June 13, 2013 § 20 Comments
This post could have also been titled:
Whisky Love Affair: Suntory
There isn’t one particular reason that I love Suntory – but more a collection of experiences gained over the years. The first, and perhaps most important, being that they are the producers of “the dram” that set me down this path of total Whisky geekdom, which I will always attribute as being Suntory’s Yamazaki 18. The second being that we always have a bottle of the Yamazaki 12yr on hand – always (which I have reviewed in the past HERE). I have long admired the Japanese esthetic – and when it’s applied to luxury, it doesn’t typically come across as being ostentatious or glitzy glam – but instead clean elegance.
And it was this minimalistic elegance that was on magnificent display a month ago on Tuesday, May 14th, at the Art of Suntory event at the Noguchi Museum in New York. This was no ordinary tasting, mind you, but an experience to not be quickly forgotten. No attention to detail was spared – from the sleek slate gray invitation with the carefully commissioned muted gray cheery blossom photo stamp – a detail so quiet it was not done to stand out on its own but rather aid in setting the tone for the pending event – to the exquisitely chosen location; the striking Noguchi Museum.
Entering the museum, we were greeted by a row of adoring fans … er … no, that’s not right …. rather a group of cheerful servers with delicate delicious amuse-bouches prepared by the renowned chef, David Bouley paired with a Hakushu 12 Highball. Delightful!
And don’t think for a second that you were able to just “show up” … no, when I say they took care of everything – they did. We were given a choice to 2 convenient meeting points in Manhattan – where we then boarded luxury shuttle buses to be driven off to (and from!) the event in Queens. Talk about an entrance. We were first welcomed by being handed a printed Suntory silk scarf – the color of which signified your level as a guest (red was press!) which was folded origami style into a pouch containing the program for the evening, a press packet & whisky menu. Classy. After walking past the line of servers above, we strolled outside to connect with #WhiskyFabric friends new & old. You could feel the excitement building in the air. No one knew quite what to expect but the foundation for a stellar evening was laid.
It kicked off outside with an impressive showing of whiskies and Suntory personalities, including CEO Toshi “TJ” Kumakora, Master Distiller Mike Miyamoto, USA East Coast Brand Ambassador Gardner Dunn and USA West Coast Brand Ambassador Neyah White, all of whom played an important role of guiding us through the evening.
Neyah White kicked us off with a Japanese word (sounded like “omo”) that means: opening up barriers. This can take on so many forms – from our zen garden settings in the midst of urban NYC to the overall fact that the world whisky category is here to stay. We heard from Mike Miyamoto (pictured below) who took us through the tasting and chef David Bouley who shared his own experiences of whisky + food coming together to enhance each other.
THE TASTING (photographed above):
YAMAZAKI 18YO | Nose: caramel, vanilla rooibos tea, sweet herbal notes | Taste: Herbal sweet & warming spice tea notes continue, long smooth finish. Heaven in a bottle.
HAKUSHU 25YO | Nose: burnt orange peel, mild sweet smokiness, fresh flowers … lilies, bit of evergreen forest | Taste: Spicy! Dark earthy tones – not piny but more of moss/mold in a good way!
HIBIKI 21YO | Nose: pear, honey, smoke | Taste: very balanced, not too many individual tastes popped out at me. Plenty of complexity.
The weather was perfect for such an event which flowed seamlessly between the indoors & outdoors areas. In hindsight, I don’t remember ever consciously walking to a place because it was indoors or out – but rather because the mood (or, let’s face it, WHISKY!) was calling me!
In the photo above on the right is William O’Donnell of The Men’s Collective and my husband, Nital Patel (which was a huge treat for me as it’s often hard to align schedules and actually attend a whisky event together!).
After the guided whisky tasting – they opened up the other “stations” around as more guests joined in the fun. The food, which started flowing out of the hidden kitchen, was a collection of delicate little morsels of goodness made with the intention of bringing out a particular aspect of the Single Malts or Blends.
