Compass Box Whisky Tasting Line-up with Whiskymaker Jill Boyd

April 2, 2021 by evebushman

If you don’t know Compass Box scotch whisky you are really missing out. Let’s pretend that you do: Forget for a minute that they make several blends as well as single malts, forget that their creamiest (in my humble opinion) isn’t made from malted barley but from grain whisky, forget that their whisky makes a damn fine cocktail, and maybe even forget that their labels are incredibly colorful as well as informative and provide complete transparency. But even if you can forget the unforgettable of all of the above, there is no way you will be able to forget how damn fine, and very different from each other, that these whiskies are.

Hope I have served to whet your whistle! Now, moving on, this was the sold-out invitation that the members of the Southern California Whiskey Club received:

We are delighted to welcome Jill Boyd, Whiskymaker at Compass Box, for a virtual Masterclass. Since joining the team in January 2017, Jill has become a key whisky maker at Compass Box and will be joining us all the way from the UK for this special event. Jill hails from the North-East of Scotland, and her job includes working on the brand’s blends, purchasing new-make spirit to be filled into their own casks, as well as choosing and buying matured stocks. Apart from making whiskies, she is also a brand ambassador for Compass Box. She is the perfect person to be presenting the whiskies that we will be trying, as she has probably created and put them together with John Glaser.

When we got into the tasting Boyd, at 3am her time, was animated and charming. To the point that I made very few notes of my own, only to find myself wildly animated as well as I nodded, clapped, gave the thumbs up while finishing every single drop of the list below. The notes I have added are mostly Boyd’s.

The line-up, in the order in which we tasted:

Hedonism: This was a whisky I had tasted at the Universal Whisky Experience, aka the Nth, a few years back. I loved it so much I gifted Eddie a bottle later that year. There is vanilla, caramel, cream, and it’s 100% grain whisky. Boyd said it’s the grain whisky that accounts for the creaminess. She also said it tastes like Spring to her. This brought up a discussion about how many distilleries in Scotland are working with grain and the collective answer was seven.

Great King Street Artist’s Blend: We found a creamy nose with no burn, and a more traditional malt whisky finish though it was only 55% malt and 45% grain. Boyd said that the use of a sherry cask acts like an amplifier to the blend and allowed for notes like waxy apple, greens, woodiness, blossoms…fruity and juicy. And a literal steal for $35.

Myths and Legends: This was my favorite whisky in the tasting, after Hedonism. A single malt and not a blend. Creamy, vanilla and benefitting from charred barrels. I think this one goes for $170.

The Spice Tree: A 100% blended malt whisky. Boyd noted ginger, clove, Christmas spice, cinnamon and star anise. She also suggested making it in an Old Fashioned. Now that I want to try.

Magic Cask Ltd. Edition: Reminded me of warm waffles with a lot of maple syrup, also noted some dried fruit. Boyd commented that the vanilla notes came from the use of bourbon barrels and that the whisky was “lush”, to which I agreed.

Story of the Spaniard: This is their newest whisky, I had the Spaniard (Not the Story of) at the Nth event as well and recalled liking it very much. Both are made with a Sherry cask. This newer version was sweeter to me, and I think it would be a nice gateway whisky for newbies, an easy sipper.

Great King Street Glasgow Blend: Always serve your peated whiskies at the end of a tasting, and that’s what we did here. This one with some Laphroaig whisky (a whisky known for its great peat) had green notes and was really nice with a little water.

Peat Monster: Made with 35% Laphroaig whisky, as well as some Caol Ila whisky, there was a nice lemon, smoky bacon and green apple according to Boyd. A little water with this one worked for me too.

About Compass Box [link]:

Founded by US entrepreneur John Glaser from his kitchen in 2000 as a blending house for the modern era, constantly innovating a range of innovative blended Scotch, blended malt and blended grain whiskies. John is also always pushing for more transparency with the blends, and happily gives you the recipe to all his blends (something that is actually not allowed according to Scotch Whisky Association rules).

