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Claudio Bernasconi is a restaurateur and hotelier and arguably the most renowned whisky expert Switzerland has produced to date. Even people with little connection to whisky know him as the former owner of the Hotel Waldhaus am See in St. Moritz, a hotel founded in 1885, originally named “Waldschlössli vom Rocca.” Claudio Bernasconi took over the hotel in 1983 and subsequently renovated and remodelled it several times. He managed the hotel for 33 years. Since 2011, it has been run by his son Sandro Bernasconi.
For whisky lovers, the hotel is an absolute must – a true mecca. In addition to the “World of Whisky” shop, managed by his second son Nico Bernasconi, the hotel is home to the world’s largest whisky bar, the Devil’s Place. The whisky collection currently comprises around 2,500 bottles. Cigar aficionados are also well catered for. Quite apart from that, the hotel is a magnificent place with a breathtaking view over the Lake St. Moritz.
For his work with whisky, Claudio Bernasconi was honoured with the title “Keeper of the Quaich”. According to Wikipedia, the Keepers of the Quaich is an international society based in Scotland dedicated to promoting and preserving the culture of Scotch whisky. Around 2,800 members from over 100 countries have been inducted. Membership is by invitation only. Claudio Bernasconi is in distinguished company – King Charles and Prince Albert of Monaco are also members.
Since 1996, the Devil’s Place has been listed in the Guinness Book of Records as the world’s largest whisky bar – for three decades now. Anyone knowledgeable about whisky will sooner or later visit St. Moritz and the Hotel Waldhaus – and with a bit of luck, you’ll meet Claudio Bernasconi in person.
Following an in-depth conversation with whisky enthusiast and private collector Martin Degen, we activated our network and asked Claudio Bernasconi for this interview. In his conversation with Xecutives.net, he explains how he discovered whisky in his youth, what motivated him to open a whisky bar and develop it into the largest in the world, and who takes an interest in whisky at the Waldhaus. He also addresses whisky as an investment and the impact of global speculation on the whisky world. Interestingly, India is both the world’s largest producer and consumer of whisky. The three largest whisky suppliers are Indian-owned (ranking 1–3 and 6–10 worldwide). Whether Japanese whisky and Swiss whisky (produced legally since 1999) are worth exploring is also discussed. Claudio Bernasconi further addresses the risks of whisky counterfeiting and recounts an anecdote that made media headlines when a Chinese customer ordered the most expensive whisky on the Devil’s Place menu.
Xecutives.net:Mr Bernasconi, I’ve been told that unlike whisky lover and collector Martin Degen, who adopted a lonely bottle from a shelf 30 years ago, you came to whisky through brushing your teeth. What is behind this rather dental story?
Claudio Bernasconi: (Laughs) That began when I was 20. At the time, I wanted to buy a restaurant and travelled to the Zurich Oberland to speak with a bank director. He told me I had neither capital nor experience and that he could not finance me. I was too young, had insufficient equity, and lacked experience. I approached several other banks – all declined. My financing had failed.
So I went home, packed my backpack, and set off on a world trip. My father worked for Swissair, which allowed me to travel cheaply to Tokyo and elsewhere. I travelled via many stops to South America, visited Central and North America, about 25 African countries, the Middle East, and eventually the Far East. I stayed for a while in India. There I was strongly advised never to drink water. Instead, I was told to buy whisky and rinse my mouth with it after brushing my teeth – it would neutralise everything. I followed the advice and discovered that whisky was actually a wonderful spirit. That’s how I encountered whisky in India, and it has accompanied me ever since.
Xecutives.net: Your love of whisky led to extraordinary developments – including building the world’s largest whisky bar. How did the idea arise?
Claudio Bernasconi: While already running the Waldhaus, an employee told me about a man in the Netherlands who owned around 100 whiskies and claimed to run the largest whisky bar in the world. When I think of Holland, I think of tulips, not whisky. I thought: we can do this in Switzerland.
Thanks to my strong ties to Swissair, we regularly hosted training seminars for captains and cabin crew. This was before email existed. I wrote to around 400 contacts saying I was collecting whisky and would appreciate any bottle they might bring. Within a short time, I received over 120 bottles.
I inquired about Guinness Records but learned that a Mr Giaccone at Lake Garda had 6,000 bottles. I was discouraged and stopped collecting for a while.
