remarkable food pairings and cocktails that left the guests wanting for more. Salt Bar was the cocktail partner of the event and they served Paul John Lemon Chai and Paul John Bold & Fig sour. Ms. Seanee Sullivan, a restaurant owner in Dublin paired coconut and lime salted caramel, ginger and long pepper infused Ganache topped with Kashmiri chilli and Rose petals with Cask strength Peated. Not only did the guests enjoy the food and drinks but also had a great time during the masterclasses.

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