About Southern California Whiskey Club [link]:

A group of friends to gather together to enjoy and talk about whiskey and other spirits:

Try spirits that we would normally not be able to.
Review the history of different brands and see where they are today.
Promote education and awareness of the craft that is distillation.

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.

Cheers to a collection of new cocktails at CASBAR Lounge at SAHARA Las Vegas

March 15, 2021 by evebushman

LAS VEGAS – Those who have been looking to shake things up with their cocktail game need to look no further than CASBAR Lounge at SAHARA Las Vegas, which recently unveiled a new cocktail menu from the resort’s award-winning beverage team.

Let your tastebuds go on an adventure with the Aromatic AV8, featuring Empress 1908 Gin, Crème de Violette, lavender syrup, lemon juice and egg white. Get exotic with The Brazilian Mula, made with Tito’s Handmade Vodka, Giffard Caribbean Pineapple Liqueur, Ancho Reyes Verde, lime juice and Q Ginger Beer. Stay up all night with a Spicy Espresso Martini, combining Remy 1738, vanilla spice and Ancho Reyes with espresso. Turn into a super taster with an Electric Feels, charged with Grey Goose Vodka, white cranberry, vanilla spice, lemon juice and sparkling wine, rimmed with tongue-tingling Electricdust, a revolutionary new flavor and sensation-enhancing dust powered by the Buzz Button flower that allows you to taste different nuances and flavors. Refresh yourself with the Blueberry Lemonade Mai Tai, which combines Cruzan Blueberry Lemonade Rum with Cointreau, fresh lemon juice and Orgeat Syrup. Kick things up a notch with the Mojave Margarita, featuring Espolòn Reposado Tequila, Giffard Apricot, prickly pear puree, lime juice and agave syrup, smoked with mesquite. The Cadillac Penicillin is sure to cure any case of the blues, with Glenmorangie 10 Year Scotch, honey-ginger and lemon juice, topped with Ardbeg 10 Year Scotch. Try a new take on a classic drink with the Overseas Old Fashioned, crafted with Jameson Black Barrel Irish Whiskey, Disaronno Amaretto, chamomile tea syrup and orange bitters. Or envision yourself overseas with the Mediterranean Martini, a combination of Ketel One Botanical Grapefruit and Rose Vodka, Lillet Rose, blood orange syrup, lemon zest and Q Grapefruit Soda. All cocktails are available for $15 each.

Guests can also enjoy non-alcoholic versions of classic cocktails for $13 each, including a Raspberry Mojito with Lyre’s White Cane Spirit, RIPE Mojito Juice, fresh raspberries, soda and mint; an Espresso Martini, featuring Lyre’s Coffee Originale, Lyre’s White Cane Spirit, fresh espresso and vanilla syrup; a Piña Colada, made with Lyre’s White Cane Spirit, coconut water, pineapple puree and mint; a Clover Club, featuring Lyre’s Dry London Spirit, raspberry syrup, lemon juice, simple syrup and egg white; or an Old Fashioned, with Lyre’s American Malt, Tippleman’s Smoked Barrel-Aged Syrup and Angostura Bitters.

Or, with the build-you-own highball menu, create a drink that is uniquely you by selecting your own vodka, bitters and soda for $14 each. A selection of reds, whites and bubbles, draft and bottled beer, snacks and cigars are also available at the stylish, 24-hour lounge.

Since welcoming back resort guests, SAHARA Las Vegas has followed a comprehensive outline of health and safety protocols under the resort’s SAHARA Cares program. Under this program, a number of contactless solutions were developed to assist with social distancing measures. Guests are encouraged to reserve cabanas, daybeds and even live table games for their party so that they can curate their own unique boutique experience.

The resort collaborated with health experts to establish several practices to minimize risk for guests and team members. For the latest update on the SAHARA Cares program, an updated list of resort venues and hours or to make a reservation, visit saharalasvegas.com.

