A HAPPY ENDING HOW CONTAGIOUS HELPED GLENGOYNE COMPLETE THEIR STORY

In September 2014, Glengoyne Distillery in Killearn opened a new warehouse and exhibition space dedicated to maturation and the distillery’s exceptional wood policy. Previously the distillery had been frustrated by the small matter of the A81 which divides their main buildings, visitor centre and shop from their existing warehouse. As a result, visitors could only experience the first part of the brand’s story, missing out the all important ending – the successful marriage of carefully selected wood and meticulous maturation.

Following their work on the distillery’s visitor centre and shop in 2010, brand design agency Contagious were challenged with resolving the problem – reimagining two decommissioned buildings to create a brand new warehouse and wood story space in the heart of the distillery tour. The result is a captivating and highly informative space that delivers a comprehensive brand experience to the distillery’s 65,000 visitors a year.

The larger of the two buildings, originally a malting kiln, was transformed into a unique and dramatic triple-height warehouse for maturing whisky which features a brand new cask storage system designed to the client’s exact specifications. Contagious introduced a simple stone archway, hung with bespoke iron gates, to join the warehouse and exhibition spaces, the latter featuring a display of four sets of thirty backlit whisky bottles, each representing a year in the life of the  maturing spirit. All four sets of bottles are framed using oak from the original sherry cask staves, some of which feature a unique crystalisation, built up over time. Emphasising the importance of intelligent wood selection on the maturation process, the agency also created a stunning feature wall using sections cut through American and European oak trees, hand-etched with key messages, to give visitors an at-a-glance understanding of important facts.

Glengoyne’s strapline is ‘Unhurried since 1883’ – an epithet that reflects their unequivocal approach to dedicating time to create the perfect whisky. It also runs through the distillery’s approach to every project they undertake and, at the heart of this new space, was an almost obsessive commitment to getting every detail right in order to create an intelligent space within the distillery environment that would be real, believable and capable of standing the test of time.

The strongest collaboration between design team, client and a wide range of talented craftspeople, manufacturers and suppliers has resulted in a multi-layered solution that uses an innovative mix of textures, finishes and details to maximise the visitor experience. And with the project now complete and open to the public, visitors can enjoy the full Glengoyne story while the distillery lays down casks in their new ‘No. 1’ warehouse, ready for drinking in years to come.

But only when the time is right of course…

Additional information:

www.contagious.co.uk

Contagious is a creative brand agency working with clients around the world who have amazing brands. Our team of hugely talented, extraordinarily diverse, multi-disciplinary people specialise in brand communication, digital, environments and experiential design.

www.glengoyne.com

The slowest distillation process in Scotland. Six years spent preparing the perfect oak casks before they receive their first drop of spirit. Barley dried by air, never peat. Glengoyne give you pause to reflect that it’s only by investing valuable time and infinite care that you can create something of real worth. Glengoyne – it’s worth the wait.

This week Joe Ellis reviews AnCnoc 12yo Scotch Single Malt.

http://youtu.be/ZTMtuEI3PEQ

http://Twitter.com/whiskytube

https://www.facebook.com/whiskytube

MIDLETON CELEBRATES THE FLAVOUR OF IRELAND WITH THE FIRST-EVER VIRGIN IRISH OAK FINISHED WHISKEY

Irish Distillers Pernod Ricard has unveiled Midleton Dair Ghaelach, its first ever Irish whiskey to be finished in virgin Irish Oak Hogsheads. This uniquely Irish expression is the latest addition to the Midleton Single Pot Still family of whiskeys, satisfying the growing appetite among whisk(e)y lovers for discovering new and innovative styles of Single Pot Still Irish Whiskey.

Midleton Dair Ghaelach, meaning ‘Irish oak’, is the result of a six-year exploration by the Midleton Masters into using native oak to mature Irish whiskey. Led by Master Blender, Billy Leighton, and Kevin O’Gorman, Master of Maturation, the project had two prerequisites. The first was to ensure that all Irish oak was sourced exclusively from sustainable Irish Oak forests that could guarantee both a long-term supply and the re-generation of native wood, while the second was to explore what new taste profiles could be created from Irish oak maturation to craft a new and outstanding Single Pot Still Irish Whiskey.

