The fig tree at the Fairmont Miramar. | Photo: Fairmont Miramar

Following on Tuesday’s Gulf Benefit at The Hungry Cat, Angelenos will have another opportunity to enjoy great food and drink for a worthy cause. On Saturday, July 31st,  Mila Becker (Call Me Grace) hosts Cocktails for a Cause at the Fairmont Miramar in Santa Monica.

For a $30 minimum suggested donation, guests can enjoy gourmet hot dogs provided by the FIG Hot Dog Cart, premium cocktails, and scotches from Highland Park and The Macallan. All proceeds will benefit Landmark College, one of the only accredited colleges in the country designed exclusively for students with dyslexia, attention deficit hyperactivity disorder (AD/HD), or other specific learning disabilities. Funds raised from Saturday’s event will go to support Landmark’s Endowed Scholarship Fund, which provides annual scholarships for deserving entering or returning students in good standing.

The event will take place in the Catalina Bunglalow, which opens up to the Miramar’s lush garden patio. It’s a lovely setting for hot dogs, cocktails and single malt scotch under the stars.

Space is limited. To attend, RSVP by Friday, July 23rd to Grace@CallMeGrace.com.

For more information or to make a donation to Landmark College, visit landmark.edu.

Cocktails for a Cause at the Fairmont Miramar
Saturday, July 31, 2010
7-10pm
$30 suggested donation per person
Limited space, RSVP required
Proceeds benefit the Landmark College Endowed Scholarship Fund

Featuring:

• Handcrafted cocktails
• Scotches by Highland Park and The Macallan
• FIG Hot Dog Cart
• Silent and live auction

Fairmont Miramar Hotel & Bungalows
Catalina Bungalow
101 Wilshire Blvd.
Santa Monica, CA 90401
(310) 576-7777
www.fairmont.com/santamonica

Related posts:

1. July 18: Tequila Taste Too at The Wine House
2. July 27: Gulf Benefit at The Hungry Cat
3. July 16-18: BevMo! Grand Opening Events in Santa Monica, West LA, Studio City

Master Distiller Richard Paterson will open your eyes (and nose) to single malt Scotch.

Last month I was invited to sample several expressions of The Dalmore single malt Scotch at an intimate event held at the Varnish. The tasting was conducted by Richard Paterson (aka “The Nose”), third generation Master Blender for Whyte & Mackay, which owns and operates The Dalmore. Paterson is also the author of Goodness Nose and, according to his bio, the first (and perhaps only) Master Blender to appear in a manga. From his first dram at age eight (given to him by his father), Paterson went on to become a Master Blender at just 26 years old, and now travels the globe as a brand ambassador, Scotch evangelist, and representative for all of Scotland. Paterson had literally just flown in from San Francisco; his luggage was tucked away in a corner of the bar.

It'll cure what ails ya: The Penicillin.

The Dalmore tasting was hosted by Varnish Bar Manager Eric Alperin, who was ably assisted by bartender Devon Tarby. The event began with servings of The Penicillin, the wonderful cocktail created by New York mixologist Sam Ross (Milk & Honey, Little Branch). I’ve had the Penicillin many times at Comme Ça (where Ross launched the bar program), and the Varnish does a great version with 12 Year Old Scotch, lemon juice, honey and ginger syrup. The mixture is shaken and strained into an Old Fashioned glass lined with an Islay mist, then garnished with a candied ginger. It’s a refreshing drink perfectly suited to whet our palates for the Scotch to come.

After cocktails and introductions, we took our seats and Paterson began. He quickly launched into a whirlwind history lesson that spanned centuries and crisscrossed the Atlantic. Without the benefit of notes, he mentioned an astonishing number of important dates, many with only a tangential relationship to whisky. Then it was a quick tour of Scotland and its whisky regions, finishing at the Highland town of Alness, where The Dalmore distillery is located.

Although The Dalmore was founded in 1839 by Sir Alexander Matheson (thanks to his profitable opium trade), Paterson traced The Dalmore’s history to 1263, when an ancestor of the Clan MacKenzie saved King Alexander III from being gored by a stag. In return, the grateful king allowed him to bear a stag’s head in his coat of arms. The MacKenzies bought The Dalmore from Matheson in 1886 and owned the distillery for nearly a century; thus the family’s 12-pointed stag emblem adorns every bottle of Dalmore.