We strolled, tasted, sampled, chatted and enjoyed ourselves for hours. Having particular joy in chatting with G-LO & Limpd of the It’s Just The Booze Dancing Blog, Josh Feldman, of the Coopered Tot blog (photographed below) and Stephen from The Malt Imposter.
Below, East Coast Suntory Brand Ambassador Gardner Dunn quickly shaves large cubes of ice down into perfectly rounded spheres and Suntory’s not-for-sale sparkling water bottled at the Yamazaki distillery used in the Hibiki 12 Highballs.
We ended the night strolling through the garden one more time – enjoying the sunset, whisky, food and company. But just when you thought they couldn’t pull out any more surprises, as we wound our way back through the museum to board a return bus home, there were YAMAZAKI TRUFFLES!!!!! I got so excited mine jumped from my hand and proceeded to roll across the floor at such a pace (leaving a little trail of dusted chocolate as it went!) I thought someone might have been controlling it via remote! Well, I can only be classy for so long, I’m surprised my bus didn’t turn back into a pumpkin halfway along the journey!
HUGE THANKS TO: Suntory & Exposure USA PR Company for hosting & inviting us to such a wonderful event. Particular thanks to Exposure’s Danielle Katz & Nicholas Rotondi for your generosity & going above and beyond to make us feel welcome. And BIG THANKS to the #WhiskyFabric crew who also attended and made this event feel far more personal than any event could.
APOLOGIES to Suntory & Exposure for my month-long delay in writing this post! I wanted this to be as perfect as the event has been preserved in my head … but then realized that would be impossible and it was more important to just get this done! 😀 Sorry for the writer’s block!
May 3, 2013 § 7 Comments
To say I enjoy getting to know everyone who makes up the vast & ever-expanding whisky community would be an understatement, I love it. It keeps me going & it’s often the best part of my day.
As many of you know, I launched my own whisky (Brenne) on October 1, 2012 and sold it exclusively in New York for the first 6 months. However, on April 1, I did a 3 State roll-out and have been traveling around ever since, meeting a whole new wave of devoted whisky fans.
And it’s been awesome.
First, I thank everyone who has come out to support me at my events in Boston, MA and Chicago, IL and to all of you who live in Nashville, TN, check out my rockin’ line-up of events next week: CLICK HERE for current schedule!
Despite the long (ok, very long) days and even longer nights, the countless hours at airports and in rental cars, getting to meet wonderful people who share an equal love for all things whisky is truly special.
On my last night in Chicago, IL, the brilliant & easy-going Monique Huston (on twitter at @WhiskySommelier) arranged a private sold-out dinner in which Peter Currie of Duncan Taylor, Chip Tate of Balcones, & I with Brenne presented, discussed, and enjoyed whiskies with about 40 of the midwest’s – and beyond – top Whisky Geeks (for definition, click HERE). It was a special evening held in the basement of The Peasantry restaurant where we dined, sipped, discussed, debated and shared all things ‘whisky’ for hours with the likes of Mahesh Patel (of Universal Whisky Experience) and Brett Pontoni (of Binny’s).
The next morning … we were feeling a little goofy!
Suffice it to say, it was a fun trip but one that also proved to be very successful. While we’re still having some red-tape issues with the state of IL and haven’t been able to ship out their first order of Brenne, something awesome did happen during my time there. After the 2nd night (and a super-rocking sold-out massive Whisky festival at one of Binny’s stores) I got the word that Binny’s, who was originally going to do a 10-store roll out with Brenne, decided to up the ante and do a full, all locations, 29-store roll out!!! That’s pretty exciting for anyone but especially so for a can’t-get-smaller-than-mine 1-person company! Thanks Brett & the whole team at Binny’s! Can’t wait to get going there!
I can’t describe the feeling when individuals, stores, restaurants & distributors place re-orders for something that you’ve created. It’s exhilarating, exciting, sometimes in a weird way a tad bit scary, and definitely for me sits somewhere between pride & humility. There is no greater compliment then when someone buys that second drink, or second bottle, or double’s their order realizing that this is something they want to get behind. And as I’ve said since the beginning, THANK YOU, and you all keep me very humble and make me want to work even harder.