In collaboration with professional Irish forestry consultants, O’Gorman and Leighton selected Grinsell’s Wood within the Ballaghtobin Estate, Co. Kilkenny, to provide the oak for the first in a series of virgin oak releases in the coming years. Each bottle can be traced back to one of ten 130-year-old Irish oak trees in Grinsell’s Wood, which were felled in April 2012.

To craft the oak into casks, fellow artisans at the Maderbar sawmills in Baralla, north-west Spain, used the quarter-sawing process to cut the trees into staves under the watchful eye of the Midleton Masters. The staves were then transferred to the Antonio Páez Lobato cooperage in Jerez, where after drying for fifteen month the staves were worked into 48 Irish Oak Hogshead casks and given a medium toast.

At Midleton, a selection of traditional Single Pot Still Irish Whiskey distillates, matured for between 15 and 22 years in ex-Bourbon casks, were married together before being filled into the Irish oak Hogsheads. Leighton and O’Gorman nosed and tasted the whiskey each month and after almost one year, judged it to be beautifully balanced with just the perfect contribution of Irish oak.

Analysis shows that the Irish oak contains higher levels of some lignin derivative compounds, such as vanillin and vanillic acid, and furfural, in comparison to American and Spanish oak. These compounds further enhance the whiskey with vanilla, caramel and chocolate flavours, which are detectable on the nose of Midleton Dair Ghaelach and perfectly balance the classically rich, spicy Single Pot Still taste profile.

Kevin O’Gorman, Master of Maturation at the Midleton Distillery, comments: “With the recent resurgence in plantation, only now has it been viable for us to consider Irish Oak in the maturation of our whiskeys while ensuring that the oak reserves can be enjoyed by generations to come. After six years in the making, Midleton Dair Ghaelach has been a journey of exploration into the craft of Irish whiskey maturation and we are equally delighted with and excited by the newest member of our Single Pot Still Irish Whiskey family.”

Billy Leighton, Master Blender at the Midleton Distillery, further comments: “The process of maturing in native oak has enabled us to showcase our Single Pot Still Irish Whiskey style in a new and innovative way; the casks impart much more generous toasted wood, vanilla and caramel flavours than what we expect from American bourbon and Spanish oak, which we hope whiskey lovers will appreciate and enjoy.”

Brendan Buckley, Global Innovation and Prestige Whiskeys Director at Irish Distillers, added: “For more than 30 years, Midleton Irish Whiskey has been admired for its distillers’ dedication to excellence in Irish craftsmanship and the release of Midleton Dair Ghaelach continues this rich tradition. By working closely with our partnership estates such as Ballaghtobin, we are able to trace each bottle back to an individual tree. This provides a unique whiskey experience that we find very exciting and hope other whiskey aficionados will too, as we see no reason why Irish oak cannot play a significant role in the maturation of our Irish Whiskey in the medium- to long-term.”

Bottled at cask strength between 58.1 and 58.5% ABV without the use of chill filtration, Midleton Dair Ghaelach is available from April 2015 in five markets, including Ireland, France and South Africa, at the recommended selling price of $250 per 70cl.

#SinglePotStill

NOTES

Midleton Dair Ghaelach tasting notes by Midleton Master Blender, Billy Leighton:

Nose: The crisp pot still spices are seamlessly enriched by the woodland fragrance of the Irish oak. Sweet vanilla notes are given depth by some chocolate honeycomb and coffee beans. Whilst the balancing rich fruit aromas of red berries, pineapple and ripe banana compliment the subtle aromatic oils.

Taste: The typical pot still spices are fortified by the Irish oak character. Robust yet mellow, clove and cinnamon give way to dairy fudge and milk chocolate sweetness combining with a touch of stewed apple.

Finish: An exceptionally long finish, with some sweet spices slowly fading, leaving the final bow to the Irish oak.

Hogshead – A traditional type of cask holding approx. 250 litres.

