I’m excited to introduce a new series called Worth A Try, where I interview small business owners who have created unique experiences in the Fort Worth area. This first experience certainly lives up to the name of the series and is most definitely worth a try! Read on to learn more about whiskey sommelier Brian Edwards and his whiskey tasting experiences.

Did you know there is such a thing as a whiskey sommelier? I didn’t either, until I met Brian Edwards: a Level II Whiskey Sommelier and founder of The Whiskey Wayfarer. If you are a North Texas local looking for a unique date or gift to give a special someone (Valentine’s Day will be here before we know it y’all!) …Brian curates whiskey tasting experiences across DFW. As a non-drinker who gifted a tasting to my bourbon-loving husband, Charlie, I can assure you that a fun time will be had by all — with or without whiskey!

Let’s start with the basics: what is a whiskey sommelier, and how did you become one?

Generally speaking, sommelier means servant. As a whiskey sommelier, I am an expert in whiskey in terms of both knowledge and service. About nine years ago, I realized that I had a really strong passion for whiskey. I started nerd-ing out over it and discovered that there were programs that would allow me to take that passion to the next level for me and expand my knowledge and experience with it. As of December 2024, I hold Level I & II Whiskey Sommelier Certifications from the WHISK(E)Y Marketing School. They offer four levels, and my aspiration is to become a Level IV. The levels are broken down as follows:

• Level I provides an overview of whiskey history and goes over the basic differences between whiskey types.

• Level II focuses on North American whiskeys and distillation processes.

• Level III focuses on international whiskeys and distillation processes.

• Level IV is invite-only and goes much deeper into the themes from the first three levels goes very in depth. It also provides additional training on whiskey service and requires its graduates to be able to identify whiskeys blind.

I’ve earned several certifications in addition to my sommelier education:

• Certified Scotch Professional — Council of Whiskey Masters

• Executive Bourbon Steward — Stave & Thief Society

• Certification in Irish Whiskey — Edinburgh Whiskey Academy

For Charlie’s tasting dinner, I sent you a menu, and you picked whiskeys to go with each course. Can you tell us a little more about how you selected which whiskeys to pair with our meal?

I have knowledge of the different styles of whiskey and their basic flavor components, and there are two ways I might use that knowledge to formulate a pairing. The first would be with complimentary flavors — if somebody is serving something sweet, like a caramelly, chocolatey dessert, I might pair it with a bourbon that has a similar flavor profile. On the savory side, if you wanted to pair oysters on the half shell with a complimentary whiskey, you could do something like a heavy Islay or smoky, peated scotch. One of my favorite parings at Charlie’s tasting dinner was the Green Spot Whiskey with the fennel salad. The name Green Spot is so perfect for the whiskey, because it’s everything green: fresh cut grass, green fruits (kiwi, green apple), etc. Fennell is a green, fresh flavor, so that was, of course, a complimentary pairing. Alternatively, I could curate a tasting with opposing flavors — if you want to accentuate a specific savory flavor in the food, you can serve a super sweet whiskey that is diametrically opposed to highlight the savory quality of the meal.

What inspired you to start The Whiskey Wayfarer, and what do you hope to do with it in the future?

My collection was becoming very large at home. When I was about 500 bottles in, my wife suggested I find a way to monetize my passion so I could share it with others, and hosting tastings seemed like the perfect way to do that. Whenever I host a tasting, I first need to understand how much the client knows about whiskey (if anything) going into it. Tastings are just as fun with groups who have never had a drop of whiskey as they are with experts — it’s all about the service and the experience. The second thing I need to understand is, what is the clients’ pallet? Several people don’t understand what their own pallet is, so a lot of my job involves teaching. One of my goals is to be able to offer classes to my more serious tasting clients, so that they, too, can earn the same certifications that I have.

We all think in pictures and remember experiences. When you taste certain flavors, you’re going through your mental rolodex. When I tasted the Laphoiag for the first time, I was transported into my backyard, standing by my smoker, smelling brisket spices and smoke. I try to create those experiences and evoke those memories for people in my tastings — to transport them to their childhood, their wedding day, or wherever their happy place might be.

If you feel inspired to book your own tasting experience, you can get in touch with Brian in the following ways:

• Cell: 817-300-0658

• Email: bedwards@thewhiskeywayfarer.com

• Facebook: The Whiskey Wayfarer