Anyone for a Dram?

My most recent whiskey adventure took me to San Francisco's Hotel Nikko, where they were hosting The Whiskies of the World Expo. This is one of two annual whiskey festivals that are held in SF. In its 11th year this was a huge, and crowed event. Bustling with whiskey drinkers, novice and expert alike. From pipers to hotel food, this was a boisterous affair.



Highlights of the evening included the multiple seminars that were being held, including: "The Glenlivet, The Single Malt That Started It All" hosted by Rick Edwards - this was not only a very educational event but also a well poured one as well. With the ability to enjoy the entire collection of Glenlivet, including one of the library reserves.



Glenlivet Tasting notes:
12 year - smooth, creamy, with a soft finish
15 year - spicy, sweet, carmelly tones
16 year 'Nadurra' - fumes! 120 proof! Could melt paint, but if you add a couple of ice chips turns cloudy in color and takes on a coconut and carmel flavor that is outstanding! This is whats called "Cask Strength" - which is meant to have water added to open up the favors, in 3:1 ratio
18 year - beautiful bouquet, sweet notes/ upon taste very strong, peaty - better nose than taste
21 year - more high alcohol nose, floral & oak-like flavor
25 year - peaty, woodsy nose/ strong alcohol flavors, hot mouth feel

Favorites of the evening - the Occidental Cigar Bar - the LAST cigar bar in SF! was serving one of my favorites Buffalo Trace Bourbon, Sazarac Rye, and Cuzl Azul Tequila! Very good selection, the makers of Buffalo Trace also make Rip Van Winkle Bourbon (very nice!).



Another favorite Bulleit Bourbon was making their own cocktails a Bulleit Manhattan with their own Blood Orange Bitters - exceptionally smooth! (plus cute take away glass)



This was a double malt scotch - what's that right? That was my first thought too - A single malt is from a single batch of whiskey. A blend is a mixture from several batches of whiskey. Well after explanation from Eades (currently the only double malt producer) - "Each single malt was double distilled so that the maximum character is retained, before it is aged. The malts are then double matured, beginning in American white oak ex-bourbon casks, and then in wine casks. This is possibly the most important part; the wine casks take out any residual harshness or heat and infuse layers of new aromas and flavors that enhance the character of the whisky. The single malts are married together after the second maturation." (Info c/o Scotch Chix)



One of the greatest things about this event is the ability to explore what kind of whiskey/ bourbon/ scotch drinker you are, and what you like! Few events let you try so much of a great thing in a controlled environment. Already knowing a bit about myself I know I'm a great fan of Bourbon, but upon further inspection I also really like younger single malt scotches, and the older years (the really expensive/ nice ones) really made me almost gag! I was surprised, I though the older the better right? Common expectation, right? No, this is all based on personal preference. The more your palette gets exposed to different flavors, you being to appreciate difference aspects of a drink you might have not originally liked. Well I am a young whiskey drinker, similar in palette to the U.S, I gravitate toward the more rounded, sweeter flavors. For now! The older selections, of great prestige were all very peaty, smokey, leeching the wood from the very barrels they were cast in. This can be a vary desirable quality, for a certain palette. But again these are things that I wouldn't have know without exposure to this kind of venue.

So now that I'm a bit less of a Whiskey novice, and still a huge swill-er of Bourbon I can appreciate all these names I have become acquainted, with just a bit more understanding. So if your interested in expanding your liquid horizons check out Whiskies of the World Expo next year!