ABOUT PERNOD RICARD

Pernod Ricard is the world’s co-leader in wines and spirits with consolidated sales of €7,945 million in 2013/14. Created in 1975 by the merger of Ricard and Pernod, the Group has undergone sustained development, based on both organic growth and acquisitions: Seagram (2001), Allied Domecq (2005) and Vin & Spirit (2008). Pernod Ricard holds one of the most prestigious brand portfolios in the sector and employs a workforce of approximately 18,000 people, operating through a decentralized organization with 6 ‘Brand Companies’ and 80 ‘Market Companies’ established in each key market. Pernod Ricard is strongly committed to a sustainable development policy and encourages responsible consumption. Pernod Ricard’s strategy and ambition are based on 3 key values that guide its expansion: entrepreneurial spirit, mutual trust and a strong sense of ethics. Pernod Ricard is listed on the NYSE Euronext exchange (Ticker: RI; ISIN code: FR0000120693) and is a member of the CAC 40 index.

www.pernod-ricard.com

ABOUT IRISH DISTILLERS

Irish Distillers was formed in 1966, when a merger took place between Irish whiskey distillers, John Power & Son, John Jameson & Son and the Cork Distillery Company. In an attempt to reverse the decline in Irish whiskey sales, the company decided to consolidate production at a new purpose-built facility alongside the existing distillery in Midleton, Co. Cork. Irish Distillers was bought by Pernod Ricard in June 1988 and today, Jameson is the No.1 Irish whiskey in the world, selling over 4 million 9L cases worldwide and contributing more than any other Irish whiskey brand to the phenomenal global growth of the category. Irish Distillers is committed to driving continued, sustainable growth of the Irish whiskey category. Irish Distillers’ portfolio of whiskeys is comprised of Jameson, the world’s no.1 Irish whiskey; Irish favourite Paddy; Powers, the robust super premium whiskey for discerning drinkers; and the much-acclaimed brands that comprise the Irish Distillers’ Prestige Collection – the Single Pot Still Whiskeys of Midleton which includes the Spot range (Green Spot, Yellow Spot) and Redbreast, Ireland’s most awarded single pot still whiskey brand – and the pinnacle of the Prestige Collection, Midleton Very Rare.
www.irishdistillers.ie

I’m excited to enclose details of the confirmed tastings and masterclasses which will take place during the Campbeltown Malts Festival, running from Wednesday 20th – Friday 22nd May 2015.

As always, the Springbank Open Day will take place on the Thursday (21st) and we will offer a range of masterclasses and warehouse tastings on the day. In addition to the Thursday tastings, we will be running a Society Tasting on the Wednesday (20th) and a couple of Cadenhead Warehouse Tastings on the Friday (22nd) – more details of all these are listed further down this email.

Glen Scotia will be holding their Open Day on the Wednesday meaning all events on that day (other than the Society Tasting and dinner in the evening) will be taking place over at Glen Scotia. They are currently undergoing some major renovations at the distillery and are also installing a shop and tasting area which is looking great (I’ve peeked in the window on my way past!!) All the work will be finished before the festival so it will be great opportunity for them to show off their new look. They will hold tours and masterclasses throughout the day and are just in the final stages of confirming their events so as soon as I have this information then I will forward it onto you.

Friday will be a more relaxed day with a couple of Cadenhead Warehouse Tastings and a few other events which will be announced in the coming weeks.

The break down of our confirmed tastings and masterclasses are listed below:

Wednesday 20th May 2015 

At 1pm on the Wednesday, we will be holding an exclusive tasting for Society Members to attend for free. This will take place at 1pm in the Malt Barns at Springbank Distillery and once again, members will be given the power to chose which whisky we will bottle for the Autumn Society bottling this year. The tasting will be limited to a maximum of 60 people and I imagine spaces will fill up very quickly so please let me know asap if you would like to attend.

Thursday 21st May 2015 

12pm:   Kilkerran Masterclass with Jenny Karlsson

12.30pm:   The Distillery Manager’s Springbank Warehouse Tasting with Gavin McLachlan

1.30pm:   Springbank Masterclass with Ranald and guests

2.30pm:   The Distillery Manager’s Springbank Warehouse Tasting with Gavin McLachlan

3pm:  Cadenhead Masterclass with Mark Watt and Martin Mccallum

4.30pm:   The Distillery Manager’s Springbank Warehouse Tasting with Gavin McLachlan

Each masterclass costs £25.00 per person which includes a Glencairn glass and each is limited to 60 people.

Each Springbank Warehouse Tasting costs £20.00 per person (4 drams) and each is limited to 25 people.

Friday 22nd May 2015 

12pm:   Cadenhead Warehouse Tasting with Mark Watt

3pm:   Cadenhead Warehouse Tasting with Mark Watt

Each Cadenhead Warehouse Tasting costs £25.00 per person (6 drams) and is limited to 25 people.

