Morrison Bowmore Whisky Tasting

On Wednesday 15th February Phil Nickson will be coming along to present whiskies from three very different distilleries.  Auchentoshan,  Bowmore and Glen Garioch distilleries are all owned by Morrison Bowmore Distillers (a subsidiary of Suntory) but Auchentoshan hails from the Lowlands and is characterised by its light, refined profile, whilst Bowmore is the oldest distillery on Islay and produces a medium peated whisky that has its own fragrantly smoky style and Glen Garioch is from the Highlands and has malty, floral and heathery characteristics.

This is going to be an interesting and diverse whisky tasting, with something for every taste.  A great start to our whisky tasting year so don’t miss out!

See below for all the details and if you have any queries just contact us.

Sláinte!
Fran and Ken
Arkwrights Whisky and Wines
http://www.whiskyandwines.com/

Stanton House

UPCOMING EVENT
Name AUCHENTOSHAN, BOWMORE & GLEN GARIOCH WHISKY TASTING   
Date Wednesday 15th February 2012 
Time 7.00 for 7.30pm
Venue Stanton House Hotel, Stanton Fitzwarren 
Details This tasting with Phil Nickson of Morrison Bowmore is a great chance to compare and contrast three very different styles of single malts.  The Auchentoshan provides a taste of how triple distillation can produce a delicate yet robust whisky, Glen Garioch will let you sample a Highland style malt from one of the oldest distilleries in Scotland and, even if you have shied away from peated whiskies in the past, the smoky yet perfumed Bowmore may help change your mind as it is a great introduction to peaty whisky.

Tickets are £12.50 per person, and this also entitles you to a discount of £3 against a bottle of one of the featured whiskies if bought or ordered on the night of the tasting.  Tickets are very strictly limited, and allocated on a ‘first come, first served’ basis and as they always sell very quickly it is best to book ASAP.  To buy them just log on to http://www.whiskyandwines.com/ and place an order for the number you require, or telephone us on (01793) 765071, or call in and see us at Arkwrights, The Dormers, Highworth, Wiltshire.

Admission to the tasting is by ticket only, and most, if not all, of the whiskies tasted will be available to purchase on the night so come prepared.

January 25th is the birth of Scotland’s, if not the world’s most famous poet, Robbie Burns. Burns was born in Alloway, Ayrshire in 1759 and died at the tender age of 37 in 1796. He was to cram much into his short-life, rising from poor tenant farmer to national celebrity and left behind a rich legacy of work. More than ten thousand people attended his funeral but Burns’ popularity had reached an entirely new level in the years since his passing.

Whisky played a prominent role in the life of Burns and features regularly throughout his work – the Bard was reputed to have said that “Whisky and freedom gang the gither”. Therefore, please raise a glass of whisky and toast the life of an extraordinary Scotsman.

CLICK HERE FOR BURNS NIGHT OFFERS

IT’S BACK AND BIGGER THAN EVER!!!

Whisky An’ A’ That IX

Ayr’s famous Whisky Festival

Saturday 9th June 2011

2pm-6pm

Ayr Town Hall

ORDER ONLINE HERE

PLEASE NOTE, THAT WHEN ORDERING YOUR TICKET(S) CLICK ON WHISKY FESTIVAL TICKET IN THE COUNTRY DROP DOWN MENU

YOU WILL NOT BE CHARGED FOR POSTAGE

TICKET HOTLINE NUMBER: 01292 284279

Hurry as tickets are selling fast!!!

AUCHENTOSHAN PRESENTS…
THE WILLIAM McGONAGALL BURNS SUPPER

Scotland’s only triple distilled Single Malt launches alternative Burns Night celebrations

For this year’s Burns Night, Auchentoshan, Scotland’s only triple distilled Single Malt whisky, has launched a series of alternative Burns Suppers at bars and restaurants across the UK, entitled ‘Auchentoshan Presents… The William McGonagall Burns Supper’. Instead of honouring Robert Burns – Scotland’s answer to Shakespeare – as tradition dictates, the suppers celebrate Burns’s arch enemy and the renegade poet, William McGonagall and his flair for challenging perceptions of poetry.

Auchentoshan is the only Single Malt Scotch whisky that triple distills every drop (rather than just once or twice), thus creating a whisky of unmistakable smoothness. Just as Auchentoshan likes to do things differently, so did McGonagall; whilst Burns was a traditionalist, McGonagall was a rebel. With his outlandish performances, William McGonagall turned Scottish poetry on its head, and a McGonagall Supper does just that – the pudding is served first, followed by the main course, finishing with the starter.

