February 23rd, 2015. Taking a 6am flight from Seattle to New York, then connecting to our final destination, Scotland. It's been an exciting past few weeks when my cigar lounge manager, Josh Weltmer, and I heard the news that we were just picked by William Grant & Sons and The Tasting Panel to compete as finalists for the first ever Kindred Spirit Competition put on by Tasting Panel Magazine and Glenfiddich. While we'll be spending the next 16 hours or so flying and on layovers, we're already thinking about spending the next week making new friends, seeing amazing landscapes and cities, pub crawling, touring the Glenfiddich & Balvenie distilleries and we see what the land that brought us one of the finest drams the world have ever known; Scotch.

As we land in Edinburgh, slightly jet lagged and thirsty, we head out towards our hotel and meet up with our hosts and 5 other finalist groups to review our agenda for the not only the evening, but the next 4 days. Competition was stiff with talented individuals from all over the U.S. including spirit guru's Andrew Abrahamson and Pedro Shanahan from Seven Grand Bar in Los Angeles; Trisha Patterson and Chef Kevin Kearney from The Stand Bistro in Michigan; Josimar Sousza and Hitendra Chowdhury representing The Brandy Library Bar in New York; a couple Jersey boys, Peter Guyet and John Grimm from Red Dog Tavern; and finally Steven Rufsvold and Israel Delgado from the infamous Irish Pub, Trinity Hall in Dallas.

Left to Right: Pedro Shanahan, Peter Guyet, Stephen Rufsvold, Israel Delgado, John Grimm, Kevin Kearney, Andrew Abrahamson, Trisha Peterson, Josh Weltmer, Josimar A. Souza, Scott Diaz (Yours Truly), Hitendra Chowdhury.

Kindred Spirit was a unique competition that challenged bars across America to pair one of Glenfiddich's amazing offerings of Single Malt Scotches, with a unique "taste". The general guidelines were that it couldn't be a cocktail, but really only limited to your imagination. We knew that a flight these delectable drams was in order, but Mr. Weltmer came up with the genius idea of pairing them with a custom-made cigar featuring three unique wrappers to compliment the flagship 12 year, 15 year and 18 year Single Malt offerings (we'll get more into that on the competition day).

After some much-needed rest from a days long travel, it was time to head out to a Scottish dinner at the Hotel du Vin. A quaint hotel with a mix of modern and traditional motifs. We were treated to a private 3 course dinner and plenty of Glenfiddich 15yr and 18yr to keep us warm and cozy since it's the middle of February. At this time we listened to our gracious host, Mitch Bechard the Glenfiddich Western USA Ambassador, and what was to come in the next 4 days. We talked, drank, dined, drank, and drank some more as we got to know each one of us and what led us here. There's something to be said about a group of like-minded bartenders and industry professional geeking out and getting together for something they love and are passionate about. It's what really sets apart the Food and Beverage industry from all other vocations. Kindred Spirits indeed.

After dinner, it was time to get down to brass tacks. Hitting some pubs and getting a taste of true Scottish hospitality. After a few hours of toasting and social interaction, and plenty of Scotch, it was time to head back to the hotel and get some rest. I'd tell you more, but honestly, I don't remember much. Tomorrow we would be in for a more intimate portrait of some sights and sounds of Edinburgh. And yes, more Scotch.