The Tasting
Then it was time for the tasting. Well, almost. First, Paterson described the nosing glass, with a balloon shape designed to funnel the aromas into your nose for maximum appreciation of the whisky’s character. He poured a bit of whisky into the glass, swirled it, and to our surprise tossed it sideways to the floor. Then he poured a dram into the rinsed glass, taking pains to show us how to hold it properly at the bottom, rather than palming it. Paterson then brought the glass all the way up to his face, said “hello” to the whisky, and inhaled deeply. He pulled the glass away, brought it back up and said, “how are ya?” before inhaling again. He did this a third time and said, “I’m well, thank you very much.” Then he took a sip. As he gently hummed, Paterson kept the whisky in his mouth, rolled it under his tongue, to the sides of his mouth, then the back. All of this is done to give the whisky time to open up and reveal itself. Finally, he swallowed and took a deep, open-mouthed breath. He paused, then released the breath.

As Paterson finished his lesson, our first drams were poured, and we were ready to begin.

THE 12
50% aged in American white oak, 50% in Olosoro sherry wood.

• Color – Golden, mahogany.
• Nose – Marmalade, sherry, aromatic spice.
• Palate – Rich, citrus, sweet vanilla.
• Finish – Long and spicy.

GRAN RESERVA
Aged in 40% American white oak, 60% in Olosoro sherry wood. Finished in sherry butts for six months.

• Color – Deep, golden mahogany.
• Nose – Citrus, dried fruit.
• Palate – Marmalade, hints of coffee and chocolate.
• Finish – Long, ripe orange, lemon zest.

THE 15
Aged in bespoke Matsusalem, Apostoles and Amoroso sherry butts.

• Color – Deep amber, copper.
• Nose – Cloves, ginger, dried spices.
• Palate – Intense citrus, marmalade, molasses.
• Finish – Lingering spice and pepper.

1263 KING ALEXANDER III
During the 1970’s, 80s and 90s, Paterson filled French wine casks, Madeira drums, sherry butts from Jerez, Sicilian Marsala barrels, port pipes from the Douro and Kentucky bourbon barrels with young Dalmore spirit. Paterson monitored the casks over the decades until the contents had matured, then united them in this rich, complex whisky.

• Color – Bright copper.
• Nose – Orange, spice, nuts.
• Palate – Berries, black currant, vanilla.
• Finish – Long and velvety.

The Dalmore 62: "The most expensive thing he'll ever have in his mouth."

The Dalmore 62
After we tasted the four expressions, Paterson asked for a volunteer. One lucky bastard gentleman was invited to taste what Paterson revealed to be The Dalmore 62 Year Old, one of the rarest and most valuable Scotch whiskies in the world. As Paterson told us, it’s “the most expensive thing he’ll ever have in his mouth.” The 62 is comprised of four casks of single malt, dating from 1868, 1876, 1926 and 1939. Only 12 bottles were produced in 1943, each with their own name on a handwritten label. According to the BBC, a businessman paid £32,000 (over $58,000 at the time) for a bottle of the 62 at the Pennyhill Park Hotel in 2005. Amazingly, he shared the bottle (named “Matheson,” after the Dalmore founder) with some incredibly lucky friends and they nearly finished it in one night. Of the remaining bottles, ten are in private collections, while “The Kildermorie Bottle” is owned by Whyte & Mackay. It was from this exceptional bottling that Paterson poured a dram. He guided our friend through the once-in-a-lifetime tasting, and at the moment he told his pupil to swallow, Paterson set off a confetti popper, startling everyone and ensuring we’ll have a lasting memory from our afternoon with The Nose.

For more information, visit www.thedalmore.com.
Richard Paterson’s official website: www.themasterblender.com.

