For our big whisky interview today, we travel a few miles away from Scotland, the west coast of Canada to be exact. Shelter Point Distillery is located on Vancouver Island, British Columbia, Canada.

One day I hope to get myself there … tour the distillery and of course drink myself to a heavenly state! Me being head angel and all. Paul was chatting to Patrick Evans.

“Paul; morning Patrick, thanks very much for your time, I guess my first question is – why would you build a single malt distillery on a island off the west coast of Canada?”

Patrick; This starts with my background , which is absolutely removed from the world of fine spirits and whisky , I grew up on the island here in the small community of the Comox Valley. My Dad started a dairy farm in the late 60 s, which my brothers and him still operate today , Growing up on a island with a dairy operation tends to give you a variety of skills sets from animal husbandry to machines’ An interest in soils , raising and growing stuffs from cranberry’s , forestry , fruits fabricating equipment , there is never a lack of creative things to do . I married my high school sweet heart in 1990, within 8 Years we had four beautiful daughters. So the task began ..from 1991 to 2006 I poked, prodded, lured to no avail to get my daughters interested in dairying , but no matter how I coloured the sky they couldn’t understand the glamour of getting crapped on and kicked by a 1200 lb. estrogen rich Holstein bovine !So the story we began looking into different value added agriculture opportunity’s. We have grown cereals before , but typically a very light return on investment and I never considered the processing on site scenario ., and what better place to review grain processing than Scotland . We toured numerous distillery’s For a three week period ..needing to get back to Canada to sober up ……..thinking back; We left Canada with a beer and pretzel / rum and coke profile…. came back from Scotland /Ireland with a huge interest in single malt whisky …….the variety of different flavour profiles ….the beauty of them all coming from a single cereal barley ..there was something simple , something elegant yet complex . Somewhere at this point ..a seed was sown. (Paul, och slow doon Patrick, cannee write this down that fast – Patrick was getting right into it and his excitement made him yap fast!)

Paul; so exactly what expert skills do you have?

Patrick; Vancouver Island is on the road to becoming known for single-malt whisky. Its Shelter Point Distillery is the second such whisky producer in Canada. Shelter Point’s trump card is Mike Nicholson, who’s been a master distiller at some of Scotland’s finest — Lagavulin, Royal Lochnager, Blair Athol, Glenkinchie and Caol Ila.

Paul; so when do you expect to introduce your first dram?

Patrick; Our first release will be when its ready. I have had the opportunity to try some very young whisky which I thought were brilliant ..and some older ones which maybe not so much. I think as long as we maintain good consistent sensory analysis on a regular bases to ensure maturation is proceeding to a high standard, this is an ongoing programme. If I thought we could put a good product out tomorrow , it would be …that’s with my short term financial hat on , ….My long term financial hat says 8-10 years / marketing hat says it will be the 5 year mark (my intuition says – create a warmer climate and humidly control in the cask storage room, monitor regularly ….)

Paul; what is annual volume produced?

Patrick; production of 150,000 for the first 6 months was light as we are conditioning pumps boiler /stills etc. , and finding the correct rhythm of the plant.

Paul; any techno details for me?

Patrick; The stills are from Forsythes, a very traditional style a 5000 litre and a 4000, however our 5 – 5000 l fermentation tanks are made in Canada, are stainless steel, insulated and glycol chilled. This combined with a Programmable logic control system we are able to monitor control and maintain preferred fermentation temperatures .The mash tun was also made in Canada by a company called accent stainless steel , and has capacity of 1000kg. We anticipate a yearly production of 150,000 a/a. Saying that when we constructed the facility we put in place the ability to double our production by adding additional fermentation tanks to plant. As a new distillery there is little room for non-essential serves and we run a very tight ship while we wait for our spirit to age. All our products will be un chilled.

Paul; What about the first expression?

