Mark Your Calendars for Our 48th Tasting on August 19th!

posted Jun 29, 2018, 10:23 AM by David R.   [ updated Aug 13, 2018, 10:14 AM ]

Our explorations continue as the theme for our 48th Tasting is "The Lost Region."  Our host Ben while tight lipped about where the whiskies will be coming from that we'll be tasting promises that once found we won't forget these whiskies or where they came from.  We'll be exploring "The Lost Region" on Mark's Taj McDeck.  Don't forget you must RSVP no later than 10 days before the tasting to reserve your spot.  

Ready for some exploring? Our 47th Tasting Is All About Exploration!

posted Jun 3, 2018, 9:39 AM by David R.   [ updated Jun 16, 2018, 11:05 AM ]

Are you ready for another adventure?  Our last tasting took you to distilleries along Scotland's A9, our 47th Tasting promises "To Boldly Go Where No One Has Gone Before."  With apologies to Star Trek and Trekkies, our host David D's tasting may have nothing to do with space travel but promises a evening that will feature whiskies from distilleries we have yet to experience.  It will be an evening with some great whiskies from distilleries in places you might be surprised by.  So mark your calendars for June 16 (a Saturday instead of our usual Sunday in deference to the fathers among us).

Get Ready for a Virtual Road Trip at Our 46th Tasting

posted Mar 22, 2018, 9:19 AM by David R.   [ updated Mar 22, 2018, 9:19 AM ]

Even if you haven't been to Scotland, you probably have had whiskies from the distilleries we'll be tasting at our 46th Tasting as Mark takes us on a trip up Scotland's A9 and we sample whiskies from its various distilleries.  And what better date for having a few drams of whisky than the date for our next tasting which is April 15th at our winter home at 7 p.m.

So mark your calendars and get ready for a trip where you won't need any luggage and you may or may not feel the miles by the end of the evening.

45th Tasting Rescheduled to February 25th

posted Jan 12, 2018, 7:29 AM by David R.

To quote a variant of a line from Robbie Burn's "To a Mouse," the best laid plans of mice and men often go awry and that goes for our 45th Tasting.  You need to redo your calendars, February's tasting has been re-scheduled to February 25th.  We'll meet at 7 p.m. in our cold weather site for a tasting themed "Be Forgotten."  Your guess is as good as mine as to what's in store.  Our host for the evening Tod is playing his cards close to his chest so all I can tell you right now is that there will be scotch.  Talk about a blind tasting!

Our 44th Tasting is all about She - e - e-e-e-e-ry baby (Sherry Baby)

posted Dec 4, 2017, 6:15 PM by David R.

Get ready for our 44th tasting on December 17th at 7 p.m. in our winter home as we explore 9 year old single malts finished in four different types of sherry butts for over three years.   As with almost all our tastings, the whiskies will be tasted blind.   To help us in better understanding the nuances of the various sherries, we'll also be tasting the sherries and then trying to identify which whisky was finished in which type of sherry before revealing the whiskies.

Our 43rd Tasting - Lost Distilleries

posted Dec 4, 2017, 6:05 PM by David R.

For our 43rd tasting in October we explored 6 different bottles from the Lost Distilleries Collection.

Our 42nd Tasting - 20th Century Scotches - August 20th, 2017

posted Aug 6, 2017, 8:49 AM by David R.   [ updated Aug 6, 2017, 8:50 AM ]

For our 42nd Tasting, Ken, our tasting host, has selected three scotches bottled in the late 20th century so get ready for 20+ year old bottles of exceptional scotch.  The 21st century has seen the rise of the NAS whiskies, but as we've proven time and time again, age matters.  It should be an evening of exceptional scotches and conviviality.  See you at Ken's at 7 p.m. on 8/20/17.

Oysters and Single Malts Are On Tap For Our 41st Tasting on June 10th

posted Apr 30, 2017, 2:11 PM by David R.

We liked it so much the last time we did this that for our 41st tasting, we will once again be pairing oysters and single malts.  Our guide from last year's oyster and single malt pairing will reprise his role as Hugh takes us on another adventure in slurping oysters and sipping single malts in hopes of learning finding the perfect dram for these delicacies from the sea.  If you haven't tried this pairing, you don't know what you're missing.  Check out last year's for some tips and check back in June for this year's results.

40th Tasting: Different Oaks for Different Folks, April 23, 2017

posted Apr 5, 2017, 9:19 AM by David R.

We're headed to the woods on April 23rd as our host Mario provides with a selection of single malts each aged different types of oak casks. We'll be at our cold weather venue at 7 p.m. for another evening of great whisky and great cigars.  I'm pretty sure if you want to get a head start on your tasting notes, you'd safe putting down "wood notes."  

A Very Tasty 39th Tasting: Old Scotia's Grandeur Springs - Springbank and Food

posted Feb 25, 2017, 9:43 AM by David R.

The name of the tasting left many of us wondering what the tasting would include as far as single malts but we knew with Jim H. cooking for us it was going to be a tasty evening.  As the evening unfolded, the word "tasty" hardly seemed adequate!  Not only was the food amazing but the pairing of different expressions of Springbank with each dish took our palates to new heights.

The evening started off with a Creamy Soup of Wild Mushrooms with Whisky Essence paired with a Springbank 10 Year Old.  The rich, creamy, earthy, salty notes of the soup played off nicely with the spice, salt, malt notes of the whisky. Next we treated to a Caramelized Onion and Goat Cheese Tart paired with a Springbank 12 Year Old, Cask Strength, Sherry Cask.  The tart with its goat cheese custard, walnut pastry, and Drambuie paired nicely with the toasted marshmallows, honey, and salt of the sherried malt.  Our third course featured a Cassoulet of Duck, words are insufficient to describe just how delectable this dish was and when paired with a Springbank 15 Year Old aged in Olorosso Sherry Casks, oohs and aahs could be heard around the room.  The shredded duck with white beans, andouille sausage, and some Islay whisky contrasted nicely with sugar, chocolate, figs, and nuts of the 15 Year Old.  The evening could have stopped right there and we'd all be talking about it for years to come but we were privileged to have two more courses and malts to taste before the evening came to an end.  Our fourth taste pairing brought us Roasted Rack of Lamb with Whisky Sweet Potatoes made with a touch of Drambuie paired with paired with a Springbank 18 Year Old.  The whisky's creamy vanilla, ripe fruit, nuts, and toffee play off of the lamb and the richness of the sweet potatoes, Drambuie, and butter.  We finished the pairings with a Malted Chocolate Cake with Chocolate Whisky Sauce with a 9 Year Old Gaja Barolo Cask Finished Springbank.  You can imagine how wonderfully the chocolate of the cake, the Highland malt used in its preparation and its whipped cream topping went with this wonderful expression of Springbank with its chocolate, marzipan, and cookie dough notes.

And of course after such a wonderful evening of fabulous food and scotch, we all enjoyed a nice cigar to boot!

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