The IWSC is founded by wine chemist Anton Massel as Club Oenologique, a competition created to reward excellence in wine and spirit production.
The first official competition takes place, with Massel inviting producers from around the world to take part.
On 14 April, Club Oenologique is officially renamed as the International Wine & Spirit Competition.
The IWSC Awards Banquet takes place at the Palace of Westminster.
The IWSC celebrates its 10th anniversary.
The IWSC receives its highest number of entries to date, with 1,104 products sent in from 38 countries.
Robert Mondavi (right) of Mondavi Winery (USA) becomes President and instigates the tradition of Presidents coming exclusively from wine and spirits producers, which continues to this day.
The IWSC Awards Banquet takes place at the House of Commons.
Rainer Karl Lingenfelder wins the very first Winemaker of the Year award.
34 countries enter the awards.
The IWSC receives entries from Switzerland and Russia for the first time.
The IWSC’s silver jubilee coincided with the 500th anniversary of Scotch whisky, so to celebrate the IWSC invited seven major companies to create limited edition blends: Whyte & Mackay, Diageo, Burn Stewart, William Grant, Morrison Bowmore Distillers, Allied Distillers & Inverhouse Distillers. The distillers were interviewed and their whiskies were blind-tasted by the IWSC for the 'Spirit of Scotland' award.
Pictured: Michael Jackaman (President) presenting the 'Spirit of Scotland' trophy to Richard Paterson of Whyte and Mackay.
Marchese Leonardo de’Frescobaldi (Italy) becomes President.
The IWSC hosts its first open tasting, showcasing an array of gold medal winning wines.
The Communicator of the Year award is initiated to celebrate individuals who have made a difference to the industry, with the first recipient being Jancis Robinson MW (pictured accepting the IWSC's Lifetime Achievement Award in 2019).
The competition introduces a new trophy to give recognition to wines and spirits sold by UK retailers, which is awarded to Waitrose.
More than 90 judges attend the IWSC tastings, including a number of MWs.
Chemical analysis of wines continues.
Baroness Philippine de Rothschild (France) becomes President.
Entries increase by 30%.
Producers are able to enter the awards online for the first time.
Paul Symington (left) of Symington Family Port Shippers (Portugal) becomes President.
Wolf Blass (right) of Wolf Blass Wines (Australia) becomes President.
The IWSC premises are moved to Dunsfold Park in Surrey, where there is more cellar space and dedicated tasting rooms.
The Awards Banquet takes place at Old Billingsgate, as the usual venue of the Guildhall is under refurbishment.
Gina Gallo of E&J Gallo Family Estates (USA) becomes President.
The judging period is extended from four to six months to enable wine producers in the Southern Hemisphere to enter their fresh vintages when they are ready to be released.
Entries in spirits categories increase by 16%, making the IWSC the largest spirits competition in the world.
IWSC produces a 40th Anniversary Blended Scotch Whisky, with contriutions from 17 distilleries, which is served at a special dinner held at Hopetoun House, Edinburgh.
Allan Cheeseman and Sir Ian Good were awarded special trophies for their contributions to the wine and spirits industries over the last 40 years.
Prince Robert of Luxembourg, of Domaine Clarence Dillon (France) becomes President.
G. Garvin Brown IV (right), of Brown-Forman Corporation (USA) becomes President.
Gin becomes the third largest spirits category as we introduce trophies to recognise London Dry and Contemporary styles.
The IWSC broadcasts the Awards Banquet live on Facebook for the first time, reaching 30,000 people worldwide.
The IWSC’s sister company Club Oenologique launches, named after the competition’s original title.
The IWSC celebrates its 50th anniversary and makes a number of changes to bring the competition into its next era, including moving our wine judging sessions to central London and creating a commemorative whisky blend.
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