Patrick; interesting question, no doubt with our Scottish stills there will be an influence , however ..let’s appreciate each country for their own products, Mexico for tequila , use for bourbons , champagnes for France and of course , Scotland for single malts and Ireland for a distinct product – With our climate, soil conditions, equipment, and ageing areas, its no doubt we will have our own unique flavour profile.

Shelter Point Distillery will be offering a limited number of casks from its yearly production to whisky lovers who would enjoy being part of the adventure from its very beginning. A cask of Shelter Point has a volume of 200 bulk litres of spirit. In cask the alcohol strength will be around 60% During maturation, some alcohol will evaporate. This is known as the ‘angel’s share’ and represents approximately 2% per cask per year. If bottled at cask strength, the owner would get approximately 250 x 750ml bottles of whisky. If bottled at 40% (which we would recommend), the cask owner would get approximately 300 bottles. Provincial and federal duty and tax will be due when bottled. Insurance and storage charges are included in the price for the first five years. Shelter Point Distillers will arrange the bottling of the cask. Labels can be designed by the cask owner and must fit standard bottling requirements.

Perhaps if we do another interview in 6-12 months we can sample our new made and have our own sensory analysis. At least it would have been in a cask long to get the sides wet !as the first cask was filled June 2011!

THANKS VERY MUCH PATRICK, WE LOOK FORWARD TO A SAMPLE SOON AS!

Look out for more “big whisky interviews” coming soon…

www.angelswhiskyclub.com

Members will receive $10 off every bottle of Society whisky purchased is the month of January.

Please click on the LINK to read further and visit the SMWS of America at www.smwsa.com  for information on how to join.

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.

January Outturn Leaflet Offerings

Cask No. 25.59 
Boxing gloves and rapier thrusts
   
Lowlands, Central Lowlands

Perfumes shifted and shimmered under our noses, conveying chocolate Cheerios, crème brûlée, lychee, lemon, pepper, pears in honey, vanilla and straw; a flower vase stood on a beeswax polished table. The surprisingly dry palate had mouth-numbing clove and menthol tobacco – boxing gloves of spice and rapier thrusts of citrus (orange, grapefruit, lemon zest) left us gasping. The reduced nose became more straightforward – light, fresh, lemony, floral, with green fruits, crisp white wine and oysters. The reduced palate (still pepper hot, but less drying), was woody (fresh pine), fruity (cherries, lychees), juicy and floral. The distillery name is also rather floral.

Drinking tip: An aperitif for a special meal

Colour: Vibrant daffodil gold   
Cask: Refill barrel    
Age: 20 years    
Date distilled: July 1991
Alcohol: 53.8%

$140

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Cask No. 23.70 
Campfire by sea cliffs
   
Islay, Loch Indaal

The nose had herbal notes (witch hazel, eucalyptus, bog myrtle) intimations of sea cliffs and then walnuts, peppered olive oil, biltong, toffee and ladies’ handbags (leather, nail varnish, parma violets, maybe cigarette packets). The taste was huge – peat smoke, engine oil, smoked ham, dark chocolate, toffee bonbons and somehow both salty and chalky. The reduced nose found syrup, mango skins, tarred ropes and a pine forest by the sea. The reduced palate was still minerally (licking a limestone cave), with star anise, red peppercorns and a campfire among the ferns – very curious indeed! From the biggest distillery on the Rinns.

Drinking tip: A dram for going camping

Colour: Olive oil    
Cask: Refill barrel    
Age: 9 years    
Date distilled: November 2001
Alcohol: 66.0%

$90

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Cask No. 48.24
Dried roses and honey on floorboards
    
Highlands, Speyside

Shy at first, the nose developed fruits (lychee, mandarin, peach, blackberry jam) then fudge, nougat, dry roses, hazelnuts and wood (someone suggested ‘honey on old floorboards’). The unreduced palate had beautiful, chewy, viscous textures with delightful sweetness, including fudge and dried grapes; treacle and leather coming out later. We cautiously added very little water (wisely) to find the nose now had apple strudel with vanilla cream, five spice powder, Imperial Leather and monkey nuts – very complex and dynamic. The reduced palate had ice wine grapes, creamy caramel and toffee nut brittle. The distillery was licensed in 1824 by James McGregor.