So now I’m gearing up to leave NYC again for another much-anticipated Brenne launch week and I’m feeling excited, blessed, grateful & super-charged! Next stop, Nashville, TN!!!!
March 28, 2013 § 1 Comment
UPDATE: Since publishing this post, this particular event has been cancelled. There are definitely other Balcones events going on while Chip’s here so if you’re interested, please check out NYCwhisky.com for the most current list of whisky happenings in NYC! 🙂
I didn’t mean to do 2 event announcement posts back-to-back BUT next week the whisky circus rolls into NYC with the NY WhiskyLive event, the World Whisky Conference and whatever other events everyone is doing while they’re here and I thought this other one ought to be shared!
My good friend (& extremely talented distiller) Chip Tate of Balcones will be one of the many distillers in NYC next week. And in addition to WhiskyLive, he is also celebrating the 5th Anniversary of Balcones!!!
To celebrate, he’s doing a dinner at Harlow Restaurant in NYC that is open to the public (limited tickets available). Here a copy of the press release I received – I’ll definitely be there and can’t wait! Dying to try Chip’s NEWEST RELEASE, his Fifth Anniversary Straight Bourbon [64.2%] that just took Double Gold at the San Francisco World Spirits Competition!
Hope to see you there! Please share below if you’re going, have experienced the Balcones line before or perhaps if you’ve met Chip! (or anything else you’d like to share, open forum here, folks) 🙂
March 14, 2013 § 5 Comments
Look out New York, here comes the Whisky Circus!
Every year during the first week in April, it feels like most of the flights that land at JFK are filled with distillers, ambassadors and adoring whisky fans (ok, geeks ;)) who all clamor into town with one main agenda: WhiskyLive NY (WLNY). It’s one of my favorite whisky events of the year, big enough that you can easily fill every second of your time tasting and chatting up the producers of different brands, but small enough where you’re not run down by a pack of over-inebriated, 18yr old + up “only” Scotch demanding drinkers. Nope, not here. Not that I’ve experienced, at least.
I’ve attended the last 3 NY WhiskyLive shows as a spectator (though last year, I presented Balcones at WhiskyLive London with Chip Tate… which was awesome). But this year will be an entirely different experience for me because for the first time at any large tasting event, I’ll be presenting Brenne! I’m so excited and it’ll be such a thrill to share my whisky with such a great group of whisky fans.
And as the kind folks at WhiskyLiveUSA often give me a coupon code for my readers, this year they really upped the ante and are offering you a 20% OFF COUPON! At check out, type in “brenne” <- it’s case sensitive! Hopefully this helps a lot of you who may be on the fence.
Now this year, for something extra special, the day following Whisky Live (April 4th) is the trade-only event: World Whiskies Conference (WCC). I had the absolute pleasure of attending this last year in London (as you might have noticed … my mug was all over their marketing material this year as many people pointed out, lol). But this event travels around the world, happening each year in a different city and this year, it’s on American soil!
Just check out the list of speakers & guests: WCC PROGRAM
I look forward to hearing all of the presentations, participating in the discussions and seeing lots of my old friends! I really can’t wait.
Any plans to attend either event? Have you been in the past? Share your experiences & thoughts below! 😀
March 6, 2013 § 10 Comments
Pour yourself a dram and enjoy the following review, I have a LOT to say about this remarkable event by fellow whisky enthusiast, Joshua Feldman.
To set the mood (and you’ll understand why later), I invite you to play Brahms Sextet in G-major as you read along.
As I enter the 6th month on the market with my whisky, Brenne (can’t believe my baby is 6 months old!), it’s extremely rare right now for me to be able to quite my Brenne-centric brain long enough to attend (vs conduct) a tasting event. However, when one of my favorite bloggers & whisky enthusiasts, Josh Feldman (of the Coopered Tot blog) announced that he would be presenting his first solo whisky tasting event where he’d be taking an audience through a carefully selected grouping of high-end chocolates + whiskies at the beautiful Morgan Library in the heart of Manhattan, and then graciously invite me to be his guest(!!!!) well, I just HAD to be there.
