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Sammy Hagar Shares His Favorite Cocktail Recipes in “Sammy Hagar’s Cocktail Hits: 85 Personal Favorites from the Red Rocker”

April 26, 2022 by evebushman

LOS ANGELES – “Sammy Hagar’s Cocktail Hits: 85 Personal Favorites from the Red Rocker,” the third book by legendary rocker, spirits trailblazer and #1 New York Times bestselling author, Sammy Hagar, is officially available. Published by Skyhorse Publishing and Culinary Book Creations and co-authored with James Beard Award-winning cookbook author, James O. Fraioli, the book is available for order now on Amazon, Barnes & Noble, Target and other top retailers.

Hagar’s debut cocktail book brings his party rock anthem, “Mas Tequila!” to life with a collection of recipes paired with some of the Red Rocker’s greatest memories. “I wrote this book for the Redheads,” said Hagar of his dedicated fans. “I have been working and studying the art of making and drinking cocktails for decades now and have finally pulled together all of my favorites, my knowledge on how to do it, and what you need to throw the best parties with the best cocktails. I guarantee this is the only cocktail book you will ever need.”

The collection of cocktail recipes are crafted with the Red Rocker’s award-winning spirits portfolio including Santo Tequila Reposado, Santo Tequila Blanco and Santo Mezquila, a partnership with bigger-than-life award-winning chef and TV personality, Guy Fieri; and Beach Bar Rum, a partnership with fellow GRAMMY award winner, Rick Springfield.

Hagar’s longtime friend, Fieri wrote the forward for the book, in which he notes, “One of the greatest things about Sammy is how he loves to share all of these experiences with his friends, family and fans, and this book is a perfect example of that.” The recipes have earned praise, which are documented in the book, from famed foodies and rockstars alike. They include world-famous chefs Emeril Lagasse and Michael Mina, music legend, Toby Keith, Patrón Spirits founder, John Paul Dejoria and Campari Group Chairman, Luca Garavoglia.

In addition to bartending basics and cocktail foundations, chapters of the book include: Splash of Aloha!, Hawaii’s coolest cocktails; Mas Tequila, South of the Border cocktails; Sinful Signatures, Vegas-inspired cocktails; Tinseltown Twists with Cleveland Pre-Funk, an original mix of Hollywood and Cleveland’s best cocktails; and Encore, more of Sammy’s personal favorites.

Signature cocktail recipes include the Coconut Mojito, Maui Mama, Tiki Swizzle, Blanco Gimlet, Coco Loco, Coronarita, Santo Oaxaca, Santo Paloma, Brazilian Kiss, Vojito, Strawberry Surf, Black & Blue Lemonade, and more.

Hagar created his Cabo Wabo Cantinas and Sammy’s Beach Bar & Grills as a place where people could hang out with their friends and families while enjoying cocktails and soaking up the unique cultures of the places he enjoys most; the recipes in Sammy’s Cocktail Hits: 85 Personal Favorites from the Red Rocker reflect those differences.

“Sammy Hagar’s Cocktail Hits: 85 Personal Favorites from the Red Rocker” is priced at $29.99 for hardcover and $19.99 on Kindle. Additional information is available at http://www.redrocker.com/cocktailhits.

About Sammy Hagar:

For more than four decades, Sammy Hagar has been recognized as one of the best and most accomplished lead singers and songwriters in rock music. From breaking into the industry with the seminal hard rock band Montrose, to his multi-platinum solo career, to his ride as the frontman of Van Halen, Chickenfoot and his latest best-selling supergroup The Circle, Hagar has amassed 25 Platinum albums on sales surpassing 50 million worldwide. Along his journey, he has set the tone for some of the greatest rock anthems ever written with songs like “I Can’t Drive 55,” “Right Now,” and “Why Can’t This Be Love” and earned the highest respect of the music industry with a Grammy Award and induction into the Rock and Roll Hall of Fame. Since launching his flagship Cabo Wabo Cantina, he’s turned a lifelong passion for great food, music and spirits into a thriving and iconic lifestyle brand that now encompass top-shelf labels, Cabo Wabo Tequila (sold in 2008), Sammy’s Beach Bar Rum and Santo Tequila, as well as several restaurants. Never one to hit the brakes, Sammy’s also expanded his successes into publishing, TV, radio and beyond, including five seasons of his hit TV show “Rock & Roll Road Trip with Sammy Hagar” and as host of “Sammy Hagar’s Top Rock Countdown,” a weekly syndicated radio show broadcast airing on 90+ US stations. He’s also a #1 NYT bestselling author and dedicated philanthropist. Visit RedRocker.com for more information.

About James O. Fraioli:

James O. Fraioli is a James Beard Award-winning cookbook author. He has more than 40 published titles to his credit. His celebrated books have been featured on the Food Network, The Ellen DeGeneres Show, and in O, The Oprah Magazine, Vogue, People, Forbes, The Wall Street Journal, and The New York Times. He is the founder and president of Culinary Book Creations. Visit www.culinarybookcreations.com.

Filed Under: Guests Tagged With: blanco, chef, cocktail, cocktails, culinary, james beard, las vegas, mojito, reposado, rum, spirits, tequila

International Pizza Expo and Conference 2022! So Many Great Discoveries!

April 15, 2022 by evebushman

Attended my first Pizza Expo last year at the Las Vegas Convention Center. Why would a wine and spirits writer attend a pizza show? Well, considering that all that wonderful cheesy crusty meat-lovers-and-more pizza HAS to be paired with wine or spirits, and I’m there. We got to try some amazing new products, new toppings and new sides. The row of pizza ovens alone made your mouth water! Couldn’t wait to see what the 2022 event had to offer. This was my social media post (photos by Ed Bushman here) with just a sample of what we tried:

Are two conventions in two days too much? Not for us! Yesterday it was the International Pizza Expo where besides pizza, we sampled all of the things that go with pizza including Ken’s Salad Dressings, Grappa and American Whiskey from Gia Distillery, Bel Evo Extra Virgin Olive Oil, Rians La Crema Brûlée and Sicilian Olives from Atalanta Corporation, Melinda’s Hot Sauce, Red Star Yeast, Piancone Epicureo Balsamic Vinegar, A’Siciliana Limonata and Aranciata, La Banderita Tortillas, the wine bar at the Stanislaus booth, Piknik Althena Dolmades, Caputo Cheese, BelGioioso Cheese, Hillshire Farm Pork Chorizo, Blue Bunny Ice Cream, Villa Dolce Gelato Italiano, Liokareas Cold-Fused Olive Oils, Stella’s Gourmet pizza cookies, Ambrosia bar fruits, Sabatino Tartufi Truffles…

Some of the details not mentioned above included:

Ken’s salad dressings are always amazing, this time I inhaled their Balsamic Vinegar dressing that not only works on a salad but also is a great dipping sauce for pizza, fish, chicken and steak.

