BSFocus on Whisky 2025: Flavour, Science & Inspiration

Last month, we had the pleasure of attending the BSFocus on Whisky symposium, hosted by the British Society of Flavourists at Johnnie Walker Princes Street. And it was such a treat.

The first day was packed with insights around flavour chemistry, sensory analysis and the nuances behind what makes whisky whisky. Surrounded by some of the brightest flavourists and technical specialists in the industry, we were in our element.

Among a lineup packed with expertise, talks from Irene Baxter (Scotch Whisky Research Institute), Douglas Murray (ex-Diageo) and Kami Newton (The Sensory Advantage) particularly resonated.

Kami brought a great energy and sense of curiosity to his talk on sensory perception.

As educators, we pride ourselves on providing whisky knowledge that’s accurate, current and informed by industry practice. Spending a day with these top-notch minds was an invigorating reminder that whisky is never static and education never complete. 

We came away buzzing with ideas about how to bring some of these perspectives into our whisky courses; from new ways of describing sensory experience to richer explanations of the chemistry behind whisky character.

Luckily, the event was also a great opportunity to connect with some of the contributors. We’re already exploring collaborations for updates and enhancements to future teaching materials at both Certificate and Diploma level… so stay tuned.

For now, a huge thanks to Andrea, the British Society of Flavourists team and all the speakers for a brilliantly geeky, inspiring day. We loved it!