Blending the skill, creativity and craft of the best mixologists and artists from across the globe.

To celebrate the re-invigoration of Cutty Sark whisky in Japan, the brand recently hosted a weekend event with a difference – Cutty Cargo style!

As part of the International Bartenders show and Whisky Live Tokyo, Cutty Sark invited bartenders, consumers and media to visit the brand’s pop-up speakeasy. There, they had the opportunity to meet three internationally renowned bartenders from New York, London and Tokyo, listen to cutting edge DJs, enjoy the work of some of the best creative artists of this vibrant city and sample bespoke Cutty Sark cocktails.

HEADLINING THE WEEKEND WERE:

Wayne Collins, UK, an internationally recognised award-winning bar trainer, regarded by many within the drinks industry as one of the most knowledgeable, innovative and pioneering bartenders of today.

Jim Meehan, USA, managing partner of PDT (please don’t tell), a world renowned speakeasy bar based in East Village district of New York.

Yujiro Kiyosaki, Japan, owner of Bar Libre in Tokyo, who created classic Japanese-style cocktails with a modern twist.

Irwin Wong, Japan, a well-known portrait photographer. He showcased bespoke work for Cutty Sark capturing the fascinating world of Tokyo’s subculture and underground life.

Shingu Taishi, Japan, illustrator, who created bespoke illustrations of visitors to our Cargo stand during the weekend event.

Wendy Harries Jones, Cutty Sark Senior Brand Manager, said: “Back in 1923, the brand was specially created for the cocktail set and to be mixed.

“We were delighted therefore to blend the skill and experience of three top international bartenders with Kirsteen Campbell, our Master Blender, as well as feature innovative work created by local artists at our Cutty Cargo speakeasy club.

“Our target audience are 25-35 year old male and female urbanites – not the standard audience of most Scotch whisky brands. Having a younger consumer base has driven us to fundamentally change the way we approach, serve, think and talk about whisky – and in Tokyo this was no different – guests enjoyed classic cocktails served in bright yellow mugs whilst enjoying the cool beats from the decks of DJs – our actions define who we are!”