Having Grappa at the end of a night of pizza and wine is one of my favorite things, so having a yummy Grappa from Moscato grapes by Gia Distillery was just perfect.

Bel Evo Olive Oil, tasted with a little bread, was mouth-watering. I could easily imagine it on a plate with some Piancone Epicureo Balsamic Vinegar for the perfect side dish with any dinner, pizza included.

The Vanilla Bourbon Crema Brûlée and Sicilian Olives from Atalanta Corporation were also yummy. The olives before dinner, or in a Martini with dinner, and that Crema Brûlée – imported from France – is for after dinner, if you have any room left in your tummy.

Melinda’s Craft Pepper Sauces makes more than one kind of hot sauce, check them out for your pals that need hot sauce on – or nearby – their pizza!

A’Siciliana Limonata and (blood oranges from Sicily) Aranciata is a lesser-known sparkling fruit soda company from Italy, and just as good as any other you may have tried. Simply perfect for when you don’t need wine or spirits to enjoy your pizza!

The La Banderita Tortillas served at the Expo were huge wraps for a burrito or a flat bread type of pizza.

I regret not trying the tomatoes from Stanislaus, “THE REAL ITALIAN TOMATO COMPANY” but I did appreciate sitting in their large booth, tasting Coppola wine and being serenaded by their guitarist.

I simply adore stuffed grape leaves and would love to see this offered more frequently at Italian restaurants as a side. The great tasting ones from Piknik Althena were a great find at the Expo.

Served with flavored olive oil, Caputo Cheeses were a first for me. Yummy stuff that deserves attention on or off your pizza.

Finding large display cases of BelGioioso “Italian cheese made in the USA” made my day! Why? My Italian mama, who passed away this year, was a huge fan of their sharp Provolone. So, of course, I had to have a slice…or two. Their cheeses are easily found in the deli section of most supermarkets.

Hillshire Farm had a huge booth, making soft tacos with all different kinds of their meats. The Pork Chorizo was amazing, and I had no clue that they even made it, and I will definitely look for that on my next pizza!

I was looking for the Blue Bunny Ice Cream booth from the moment I got to the Expo. They serve up a small crunchy topping cone and a layered sundae. Always delicious. This time one of the staffers at the Stanislaus booth saw me with my cone, called me over, and told me to try it with their olive oil. It was life changing. Both should be offered in a pizza restaurant IMHO!

How about a salted caramel ice cream sandwich from Villa Dolce Gelato Italiano to cleanse your palate after that pizza pie you had for dinner? Yes please! Gelato is the ticket!

Do Greek olive oils, made from Greek Kalamata olives of course, with infusions like basil, sage or garlic sound good to you? Trying Liokareas Cold-Fused Olive Oils without any bread or vinegar…and they were really different. Look for these oils and buy them!

Greek Olive Oils! (Pizza Expo Photos by Ed Bushman.)

If you love shaved truffles on pizza or pasta look for Sabatino Tartufi Truffles that come in different flavors for that perfect taste you are looking for.

You know those big cookies some restaurants serve in the round tin, topped with ice cream? The brand Stella’s Gourmet Pizza Cookies is the real deal, moist and full of flavor. And you know what else I’m going say…another perfect pizza finisher after pizza!

Personal note: No actual pizza mentioned above? I sampled a lot of pizza made with different types of cheeses, sauces, dough and toppings, and I must say that if you have any allergies, or a need to only eat vegan or vegetable-made cheeses, toppings or crusts, pizzerias have many options for you these days.

https://www.instagram.com/pizzaexpo/

https://www.facebook.com/PizzaExpo

https://pizzaexpo.pizzatoday.com/

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.

Filed Under: Eve Bushman Tagged With: bourbon, cheese, dessert, dinner, food, food event, France, fruit, Italy, las vegas, pizza, pizza expo, restaurant, truffles

BAR AND RESTAURANT EXPO 2022 EXPO HIGHLIGHTS, EDUCATION + BEHIND THE SCENES EXPERIENCES

March 13, 2022 by evebushman

LAS VEGAS – Bar & Restaurant Expo, formerly known as Nightclub & Bar Show, is the nation’s most influential gathering of bar and restaurant owners and operators and is returning to the Las Vegas Convention Center March 21-23 with new events and interactive activations to further enhance the attendee and exhibitor experiences.

The 2022 Bar & Restaurant Expo Hall Floor Highlights include:

Restaurant Zone – The brand new Restaurant Zone features the Food & Beverage Innovation Center, a dedicated area of learning and sampling, showcasing innovative food and equipment solutions through live culinary demonstrations and food tastings. Operators can learn how to create innovative menu offerings that boost sales, via increased guest frequency and check size. Chef demonstrations include Brian Duffy, Founder, Duffified Experience Group; Pete Blohme, Chef, Author, Owner, PP Hospitality Group; Kayla Robison, Arnold’s Bar and Grill, Executive Chef; Jennifer Behm-Lazzarini, Lazzarini Private Events; Nick Liberato, The Borscht Belt Delicatessen, Owner/Chef; Barbie Marshall, Chef Consultant; Chad Rosenthal, TiNDLE, Motel Fried Chicken, Chef/Owner; Kevin Des Chenes, Keel Vodka, Executive Chef; Tori Lubeck, Plant Based Chef.

The Bistro (VIP only) – Located next to the Restaurant Zone, The Bistro is an exciting new seated restaurant for VIP Pass attendees only. Designed to showcase the very best and latest food, beverage, technology and FOH products in a real-life setting, participants will utilize SpotOn technology to make a reservation and pre-order their meal to enjoy in a private dining space at a time of their choice.

