Celebrating the 11th Anniversary of the Nth Ultimate Whisky and Spirits Experience This April!

February 1, 2023 by evebushman

THE UNIVERSAL WHISKY EXPERIENCE PRESENTS TO YOU: The World’s Premier Luxury Whisky and Spirits Experience! Hosted at The Wynn Hotel in Las Vegas, this master event showcases the best brands of both whiskies and spirits from all over the world. The website and ticket link are now live!

We are the only event in the world where you get to sample the most premium, rare, unique and expensive whiskies and spirits from all the major houses worldwide.

Celebrating a milestone year with its 11th Anniversary celebrations at the Wynn Hotel in Las Vegas, you will find an experience to deliciously overwhelm your tasting senses. Indulge in exceptional whisky tasting opportunities, mingle with master distillers, blenders and mixologists and learn more about the whisky and spirits world in the most unique event of its kind.

Universal Whisky Experience and the Nth – founded By Mahesh Patel back in 2011 is excited to bring this event to Wynn Las Vegas as a reflection of the past 10 years and the amazing journey it has been for us all. Showcasing some of the world’s Most Expensive Bottles, Unique Master Classes, Luxurious settings and meeting new great friends.

The Nth 2023 Experience will be the start to a new revolution in Whisky and Spirits Tasting around the globe.

Here’s a snapshot: BIGGEST CELEBRATION OF ITS KIND, 200 PLUS WHISKIES
UNDER 1 ROOF, 80 PLUS EXHIBITORS, UNPARALLELED SUPER POURS, SPECIAL BOTTLINGS FROM AROUND THE GLOBE, MEET WHISKY LEGENDS. AMAZING MASTER CLASSES AND MORE!

Taste Award Winning Whiskies and Spirits:

These events are not only the most unique; they are also the perfect level of intimacy, allowing you to truly enjoy the whisky and spirits samplings and influential connections. Indulge in the ultimate tasting event with award-winning whiskies and spirits from around the world. The most expensive drams are available to you at these events, with the ability to sample the best of the best with the highest class of company. This event will have 80 plus exhibitors from all over the world bringing you a fine assortment for your tasting.

Network With Whisky And Spirits Experts:

There is an amazing assortment of Whisky and Spirits personalities under one roof at the Nth event! Exhibitors and Masters alike, these brand leaders will offer outstanding number of delectable spirits for your sampling pleasure. Along with the benefits of unique tastings, you will be attending an educational event like none other. These experts will lavish their knowledge on you, and are available to speak one-on-one to each individual who chooses to converse.

Enjoy the Ultimate Whisky and Spirits Tasting Event 2023:

Fine Whisky, Super Premium Spirits, Wine & Champagne and gourmet Hors d’oeuvres. The Main Tasting Event is the best of its kind, allowing you to mingle with other whisky-lovers while tasting the most refined whisky and spirits choices in a cut crystal Glencairn tasting glass. Also served during this event will be Hors d’oeuvres created by the unparalleled Chef Benson. Bottled water is also available during tasting events.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

WhiskeyFest Las Vegas 2022…Done!

January 13, 2023 by evebushman

Last month Eddie and I attended the WhiskeyFest Las Vegas event at Resorts Word – for the first time! We had two VIP tickets, which allowed us entry one hour early and samples of rare and aged whiskies. My plan? As soon as I checked in and picked up my swag bag – and program – I scoured the slim booklet to see who was pouring what that first hour, made some quick notes, and then attacked the two conference rooms allocated for the event. Second to that plan was doing as much damage, err, getting as many tastes as I desired in that hour, before taking a break, enjoying the different buffet meals, and then heading into a sit down class with one of the brand ambassadors. After the class I did go back into the two main rooms, but didn’t do as much tasting as I had in that first hour and in the class. First I will share the pours Eddie and I enjoyed in bold and italics, and then I’ll share which class I took and my notes on that.

The Full List and VIP Pours:

Ardbeg: Wee Beastie, 10 yr., An Oa, 19 yr. Batch No. 4 (VIP hour only), Corryvreckan (VIP hour only)

Awayuki Japanese Strawberry Gin: A little on the sweet side for me but tasty.

Baker’s Bourbon

Balcones Distilling: Lineage Single Malt, Baby Blue Corn Whisky, Texas 1 Single Malt, Pot Still Bourbon, Rye 100, Brimstone Smoked Corn Whisky, Mirador Single Malt (VIP hour only), Prohibida Rum (Finished in ex-Balcones—Peat Casks) (VIP hour only)

Basil Hayden:10 yr., Dark Rye, Subtle Smoke, Toast

Benromach: 10 yr., 15 yr., 21 yr., Heritage Single Cask 1978—(VIP hour only)

Bikoku

Bird Dog Whiskey: Salted Caramel, Apple, Gingerbread

Blackened American: Flagship, Rye the Lightning

Bomberger’s Declaration Bourbon: (VIP hour only)

Booker’s

Brenne: Estate Cask Single Malt, 10 yr. Single Malt

Bruichladdich: Classic Laddie, Islay Barley 2013

Calumet Bourbon: Farm Kentucky Straight Bourbon — Small Batch, 10 yr., 15 yr., 16 yr.

Chita

Cincoro Tequila: Blanco, Reposado, Cincoro Añejo, GOLD (VIP hour only), Extra Añejo (VIP hour only)

Crown Royal: Reserve 18 yr. (VIP hour only)

Dewar’s: Caribbean Smooth, Japanese (this was a Mizunara cask) Smooth, French Smooth, 12 yr., 15 yr., 18 yr. (VIP hour only), 25 yr. (VIP hour only), Double Double 21 (VIP hour only), 19 yr. (VIP hour only) I don’t do a lot of blends but I had a class on Dewar’s once and learned about the amazing single malts that go into their whiskey which made me a fan.

