Each year the Master of the Distillers Company arranges for the Livery Court to go away on ‘The Trip’, not least in some small way to say ‘thank you’ to Court colleagues for efforts expended in their support of him/her.  Usually this involves a visit to a place of high resonance for the Master and runs over 4-5 days, taking in the sights, sounds, atmospherics and (quite naturally) the libations and gastronomy of a region!

Past trips have included locations as varied as Armagnac, Vienna, Salcombe (Devon) and a covid-cancelled trip to Japan. This year Master Dan Szor took the Court to Lyon, from 17^th – 21^st May, in France – reflecting his having lived in France for 11 years, with he and Katia both now having naturalised French citizenship, an easy fluency of language, and unique ties to their business.  And, simply, because Lyon is a delight!

So it was on a recent Sunday in May, thirty or so Court colleagues and partners flew, trained or drove to Lyon on 17^th May – arriving  on a gorgeous, warm and sunny day in Lyon, staying at the splendid Hotel L’Abbaye situated at the heart of the City, at the peninsular confluence of the rivers Rhône and Saone, and close to the famous Place Bellecour.

After a speedy check in, at our authentic and charming hotel, dinner was taken at the in-house Restaurant L’Artichaut where the Master and consort Katia welcomed all with pre-drinks, the first of some very good dining, and a reminder of the packed programme over the 4 days ahead!

DAY ONE

The much-heralded trip to the Chartreuse cellars beckoned as the first stop – via coach to the village of Voiron. This was a fascinating collection of artefacts, former cellarage casks, stills and (deliberately rather vague!) explanation of the contents of Chartreuse – which as many will recall appears in both green and yellow form.

We were reminded that the original recipe was known only by three of the monks at the Monastery close by – and was a more closely-held secret than the recipe for Coca Cola! Tastings were completed elegantly, and with much praise for its unique taste, though the yellower sweet version (even though at a lowly 43% ABV, compared to 55% ABV for the green) was quite a test to consume before lunch – many moving on to the rather elegant cocktail ‘Le Grand Duc’!

A quick trip to Voiron for lunch at Bistro La Badiane was in order – followed by an afternoon discovering the life of the monks over the years, up to the present day, at the monastery and Musée de la Grand Chartreuse. Returning to the hotel, a quick change and out to dinner at Brasserie Georges – the world-famous eating house that does over 300 000 covers a year – that is, catering to approaching a thousand folk a day. A place of fun, laughter, loud conversations, from single diners to groups of thirty, Master had secured us a private mirrored room at the back of the Grand Hall.

Here we were also able to celebrate Brigitte Gordon’s birthday in style!  Bursting at the seams after a delicious dinner, including very more-ish cheese puffs and birthday Baked Alaska, we wandered home approaching midnight down the cobbles and streets, and past the strikingly well-lit architecture, to our hotel.

DAY TWO

After a quick tour first thing of the Abbaye de L’Ainay, right beside our hotel, we headed via the old town of Lyon to the Fourvière district. En route we marvelled at the old city of Lyon – on the one hand, it is a feat of compressed urban living, and on the other open-pollarded, tree-lined esplanades stretch out of view. Happily, we wandered through, with our guide, the older buildings, and the well-preserved Roman-era ruins, exploring the Traboules (renaissance passages), and eventually arriving at the funicular to the Basilica on the hill above the town. Very efficient, if insouciantly driven, too!

The basilica was a gaudy, almost Arabian glitzy-Victorian palace, paired down the hill with amphitheatres built in the Roman period and used daily for the cultural expression of music and theatre of modern Lyon, situated only several hard yards west of the City’s beating heart. Elevated lunch followed at the excellent Rooftop Christian Tetedoie with commanding views over Lyon, with the group now picking out landmarks, and recognition of the now-familiar rivers’ joint track.

After a brief mosey back through the old town, it was time to return to prepare for the evening’s highlight – a slow boat trip on the Saone River in the evening sun, with musical band, and all whilst sipping Cotswold Gin! On (carefully) disembarking the boat, we moved effortlessly on to the Café Terroir – a haven just off the bustling high street – expertly chosen, for a meal of multiple ‘sharing’ dishes, with some really good local wines. Picking up steam, some parts of the group made for the extraordinary Le Dome Bar at the Hotel Dieu, all enclosed inside a former massively-elegant hospital building converted to what is now the Hotel InterContinental. With no little mischief, Master and Liverymen conducted a post-dinner version of the Loving Cup ceremony (with flowers vice daggers!) much to the amusement of the other patrons present….!!