And was I ever thankful to do so. That night will stick with me forever.
FIRST, my company. (SIDE NOTE: One of whom is a fellow blogger -Susannah Skiver -and we thought it would be fun to post our reviews on the same day. Click to read her take!)
I went by myself which I really enjoy doing on occasion because I find that the world opens up around you in ways you might not have ever experienced otherwise. Everyone was assigned to a different table and was I ever blessed by the Whisky Angles. To my right was the enjoyable intellect, Clay Gordon (The Chocolate Life, @DiscoverChoc, chocolate expert, author, entrepreneur, etc), and to my left was the fantastic blogger and insightful taster, Susannah Skiver Barton (What Tastes Good blog, @whattastesgood). Next to Susannah was Rebekah Pizana who came up from Washington DC where she is a Gourmet Food/Drinks writer (I Write Gourmet blog, @IWriteGourmet) and across the table from us were a wonderful couple, Julie and her husband Derek, who is a professional classical musician. Our conversations ranged from food & whisky chemistry to music composition to changes in culture with a dash of psychology – and all under the umbrella of the fantastically curated pairing of chocolates by Pacari and a wide range of whiskies selected by Josh.
At this point, it would be extremely unfair of me to list my tasting notes as A) I’m afraid I might start drooling at the memory going back through all of the different combinations and B) I’ve been wanting to share my whisky-piphanies of the night with you and get your reactions to the fun! Do you still have the classical music playing? Good!
Here’s what went down:
- Glenmorangie Nectar D’Or – paired with Pacari Piura 70% regional varietal
- Compass Box Hedonism – paired with Pacari Lemongrass
- Glendronach 15 “The Revival” – paired with Pacari 65% Manabi regional varietal
- Aberlouer A’Bunadh – paired with Pacari 65% Manabi regional varietal
- Ardbeg Uigeadail – paired with Pacari Salt & Nibs
- Balcones Brimstone – paired with Pacari Fig
There is a debate about which comes first (no, not that age-old chicken/egg one), the chocolate vs whisky one! And it was great how instead of choosing one way, they switched it up depending on which set we were on and how they thought the two would be be experienced. Sometimes we were instructed to try the whisky first, other times we started with the chocolate. I found that I preferred to start with the whisky because I really enjoyed how the fats in the chocolate changed the whisky when I went back for a post-chocolate sip. (This was my whisky-piphany #1).
The Pacari ambassador explained that when eating a fine chocolate, to rub a piece in between your fingers first. This warms the chocolate and starts releasing some of the oils and fragrances. Second, smell the chocolate. Next, place it on your tongue and let it continue melting. Don’t chew and swallow quickly – let the chocolate roll around in your mouth just the way you do with whisky. Experience the velvety bite in all sections of your palate and then when you have a nice thin layer covering your tongue, go ahead a re-visit your whisky.
The introduction of the alcohol to the fat molecules in the chocolates release new compounds that you wouldn’t have experienced without the other. THIS was the most exciting discovery to me. After going through these steps for the second pairing, in the midst of the 3rd Clay suggested I go back and try the Compass Box Hedonism. There was an explosion of jasmine present in the whisky that was not there previously. And since our table was often jumping in to the larger conversation, Clay opened this idea up to the room and it was so cool to watch most people go back to their Hedonism and get giddy with the same discovery.
This happened in reverse on the first tasting as well, when starting with the chocolate then whisky, when most went back to the chocolate – there was a distinct rich apricot/tart berry flavor that was coming out which was not there when either the chocolate or whisky was consumed on their own. AWESOME.
My second whisky-piphany was when Derek (the classical musician) suggested that Brahm’s Sextex in G-major would be the perfect audio pairing for the Aberlouer A’Bunadh & Pacari 65% Manabi regional varietal combination. What?! Why have I not explored this notion deeper in the past? (By the way, the song at the top of this post is just that, Brahm’s Sextex in G-major Movement I).