About SAHARA Las Vegas

SAHARA Las Vegas is an all-encompassing resort and casino with 1,615 guest rooms and suites in three distinctive towers – including the AAA® Four Diamond Alexandria Tower, more than 85,000 square feet of flexible meeting space, two rooftop pools and a collection of acclaimed restaurants, bars and entertainment venues. The inviting casino occupies 60,000 square feet and features approximately 600 of the latest slot and video poker machines, 50 classic table games, Infinity – a premium gaming lounge, The Poker Room at SAHARA Las Vegas and a sports book operated by global gaming leader, William Hill. An impressive selection of culinary and cocktail offerings include Bazaar Meat by José Andrés™, named “Best Restaurant in Nevada” by Business Insider; CASBAR Lounge; Bella Bistro; Uno Más; Northside Café & Chinese Kitchen; Prendi; The Tangier; and more. Additionally, SAHARA Las Vegas is home to MAGIC MIKE LIVE Las Vegas presented by Channing Tatum. SAHARA Las Vegas players can also enjoy the perks of an Infinity Rewards membership, a joint loyalty program between SAHARA and its sister property Grand Sierra Resort and Casino Reno, that gives players the opportunity to earn and redeem rewards across both destinations. SAHARA Las Vegas is a minority-owned business certified by the Western Regional Minority Supplier Development Council. For more information, please visit saharalasvegas.com and stay connected on Instagram, Facebook and Twitter.

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]

Vintage Eve Circa Jan 2018, “Wine 101: The Demise of the Dinner Party”

August 25, 2020 by evebushman

Cruising a foodie group on Facebook one member’s query kind of stuck out in my mind. It was something like, “Does anyone do dinner parties anymore?” About half of the comments, if not more, said no. Due to pets, small dining spaces, children, busy schedules and a lack of ideas.

Bushman Kitchen – overlooking our Napa Valley vineyard (We wish!)

That lack of ideas on what to do for a dinner party got my mind racing. I never run out of ideas. Granted we have a kitchen made for entertaining, and a home that has managed events for up to 75 people, but the size of our kitchen isn’t where our dinner party ideas stem from.

It stems from our interests not only in food preparation and presentation, but also with the wine and/or spirits we want to serve to complement our meals.

If we go back a few decades we began as young married couples often do: experimenting in the kitchen. I happened to share my kitchen with a firefighter that was used to cooking for a dozen or more crew members. Hence, we always had too much. (Truth be told this is still a problem!) We had pals that lived close by that were more than willing to come up for a ready made meal, bring wine, and our Thursday Night Dinners began.

Every other week we walked over to see the Andrews, and they came over to our house on the weeks when it was our turn. Eventually other friends got wind of our dinners and they grew – with more couples and more wine than we really wanted to partake in on a week night.

Fast forward to our third home in Awesometown. Our kitchen prep area is probably four or five times greater than the kitchen was in our starter home was. And now we knew that the kitchen was where the action was. Ed had become an excellent cook, as most fire fighters are, and I was happy to be his sous chef.

Now we plan monthly dinner parties, with a rotating set of pals (as we are all so busy everyone is not always free) and still enjoy the menu planning as well as pulling wines from our cellar to pair. Over the years I have also enjoyed hosting meetings for the different events I’m working on, as well as a monthly Brainstormer’s Group – and these are mostly potluck with some kind of wine or spirit tasting I throw in for fun.

These are the different ideas we’ve tried over the years:

We did a large wine event with five different tasting stations where guests moved from room to room, outside to inside, and returned to the kitchen for the final pairing.

Hosted a jam-making class!

The “Buck Bar” idea borrowed from Lesley and David Solmonson’s book “The Twelve Bottle Bar” where guests are prompted to replace the vodka in a Moscow Mule with rye, bourbon or scotch, and the lime with orange or lemon. Just crafting your own cocktail with all the bartender tools is fun!

Pot lucks with everyone bringing one of their prized homemade dishes – can’t ever go wrong with that.