If you would like to book onto any of the tastings listed above then please let me know as soon as possible. It would be best to email my other email address (mairi@springbankwhisky.com) so that I can keep all festival emails together. I expect quite a high volume of emails to come in over the weekend which may take a few days to get through so thank you in advance for your patience and I will get back to you as soon as I can!

Have a great weekend!

Best regards,

Mairi

Mairi Paterson
For the Springbank Society

To join the Springbank Society please contact them at

society@springbankwhisky.com

2015 arrivals at Miner’s Delight Inn

Atlantic City, Wyo.  The snow’s still flying, the temperatures are still below zero (F), and the whisky’s still flowing. Here’s a recap of the year’s newly arrived single malts from Scotland.

Arran 12 year old Cask Strength Batch 4. 15,000 bottles at 53.2%. $65

Arran Machrie Moor Fifth Edition. The distillery’s lightly peated malt. 12,000 bottles. 46%. $70

Benromach Hermitage. A nine year old whisky: more than six years in bourbon barrels and then transferred to casks from the Hermitage Appellation d’Origine Contrôlée, in the Rhone region of northern France for 27 months. 4,200 bottles (420 for the USA) at 45%. (Our first whisky picked as a result of tasting it at the Victoria Whisky Festival in January.) $90

Bunnahabhain Ceòbanach. A limited edition, ten year old, made with peated barley. 46.3%. $85

Blair Athol 18 year old from Editions Spirits. A single sherry cask produced 563 bottles at 54.7%. $150

Hazelburn Rundlets & Kilderkins from Springbank Distillery. The small casks (rundlets & kilderkins) held 18 Imperial gallons (68 liters), according to the label. 12,000 bottles at 50.1%. $120

Kilchoman Original Cask Strength. 35 bourbon barrels netted 9,200 bottles at 59.2%. $105

Springbank 17 year old from a single Fresh Sherry Cask. 252 bottles at 51.4%. $175

Tomatin Dualchas. (This used to be Legacy in the USA). 43%. $30

To see our selection of 86 single malts from Scotland visit us at http://www.minersdelightinn.com/

Slàinte,

Bob

www.ralfy.com gives an obscure blended scotch a chance with Whisky Review 525 – Usquaebach Reserve and Time

NZ Whisky Collection highest score in coveted London’s Whisky Bible

“One of the most poignant and enjoyable whiskies of the year”

Oamaru, New Zealand– Feb 23, 2015 – The New Zealand Whisky Collection’s 1988 has trumped a world-class field, with no southern hemisphere whisky ever scoring higher than the 96.5 points awarded in London’s revered Whisky Bible for 2015. “Superstar whiskies that give us all a reason to live,” is Jim Murray’s summation of this crafted Otago nectar.

“We salute the distillers who have maintained or even furthered the finest traditions of whisky making and taken their craft to the very highest levels… these whiskies are in my view the elite: the finest you can currently find on the whisky shelves of the world. Rare and precious, they are liquid gold,” Murray adds.

Its famed author, Jim Murray, visited Dunedin over two decades ago. “When I first encountered this whisky it would have been a six-year-old and the Dunedin distillery had a very uncertain future,” says Murray. “Question marks hung over the quality of the stock, so they were a bit surprised when I assured them that the vast majority of what they were making was of very decent to high standard. Who then would have thought that some two decades on I would be tasting this as one of the most delicate and sophisticated and complex 25-year-olds imaginable?”

Considered the world’s leading whisky guide featuring 4,500 world-leading whiskies, the 2015 edition is being hailed the ‘most comprehensive whisky guide ever written’ with 1000 new whiskies included.

Murray adds, “One of the most poignant and enjoyable whiskies of the year. And memories of the only distillery I ever visited and then took a five minute drive to watch penguins surface from the sea.”

Not only does Murray have fond memories of Otago, but speaks highly of the 1988 after awarding it a score of 96.5; “deft peat forms the most delicate shell imaginable over no less fragile citrus. Soft salt, still a little grist after all these years, background vanilla: almost something akin to a moist lemon drizzle cupcake.”

This award winning 1988 vintage, forms the basis of the New Zealand Whisky Collection’s 25-year-old, which was launched to much acclaim last year. New Zealand is only the third nation outside Britain to release a whisky of this maturation length. It joined a successful stable of single malt whiskies including Cyril Yate’s SingleWood and the Dunedin DoubleWood.

