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How San Francisco Became The World’s Most Important Whisky Competition

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How San Francisco Became The World’s Most Important Whisky Competition


Over the last five years, the San Francisco World Spirits Competition (SFWSC) has become the world’s largest spirits competition. In 2024, more than 6,000 entries were submitted from beverage companies worldwide. In the process, the SFWSC has also become the world’s largest whiskey competition. Recently, I sat down with Amanda Blue, President of the Tasting Alliance, the company that organizes the SFWSC, and Stephen Beal, whiskey’s eminence grise and the founding and longest-serving judge of the SFWSC, to talk about the role of the competition in the global whiskey industry.

According to Blue, more than 1,800 entries were submitted in the whisky category in 2024, a record level of submissions. “It’s our single largest category,” added Blue, noting that “roughly 2/3rds of the submissions are from American distillers, but the rest come from thirty other countries worldwide.

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Per Steve Beal, the SFWSC has become critical to both the established mega-brands and up-and-coming craft distillers. “The big established brands,” he noted, look to the San Francisco competition to test new concepts and validate aroma and flavor profiles.” “It’s also an excellent way to showcase new ultra-premium expressions,” he added. “This year, we had a 45 YO Talisker entered in the competition”, he observed, “you just don’t see those kinds of submissions in international spirit competitions very often.” “By the way,” he added, it was a fantastic whisky.

Beal was Diageo’s first Senior Master of Whisky and played a pivotal role in the growth and development of Bulleit Frontier Whiskey and has been referred to as the “Godfather of Bulleit Rye”. His portrait is displayed in the entrance of Bulleit’s new distillery in Shelbyville, Kentucky. Widely recognized as one of the world’s leading whiskey experts, he was a founding member of the Council of Whisky Masters and served as chair of its Advisory Council. He was inducted as a Keeper of the Quaich in Scotland in 2010 and the Whisky Magazine Hall of Fame in 2015. He has also been a fixture in international spirit competitions for several decades, having judged virtually every major global competition.

“The SFWSC is equally important for up-and-coming craft distillers,” states Beal. The history of the San Francisco competition is full of iconic stories of little-known brands that broke onto the national stage and saw exponential increases in their sales volume due to winning top honors in the competition.

It’s not just the craft distillers who look to San Francisco for legitimacy,” notes Beal. The US whiskey market is the single largest in the world; “If you want to be a world-class player, you need to have a significant presence in the US market,” added Beal.

“That’s why we had 90 whiskey submissions from Australia’s burgeoning whisky industry and more than 110 submissions from Irish whisky producers”, noted Blue. “That’s more submissions than any other US competition; in fact, it’s more submissions than any other international competition.”

“It’s not just established whisky-producing countries like Ireland, Japan, Scotland, or Australia,” she added. “This year, we received entries from as far afield as China, Vietnam, Malaysia, Denmark, Peru, Iceland, and Nepal.”

Approximately 25% of the whiskey entries, 452, scored Double Golds, although only five entries in each category made it to the final or “sweeps” round, where the whiskeys are tasted and scored by all judges.

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I asked Beal whether he was concerned about the number of Double Gold medals awarded this year. “Not really”, he noted:

Remember, this is the world’s largest, most competitive whisky competition. If you are going to enter the SFWSC, you are going to do so with your best expressions. I’ve judged rounds where every single entry, ten different expressions, received a Double Gold. They were that good! The judges at the SFWSC are among the most knowledgeable, most competent whisky judges you will find anywhere. Many are considered world-class experts. If three of those judges consider an entry a Double Gold medalist, you better believe that is one outstanding whiskey!

With over 6,000 entries, I asked Blue if the competition was at risk of getting too large.

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It’s a possibility”, she observed. “Even with the world’s best judges, 1,800 whiskeys are a lot of whiskeys to evaluate, not to mention the other 4,000+ spirits being judged. She added, “It’s entirely conceivable that at some point in the future, we will have to cap the total number of entries in the competition.”

Blue also noted that the Tasting Alliance, the SFWSC’s parent, is developing additional programs, scheduled to roll out in 2025, to help craft distillers by providing them with evaluations from its expert judges and marketing and distribution advice.

The results of the whisky judging, including the finalists, will be announced by category in July. The final winners from the San Francisco and other competitions organized by the Tasting Alliance will be revealed at the Tasting Alliance annual Gala on October 5 in San Francisco. The Gala is open to both consumers and the beverage trade and will afford an opportunity to taste spirits from 70 Double Gold winning medalists.

Founded in 2000 by the late Anthony Dias Blue, the SFWSC is the oldest spirits competition in North America and among the oldest in the world. A total of 70 judges from around the world evaluated approximately 6,000 spirits from April 4-6, 2024.

The competition is organized by the Tasting Alliance, which also hosts spirit competitions in New York and Singapore, wine competitions in San Francisco and New York, and Beer and RTD competitions.

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Celebrated San Francisco historic landmark, the Huntington Hotel officially reopens

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Celebrated San Francisco historic landmark, the Huntington Hotel officially reopens


SAN FRANCISCO (KGO) — First opened as apartments in 1922 and converted into a hotel two years later, the Huntington was once a playground for socialites and Hollywood stars.

It shut its doors in 2020 due to the COVID-19 pandemic and remained shuttered until this week, following new owners and a million-dollar, top-to-bottom renovation.

A ribbon-cutting ceremony was held for The Huntington Hotel in San Francisco’s Nob Hill neighborhood Monday.

The hotel officially reopened on Sunday.

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Mayor Daniel Lurie attended the celebration for the hotel on California Street.

