Whisky Explores Club “An Incredible Meal with Chip Tate and his Whiskies, Deanston 12YO” – Scotch Whisky News

If you will be in the New York City area next week, or can find some way to get here, read on. If not, you’ll want to scroll down to the end of this article.

Next Wednesday April 3rd, WhiskyLive comes to Pier Sixty, at Chelsea Piers on Manhattan’s West Side, for an outrageous evening of whisky exploration and education. Hundreds of exceptional whiskies will be poured and ForWhiskeyLovers will be there along with great food and music.

Tickets for the event are:

– $149 for the VIP treatment, which includes early entrance to the event at 5:00pm, 90 minutes earlier than standard admission, a Whisky Live tasting glass, show guide, full dinner buffet and a 1-year subscription to Whisky Magazine.

– $119 for regular entrance at 6:30pm, plus a Whisky Live tasting glass, show guide, full dinner buffet.

But wait!..Enter coupon code “explorer” when you purchase your tickets and receive 15% off the ticket price.

Then on Saturday, April 6th, Chip Tate of Balcones Distillery will host an intimate whiskey dinner for 24 lucky people at NYC’s hottest new restaurant – Harlow NYC – where Chef Danny Ye has created a special five-course menu designed to pair with a Balcones Whiskey:

Chef Danny Ye’s Menu for the Dinner with Chip Tate
First Course: Rumble cured salmon with wasabi dijonnaise
Pairing: Balcones Rumble

Second Course: Tuna crudo with pickled red chili, prosciutto, watercress, and a Brimstone Tosazu reduction
Pairing: Balcones Baby Blue

Third Course: Nodi marini with Brimstone braised oxtail
Pairing: Brimstone

Fourth Course: Salmon with chorizo and Asian pear salsa.
Pairing: True Blue 100

Dessert: Single Malt Churros with warm chocolate sauce
Pairing: Texas 1 Single Malt

Be one of the 24 lucky WhiskeyLovers to spend an evening with Chip, enjoying a spectacular meal paired with Chip’s award winning whisky. Reservations are mandatory, and can be purchased here…and better make them now, because with just 24 seats available, once they’re gone…

Finally, This week’s featured whisky: Deanston 12 YO Highland Single Malt Whisky ($44.50/ bottle)

Deanston Distillery is located in the Scottish Highlands, on the banks of the River Teith, eight miles from the historic town of Stirling, at the gateway to the dramatic Loch Lomond & Trossachs National Park.

The distillery started life in 1785 as a cotton mill designed by Sir Richard Arkwright, and remained as such for 180 years. The turn of the twentieth century saw a significant decrease in demand for local cotton and things steadily got worse until the mill was closed on 2nd April 1965.

It was the collective efforts of James Finlay & Co, Brodie Hepburn & Co, and A.B (Sandy) Grant, known together as Deanston Distillers Ltd, who converted Deanston Mill into a malt whisky distillery in 1965. The constant supply of pure water from the River Teith contributed to the decision to turn the mill into a distillery.

The distillery was opened on 17th October 1966 after an extensive refurbishment. Three floors were removed to make room for four copper stills and a mash tun. The constant, cool temperature of the weaving shed made it ideal for whisky maturation.

Deanston started bottling in 1971 and in 1972, Invergordon Distillers (bought by Whyte & Mackay in 1990) purchased Deanston outright and the first single malt bearing the name Deanston was produced in 1974.

Deanston Distillery looks very unlike a traditional Scotch whisky distillery and has a number of unique production features which contribute to its whisky’s distinct character. The spirit is handmade by a small team of local craftsmen who rely on traditional distilling techniques and their own senses to ensure quality; no technology or computers are used.

Deanston uses only Scottish-grown barley and in 2000, was one of the first distilleries in Scotland to start producing organic whisky, certified by the Organic Food Federation and using barley grown in specially selected sites, free from pesticides and chemicals.

Deanston is the only distillery in Scotland to be self-sufficient in electricity, with power generated by an on-site hydro-energy facility. In addition to generating its own electricity, Deanston’s green credentials were further topped in 2008, when Burn Stewart Distillers Ltd redesigned the packaging to better reflect the Deanston brand essence. All materials are now either recycled or recyclable, and gift tubes were replaced by cardboard gift boxes in order to further reduce weight.

Deanston 12 YO Highland Single Malt whisky is sweet, fruity and balanced with a malty spiciness on the palate.

You owe it to yourself to try this terrific whisky.

Until next week, I wish you the finest of spirits!

Doug Stone



NOSE: Expressive with hay and malty cereal notes. Creamy toffee and heather honey balanced with aromas of sweet oak and barley sugar

TASTE: Fresh and creamy with soft vanilla. Sweet and fruity with a malty honeyed spiciness

FINISH: Satisfying, clean and dry with a hint of cloves, tingling then gently fades

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