El Tequileño: Reposado Gran Reserva, The Sassenach Select Double—Wood Reposado, Añejo Gran Reserva

FEW Spirits: Straight Bourbon, Straight Rye, American Whiskey, Cold Cut, Immortal Rye, Bottled-in-Bond Bourbon—(VIP hour only)

Frey Ranch: Bourbon, Rye, Single Barrel Rye (VIP hour only)

Gentleman Jack

Gladstone Axe

Glen Moray: 25 yr., Classic, Port Cask, Chardonnay Cask, Cabernet Cask, Sherry Cask, 12 yr., 15 yr., 18 yr., Pauillac Single Cask, 21 yr. (VIP hour only)

Glenmorangie: Original 10 yr., X by Glenmorangie, Lasanta 12 yr., Quinta 14 yr., Cadboll Estate 15 yr., 18 yr. (VIP hour only), Signet (VIP hour only) If I only had one single malt brand to enjoy, a pal told me, it would be Glenmorangie. I had to agree.

Gordon & MacPhail: Connoisseurs Choice, This was my favorite table as there were so many incredible aged whiskies to try. —Glenlivet 2004, —Bunnahabhain 1989, —Caol Ila 1997 – Cask Strength, —Tormore 1994 – Cask Strength, Glentauchers 1979 – Private Collection 1—(VIP hour only)

Hakushu: Smoky

Hibiki: Japanese Harmony

Jack Daniel’s: Tennessee Whiskey, Single Barrel Select, Bonded Tennessee Whiskey, Triple Mash Blended Straight—Whiskey (VIP hour only), Sinatra Select (VIP hour only)

Jefferson’s: Ocean Aged at Sea Rye, Reserve Pritchard Hill Cabernet—Cask Finished Bourbon

Johnnie Walker

Kikori

Knappogue Castle: 12 yr., 14 yr., 16 yr.

Knob Creek: 9 yr., Rye, 12 yr.

Legent

Little Book

Maker’s Mark: 46, Cask, BRT-01, BRT-02

Michter’s: US*1—Bourbon, —Rye, —American Whiskey, —Sour Mash, Toasted Barrel Finish Sour Mash (VIP hour only), 10 yr. Rye (VIP hour only)

Middle West Spirits: Straight Wheat, Straight Rye, Straight Bourbon, Bourbon Cream, Sherry Finished Bourbon (VIP hour only), Oloroso Wheat Whiskey (VIP hour only), Ported Pumpernickel Rye (VIP hour only) I’m a Middle West fan, first for their Pumpernickel rye. I believe they are the only ones in the U.S. making a pumpernickel whiskey. And these three, including the ported pumpernickel, blew my socks off.

Oban

Octomore 13.2: VS, VSOP, XO (VIP hour only)

OMAGE: (VIP hour only)

OYO Vodka: Honey Vanilla Bean, Stonefruit, Barrel-Finished Honey Vanilla Bean

Port Charlotte: 10 yr., Islay Barley 2013

Powers Irish Whiskey: Gold Label, Three Swallows, John Power

Rabbit Hole: Dareringer Sherry Cask Bourbon, Bourbon – Limited Release

Saint Cloud Kentucky Straight Bourbon: 100 Proof Single Barrel, X-Series (Abstrākt2) Single Barrel 110 Proof, 13 yr. Single Barrel, Barrel Proof (VIP hour only) Loved this discovery!

Seven Seals: Sherry Wood Finish, Port Wood Finish, Peated Port Wood Finish, Age of Taurus (VIP hour only), Age of Leo (VIP hour only)

Shanky’s Whip

Shenk’s Homestead Sour Mash: (VIP hour only)

Shunka Shuto: Spring, Summer, Autumn, Winter

SIA

Skrewball: Neat, Espresso martini (Skrewball, Kahlua—Coffee Liquor, & Cold Brew), Skrewball with Salt Rim, Skrewball with mixers (Cranberry, Apple Cider—Pineapple Juice, & Soda Water)

Smooth Ambler: Contradiction Bourbon, Founders’ Cask Strength—Series Rye

St. George Spirits: Lot 22 Single Malt, Baller Single Malt, Breaking & Entering American, Terroir Gin, Botanivore Gin, Spiced Pear Liqueur, NOLA Coffee Liqueur, Green Chile Vodka, Absinthe, 40th Anniversary Single Malt—(VIP hour only)

Talisker: 10yr

Teitessa Single Grain Japanese Whisky: 15 yr., 20 yr. (VIP hour only), 25 yr. (VIP hour only) This was my second favorite table, and a new Japanese whisky discovery for many if not all of us at the event. The 15 and 25 year old were both made the same way, and delicious. All three were very smooth and no need to add water.

Templeton: 4 yr., 6 yr., Barrel Strength, Stout Cask Finish, 10 yr. (VIP hour only), Single Barrel (VIP hour only)

Toki (as a Highball)

Vim & Petal Dry Gin

WhistlePig: PiggyBack 100% Rye, PiggyBack 100 Proof Bourbon, FarmStock Rye,
Small Batch Rye, Aged 10 yr. (VIP hour only) Fabulous finish on this one.

Widow Jane:10 yr. Bourbon, Lucky 13 Bourbon, Oak & Apple Wood Rye, Decadence (VIP hour only)

Yamazaki: Puncheon Cask, Sherry Cask, Mizunara Cask

Suntory Seminar

I don’t really know why I’m so enamored with Japanese whisky exactly, it may have been my exposure to Sake when I did my certification class, the books I was sent for review on Japanese drinks and Japanese whisky, the uniqueness of the Japanese Mizunara cask, the differences in how Japanese whisky tastes compared to Scotch whisky…or just fond memories of my high school boyfriend Jim Matsuo that still hasn’t come to a single reunion. LOL.

The Art of Blending: A Deconstruction of Hibiki Japanese Harmony

Jonathan Armstrong | BIO
West Coast Brand Ambassador | House of Suntory

Seminar description: Please join the House of Suntory for an extraordinary opportunity to discover and explore the depth of Japanese whisky. Tasting a selection of whiskies from Chita, Hakushu and Yamazaki distilleries, we will discuss the history, craftsmanship and terroir of the House of Suntory. Through the Art of Blending we will examine the influence of American oak, Spanish Sherry casks and Japanese Mizunara Oak barrels and share the subtle, refined and complex nature of Hibiki Japanese Harmony.