Official Robots of the Restaurant Zone – Inside the Restaurant Zone, guests can experience service from the cutting-edge Richtech Robotics. Attendees can expect to see ADAM, a programmable base that is equipped with two ARM units for handling and crafting food and beverages and featuring a welcoming yet striking design. Richtech Robots MATRADEE, the autonomous food service robot and RICHIE, the hotel delivery robot will deliver food in the Uber Eats Alley.

NxT: Get Inspired – Located in an exclusive area on the expo floor, NxT showcases the latest products, trends, and innovations. New additions in 2022 include: the Middleby Ventless Burger Bar, live music, interactive games, power talks addressing real time industry challenges, a lawn area with food demos, in addition to the 2022 Industry Excellence Awards ceremony sponsored by sunday.

Sports Bar – This key activation in the heart of the expo, is hosted by Chris Hopkins, Beverage & Operations Professional, offering guests unique access to a wide range of innovative cocktails, technology and bar equipment. Take your seat and experience Sports Bar to taste inspirational beverage recipes, meet with mixologists and industry suppliers, and test drive new bar innovations.

The Bar & Restaurant Expo education program offers seven new education workshops which include:

  1. Hospitality #MeToo:  Three Ways to Build a Culture of Safety and Respect with Zack Sanders and Amie Ward, Safe Bars Trainers

2. Revenue Builders:  Three Ways to Improve Market Share and your Bottom Line: Brunch, No/Low Proof Spirits & Virtual Kitchens led by Tim Angelillo, Sourced Craft Cocktails

  1. How to Define, Re-define, and Create a Concept with Michael Tipps, Invictus Hospitality
  2. Communication:  Powered by Connection
  3. Spotlight Your Business:  Social Media Marketing presented by Todd Collins, Beamed Media
  4. Live Menu Read with Chef Brian Duffy of Duffified Experience Group
  5. The Technology You Need Today:  Restaurant Marketing Tech, Delivery vs. Pickup, and The “Amazon” of Restaurants moderated by “Rev” Ciancio, Owner, Branded Strategic Hospitality

Additional information on the workshops can be found here.

Attendees can add a behind the scenes experience at SAHARA Las Vegas featuring a Mixology Training Class or Back of House Tour to any Bar & Restaurant Expo pass.

  • Monday, March 21 at 10 a.m. – 1 p.m. or 2 p.m. – 5 p.m.:  Mixology Class at Azilo Lounge:  Beyond Tequila! led by legendary Mixologist Tony Abou-Ganim
  • Monday, March 21 at 2 p.m. – 3 p.m.  or 3 p.m. – 4 p.m.:  Back House Culinary Tour at Bazaar Meat by José Andrésis the James Beard award-winning chef’s wild and wonderful celebration of the carnivorous.

Learn more and register today at www.barandrestaurantexpo.com.  Already registered for Bar & Restaurant Expo? Simply, add a Back of House Tour or Mixology Class here.

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About Bar & Restaurant Expo

Bar & Restaurant Expo, formerly known as Nightclub & Bar Show, has continued to evolve to mirror the fast-paced, trend-setting nature of the hospitality industry. The event has been providing the specific tools that bar and restaurant owners, operators, and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry. The Bar & Restaurant Group is a division of the Questex Hospitality Group which also produces Vibe Conference, World Tea Conference & Expo, and daily content on barandrestaurant.com.

About Questex
Questex helps people live better and longer
. Questex brings people together in the markets that help people live better: travel, hospitality and wellness; the industries that help people live longer: life science and healthcare; and the technologies that enable and fuel these new experiences. We live in the experience economy – connecting our ecosystem through live events, surrounded by data insights and digital communities. We deliver experience and real results. It happens here.

Filed Under: Guests Tagged With: bar, beverage, chef, culinary, education, food, food event, las vegas, restaurant

What I’ve Learned About the Las Vegas Wine, Spirits and Dining Nightlife

February 25, 2022 by evebushman

There are so many places to eat and drink in Las Vegas that I can safely say that in the first year we’ve lived here we have barely scratched the surface of what is out here. We have been welcomed by new neighbors in Spanish Trail community for wining and dining, from people I only knew on social media that now include us for blind wine tastings in their home or favorite restaurants, and been invited as guests in the Spanish Trail country club for wine dinners and more casual wine flight nights.

A month after moving into our Vegas home we had our first wine tasting!

The Las Vegas area, of course, is known for its impeccable service to an international community. So I believe that the people living here are an extension of that: welcoming, giving, and truly interested in entertaining guests in style. We have been made to feel so comfortable the first six months that the last six have been a whirlwind of invitations both given and received, and I can safely say that we are socializing much more in Vegas than we expected.

As I had retired the consulting arm of Eve’s Wine 101 with the move, which means all of my big event planning, because of the “open arms” we’ve enjoyed in Vegas I haven’t missed the planning and marketing work I would normally be doing.

Why Is Vegas Different

Besides the feelings I touched on above there are probably more sommeliers working in Las Vegas than any other city the average person is likely to visit. So when I get to go to a blind tasting in a friend’s home there are no less than three or four working sommeliers in attendance.

Their wealth of knowledge and experience makes me so happy, reminds me of the times I’ve judged wines as well as the certification classes I’ve attended.

The wine groups here, at least the ones I’ve attended, started out as groups via the Meet Up website, then they splintered off into smaller groups of people. When the gathering is in a private home usually everyone brings a bottle and a dish to share, and of course you can’t go wrong doing that! I end up sampling almost everything, and then committing to a glass of whatever I liked the best!

At the restaurants and bars there seems to be an earnest desire to make the experience personal. I’ve had restaurant wait staff learn our favorite cocktails and offer them as soon as we sit down, sharing items not on the menu, have incredibly prepared chef menus for the night, introduce their family if they work there too, check on our table more than once and even been a part of inside jokes! It’s like being at home and having an expert family member cook, serve and clean up! We couldn’t be made to feel more comfortable.

Our whisky interests have been more fulfilled than before. We had come to Vegas annually for the Universal Whisky Experience – the epitome of classy whisky tasting and learning events. After moving here I was invited to a local meeting of the Las Vegas chapter of the Drammers Club, and we’ve since attended a few meetings at Vegas resorts led by founder Charlie Prince who never fails to bring us bottles we have never tried before. At one meeting we met a fellow scotch whisky lover that is also the bar manager at Oak and Ivy in downtown Las Vegas – a bar that is well known for its brown spirit cocktails. And though not whisky, we’ve found a favorite bar for fun Tiki drinks and live entertainment too: The Golden Tiki.

