April 3, 2012 § 3 Comments
Oh man am I excited!!! It’s that time again – WhiskyLive is coming to NYC next week on Wednesday, April 11th.
If you haven’t purchased your tickets yet – especially all of you whiskey/spirit bloggers – do so now! WhiskyLive by Whisky Magazine is not the event to miss. With over 230 different whiskies being poured and the USA PREMIER of the CocktailsLive show (featuring whisky cocktails created by some of NYC’s top bartenders – awesomeness!) this is something I seriously look forward to year after year. I get goosebumps just thinking about it!!!
Go for the whiskies, the networking and this year for the addition of the CocktailsLive show – all included in the price of a basic ticket (and did I mention a full dinner buffet?)!
Ready for your discount code? Here you go! Just enter: ww2012 in the promo code at check out to receive 10% off of your VIP or Regular ticket. (Code is case sensitive – please note there are no upper case letters). Click HERE for more info and to see the list of Master Classes.
If you’re going to be there – let me know in the comments and include your twitter handle – I’ll follow you!
(oh, and since I know you want the inside scoop, the industry after party will most likely be at Ward III in Tribeca … but you’ll have to follow me on twitter for real time confirmation – where ever it ends up though – you can bet I’ll be there!)
December 5, 2011 § 13 Comments
I have been attending so many whisky events recently that it got me thinking: what would make these even better?
Answer: To be surrounded with my close friends.
So this holiday season, I offer you this: The Whisky Woman’s Guide to Creating Your Own Whisky Tasting Party . It’s time to stop fretting and start celebrating!
WHAT YOU NEED:
Tulip Shaped Glasses (to help focus your nose to the delicate aromas, check out Glencarin, -found HERE at Amazon)
Room temperature spring water (if you want to kick it up a notch, buy a dropper or 2 for easier control of the water-adding situation – found HERE at Amazon)
Unsalted Crackers (to cleanse your palate between spirits – also found HERE at Amazon)
Coffee beans (not necessary but I find very helpful when smelling lots of different whiskies during one sitting)
Opaque Container (for spitting and/or dumping – in a pinch, I use mugs – found HERE at Amazon)
Friends (this party can be done by yourself, but it’s WAAAAY more fun to dive into your whisky exploration with your pals around! – easily found HERE at Facebook) 😉
NEED TO KNOW:
For the novice, familiarize yourself with the different types of whisky. “Whisky” or “Whiskey” is the main category under which you have Scotch, Bourbon, Rye, Single Malts, Blends, Irish, Canadian, Japanese, American Craft, etc. If you are new to whisky, I suggest choosing bottles from different categories and going as pure as possible (single malts, straight Bourbons, straight rye) and not because there aren’t good blends out there (there are!) but because the authentic characteristics of each type of whisky are often more diluted or altered in a blend.
“Bring a bottle” – you can have each guest bring a bottle (though perhaps it’s best to confirm choices before hand so you can make sure you have some diversity)
“Vertical” – like a Vertical Wine flight, you can do a tasting of the same producer but different years
“Single category” – having different producers from the same category (like all Ryes or all Canadian whiskies) to start to understand the different nuances between the distilleries (think about their production methods and their climate & altitude locations as these effect how the whiskies age in the casks).
“Single Region” – look at trying Scotch’s all from the same area, Bourbons from just Kentucky or Tennessee
“Craft vs Mass Producer” – look for a small producer (perhaps one that is close to your neck of the woods?) and compare their product to one of the “big boys”
Feel free to get creative! This is the fun part!
1) Pour whisky & pass around to friends
2) Observe color and clarity (murkiness is OK! If your whisky is cloudy, the distiller did NOT use chill-filtration before bottling which removes impurities but also removes flavors)
3) Smell! Putting your nose gently above the glass (give it some space!) start to inhale and enjoy the different notes you find. Get in there – move your nose around to different points around the mouth of the glass, top, bottom, sides, open your mouth as you inhale through your nose … this will help you find different flavors. Move your head away from the glass, inhale non-whisky air, and go back in again.
4) Chew – Take a very small sip that is enough to prep your palate but not enough to swallow. “Chew” it by moving it around your mouth, letting it dissolve on your tongue.
5) Taste. Be taken away by the spirit! Pay attention to how it changes as it moves around, how it feels once you’ve swallowed it and the lingering effect it leaves in your mouth (called the “finish”)
6) Be a chemist! Time to add a few drops of water. This helps to calm down the alcohol and bring out the more delicate notes of the whisky. Nose it again than drink and enjoy!
7) Rinse and repeat!
October 25, 2011 § 26 Comments
To say I’m a fan of Japanese Whisky is a huge understatement. Unfortunately for me, I live in the US where our options for Japanese Whiskies are very limited. Luckily, we do have access to a few product by Suntory.
While I’m a bigger fan of their Yamazaki single malts (see my earlier post HERE), I do also try to keep a bottle of the Hibiki 12 on hand, despite it’s somewhat higher price tag (between $60-$70 USD). The Hibiki series is a blend of more than 30 different single malts and grain whisky from the Chita distillery. The oldest of the malt being a 75 year old Yamazaki that has been aged in 100% Japanese oak casks. Once the whiskies have been combined, Suntory finishes them for 1 year in matured umé (plumb wine) barrels.
Ok, let’s get down to business!
ABV: 43% (86 proof)
NOSE: lavender floral, burnt sugar, honey, fresh apple, maturing cask “dust”, a light apple cider vinegar next to the rooibos tea notes
TASTE: Beautifully balanced and changes evenly through the various flavors like the changing of the seasons. Crème brûlée, caramel apple to lemon peel, then moves into some spiced earthy tea and light wood flavors
FINISH: Long and lingering, rounded oak, rich earth under the lighter notes, ends with a bit of fresh ground black pepper on the tip of the tongue and lips
Have you tried this before? What do you think?