“We have the benefit of a fantastic legacy and history but owe thanks to those masterful distillers that produced this fine whisky. Without that we would not be in the position we are today. We have a very dedicated team and the future is very bright for NZ whisky,” says Grant Finn, Operations Manager.

The New Zealand Whisky Company is a success story that signals a revival of the whisky industry in New Zealand. The whisky was once distilled by Seagram’s in Dunedin before the distillery was sold to Fosters in 1997 as part of a global rationalisation. Fosters mothballed the distillery and inexplicably closed it.

Fortunately, more than 400 barrels of this whisky remained, and were bought by Greg Ramsay and a team of investors, known as the New Zealand Whisky Company. Set aside to mature and sweeten, since then, the company has worked hard to revive the century-old industry and the whisky has been met with wide acclaim. As well as regaining the foothold once held across New Zealand by Wilsons, the whisky is now exported from Oamaru and available across Canada, the UK, Australia and Europe.

DISTILLERY PROFILE

GLEN GRANT Est 1840

This iconic distillery was established in 1840 by James & John Grant who where manages of a distillery called Dandelaith, It did not take long for Glen Grant to become a favourite of whisky drinkers and blenders alike due to it’s rich smooth malt.

Around 1861 electricity was installed at the distillery making it the first to adopt this new technology, the Grant brothers innovated whisky production pushing towards its well deserved reputation at a fast pace.

Another distillery was built across the road from the original in 1897 only to close in 1902, this was common practice when a distillery demand outstripped supply only to settle back as more distilleries opened across the Speyside region and Scotland in general.

The capacity of this distillery runs around 6.000.000 litres with over half that amount going into blending because it’s such a great malt to give a fantastic middle palate to any blend.

It’s no surprise to customers who visit the shop that I champion this great dram given I can’t think of one vintage I don’t like!

If you enjoy visiting distilleries then this has to be one of the first on a list of Speysiders to enjoy a look around.

COMING SOON

Now for the big news of the coming season.

March – April is going to be a busy time with the whisky pixies in Campbeltown as they start the Spring bottling run. We have over 20 new products this season from the Cadenhead’s Authentic and Small Batch ranges including…

• CREATIONS BLENDED SCOTCH WHISKY 23Y/O 54.3% This is one for lovers of Islay
• NORTH BRITISH DISTILLERY 1985 29Y/O 46%
• STRATHMILL DISTILLERY 1995 19Y/O 46%
• ALLT-A-BHAINNE DISTILLERY 1992 22Y/O 52.5%
• GLENALLACHIE-GLENLIVET DISTILLERY 1992 22Y/O 48%
• GLENDULLAN-GLENLIVET DISTILLERY 1996 18Y/O 55.6%
• GLENROTHES-GLENLIVET DISTILLERY 1990 24Y/O 55.7%
• (SHERRYWOOD)
• MILTONDUFF-GLENLIVET DISTILLERY 1994 20Y/O 51.5% This is going to go down well in London for all those who loved the 2014 20 Y/O and the small batch 19 Y/O 46%Vol
• SINGLE CASKS AT CASK STRENGTH
• ARRAN DISTILLERY 1996 18Y/O 50.9%
• NORTH PORT (BRECHIN) DISTILLERY 1977 38Y/O 48.4%
• ROYAL BRACKLA DISTILLERY 1984 30Y/O 54.1%
• TEANINICH DISTILLERY 1983 32Y/O 47.5%

With the older malts stocks are very limited so only 1 bottle limits might apply to allow as many as possible a chance to get a chance.Oh by the way we have some peaty beasts for you also including the London Exclusive in May and a rather enjoyable Islay, Irish & Campbeltown in March

Until then have a great time and above all else keep laughing even through this dreadful time leading to the election! Can we really take much more of that?

For the 1000’s who still have tasting room tickets don’t forget from May we go permanently to 2 nights a week for the Trip Night tasting events, We will also be hosting a number of special tasting events as soon as we can allocate a day or two we will let you know via the newsletters and our web site.

We will give you more detail as soon as the tastings and out turn’s are confirmed in a few weeks and by then the rest of the range to come.