Gin or vodka tastings – those are not so usual – after dining.

After dinner put on a movie like Ferris Bueller’s Day Off that you can talk over.

I’ve done chocolate tastings where I’ve guided guests to go from dark to light, with some wine and port as well, to see how the chocolate flavors develop and change when we study them.

An adult Pinata with tiny plastic booze bottles.

Make friends with restaurant owners – they make you want to up your game!

Play Apples to Apples, or any easy to play game for families, after dinner.

Single malt scotch tastings, with minor pairings like grilled sausage and Snicker bars!

Wine and Junk Food pairing. We like popcorn and sparkling wine and chocolate candy with Zinfandel – with a lot in between. You have to do some experimenting before you plan this one.

After a dinner: blind wine tastings, single varietal tastings, aroma lessons…

So if you were on the fence about planning a fun dinner party I hope this article helped to get your creative juices working. And if you need more assistance, or a really fun guest, you know where to find me!

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.

Napa Valley Wine Academy launched new Whisky and Bourbon Certification

August 13, 2020 by evebushman

NAPA, CALIF. (PRWEB) – NAPA VALLEY WINE ACADEMY, the leading wine & spirits school in the United States, is expanding nationwide access to formal whiskey education, as it enters into an alliance with the foremost whiskey education and certification body, THE COUNCIL OF WHISKEY MASTERS. Both organizations are based in California and support students from around the world with online education programs.

As part of the new strategic alliance, NAPA VALLEY WINE ACADEMY obtains the US-nationwide exclusive permission to promote and offer the Council’s study program and advise students on the program options.

Christian Oggenfuss, co-founder and CEO of the Academy, states “On-boarding the dedicated whiskey certification program of the Council into the Academy’s repertoire of remote-study options is a logical step for NAPA VALLEY WINE ACADEMY, especially as the current epidemic has created the need for proven distance learning programs. The study programs of THE COUNCIL OF WHISKEY MASTERS have been designed for effective remote format from the beginning, and are the global qualification standard in the world of whiskey.”

Aspiring and established whiskey specialists alike enter the study program either through the “Certified Scotch Professional” or “Certified Bourbon Professional” tracks, before they broaden to global knowledge scope in the “Certified Whiskey Specialist” level, and later may advance towards mastery in the “Master of Scotch” and “Master of Whiskey” levels.

The Advisory Board of the Council is home to more than 30 of the most respected whiskey experts in the world, including famed whisk(e)y authorities Steve Beal, Dave Broom, Lew Bryson, and Charles MacLean, among many other men and women of exceptionally high reputation in the world of grain-based spirits.

“Especially during the coronavirus-related downtime, many sommeliers, hobbyists as well as wine & spirits professionals have been planning their future career path and decided to advance their careers and future prospects through systematic education. NAPA VALLEY WINE ACADEMY has been the trusted education provider for many thousands of individuals, who have been guided successfully through the study programs, all the way to graduation and carrying their new professional titles”, explains the executive director of the Council, Dr. Jörn Kleinhans.

Both organizations look forward to equalizing access into promising careers in the whiskey segment of the wine & spirits markets, an industry that has experienced significant growth over recent years. The opportunity is open for individuals regardless of location and prior background.

Vintage Eve Circa Oct 2017: That Boutique-Y Whisky Company, Via Whisky Live

June 23, 2020 by evebushman

I met whisky aficionado Monique Huston at the Universal Whisky Experience, aka the Nth show, in Las Vegas earlier this year. I assumed I’d be lucky if our paths ever crossed again as she lives in Illinois, so I kind of scored in not only seeing her, but getting to learn from her too when I realized she was leading a course at the recent Whisky Live LA.

The class was listed in the program with this tantalizing title, “U.S. Launch! That Boutique-Y Whisky Company – Single Casks Done Our Way.”