Back to me: The five we tried that led up to the final blend included 1. Chita clean (made from corn). 2. Yamazaki Puncheon cask was a bit harsh to me. 3. Yamazaki sherry cask (my personal “wow that’s good” favorite) 4. Yamazaki Mizunara oak (My second favorite but a bit tight. Hibiki is also the first known brand to make this.) 5. Hakushu heavily peated (not too peated in my opinion). And the final blend they all went into: 6. Hibiki Harmony (We have a bottle at home).

I had a similar class two years ago, and covered it here in this blog, but here are a couple of things that sounded new to me:

Yamazaki Distillery will be celebrating their centennial this year as they opened in 1923. I bet that will garner a nice celebration. Also single malt whisky lost in sales to a less alcoholic drink in Japan: the highball that is now the most popular drink in Japan.

Instagram for some of the distilleries:

@Glenmorangie @GlenmoDan @StGeorgeSpirits @Glen_Moray _Whisky @GordonAndMacPhail @Dewars @BalconesDistilling @WhistlePigWhiskey @MiddleWestSpirits @CrownRoyal @SaintCloudBourbon @TeitessaJapaneseWhiskey @SuntoryWhiskey @WhiskyAdvocate

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

NBA World Champion Scottie Pippen and Napa Wine Legend Dave Phinney to Keynote at Western Foodservice Expo

June 7, 2022 by evebushman

LOS ANGELES, CA, – Clarion Events Food & Beverage Group is thrilled to announce a dynamic keynote discussion that has just been added to the line-up for the upcoming Western Foodservice & Hospitality Expo. On Sunday, August 28 at 1:45 pm Scottie Pippen, NBA veteran and world champion and Dave Phinney, Napa wine legend and creative mastermind behind Savage & Cooke Distillery, will take Center Stage to discuss Wine, Whiskey & Winning. The panel will be moderated by Nightlife & Hospitality Expert Art Sutley in the exhibit hall at the Los Angeles Convention Center. Pippen will then stay to help judge the Hip Sip Competition: Bourbon Edition which will feature the duos new Digits Bourbon brand. For more information, visit www.westernfoodexpo.com.
“We invite all restaurant, beverage and foodservice professionals to join us for this must-attend event, which will highlight how Phinney and Pippen became all-stars in their respective fields, with a love for bourbon bringing their paths together. Show participants will uncover how integrating craft spirits into beverage programs can meet the demand for spirits, increase bar revenues and craft new cocktails,” said Rita Ugianskis, Vice President, Clarion Events Food & Beverage Group. “As a team, Phinney and Pippen share a strong, competitive nature for delivering Digits Bourbon, a quality bourbon that will ignite any on-premise location’s offerings.”

Dave Phinney has a colorful, storied history in the craft beverage world. Twenty years ago, he took a friend up on an offer to spend a semester “studying” in Florence, Italy. This trip sparked what would become lifelong passions – history, agriculture, winemaking and the profound act of turning something from the earth into a beverage. After this epic trip, Dave moved to the Napa Valley and landed a job at the Robert Mondavi Winery in 1997 as a temporary harvest worker. He decided that if he was going to work this hard, it would eventually have to be for himself. So, in 1998 he founded his first brand with two tons of zinfandel and not much else. He spent the next decade making wine for others as well as himself and has since grown several companies into multinational brands. During this time, Dave also became increasingly interested in spirits. In 2016, Dave started the Savage & Cooke distillery. He applied all that he learned over the years in winemaking and took a very different approach, notably finishing all of his spirits in wine barrels from his collection of projects. Dave decided to base Savage & Cooke on Mare Island, which is renowned for its rich history and architecture.

The keynote will be moderated by Art Sutley, Nightlife & Hospitality Expert, and one of the industry experts behind Bar Business Magazine. As an educator in the industry, he speaks at many of the top restaurant and cocktail tradeshows globally. Art has appeared on the Paramount Network’s hit TV Show Bar Rescue as a Recon Expert assisting host and industry expert Jon Taffer. Most recently Art has joined the team at Savage & Cooke Distillery. From Sunday, August 28 through Tuesday, August 30 the Western Foodservice & Hospitality Expo and Coffee Fest Los Angeles will showcase hundreds of leading vendors, at the Los Angeles Convention Center, demonstrating and sampling the newest food products, technology and equipment for the restaurant, foodservice, specialty beverage and hospitality markets. The Show Floor is now accepting applications for new vendors. For companies interested in exhibiting, contact Brian Bernstein, Show Manager at (203) 484-8056 or brian.bernstein@clarionevents.com. For access to the most up-to-date floor plan, click here. The Western Foodservice & Hospitality Expo is owned by Clarion Events Food & Beverage Group and sponsored by the California Restaurant Association. Clarion Events (us.clarionevents.com) produces 37 events across thirteen sectors of both trade and consumer events. The Clarion Events Food & Beverage Group also includes the Florida Restaurant & Lodging Show, the International Restaurant & Foodservice Show of New York, Coffee Fest and The NGA Show. Clarion Events acquired PennWell in early 2018, bringing 4 Tradeshow 200 events into the U.S. portfolio and super-charging the already rapid growth. Clarion Events has offices in Trumbull, CT; Kennesaw, GA; Boca Raton, FL; Tacoma, WA, and Fairlawn, NJ.

Spirit of Speyside Whisky Festival: SET TO REIGNITE SPEYSIDE’S SPIRIT IN 2022

March 26, 2022 by evebushman

Over five hundred events within the Festival, which runs from 27 April to 2 May, have been announced. These will allow ticket holders exclusive access to world famous distilleries, the chance to meet the craftspeople behind the liquid and immerse themselves in the heart of malt whisky country.

