Tuesday, October 2nd, at 6:00 p.m.: Quercus Whisky
Wood has been used for a very long time to contain liquids and other goods. But some types of wood are better than others, and certainly oak was recognized early on as a true benefactor, over, say, chestnut, acacia or others. But several parameters are considered, based on legal requirements or the absence of those, by the producers. Small, big, US, Japanese, European oak, toasted, charred, new, used, loose grain, tight grain, set amount of staves, kilned, seasoned in the open, temperature controlled warehouses, Solera managed cellars, etc. Come and taste how much Wood matters and how, from hand-picking trees to the latest innovations in “finishing”, the producers have used the wooden magic wand on you! $120/seat. 8 whiskies. Light passed hors d’oeuvres, cheese buffet, cask-aged beer and shandy.
You will taste expressions of: Japanese oak, Oregon oak, Missouri oak, French oak; but also: toasted, charred, virgin, used, and rejuvenated.
Glen Spey 21 single malt Scotch, Compass Box Oak Cross, Glenfiddich 15 Solera, Buffalo Trace Single Oak Project Kentucky Straight Bourbon, Woodford Reserve Master’s Collection Sonoma Cutrer finish, Glenmorangie Astar, Ichiro’s Pure Malt Whisky Mizunara wood reserve , McCarthy’s Oregon Single malt whiskey, Connemara Peated Single Malt Irish Whiskey… Bog oak.