Drinking tip: A fine dram for special friends or special occasions

Colour: Old sweet white wine   
Cask: Refill hogshead    
Age: 22 years    
Date distilled: March 1988
Alcohol: 49.3%

$145

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Cask No. 82.19 
‘Stunning!’
   
Highlands, Eastern Highlands

The nose produced fascinating and weighty aromas – cola cubes, toffee, dark chocolate, treacle, nutmeg, walnut, plums, vintage port and Christmas cake with dark cherries, soaked in rum and Madeira. The palate was mouth-drying but ‘stunning!’ (according to one panellist)  – dark chocolate with cherries, dark toffee apples, tarte tatin, black tea, rum, charcoal and molasses; even an old gym shoe. The reduced nose had tobacco, pecan pie, treacle tart, toasted coconut and brown sauce. Water lifted the palate – leather, oranges, toffee and maple candy – an interesting combination of vinegar astringency and toffee apple juiciness. A rare appearance from this Brechin distillery.

Drinking tip: To accompany beef or game – or as a digestif

Colour: Coca cola    
Cask: Refill puncheon    
Age: 13 years    
Date distilled: May 1998
Alcohol: 55.7%

$110

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Cask No. 93.46
Tar, tea-chests and engine oil
    
Campbeltown

The nose started out with wood polish and pear, before turning sweeter (strong honey, toffee crunch ice-cream). It also had a smoky, oily meatiness, like grilled lamb chops and a coal-miner’s overalls. The palate was somewhat challenging at full strength – putty, plasticine, tar and liquorice root but with big toffee and fudge sweetness. Water turned the nose cleaner – citrus, banana, candle-wax and honeycomb, but with distant singed mackerel or breakfast kipper. We agreed the reduced dram was eminently drinkable – bourbon cream biscuits and brandy snaps balancing leather, tar, tea-chests and engine oil. This distillery’s cast-iron mash-tun is painted bright red.

Drinking tip: An outdoor party dram

Colour: Sauternes    
Cask: Refill gorda    
Age: 12 years    
Date distilled: June 1999
Alcohol: 59.8%

$110

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Members will receive $10 off every bottle of Society whisky purchased is the month of January.

Please click on the LINK to read further and visit the SMWS of America at www.smwsa.com  for information on how to join.

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. 

Share Your Glenrothes Vintage Moment and Win A Trip To Scotland

The Glenrothes is asking you to recall and share a game-changing or  halcyon moment in your life, for a chance to travel to Scotland and  create the 2012 vintage. The winners will be the entries that in the  opinion of the judges best represent the definition of a Glenrothes  vintage moment: a perfect combination of time, place, people and/or  occasion when everything comes together to create a moment that will stay in the memory forever.
 
Wondering what the perfect Vintage Moment looks like?

This brand new video shares an inside look at the distillery and  highlights the beauty and history of The Glenrothes, from the  breathtaking hills of Speyside to the river Rothes and barrels upon barrels of vintage whisky.
 
See ambassador, Ronnie Cox share his own Vintage Moments here    
 
The Competition
– 4 US winners will be chosen to create the 2012 vintage
– Share your Vintage Moment in 1500 words or less
– Trip takes place in May 2012
– Enter at www.TheGlenrothes.com or Facebook.com/TheGlenrothes
– Contest ends on Jan 31, 2012

January Outturn: Spiritually Uplifting

Soothe the soul with a dose of our latest tasty tonics. January’s Outturn brings of 12 single cask bottlings along with some healthy offers.