As whisky analyzers, we pay attention (& often record) all of our other senses, sight, smell, taste & mouth feel, but what about sound? In the past, I always preferred to analyze my tastings in silence (though when I’m just sitting around enjoying whisky, I do enjoy a good flow of music and/or conversation!) But I’m curious to know, are there any specific artists, songs or genres of music that you enjoy listening to while drinking whisky, either generally, by style or by specific dram?
Sound is a vibration, a pulse, movement. As a former classical ballerina, I remember going (or often dragging) myself to class, emotionally drained from whatever else had gone on that day or night before. But the moment the pianist would play a chord on the piano, I would be transported to the present. To my time in space. I would feel the wood of the ballet barre under my hand and wake-up to where I was and what I was about to do. I love that Derek took one sip of a whisky and knew exactly which piece of music he wanted to be listening to at that moment. Is anyone out there exploring specific drams + songs?
At one point during the ongoing conversation at our little table, Clay Gordon noted an interesting difference in how we experience chocolate verses whisky. He said that whisky is often a very analytical experience, whereas when adults taste chocolate, our personal experiences with chocolate are rooted to emotional connections that we have had since childhood.
I never thought about my chocolate this way – and while I see his point (we all probably can’t remember our first bite of chocolate but can remember our first sip of whisky!) I will say that I think whisk(e)y is probably the spirit that most people have the strongest connection with emotionally. I think many people, positively or negatively, consciously or unconsciously, have a historical association to whisky. I’ve heard lots of people at my tastings say a variation of: “Oh I like/don’t like <fill in the blank> style of whisky because that’s what <fill in family member> use to drink and <fill in anecdotal story of smelling or tasting it as a child> which is why I think I like/don’t like whisky today.”
If you’d like to share your thoughts below, I’d be curious to hear from you on this point too. Do you have a past memory or nostalgic feeling to whisky or any other spirit? Do you think that influences your preferences now?
Thanks for sticking with me to the end of this post! I’m so proud of Josh – it was a remarkable evening. I learned so much about chocolate (for another day!) and truly loved the pairings listed above. I hope Josh continues with these events and that I’m able to attend many, many more! THANK YOU, JOSH!
And now, for a little showing of just how fun of a night it truly was!
December 17, 2012 § 4 Comments
To say I’m excited is a MASSIVE understatement – I am STOKED to ring in 2013! And I really hope a lot of you are deciding right this moment to party in New York City this year … and here’s why.
The Flatiron Room – the very new 500+ whisky bar who just snagged Heather Greene of William & Grant ambassador fame as the only whisky sommelier in the city – is hosting the party of the night. And I can’t WAIT.
Here are the details provided by TFR’s owner, my good friend, and fellow whisky geek, Tommy Tardie:
- Introductory Signature Cocktail made with Brenne Whiskey (editor’s note: woo hoo!)
- Herb Focaccia with smoked white fish (w/ Compass Box Asyla)
- Beet Salad with panko-fried goat cheese and hazelnut-mint vinaigrette (w/ Scott’s Independent Bottling of Auchentochen)
- Spicy crab ravioli with a moroccan date cream sauce (w/ Glenfiddich Rum Cask 21)
- Creamy bourbon-vanilla bean panacotta w/ lemon granita (w/ New Yorks Dutch’s Moonshine Spirit)
- Braised Short ribs with mixed berry bbq sauce served over sunchoke puree (w/ Michters 10)
- Single Malt Chocolate Malted Shake (w/ Glenmorangie Signet)
- Midnight Toast: Bowmore 18
TWO SEATING OPTIONS:
- 7pm – 10pm: $145 per person (tax and gratuity included)
- 10:30pm – 1:30am: $195 per person (tax and gratuity included)
• Live Entertainment – You’ll be entertained with live prohibition style jazz.
• 6 Course Tasting Menu – Our Executive Chef Susan Burdian has created a special 6 course tasting menu. Each dish will be plated and presented to share with your party.
• Whiskey Pairing – Our in-house whiskey sommelier Heather Greene has carefully selected 6 drams of fine whiskey to be paired with each food dish. We think you’ll be delighted to see how they interact and compliment each other. A tasting chart and notes will accompany your meal.
