At 100 Princes Street in Edinburgh, whisky is more than just a drink, it’s a journey of discovery. This exclusive, residents-only hotel holds an exceptional whisky collection curated by Head Bartender and Whisky Ambassador Dario Orsili. With over 200 whiskies on offer (and still growing), Dario provides guests with bespoke tasting experiences, guiding them through a world of rare and historic drams.
Dario’s whisky journey began at the age of 22 in Rome, where he developed a passion for whisky in a country dominated by wine. His expertise grew through training with some of the industry’s top figures, including Pino Perrone, and he has also travelled tasting whiskies in Scotland, Japan and Ireland. Today, at 100 Princes Street, he continues to share his love for whisky with guests, offering tastings that are as educational as they are indulgent.
We met with Dario during our recent stay at the hotel to discuss his journey, his passion for whisky, and the incredible tasting experiences he offers at the hotel.
How did you first discover your passion for whisky and your journey into the world of Whisky?
I started my career as a bartender. I was really young, almost 20 years ago. Whisky was always my favourite spirit, and I began mixing and tasting it early on. My first whisky wasn’t a Scotch, though in Italy back then, the whisk(e)y market wasn’t that big. I think it was Jack Daniel’s. I then discovered other labels, J&B, Four Roses, Woodford Reserve, Wild Turkey, and Maker’s Mark.
Eventually, the Scotch whisky market expanded in Italy. I remember trying heavily peated whiskies like Ardbeg and Caol Ila, but also softer ones like Talisker. Then came Bowmore, Bowmore 15 in particular, which was my first real love when it comes to Scotch. Even today, after trying more than a thousand whiskies, when I taste a Bowmore 15, it still feels special.
Tell us more about your early influences, particularly working under Pino Perrone
Pino was hugely important in my career. He was my mentor, the one who gave me the foundational knowledge I needed before moving to Scotland. Back then, in Italy, there were only two real whisky schools, one in Rome and another in Milan and Pino was the key figure in Rome. He taught me so much. He’s actually one of just two Italians who sit on the judging panel for major European whisky competitions. That gives you a sense of how respected he is.
Later, I trained at the Scotch Bar at the Balmoral, which helped me deepen my understanding of Scotch in particular. I already had good knowledge of Japanese whisky, American bourbon and rye, but moving to Scotland and working with them made me realise that Scotch whisky is a whole different universe.
How have your travels to Japan, Scotland, and Ireland influenced your flavour preferences?
I’m drawn to older whiskies, but each country offers something different. Scotch is definitely the most distinctive. Irish whiskey is light, fruity, and very easy to drink. You’ve got a dual style: approachable blends and more complex pot still expressions.
Japanese whisky is a fascinating story. Many people think it’s a recent phenomenon, but Yamazaki Japan’s first distillery, was founded in 1923. So they celebrated 100 years just two years ago. Before the film Lost in Translation, you could buy a bottle of Yamazaki for £160. After they won “Best Whisky in the World” two years in a row, the price shot up to £800+. Now, you need to go through a ballot to buy one.
Japanese whiskies are about precision. They’re beautifully made, really elegant, but sometimes they’re too perfect. I personally like whiskies with character, slight imperfections that make them unique; that’s where Scotch speaks to me more.
What was the first dram you truly fell in love with?
Bowmore 15, that was it. I was about 21 or 22, still quite young, still finding my way. Back then, I’d drink Jack Daniel’s or bourbon, trying to feel grown up. But Bowmore 15 changed everything. I remember thinking, “This is something different. I want to know more about this.” That dram is probably why I’m here today, running this collection and talking to you now.
What’s the most memorable bottle you’ve ever tasted
That’s a tough one, but I’d say the Tomatin 36. It was aged in refill sherry and bourbon casks, and it has this incredible tropical note of passionfruit, spice it really stayed with me. It was part of a very limited release and won Double Gold in San Francisco. You never forget a whisky like that.
What kind of food pairings do you recommend with whisky?
Pairing is something we’re exploring more. Personally, I love Bowmore 12 with fish and chips, it’s perfect. And richer drams like Tomatin 18 work beautifully with dark chocolate. It’s still a growing area, but whisky with food can completely change how you experience both.
What inspired you to settle in Edinburgh and pursue a career in whisky here?
I wanted to improve my whisky knowledge. At the time, I co-owned a bar and restaurant back in Rome, but even with a solid whisky background, no one was asking for that expertise. I felt like I was in the wrong place. So my girlfriend and I decided to move to Scotland. Not only to deepen my knowledge of Scotch, but to be in a place surrounded by people who care about whisky.
Tell us more about your current role at 100 Princes Street.
100 Princes Street is a really special place. I joined last year after spending three years at The Balmoral. This is a small, exclusive hotel with just 30 rooms and we’re resident-only, so everything we do is designed around our guests. That gives me the chance to really share my knowledge and give them a personalised whisky experience.
If you could describe 100 Princes Street in three words, what would they be?
Exclusive, elegant… and familiar. It really feels like home.
And you have over 200 expressions at the hotel, can you tell us more?
Yes, we currently have over 200 bottles in our collection. Out of those, around 175 are single malts, and we’re adding another 20 soon. We also have 25–30 bourbons. We’re expanding into world whiskies now, more Japanese expressions are arriving next week, and I’m hoping to add a bottle from a Namibian distillery called Ondjaba soon, so Africa is represented too.
How do you decide what dram to serve each guest during a tasting?
I always ask questions first, do they like something light and smooth, rich and bold, or heavily peated? Many people think they don’t like whisky because they had one bad experience. But with the right introduction, you can find a whisky for everyone.
Can you tell us about the whisky tastings available for guests?
We offer three levels of whisky tasting, exclusively for residents:
- The Livingstone Exploration (£85pp): A journey through five whiskies from five different Scottish regions.
- The Archibald Legacy (£150pp): For those who already enjoy whisky, a more premium, rare selection, still regionally based.
- The Hundred Heritage (£250pp): Our premium tasting, featuring rare drams from closed or decommissioned distilleries, truly once-in-a-lifetime liquids.
Are there any particularly rare or special bottles in your collection?
Just 10 days ago, we added some very rare bottles from Gordon & MacPhail, including a Macphail from 1945, a Linkwood 1946 and a Glen Grant 1949, which is 65 years old. That will be the oldest liquid in our collection. These are incredibly rare – they’re the kind of bottles usually reserved for exclusive global events.