The Spirit of Speyside Whisky Festival team gathered 3 March with key event partners to reveal some of the events on offer.

Programme highlights include History of the Highball with whisky legend Sarah Burgess, an evening not to be missed with Glen Moray’s Iain Allan at Elgin Cathedral and one of a kind experiences at a number of distilleries not usually open to the public including Dufftown, Tamdhu and Tamnavulin distillery tours and tastings.

George McNeil, chairman of The Spirit of Speyside Whisky Festival, said:

“We have an impressive range of events on offer, with some stellar new additions to the 2022 programme including an eclectic amalgamation of Star Wars and whisky tasting in memory of Brett Ferencz known to many as the Scotch Trooper, with 25% of ticket sales going towards cancer research. “The last few years have been difficult for everyone and as we begin to return to normality I know that the many partners and people who help to bring the Festival to life are gearing up to welcome people from all over the globe to Speyside. “I hope to see people from far and wide joining us to celebrate the world’s largest producing whisky region, from whisky novices, budding master blenders and everyone in between. I look forward to welcoming people once again to an area I am lucky enough to call home.”

Paul Bush OBE, VisitScotland’s Director of Events, said:

“We are delighted to support the Spirit of Speyside Whisky Festival through our International Events Funding Programme. Its 2022 line-up of tastings, ceilidhs, distillery tours and more looks set to deliver another fantastic celebration of Scotland’s national drink. Uniquely Scottish events such as the Spirit of Speyside Whisky Festival can only serve to further strengthen the country’s reputation as a world-leading events destination.”

Click the link to watch a quick summary of what to expect during this year’s Festival! https://youtu.be/6QZ38Zl6-9Q

Some of the 2022 Programme Highlights:

Star Wars and Whisky NEW TO 2022

A brand new event from the Dowans for 2022. 25% of all ticket sales will go to Cancer Research in memory of the ultimate Star Wars and whisky fan Brett Ferencz whose Scotch Trooper alter ego always made people smile! Experience whisky tasting with a difference.

Glen Moray: Chapter and Verse NEW TO 2022

Join Glen Moray’s Iain Allan who will host an atmospheric evening in Elgin Cathedral’s Chapter House with members of Historic Scotland who will regale with tales while some of Glen Moray’s finest drams are available to taste.

Ballindalloch Whisky and Chocolate Immersive Sensory Experience NEW to 2022

This is an interactive tasting experiment to learn about the wonders of pairing different age statement whiskies with some of the highest quality craft chocolate in the world. From a new make to a whisky that is nearly 30-years-old, matured in a range of traditional casks, you will have the unique opportunity to do this tasting alongside the McPherson-Grant family and the Ballindalloch whisky creation team.

Celebrating 25 Years of A’bunadh NEW to 202

Join Master Distiller Graeme Cruickshank in conversation with archivist Chris Brousseau, Brand Ambassador Caris Simpson and the team in celebrating the twenty-fifth anniversary of the iconic Aberlour liquid. The evening includes a tasting combined with a dining experience and each guest will take away an engraved bottle of the latest A’Bunadh batch.

Dufftown Distillery

This collection of events promises a truly unique experience, with the chance to visit four Speyside distilleries which are normally not open to the public; Roseisle, Linkwood, Dufftown and Mortlach Distillery. Driving? No problem, drams can be taken away to enjoy at leisure.

Scottish Aperitivo Hour (weather permitting)

John Dewar & Sons are back with their famed and free Scottish Aperitivo Hour event. Enjoy sampling a couple of special single malts with friends whilst you take in the surroundings.

Whisky Auction

The only whisky auction during the Spirit of Speyside Whisky Festival, and an event not to be missed.

Tamdhu Distillery Tour and Tasting

Take part in a very exclusive guided tour of Tamdhu Distillery, which is normally closed to the public. Tour includes a tasting of three drams: 12 Year Old, 15 Year Old and a brand-new surprise final dram.

Tamnavulin Distillery Tour and Tasting Experience

Usually closed to the public, join the distillery brewer for a guided tour, followed by a guided tasting of four Tamnavulin expressions and their hand selected perfect pairing, complete with a signature Speyside cocktail.

History of the HighBall with Sarah Burgess NEW TO 2022

Come along to the oldest Whisky Hotel in Speyside, The Craigellachie Hotel and join Sarah Burgess, Creative Director of The Craigellachie Collection along with a special guest, for a special journey and demonstration into the history of the HighBall. Included in ticket price, four Highball Cocktails.

For further information please visit:

Website: www.spiritofspeyside.com

Facebook: WhiskyFestival

Instagram: spirit_speyside

Twitter: spirit_speyside

My Fave Spirits: A Part Two on The Year When Drinking Spirits Became Everyone’s Favorite Pastime

February 19, 2021 by evebushman

The article I did on the wines I had in 2020 was a lot longer read than this will be, but since I do divide my time between reviewing both I wanted to share some of the spirits, and some of the cocktails, I enjoyed last year.

Single Spirits

NEFT Vodka is made from pure Austrian spring water, is a San Francisco World Spirits Competition winner for BEST VODKA, and has been awarded many GOLD and DOUBLE GOLD medals from other competitions! Tasting: Aroma from two inches away and swirling: reminded me of a very fine sake, like a daiginjo where the sake rice has been milled down to 50%. With a gentle sweetness, as well as a creaminess, and some slightly buttery and even nutty notes. Flavor: Smooth, burn on the mid palate only and not immediate. Still reminding me of a fine cold sake but of course, this is definitely a smooth and creamy vodka. The mouthfeel makes me want to sip alone, not masked by ingredients in a cocktail or even with ice. If I hold on the palate, the way whisky master blender Richard Patterson instructs for tasting single malt scotch, the mouthfeel only becomes rounder and more balanced.