DAY THREE

The gastronomic experience of Lyon veered to dessert on this day with a most extraordinary visit first thing to Chocolats Voisin – by 11am we were shown around the factory making fine praline chocolates, and were pairing a range of chocolates with 4 Cotswold whiskies by Cotswold’s French Brand Ambassador Hugues Robert-Baby – a treat indeed and an extraordinary experience.

There were secret recipes here too – and indeed photography was banned at one stage for a confidential patented production process! A great mixture of manual and automated production – with mostly the former.

All to soon it was off to Ampuis to visit Chateau E. Guigal and stroll its vineyards, see the voluminous casks, and taste the quite excellent range of reds and whites – and see automated bottling up very close!

Very impressive to see 90 000 bottles a day being filled, foiled, packed, and dispatched – producing, as ‘negociants’ with other smaller vineyards, over 10 million bottles a year.  Home James (!), and without barely missing a beat, we were then out to our final formal dinner at Leon de Lyon – a splendid small restaurant where the Master and Katia presented Father of the Court Bob Howell (the official Accountant and negotiator for the trip!) and Hugues Robert-Baby with a special edition Cotswold Whisky bottle each for their superb work in support.

DAY FOUR

Some departed on Day 4 for UK, early doors, but those wanting one last hit of gastronomy were not disappointed. First an AM visit to the Grand Hotel Dieu which began life in the 12^th Century as a hospital for pilgrims and travellers – but now transformed into a mixed-use complex of high-end accommodation, restaurants, shops and public spaces. Following this, Master and Katia had secured a wonderful trip to Les Halles de Paul Bocuse – with a tour of the celebrated indoor wine and food markets. This brings together some of the regions finest cheesemongers, butchers, bakers, chocolatiers and wine merchants. Tastings of charcuterie and shellfish, with regional cheeses various, and not forgetting the City’s praline tart, were all washed down with excellent local wines. It was nearly the straw that broke the distillers digestive backs, but with true Distiller stamina the team persevered before staging a manged retreat for well-earned siestas!! 

This finally drew to a close ‘Court Trip 2026’ – and as each grouping left Lyon with rather tighter belts, and an appreciation of the delights of living and eating, and the extraordinary history and gorgeous setting of Lyon, the unanimity of unbridled thanks was palpable that went out to Master and Katia for a Court Trip executed with extraordinary aplomb, style, generosity and, above all, great spirit…….! 

One theme emerged consistently throughout my year as Master: the true strength of the Distillers’ Company lies in its people. Across our Livery we possess an extraordinary breadth of experience, wisdom and friendship – collectively representing over 10,000 years of knowledge across the world of spirits, business and public life. Yet, many members have told me that they would value a simple and effective way to contact and support one another.

At a time when our industry and many individual members face increasing challenges, the ability to connect meaningfully has never been more important. Our stated Vision is; to be “Leaders in Fellowship, Knowledge and Charity across the world of Spirits”.

We have done a fantastic job so far in sharing knowledge and building expertise with our Vocational Training and Mentoring initiatives. Our Charity achievements are simply exceptional and reflect the generosity of our collective spirit. However, the real potential of our Fellowship lies in sharing our skills, experience and interests with one another.

We can make a step-change in the value of our Fellowship through the creation of a secure, searchable and up-dateable electronic membership directory for consenting members. An initiative which the current Master and Wardens are fully supportive of. The aim is simple but potentially transformative:

• to enable members to connect more easily with one another;
• to share professional expertise, experience and interests;
• and to support fellow Distillers who may benefit from guidance, introductions or assistance.

In short, it is about strengthening the fellowship and relevance of our wonderful Livery for the future. The estimated cost of establishing the system is approximately £4,500. Given the financial pressures facing many organisations, including our own Company, I have volunteered to help raise funds towards the project. Accordingly, on 2nd June I shall set off alone on a 725-mile cycle ride from Roscoff in Northern France to Santander in Spain – before taking the ferry home.

I should confess that I am far from an experienced cyclist, and shall be riding a bicycle bought when I was sixteen years old. The journey will likely take two to three weeks. I will personally contribute the first £450 towards the project and would be enormously grateful for any contribution you are able to make, however modest. All funds raised will be used solely for this initiative.