“This is another sign that San Francisco is on the rise, when you have major institutions and major hotels reopening,” Lurie said. “We’re seeing it in Union Square. We’re seeing it now up here on Nob Hill. This is an exciting moment for San Francisco.”

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The hotel, known for its iconic sign, will be restoring the landmark sign to its former glory.

Many say it’s a symbol of what’s going on in San Francisco.

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“It came to symbolize San Francisco’s decline during COVID when it shut and it now, I think, symbolizes San Francisco’s rebirth,” said Greg Flynn, Flynn Group Founder, Chairman, and CEO. “It’s sort of the perfect symbol of it because it’s coming back better than it ever was.”

Alex Bastian, President and CEO of the Hotel Council of San Francisco, said hotel occupancy rates are up in 2024.

“Our data team crunched the numbers, and the four-week rolling hotel occupancy rate for San Francisco Bay Area hotels is 55.1 percent as of January 17 of this year. Compare that to January 17 of 2021, during the pandemi,c when it was 13.1 percent.”

Of course, the Super Bowl helped.

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Here’s what Super Bowl LX visitors are saying about San Francisco

“There’s no marketing campaign better than what we achieved as San Franciscans,” Bastian said. “The mayor and his team really elevated the game. They did an incredible job. We are so fortunate, as a city, because so many came here and they left their hearts here in San Francisco.”

Eyewitness News wasn’t allowed to gather video of the hotel’s features, but the hotel provided renderings of a sample room.

Matthew de Quillien, The Huntington Hotel General Manager, said the hotel has 143 rooms, many of them suites. Also, the Nob Hill Spa, Arabella’s Cocktail Salo,n and a reopening of The Big Four Restaurant, featuring its famous chicken pot pie.

“Our owner was able to find the original recipe from the 70’s and we remastered it and we’re … serving it to our guests,” de Quillien said.

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He said rates range from $600 a night to $7,000 a night for its Presidential suite.

The restaurant opens to the public on March 17.


If you’re on the ABC7 News app, click here to watch live

Copyright © 2026 KGO-TV. All Rights Reserved.

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Vigil held for 2-year-old girl killed in SF Mission Bay crash

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Vigil held for 2-year-old girl killed in SF Mission Bay crash


Walk SF and Families for Safe Streets held a vigil Monday evening to honor a 2-year-old girl who was struck and killed by a driver Friday night in San Francisco’s Mission Bay neighborhood.

The crash happened just before 9 p.m. at Fourth and Channel streets near Oracle Park. Police said the child’s mother was also injured and taken to a hospital with non-life-threatening injuries. The driver remained at the scene, and authorities said drugs or alcohol are not believed to be factors.

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Community heartbroken

Community members gathered at the intersection Monday to light candles and lay flowers. Among them was the Howard family.

“We’re just heartbroken and sad,” said Hidelisa Howard.

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“I was thinking about heartbroken parents, someone who cannot get their daughter back,” said John Howard.

The intersection is designated as part of San Francisco’s 2022 High Injury Network, identifying streets with the highest concentration of severe and fatal traffic crashes. Speed cameras were recently installed in the surrounding neighborhood.

Jodie Medeiros, executive director of Walk SF, called the crash a tragedy, noting a previous fatal collision involving a child at Fourth and King streets several years ago.

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Traffic intensifies

Parents in the area said traffic has intensified with nearby events and development.

“We love having people here in the neighborhood, and it’s brought a lot of life to the area,” said Hidelisa Howard, who lives nearby. “But at the same time, we have people coming in from out of the area. They’re not familiar with the streets, they’re running the lights, they’re running the crosswalks.”

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District 6 Supervisor Matt Dorsey said the intersection has been problematic.

“Sometimes people go too fast. I don’t know that this was the issue here, but we need to do everything we can to make our neighborhoods and our streets safer,” Dorsey said.

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On Monday, crews with the SFMTA repainted crosswalks and re-timed traffic signals at the intersection.

“It just feels like there’s so many young children in this neighborhood that there should be improvements made to the way that the traffic flows around here,” said Aanisha Jain, a San Francisco resident.

 

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Yes, an $8 Burger Exists in Downtown San Francisco

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Yes, an  Burger Exists in Downtown San Francisco


Sometimes life requires an easy hang, without the need for reservations and dressing up, and preferably with food that’s easy to rally folks behind. The newish Hamburguesa Bar is just such a place, opening in December 2025 and serving a tight food menu of smash and tavern burgers (made with beef ground in-house), along with hand-cut duck fat fries, poutine, and Caesar salad. The best part? Nothing here costs more than $20. Seriously, this spot has so much going for it, including solid cocktails and boozy shakes. It’s become a homing beacon for post-work hangs, judging by a recent weekday crowd.

Hamburguesa Bar’s drinks are the epitome of unfussy: Cocktail standards, four beers on tap, two choices of wine (red or white), boozy and non-boozy shakes, plus 21 beers by the can or bottle. Standards on the cocktail menu are just that, a list of drinks you’ve heard before — such as an Old Fashioned, daiquiri, gin or vodka martini, or Harvey Wallbanger — with no special tinctures or fat-washed liquors to speak of (that we know of, at least). I’m typically split on whether boozy shakes are ever worth it, but the Fruity Pebbles option ($14) makes a convincing case, mixed with a just-right amount of vodka and some cereal bits. (I’ll leave the more adventurous Cinnamon Toast shake made with Fireball to others with more positive experiences with that liquor.)

Downtown and SoMa has a reputation for restaurants closing early, but Hamburguesa Bar keeps later hours, closing at midnight from Monday through Saturday (closed Sundays). It’s also open for lunch at noon during those days, with the exception of Saturdays when it opens at 5 p.m.



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