Gonzalez Byass Familia de Vino and The Dalmore: In three small wine tasting glasses we sampled the Alfonso, Apostoles and Matusalem sherries. Almost immediately we noted similar aromas and flavors found in The Dalmore definitely came from these three different sherry casks that they had aged in. Quite remarkable. Also of note, even though the three sherries grew sweeter on the nose as we tasted through them, that didn’t transfer to high sugar in the mouth… The Dalmore 12 yo was an entire bowl of fancy roasted and slightly salted nuts, vanilla bean and a hint of banana. The 15 yo, my favorite of the three, had a sweeter nose; rounder, more fruit, creamy, with a little toasted almond and pineapple. And the 18 yo, following a trend, had the sweetest nose, with lots of toasted oak and more spice. Simply outstanding.

Enjoyed a virtual tasting and happy hour via Zoom with the founder of Empress 1908 Gin, Peter Hunt, complete with a bottle of their gin, fancy bar tools, unique recipe cards and a list of ingredients I would need to make “seasonal focused cocktails…” I was already a fan of the gin, now even more so!

House of Suntory and their distilleries, blended and single malts, different oaks for aging, rare and some discontinued = amazing tasting and lesson! It was the Yamazaki 18 that stole Eddie’s heart, and wallet if we could ever find it! While I was completely content with the Hibiki Harmony blend that benefitted from five different types of oak barrels.

Lots that we learned thanks to the Suntory Brand Ambassador Jonathan Armstrong and the Southern California Whiskey Club.

El Sativo, the 2020 Tequila of the Year at the San Francisco World Spirits Competition, launched last summer. 100% Blue Agave – Single Estate – 100% USDA Organic – 100% NON-GMO – Certified OK Kosher… And this is what I thought: Notes of vanilla bean, heavy sweet cream and toasted popcorn kernel – with no burn whatsoever – on the nose. The taste was smooth yet peppery – so interesting – and flavors reminiscent of buttered popcorn, and that same cream, ending with a spicy finish. Really liked having it both smooth and spicy! Then tried it with a little bit of squeezed lemon and it was like a lo-cal Margarita. This is not a tequila to shoot!

Had a great time sampling Country Smooth whiskey with a bunch of Women Who Whiskey LA members as well as Country Smooth founder, Lori Carcich, and two members of her team, Kyle Cammon and Scott Touchton. The approximately $25 whiskey – find at Total Wine all over Cali – was both spicy and sweet and didn’t get washed down in the cocktails we made with it.

Cocktails

Gin Martini: 2-3 ounces of the highly aromatic and flavorful Monkey 47, 1/2 ounce of Lillet Blanc (a white Bordeaux wine with quinine and other botanicals), shaken or stirred, then drained into a chilled Martini glass, with orange peel on rim and as garnish.

Sazerac: Build in a shaker with ice: 2 ounces rye whiskey (husband prefers Bulleit), 3 dashes bitters, 1 teaspoon simple syrup, stir or shake. Grab an iced Coupe glass from your freezer (we keep a couple of Coupe and Martini glasses there), and pour about a tablespoon of Absinthe in to coat the empty glass. We like that flavor so I tend to make sure the entire inside of the Coupe is coated, then discard the Absinthe. Pour your cocktail into the coupe, garnish with one Luxardo cherry.

My Grand Negroni: When there’s only time for one, make it big! With 1.5 to 2 ounces gin (as opposed to only 1 ounce) to 1 ounce sweet vermouth and 1 ounce Campari, shaken over ice, poured into an iced Martini or Coupe glass and garnished with orange peel.

Gin and Tonic: Use Empress 1908 Gin that changes to a lighter purple/pink hue when you add tonic, and constructed the way we had G and Ts all over Spain: In a large round wine glass (aka a Pinot glass) 1/2 filled with ice, add 2 ounces gin, 4-6 ounces of tonic, garnish with lime or orange peel.

The go-to Martini: I’ve been making this one for my husband for years. Build in a martini shaker filled with ice: 2-3 ounces Ketel One Vodka, 1/2 ounce Domaine De Canton Ginger Liqueur (think candied ginger), shake like mad, pour into a chilled Martini or Coupe glass, use lemon peel on rim and garnish.

Whiskey Sour: In a martini shaker without any ice build 2 ounces your choice of whisky – I used Dewars 12 YO scotch whisky as I had taken a class on them years ago and loved all of the single malts that go into the blend. You can use single malt or Bourbon If that’s your preference. Then add 3/4 ounces of freshly squeezed lemon juice (not from a bottle), 1/2 ounce simple syrup, 3 generous dashes of Angostura bitters and 1 egg white. Shake for 7-10 seconds, then add a few ice cubes just to cool off your drink and shake again for an additional 7-10 seconds. Strain (super important as no one wants a glob of egg white in their glass) into a chilled coupe or serve on the rocks, add a Luxardo cherry for garnish.

My Blue Martini: In a martini shaker over ice build 2 parts Empress 1908 Gin, 1/4 to 1/2 creme de violette, shake like mad, pour into a chilled coupe or martini glass, garnish with orange peel and feel very refreshed!

The Queen Bee: With Empress 1908 Gin, lemon juice, honey syrup, apricot jam and grated cinnamon! I also tried my hand at the Cranberry 75, also with Empress 1908 Gin, lemon juice, cranberry juice, simple syrup and Prosecco on top!
(Google Empress for the measurements.)

Amaro Spritz: You only need three ounces of soda, two ounces of Amaro and a little squeeze of lemon or orange! Build in a tall Collins glass, stir, add ice and enjoy as an aperitif before dinner like we did or as a digestif afterwards!

Gin Old Fashioned: Build in a shaker two ounces your choice of gin, 2 dashes bitters (which gives it some color), about 1/2 teaspoon of simple syrup based on your own preference (if you muddle a sugar cube that’s about one teaspoon) and garnish with orange peel. Shake or stir, pour into an iced coupe or rocks glass.

Whiskey Buck: over cracked ice in a copper mug add two ounces rye whisky, juice of 1/2 lemon, and then fill as far as you like with ginger beer and give it a stir. It has a LOT more flavor that the traditional Moscow Mule made with vodka, and that same kick from the ginger and tart from the lemon. Trust me, in times like this when the vodka may be running low, get into your rye whisky for a change!