Auchentoshan has provided on-trade accounts with specially designed tools to host their own McGonagall Burns supper, including recipes, posters, menu cards, tent cards, coasters and event tickets. As each dish is paired with an Auchentoshan expression, served in specially created, humourous Auchentoshan whisky glasses, each featuring a design of one of a variety of different shaped and sized moustaches.

Auchentoshan Presents… The William McGonagall Burns Supper Menu:

·       Dessert:           
o   Cranachan paired with Auchentoshan Three Wood

·       Main Course:    
o   Haggis, neeps and tatties served with whisky gravy, paired with Auchentoshan 12 Years Old

·       Starter:            
o   Flaked smoked salmon over oatcakes, paired with Auchentoshan Classic

Consumers can also host their own ‘Auchentoshan Presents… The William McGonagall Burns Supper’ at home by downloading a ‘How To’ guide and decoration materials from the Auchentoshan website, which include invitations, menu holders, andexamples of McGonagall’s poetry.

For listings and details of ‘Auchentoshan Presents…The William McGonagall Burns Supper’ held in the UK, please visit http://www.auchentoshan.com/. New venues will be added daily. 

Auchentoshan

As Glasgow’s closest Distillery, Auchentoshan is truly unique as it is the only distillery to use a third still in the whisky making process. It means Auchentoshan is the only Single Malt Scotch whisky to triple distil every single drop. This third distillation takes the new spirit to 81.5% ABV (not 70% which is achieved through only distilling twice) making it the highest distillate of any Scottish distillery. The result is a light and delicate single malt of unmistakable smoothness.

At the 2009 San Francisco World Spirits Competition, Auchentoshan 12 Year Old, Auchentoshan Classic and Auchentoshan Three Wood were all awarded a Silver Medal in the Spirits category. At the 2008 San Francisco World Spirits Competition, Auchentoshan 18 Year Old also won a coveted Double Gold Medal.

CELEBRATE BURNS NIGHT WITH THE CAPITAL RESTAURANT

Knightsbridge favourite The Capital will be offering diners a traditional Burns Night menu on Wednesday 25th January in celebration of the life and genius of Robbie Burns, poet, balladeer and Scotland’s favourite son.

In time honoured fashion, The Capital’s restaurant will be laying on a feast of traditional Scottish delicacies alongside its normal à la carte fare. The menu will be paired with fine wines and whisky, overseen by Bar Manager Cesar Da Silva, whose unrivalled experience and dedication to promoting Scotch whisky recently saw him become the UK’s youngest Keeper of the Quaich.

What promises to be a mouth-watering experience will begin with smoked Scottish haddock served with poached Buford Brown free range egg and mustard sauce, paired with a 10-year-old Benromach.

Guests can then tuck into some traditional haggis with neeps and tatties, carrot and ginger foam, washed down with a 12-year-old Bowmore. To follow is medallion of fallow deer venison, parsnips purée, chestnuts and Brussels sprouts served with a glass of Château La Gasparde Cuvée Prestige 2007.

Raspberry cranachan and a 12-year-old Balvenie Signature will round off a memorable celebratory repast.

Served as either lunch or dinner, the menu will be priced at £35 per head, or £65 to include the whisky and wine pairing. The restaurant’s à la carte menu will also be available.

Demand is expected to be high so early booking is advisable.

The Capital, 22-24 Basil St, Knightsbridge, London SW3 1AT
Telephone: 020 7591 1202‏
www.capitalhotel.co.uk

Richard ‘The Nose’ Paterson

The world famous Master Blender from Dalmore distillery will be visiting Stourbridge on Tuesday 21st Februaryto conduct a master class of the very best whiskies he has personally created for Whyte & Mackay world wide brands.

Richard is very difficult to track down for UK tastings as he spends the majority of his time evangelizing whisky abroad : This is a must for all you whisky lovers out there!

