WhiskyFest 2010 - Taking Event Tasting to a Whole New Level

The hum of the crowd waiting to get through the multiple sets of double doors was low and reverent, in the San Francisco Marriott Friday evening. WhiskeyFest was about to start for a select group of people and VIP tickets had been sold out for weeks. As the ushers moved toward the doors the crowd surged and they were off! The doors opened, and it was an amusement park for whiskey lovers, whiskey snobs, mixologists, bartenders and novices alike.



Unlike other whiskey festivals that I had been to this one was well allocated with enough walking/standing space, even though the excited patrons were in clumps at the booths where the "really special stuff - a.k.a reverses/vintages/new-products/swag" was being served. The excitement during this time was doubled not only because of access to special/expensive whiskeys but because of the access to the whiskey distillers themselves that were present.



From Tom Bulliet of Bulliet Bourbon to Kevin Smith from Maker's Mark, David Pickerell from Whistle Pig. This becomes a rare chance to not only drink with, but speak to the makers of this magical beverage about what makes their recipe different than the other guy.




Whiskey Mentions of Note:

• Gelnmorangie - Signette: Soft, smooth in finish
• Jameson - Rarest Vintage Reserve: Caramels and brown sugars, beautiful Irish Whiskey
• The Glenlivet - Nadurra Triumph 1991: Beautiful banana and cream flavors, and had better pronounced flavors when a few slivers of ice are added
• Canadian Club - 30 Year: smart caramelized flavors, with a smooth, clean finish
• Bushmills - 1608: a bit sharp for my palette, but quick clean finish
• Wild Turkey - Russell's Reserve 6 yr. Rye: Smooth, soft finish, American Honey: golden, sweet, but viscous; like the best cough syrup you've ever tasted! would drink nicely with ice
• Maker's Mark - Maker's 46: Beautiful vanilla and brown sugar notes, only marginally more expensive than the original, VERY worth trying - you might end up converted
• St. George - Barbary Coast: 30 years aged, peaty and surprisingly sweet
• Four Roses - Limited Small Batch 2010: surprisingly smooth, clean finish, fruity finish
• RoughStock - Black label: Malty, thick, creamy finish - a hearty whiskey
  
• Van Winkle - Pappy Van Winkle 20 year: tried them all, this is my favorite combination of flavors and barrel/bottle age
• WhistlePig - 10 year 100% high rye bourbon: THICK, creamy finish, a hint away from viscous and malty, a newcomer to the scene and making waves
  

The seminars are one of the most hilarious parts of these conferences and not to be missed. From the bizarre to intriguing questions that occur, to the 50-ish investment bankers that are falling off their chairs because their so snookered. The only debate I made it to (the whiskey does catch up to you) was one I've been eager to see for many conferences now, "The Great Whiskey Debate." This was hosted by Simon Brooking from Laphroaig, Dan Tullio from Canadian Club, and Bernie Lubbers from Knob Creek who ALL are owned by Beam Global. But this debate was heated and hilarious, from American Bourbon, to Canadian Whiskey to Scottish Whiskey - and their varied flavor profiles and superiority in the world of whiskey. The Bourbon was all about being patriotic, the Canadian was all about great whiskey and the Soprano's, and the Scotch was all about Braveheart - make sure to see this seminar if your around.



One trend I did notice was the thick, creamy finish on many of the whiskeys available now. Like many culinary trends I'm finding the spirits world follows trends with their new product lines. This showed to be very evident in the new producers, new products and re-design of some old favorites. The taste on many fine whiskeys has 3 notes, and the finish can be short, long, sweet, or sour mash - and many more flavor combination's (very similarly to wine) - but this year the finish was very similar throughout the ballroom, thick and creamy. Now is this here to stay? Who knows, that's why their called trends, but this one is worth noting because it seems to be taking the industry by storm.



From the tables to sit at, a huge catered selection of food including: poached salmon, roast beef carving stations, a ridiculous amount of sides and all the whiskey a girl could drink it was quite an event, the only mentions I would love to see in the future would be more munchies "bar" food, commented on by myself and a couple of distillers I got a chance to drink with, and availability of water somewhere on premises, but as many times I heard that evening, "The only water worth drinking has barley and rye in it!"