Related posts:

1. Reconstructing the Balvenie Signature Deconstruction Dinner
2. When Scotland Met Portugal: The Balvenie Madeira Cask 17 Year Old
3. Balblair Single Malt Scotch – US Launch

The Macallan in Lalique: Cire Perdue decanter will travel around the world on an eight month traveling exhibit and fundraising journey from Paris to New York, with stops in Madrid, London, Moscow, Seoul, Hong Kong, Johannesburg, Taipei, Shanghai, Singapore, Tokyo, and Beverly Hills. At events in each city, The Macallan and Lalique will auction tastes of The Macallan 64 Year Old to benefit charity: water, which has funded some 2,300 freshwater projects in 16 countries, bringing potable water to over a million people. At the Paris launch on April 6, a 10 cl dram of The Macallan 64-year was auctioned off for 5,000 EUR (about 6,750 USD). Proceeds from the Paris auction alone will provide a community of up to 250 people clean, safe drinking water for up 20 years.

The Macallan 64 Year Old
The rare Macallan within the Lalique decanter has been vatted together from three casks, all built from sherry-seasoned Spanish oak. The first was filled in 1942, the second in 1945 and the third in January 1946, from which the age of this special Macallan has been taken. This expression is the oldest Macallan released by the distillery in its 186 year history. The previous oldest Macallan release was the 60 year old, distilled in 1926 and bottled in 1986, of which only forty bottles were ever produced.

TASTING NOTES

• Color: Oak
• Aroma: Peat smoke, dried orange peel, muscovado sugar and cedar wood mix with spicy cinnamon sticks and cloves.
• Taste: Spicy, blood oranges, rosin, treacle and walnuts, cocoa chocolate and peat smoke.
• Finish: Soft, smooth and spicy; lingering peats and dark chocolate.
• ABV: 42.5%

David Cox, Director of Fine & Rare Whiskies for The Macallan, comments: “We have established a very close working relationship with Lalique over the past six years. This extraordinary project has raised our partnership to new heights, combining the brilliance of Lalique’s designers and craftsmen and the outstanding quality and character from the masters of spirit and wood at The Macallan to produce a single decanter which will never be replicated, filled with the oldest and rarest Macallan our distillery has ever released. Having decided to donate the proceeds from the auction of this beautiful decanter and its rarest of whiskies to charity, we decided to partner with charity: water. Given the predictions of future water shortages and recent natural catastrophes, we felt we wanted to contribute something really positive to help. We are hoping for some extraordinary generosity at the final auction in New York in November.”

“Water is fundamental to the craftsmanship behind both The Macallan and Lalique,” continued Cox. “The word ‘whisky’ derives from the Latin, aqua vitae, or ‘water of life,’ and is one of the three natural ingredients of The Macallan, together with barley and yeast. Water is also critical for Lalique at the point of detailing, sanding and polishing the crystal pieces.”

The Lalique decanter depicts The Macallan's 150 hectare Speyside estate.

The Lalique: Cire Perdue Decanter
The Cire Perdue decanter has been designed exclusively for The Macallan by the legendary French crystal house Lalique, at its Design Studio in Paris. Handcrafted with the skills for which Lalique has achieved world-wide recognition, the Cire Perdue’s design is based upon a ship’s decanter of the 1820’s, the decade in which The Macallan was founded. Lalique’s designer felt the decanter shape lent itself perfectly to the beautifully realized panorama of The Macallan estate by the river Spey, in northeast Scotland.

The decanter itself has been created by the lost wax process, an ancient practice originally developed to cast large pieces in bronze. After first modelling a piece in wax, it is covered with plaster and then sent to the oven to bake the clay while the wax melts. Finally, molten crystal is poured in the emptied shape. Up until 1930, René Lalique himself crafted glass pieces using the Cire Perdue technique, but abandoned it as arthritis increasingly affected his fingers.

To track the fundraising progress and view images from the tour, visit: www.themacallan.com.

For images of the lost wax process, the decanter, and the Paris auction, visit The Macallan on Flickr.

Related posts:

1. The Nose Knows: Tasting the Dalmore with Richard Paterson
2. Canadian Club Resurrects Hide A Case Global Treasure Hunt

Julian Cox brings the heat with his Barbacoas.