Be one of the first in the US to taste through the massively awarded range of single cask Single Malt and Single Grain Scotches from experts at That Boutique-y Whisky Company. You’ve seen them written up, scored and bragged about in the UK – now taste them for yourselves! Warning: These cask-strength darlings are not for the faint of heart, come armed with your water dropper! Hosted by Monique Huston, National Director of Spirits Winebow.

Tasting

Aromas and flavors separated by ;

Invergordon 42 year old

Orange peel, leather, cream and cinnamon stick on the nose; followed by toasted oak, orange again, with both a nice sweetness and heat. Distilled from corn, neutral barrel finish. This was my favorite of the tasting line-up.

Speyside 15 year old

Dark chocolate, vanilla, a bit of peat; very balanced flavors of chocolate, cream and honey. Was finished in a first fill bourbon barrel.

Glentauchers 17 year old

Meyer lemon, green grass, vanilla bean; then bark, that same vanilla and some nice heat. They had made a 38 year old that sold out, their production is rare, and this one was probably finished in a second fill bourbon cask.

Benrinnes 18 year old

Sweet pear, whipped cream, orange hard candy; smooth and velvety, heat, cream and spice. “Ben” is one of the hills of Pennines. This was from #19 of only 24 barrels. Finished in a third fill sherry cask barrel. My second favorite.

Bruichladdich 12 year old

Toffee candy, tobacco, bark; smooth and spicy with a big finish. This was finished at one of only eight distilleries in Islay. Another top fave for me.

Islay 16 year old

Wet wood, suede, sweat caramel, yogurt; peat, smoke and s’mores. Liked this one for the peat.

Some of What We Learned

Ninety percent of whisky produced in Scotland goes into blends, single malts only get the remaining ten percent. So need a lot of whisky to make all of the single malts we enjoy.

The three peat-heavy distillers, Lagavulin, Laphroaig and Ardbeg, have a convenient walking path connecting them in Islay. (Time to plan a visit!)

That Boutique-Y Whisky Company use a 375ml half bottle format, making them more accessible and affordable. No extra finish is added, the company selects, buys and then bottles. These whiskies were a “preview” and not yet available to the mass market. When they do hit U.S. most likely will be at K and L.

From That Boutique-Y Whisky Company Website

That Boutique-y Whisky Company is an independent bottler which offers stunning whiskies from world-renowned brands and distilleries. Each bottle has a fun and informative graphic-novel-style label containing humorous references, in-jokes and shocking puns.

http://www.thatboutiqueywhiskycompany.com/

https://www.facebook.com/boutiqueywhisky/

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.

The Tenth Annual Universal Whisky Experience – From the Founder Mahesh Patel – Why Whisky and Why Vegas

January 30, 2020 by evebushman

Welcome to the World’s Premier Luxury Whisky and Spirits! Experience www.universalwhiskyexperience.com

Universal Whisky Experience is about providing the connoisseur, collector, enthusiast and premium spirits consumer, the most exclusive, luxurious and intimate whisky and spirits enjoyment at an elite luxury resort in the world capital of entertainment. Showcasing some of the finest and rarest premium whiskies from a top tier of brands.

Our 10 Year Anniversary, The Nth 2020, will be hosted at the Wynn Las Vegas on April 24-April 25, 2020. Save the date now!

About Mahesh Patel, Why Whisky and Why Vegas for the 10^th Anniversary Event

Mahesh Patel founder of Universal Whisky Experience, Avid Connoisseur and Whisky Collector, made history when buying the world’s first most expensive whisky bottle ‘The Dalmore Trinitas’ valued at $165,000 back in October 2010. Since then he has been made keeper of the Quaich – a society at the heart of the Scottish whisky industry and became the Freeman of City of London and livery man for the worship company of distillers for his contribution in the whisky industry and has been featured in many television interviews talking about his passion for whisky since his teen years, and making his dream come to life with the launch of Universal Whisky Experience seven years ago (now ten years ago!) and its first super tasting event (The Nth – Ultimate Whisky Experience) in Las Vegas.

