Back in 2003, I hosted and presented my first “Whiskies of the World” tasting. It was an educational affair; an introduction into the different whiskies being made around the world; and an opportunity to taste the different styles and flavours on offer. More importantly, it was an opportunity for punters to learn how and why, for example, bourbon tasted different to Irish whiskey, and why Scotch and Japanese whiskies were reasonably similar. And I threw in a Canadian whisky and a Tennessee whiskey for good measure. (Don’t ask “What about an Australian whisky?” Lark’s whiskies were scarce, and Bakery Hill had only just launched its first ever release that same year).