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Indian Whisky - Past Present & Future
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  • Description
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About the talk

Indian Whisky has seen strong growth in Australia, as consumers seek new and exciting flavours in their whisky journey. Andrew Milne talks to Michael D’Souza, Master Distiller at John Distillers and Todd Morrison, Owner of Destination Cellars to understand this great story. Delving into how Indian whisky has established itself in Australia, where it all started and what lies ahead for Australia, taking note of what retailers and venue operators can do to help drive more visibility and awareness for their customers.

00:00 Intro

01:06 Mickel

04:15 Pol

07:10 About export and drinking culture

09:30 Whisky Experience

13:45 About India

16:00 Differences

22:02 Impact of environment

30:00 About customers

35:06 Future of whisky

About speakers

Andrew Milne
Brand Manager at SouthTrade International
Michael D'souza
Master Distiller at John Distilleries
Todd Morrison
Owner at Destination Cellars

Andy’s relationship with whisky started at the age of five with his first distillery trip in Scotland. After a degree in music, he forged a career in the wine industry before taking the reigns of The Whisky Exchange Whisky Show, gaining an enviable tutorship from the Directors. Andy moved to Sydney in 2018, and is now Brand Manager for Southtrade International, overseeing the whisky and tequila portfolio, which features brands including Buffalo Trace, Old Pulteney and Paul John whisky just to name a few....

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Michael D’Souza, the Master Distiller of John Distilleries started his career at the young age of 21 years. Always having been fascinated with the making of alcohol, especially whisky, he chose to pursue a career in the alcohol industry soon after completing his education. The ride has been great over the years, and his passion bore fruit when he became a whisky maker in 2009. Much of his day is filled with sampling and tasting of batches of whiskies or barrels and the excitement of vatting and creating exquisite expressions. Being a Master Distiller allows him to travel immensely giving him the opportunity to meet and know many stalwarts in the industry. The fact that every region and distillery produces different whiskies never fails to impress him. His greatest joy is the appreciation his whiskies are given and winning the recent Icons of Whiskies 2017 Master Distiller/Blender is one of his memorable achievements. Personally he enjoys unpeated whiskies over peated whiskies, but chooses never to compare whiskies, because to him every whisky is different.

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Interested in topic “Food and Beverage, FoodTech”?

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October 25 - 29, 2021
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Andrew Milne
Michael D'souza
Todd Morrison