From Restaurants, on patios and to-go

Margaritas from Dario’s, classic Mai Tai at Eighth and Rail, Martinis from Old Town Junction, Backwoods, The Social and Salt Creek Grille. Loved the new Espresso Martini at Newhall Press Room! At SY Kitchen in Santa Ynez William Perbellini made us his Smoked Old Fashioned and a Barrel Aged Negroni, both outstanding. And last but not least we sadly had our last cocktails from Newhall Refinery.

In Paso: We made a quick stop at Azeo Distillery but made the time to taste and grab some swag from our friend David Vondrasek, the distiller, who is also the winemaker for Artisan Uprising! We sampled through rum, tequila, vodka – all very good, and we also saw his giant still! Definitely visit with them the next time you are in Paso and tell them I sent you, you won’t regret it!

Hollywood: Went to the Japan House LA for a “fun evening of Japanese Craft Spirits”, specifically to learn about and taste distilled spirits Shochu and Awamori alone and in a wide range of amazing cocktails.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Whiskey Club Awarded with Top 5-Star Rating from Top Consumer Reviews

January 20, 2021 by evebushman

OVERLAND PARK, KAN. (PRWEB) – TopConsumerReviews.com recently gave its best-in-class 5-star rating to Pour More, an award-winning source of online Whiskey Club subscriptions.

From beginners to connoisseurs alike, whiskey is soaring in popularity. People enjoy it in many ways, from single malts made by the biggest names in the industry to blended varieties offered by small craft distillers — whether spelled the Irish way with an “e” or the Scottish way without! But, with so many pubs and bars closed down this year, more whiskey-lovers are having to find ways to partake their favorite drink at home. That’s where Whiskey Clubs come in: delivering new kinds to sample every month, especially from independent bottlers that probably aren’t available nationwide. These subscription-based clubs are an excellent gift-giving option as well, letting lucky recipients have a surprise every month — for up to a year at a time!

“If you’re looking for a truly customizable Whiskey Club, look no further than Pour More,” according to Brian Dolezal of TopConsumerReviews.com, LLC. “This fantastic subscription program lets whiskey enthusiasts be extremely specific about what they’d like to try, whether that’s scotch or bourbon, budget-friendly bottles or rare varieties, and so forth. Recipients get one 750 mL bottle each month, as well as a fun and informative newsletter describing the heritage and production technique behind the beverage. What an amazing gift that keeps on giving, especially for true lovers of whiskey! Pour More earns our highest recommendation among providers of Whiskey Clubs in 2020.
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To find out more about Pour More and other Whiskey Club memberships, including reviews and comparison rankings, please visit the Whiskey Clubs category of TopConsumerReviews.com at https://www.topconsumerreviews.com/best-whiskey-clubs/.

About Pour More
Pour More was created as a way to help people explore beyond their everyday staples. To expand preferences, to share stories and history, and to help create experiences that club members can share with others. In a world so increasingly focused on “posting this” and “liking that”, Pour More hopes to create an experience that is best enjoyed amongst people sitting together. And if they happen to be sitting together in front of a campfire with cigars…well then all the better.

About TopConsumerReviews.com
TopConsumerReviews.com, LLC is a leading provider of reviews and rankings for thousands of consumer products and services. From Whiskey Clubs to Beer Clubs and Wine Stores, TopConsumerReviews.com delivers in-depth product evaluations in order to make purchasing decisions easier.

Vintage Eve Circa 7/2018: Neat Spirits Tasting in Neat Spirits Glass!

January 19, 2021 by evebushman

Earlier this year, in April, I attended the Universal Whisky Experience in Las Vegas. Besides tasting the new, rare and old, attendees also had opportunities to take classes. In one of my classes two people sitting next to me pulled out their own tasting glasses – a stemless, fat rounded shape with a wide lip at the top – as opposed to using the Glencairn crystal glasses – wider at the bottom than the top, a tall tulip shape – the majority of us were given and used for evaluation.

I had seen a lot of aficionados bringing their own glassware at events, so this was of no surprise to me. But when we left the class one of them handed me a fresh clean glass as a gift, along with a one-page information sheet. I quickly learned that no less than 20 spirit competitions had adopted the Neat tasting glass and six of my spirit mentors loved them…it was definitely my turn to give it a whirl.

It’s taken me a few months to get around to trying out their glass. But what I read intrigued me: the reduction of alcohol burn on the nose and numbing, which could only increase the enjoyment of tasting. As I almost always add a dribble of water to a rare whisky or a large cube to an every day one, I don’t have the burning or numbing problem often. But I do at events. So, here goes, and onto my test.

Aromas from Neat vs. the Glencairn

Instructions from Neat: 1. Hold glass level, nose in center of “sweet spot” at rim level, and sniff. 2. Move nose to rim edge to detect diluted alcohol (less nose burn). 3. Breathe through nose (closed mouth), do not add water. Placing nose in neck will detect nose-numbing alcohol as in traditional glasses.

Glencairn

Bunnahabhain 12 YO

No water or ice added, got the definite usual nose burn as expected.

Neat

Bunnahabhain 12 YO

No nose burn – if done as indicated.

My Conclusion

In case you are wondering, the aromas were pretty much the same for me in either glass – in this first test. While one testimony claimed that the Neat glass makes the aromas “enhancing” I could only agree as it masks the numbing alcohol agent. Another reviewer also found it to “enhance” in a food pairing, and again, I thought, heck ya, as the alcohol isn’t overwhelming the palate.

I also did have to agree with reviewers that found the glass to heighten the “purity” of any spirit, dissipating the “alcohol aroma to pick up subtleties in spirits like vodka” and I now looked forward to trying my Neat glass with different brands of vodkas, a spirit that is widely “enhanced” with many different flavors in many different cocktails. I had done a vodka tasting years ago, and many of my guests were only able to discern the amount of harshness in a vodka; it took a lot of tasting to finally get them to notice if there were other subtle flavor differences, which left me to wonder: How would my next vodka tasting go with these glasses? Something to ponder…for now I will do my pondering over the Bunnahabhain…in my Neat glass.

