Wednesday, October 10th, at 6:00 p.m.: Whisk(e)y by the Grain
A cross-over Whisk(e)y seminar with a one-of-a-kind line-up of spirits from everywhere: Scotland, Brooklyn USA, Oregon USA, Brittany France, Japan, When they tell you 80% of aged whiskies’ organoleptic profile come from the barrel, you realize how much of the grain character is gone! When maturation is well managed, the true essence of the raw material is revealed. Come and smell and taste for yourself: corn, barley, wheat, spelt, millet, oat, rye, buckwheat, in a variety of ages: fresh off the still, young and very old. No matter what, it’s the starch you’re after, but other elements are to consider when extracting it and translating it into alcohol, such as the husk (if any), the moisture content, the mashing time, the yeast, the spirit cuts, etc. How about where the grain was grown? Is it some old heirloom variety? $90/seat. Variety of beers from different grains, same for breads along the cheese buffet, light passed hors d’oeuvres.
Let’s taste: Eddu French buckwheat whisky, Oat unaged Stone Barn Brandy Works from Oregon, High West Double Rye, Breuckelen wheat whiskey, Chita Japanese corn, Corsair Distillery Quinoa, Catskill Distilling buckwheat, and some barley too!