My Whisky Journey
My name is George Novistkas, My whisky journey has been nothing short of extraordinary and I would like to share my journey and passion for whisky, where it all began and how it has shaped my career.
Early Years in Hospitality
I spent many years in the hospitality within the hotel industry, including a number of years working on a 6 star cruise ship, traveling the world and managing bars. At the time, whisky was just another part of the bigger picture, with cocktails taking centre stage. Whisky cocktails weren’t that popular back then besides your classics. Around the mid-2000s, when I was 27, whisky was present but not massive, it was more about vodka, gin and cognac. I saw single malts and thought, “Wow,” but I didn’t yet understand whisky well enough to appreciate it.
The Turning Point – Cape Grace Bascule Bar
My real whisky journey began after I left the cruise industry with over 74 countries visited. I initially applied for a job at Bascule Bar which was situated within The Cape Grace Hotel online but was declined. However, an agency later submitted my CV, and I was given an interview, proving how unpredictable the hiring process can be. I got the job, and this marked Day 1 of my whisky passion.
Bascule Bar was not just any bar, it was one of the biggest whisky bars in South Africa, located at the waterfront near the yacht marina. It was more than a bar, it was a culture, society and a membership club. The venue had porthole windows, dark mahogany wood finishes and a deep immersive whisky experience.
Learning the Art of Whisky
When I started at Bascule, I only knew the fundamentals of whisky. I knew nothing about whisky production, history, or tasting. I was thrown into the deep end, as Bascule hosted whisky tastings daily. These tastings ranged from beginner to connoisseur level, and I had to quickly educate myself to present them. Within my first few weeks, I was conducting tastings, discussing whisky production and pairing whiskies with food.
Daniel Coculescu was my mentor, my boss, and my guide. He believed in throwing people in the deep end, and he did the same with me, ensuring I would swim. He provided me with life-changing books, including Legends of Whisky, My Whisky Companion (my personal whisky bible), and 100 Whiskies to Taste Before You Die. I have now tasted most of them, probably around 80% that I can remember!
My First Whisky Tasting
I vividly remember my first tasting session as a mentee with Daniel. I sampled six whiskies, starting with Buffalo Trace Bourbon from Kentucky, one of the biggest and oldest bourbon distilleries in the US. The tasting session taught me to distinguish American Bourbon from Irish whisky and the main whisky producing regions of Scotland:
- Buffalo Trace (Bourbon, USA) – Still one of the best value-for-money bourbons.
- Tyrconnell (Single Malt, Ireland) – An exceptionally great Irish whisky.
- Glenkinchie 12y (Single Malt Lowlands, Scotland) – A light, delicate and well-balanced whisky from a region with fewer distilleries.
- Glenmorangie Lasanta, Scotland – A robust flavour, showcasing the diversity of sherry cask maturation finish.
- Highland Park 12y Balanced, full-bodied style with smoke and salt flavours.
- Islay Whisky – A heavily peated whisky with intense smoky flavours.
The last three whiskies were paired with food:
- Glenmorangie Lasanta with Chocolate Truffle
- Highland Park 12-Year-Old with Smoked Salmon
- Laphroaig Quarter Cask with Gorgonzola Cheese
The experience of pairing whisky with food was extraordinary, enhancing both the whisky and the dish.
Growth at Bascule and Meeting Whisky Legends
Over the years, I conducted hundreds of tastings at Bascule, both in-house and at private events, including yachts anchored in Camps Bay with Table Mountain as a backdrop, an unforgettable experience. When Daniel moved on to enhance his own career, I took over as the GM of Bascule as well as the whisky program, running a full-fledged bar that catered to all kinds of patrons.
I had the opportunity to meet many whisky industry leaders, but I insisted on meeting Andy Watts, the maker of Three Ships whisky. Many underestimated Three Ships back then, but I saw Andy’s vision. I wanted to feature Three Ships as a prominent display at Bascule, and from that moment, Andy became my mentor. He guided me through the industry, and I visited the distillery in Wellington, where he shared his passion and insights into the World of whisky production.
Taking the Leap – Whisky Consultancy
As I continued to grow at Bascule, I realized I wanted more. I approached the hotel’s GM with a proposal to start my own whisky consultancy, handling private tastings and events outside of my working hours. With their approval, I unofficially started my own business, taking on evening and weekend tastings. The demand skyrocketed, and soon, I was balancing two jobs.
Eventually, I was approached by Brown-Forman to consult for them on various brands. This exposure led to even greater opportunities, catching the attention of industry leaders like Mark Backhouse, who played a crucial role in my career transition.
The Pernod Ricard Opportunity
Mark Backhouse, head of advocacy at the time for Pernod Ricard, recommended me for a new Prestige division role that they were creating. One day, I received a call inviting me to their head office in Green Point. Thinking it was just a casual chat, I walked into a full boardroom interview with 12–13 executives.
During the interview, they asked if I understood luxury, to which I confidently responded, “I’ve been in luxury hotels for almost 15 years.” They were looking for someone with both a five-star hospitality background and a commercial mindset, which fit my profile perfectly. The next morning, I received a job offer.
A New Chapter – Moving to Johannesburg
Accepting the Pernod Ricard job meant moving to Johannesburg ,a major life change. I had to leave behind my friends, family, and the team I managed at Bascule. At the time, I had only visited Johannesburg twice and knew no one there .