1.162 Perfumed and mouth-watering – eventually
£63.40
Speyside Spey
The intensely inviting nose was slightly chimerical, combining vanilla ice-cream, apple crumble, custard, chocolate, honey and toffee with sweet tobacco, leather, hay, rosewater, glossy mags and forest floors

50.48 Capering on a riverbank
£56.50
Lowland
An attractive nose – lemon curd, peach melba, green bananas, cherries and flowers capered around with desiccated coconut, vanilla and ginger Edinburgh Rock, by grassy riverbanks

29.110 Wild West cowgirl dressed in leather
£48.40
Islay
Sea breezes, shell sand, burnt sticks, embers, smoke, and crispy duck on the barbecue – but also vanilla, liquorice, lime, tobacco and fresh laundry flapping on the clothes-line

105.16 Mulled cider & beef goulash
£77.50
Speyside Spey
Savoury, spicy aromas of beef goulash, Night nurse, cranberry concentrate, maple-cured bacon, nutmeg, root beer, red grapes, Stollen, lamb gravy, caraway and rye bread made us all hungry

January’s HEALTHY Offers

Pick-me up Pair
71.34 & 125.57 for only £89
Speyside Lossie & Highland Northern

Regional Trio: Three times daily
125.57, 1.162 & 23.72 for only £147
Highland, Speyside & Islay

Case Offer: Round ‘Em Up!
125.57, 71.34, 1.162, 23.72, 50.48 & 66.32 only £289
Lowland, Highland, Speyside & Islay

January Outturn 
Browse all bottlings
(60 single casks online)

Society Burns Tastings & Events
Aberdeen Alternative Burns Tasting – Caledonian Hotel, Thu 19 Jan
Keswick Alternative Burns – Middle Ruddings Country Inn, Fri 20 Jan
The Dining Room Burns Dinner – Queen Street, Mon 23 Jan
Girls Burns (the return) – Queen Street, Wed 25 Jan
Traditional Burns Supper – The Vaults, Wed 25 Jan
London Burns Night – The Crypt, Wed 25 Jan
Newcastle Alternative Burns – County Hotel by Thistle, Thu 26 Jan
Glasgow Alternative Burns Tasting – Radisson Blu, Fri 27 Jan

Society Private Burns Celebrations
Book your own authentic celebration of the written Scottish word, the finest fare and our golden nectar in honour of the Bard.

Private Burns Celebrations

2012 Independent Bottler of the Year www.whiskymag.com/awards/ibc/2011/

The Scotch Malt Whisky Society,
The Vaults, 87 Giles Street, Leith EH6 6BZ
Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm).

Visit the Society at http://www.smws.co.uk/memberships for your chance to join and to take advantage of their great offers.

BUFFALO TRACE DISTILLERY RELEASES LATEST WHISKEY IN COLONEL E.H. TAYLOR, JR. COLLECTION –
WAREHOUSE C TORNADO SURVIVING BOURBON

FRANKFORT, Franklin County, Ky – It was a Sunday evening, April 2, 2006, when a severe storm tore through Central Kentucky, damaging two Buffalo Trace Distillery aging warehouses. Fortunately, no one was injured and Warehouse “B” was empty at the time. However, Warehouse “C” sustained significant damage to its roof and north brick wall. Warehouse “C” is one of the most treasured warehouses on property, built by Colonel Edmund Haynes Taylor, Jr. in 1881. This historic aging warehouse stores more than 24,000 prized bourbon barrels in its ricks. It is also a favorite warehouse for tourists; its century-old wooden beams and pungent aroma of bourbon make it an ideal stop for the 55,000-plus tourists that visit Buffalo Trace Distillery each year.

Throughout the strong storm that raged across the Distillery, the bourbon barrels stood strong, never budging from their resting spots. Patiently they waited while the roof and wall repairs took place that summer. The barrels sat exposed to the central Kentucky climate for months as the sun and wind took their toll.

Finally in late 2011, those same barrels were tasted and the bourbon was married into a single batch dubbed “Warehouse C Tornado Surviving Bourbon.” It was only fitting this bourbon would be released under the Colonel E. H. Taylor, Jr. moniker, as he was a bourbon industry survivor himself. Taylor owned and lost more than seven distilleries in his lifetime and built many of the buildings at Buffalo Trace Distillery, including the storm damaged Warehouses B and C.