• Bottle of Perrier Jouët Champagne – 1 bottle per 2 guests
• Complimentary Coat Check
• Party Hats & Favors
November 28, 2012 § 3 Comments
First – please tweet and re-tweet this. It’s extremely important!
As many of you know, my beloved New York City & the surrounding areas were recently hit very badly with Hurricane Sandy. Personally, we were without power, heat & cell towers for 5 days. Business came to a screeching halt and I’ve been trying to re-coup ever since. My 101yr old grandmother’s beach cottage on the NJ Shore was completely destroyed. What’s left of the roof is being held up almost entirely by one single 2×4. The bed pushed through the structure and is sitting partially on the street, the couch is in whatever is left in her tiny kitchen. The home will have to be leveled and there were very few mementos that were salvageable. It may sound “fancy” to say that this was our family’s modest vacation home but anyone who owns property knows the kind of investment that is and the kind of sacrifices you do to make that happen. The little money my Grandparents saved during their years working as a school teacher (her) and an insurance sales man (him) they invested in this humble property with the intention of passing it down through the generations. Like my father, I spent my childhood summers there with my sisters and cousins and it’s a place our family retired to every chance we had.
Our home BEFORE the storm:
Our home AFTER Hurricane Sandy
But as sad and as hard as the recovery will be for my family – we didn’t even get hit with the worst of it. There are many people who lost their permanent homes or who couldn’t return to their homes for weeks due to flooding and unsafe conditions. These people were living in the shelters set up in the NYC public schools. The conditions were terrible – it was not like a ‘forced camping vacation’ by any stretch of the imagination. Many more people were stranded for weeks inside their apartments – especially the elderly and disabled – who couldn’t climb the 5, 12, 15 or more flights of stairs to get in or out of their apartments. They were stranded with no running water, no way to flush their toilets, no heat or food.
There are many recovery efforts underway but you all know how this typically goes … it’s hard for the money to get to the people who really need it.
Not this time! The whisky community of NYC has rallied together with the amazing leadership of Robin Robinson, the wonderful brand ambassador of Compass Box to unselfishly put together a benefit: a combination 2hr whisky tasting and auction to raise money for the incredible Tunnel2Towers organization.
Here’s the info on the tasting portion of the evening
Here’s the info on the INCREDIBLE list of whiskies available at the auction
Just LOOK at that list!!!!! There are some bottles that will be available for auction that are rarely, if ever, available anywhere else in the world. People have dug down deep into their private collections to donate some truly remarkable whiskies.
We need to continue to rally. This is going down THIS SUNDAY
4-6pm @ Astor Wines & Spirits
399 Lafayette St. , (at E 4th), NY, NY 10003
I’ll be there pouring Brenne! It’s only $25 to enter and enjoy what will be an incredible 2 hour tasting & auction event. Come one, come all! Support the rebuilding of the greater New York area!
Please share this with anyone you may think might be interested in attending. (And seriously, when else can you attend a whisky tasting event in NYC like this one for only $25?!?)
With love and many thanks,
October 10, 2012 § 11 Comments
It’s so cool when your friends take that plunge, break from that steady paycheck, and jump off the cliff of stability into the unknown but exciting world of entrepreneurship. One such friend, the amazing & always inspiring Nicholas Pollacchi, has recently taken the dive.
You know Nicholas as the former Brand Ambassador for Balvenie (he’s the one who is always in a beautiful suit, speaks with a thick Scottish accent, wears a welcoming smile & always give a generous pour) and we watched as he rocked it out driving across the US multiple times for the Balvenie Rare Craft Road Shows.
He recently started his own company, The Whisky Dog, curating bespoke whisky experiences. Most of his impeccably tailored events are private but for a few lucky dogs, you too can have your chance to participate next week in NYC.