From the Website

In 2003, a simple glass blowing mistake created an amazing shape which displays the true expression of spirits, and launched a new, scientific approach to glass design, which we call Naturally Engineered Aroma Technology (NEAT).

Studying human olfactory physiology and applying physical and chemistry science, we unlocked the hidden dimensions of distilled spirits with a glass that enhances drinking pleasure, enjoyment, and diagnostics. Nine years, fifty two design revisions, hundreds of tastings and aroma profile studies developed NEAT, the perfect spirits glass.

Taste the Truth: Taste and aroma are true measures of a spirit’s quality. Alcohol burn numbs the nose and overwhelms the truth, spoiling your drinking experience. Neat eliminates nose burn and numbing, enhancing ability to detect, savor, and enjoy the subtle, wonderful aromas the distiller intended.

Science Drives Design, and Form Follows Function: NEAT was tested against other spirits glasses under controlled, uniform conditions by University of Nevada at Las Vegas (UNLV) Chemistry Department to verify results. Science built a better glass.

https://twitter.com/TheNEATGlass

https://www.youtube.com/channel/UCvRtJRm6jxqtf6fK04MsPvA

https://www.linkedin.com/in/george-manska-14747113/

https://www.facebook.com/theneatglass?ref=hl

https://www.theneatglass.com/

https://www.instagram.com/theneatglass/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

The House of Suntory Tasting with Brand Ambassador Jonathan Armstrong

January 1, 2021 by evebushman

The Southern California Whiskey Club had a special Friday night event with brand ambassador Jonathan Armstrong guiding us through the history and production of this famed Japanese company: The House of Suntory. “Founded in 1899 by Shinjiro Torii, the House of Suntory has pioneered the art of Japanese whisky. This event is for everyone interested in whisky, from veteran connoisseurs to beginners, and will include a short Japanese whisky 101 portion to provide an introduction to the category.”

I had read two books on Japanese drinks, one completely devoted to whisky, to delve deep this is a link to my review of the book Japanese Whisky by Brian Ashcraft. Some of the same points were made by Armstrong: including, among other things, the use of Japanese white oak Mizunara casks and plum wine casks, and learning about Masataka Taketsuru, the founder of Nikka Distillery, who started his career in Scotland learning all he could about making whisky. From there he became the first distiller in Japan – at Suntory’s Yamazaki Distillery.

Armstrong also explained that Torii founded Suntory in 1899. The name Suntory is a nod to the Land of the Rising Sun (Japan) and Tory (Torii himself). In the beginning whisky was used for medicinal purposes. The imported Scotch whisky, blended it and sold it to their customers – including Taketsuru.

In 1907 they invented a “port wine” that was a blend of sherries and became a success. With the money they were making they were able to start the distillery in 1923. It was then that Torii went to both Scotland and France to learn what he could about both whisky and wine making. Consumption hit a high point in 1972 and they built a new distillery to meet demand.

Now, onto the tasting!

Suntory Whisky Toki is a blended whisky, with a very light color, notes of cream, toast, apricot and apple. The Hibiki Harmony blend was made with five different types of casks, and exhibited aromas and flavors that included sweet caramel, roasted nuts and vanilla bean. Next we sampled the Hibiki 12 Year Old, a blended whisky that is no longer made! Another blend of whiskies and casks, this time three different ones, gave the whisky notes of smoke, almond, fruit, spice and mild salinity.

The Yamazaki 12 Year Old had a really different nose from its predecessors: dried plum, berries, pipe smoke, kernel and cream.

Finally, the dram a lot of us were waiting for, the Yamazaki 18 Year Old was next to try. Armstrong explained that the 18 YO has a different recipe each time it’s made. He said it isn’t just the 12 YO with another 6 years. Destined to be my husband’s overall favorite, while I was quite happy with the Hibiki Harmony, the Yamazaki 18 YO was rich and layered, slight notes of golden raisins and a very full mouthfeel.

Taking a breath, and with two more whiskies to go, we jumped to the Hakushu 12 Year Old. This tasted a little peaty to me! Eddie thought I was nuts but lo and behold Armstrong said that the “bonfire” smoke was definitely there. Also contributing to the whisky were spicy hickory notes, one taster said it reminded them of beef jerky. And, finally we were on to our last whisky, the Hakushu 18 Year old. This last dram was all caramel, mango and mint – quite interesting and a nice finish to the tasting.

Suntory website [link]

Dalmore and Gonzales Byass Sherry With Women Who Whiskey LA!

November 13, 2020 by evebushman

“The Sherries of Gonzalez Byass: DNA of The Dalmore” was the name of the Zoom presentation organized by Women Who Whiskey LA I attended recently. This is an excerpt from the invitation:

We are beyond excited to welcome back Craig Bridger, Head of Education for The Dalmore Single Malt Scotch, who will co-host this intimate virtual class with Claire Henderson, Senior Brand Manager for Gonzales Byass Sherry…Women Who Whiskey Los Angeles is honored to host this exclusive event: an in-depth exploration of two historic liquids and a century-long partnership. Craig and Claire will discuss the unique relationship between these two noble houses — a relationship critical to the sumptuous character so beloved in The Dalmore whose signature chocolate and orange character is imbued with rich and nutty flavors from the sherry…

We will start with a boozy Dalmore cocktail then explore the interactive flavor influences of these powerhouse spirit brands with a dram each of The Dalmore 12 yo, The Dalmore 15 yo and The Dalmore 18 yo as well as a dram each of three Gonzales Byass Sherries.