Later I resumed. During a CHF 10 million renovation in 1995, I told my architect I wanted the most beautiful whisky bar in St. Moritz. I said 400 bottles; he planned for 800 (laughs). Soon after opening, whisky representatives informed me I likely had Switzerland’s largest whisky bar. I held a press conference – no objections followed.
In 1995 Mr Giaccone passed away. I visited his widow in Italy; she planned to sell the collection. I secured CHF 100,000 from the bank and bought around 1,000 bottles. In 1996, with over 1,000 bottles, we were listed in the Guinness Book of Records. When a competitor threatened our status, I obtained another CHF 100,000 and bought 1,500 more bottles. By 1998 we had 2,500 bottles. In 2026, we celebrate 30 years in the Guinness Book of Records.
Xecutives.net: How did St. Moritz react? The tourism industry must have been delighted!
Claudio Bernasconi: The tourism director was delighted. We were constantly in the media with the whisky bar and the Waldhaus. That didn’t happen so often to other hotels and restaurants. At the time, I was also on the board of Gastro Graubünden. Graubünden has 2,300 hotels and restaurants. That’s a considerable number. With barley soup on the menu, however, the chances of appearing in the media were not so great. You get in the newspaper when you do something extraordinary, when you create things that attract a lot of public interest. There were also press conferences about the Waldhaus and the whisky bar. Today, people come to us from all over the world to drink whisky. Even guests at the 5-star hotels in St. Moritz come to us to enjoy a good whisky.
Xecutives.net: No one could have foreseen that whisky would become such a dominant alcoholic beverage. We observe many changes in the market. For example, less alcohol has been consumed for several years now. Gin is currently en vogue; before that it was rum, at one time grappa and other spirits. How do you explain this long-lasting interest in the spirit whisky, which does not seem to decline?
Claudio Bernasconi: In the 1960s, cognac was completely en vogue here. When many Italians came to Switzerland to work, grappa spread throughout the country. In the 1990s, with the arrival of Cuban music, reggae and a major Latino wave, rum became popular. In the 2000s, alcopops with vodka appeared on the market, and vodka became the best-selling spirit during that period. Over the past 15 years, gin has been widely consumed. Interestingly, gin sales in the United States have declined by around 30%, and tequila is currently the number one spirit there. All of these spirits are subject to trends. Whisky, on the other hand, has remained stable for decades, as you rightly observed.
Not everyone is pleased when I say this. If one looks closely at production, grappa is essentially a by-product of wine production. With vodka, the quality feature is remarkable: the less pronounced the taste, the better it is considered. Russian Kauffman Vodka is distilled up to 14 times and is regarded by connoisseurs as the finest vodka. With whisky, it is exactly the opposite. The more aroma a whisky has, the more interesting it is considered by enthusiasts. That is why I often do not even describe whisky as a spirit, but rather as a luxury indulgence. Whisky is matured for years, sometimes decades, in oak casks where it develops. Gin, by contrast, is industrial alcohol infused with herbs and sold at the same price as a Glenfiddich. I remember conversations with Glenfarclas. Among whisky connoisseurs and producers there is considerable dissatisfaction regarding this pricing structure, because much more effort goes into whisky production than into producing industrial alcohol. Consumers are often unaware of these differences and tend to follow whatever trend is currently en vogue.
I am always deeply impressed when I visit Scotland and see the landscapes. They fit perfectly with whisky – and vice versa. Even the names of many whiskies reflect this. Glenfiddich, for example, means “Valley of the Deer.” Glen means “valley,” and this word appears in many whisky names, such as Glenfarclas or Gleneagles. There are many stories behind whisky, and that is why whisky has become a cult, whereas other spirits come and go.
Xecutives.net: How did it happen that people in Switzerland and Germany suddenly began drinking whisky?
Claudio Bernasconi: Whisky became known here mainly through American and British troops who came to Europe during the Second World War. Before that, schnapps was widely consumed in Switzerland and Germany. This changed with the soldiers who drank whisky and bourbon. Racke Rauchzart was one of the best-selling whiskies in Germany. The brand originated in Oelde and was distributed from 1958 onwards. The operation was later discontinued, and the brand was taken over by another company a few years ago. I still have several bottles of this whisky in my cellar.