I decided to do the show because no one did an event that I wanted to attend. I did a show that I would attend and other fellow high end connoisseurs/collectors would want. So the show was built really for me.

Since the launch of Universal Whisky Experience, Mahesh Patel with his pioneering ability and vision has gone on to create the world’s best Whisky experiences internationally and locally opening and tasting some of the world’s most expensive whiskies granting exclusive access in the world of whisky.

Why Whisky: I was 14 when we went on a family vacation to Scotland and my father liked whisky so we visited Glenfiddich distillery (it was only distillery that was doing tours back in the 80s). I have always been technical minded so I was fascinated by the technical side of whisky production. This was my introduction to whisky; soon after I started to collect miniature bottles from different distilleries, and when I got to university I started tasting whisky. After graduating and then traveling for work and vacations, I started buying whiskies from Duty Free shops. They have some of the best and limited expressions and that’s where my collection got serious.

Why Las Vegas: Because it is the world capital of entertainment. I wanted to host an event, but more than an event – an experience. I wanted connoisseurs to be able to bring their non-whisky drinking partners along and experience the event and to be in a city that offered everything. The Wynn is the most luxurious resort in Vegas and has the best customer experience than any other hotel. All its restaurants are award winning and the service is impeccable.

The Nth Ultimate Experience is a once in a lifetime event for many. This is the only event in the world where you get to sample the most premium, rare, unique and expensive whiskies from all the major houses around the world. Mahesh has fostered an amazing network with all top whisky makers and brands. Leveraging this amazing network and relationships has led to this one of a kind event, the Nth Universal Whisky Experience.

Connoisseur Experience Tickets: https://universalwhiskyexperience.com/connoisseur-experience-ticket-2020/

High Roller Experience Tickets: https://universalwhiskyexperience.com/high-roller-ticket-2020/

Wynn Hotel Nth Rooms via this link.

https://universalwhiskyexperience.com/

https://www.facebook.com/universalwhisky/

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

San Jose’s 10th Street Distillery Wins Double Gold and More

December 2, 2019 by evebushman

SAN JOSE, CALIF. (PRWEB) – San Jose’s 10th Street Distillery has earned Double Gold at the 2019 New York World Wine and Spirits Competition for its Peated Single Malt American Whisky, which expanded distribution to Southern California on November 1. 10th Street Distillery Single Malt American Whisky offers discerning whisky enthusiasts an award winning, super-premium American Single Malt that draws inspiration from both Scottish whisky-making tradition and Californian ingenuity.

10th Street Peated Single Malt American Whisky (ABV 46 %, MSRP $65) is the first whisky produced in San Jose. It is crafted by a small, passionate team with painstaking attention to detail, combining time-tested methods with a unique sense of adventure. The carefully crafted harmony between the wood, malt and peat has resulted in a delicate, balanced whisky with subtle complexity which has already won Best in Class Gold at Whiskies of the World.

“We wanted to make an authentic peated whisky with California provenance. So, we needed a malted barley that had been dried over a peat fire to give it that essential peat reek with a touch of smoke,” explains 10th Street Distillery co-founder Virag Saksena. “At the same time, we also wanted it to be distinctly Californian, incorporating local terroir.”

After months of searching, partners Virag Saksena and Vishal Gauri found a maltster who created a custom peated malt that perfectly complements the alkaline, mineral-rich water of the Bay Area – the essence and key ingredient in their distillate. The gentle heathery notes of the peat used for malting allowed them to craft a flavor profile which is distinctly peaty yet extremely approachable.

10th Street Distillery founders are engineers with a steadfast passion for making things better. They refused to accept the status quo of making whisky in America (where whisky is spelled with an ‘e’). First, they learned the old ways of making Scotch whisky from the masters; then, they reinterpreted these techniques with an engineer’s precise, meticulous attention to detail and a willingness to erase boundaries. The culmination of eight years of design and development efforts in San Jose’s first modern distillery.

