Taking The Bite Out Of Whiskey (Class + Dinner)
Saturday, March 16, 2013 from 6:30 PM to 9:30 PM (EDT)
The word whiskey comes from old Gaelic and means the breath of life, and that goes a long way toward explaining why we need to go get a refill now and then. This class is going to be a super overview of the wide world of whiskey comparing styles, ingredients, and origins.
We'll taste a range of delightful liquids from moonshine (called white or silver whiskey) and sourmash through rye, Irish whiskey, and a rare cask strength single malt Scotch. After class, we'll clear our palates and our heads with a dinner of American barbecue paired with Torrontes and Malbec from Argentina. Whiskey River, here we come!
TASTING MENU (tentative)
Innis & Gunn Highland Scotch Cask Aged Beer | Bully Boy White Whiskey | Old Overholt Rye Whiskey | Elmer T. Lee Bourbon | Slane Castle Irish Whiskey | 1975 Gordon & McPhail Cask Strength Single Malt Scotch
DINNER MENU (tentative)
Blue Ribbon Barbecue | Smoked turkey breast | Barbecued pork |
Roast winter vegetables | Polenta | Cheese | Chocolate whiskey cake
La Linda Torrontes | Agua de Piedra Malbec
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