Have you noticed that I haven’t mentioned any resorts? Of course there is amazing dining and the same solicitous service on the strip. It’s just that as a local you learn to avoid the crowds and traffic by staying away from the strip. There are many restaurants we’ve enjoyed between our home in Spring Valley, Las Vegas, that is ten minutes from the strip. And if we do crave some strip time we still go down there, but never on a weekend or a weekend night.

As far as all of the restaurants and bars we’ve enjoyed so far I’m not going to even attempt to list them all here. (Though I will give a shout out to D’Agostino’s Trattoria as we’re there most frequently.) If you want to know go to the new Las Vegas Highlights page on Eve’s Wine 101 and scroll away to your heart’s content! And if you like that page, and Vegas, check there often to see #EveBushmanWhatsInYourGlass and #EveBushmahWhatsOnYourPlate Thanks for reading!

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.

Filed Under: Eve Bushman Tagged With: bar, blind tasting, chef, cocktail, dining, Drammers, drinks, eve bushman consulting, eve's wine 101, flight, las vegas, las vegas highlights, menu, restaurants, single malt whisky, sommelier, spanish trail, tiki drinks, universal Whisky Experience, whisky, whisky event, wine dinner, wine education, wine judge, Wine tasting

The Nth 2022 Ultimate Whisky and Spirits Experience: Celebrating 10 Years of Flavor, Distinction and Luxury

February 5, 2022 by evebushman

The Nth Ultimate Whisky and Spirits Experience is back with a bang for its glorious 10th anniversary celebrations, to be held once again at the beautiful Wynn Las Vegas Hotel and Resort showcasing the very best our beloved Whisky and Spirits industry has to offer.

There’s no getting away from the fact that the past two years have been as troubling, uncertain and disruptive for the Whisky and Spirits industry as they have been for any other. We’ve seen no shortage of events rescheduled, cancelled, or switched to being held online… so it gives us an enormous amount of pleasure to be back in our spiritual home Las Vegas doing what we do best.

As our 10 year anniversary special, and as our triumphant comeback, we’re pulling out all the stops on the 22nd and 23rd of April 2022 and providing an experience unlike any other. If whisky and fine spirits make your world go round, there’s simply no better place to be.

Nth 2022 is more than just a celebration of fine whisky – it’s a voyage of discovery, a journey into the heart of what makes this world-beating spirit so very special, and an opportunity to take your passion to new heights. What’s more, it’s a chance to share this passion with like-minded individuals, new friends, and experts gathered from around the world, joined together by an unrivalled enthusiasm for sheer excellence.

World class exhibitors, resplendent dinners, meet and greets, Master Classes, Super Pours, High Roller Lounge, opening of new releases, High Roller package (for those seeking to truly make the most of their Nth 2022 experience) justifies its reputation as the world’s leading fine Whisky and Spirits event.

A COVID-Secure Celebration In Style

On the one hand, the team behind the Nth 2022 are keen to ensure that the experience exceeds all expectations in a way befitting all good 10th anniversary celebrations. On the other, we want to ensure that all of our guests and delegates feel safe, remain protected, and that guidelines are adhered to with the latest healthcare advice.

Nth 2022 is, after all, an interactive experience; one at which whisky and fine spirits lovers from across the nation and the globe can come together in celebration, and get up close and personal with their favourite labels. As such, Show Founder Mahesh Patel has been working tirelessly to ensure the safest measures have been taken, with no compromises made when it comes to spectacle and sophistication.

The result? An interactive exhibition experience, which surpasses any of the ten years of whisky convention excellence that has gone before. By working alongside Wynn Resorts, and by adhering to a wide array of health and safety guidelines, we’ve designed Nth 2022 in a way that will keep delegates safe without ever interrupting the pleasure and enjoyment that sits at the heart of the event. The Nth 2022 will go ahead exactly as it should: as a joyful celebration of whisky and spirits. After all, you wouldn’t expect – and don’t deserve – anything less.

A Thrilling Array of Vendors and Exhibitors

There are many reasons why aficionados of fine spirits have The Nth 2022 marked on their calendars as an unmissable date, and just as many reasons why guests will be flocking to Wynn Las Vegas from across the globe. Our exclusive High Roller Experience comes with a stunning array of master classes, super pours, gifts, dinners, networking and tasting some of the world’s most expensive new releases of spirits in the world. However, at every Nth Experience the real big draw is the chance to explore what’s on offer from our incredible array of guest vendors and exhibitors, who represent the absolute cream of the crop of the spirits world. As you’d expect from a 10th anniversary celebration, this year’s event has truly gone the extra mile to include representatives from the world’s most prestigious and exciting distilleries.

We’ve invited exhibitors from Scotland, Japan, the USA, France, and even further afield this year, bringing them together for your pleasure right here in Las Vegas. Guests at The Nth 2022 will be able to pick up tips from the masters, peek behind the curtain of some of the world’s greatest producers, and get up-close-and-personal with some absolute wonders from their archives and cellars. From The Dalmore to Bowmore, Glenlivet, and Glenfiddich, and from The Macallan to Michters and countless others in between, it’s a deep dive into the greatest names and hidden treasures of the industry.

Super Pours and Once-in-a-Lifetime Drams

If the Nth experience is known for one thing, it’s that it gives whisky connoisseurs the chance to truly tick off their spirits bucket list in flawless style. The Nth 2022 has truly upped the ante when it comes to the list of Super Pours on offer this year, with an awe-inspiring list of whiskies and Spirits being brought out for your tasting pleasure and sensory fulfilment.

We’re keeping the list of Super Pours available at The Nth 2022 under wraps for the time being… but recent years have seen incredibly rare and precious whiskies (such as G&M Private Collection Mortlach 1954, Glenfiddich Grand Cru, Dalmore 35YO, Last Drop 1870 Port, and The Glenlivet Atlantic 1965) being poured to rapturous applause. Trust us when we say 2022 features bottles that are right at the top of the wish-lists of the world’s greatest whisky fans, and they’re surely not to be missed.