10th Street Distillery’s alembic-shaped, double-pot copper stills are derived from traditional copper pot designs with unique custom modifications for a complex flavor profile. The top-quality, ex-bourbon barrels slowly age and develop the whisky’s smooth, velvety expression without overpowering it with wood. The influence of local microflora during the extended fermentation adds a touch of the local terroir. A premium whisky that respects tradition while breaking new ground, 10th Street’s Peated Single Malt American Whisky promises to be a new American classic.

Peated Single Malt American Whiskey Tasting Notes:
Nose: Citrus, with a peat smoke essence
Color: Light golden
Palate: Creamy full flavors of vanilla and dark red apple peels, turning into rounded peat flavors. A delicate balance of fruity and smoky notes.
Finish: Full bodied, buttery, with a lingering peaty finish

About 10th Street Distillery:
San Jose’s first craft distillery, 10th Street Distillery was founded by two engineers with just one objective – creating world-class whiskies. A grain-to-glass distillery, it reinterprets time-honored traditions using modern techniques and engineering ingenuity to create its award-winning products. Their first product is a Peated Single Malt Whisky, a new American classic that respects tradition, but is not afraid to forge a new path.

More to Learn: Japanese Whisky by Brian Ashcraft

October 4, 2019 by evebushman

On September 27 I did a review of the book Japanese Drinks on this website; today I have a second book on Japanese Whisky alone for you. Similar in format with lots of glossy photos and understandable text, I was impressed with the work of the Japanese distillers and distilleries, their challenges, the differences between them and their Scottish counterparts and some amazing reviews of many whiskies made by six of the leaders.

Some of the information on whisky was covered in the first book I reviewed so I will limit my review to what was new for me to share with you from this second book:

Between 2001 and 2017 Suntory and Nikka whiskies have won over a hundred accolades from prestigious international competitions.

Instead of adopting the spelling as “whiskey” like we do in the states, Japan uses “whisky” along with Canada and Scotland.

Some distillers started out as sake brewers, some continue to make both (sake is traditionally only made in the winter months). Some copper stills were used for shochu making before they were used for whisky. Many big distilleries have their pot stills made in Japan (and their own cooperages) while smaller ones rely on imports. Most distill the spirit only one time.

There are “Japanese twists” to not doing everything the Scottish way in malting, fermentation, distillation, maturation and more. Most malted barley is imported. Most whisky is colored with natural caramel food coloring.

Japanese whisky was first exported to the U.S. in 1934, a year after the end of prohibition. It wasn’t very popular, and with the onset of World War II this grew worse. However, during this period it grew in popularity in Japan.

Japanese whisky is considered “highly aromatic and floral.”

Some Japanese blenders eat the same food for lunch every day to “ensure a consistent” palate. Others avoid fish due to the oils and garlic for its lingering quality.

Mizunara, a rare Japanese white oak, is sometimes used for casks. The word “mizu” means water that the oak retains and “nara” means oak. This Japanese oak was originally used as sherry casks were hard to get in Japan during World War II. The oak is known to “expand the range of flowers” and other aromas in the whisky. There are downfalls: the wood is difficult to work with and all will leak at some point.

At Suntory Yamazaki Distillery they are experimenting with plum wine casks (the also make plum wine) for the finish on some whiskies. They are also aging some whisky in cedar casks.

Masataka Taketsuru, the founder of Nikka Distillery, 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.

Venture Whisky Chichibu Distillery has planted their own Mizunara trees – unfortunately they won’t mature for use for at least 150 years.

Currently there are ideas on using local peat, other local woods and Japanese barley. Smaller distilleries are exploring the idea of working together.

Whisky Reviews

The over 100 reviews are by leading Japanese whisky blogger Yuji Kawasaki. I found these most interesting as some of the descriptors were familiar as ones I’ve used before but others, more in the line of calling up a memory, were not familiar as I don’t live in Japan. Some of my favorites include:

It’s Japanese sliding doors, a tatami room with a flower vase in an alcove and a bird fluttering from a branch. In a whisky, it’s rare to see such beauty as this. Hibiki Deep Harmony.