We Learned While We Tasted

We did indeed start with Bridger showing us how a Royal Sour, aka Whiskey Sour, is made (recipe at the end of this article). I found this helpful as I had never made this cocktail with an egg white. Bridger knows his way not only around The Dalmore and has exceptional bartending skills as well. Then, onto the tasting and lesson!

Gonzalez Byass Familia de Vino and The Dalmore

In three small wine tasting glasses we sampled the Alfonso, Apostoles and Matusalem sherries. Almost immediately we noted similar aromas and flavors found in The Dalmore definitely came from these three different sherry casks that they had aged in. Quite remarkable. Also of note, even though the three sherries grew sweeter on the nose as we tasted through them, that didn’t transfer to high sugar in the mouth.

“What makes us definitive (is our use of) exclusive casks and…the one of a kind sherry casks from Gonzalez Byass,” Bridger began. Henderson, from Scotland, added in arich Scottish tone, “This presentation is (to show) why the sherry cask is so important.” She also noted that Scots drank fortified wine as regular wine would spoil. The fortified wine, of course, was Sherry. The Highlands were littered with sherry casks that were then used for storage, transportation and of course, whisky. The Dalmore was one of the first to do it. (The photo shows a 23 yo in a sherry cask.)

Henderson went on to explain that Gonzalez Byass was established in 1936 in Jerez, Spain. The area is dependent on rainfall as you’re not allowed to irrigate Sherry vines. That lack of rainfall means the roots have to dig deep for water, and accounts for more salinity. Finally, Sherry is aged in American oak casks.

Alfonso had notes of almond, caramel, dried apply and vanilla. The Apostoles reminded me of a Port with some candied apple and that same almond. Finally the Matusalem, my favorite, had aromas and full flavors that included coffee, toast, cream, oak, milk chocolate, hazelnut and prunes.

The Dalmore 12 yo was an entire bowl of fancy roasted and slightly salted nuts, vanilla bean and a hint of banana. The 15 yo, my favorite of the three, had a sweeter nose; rounder, more fruit, creamy, with a little toasted almond and pineapple. And the 18 yo, following a trend, had the sweetest nose, with lots of toasted oak and more spice. Simply outstanding.

My conclusion was exactly what Bridger and Henderson were going for: One could easily see the corresponding notes between the Sherries and the whisky.

The Royal Sour (Recipe)

2 oz – Scotch (ideally, The Dalmore 12 or Port Wood)

3/4 oz – Fresh squeezed lemon juice

1/2 oz – Demerara Simple Syrup

1 small egg (or 3/4 oz aquafaba/liquid from canned chickpeas for vegan options)

Black walnut bitters (or Angostura)

Ice

A cocktail shaker (a mason jar will work)

Vintage Eve Circa April 2018: Virtual Visit to The Oban Distillery Via Universal Whisky Experience

September 29, 2020 by evebushman

If you had a chance to read my opening story on the Universal Whisky Experience 2018 – aka the Nth – you knew that besides the four hour grand tasting there were master classes held the following day. Of the several that were offered, in two different sessions, I was able to snake a seat in two.

This account is of my time, well spent indeed, with the very entertaining and well educated Whisky Ambassador Ewan Morgan.

With no less than seven single malts in front of each student, and no labeling to enlighten us to the year or barrel profile, I knew I would be hanging on Morgan’s every word. And lucky for me there was a wee lesson to be learned between the tasting.

In 1760 the small town of Oban (aka “Little Bay”) was already known for “whisky, wool and straw hats” according to the town’s documentation. By 1794 distilling began and by 1887 they were up to 35 thousand gallons per year. Present day Oban distills 660 thousand liters annually. In all that time the town has stayed pretty much the same.

Anxious to taste, Wagner said we would now note how the whisky would change in the bottle – due to age – and once opened in our glass.

Oban’s Revealed

Whisky #1

This whisky was simply titled “Newmake” – which essentially means that it had no maturation in oak or color added. Distilled just about two months prior, on February 13, 2018, I noted an aroma of golden raisins – which prompted a later comment about how wine people use descriptors that whisky people don’t.

LOL While Morgan said that though this whisky had a long way to go it still carried the “distinct fruity character Oban is known for.” When someone else detected a malt aroma Morgan told us to rub our hands together quickly and then take a whiff. That aroma, he said, is the same as the malt we find in some whisky.

Whisky #2

This proved to be a 9 year old, and not tasted before. One of Oban’s “experiments” in releasing earlier than usual. The group thought it was a “fruit bomb, both hot and sweet.” The addition of some water reduced the alcohol burn, which is often the case, but I didn’t note any new aromas.

Whisky #3

A 17 year old whisky that had sweetness and a good balance of flavor and alcohol. About 53% ABV. This was one of Wagner’s favorites.

Whisky #4

An 18 year old with 43% ABV that I got aromas of caramel and popcorn, Wagner noted fig and vanilla. The whisky is only available in the U.S. Lucky us. And less than 9,000 bottles were made.

Whisky #5

Next came the “Little Bay” blend of single malted between nine and 14 years old, 43% ABV. The whisky had matured in both rye barrels and former sherry casks – marrying them both in the same tank for nine months. I got sweet notes or caramel and vanilla bean.

Whisky #6

Prepare yourself now – this 12 year old whisky had been distilled circa 1968. Morgan had obtained two bottles from a collector in London for about $350 each. The fruit and cream notes were perfect on my palate, and very little burn. Wagner also noted a heavier, viscosity and smoky quality. Of course this would be my favorite in the tasting. It’s not often you get to taste both a rare and aged whisky and I really wanted to linger over it.

Whisky #7

Our last whisky was a 21 year old. 58.5% ABV that had aged in American oak and former sherry casks. And though the whisky was cask strength it required no addition of water to open up the aromas and flavor. Wagner noted coconut, fruit, fudge and burnt marshmallow on this one…while I was wondering why he sounded like a wine sommelier. LOL again.

So that’s it. If you want to have some more fun Google Nick Offerman at Oban Distillery on You Tube. He tells the story of how only seven employees run the distillery – in quite a different way than what you might expect.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.