Martin Daraz | Photo: Highland Park

I was invited to the gala by Highland Park (one of the event sponsors), so I was eager to find their booth as soon as I entered the Fairmont courtyard. Julian was set up near the entrance, and he was already busy mixing rounds of his Barbacoa, a Rivera favorite made with Del Maguey Chichicapa mezcal, lemon juice, agave nectar, ginger syrup, chipotle purée, red bell pepper, lime wedges, and garnished with beef jerky. As I enjoyed my smokerrific cocktail, another guest took a sip of his own Barbacoa and pronounced it “the best cocktail I’ve ever had.”

Julian pointed me to the nearby Highland Park booth, where I chatted with Martin Daraz, Highland Park’s US Brand Ambassador. We’d met briefly at the last Seven Grand Whiskey Society event of 2009, when Martin brought bottles of the Highland Park 25-Year and 30 Year Old for us to taste. He mentioned that he was hoping to bring a bottle of the 40-Year in the next couple of months. Getting a chance to sample some Highland Park with someone with the depth of knowledge that Martin possesses was a rare treat. I’ve enjoyed the 12 Year Old before, but this was my first experience with the 18-Year, and I thought it was exceptional. The 12-Year’s familiar notes of smoke, peat, and heather are still present, with the added richness and spice gained from the longer cask maturation. Delicious, velvety smooth, silky sweet…I could go on about the 18-Year. It’s no wonder that F. Paul Facult called it the “Best Spirit in the World” (Spirit Journal, June 2005).

Eric Alperin mixes a round of Highlanders for guests.

Eric was stationed on the other side of the courtyard, next to the stage. There, he was serving the specialty cocktail he created for the gala: the Highlander, made with Highland Park 12 Year Old and Cherry Heering (recipe at the end of this post). It’s a simple, deviously tasty cocktail that went over well with guests.

That's not a spotlight, that's Thomas Keller's celestial aura. | Photo: StarChefs.com

And if the Highlander is good enough for Thomas Keller, well, that pretty much says it all.

Did I mention there was food?

A whole lotta bacon goin' on at the FIG station.

Next to the Highland Park booth was Ray Garcia (FIG) and his Bacon-Wrapped Bacon, a perfectly decadent pairing with the single malt Scotch. The signature FIG dish is a slab of succulent pork belly wrapped in crisp, smoky bacon and served with Sylvetta arugula, Brandywine tomatoes and cocktail avocados. I freely admit I went back for seconds and thirds during the event.

Michael Voltaggio's superb dish featured sous vide Wagyu short rib.

Chef Voltaggio plates his dish.

Michael Voltaggio (The Dining Room at The Langham) displayed the culinary skills that took him all the way to the Top Chef Season Six title. Voltaggio’s wonderful dish of sous vide Wagyu short rib, crispy broccoli floret, cream of dehydrated broccoli, and cheddar tagliatelle was well worth the long queue. The Wagyu was extraordinarily tender, the kind of melt-in-your-mouth slice of beef that carnivores like myself swoon over.

Other standouts:
Rory Herrmann (Bouchon) – veal ribeye with crispy sweetbread and Sauce Perigourdine.
Jason Knibb (Nine Ten, La Jolla) – Jamaican jerk pork belly with Scotch bonnet pepper jelly.
Kuniko Yagi (Sona) – seared foie gras with Okinawa black sugar and green tea mochi.

Then came time for the awards ceremony, and luminaries such as Keller and Neal Fraser spoke about the Rising Stars they mentored, such as Rory Herrmann and Diana Stavaridis, respectively. My favorite chef story came from David Myers, who talked about how Kuniko Yagi was his server when he was dining at Ubon and she happened to talk about her desire to be in the kitchen. Intrigued by her passion and sensing her potential despite her lack of experience, Myers hired her to work at Sona.

David Myers introduces Kuniko Yagi's parents.

The rest, as they say, is history: in three years she rose from an amuse station to sous chef, and six years after she was hired, the former banker is now chef de cuisine at Sona. Yagi’s parents, who had flown in for the event from Japan, were pointed out by Myers to rousing applause.

Jordan Kahn's winning dish: dessert as Abstract Expressionism.

