
A three-day whisky festival featuring an expo, tastings, masterclasses, and bar takeovers across Brighton and Hove.
Brighton is set to host its first large-scale whisky festival from 26 to 28 June 2026. Organised by industry professionals Richard Foster, Seb Woolf, and Rosie Lees, the event aims to bring a variety of whisky experiences to the city over the course of three days. The initiative stems from a shared observation that Brighton lacked an event of this scale, leading the organisers to coordinate a programme that spans both Brighton and Hove to showcase a wide range of distillers.
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The central point of the weekend is a large expo taking place on Saturday, 27 June, at The Old Market. This venue will host over 30 producers, ranging from established brands to emerging craft distillers and independent bottlers. A notable aspect of the entry structure is that all tastings are included in the ticket price, removing the need for tokens or additional payments once inside. Every attendee will receive a souvenir tasting glass, and there will be food available for purchase throughout the day. Additionally, the organisers have prepared an exclusive festival bottling that will be available for sale during the event, providing a specific product tied to the weekend.
Beyond the main expo, the festival extends into the city with a series of themed experiences. The programme includes masterclasses, bar takeovers, and specific events such as 'Highballs in Hove' and 'Bourbon on the beach'. These activities are designed to integrate the festival into the local hospitality scene, allowing participants to engage with the spirit in different settings across the city. As this is an event focused on alcohol, it is restricted to adults. Whether you are a professional in the industry or simply interested in the culture of the spirit, the weekend offers a structured way to explore different producers and styles across various locations in the city. It provides a clear opportunity to sample products from a diverse group of makers without the complexity of additional costs during the tasting sessions.












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