We will taste :

Dalmore 15 yo
Dalmore 18 yo
King Alexander
The Cigar Malt (New release)
Dalmore 1978
Dalmore Astrum 40 yo
Shackleton

Tasting begins at 7:00 pm

Tickets : £35

RSVP

01384 394518

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Slainte

David

Nickolls and Perks

Super Bowl parties are as much about great snacks as they are watching the game. So, with game day fast approaching, we at Maker’s Mark would like to share with you easy ways to can kick-up fun finger foods with bourbon, as well as how to mix the perfect cocktail to serve with them. Below are recipes for Bourbon Apple Glazed Chicken wings and Maker’s Mark Onion Dip created by celebrity chef and Maker’s Mark Online Cookbook Editor Lee Anne Wong.  Additionally, we’ve provided a great recipe for a Whiskey Smash created by famous mixologist Dale Degroff.  If you are interested in additional food and drink recipes, I would happy to send more to you. Feel free to also browse the Maker’s Mark Online Cookbook at http://www.makersmark.com/.

Made from corn, barley and soft red winter wheat at the world’s oldest operating bourbon distillery, Maker’s Mark is a premium, handcrafted Kentucky straight bourbon whiskey. With notes of toasted oak, caramel and vanilla it is the only bourbon that is as versatile in the kitchen as it is behind the bar. 

Bourbon Apple Glazed Chicken Wings

Notes: These tangy sweet wings get the benefit of being braised then baked, no frying involved!
Prep time: 10 minutes Cook time: 1 hour Level: Easy
Serves 4

2 lbs chicken wings, trimmed
1 cup Maker’s Mark® Bourbon
1 can frozen apple juice concentrate, thawed (12 ounces)
½ cup soy sauce
¼ cup cider vinegar
¼ cup dark brown sugar
4 large cloves garlic, minced
1 teaspoon salt
¼ teaspoon crushed red pepper
1 tablespoon maple syrup

Directions:

1.      Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.
2.      Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip

Notes: Greek yogurt and ricotta cheese lighten up this usually mayonnaise heavy party favorite.
Prep time: 10 minutes Cook time: 1 hour Level: Easy
Serves 6-10

4 tablespoons extra-virgin olive oil
2 large sweet onions/Vidalias, peeled, halved, sliced thinly with the grain
1 teaspoon salt
½ cup Maker’s Mark® Bourbon, plus 1 tablespoon
¾ cup Greek yogurt
½ cup fresh ricotta cheese
½ cup sour cream
Few drops lemon juice
Pinch sugar
Salt and pepper to taste
Crudité vegetables and chips for dipping

1.      In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

2.      Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudité and chips.

Kentucky Whiskey Smash

2 parts Maker’s Mark® Bourbon
4 mint leaves
¾ lemon
1 part simple syrup
Lemon wheel, for garnish
Sprig of Mint, for garnish

Directions:  Muddle all ingredients except Maker’s Mark® Bourbon in a bar glass. Add Maker’s Mark® Bourbon and shake with ice. Strain into an ice filled rocks glass. Garnish with a sprig of mint and a lemon wheel.

Here is a selected preview of our exhibiting spirits to whet your palate:  
 
Old World Spirits
We start our preview with the return of San Francisco’s own Old World Spirits and their unique portfolio. At the top of the list stands California Gold Run Rye Whiskey, a new release by Davorin Kuchan, winemaker and master distiller. Davorin is proud to present his excellent and highly unusual product to the sophisticated WOW community. Some WOW members who’ve already tasted this gem expressed the opinion that Gold Run Rye Whiskey is “about the most faithful evocation of the grain in spirituous form” they have yet had the opportunity to taste. Try this 100% white rye organic whiskey at WOW 2012 and let us know what you think! Perhaps, like us, you’ll feel dominated by the rye grain flavor that punches clear through the other ingredients in a Manhattan or a Sazerac. Davorin himself will be available at the Expo to talk about the craft distillation revolution in United States today, as well as to eagerly prompt you on where to buy a bottle Gold Run, already short in supply.

The folks at Old World extend their talents to two incredible gins as well as whiskey. Don’t miss tasting the single barrel “Rusty Blade”, a superior gin of distinction, at the Expo. Made in small batch copper pot still style with at least a dozen botanicals, this is a dry style gin to rival any made in the UK or for that matter, anywhere! Old World Spirits also brings their current expression of their longtime award winning Blade Gin, this time NOT in a heavy Juniper-forward London style. 
 