Throughout the event, guests voted for their favorite Rising Star dish, and at the end of the night it was announced that the winning chef was Jordan Kahn, the former pastry chef at XIV. His avant-garde dessert looked like something cooked by Jackson Pollock: a white cube served on a white tile, decorated in Rorschach blots of violet sauce. Breaking through the cube’s white chocolate shell revealed a beet spongecake, cacao fruit, compressed native strawberries and elderflower. It was a remarkable, multifaceted dish filled with flavor, texture and surprises. Exactly the kind of dish you’d expect from a Rising Star.

For more information about StarChefs and the Rising Stars program, visit www.starchefs.com

The Highlander | Photo: StarChefs.com

“The Highlander” by Eric Alperin of The Varnish

½ oz Cherry Heering Liqueur
2 oz Scotch Whisky (Highland Park 12 Year Old)

Stir in a whisky glass over a big rock of ice. Garnish with a lemon twist.

Related posts:

1. All the Booze That’s Fit to Print – January 2010
2. March 25: Rivera Spring Cocktails Launch Party
3. The Nose Knows: Tasting the Dalmore with Richard Paterson

From L to R: three cask strength samples, and The Balvenie Signature.

photos by Lena Watanabe

Last year, famed Speyside distillery The Balvenie released Batch No. 2 of Signature, a 12 year old single malt Scotch created by Balvenie Malt Master David Stewart in celebration of his 45th year in the whisky industry. The Signature is a marriage of three different casks: first-fill bourbon barrels, refill casks (which first held bourbon, then Balvenie whisky), and Sherry butts. The Balvenie describes the result as “a perfect balance of spice and subtle oak, deliciously enveloped in The Balvenie’s trademark honeyed character.” Each Signature limited edition release is made from a unique mix, resulting in different flavor profiles with each subsequent batch.

Regarding the Signature, Stewart said, “It has given me great pleasure to create a signature whisky as part of The Balvenie range. Maturing and marrying the finest single malt Scotch whisky has been my passion for over 45 years and it’s an honor to mark the moment with an addition to The Balvenie family.”

My friend Lena and I were recently invited to The Balvenie Deconstruction Dinner, a special media event that took place at the Montage Beverly Hills. At this intimate celebration of The Balvenie Signature, we had an opportunity to step into David Stewart’s shoes and create our very own bottles of Signature Batch. The dinner was hosted by Balvenie Global Ambassador David Mair and Balvenie Western US Ambassador Andrew Weir.

The event began with drinks in an upstairs lounge, featuring Blood and Sand cocktails made with The Balvenie 12-Year DoubleWood, Cherry Heering, sweet vermouth, and orange juice. Our drinks were a nice balance of sweet and tart, with the DoubleWood’s fruit and Sherry notes shining through.

After introductions, dinner was served in a warmly lit private dining room, decorated for the occasion with Balvenie accoutrements and a photo gallery.

Cask strength samples, L to R: first-fill bourbon, Sherry, and refill cask.

The Balvenie Signature, Batch No. 2.

Once we were seated, Andrew welcomed us and said that David had procured cask strength samples of the three 12 year old single malts that comprise the Signature. A few drams of samples were lined up in front of each guest, ready for tasting and mixing. Such cask strength samples aren’t available to the public, so we were especially fortunate to have them at the dinner. At cask strength, the samples were a whopping 63.5% ABV (127 proof), so David and Andrew both cautioned us to go easy with the sips.

The bourbon cask was an amber color, with notes of vanilla and caramel. The Sherry cask was rich and dark, with a complex flavor profile of sweet Sherry, raisin, and pepper. The refill whisky cask was the lightest in color, with spicy fruit, anise and licorice notes. As we tasted the samples we also began our first course, a Wild Arugula Salad served with strawberries, Marcona almonds, organic Parmesan, and a Meyer lemon vinaigrette.

Then the Signature Batch No. 2 was poured, and as David gave us some background on the Signature, we enjoyed the result of David Stewart’s decades of experience. After tasting the three samples, we were really able to discern what they brought to the Signature Batch: initial notes of spice, fruit, and vanilla; then sweet Sherry and caramel. On the palate, it’s full-bodied and smooth, with raisin, vanilla, honey, Sherry, and a hint of smoke and oak. The finish is long and spicy.

