Saturday, September 1st at 3:00 p.m. Smoke in the Water of Life
Where there is smoke, there is fire. Not always true for spirits. Smoky drinks have deep roots here, they don’t come from new molecular fancy cuisine! You’re talking “peat”? Not just that. But quite a bit of it. While one may argue that smoky notes in whiskies and other spirits are well-known to the drinks industry, with little mystery to them, it is certainly worthwhile visiting the great wealth of Smoke. Mezcal, Bourbon and other US delights, but essentially old school Scotch. But the latter can be expressed in a great deal of variations: lightly peated, medicinal-smoky, campfire-like smoky, liquid smoke smoky, modern smoke, ancient smoke, etc. Wait: what about cherry and apple wood or scrub oak smoked grains used in the mash bill? Now you’re intrigued. $120/seat. Light passed hors d’oeuvres including short ribs, cheese and smoked cold cuts buffet, beer and shandy.
For your willing olfactory receptors and taste buds: Hakushu heavily peated single malt, MacKinlay’s Shackelton rare old Highland Malt 1907 re-creation, Del Maguey Mezcal Vida, Balcones Brimstone Texas scrub oak, Old Forrester 12 Birthday Bourbon, Bunnahabhain Toiteach, Laphroaig 10, Talisker 30…