Master Classes with Industry Icons

The Master Classes at The Nth have always been one of the biggest draws to this industry-defining showcase of fine spirits, and Nth 2022 is shaping up to be the best yet when it comes to panels and seminars hosted by the world’s most celebrated experts. Delegates at last year’s event were able to join Whisky Master Classes including: The Urquhart Family, The Dalmore distillery, William Grants and many more….

Here’s to Ten More Years!

The past ten years of The Nth have been an incredible journey; a chance to rejoice in the love and appreciation of the world’s finest spirits, educate dedicated whisky fans and deepen the joy that masterful distillation can bring.

On the 22nd and 23rd of April 2022, we’re coming together at The Wynn Las Vegas to not only celebrate the zenith of whisky and fine spirit production, but also to celebrate the journey The Nth has been on.

2022 is going to be a year to remember right across the spirits industry – it’s the year of the comeback, the defiant return to form, and of new ambitions and new ideas. The Nth 10 Year Anniversary experience is sure to be the highlight, and we can’t wait to see you there.

For Tickets and Event information please visit www.universalwhiskyexperience.com

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https://www.instagram.com/universalwhisky/

 

 

Filed Under: Guests Tagged With: covid, education, event, Japan, las vegas, las vegas highlights, nth, scotland, single malt whisky, spirits, UNIVERSAL WHISKEY EXPERIENCE, universal Whisky Experience, whiskey, whiskey dinner, whiskey tasting, whisky, whisky event, whisky tasting

S Bar At Mandalay Bay Covers All of Your Senses

January 28, 2022 by evebushman

Back in December, a few days before their opening on New Year’s Eve, I shared news about the latest S Bar in the Mandalay Bay in Las Vegas. Unable to attend that first night Eddie and I rectified our loss by visiting them two weeks later. From the outside in, we were excited with just how the place looked. Once seated we had our chance to sample as much as we could – the atmosphere, art, drinks, food and music – and by the end of our time there we were left thinking, this is not the bar for selfies and to be seen, at least not for us. This is the bar of 2022, where all of your senses will be gratified in luxury. Let me share why. (And for those of you that just want to skip reading, photos and videos can be found here and here.)

Photo: S Bar website

The Space

I took a lot of photos of the S Bar before we even entered, it’s that grand looking. When you exit the parking garage elevators onto the Casino floor it is one of the first things you see on your immediate left.

Gold glimmers, lights from the interior flicker to catch your eye, and the hostess waits for you to find your way to her. Once inside the big sparkly bar will definitely catch your eye, in the center of the room and a fantastic focal point. But then, after you are seated on one of several cozy areas, your eyes will be drawn to the framed black and white photographs all around you, and the two from the owner Sam Nazarian’s private contemporary art collection that he removed from his home to share with his guests: a large Marilyn Monroe and a second piece of art, a seated naked woman. Both will make you catch your breath.

There were two main sitting areas, and a third private VIP lounge tucked away and conveniently located near one side of the bar – giving the impression that you would have private access to the bar. This is intentional.

Near the front entrance is an area for musicians. On this night we benefitted from a talented electric violinist that played along to current popular favorites. She was amazing.

Then at this point, before you have really taken it all in, one of the many attentive members of the service staff will greet you, offer you several types of water, offer the drink and food menus.

The Drinks

We usually order our favorite drinks at bars. But when it’s a new bar, with what we understood to be very experienced barmen, we asked our server which cocktails she thought we might like based on our tastes.

Neither of us like sweet drinks, and she made great suggestions. Eddie went for “The Second Rodeo” which was described on the menu as Green Chile Vodka, Spiced Hibiscus, Lime and Rose Kombucha. Eddie has never had any of these ingredients, and I was proud of him for trying something out of the box. And one of the reasons the drink was suggested was because it came on fire. After blowing out the flame Eddie had his taste and declared it spicy but not too spicy, and enjoyed all of the unique flavors.

Another recommendation was for me, to try the “Palm Reader” which was crafted with Bourbon, Cacao Rum, Licor de Elote, Palo Santo and orange bitters – and if you watch the video you can see that our bartender also served the drink on the rock with a little bit of white chocolate shavings! After we lingered over these for an hour…we did try our usual Sazerac (for Eddie) and an Old Fashioned (for me) and they were just as yum-worthy.

A note on the bar itself: all top notch equipment including cut crystal mixing glasses, copper jiggers and strainers, clear ice (they even have clear tall Tom Collins ice), and house-made simple syrup and bitters.

The Food

We started with the Charcuterie board and probably could’ve stopped there as it was more than enough for two for dinner with all kinds of meats, cheeses, nuts, jellies and toasted Crostini. But we didn’t. The “Tarte Flambee” flatbread that came next just slayed us, it was described as a loaded potato on flatbread and it didn’t disappoint as it was loaded with onion, bacon, Crème Fraîche, Fromage Blanc and chives! We finished with a beautiful Tuna Poke tower with large wonton chips.

Friends we were happily surprised to discover sitting at the bar had the Deviled Eggs, Wagyu Sliders and were about to order the Charcuterie board and Lobster Mac when we left!

Conclusion

Walk, don’t run as I know you will be dressed nicely, to the new S Bar in Mandalay Bay for your slice of heaven soon. https://www.sbe.com/nightlife/s-bar/las-vegas

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.

Filed Under: Eve Bushman Tagged With: bar, bartender, bitters, bourbon, charcuterie, cheese, chocolate, cocktails, craft cocktail, drinks, food, ice, kombucha, las vegas, lounge, music, old fashioned, pizza, rum, sazerac, spice, syrup, vodka

Texas Crown Club Whisky Receives Perfect Score At 2021 Pr%f Awards In Las Vegas

January 4, 2022 by evebushman

HOUSTON (PRWEB) – Winning in Vegas is always fun. Texas Crown Club Whisky left the city victorious, receiving the highest recognition possible and a perfect score at the recent 2021 PR%F Awards. The competition is open to all spirits, wine and beverage brands – domestic or international, emerging and even established favorites.

Photo from: Arabghani Me

Judges are sequestered for a two-day private tasting experience. This showdown is comprised of judges who are all buyers from across the country and in different facets of the industry: distributors, retail, restaurants, bars, nightclubs, resorts, airlines, liquor stores, box chains, and online distributors. Each spirit is judged individually and generally either wins Double Gold, Gold, Bronze, or nothing. 100 Points is the highest rating/perfect score.