Last year I was again in Scotland and spoke with many whisky experts. During these conversations we also discussed the Angel’s Share. Among connoisseurs, it is said that the most beautiful angels live above Scotland. This is interesting, because around 10 million litres per year evaporate into the air and atmosphere as the Angel’s Share. No wonder the angels above Scotland are doing so well (laughs). In Scotland, the Angel’s Share amounts to around 2%.
Xecutives.net: We know that much whisky comes from Scotland and Ireland. There is also a great deal of whisky and bourbon produced in the United States. India, however, is apparently now the largest consumer of whisky and also the largest producer. How can this be explained?
Claudio Bernasconi: India was under British rule for around 200 years. The British introduced whisky culture to India, and thus Indians became whisky drinkers. Diageo, which owns brands such as Johnnie Walker, Smirnoff and Baileys, and Pernod Ricard, which owns brands such as Absolut and Jameson, are the largest spirits manufacturers in the world. Enormous quantities of whisky are produced in India. There is Amrut whisky from India. This company produces wonderful single malts. For around three years now, we have held the general distribution rights for this Indian whisky in Switzerland. The water for this whisky comes from the Himalayas, and some of the barley comes from Scotland. Sometimes at tastings I include an Indian whisky, and no one would suspect anything unusual. The distillery is located in Bangalore.
In India, temperatures can reach 40°C, as they can in Taiwan. This results in an incredible maturation process. The Angel’s Share in these regions amounts to 18% per year. Companies must bottle the whisky after four or five years; otherwise the loss in the cask would be far too great. This means that Indian and Taiwanese whiskies are generally very young. However, because around 70% of the whisky is lost within those four or five years, it becomes highly concentrated and therefore exceptionally good.
Xecutives.net: I have tasted Japanese whisky several times and found it excellent. Apparently some of the most expensive whiskies come from Japan. How is it that the Japanese, who do not have much historical connection with Scotland or Ireland, have become such a whisky nation?
Claudio Bernasconi: In 1907, the founder of Suntory sent his nephew to Scotland to learn how to produce whisky. Suntory was founded in 1899. The nephew stayed in Scotland for 13 or 14 years and worked in various distilleries. He returned to Japan and applied his knowledge there. Today, Suntory is the number one whisky company in Japan, with a very broad range of whiskies. To the annoyance of the Americans, the company acquired the Jim Beam brand in 2014, making it one of the largest whisky producers in the world.
At tastings I am often asked whether Japanese whisky is worth drinking. I usually reply as follows: 100 years ago, the Japanese bought a German car and transported it to Japan. They dismantled it to understand the technology, reassembled it and began producing cars themselves. Today, Toyota is number one in the world. Something similar happened with whisky. The Japanese produce very good whisky, and collectors are willing to spend a fortune on certain bottles. Additionally, several well-known Scottish journalists have declared Japanese whisky to be the best in the world. That is why prices for certain Japanese whiskies skyrocketed. I personally sold an 18-year-old Yamazaki for 100 Swiss francs and sold around 24 bottles per year. Until two or three years ago, those bottles were trading at 2,500 Swiss francs. This clearly shows how journalists’ assessments can influence the market.
Xecutives.net: Whisky has also been produced in Switzerland since 1999. Why was it not permitted before, and what do you observe in the Swiss whisky landscape?
Claudio Bernasconi: There was a law dating back to the Second World War. Switzerland wanted barley, rye and wheat to be used for bread rather than alcohol production. It was therefore prohibited to produce alcohol from these grains. This restriction was lifted in June 1999. At the same time, taxes on foreign spirits such as whisky and cognac were doubled compared to Swiss spirits – pure protectionism. Swiss spirits such as Zwetschgen and Pflümli benefited from this price difference. Today we pay 29 Swiss francs in tax per litre of alcohol, regardless of whether it is Pflümli or whisky. After the protectionist measures ended, the market for Swiss spirits collapsed. Consumers now ask themselves whether they should buy a 12-year-old whisky or, at the same price, a schnapps that may even give them a headache. There are a few specialised producers in Switzerland who make excellent spirits.
There are now probably more than 30 individuals and companies producing whisky in Switzerland. I once had a childhood dream of opening a whisky distillery in St. Moritz. Together with an architect, I developed a project. The total investment volume came to eight million Swiss francs. I could have secured three million from friends and colleagues, but five million were missing. I could not find an investor, and banks were unwilling to participate. We would have needed to buy casks, dried barley and cover significant personnel costs. Only after ten years would returns begin. That is how long it takes before a good whisky can be bottled and sold. The law requires whisky in Scotland to mature for at least three years and in the USA for at least two years. One year later, however, I found a contract distiller from Zug. He had distillation units mounted on trucks and came to St. Moritz. We then produced around 2,000 litres of whisky per year. Today we produce a St. Moritz whisky every two years. We currently still have around 20 casks of this St. Moritz whisky.