Here are the details:
August 7, 2012 § 7 Comments
If you live in the New York area, consider me your genie and the information in this post being your wish granted. Dramatic you say? No, just honest. Camp Whiskey – in all it’s calm, cool, educational and surprisingly well sourced whiskies (aka, not available in this country – nor will most of them ever be) glory was the highlight of my summer thus far.
Every Wednesday evening this August on a rooftop in Brooklyn, Camp Whiskey assembles. It’s a great crowd of novices & educated drinkers who are all easy going and excited to be a part of the group to learn, meet & taste great whiskies.
The first official event was last Wednesday, August 1st, titled “Irish Whiskeys That Aren’t Jameson.” Starting with the most comprehensive history on Irish Whiskey I have ever heard, it wasn’t long before we were diving in to the liquid gold. On the menu:
Locke’s 8yr, Single Malt, Irish Single Pot Still Whiskey (in the ceramic jug) was the new release this year from the Cooley Midleton Distillery. Originally produced, however, by John Locke’s & Sons distillery near Kilbeggan, it’s bottled at 40% abv. This single malt is a pure pot still, a procedure unique to Ireland whiskey. Mistakenly, I erased my tasting notes on this one but I easily remember it as simply being wonderful. 😛
Bushmills 10yr, Single Malt this is the hearts-only of the distillates (meaning only the middle cuts) with a goal of creating an even smoother Irish whiskey. From what I gathered, this one will NOT be making it to the US. NOSE: More bland than the Locke, harder to analyze in that particular environment for me – even when I stepped inside. Seemed less interesting then the previous dram but would love to revisit in a quiet, neutral-air environment. PALATE: Sweet first, cacao, a funky malt, salty, very short sherry finish.
Yellow Spot 12yr, Single Pot Still Whiskey aged in 3 different casks: American bourbon, Spanish Sherry Butts, & Spanish Malaga Casks. This is a very limited release of only 500 cases, bottled at 46% abv. NOSE: Sweet cinnamon, basil, sage & peppermint. PALATE: Bold, tingly, very long finish with an intense bite. Awesome.
Kilbeggin 18yr – this is also extremely limited (4,000 bottles) – After being closed in 1957, the Old Kilbeggan distillery and its whiskey recipes were purchased by Cooley’s founder John Teeling in 1988 and finally reopened for production in 2007. Whiskey using the Kilbeggan recipe (like this phenomenal 18 year old) was being produced at the Cooley distillery in County Louth, between Dublin and Belfast. This is a beauty. Unfortunately for me (& my empty wallet), it was my favorite of the lot! Extremely interesting – I kept taking it inside to smell and analyze away from the fragrant rooftop plants. NOSE: Caramel & cotton candy, sweet corn, salt water taffy. PALATE: Mild and smooth beginning, wave up to tannins and spicy charred oak. I love the influence of the corn in the mash bill.
Redbreast 12yr, Cask Strength Pure Pot Still Irish Whiskey – “Irish Whiskey of the Year” I love a good cask strength whiskey. (Explained how to enjoy cask strengths in an earlier post here). It’s important to remember that not just any barrel is used for a cask strength bottling. Typically, it’s the cask that is aging differently from it’s sisters. As a fellow camper so eloquently put it; often it’ll be the barrel that, due to a crack in the ceiling boards was exposed to sun or the first few barrels by the door to the rick house that got the rush of outside air every time someone went inside. These things over a collection of a few years to a decade can make a real impact on that single barrel. It’s so unique that the distiller decides to bottle those barrels as they are. This particular one is full of life. NOSE: fermented fruit & soil/earth(?). PALATE: tons of fruit, chocolate, pears. A lovely dram for sure.
Wish you were there?! Don’t miss another week! See below for details.
…And here are some pictures from the event…
Great job guys – can’t wait to attend the next Camp session!
June 26, 2012 § Leave a comment
So in my week of back-to-back whisky events, I was told that I must attend this soiree (don’t you love friends who insist you join them out for wild, chic, crazy nights?). And, in my theme of doing “heads up” posts on what’s going down around town, I thought I ought to include a little ditty about this… after all, there will be booze & burlesque … how can you go wrong?
Click HERE for more info.
See you around. -WW