With its bold but refined notes of vanilla, oak, and caramel, Texas-born Texas Crown Club Whisky embodies a taste as big and unique as the state itself. This whisky is truly unique because of the ultra-premium ingredients added during the distilling process. They select only the finest corn and rye, then slow age the whisky in American-oak Bourbon barrels. Crafting Texas Crown Club this way is what gives it a distinguished, smooth, mellow, and creamy taste. Texas Crown Club Whisky can be enjoyed neat or on the rocks. Texas Crown Club Whisky is proud to create an exceptional award-winning whisky.

“We competed against world-class brands I have known and admired for decades, and WON! Our passion is crafting the best whisky at a price everyone can afford to enjoy.

I’m proud of this recognition, our team, and I look forward to our exciting future,” shared CEO and founder Eduardo Morales.

Filed Under: Guests Tagged With: award, bourbon, distill, judge, las vegas, scores, spirits, taste, tasting, texas, whisky

LOS ANGELES STAPLE, S BAR, ARRIVES TO MANDALAY BAY RESORT AND CASINO IN LAS VEGAS

December 21, 2021 by evebushman

Nightlife Destination to Feature an Elevated Cocktail Program by Renowned Master Bartender Yael Vengroff

 Las Vegas, NV (December 20, 2021) –  S Bar, a concept by visionary Sam Nazarian and sbe’s elevated dining brand Disruptive Restaurant Group, joins the Las Vegas nightlife scene by bringing a sensual and elegant social space to The Strip. Debuting New Year’s Eve, the venue will deliver a craft cocktail experience and lush lounge ambience along with high-energy entertainment to Mandalay Bay Resort and Casino guests and visitors from around the globe.

Celebrating the culture of mixology, S Bar will feature innovative libations paired with a tempting array of decadent shareable bites by sbe Director of Culinary Thanawat Bates. The concept also will offer an eclectic live entertainment experience by integrating classic instrumental sounds with modern tunes and unexpected DJ sets by west coast resident artists. Lounge enthusiasts will be welcomed by brass tones, luxe drapery, plush seating, and a polished black marble bar adorned by iconic art pieces from one of the world’s most collected photographers, Terry O’Neil.

S Bar’s focus will center around its curated craft cocktail program, designed by award-winning master bartender Yael Vengroff, who also is Head of Bars & Mixology Programming at Katsuya and S Bar. Named “American Bartender of the Year” by the prestigious Tales of the Cocktail Foundation, Vengroff is dedicated to crafting visually stunning cocktails that combine simple spirits with unexpected ingredients such as aloe vera, yuzu tonic and umami bitters. Vengroff’s new S Bar Las Vegas menu cocktails will include:

  • Moonage Daydream, Pisco, Salted Honeydew Peanut Cordial, Tarragon, Lime, Egg White
  • Umeshu Highball, Ume Whiskey, Amaro Montenegro, Shiso Plum Wine, Bubbles
  • Palm Reader, Bourbon, Cacao Rum, Licor de Elote, Palo Santo, Bitters
  • Tiger Julis, Mandarin Vodka, Cognac, Campari, Cinnamon, Black Tea, Hazelnut
  • Starry Night, Pear Brandy, Lemon, Butterfly Pea Flower, Sparkling Rosé

 S Bar has become a key brand within Sam Nazarian’s Disruptive Restaurant Group (DRG), emerging as a Los Angeles mainstay known for sophisticated interiors, impeccable hospitality, and elevated menus. The much-anticipated S Bar Las Vegas debuts its sultry lounge December 31 and will feature a DJ set by emerging Los Angeles native BYNX, who produces melodic House sounds combined with Indie Nu Disco.

To make S Bar Las Vegas reservations and for more information, visit https://www.sbe.com/nightlife/s-bar/las-vegas

Hours of Operation:

Sunday/Monday – Closed

Tuesday – Thursday 5pm – 12am

Friday – Saturday 5pm – 2am

The S Bar Story

Each S Bar reflects the character and edginess of each location and the creatives who inhabit them with sophisticated interiors, world-class cocktails, rare spirits, and deliciously elevated bar menu. A Hollywood classic originally conceived by Phillippe Starck, S Bar was imagined as an intimate neighborhood bar, striking the perfect balance between culture and sophistication and raw elegance, evoking the spirit of an artist’ gallery. S Bar embodies casual elegance, sensuality, and a sense of belonging.

To make reservations and for more information on all S Bar locations, visit https://www.sbe.com/nightlife/s-bar.

###

About Disruptive Restaurant Group

DRG, Disruptive Restaurant Group, incubates and operates globally renowned culinary brands including

critically-acclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of internationally renowned culinary talent, DRG concepts are committed to innovation and setting new industry standards. Restaurants within the portfolio include Katsuya by Chef Katsuya Uechi, Sa’Moto by Chef Masaharu Morimoto, Hyde Sunset Kitchen and Cocktails and the much anticipated opening this winter of Casa Dani by Michelin Chef Dani Garcia.

About Mandalay Bay Resort and Casino

Mandalay Bay Resort and Casino is set on 120 lush acres featuring Mandalay Bay Beach, a tropical pool paradise with real sand. The Michelob ULTRA Arena, award-winning restaurants, exhilarating entertainment, unique shopping, Shark Reef Aquarium and the 2-million-square-foot convention center combine to make Mandalay Bay a captivating Las Vegas resort destination. The resort offers three distinct hotel experiences: Mandalay Bay with 3,211 luxurious rooms and suites reflecting a modern tropical ambiance; Four Seasons Hotel, a AAA Five Diamond hotel offering 424 rooms and suites; and the luxury all-suite Delano Las Vegas. Mandalay Bay is operated by MGM Resorts International (NYSE: MGM). For more information and reservations, visit mandalaybay.com, call toll free at (877) 632-7800, or find us on Instagram, Facebook and Twitter.

