In the Company of Good Spirits

Tucked away on Pitt Street, there’s a photography studio that doubles as a gathering space for creatives and enthusiasts alike. A few weeks ago, it played host to an intimate but remarkably vibrant event - an evening of whisky, cheese and the kind of conversation that lingers long after the glass is empty. 

What began as a private tradition between two friends, David and Paul, had blossomed into something much larger, something altogether more communal. It was no longer just whisky and cheese; it had become an evening of genuine connection, of stories shared and new friendships forged.

For the gathering, we all played our part: everyone brought a bottle of whisky and a slab of cheese. It felt like some strange form of culinary barter, and I wasn’t mad about it. I’m a fan of anything that involves me showing up with a bottle and leaving with a few new friends. 

Plus, the variety was impressive - there were whiskies that could’ve been served in fine crystal decanters! The treasures that I unearthed were Master of Malt Dalry Milk, RyeLaw InchDairnie and North Star Linkwood 17 Year Old.

The cheese, well, the cheese was nothing short of a dairy masterpiece. If you’ve ever thought cheese couldn’t be a game-changer, my friend, you have yet to experience a well-paired gorgonzola alongside rye whisky. You’re welcome.

As the golden liquid flowed and the cheese plates emptied, the venue’s magic started to take over. Folk-inspired tunes filled the air, which made the whole thing feel cosy, like we were all in a sitcom set in a Scottish bar - except with better alcohol and, dare I say, better company.

But what really stood out were the conversations. If whisky and cheese were the icebreakers, then the group dynamic took care of the rest. By the end of the evening, I had at least three new friends, a few interesting stories and a strong desire to never look at a plastic-wrapped cheddar again. 

Naturally, I caught up with David, the man behind it all, to get some insight into how a small gathering turned into an event with nearly 50 guests (and no, it wasn’t just because he promised free cheese).

Q&A

1. What first inspired you and Paul to start this whisky and cheese tradition?

It really started up during lockdown in 2020 when Paul Bock and I wanted to get together with a small group of friends and have a relaxed social gathering. (Socially distanced of course! ) We have had four events in total now and each time they have grown in size. The format is beautifully simple. Invited guests bring one cheese and one bottle of good whisky. Everything is there for people for sample and share. At the end of the night, guests can either leave their bottle or take it home with them. At our April 2025 gathering we had one 50 guests and 50 bottles of whisky. Amazingly there were no doublers! 

2. What was it about the photography studio that made it the perfect venue for the event?

 Paul’s photography studio is bright, airy and large in size. It has a relaxed vibe with cool props and plenty of room for people to either stand or sit. There are no residential neighbours nearby which means we can have music on as loud as we choose. At our April event we had an exceptional fiddle player and a guitarist. 

3. Do you have a favourite whisky from this year's event?

My personal favourite was from Artisanal Spirits. It was an employee-only cask strength bottle of 12 year old Speyside Single Malt from Masterton Bond. It was matured in a bourbon hogshead before being transferred to an Oloroso hogshead. I loved the light sweetness of the liquid - almost a honey and date cake type flavour which was gorgeous.   

4. What do you hope people take away from this gathering?

I hope people take away that the very essence of whisky is sharing. That is what is brilliant about these evenings. Complete strangers coming together to try new drams and discussing them over plate of cheese and biscuits. I think the idea of having a malt on your own by the fire with a book is fine - but it is so much more enjoyable to share tasting experiences with others. Especially with people you’ve never met before. 

5.  What’s your favourite part about hosting this event year after year? 

My favourite part is undoubtedly bringing people together - including brand owners and distillery representatives. There is no ceremony in these evenings - it is just exploring, tasting and having stimulating conversations. If I can help bring people together and share the magic of whisky - that feels like a noble cause to me. 

As the darkness of the night enveloped the city, the cheese was gone, the whisky was low, and somehow, my heart felt a little fuller. Turns out, all you really need for a memorable gathering is a good dram, a great crowd, and a slightly irresponsible amount of dairy.