David Mair demonstrates the "Dipping Dog."

David also talked about The Balvenie’s uniqueness (family-owned, grows its own barley, has its own floor maltings and even employs its own coopers and coppersmiths) and his personal history with the distillery. He also demonstrated the “Dipping Dog,” a clever device that was sometimes used by distillery workers to steal a bit of the good stuff for themselves.

A perfectly medium rare Prime Filet Mignon.

Mixing my Signature Batch.

For our entrée we had a choice between Prime Filet Mignon or Chilean Sea Bass. (“Yes, yes, I remember, I had lasagna.”) Lena and I opted for the steak, cooked a perfect medium rare, topped with peppercorn sauce, and served with crispy polenta, Swiss chard, and baby carrots. Andrew graciously topped off our glasses with Signature Batch, and I thought to myself, this has to be the best Scotch event ever.

Then came the standout part of the night, when we tried our hands at being Malt Masters. As Andrew explained, we could mix the samples in whatever proportions we liked, using the provided OXO 2oz. mini measuring cups and funnels. I opted for a nearly 1:1 ratio of the Sherry and bourbon casks, about two ounces each. The whisky cask provided the finish, almost like a float. I cut the mix with a bit of water, as David and Andrew suggested, then capped and shook the bottle to mix. The result was pretty nice, if I do say so myself. With the water, the ABV of my batch was reduced to about 55%. Lena didn’t cut hers at all; hopefully no one is smoking when they’re sipping her batch.

Andrew Weir and a replica still. | photo: Julie Conover

We were then given labels to name our personal Signature Batch bottles. I came up with the clever name of “Thirsty 2010″ for mine. Meanwhile, Andrew assembled a miniature copper still and described the “barley to bottle” process that creates the “water of life” we all love so much.

Crème brûlée, sans Balvenie.

As if all this weren’t enough, our dessert was served: Traditional Crème Brûlée with strawberry coulis and assorted berries. To go with this, we sipped The Balvenie PortWood 21 Year Old and the Madeira Cask 17 Year Old. The PortWood in particular paired really well with dessert. David even suggested pouring a little bit over the crème brûlée, though I couldn’t bring myself to do it.

The evening drew to a close, and the warm glow we felt was from more than just the Scotch. The Deconstruction Dinner was a superb, memorable experience. Beyond the drams of Balvenie and one-of-a-kind keepsake, it was a rare opportunity to briefly step into the shoes of a whisky legend and gain new insight into what it takes to be a true master. Many thanks to David Mair, Andrew Weir, Julie Conover, and the rest of the Balvenie team!

For more information, visit www.thebalvenie.com.

One-of-a-kind: The Balvenie "Thirsty 2010" Signature Batch.

Related posts:

1. Finishing Strong: The Balvenie Madeira Cask 17 Year Old
2. When Scotland Met Portugal: The Balvenie Madeira Cask 17 Year Old
3. A Toast to the Bard of Ayrshire

Robert Burns | Image: PD-ART (Wikimedia Commons)

It’s January 25, and on this day in 1759, the great Romantic poet Robert Burns was born. To celebrate Burns Night, people around the world will gather for a Burns Supper and eat haggis, drink whisky, and recite Burns’ poetry. Now, any event that calls for drams of whisky is fine by me, but a celebration of the life and poetry of Scotland’s National Poet seems especially apropos. Thanks to a ban here in the States, we don’t have access to proper haggis (though apparently that may change*), but I can certainly do right by Mr. Burns with a dram (or two) of the uisge beatha (“water of life”).

Liquor.com has a few suggestions for single malts to pour for Burns Night: The Balvenie Madeira Cask (pictured right), The Glenlivet Nadurra Triumph, and The Glenmorangie Astar. Great selections to be sure, but personally I’ll be sipping The Balvenie tonight (see my review for tasting notes).

Meanwhile, Chuck Taggart has done the seemingly impossible: he’s made the much-maligned haggis sound tasty! Check out his Looka! post on the Bobby Burns cocktail (complete with his haggis experience) and you’ll see what I mean. Chuck also suggests a few single malts and blends, including the awesomely peaty Laphroaig 10-year, a personal fave.

