Thirsty in LA » whisky

January 24: The Glenrothes Tasting at Basement Tavern

thirstyinla — Fri, 13 Jan 2012 07:29:08 +0000

On Tuesday, January 24th, Liquor.com and the Los Angeles Times are presenting an exclusive tasting of The Glenrothes, taking place in the Basement Tavern’s Attic Bar at The Victorian in Santa Monica. The tasting will be hosted by The Glenrothes brand ambassadors Johnnie Mundell and Victoria Canty.

For $45, guests will be among the first in LA to sample the 1988 vintage of The Glenrothes. Other releases in the tasting include the 1998, 1994, 1975, Alba Reserve and Robur Reserve bottlings. Cocktails featuring The Glenrothes Select Reserve will round out the evening. Between tastes, attendees can learn about the whisky production process and enjoy gourmet hors d’oeuvres.

If this sounds like a great event, it’s about to get better: Liquor.com is offering a discount to Thirsty in LA readers! Use the promo code TILTGLA at checkout for 20% off the ticket price.

For more information and to purchase online tickets: liquor.com/glenrothes-tasting-basement-tavern-la.

The Glenrothes Tasting
Tuesday, January 24, 2012
7pm-9pm
21 and over
Online ticket: $45
Info and tickets: liquor.com/glenrothes-tasting-basement-tavern-la
Featuring:

Tastings of The Glenrothes 1988, 1998, 1994, 1975, Alba Reserve & Robur Reserve
Cocktails featuring The Glenrothes Select Reserve
Hors d’oeuvres

Attic Bar at Basement Tavern
The Victorian
2640 Main Street (between Hill and Ocean Park)
Santa Monica, CA 90405
(310) 396-2469
Facebook: www.facebook.com/BasementTavern
Twitter: @BasementTavern

A Night of Distinctive Cocktails with The Black Grouse

thirstyinla — Sun, 04 Dec 2011 20:55:43 +0000

Originally developed for the Swedish market as a special peated version of The Famous Grouse, The Black Grouse Blended Scotch Whisky celebrated its Los Angeles debut last month at Harvard & Stone, an event that kicked off the Distinctive Bartenders Tour. The tour continues in Chicago this month, followed by Miami and a final stop in New York.

L to R: distinctive bartenders Jason Bran, Lindsay Nader and Joseph Brooke. | Photo courtesy The Black Grouse

Baratunde Thurston

Lindsay Nader (Harvard & Stone), Jason Bran (Roger Room) and Joseph Brooke (Next Door Lounge) created cocktails to showcase The Black Grouse, which was awarded 94 points (out of 100) and described as a “real treasure” in Jim Murray’s Whisky Bible. The event was hosted by comedian Baratunde Thurston, Digital Director for The Onion and author of How to Be Black.

Lindsay Nader makes her welcome cocktail, which featured The Famous Grouse.

The Bird with the Crystal Plumage

We were welcomed with Nader’s The Bird with the Crystal Plumage, made with The Famous Grouse, Pineau Cherantes (French fortified wine), pineapple juice, lemon juice, sugar and Angostura Bitters, topped with soda. To go with the welcome cocktail, we noshed on appetizers from Made by Meg.

Sean Connery at the Beach

Each bartender featured two Black Grouse cocktails. Guests were asked to vote for “the most distinctive” of each pair of drinks by leaving straws in the appropriate cup. Judging from the overflow of straws, Nader’s Sean Connery at the Beach was the landslide favorite of her two cocktails. Made with Black Grouse, lime, coconut syrup, Passao passionfruit liqueur and topped with toasted coconut shavings, it definitely embodies the “distinctive” spirit by showcasing the whisky in a fun, tropical context.

The Aspiring Gentleman

Despite its pummeling in the polls, I enjoyed Nader’s other cocktail, The Aspiring Gentleman: Black Grouse infused with cardamom and sarsaparilla, Cocchi Americano, Gran Classico Bitter, topped with cava.

Jason Bran

Smoked Cherry Sour

Next up was Bran, whose Smoked Cherry Sour was deemed the most distinctive. A nice variation on a whiskey sour, the Smoked Cherry Sour is made with Black Grouse, lemon juice, Marasca cherry syrup, egg white, Fee Brothers Aztec Chocolate Bitters and cracked clove.