As this is not a charitable appeal, Gift Aid unfortunately cannot apply. My hope is that this initiative will help strengthen our bonds even further and better connect us all, Liverymen and Freemen, old and new, for many years ahead. Thank you, as ever, for your support.

Nick Carr
Immediate Past Master

The third Master’s Bar event of the year took place at the Soho Whisky Club in London on Monday April 27th. Attended by The Master and Mistress, Livery Members, new Freemen and industry guests, 25 in all, the focus of the
evening was on English Whisky, in recognition of English Whisky Week which took place 19th-26th April.

Fielden’s, London Distilling Co, East London Liquour Co, Masthouse, Wire Work, Ludlow, Whittaker’s Distilleries were all represented, each taking 5 minutes to talk us through the process and expressions of each of their
whiskies which we were fortunate enough to taste and share on the night. The Master then rounded off proceedings by sharing a bottle of Cotswolds Master’s Choice 10yo Single Malt whilst thanking all producers who had
kindly supported the evening.

We owe a huge vote of thanks to Ryan who manned the bar and oversaw the pouring and SWC Manager Adelaide Hayes-Elliott, whose help in enabling the tasting to take place was invaluable.

The Master’s Bar evenings in England and Scotland are informal gatherings and are a great opportunity to network with fellow Liverymen and industry friends, to meet for a convivial dram or two. Master’s Bar is specifically
aimed at new Members who have joined in the last five years, but all Livery members are of course welcome to attend, with everyone having the opportunity of bringing guests from the industry to the evenings.

The next Master’s Bar in London is on October 26th, but more are at planning stage –  watch this space for news of our next Master’s Bar in Scotland in 2026.

Chris Porter
Past Master

The first Master’s Bar in Scotland took place at the Port of Leith Distillery on the evening of Weds March 18th.

This was the second event to be organised by the New Livery Members Committee, formed last year with the purpose of organising more informal events for the Company, especially those new to the Livery and industry guests. It’s a great opportunity for us to get together in convivial surroundings, network and chat over a few drams … and so it proved.

34 Livery of us were hosted by the wonderful team at the Distillery. Reception drinks including the distillery’s Lind & Lime gin & tonics and Highballs of Perpetuity Whisky Batch 2 were served in the 8th floor bar, with it’s majestic views over the port of Leith, the Royal Yacht and harbour and the splendour of the sea and hills beyond.

Our guides Vaibhav and Ellie, took our two groups for a tour of the distillery, giving us an insight into the story of the creation of one of the most ambitious distillery projects in Scotland in recent years. You can read more about that here: www.leithdistillery.com

The accompanying pictures convey the enjoyment of the evening that was had by all who attended – another Master’s Bar in Scotland will happen, so watch this space!

Meanwhile, huge thanks to founders Ian Stirling and Paddy Fletcher and all those who helped us especially Khalid and Helen who helped throughout with the planning of the event and Alasdair Day from our Committee who co-ordinated it all and made it happen!

A truly memorable evening – thank you all and to everyone who attended

Confirmed dates thus far for future Master’s Bars in London at the Soho Whisky Club are:

• Monday April 27th at 6pm
• Monday October 26th at 6pm

Members can register for both these events here: Master’s Bar event page

For anyone considering joining the Worshipful Company of Distillers, the New Members Online Briefing offers a welcoming and accessible introduction to the Company and the wider livery movement.

Held online every other month, this short informal session is designed for prospective members who want to better understand what the Company is all about, whether they are already in the application process or simply exploring the possibility of joining. The briefing is delivered by members of the Clerk’s Office together with an existing Liveryman, often a member of the Court, giving attendees the chance to hear both the practical details and the personal experience of membership.

During the session, participants are introduced to the history and purpose of the livery movement, what it means to belong to the Distillers, and the role the Company plays today. It also provides an overview of the Company’s activities, charitable work, events, and the many ways members can take part and contribute. For those who may be unsure about what membership involves, the briefing is a useful way to gain clarity in a relaxed and approachable setting.

The session is intended to make the journey into the Company feel more open and understandable. It offers prospective members the opportunity to ask questions, hear first-hand perspectives, and get a sense of the fellowship, tradition, and community that sit at the heart of the Distillers.

Dates for upcoming briefings are published on the Company events webpage, and bookings can be made through the Clerk’s Office.

The ‘income generation task force’ was set up in January as part of the ambition to fulfil one of the Master’s three objectives. With the brief to find new sources of income, the group is led by the Master himself and includes Garvin Brown, Nick Carr, Damian Riley-Smith, Andrew Cox and Beanie Espey.

