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The British Society of Flavourists (BSF) welcomes you to Edinburgh on 6–7 November 2025 for its yearly symposium, BSFocus on Whisky. This two-day event, sponsored by Diageo, Robertet and VCF-Online, blends technical insight, sensory exploration, and spirited discussion to celebrate the complexity of whisky and the future of flavour creation.

Featured Talks & Abstract Summaries

Here’s a taste of what each speaker will bring to the table:

• Irene Baxter – “What’s in a name?” Explores the legal definitions of Scotch Whisky and how these intersect with sensory analysis. Baxter highlights the challenges flavourists face when aligning regulatory standards with consumer perception.
• Douglas Murray – “The whisky process and flavour-creating steps” A technical walkthrough of whisky production, from grain to glass. Murray emphasizes how each stage—mashing, fermentation, distillation, and maturation—contributes to the final flavour profile.
• David Thomson – “Sensory profiling at Annandale Distillery” Shares how Annandale crafts its Single Malt Scotch using sensory profiling. Thomson discusses the distillery’s approach to creating distinctive flavour signatures and the role of sensory panels.
• Karine Kormann – “Whisky unveiled: The chemistry behind every sip.” Delivers a chemistry-focused tasting session, revealing the molecular underpinnings of whisky aroma and taste. Kormann connects analytical data with sensory experience to demystify flavour formation.
• Binod Maitin – “Key aromas and flavours of whiskies: Flavourists’ Perspective” Offers a flavourist’s perspective on the dominant aroma compounds in whisky. Maitin discusses how these compounds interact and evolve during aging, and how they influence consumer preference.
• Marco Cardin – “Exploring aroma: a case study on traditional whisky and accelerating-aging spirit.” Compares traditional whisky with spirits aged using accelerated techniques. Through tasting, Cardin examines how different aging methods affect aroma complexity and depth.
• Kami Newton – “Rethinking nose-palate-finish: Are sensory assessments due an update” Challenges conventional sensory assessment frameworks. Newton proposes a more dynamic model for evaluating whisky, emphasizing individual perception and emotional response.
• Spencer Hyman – “Chocolate and whisky pairing” Explores the synergy between whisky and chocolate. Hyman guides attendees through a curated tasting, highlighting how texture, sweetness, and bitterness interact with whisky’s flavour notes.

Evening Highlights

• The Johnnie Walker Whisky Experience, a unique opportunity to visit the iconic facility of Princes Street
• Whisky Pairing Dinner Hosted by the Scotch Malt Whisky Society, this dinner pairs curated dishes with exceptional whiskies, showcasing the versatility of the spirit.
• Bill Littlejohn Award Ceremony Honouring excellence in flavour science, with Craig Duckham.

On Friday, 7 November, the spotlight turns to Glenkinchie Distillery, where participants will be offered the chance to visit the premises located just outside the Scottish capital. 

All the attendees will also have the opportunity to join the Flavour Competition. Sponsored by VCF-Online, flavourists will be given a list of raw materials found in different analyzed whiskies aiming at re-creating their signature flavours.  A panel of judges will evaluate entries based on innovation, sensory balance, and storytelling. This competition celebrates the artistry of flavour design and offers a platform for emerging talent.

Explore the full programme on the BSF event page.