Regarding quality, it must be said that many producers who traditionally make schnapps also produce whisky. Whisky is often a niche product alongside their usual range. These whiskies often taste of fruit. However, there are producers in Switzerland and Germany who produce excellent whisky. The problem is often that whisky is bottled too young in order to sell it early. In Switzerland, producing a bottle of whisky costs between 13 and 15 Swiss francs, whereas in Scotland it costs around two or three francs. Producers who can afford to wait 12 to 15 years can produce whisky equal in quality to Scotch.
Xecutives.net: Fine whisky is traded at very high prices today. One can find bottles costing 20,000 or 30,000 Swiss francs and far more. While prices for fine wine, for example Bordeaux, are currently trending downward, whisky seems able to maintain its price level. How do you assess this situation?
Claudio Bernasconi: Around 20 years ago, I was offered Macallan for purchase. These were bottles from the 1926 vintage. Even at that time, a single bottle would have cost 35,000 Swiss francs. I considered that rather expensive and I also wanted to buy a new car, so I decided against purchasing the bottles. Recently, that whisky was sold for around 1.5 million Swiss francs. So it would have been worthwhile to buy a few bottles. But as with many things in life, one only knows in hindsight.
A few years ago, I was invited to a gala dinner at Glenlivet. Glenlivet launched a 50-year-old whisky, and we were allowed to taste it. At some point, an American approached our table. He introduced himself as a journalist from the New York Times and other well-known American media outlets. He told us about his work and presented an investment list that was very interesting. The list showed which assets had performed well over the past ten years. Stamps, for example, had apparently increased by 110% according to his statistics. Certain cars had appreciated by 180%. The most interesting item on the list, however, was whisky. He calculated a value increase of no less than 580%. This was due to speculators driving up prices. Many collectors, whisky lovers and also speculators invested in whisky casks. Demand for whisky rose rapidly, and prices followed. Today we observe that the Chinese have not been buying for the past two to three years. Whisky that was intended for China is now being redirected to Europe, leading to price reductions, which we are already feeling. This can also be seen at auctions. Depending on the product, whisky prices have fallen by 10% to 50%.
Around 25 years ago, I was at Harrods in London. I found a Macallan, a beautiful bottle from 1961. It cost 29.99 pounds. I bought two bottles immediately. Back home in Switzerland, I opened one and was thrilled by its quality. In the meantime, the price had risen to 100 Swiss francs. I then asked a good acquaintance who frequently travelled to London to bring me more of these bottles, which he did. In the end, I had 12 bottles in my collection. Over the following years, the price per bottle rose from 29.99 pounds to 9,999 pounds. As I needed to buy a new car, I asked a friend and whisky enthusiast in France whether he would like to buy 10 bottles. He was very interested but said he could not pay the auction price. Eventually we agreed on around 6,500 Swiss francs per bottle. That paid for my car.
Those times, however, are over. Today that particular Macallan costs 2,500 pounds again. Such price fluctuations had not previously occurred in the whisky industry.
Xecutives.net: A few years ago, newspapers reported that you had sold a very expensive counterfeit whisky to a Chinese customer. You yourself had fallen victim to a forgery and compensated the customer without hesitation. What should one pay attention to when purchasing expensive whisky? And what lessons did you personally draw from this experience?
Claudio Bernasconi: I was travelling in Italy and found a Macallan from the 1878 vintage. The bottle was very well preserved, with a beautiful label. I bought it for several thousand Swiss francs and took it home. I then listed this whisky on the menu at the Devil’s Place in St. Moritz. A glass cost 9,999 Swiss francs – for 2 cl. No one wanted to order it. Later, the bottle passed to my son, who took over and still runs the hotel today.
Some time later, my son called me and said that a Chinese whisky lover wanted to taste a glass of this whisky and asked whether he should open the bottle. I told him to go ahead. The Chinese customer received his whisky and was delighted with the quality. The whole story was picked up by the media. 20 Minuten and other outlets reported on the Chinese customer and the expensive bottle. The reactions were diverse. Some considered it degenerate and decadent to drink whisky at such a price. Then the idea emerged that the whisky might be a counterfeit.