*Update 2/1: According to this report from NPR, haggis is still banned: “While a review of the ban on beef and lamb is under way, there’s no time frame for its completion.”

Related posts:

1. When Scotland Met Portugal: The Balvenie Madeira Cask 17 Year Old
2. Reconstructing the Balvenie Signature Deconstruction Dinner
3. Finishing Strong: The Balvenie Madeira Cask 17 Year Old

The latest in the series is the Madeira Cask 17 Year Old, which was released September 2009 in limited markets worldwide. For this release, mature Balvenie spirit has been finished in casks that previously held Madeira, a fortified Portuguese wine. Stewart notes that “the 17 year old whisky extracted some wonderful rich spice and distinct raisin flavors from the Madeira cask, which we hope malt enthusiasts will enjoy discovering in the glass.” In his Malt Advocate review, John Hansell rated the Madeira Cask 90 points, calling it “one of the most deftly-balanced whiskies I’ve tasted this year.”

After attending a recent launch event for the Madeira Cask, I was eager for a quieter, more focused experience with the excellent limited release. The booze fairy was apparently listening, for a sample arrived on my doorstep just before the holidays. Given its scarceness, I was particularly grateful to receive the review bottle. Suffice to say, subsequent drams have reinforced my enthusiasm for the Madeira Cask. I highly recommend seeking out The Balvenie Madeira Cask; your efforts will be rewarded.

Slàinte Mhath!

The Balvenie Madeira Cask

• 17 Year Old Single Malt Scotch
• 43% ABV
• Retail price: $120.00

TASTING NOTES

• Color – Amber, golden honey.
• Nose – Spicy, earthy oak notes with subtle hints of vanilla and honey. Soft fruit aromas, with apple infused with cinnamon, ginger and nutmeg.
• Taste – Initially, notes of sweet vanilla oak. Followed by spices and dried fruit notes of apricots, figs, and dates.
• Finish – Long and balanced between sweetness and dry oak. A bit of water softens the spicy kick and adds even more sweetness and vanilla.

For more information, please visit www.thebalvenie.com.

Related posts:

1. Finishing Strong: The Balvenie Madeira Cask 17 Year Old
2. Reconstructing the Balvenie Signature Deconstruction Dinner
3. A Toast to the Bard of Ayrshire

images courtesy The Balvenie

To coincide with the U.S. release of its Madeira Cask 17 Year Old, Scotland’s renowned Speyside distillery The Balvenie held a series of launch events in key cities across the country. The Madeira Cask is the latest release in the Balvenie 17 Year Old Limited Edition Range. Each year, Malt Master David Stewart crafts unique 17 year old limited releases by finishing mature Balvenie spirit in various oak casks. Previous releases include: IslayCask (2001), New Oak (2006), NewWood (2006), SherryOak (2007), and RumCask (2008).

Regarding the Madeira Cask, Stewart notes: “Each bottling is its own alchemy of spirit, wood and time, but knowing how well port and Oloroso sherry cask maturation complements The Balvenie’s honeyed sweetness we were sure that a Madeira cask would produce interesting results.” Stewart continues, “The 17 year old whisky extracted some wonderful rich spice and distinct raisin flavors from the Madeira cask, which we hope malt enthusiasts will enjoy discovering in the glass.”

Brand Ambassador Andrew Weir (L) spreads the Balvenie gospel.

In L.A., a launch party was recently held at Philippe by Philippe Chow. The informal event was hosted by Balvenie Brand Ambassador Andrew Weir, who mingled with guests and answered questions throughout the evening. The full Balvenie range was available for tasting, with stations arranged so that attendees could begin with the 12-year, move on to the 15- and 21-year, and finish with the star of the show, the Madeira Cask. Passed hors d’oeuvres were provided by Philippe and eagerly snapped up almost as soon as the servers left the kitchen.

All in all, the evening was very enjoyable and educational. Guests ranged from whisky newbies to serious single malt enthusiasts, but everyone felt comfortable and conversation flowed as easily as the Balvenie. My knowledge and appreciation of the Balvenie’s limited releases was greatly expanded, and I’ll freely admit that I’ve been shamelessly dropping big Christmas gift hints ever since. Whether you’re gifting or receiving, the Balvenie is sure to please even the most discriminating of palates.

