When talking about whiskey, people often refer to the “smokiness” of the whiskey — being reminded of campfires or how whiskey pairs so well with cigars. But when is a whiskey smoky, and when are we confusing smoke with some other flavor such as peat? To smoke out this topic, we’ve brought in Amanda Schuster, Carmen Operetta Carroll, and Karl duHoffmann. The event will be held at Idle Hands Bar, 25 Avenue B, Downstairs, New York, NY 10009 on Saturday, June 2nd from 4:00PM to 6:00PM. Tickets are available through ScoutMob.
Amanda still doesn’t know what she wants to be when she grows up, but she hopes she can continue getting paid to drink good whisky no matter what happens. She is a writer, consultant and marketer with several years under her belt in the wine and spirits industry. Though whisky is her favorite, she considers herself bi-spiritual and knows what to put in a wine glass too.
Carmen is an African American woman — one of the few working professionally in the industry — on a mission to understand the ins and outs of Scotch whisky, has studied at twenty-seven distilleries. She has cut peat; worked the malting floors, the mill, and the kiln; cleaned the mash tuns; and distilled, barreled, and bottled whisky. If that wasn’t enough, she is creating her own blend of Scottish whisky and importing it to the USA!
Karl brings 20 years of experience in the food and beverage industry to bear when speaking on distilled beverages. A passionate advocate for the diversity to be found amongst the great spirits of the world, Karl is a dynamic educator who challenges received wisdom and brings a fun informative presence to the room.