Stephen – Cadenhead’s London

Cadenhead’s Whisky Shop & Tasting Room
26 Chiltern Street
London
W1U 7QF

Tel: 020 7935 6999

RELAXED DISCOUNT!!! – SPIRIT OF AMSTERDAM

Are you planning to go to the Spirit Of Amsterdam festival 07 March 2015? Buy your tickets with a relaxed Maltstock discount!

Discount price: 29,50
A very relaxed 10,- discount!

Buy your relaxed tickets here: TICKETSHOP

TICKETS ARE GOING FAST
>> ALL CABIN TICKETS ARE SOLD OUT <<

Tickets are going fast! We already have sold more than one third of all available tickets.

Cabins
The cabins were a great success last year! This year, we sold them out within weeks.

Buy your ticket at our ticketshop
Be sure you buy your tickets soon, so you can look forward to going to Maltstock in a very relaxed way..

http://www.maltstock.com

ps. about food: the pizza’s were an enormous success last year. They will be back this year. Cowabungaaaaa!!!

MALTSTOCK PROMO TOUR

Of course you can find us at a wide range of Whisky Festivals again. Come and have a dram with us at our stand or when we are present without a stand, say “hi”. We always love to talk to fellow Maltstockers! Would you like to have your own Maltstock Wanted poster? Come and visit us at one of the locations below and take a selfie with our wanted cut-out boards.

Agenda:
07-03-2015, Amsterdam www.spiritofamsterdam
14\15-03-2015, Gent http://www.http://whiskyfestival.be/
27\29-03-2015, Groningen http://www.wfnn.nl/
11-04-2015, Leiden http://www.whiskyinleiden.nl/
25\26-04-2015, Limburg http://www.festival.whiskyfair.de/
27-04-2015, Glasgow
28-04-2015, Fiddlers in Drumnadrochit
29-04-2015, Dornoch Castle, Dornoch
30\04-05-2015, Speyside http://www.spiritofspeyside.com/
25\27-09-2015, Nijmegen http://www.maltstock.com

This has got to be the best winter weather we’ve ever had, unless of course you like to ski or are involved in the local ski industry. Our local mountains always look so nice covered in snow. On the flip side, can you believe this weather? Have you any friends or family out east? If so I hope you’re sending them lots of pictures, not to gloat, just to let them know we care and the daffodils are in bloom.

St. Patrick’s Day is almost here and have we got an Irish surprise for you, see below. We will also be showcasing our Irish Whiskies throughout the month of March so be sure to drop in for an Irish dram to celebrate all things Irish. As a reminder; we’ve got no snakes here either.

On Tuesday, March 10th we will be hosting our first Irish Whiskey dinner here at the Whisky Kitchen, or in honour of St. Patrick’s Day, should I say “Whiskey” Kitchen.

Simone Kelly, Irish Distillers Brand Ambassador, will be hosting our St. Paddy’s Day launch with a wonderful line-up of Irish Whiskies from their Distillery in Middleton, Ireland. Once again we will be treated to some great whiskies, including a couple rare and hard to find Irish treasures.

Join us as Simone takes us back to the Emerald Isle with the fascinating story of Irish Whiskey, it’s history and production. Boasting an elegant personality and distilled 3 times in Copper Pot Stills using malted and un-malted barley, Irish whiskey is quite different from it’s counterparts across the Irish Sea. Irish Whiskey once held global dominance over Scotch Whisky both in England and the Americas. At one point there were 93 distilleries operating in Ireland, but the industry was all but wiped out through Irish temperance, famine, separation and of course prohibition in the U.S., with 3 of the remaining 4 distilleries joining together as Irish distillers in 1966.

Recent years have seen an Irish Whiskey resurgence and is currently the fastest growing spirit in the world. Current growth in the U.S is up 500%, with the number of distilleries increasing from 10 to more than 15 in the next couple of years.

Spend an evening with us at the Kitchen sampling these Irish Gems as our talented kitchen team pairs 5 stunning Irish inspired dishes with 5 great whiskies.

We will also be launching our new partnership with Granville Island Brewing, featuring the latest draught from their Small Batch Beer Program; all mashed, brewed and casked on Granville Island, The Shamrocker Potato Stout.

Please join us on Tuesday, March 10th at 6:30 for our St. Patrick’s Day Whiskey Pairing dinner!

As always these dinners sell out very quickly.

Please make arrangements for a safe ride home!

The cost for this event is only $84 including gst and gratuity and is open to only 25 people! click here to register