I subsequently made many calls to Scotland, searching for information about this particular bottle. A Macallan representative came to St. Moritz and took a tasting sample. The authenticity of whisky can be verified through chemical analysis. Since the invention and use of the atomic bomb, atomic particles from nuclear tests remain present in our atmosphere and settle everywhere – including in whisky. There are also particles from Chernobyl. With the help of such tests, it was determined that the whisky must have originated around 1970 and could not date from 1878. The whisky was excellent, but it was a counterfeit.
There were additional indications. In the late 19th century, bottles could not be sealed with a single weld. Three welding processes were required, meaning three weld points had to be visible. These were missing on my bottle. There were further clues, and I learned a great deal from this experience.
My son then called the Chinese customer, who turned out to be a well-known journalist, and explained the situation. He told him he would fly to Shanghai to refund the money. And that is exactly what he did. In Shanghai, he returned the money. The journalist replied that the whisky had been excellent and asked why he was being reimbursed. My son explained that it was a counterfeit. The Chinese whisky lover responded that the Chinese counterfeit everything in the world and that in China no one would think of returning money (laughs).
Xecutives.net: That is an extremely interesting and amusing anecdote. We know from business life that such crises can often lead to good friendships. Did the Chinese whisky lover return to the Waldhaus in St. Moritz?
Claudio Bernasconi: Whisky often leads to good friendships and beautiful projects. I know that the Chinese customer intends to return to St. Moritz, but so far that has not yet happened.
Today it is widely known that there is a mafia in Italy specialising in the counterfeiting of bottles. Incidentally, Macallan itself has also fallen victim to fraud. The company purchased bottles in Italy that later turned out to be counterfeit.
Xecutives.net: I have personally visited the Devil’s Place and enjoyed the many bottles and the atmosphere with a fine cigar. Who are the people from all over the world who travel to you and peacefully devote themselves to enjoying whisky?
Claudio Bernasconi: People from all over the world come to the Waldhaus and to the Devil’s Place. One personality known to many is Prince Albert of Monaco. He has his own whisky club in Monaco and often visits the Waldhaus or purchases bottles from us. We have many customers from China, Japan, as well as from Turkey and Israel. Of course, we also have many guests from Switzerland and Germany.
Xecutives.net: Prince Albert also buys cheese from Bernard Antony in Vieux Ferrette (F). He seems to know all the good places. Do whisky lovers come to the Waldhaus because they want to try a specific whisky from your selection, or do they simply wish to be surprised and enjoy the atmosphere?
Claudio Bernasconi: Bernard Antony has also visited the Waldhaus and presented his exquisite cheeses at a whisky tasting in combination. Many visitors come because they want to try a specific whisky but do not wish to purchase a very expensive bottle themselves. They can taste it at the Waldhaus and then decide whether to buy a bottle. Many guests browse the menu and spontaneously choose a whisky. We import a great deal of whisky from Scotland that is bottled specifically for Switzerland. Many whisky lovers are interested in these new releases. To date, we have imported around 300 casks from Scotland, which enjoy great popularity.
Xecutives.net: Is there a characteristic that unites the many whisky lovers? According to whisky lover and collector Martin Degen, it is the pleasure of dedicating oneself to something beautiful with a certain sense of slowness.
Claudio Bernasconi: It is about dedicating oneself to something beautiful and philosophising – I fully agree with Martin on that. Whisky is suitable for engaging with people and for discussion. Whisky has often been the starting point for interesting projects and good friendships.
Many years ago, I became involved in a meaningful project with a former doctor from Samedan. I greatly respected him because during his active years in Graubünden he was extremely committed. He answered the telephone 24 hours a day. One day we had a guest at the hotel who suffered a heart attack. Within minutes the doctor was there and was able to help. Later, we drank whisky together and philosophised about God and the world. The doctor also worked for Doctors Without Borders and for the WHO and spent many years in Africa. He bought a house in São Tomé and Príncipe, an island on the equator west of Africa, and worked there as a doctor for many poor people. He performed hundreds of eye operations and helped people regain their sight.