Diageo
There are hundreds more spirits to sample at the Expo and we’ll move on now to some specialty expressions that will make our VIP guests rejoice. Diageo presents Auchroisk and Glen Spey single malts from their 2010 Super Premium releases. Steve Beal, Master of Whisky and Classic Malts Brand Ambassador will be delighted to enlighten you on the process of selection and tasting profiles for the special series. The 20-year-old bottling of Auchroisk is distilled in one of the youngest distilleries in Speyside, which was originally built to provide whisky for blends including Johnnie Walker. The ambition has always been to declare and distribute the bourbon-matured Auchroisk as a single malt. In order to achieve that, the spirit was given an additional year in sherry casks which produced a fuller and fundamentally more complex flavor. Introduced under the name Singleton– the owners deemed the name “Auchroisk” (pronounced ‘OH-thrusk’) difficult to read– the malt we’ll sample at the Expo is the first mainstream officially bottled Auchroisk since the demise of the original Singleton range at the turn of the century. 
 
Diageo Continued
Diageo’s second special treat, Glen Spey, comes from a distillery located in the famous central Speyside town of Rothes, the heartland of malt whisky production. Having started life as an oatmeal mill in the 1870s, the distillery maintained modest levels of whisky production and, like Auchroisk, intended its malts for blended whiskies, notably J&B. This is why Glen Spey bottlings are relatively rare. Interestingly, if you happen to take a tour of Glen Spey, you’ll see the J&B logo integrated into the name of the distillery. Another noteworthy feature lies in the production of the malt; they still use the so-called ‘purifiers’, small condensers that return a portion of alcohol vapors back into the pot to be re-distilled thus achieving a lighter, more delicate taste. island of Islay in 124 years. It’s a farm-distillery, one of the very few in Scotland with all-on-one-site confidential production: from traditional floor-malting to bottling. Maturity doesn’t always come with age, wouldn’t you agree? 
 
St George Distillery
For our final teaser this week we trot the globe and land right back where we started in San Francisco, home of St George Distillery and distiller Lance Winters St George Single Malt Whiskey. Lance started laying down casks for his trademark bottling about a dozen years ago but you’ll need to go to the St George booth to find out exactly which of these incredibly small batch artisanal expressions are on display the night of the Expo. If you are lucky enough to meet the maker you are in for both a treat and a full fledged education! Don’t overlook the beautiful label by David Lance Goins, one of San Francisco’s most revered artists. 

INVITATION – COME IN FROM THE COLD

WHISKY AND CHEESE PAIRING EVENT
with Head Barman, Cesar Da Silva

19th January, 6.00pm to 7.45pm

The Capital Hotel’s award winning Bar Manager, Cesar Da Silva, has created London’s only Whisky and Cheese pairing menu.

Truly passionate about all things whisky, Cesar has scoured every distillery in the land, hunting out the rarest whiskies to augment the The Capital Hotel’s unrivalled collection.

Not surprisingly, Cesar’s passion has resulted in him being awarded the honour of ‘The Keeper of the Quaich’ by a global society of whisky distillers. As well as the youngest keeper in the UK, he collected Campari Barman of the Year award in 2004.

Join Cesar for his one off showcase and discover how to make an intelligent stab at detecting a Benromach from a Balvanie – and the perfect cheese to serve it with. Stretching the tastebuds further as a one off event, Cesar will pair whisky with salmon and chocolate. What better way to celebrate Burns Night! (25 January 2012)

6pm – Arrival for a vintage style whisky cocktail and introduction at The Capital Bar

6.15pm – Get the nose: Sample a selection of rare whiskies with three food types – demonstrating the subtleties of choosing a complementing whisky for:-

• cheeses
• salmon – poached and smoked
• chocolate

7.45pm – Ends

Biography – Cesar Da Silva

Remarkably in an industry not known for high rates of staff retention, Cesar has spent his entire working life at The Capital Hotel Group. Leaving his native Portugal in 1996 to stay with relatives in London, he managed to secure a part-time position in the hotel’s room service department.

Combining work with studying for a diploma in hospitality, Cesar was eventually appointed Assistant Bar Manager of The Capital on a three month trial. Two years later, at the age of just 24, he was promoted to Bar Manager.

The Capital, 22-24 Basil St, Knightsbridge, London SW3 1AT
Telephone: 020 7591 1202
www.capitalhotel.co.uk 

Join Us for a very special event!

5007 Underwood Ave
Omaha, Nebraska 68132
402-553-9501
http://www.dundeedell.com/

Hello Dell Friends! We hope everyone had a safe and Happy New Years!  We are having a very special scotch tasting this month, Ed Kohl is presenting the tasting on Thursday, January 19th @ 7 p.m.  Make sure to make a reservation before it sells out (http://www.dundeedell.com/ / 402.553.9501).