Filed Under: Guests Tagged With: amaro, bar, bar menu, bartender, bourbon, brandy, bubbles, casino, cocktail, cocktail menu, cognac, Compari, craft, craft cocktail, dining, las vegas, los angeles, mixology, music, nightlife, pisco, plum, restaurant, Rose, rum, sparkling, whiskey

The Region’s Best Kept Secrets: Bourgogne Wines With Bourgogne Wine Ambassador James King

December 17, 2021 by evebushman

Well color me happy, was invited to my first press event in Las Vegas – and it was organized by the Bourgogne Wine Board. For my wine 101ers Bourgogne is the correct word to use for the region of Burgundy, France. And for my wine 101ers that drink U.S. made Pinot Noir and not Burgundy: it’s the same grape but Bourgogne is where the varietal was born (among others). So the French terroir – winemaking, soil, history, and climate – is hundreds of years older than ours in the USA. Doesn’t mean better, just different, and as the French say, “Viva La Difference!”

This event was led by Bourgogne Wine Ambassador James King, which meant I was destined to learn much more about Bourgogne wines. And if that wasn’t enough it was over a luncheon at Ada’s Wine Bar, reputed to be one of the best wine bars in Las Vegas.

From the Invitation

Bourgogne is renowned worldwide for producing some of the finest wines with its unique terroir and savoir-faire, which are translated to each of our 84 appellations. Some of them have reached the status of icon and some are still to be brought to the light. Join us to (re) discover Bourgogne through a selection of appellations.

Tasting and Learning

Our lecturer King is a WSET teacher and right off the bat wanted us to learn that the word Bourgogne, pronounced Boar-Gown to me, was to be used instead of the generally accepted term Burgundy for this wine-growing region of France.

The wine tasting would be with food as that is the most traditional, King said. We would look for “balance, integration, whether the wines were too heavy, over-oaked” and we would learn that “not all Bourgogne wines are expensive.” A Bourgogne drinker could easily, “work their way up” from inexpensive Bourgogne wines and still enjoy them very much.

We had nine wines, six whites and three reds, that we tasted blind. Not my favorite way to taste but by the end of the tasting I had an idea as to why King led us this way: We all have preconceived notions of the value of a wine based on where it’s from and the price. King removed that bias from our minds. And with that we all very much enjoyed wines retail priced between $11 and $34 and some from areas the average consumer – and some of us – were not as familiar with.

We were given plenty of maps of all of the different wine-growing regions in Bourgogne – and there are a lot – and I don’t think any of the professionals in the room could correctly guess where each wine was from.

My wine notes consisted of fresh fruits from citrus to berry to tropical, different florals, little oak, balance and tannins…the usual suspects. The food we had after sampling each wine – see photos here of the food, some bottle shots, menu and wine list – were well paired bringing out savory qualities in both.

When the price points for each wine was revealed, and some of the guests wanted to purchase, we learned that none had yet to be released in the U.S. This class, this exercise I should say, was an excellent lesson on how well the wines of Burgundy Bourgogne do with the most experienced palates. And I for one will keep that in mind the next time I recognize – or don’t recognize – a label from Bourgogne.

Now I just want to try more! And more to the point, if you are not a big Pinot Noir fan or even if you are: Give Bourgogne a try. Not all wines are made the same way – especially if made in different parts of the globe.

Bourgogne Wine Board

The Bourgogne Wine Board (BIVB) is a non-profit association under the 1901 law. Built on the principle of each member having an equal voice, it defends and promotes the unique skills of the professions of winemaking, the négoce trade and vine growing, the heritage of a shared passion.

https://www.bourgogne-wines.com/

Ada’s Wine Bar

Chef driven small plates and more. Now pouring in Tivoli Village, Las Vegas. Intriguing wines by the glass or bottle. Adding to a number of local accolades, in 2020, Chef Trees was named a Finalist for the James Beard Award: Best Chef Southwest.

https://www.adaslv.com/

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

Filed Under: Eve Bushman Tagged With: appellation, aroma, balance, blind tasting, bourgogne, brand ambassador, burgundy, chablis, climate, flavor, food pairing, las vegas, menu, palate, pinot, red wine, soil, tannins, terroir, u.s., white wine, wine bar, wine list, wine pairing, winemaking, WSET

Learning, Tasting and Joining: Vegas Drammers!

October 15, 2021 by evebushman

As we have been in Las Vegas a lot more these days I sought out all kinds of food and drinking establishments. Through my “research” I found the global Drammers club founded by Charlie Prince and their newly established Las Vegas Chapter run by Bob Brown. Eddie and I attended our first meeting at a strip location where we had more than enough brown and clear spirits to warrant a second meeting. Below is the second invitation to join the club, with liquor descriptions by Prince, shared with his permission and in italics are my notes:

Vegas Drammers!

We wanted to make sure everyone had seen that our next Drammers Las Vegas tasting will be Sunday, September 26th at 6:30pm.  We’re coming hot off visits to both Scotland/Europe and to the Kentucky Bourbon Festival, so we’ve got a bunch of fun bottles in tow that you’re unlikely to get another chance to try!  Drumroll please…

  • Very Old St Nick – Curia – Kentucky Bourbon Fest Exclusive. We’ll be coming to Seattle straight from the Kentucky Bourbon Fest, and we’ve got some fun bottles in tow to share. The team at Preservation (behind Very Old St Nick and Rare Perfection) released this bottle exclusively at the fest. It’s a bourbon bottled at 47.6% abv, and since it was released under the Very Olde St. Nick line, you know it’s not a young whiskey. I’ll try to find out more before we get there, but this is definitely a one-off-shot to pick this up. This was the first whiskey we tasted and was an immediate favorite for many of us. Charlie, along with his notes above, shared that this distiller was making wood-heavy bourbons before vodka took over in the U.S. The flavor was very popular in Japan before becoming well-liked again in the U.S. Aromas included sweet roasted and buttered corn, suede and no burn on the palate.

    Flavors like suede, toffee, corn nuts, creamy and smooth. Charlie said it had cherry cordial flavor and another bourbon lover noted fig.