While drinking whisky, he described the island and the difficult living conditions of the people. This conversation later resulted in a wonderful project. We decided to do something together to provide help locally. We did not want simply to donate money, which would have had limited impact, but to organise sustainable assistance. We agreed that education was of the utmost importance and decided to support and establish schools.
Regarding financing, I suggested asking guests at the Waldhaus – who are privileged to stay in such a beautiful place – to contribute one Swiss franc per night per person. Ninety percent of Swiss guests support the idea and are happy to contribute 14 francs after a two-week stay. German guests are somewhat more reserved. Overall, however, the initiative has been a great success. In the past, we have raised between 40,000 and 60,000 Swiss francs per year, all of which have been invested in school projects in São Tomé and Príncipe. So far, we have built 10 school buildings and 4 kindergartens. All buildings bear the inscription “Fondation Waldhaus.”
I mention this story because it is typical of whisky lovers. The enjoyment of whisky leads to good conversations and good ideas.
If I had opened a vodka bar back then, I would probably have had fights in the hotel every few days. With whisky, that is unthinkable. In 33 years of running the world’s largest whisky bar, there has not been a single fight or any form of aggression – and no drunkenness either. Whisky lovers do not want to get drunk; they want to enjoy something beautiful.
Xecutives.net: As a jazz pianist, I associate whisky drinking with jazz music. There are no fights there either. Jazz demands something from the listener; it is not music that simply plays in the background. It is full of surprises, does not always follow strict rules and involves improvisation. Can the same be said of whisky?
Claudio Bernasconi: Jazz and blues indeed pair very well with whisky. In New Orleans and other US cities devoted to jazz and blues, “whiskey” is often consumed. Cigars are also an excellent complement. Jazz is music that brings people together and encourages conversation. The comparison is therefore entirely justified. I myself have a large vinyl collection of around 25,000 records, as well as around 25,000 CDs. It includes soul, blues and jazz. Whisky, wine and music are things that can contribute to a high quality of life.
Xecutives.net: Jimmy Carter, Barack Obama and Bill Clinton are or were jazz fans. One could sometimes see this reflected in political and economic decisions – the element of improvisation and the fostering of connection. Donald Trump does not do that. He also does not drink alcohol. Perhaps the world would be better with a little more jazz and whisky. Which whisky would you recommend to him?
Claudio Bernasconi: I am not sure whether I would offer him a whisky at all (laughs). Whisky makes people cheerful, and whisky people are very loyal. They also stand up for others. It would do Mr Trump a great deal of good to drink a whisky.
Xecutives.net: And his wife Melania? Whisky is also an issue among women.
Claudio Bernasconi: I would serve Melania a 21-year-old Redbreast from Ireland. It is a brilliant whisky that many women enjoy. It has notes of exotic fruits, especially mango. Because the Irish distil whisky three times, their whiskies are much fruitier and more aromatic than Scottish ones. The Scots distil only twice; their whiskies tend to be fuller and heavier. I have never met a woman who would describe this whisky as dreadful. About 30 years ago, women accounted for around 30% of whisky drinkers. In recent years, that proportion has probably fallen to below 20%.
Xecutives.net: Mr Bernasconi, Switzerland – like other countries – is currently facing major challenges. Major powers seem determined to assert themselves at any cost. The world appears to be undergoing a significant stress test. What do you wish for whisky lovers around the world and in Switzerland?
Claudio Bernasconi: I once had a quote by Einstein hanging on my office wall. He said that one does not need to understand the world, only to find one’s way within it. We can spend hours discussing Trump, Putin and others; we will probably never truly understand them. Another piece of wisdom I appreciate is: live first-class, otherwise your heirs will do so later. I believe we should devote ourselves to what is beautiful, and that includes enjoying whisky.
I have personally lived through the most peaceful period in human history. For 70 years there was hardly any war, and the economy flourished. When I was young, we had meat only once a week. We could not afford more. Today, if we wish, we can have meat and fish every day. At present, something seems to be going wrong. But we should not dedicate our lives solely to the negative aspects of the world. From time to time, we should allow ourselves to enjoy life. That includes having a whisky now and then, listening to good music and enjoying a fine meal.
Xecutives.net: Mr Bernasconi, thank you very much for this conversation and interview. I wish you continued pleasure in enjoying, collecting and trading whisky.
© 2026 by Christian Dueblin. Alle Rechte vorbehalten. Anderweitige Publikationen sind nur mit ausdrücklicher Genehmigung des Autors gestattet.
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