There was no doubt that I was taking this job hands down. I felt the need to move out of hospitality and seek a bigger opportunity for growth. The transition was rough,I packed a car with a boot full of clothing and drove up to JHB to find a place to live. I stayed in multiple Airbnbs before finally settling down. Back then, I had to manage everything on my own. Not knowing JHB at all, I had no idea where to start. It was hectic, but I pulled it off.
Building the Prestige Commercial Channel
Starting up the Prestige commercial channel, I was the only employee. I was given an office, told, “Here is your desk, you report to this person, and go for it!” I had to figure things out. Fortunately, I had a great mentor, Niall Gately, who provided support, structure and always sound advise.
My journey with Pernod Ricard has been long and rewarding. Paul Scanlon, the previous MD for Pernod Ricard South Africa, recognized my background and contributions to whisky. He saw how I was promoting, pushing, and reshaping perspectives on Pernod Ricard Whisky.
Becoming a Keeper of the Quaich
To be recognized as a Keeper of the Quaich, they ask: Why you? What did you do significantly in your country that shifted the dial? Why are you the chosen one? The truth is, it’s a one-in-a-million opportunity. Paul Scanlon nominated me, but that alone wasn’t enough. Mark Backhouse stepped in to support my nomination, and the committee including an international Keeper had to approve.
Even with their support, I had to justify my worthiness. I documented my history and demonstrated how I pioneered and converted people to Scotch whisky through tastings, events, sales, and promotions. At the time, I was the youngest person to be nominated at that time in the World.
The Invitation to Blair Castle
Paul Scanlon was the first to tell me, “You are worthy.” Pernod Ricard sent me to Scotland. One day, I received a beautifully packaged delivery at my desk. Inside was a sealed envelope, inviting me to Blair Castle. The package also contained detailed information, including forms for my kilt measurements.
Growing up, I idolized the Keepers of the Quaich. I was asked to put my name forward and write a detailed introduction of myself and what I have done to receive such an honorary title. However, I didn’t know I had been accepted until I received that invitation.
Unrolling the invitation, I read: “You have been invited to Blair Castle in Scotland. This is the date, this is the time you are being inducted.” The excitement was overwhelming, I was scared, nervous, and thrilled all at once. The journey to becoming a Keeper of the Quaich had truly begun.
The Scotland Experience
Once the excitement settled, the planning and preparation began. I had no idea what to expect, I was thrown into the deep end again. Upon arriving in Scotland, I drove to Speyside, settled into my hotel, and, naturally, went straight to the bar to enjoy a few of drams, as one does.
The next day was a whirlwind of incredible experiences, skeet shooting, archery, a braai, and, of course, more whisky. I found myself among legends: the Duke of Argyll, Torquhil Campbell, and the creators of some of the finest whiskies. I met Colin Scott, Master Blender of Chivas Brothers at that time, Sandy Hyslop, Master Blender of Ballantines at that time, and Allan Winchester the Master Distiller for The Glenlivet at that time. It was surreal a dream , if your dream could have a dream this would be it !
The Induction Ceremony
The night of the induction at Blair Castle was pure prestige. A red carpet led the way, with bagpipes playing as we entered. However, I made a classic mistake, I forgot to order my kilt. Without my tartan or colours, I had to rent a kilt and pack it from South Africa. I completely missed the fine print about sending my sizes in advance, so I ended up rocking a black and grey kilt like a rockstar.
Inside, the atmosphere was intense. Only one induction happens per year. As the ceremony began, inductees were gathered in a private room. No photos, no videos. Standing in rows, we were called to the front one by one. My story was read aloud, and I had to acknowledge and accept it with a bow. It was a solemn pledge.
Afterwards, we were led to a private room, where I was handed my official Keeper of the Quaich symbolic pin ribbon. From there, we entered the grand dining hall, officially Keepers. The celebration began. This was it, the pinnacle of my whisky career.
A Full-Circle Moment
Years ago, when I worked at Bascule, we subscribed to the Keeper of the Quaich magazine. I would read those magazines cover to cover, wondering how one could reach that level of prestige. Now, my name is in one of those books. After years of admiring the Keepers, I became one. It still feels unreal.
The Shift Away from Whisky
Returning from Scotland, still riding the high of my induction, I continued building the Prestige commercial channel at Pernod Ricard. We had more work to do, but we successfully built a solid reputation, pushing whisky sales and experiences. My role did not only cover whisky but rather the full portfolio, champagne, cognac, vodka, gin and tequila. Whisky was no longer the primary focus, and my passion started to fade.
Rediscovering My Passion
Everything changed when I started connecting with like minded people who reignited my love for whisky. A new directive brought whisky back into focus. More importantly, my current partner not mentioning names ,put the pressure on, reminding me why I fell in love with whisky in the first place.
This blog is a result of that renewed passion. It’s here to share whisky’s fun and inclusive side, not an exclusive club but an open conversation. A place where people can learn and appreciate whisky without barriers.
Welcome to My Whisky World
Whisky is a universal experience, and I am here to share my journey. Unbiased and unfiltered. My journey from cruise ships to running one of the most prestigious whisky programs in South Africa and becoming a Keeper of the Quaich has been incredible. Through dedication, mentorship, and passion, I built a career that not only immersed me in whisky culture but also allowed me to share that knowledge with others. Whisky is more than a drink,it’s an art, a history, and a lifelong pursuit of excellence