All of the 93 Tornado Surviving Bourbon barrels were located on the top two floors of Warehouse C, and were at least 9 years, 8 months old when dumped; many of them were as old as 11 years, 11 months old. Like the previous two E. H. Taylor, Jr. releases, the Tornado Surviving Bourbon is “Bottled in Bond” at 100 proof.

This Rye Mash #1 recipe bourbon has the aroma of dried fig and cloves that jump from the glass initially along with plenty of baking spice. An oaky dryness provides balance, which quickly builds the anticipation for a taste. A small sip fills the mouth with jam-like cooked fruit, vanilla, and a touch of smoke. The finish quickly builds in dark spices until the end as hints of tobacco leave you with the final impressions of this bourbon.

During the summer of 2006 the sun and weather inevitably contributed to increased evaporation, wood interaction and rich flavors in this bourbon whiskey. The angel’s share amounted to an astonishingly high 63.9% loss.

“A robust and flavorful palate from beginning to end. This bourbon is unusually rich” said Kris Comstock at Buffalo Trace Distillery. “Typically bourbons at this age from upper floors will have a woody flavor due to the higher temperatures. These Tornado Surviving barrels are well rounded and quite tasty.”

The Warehouse C Tornado Surviving Bourbon is the third in the line of the E. H. Taylor, Jr. collection of whiskeys to be released over the next few years. It joins the Old Fashioned Sour Mash Bourbon and the Single Barrel Bourbon, which Buffalo Trace Distillery released in 2011. Like the other two releases, this Tornado Surviving Bourbon will have very limited availability and will be packaged in a similar vintage label and canister, which are reminiscent of Taylor’s bottles nearly one hundred years ago.

Taylor is widely considered one of the founding fathers of the bourbon industry, fighting for the Bottled-in-Bond Act of 1897, nearly three decades after he purchased the now Buffalo Trace Distillery. During his time, Taylor implemented several innovative methods still used today by Buffalo Trace, such as climate controlled aging warehouses. In addition to his bourbon interests, Taylor had political ties. He was the great-nephew of President Zachary Taylor and elected the mayor of Frankfort, state representative to the Kentucky General Assembly and a member of the State Senate.

The E.H. Taylor, Jr. Warehouse C Tornado Surviving Bourbon will be available for $69.99 per 750ml bottle.

About Buffalo Trace Distillery

Buffalo Trace Distillery is a family-owned company based in Frankfort, Franklin County, Kentucky. The distillery’s rich distilling tradition dates back to 1787 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational distillery producing bourbon, rye and vodka on site and is listed on the National Register of Historic Places. The Distillery has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Malt Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotrace.com.

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 

Bruichladdich Sherry Classic (46%, OB, 2010)

When war with France brought an end to the supply of wine casks for whisky maturation, Jerez became the favoured source. Sherry cask maturation has long been a favourite with the whisky connoisseur, and this dram is classic Bruichladdich, with extra maturation in casks from legendary Jerez producer Fernando de Castilla – a marriage made in heaven! Fino, Palo Cortado and Manzanilla casks co-exist beautifully with the vanilla sweetness of Bourbon barrels. (Brucihladdich.com)

The nose is light at first and then some middle weight sherry aromas come forth, not heavily rich like Oloroso or Pedro Ximenez but lighter with citrus, cherries, brown sugar and hints of brine. Deep in the glass the brown sugar is much more evident and the aromas are quite nice indeed. Time is the glass allows for the rich sweetness to push aside the citrus notes and some really good buttery notes appear. On to the taste which is once again filled with sherried goodness along with a hefty dose of leather and black pepper with a late arrival of some malt. The combination of the sherry, the leather and the black pepper work well together. The finish is much like the nose and taste; nothing untoward pops up; the sherry, leather and black pepper are also in evidence along with a late return of the citrus notes and tad a! A little malt just to round thing up quite nicely.

Some times ‘extra maturation works and some times it does not. This time it worked. Huzzah!

£37

Score 86 points