Suntory Global Spirits 2026

To develop an engaging and cohesive story we first dived into understanding why these elements are important to whiskies as a whole, and how these elements related specifically to the flavour profiles of the three whiskies chosen. Yamazaki 12yo told the story of Suntory’s wood management programme and the impact of toast and char on the end liquid; Bowmore reflected its Islay home and the coastal winds; Star Hill Farm’s regenerative farming practices anchors the spirit in the landscape. 

As the event took place at one of the biggest bar and cocktail conferences in the world, we chose to focus our drinks development on flavour and away from high strength drinks, allowing the guest to savour and enjoy, relaxing into the moment. 

It was important to create a space that felt immersive and allowed the audience to circulate the room organically, whilst reflecting on the idea of elements and natural environments. There would be various different styles of service needed as people came into the space at different times – during the day, or at night, and with some people wanting to take the time and others to move through quickly. Therefore service needed to be flexible and include space for seated guests, and a more polished serve during the day for VVIP people. 

We were assigned the largest room in the venue and part of the challenge was to ensure this large space felt welcoming and engaging. To cater to the various audiences, we chose to create an island bar allowing for a flow around the room. We designed the space, in collaboration with the production team: the bar set up, decor, music, uniforms and glassware.

Our drinks approach was to create drinks that could be understood in the moment, without the need for lengthy storytelling from the bartenders, but with intentional details for those guests who had time and interest to hear about our inspirations and techniques. 

It was important for our cocktails to be a range of styles and serves. Our Matchstick Highball was a Yamazaki cocktail with ‘struck-match vermouth’ and a blow-torched peach slice garnish, charred a la minute; the Pink Smoke Fix pulled out the bright and fruity notes of the Bowmore 12yo. 

The Three Sisters Sour was inspired by the ‘Three sisters’ agriculture system (corn + climbing beans + squash), an ancient farming method that Native Americans rocked for centuries. This represents the regenerative agriculture and soil balance that Starhill Farms highlights, while linking the cocktail to the terroir and the history of the land.

Each whisky was also offered as a dram, and a particular form of water to be served with it, from warmed water, soda water, and chilled spring water.