Following are tasting notes and descriptions of the Balvenie range. Because of my eagerness to try the other releases, I skipped the 12 year old. However, it’s certainly well worth a try if you haven’t had it previously.

Slainte Mhath!

No waiting for the 15 year old.

Single Barrel, Aged 15 Years
The Balvenie Single Barrel is a 15 year old single malt which is drawn from a single traditional oak cask of a single distillation. Though each cask is subtly different, Stewart selects only those casks which the Balvenie Single Barrel essence, particularly honey, vanilla and oak notes.

TASTING NOTES

• Nose – Fragrant aroma of vanilla, honey, and oak.
• Taste – Rich and complex, a sweet maltiness with vanilla, oak, and spice.
• Finish – Long and complex with a bit of licorice.

The PortWood 21-year: a favorite stop for many guests.

PortWood, Aged 21 Years
To create the PortWood 21 Year Old, the Balvenie is transferred to casks that previously held port wines. For me this was the highlight of the evening. Amazingly smooth and creamy, with a long finish. The PortWood was awarded a Gold Medal in the 2009 International Spirits Challenge and named Best in Class in the 2009 International Wine & Spirits Competition.

TASTING NOTES

• Nose- Fruit and raisin notes, backed by a nutty dryness.
• Taste – Refined, creamy and silky with fruit, honey and spice notes.
• Finish – Long, gentle, nutty.

Guests listen and learn about the Madeira Cask.

Madeira Cask, Aged 17 Years
The Balvenie Madeira Cask was aged in traditional American oak casks before being transferred to barrels previously used in the production of fortified Madeira wine. Very spicy up front, with a long, dry finish.

TASTING NOTES

• Nose – Spicy, earthy oak notes with subtle hints of vanilla and honey. Soft fruit aromas, with apple infused with cinnamon, ginger and nutmeg.
• Taste – Initial sweet vanilla oak notes, followed by spices and dried fruits (apricots, figs, dates).
• Finish – Long and balanced between sweetness and dry oak.

For more information, please visit www.thebalvenie.com.

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3. A Toast to the Bard of Ayrshire

There are many issues on the public’s minds these days: health care, the economy, Afghanistan. But really, these topics pale in comparison to the truly important question of our time: bourbon or scotch whisky?

The Great Whisk(e)y Debate aims to settle this argument (or perhaps start a bunch of new ones) with a fun, interactive experience that highlights the differences and nuances between “America’s Native Spirit” and the “Drink Divine.”

On Tuesday, October 13th, “professors” from both sides of the Pond will be at Rembrandt’s to educate and entertain guests as they debate one another about the history, heritage, qualities and taste of each whisk(e)y.

Ladies and gentlemen, your professors:

• In this corner, from Edinburgh, Scotland: Simon Brooking, the Master Ambassador for Ardmore and Laphroaig Single Malt Scotch Whiskies.
• And in this corner: David Mays, the “Whiskey Professor” who tours the country on behalf of Knob Creek and The Small Batch Bourbon Collection.

A tasting session will give attendees a new appreciation for the complexities of each whisk(e)y, as well as help them make up their own minds. The debate won’t be settled in one night, but it’s sure to be an enjoyable and enlightening few hours.

The Great Whisk(e)y Debate
Tuesday, October 13, 2009
Professors: Simon Brooking and David Mays
Brands: Basil Hayden’s, Knob Creek, Ardmore and Laphroaig
Cost: $30
Time: 6pm-9pm
RSVP: (714) 528-6222
Note: RSVP is required to attend

Rembrandt’s
909 E. Yorba Linda Blvd.
Placentia, CA 92870
www.rembrantsrestaurant.com

Photo by ozjimbo, used with permission through CC BY-NC 2.0

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1. October 8: Dan Aykroyd Wine Tasting at Whole Foods
2. October 10: Jonathan Gold's Union Station Cocktail Party
3. October 19: The James Beard Foundation L.A. Chef Invitational