Having originally trained as a bartender in Brighton, UK, before becoming a food and drink journalist in 2007, Becky Paskin has seen her fair share of Burgers and Boilermakers, writing on subjects as diverse as cheese fermentation through to the hotel bars of Chicago.

The first half of her career was spent visiting some of the best restaurants on the planet for The World’s 50 Best Restaurants Awards, while critiquing and writing about the UK restaurant scene for Restaurant magazine, BigHospitality.co.uk and the Good Food Guide.

Since 2012 she has devoted her time to the global bar scene as editor of The Spirits Business magazine. During this time Becky has acted as judge for numerous cocktail competitions for bartender-favourites including La Hechicera and Bloom Gin, as well as acting as chair for the prestigious spirits blind-tasting competition, The Global Spirits Masters.

Becky Paskin has travelled the world in search of the perfect cocktail, writing about city bar scenes for a range of trade and consumer publications including The Times, First, The Good Food Guide and Square Meal.

Under her tenure, The Spirits Business was named one of the 10 best spirits and cocktail publications in the world by the Spirited Awards in 2014.

Now in her relatively new role as editor of scotchwhisky.com, Becky has turned her hand to scribbling about her first love, whisky. It is now her mission to both explore the capabilities of this complex and indulgent spirit, as well as encourage newcomers to discover the joys of whisky.