  • Bardstown Bourbon Co. – Distillery Collection – Triple Stave Finish.  Released to coincide with the Kentucky Bourbon Festival, this special release was only available at the distillery when we picked it up a few days ago and is almost certainly now sold out. It is a blend of straight whiskies finished with oak staves.  54.% abv. I asked Charlie about this bourbon, as I knew one of my favorite Napa wineries – Phifer Pavitt – collaborated on a bourbon with them. He said they do a lot of collaborations, using a barrel that held Phifer Pavitt Napa Cabernet Sauvignon being one of them. He hadn’t had the Phifer Pavitt collaboration but he had plenty of others, and that the distillery is “huge…well financed…(and) shockingly big like an Olympic swimming pool.” The one we tasted wasn’t a collaboration but instead they had incorporated a “Triple Stave Finish” instead. On the nose there was that cream, white pepper and a lot of vanilla bean and toasted oak. A new friend said she noted maple syrup and waffles, that we all had to agree with. That same maple syrup over waffles was also apparent in the taste with some burn, vanilla, walnut and Charlie noted sweet marmalade.
  • 2 Expressions of Buzzard’s Roost Rye.  Bourbon Bistro was arguably the first major whiskey bar in Louisville, a game changer that was way ahead of its time, and today it is rightly celebrated as one of the powerhouse drivers of bourbon culture in Kentucky.  So it was particularly exciting to learn on our recent trip that they have launched their own line of whiskies – Buzzard’s Roost!  We’ll be trying two of them this evening — a straight rye in a peated barrel (!), bottled at a delicious 52.5% abv (batch 1), and a barrel strength, also bottled at 52.5% abv (batch 2).  These releases were limited to 800 and 1100 bottles respectively.  We’ve tasted them, and we’re really excited about them. Charlie told a story about the Bourbon Bistro – a game-changing bar in Louisville with a secret menu of prohibition era whisky. Of course he got his hands on that menu, and spent about $1,000 that night enjoying drams from it. These ryes are a launch of their own whisky line. First came the barrel strength. My new whisky pal immediately noted that it was almost like a tawny port, I agreed. Aromas reminded me of sweet frozen vanilla custard, hazelnuts, a wood sauna; with flavors of sweet Kettle corn, caramel corn and a hint of banana. Next we sampled the rye finished in a peated smoked barrel – something none of us had heard of before. Peat bogs were not used, instead the rye was aged in a peated smoked barrel, giving it a more subtle peat flavor. Reminded me a bit of the Ardbeg An Oa. I noted salted nuts and smooth white chocolate on the nose; with a drop of water it became a very easy sipper, maybe a gateway for those new to peated whisky, lots of nuts and others noted flavors of gingerbread and that the peat in the nose came out after tasting it.
  • Mlody Ziemniak 2020 and The Barell Spirits Whiskey finished in a Pear Brandy Cask at 59.9$ abv, a Drammers Club pick. Whisky enthusiasts tend to be respectful of all other spirits categories except one — vodka. But these bottles might change your mind. The logic goes that by definition, the spirit needs to be tasteless and odorless, so what’s there to be proud of? The culprit here is that vodka is by definition distilled up to at least 96% alcohol, thereby eliminating a lot of the potential flavors. But what if you took the same distillate, and only distilled it once, stopping at 60% abv? And what if Poland’s most prestigious craft vodka distillery made a point to do it in a special limited edition series to highlight flavor differences among potato varietals? That’s exactly what Chopin did, and we were so blown away by the results, we flew to the distillery in Poland to do an event live with the founder, where our US members tried samples and voted to pick an exclusive batch for our club. That batch hasn’t arrived yet, but in the meantime, we’ve secured the very limited 2019 and 2020 special editions (From Eve: The 2019 was unavailable for this tasting) released under their “Mlody Ziemniak” (or “young potato”) line. These bottles can only be found in Poland currently, and in our opinion, they’re a game changer. Very anxious to cleanse my palate with a vodka, one where we could possibly taste the base potato spirit. Most of us didn’t care for this one much. On the Barell Spirits Whiskey Pear finish Charlie said that they make about 100 different weird finishes and this unaged version was finished in a pear brandy cask. Aromas reminded Eddie of bubble gum, while I noted dried berries, a boxload of Harry and David pears, flamed orange peel and fruitcake; with flavors of Triscuit crackers, hay, spam, Umami, and another person noted distinct “burnt popcorn”. This was not a favorite of the group. 
  • Glenkinchie Distillery-Only Cask Strength Handfill. Diageo put a lot of money into revamping the visitor center at this Lowlands distillery just outside Edinburgh, and it opened in the middle of Covid, so that so far, they haven’t been able to welcome many visitors.  If you haven’t heard of this distillery, it’s no surprise — over 90% of what they distill goes into the Johnnie Walker blends, so very little has been released under the “Glenkinchie” brand in the US, and of that virtually none of it is at cask strength, making this distillery only handfill bottle a particularly rare treat. Distilled in 2009, bottled in 2021, so approximately 11 years matured. I tried a small sip at the distillery, which was amazing, but otherwise haven’t really had a chance to try this yet.  55.2% Charlie said this was possibly 12 years old, hard to find, he picked up about 30 bottles just for his clubs. This was not the favorite in the line-up, but nothing wrong with it. While Charlie got notes of red apple cider, I noted toast, both sweet and spice notes, and a softness on the palate after adding some water.
  • Lagavulin Feis Ile Bottling 2020. About 10 of us had made plans to attend Feis Ile in 2020, and but for Covid, we just might have done it. If we had, the only way we would have had a shot at getting this bottle would have been if we’d camped out overnight at the distillery for Lagavulin’s big day. Instead, with the fest taking place virtually, we were able to pick up a bottle in their gift shop a couple weeks ago for us to taste! Bottle 1,924 of 6,000 bottles, it’s a vatting of 20yo refill and PX/Oloroso seasoned hogsheads personally selected by (then) distillery manager Colin Gordon and bottled at cask strength. Charlie said that before Covid maybe up to 3,000 people could score two bottles each of this whisky. This is a 13 year old. Found cream, grass, mushroom and umami notes on the nose, others also noted an earthy quality. The taste reminded me of olive brine and white pepper, another drammer noted Spanish olives.

That’s our lineup! And you never know with us, we might show up with a bonus surprise or two.  We hope you can join us.

We’ll also provide yummy pizza as usual. A huge thank you to our Las Vegas chapter head Bob Brown for organizing!

Of course, we’re only getting started here in Las Vegas, and looking to continue to grow our chapter, so if you know anyone you think might be a good fit for the club, please feel free to invite them to join us…

Cheers,

Charlie Prince

President, Drammers Club

www.drammers.com

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.

Filed Under: Eve Bushman Tagged With: abv, Barrel, bourbon, cask, Drammers, europe, festival, kentucky, las vegas, Napa, Phifer Pavitt, rye, scotland, single malt whisky, spirits, u.s., vodka, whiskey

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