About Robert Sickler

Robert Sickler, the Voice of Whisky, organizes whisky events, mixology presentations and educational seminars in order to introduce people to all things whisky. Trained in all aspects of the category by experts at some of the world’s most famous distilleries, Sickler enjoys “bringing whisky to the people” and converting enthusiasts “one dram at a time.”

 Before his career in whisky, Robert taught literature and composition. His passion for wine and spirits prompted him to change course. He became a passionate veteran of the wine and spirits industry, crafting cocktails, studying wine, hosting spirited dinners throughout the land before becoming a Master of Whisky for international drinks company Diageo.

 As Master of Whisky, Sickler studied in renowned distilleries such as Ireland’s Bushmills distillery, Canada’s Crown Royal distillery, America’s Bulleit Distilling Company, George Dickel Tennessee Whisky distillery and the following distilleries in Scotland: Cragganmore, Cardhu and Johnnie Walker, Oban, Royal Lochnagar, Lagavulin, Talisker, Dalwhinnie, Clynelish and Caol Ila. He also visited dozens of additional distilleries to strengthen his understanding of the distillation process.  His extensive knowledge of whisky enabled him to thrive as a leading brand ambassador and valued educational resource for distributors, consumers and trade in Ohio, West Virginia, Colorado, Missouri, Oklahoma, Arkansas, New Mexico and Kansas.

 In 2015 Robert formed the Voice of Whisky, a whisky event and consulting company.  As Voice of Whisky he engages with bar owners and managers, food & beverage directors, chefs and restauranteurs on menu development, mixology, spirits education and event marketing. He also hosts exclusive events, offers advice on product development and evaluation, conducts product reviews and is available for media presentations and public appearances.

Sickler also instructs The Whisky Ambassador Program, the UK’s only accredited training course about whisky. It is a fun and interactive training program designed for professionals who work in the hospitality and spirits industry.  The program gives staff and salespeople the knowledge, skills and confidence to talk to customers about Scotch whisky, leading to a better customer experience and increased sales.  Upon completion of the written and practical exam participants receive a Whisky Ambassador certificate and badge to showcase their achievement. 

When he’s not bringing whisky to the people Robert enjoys expanding his culinary prowess in the kitchen.  He incorporates his knowledge of international cuisine and proclivity for unique flavor combinations to create food and drink pairings that “transform hearts, minds and palates” at public and private spirited dinners.  His fondness for herbs, spices, and exotic botanicals is also translated into innovative cocktails at his events that participants describe as both “approachable” and “unforgettable”.

Robert’s fondness for worldly libations and global cuisine inspired him to join forces with partners Noah Price and Thomas Merrill to establish a whisky and rum cocktail bar and food truck pod, showcasing whisky and rum cocktails and gourmet goodies.  The bar, Finn’s Manor, opened in September and will feature a series of ongoing spirited events and classes for the public and trade.  The cocktails will pay homage to Scotland, the Caribbean, southeast Asia and New Orleans, places which have inspired Robert throughout his food and drinks journey.

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