I figured I wouldn't have the time I'd typically take, so I made peace with that before I arrived at the hotel. Would try to take notes, but was also okay with being swept away in the excitement. I also planned to take public transportation home (BART) and was successful in doing so (yay!). Ate beforehand and during, so was prepared in that way, too.
Not in order of tasting, but here's my list:
Ardbeg Airigh Nam Beist;
Glenfarclas 15 yr.;
Highland Park 19 yr. and 25 yr.;
Bruichladdich 16 yr. Cuvee B, Resurrection Dram, and special-to-WhiskyFest "Working on a Dream";
BenRiach 17 yr and 20 yr;
Black Bull 30 yr.;
Duncan Taylor Ben Nevis 12 yr. (NC2);
Duncan Taylor Royal Lochnagar 18 yr;
Duncan Taylor (?) Lonach Glendronach 42 yr;
Glenmorangie Nectar D'Or 12 yr., Signet, and Astar;
The Glenrothes 1975, 1985, and 1979;
Gordon & MacPhail Glen Grant 12 yr.;
Gordon & MacPhail Rosebank 18 yr.;
Hazelburn 8 yr.;
Springbank 18 yr;
Compass Box Spice Tree;
Suntory Yamazaki 12 yr., 18 yr., 1984, and Hibiki 12 yr.;
Tullamore Dew 12 yr. and 10 yr. Single Malt;
Four Roses Single Barrel
Went to the Suntory Yamazaki seminar, led by Lincoln Henderson. This was fun as the tasting included the grain alcohol and ume(shu) components that come together in the Hibiki 12 year. Plus, getting a taste of the Yamazaki 1984 was pretty special, too. Lingered too long after to speak w/Mr. Henderson, so found the Highland Park seminar full, so I left to return to the main hall.
Of the folks pouring, I was most entertained by Mark (I think) at the Duncan Taylor table. The people at The Glenrothes table were also very nice and informative.
The Ardbeg Corryvrecken (thanks for the advice anyway, fudjo!) and the Glen Grant 37 yr that was being poured by D & M Wines & Liquors were both out by the time I got there, but I can't say I was disappointed because there were so many other tastes to be had. I'm sure a lot of the above are old hat to the more experienced, but it was all fun for me. "Short" pours worked great for me (thanks, saffronrose!) and I was consistent throughout the night in adding a bit of water after initial taste. Almost always made a difference in a positive way.
Seeing vodkas and beer seemed odd, but with so many people everywhere I guess it works. Plenty of food at the buffet stations spread throughout the main hall.