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Bar Convent Berlin reveals programme of events

Late September and early October look set to be another jam packed few weeks in the world of spirits, drinks and cocktails. Once many producers have returned from the south of France and Monaco for TFWA and LuxePack, Bar Convent Berlin (BCB) is quickly on the horizon.

BCB has announced this year's programme of demonstrations, speakers and seminars that will span the three day event.

Across eight stages over 120 hours of expert tastings will be offered to visitors, including some of the industry's biggest names.

Angus Winchester, BCB's global director of education, has curated the programme for this year. He says, "You never meet as many creative minds under one roof as you do here and this is why I am extremely proud of our list of speakers this year."

On the Main Stage, among the speakers will be Stephanie Simbo who will discuss social responsibility within the spirits industry. Visitors to the Demonstration Bar will see Schweppes elevate cocktails and a distinctly Greek-feel with Thanos Prunarus, Thodoris Pirillos and Dimitris Kiakos. 

There's a strong feeling that rum is being given centre stage at this year's event, and Ian Burrell, will host 'A Trip to Mauritius via the Kühlhaus', as he opens up his house of rum. Ian will be presenting on subjects including Madeiran rum and the double ageing process. 

Sticking with rum, Matt Pietrek will discuss his quest for the Jamaican driven, high-ester rum and how the British influenced the birth of Tiki. Maggie Campbell, founder of the Denver Brewer's League and Vice President of the Spirits Judging Committee will talk about 'élevage craft', a process applied by rum distillers all over the world.

In the world of fortified wines, Pawel Gruntowsky will reveal the secrets of sherry, while Liam Scandrett organises a cross-category tasting to understand the scaling, techniques and descriptors that form the WSET approach.

This is only a snapshop of what looks likely to be a packed few days. For a complete programme go to

23 September 2019 - Sam Coyne The Drinks Report, editor