Hosted for the second time in the magnificent Palais Brongniart, the old Stock Exchange, Paris Whisky Live welcomed 60 distilleries from all other the world including the newcomers from India, Wales and Brittany Whisky Live had chosen a sensory angle this year, placing the whole event under the theme ‘emotions and alliances.’

World acclaimed chocolate-maker Pierre Hermé had designed two chocolates, one to match Laphroaig 10 year-old cask strength and the other to be enjoyed with Blanton’s single barrel. On Aberlour stand, visitors could experience chocolates with different cocoa contents to try with the full range.

Three Michelin star chef Alain Passard played with Jameson 18 year-old and eggs, while young cheese specialist Nicolas Juhlès paired the Classic Malts range and the best of French ‘fromagerie.’ Cigar wise, chef barman Xavier Laigle from Le Forum had chosen a Saint-Luis Rey série with Aberlour 30 year-old and a Partagas 2004, série D with the oiutstanding Laphroaig 1974.

Trained in London bars, cocktail expert Eric Fossard created a Japanese Delight with Nikka Pure White and passion fruit, a complete revelation for French malt lovers who are often reluctant to dilute their single malt whether it be with water or cocktail ingredients.

Other attractions included seminars hosted by Whisky Magazine writers Martine Nouet, Dave Broom and Ian Wisniewski.

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