Whiskies of the World, San Francisco - Bringing it Back to the Belle!

Whiskies of the World brought it back to the San Francisco Belle again this year to a thankful attendance. All of San Francisco was experiencing a beautiful day, that created a beautiful evening for this event. Unlike the tight quarters of last year's event at Hotel Nikko, this took over an entire paddle boat.

Always an exciting event, it needs to be experienced to be fully appreciated - with small batch distillers, rarely available high-end VIP tastes, the ability to talk to the distillers, witnessing/tasting the debuting of new items, and the seminar's for educational purposes - this event takes what tasters most enjoy - drinking, and adds all the extra's you've never thought of.

This year had two separate decks available as tasting rooms, a mixology bar (mixing up batches of drinks showcasing many of the libations being poured), a full buffet on the lower deck (with more than enough tables this time - a true treasure when you need to sit down and eat after all of the imbibing), and the wonderful ability to step outside the deck at any time for fresh air (not available in a hotel format).  I believe it was the riverboat setting with cigar pairings, smoking deck, Bushmills rousing pipe and drum band, and convivial spirit set it apart among whisky events.

Whiskyfest tends to have more whiskies and more unique pours (like 30 and 40 year old scotches during VIP hour), but WoW showcases (alongside bigger names) smaller distillers, such as Corsair out of Nashville, or Bend Distillery in Bend, OR. I noticed there were far more Northern California distillers making white whisky or rye, like Petaluma-based Wylie Howell Spirits or Fog’s End near Salinas. Award-winners like Copper Fox from Virginia had unaged versions of their rye and single malt alongside the aged product. 

 Another interesting feature of this years even was the cigars. In addition to selling cigars on the second deck to enjoy outside on the top deck, there was also a Rocky Patel Cigar pairing class. Here’s something can’t get at any indoor drinking event in California: on the riverboat’s top deck was an open air cigar bar replete with stunning views of the water, Bay Bridge and city skyline. 

 Now this is not only unique but also where things tended to get a bit dicey, as you needed to have a reservation to get into the class, but people began getting a bit tipsy and temperamental giving the whole cigar bar thing a overly-dramatic air when un-registered guests couldn't get into the class. But one way or another this is a wonderful added benefit that will hopefully be showcased in future pairings.

 Tasting Notes:

• Dalmore's King Alexander III
• The chocolate, marzipan, tropical fruit stunned me. It’s the only single malt in the world finished in six different woods (Port, Bordeaux Cabernet Sauvignon, Marsala, Madeira, Matusalem sherry, small batch Knob Creek bourbon barrels). It takes multiple sips to fully recognize how many flavors accompany it's bouquet and taste - wonderfully soft, smooth mouth-feel. 
• Cabin Fever Maple Whiskey
• Surprisingly sweet, but by no means unpalatable. It's a dessert or breakfast on ice. Smooth, and very strong in it's maple flavor it's slight delusion over ice only enhances it's flavor characteristics. I can think of so many ways that I would enjoy this spirit, ice, with cream, over ice cream, in coffee, in butter over pancakes....and the ideas are endless. 
• RoughStock Wheat Mash Whiskey (100% Wheat)
• Fresh baked bread. Yeasty beer rolls, wheat fields, and malted grains. This is a whiskey, but so much more, it's got a beautiful flavor of wheat - for those wheat lovers out there who can just imagine the smells of a field or a grain silo. Far different than anything I've tasted in a while, and wonderful in it's uniqueness. 
• Templeton Rye Small Batch Whiskey
• Soft, milk caramels, brown sugar sweetness. This is a wonderfully drinkable (meaning to mix would be a shame), rye. 
• Maker's Mark 46
• I know everyone has been talking about it for months now, but theirs a reason. It's good. It's about $10+ more than the original and a world of difference in flavor, the original Makers Mark is all about spice and hot flavors. If Maker's Mark is what you drank in your 20's its grown-up version 46 would be what you drink later. It's smooth, vanilla, brown sugar, all those same spices that made it great the first time and a nice refinement. It's initially sweet, hot in the middle (it's still Makers Mark), and soft on the finish - refined in it's palette.