Reviewing the drinks industry landscape we concluded we focus well on individual and corporate members, however do not have a clear way of engaging with suppliers.

We therefore plan to approach suppliers from across the industry; bottle manufacturers to label printers, maltsters to botanicals, closures to cork and offer them the opportunity to become a Livery Partner. For an annual fee (minimum two years commitment) Partners would receive a number of benefits currently being finalised. The Partnership would extend to the Auction, with our objective being to find suppliers who would support both as part of a package. There are good examples from other Liveries; the Spectacle Makers have 19 Corporate Supporters, the Furniture Makers 50+ and the Farmers seven.

The long term benefits for the Livery are increased funds and more engagement with a relevant cohort of the industry, some of whom may go on to become Liverymen. If you have any suppliers you think would make good potential partners, please contact Damian Riley-Smith.

Movements of stock has been quite low for the Wine and Spirits Committee. The reason that not a lot is happening is a mix of factors. Partly, it is because of increased costs, together with tax hikes. But also the fiscal pressures around the Livery, as elsewhere, has demanded a need to carefully monitor expenditure and stock holding. This meant that your Committee has embarked on a relatively small volume of purchases in late 2025, and have no further need at the present time for any additions to stocks. We do, however, keep our eyes, ears and palates open for any items of interest and or value that might add to our Livery’s reserves .

The Committee does not lose sight of its primary objective: this means that we continue to punch above our weight in the livery dining arena – and provide quality wines and spirits at reasonable prices. The committee of 5 is strongly committed to this.

There are rising pressures rehearsed across the City over the increasing costs of hall hire, joined by food and labour costs, and corkage, that all add to unwanted escalation in our Event ticket prices for 2026. These are always under review although we can guarantee that per person wine and spirit costs per head for our events remain at a fairly static level over the years with no diminution of quality.

Our Committee motto remains very much that “life is too short to drink rubbish wine!“

Past Master Allan Cheesman
Chair of Wine And Spirits Committee

It’s been an unusually busy few days for the Scottish Committee this February.

On Wednesday 4^th February the Scottish Committee were hosted by Glencadam Distillery for their first meeting of the year.

Established 200 years ago, Glencadam, located in the town of Brechin on the east of Scotland, came into the ownership of Angus Dundee in 2003 after being mothballed and the first mash under the new owners was in August of that year. Distilling continues and last year saw the opening of a new visitors centre celebrating its 200^th birthday.

Our meeting covered the usual agenda items and admitted four new candidates as Freemen of the Company. They are Michael Mclaren Peter Donnelly, Neil Hendriksz and Saniya Khot. Saniya didn’t have far to travel as she is a Gin Distiller and Quality Executive at Glencadam Distillery.

We continue to identify potential Freemen and Liverymen and currently have one candidate soon to take the Freedom oath in London, two candidates whose forms are with the Clerk’s office awaiting to be interviewed and a further twenty-one potential candidates.

Fast forward nine days to Friday the13th! A date that might be viewed with trepidation by some, but that wasn’t to be the case for the inaugural Scottish Spring Lunch held at the New Club in Edinburgh.  A full house of forty Liverymen, Freemen and their guests signed up to attend this lunch in the Castle Room with spectacular views to the old town of Edinburgh and the Castle. Informality was the order of the day where guests had a chance to catch up with industry friends and make new acquaintances.

We were delighted to have the Master present, and he said a few words after lunch. A bonus was provided by Stuart Cassells, a guest who is well known in the Scotch Whisky Industry. Whilst he would normally be associated with playing the bagpipes, on this occasion he sang the song Here’s a Health to the Company, a fitting tribute to the end of lunch, but a number carried on catching up with friends into the late afternoon……..

Prior to lunch we enjoyed a Raasay Gin & Tonic and with coffee we enjoyed a dram of CRN 57° 12 year old Blended Malt from Gordon & MacPhail. Our thanks to those that provided these drinks and our thanks to the New Club for a delicious lunch, fine wines and excellent service.

There was a strong view that another lunch would be a welcome addition to the events in Scotland so, watch this space!

On the 18^th March there will be a Masters Bar at the Port of Leith Distillery. Further details and booking details can be found at http://www.bit.ly/master-bar-scotland

Michael Urquhart CBE
Scottish Committee Chairman