…it’s rose thorns and faint smoke for an experience that’s reminiscent of hazy sunlight in a gloomy sky. Miyagikyo Single Malt (no age statement).

…it’s like a bouquet of flowers was chucked out of the glass and directly in your face. Miyagikyo Single Malt, 15 YO.

There’s Japanese incense as well as a chalky notes that is reminiscent of the lime powder used on baseball fields. The Nikka Whisky 1999, 34 YO.

There’s a warm bushel of flowers and a slightly open wooden gate leading into a house with a dining table. On it there are grapes and pears waiting to be devoured…Ichiro Malt Five of Spades.

It passes through like an arm going into a sleeve until its one with you in a relaxing and natural way. Ichiro’s Malt Two of Clubs

These descriptions made my mouth water, what about you? Get your book here à https://www.tuttlepublishing.com/japan/japanese-whisky

Vintage Eve Circa 8/2016: The Plunder from Down Under

August 27, 2019 by evebushman

Once again the organizers at LA Scotch Club put together a mighty tasting. This time it would be whisky from Argentina, Australia, Tasmania, South Africa and New Zealand. And if trying whisky from these areas wasn’t unique enough, they took it one step further and decided to pair the EIGHTEEN samples with regional food.

I was not at the event as press, so it wasn’t until I got home that I smacked my forehead and thought, “gee, that was something to write about.” So my notes are brief, just a little of what I thought was remarkable. However, at the event, all of us had a grand time describing the aromas and flavors we found. I can recollect that my descriptors included banana peel, toasted marshmallow, praline almond, cream, vanilla, chocolate, smoke, cigar and many others.

Invitation

This is the event that we have been waiting for two years for. The LA Scotch Club will be turning the whisky upside down in more ways than one as we head to the other side of the world to experience the whiskies of Argentina, Australia (and Tasmania), New Zealand, and South Africa. There has never been another whisky tasting like this anywhere in the world. Many of these bottles had to travel the continents in suitcases to arrive here as they are not sold outside of their home country…

During the whisky tasting of 18 different pours (20 for LASC members) we’ll enjoy the cuisine and music from the countries we are visiting. Argentine steak, empanadas, South African Boerewors and more will be shared as we bbq over wood coals.

LAscotchclub.com

DINNER

Vacio (flank steak) cooked over wood coals – Argentina
Assortment of Empanadas – Argentina
Boerewors (sausage) – South Africa
Billatong jerky – South Africa
Australian Potato Salad – Australia
Kiwi fruit – New Zealand
Pavlova – Australia

(I found the sausage and jerky too gamey – dry and darkly spiced – for my tastes but I could see how it could complement the whiskeys. The potato salad, empanadas and fruit were very yummy. My favorite dish was the Vacio flank steak, especially when I covered it in sauce.)

WHISKY (My favorites – before bottle fatigue set in – are noted as #FINDMORE)

Argentina

La Alazana Patagonian Single Malt

Mainland Australia

Lark Distiller’s Selection
Smith’s of Angaston 14yr #FINDMORE
Limeburners Single Whisky (cask M97)
Starward Wine Cask

Tasmania

Tasmanian Heartwood – Four Corners of Ross
Sullivan’s Cove Small Batch French Oak Casks #FINDMORE
Sullivan’s Cove Cask Strength Bourbon Cask #FINDMORE
Overeem Port Cask #FINDMORE
Cradle Mountain 18yr Cadenhead’s

New Zealand

Waitui Manuka Mead Barrel
Old Hokonui
Lammerlaw 10yr
Thomson Two Tone Release #FINDMORE
Milford 10yr
South Island 21yr

South Africa

Draymans Solera Reserve
Three Ships 10yr
Bain’s Cape Single Grain Whisky

LASC Member-Only Bottles

Bakery Hill Doublewood
Tasmanian Heartwood – Four Corners of Ross

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), 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.