Black Celebration

As far as return sips go, his Black Celebration (Black Grouse, Amaro Nonino, Fernet Branca, Regan’s orange bitters) was right up my flavor profile alley.

Joseph Brooke

Como Whisky Para Chocolate

And last but not least, Brooke’s most distinctive Como Whisky Para Chocolate: Black Grouse, Solerno Blood Orange Liqueur, Marie Brizard Creme de Cacao, celery bitters.

Scot's Pear

Just as sippable (though apparently not as “distinctive”) was his Scot’s Pear, made with Black Grouse, pear juice, lemon, ginger syrup, tawny port and simple syrup.

More photos from the Distinctive Bartenders Tour can be viewed at the Thirsty in LA Facebook page.

Smoked Cherry Sour | Photo courtesy The Black Grouse

Following are the recipes for the Black Grouse cocktails chosen as the Most Distinctive by straw vote.

Sean Connery at the Beach
Created by Lindsay Nader
Ingredients:

2 oz The Black Grouse
.5 oz Fresh Lime Juice
.5 oz Coconut Syrup
.5 oz Passao Passionfruit Liqueur

Preparation:

Shake and strain over fresh ice in a rocks glass.
Garnish with toasted coconut shavings, lime wheel and umbrella.

Smoked Cherry Sour
Created by Jason Bran
Ingredients:

1.5 oz The Black Grouse
.75 oz Lemon Juice
.75 oz Marasca Cherry Syrup
.75 oz Egg White
2 Dashes Fee Bros Aztec Chocolate Bitters
1 Turn Fresh Cracked Clove

Preparation:

Shake hard and strain into chilled goblet.
Dash with Fee Brothers Aztec Chocolate Bitters and 2 twists of cracked clove.

Como Whisky Para Chocolate
Created by Joseph Brooke
Ingredients:

2 oz The Black Grouse
.5 oz Solerno Blood Orange Liqueur
.25 oz Marie Brizard Creme de Cacao
2 Dashes Celery Bitters

Preparation:

Stir all and strain into a chilled cocktail glass.
Garnish with small lemon peel.

Call for Entries: Two Bartenders will Make the Auchentoshan Switch and Cross the Atlantic for Two Weeks

thirstyinla — Sun, 07 Aug 2011 18:46:51 +0000

Guest bartenders are a fairly common occurrence in today’s craft cocktail scene. Often it’s simply a local bartender picking up a shift or two at another bar besides their own. Or it can be something more ambitious, like the constantly changing roster of guest bartenders at Test Kitchen, or The Edison’s Radio Room series, which makes a welcome return on September 6th with The Bon Vivants (Scott Baird, Josh Harris and Alex Straus).

Auchentoshan Single Malt Scotch Whisky is taking the guest bartender concept to another level with the Auchentoshan Switch, a unique competition that will give two bartenders (one from the US and the other from the UK) the chance to switch countries and get behind the stick in a top bar on the other side of the Pond.

Video Entry
To enter the contest, bartenders must submit a video of themselves creating a lemonade from scratch (using raw ingredients) and making an Old Fashioned with the Auchentoshan Three Wood. The video should of course showcase the bartender’s cocktail-making skills, but Auchentoshan asks that “most of all, make it entertaining.” Videos must be received by August 31, 2011 via www.auchentoshan.com/switch.

Once the entry period is over, judges in both countries will review all the video entries and choose 20 semi-finalists from each country. In October, twenty semi-finalists will compete in a one-day showdown in Las Vegas, hosted by the United States Bartenders’ Guild (USBG). Twenty counterparts in London will likewise compete in a one-day series of challenges. One winner from each city will be chosen to participate in the Auchentoshan Switch.

The Switch
The Switch will take place in early 2012, when the winning American bartender will spend two weeks at London’s 69 Colebrooke Row, while the top British barkeep will be at Apothéke in New York City.

69 Colebrooke Row | Photo: 69 Colebrooke Row

They may be an ocean apart, but the two participating bars share a similar approach in their cocktail creation. 69 Colebrooke Row was the original home of Drink Factory, one of the only bar-related cocktail labs in the world. Drink Factory recently expanded and relocated to Britannia Row.

Apothéke | Photo: Apothéke

At the pharmaceutical-themed Apothéke, bartenders in lab coats “cook up individually prescribed concoctions according to their customer’s mood. Here the presentation of the cocktail is as dramatic as the cocktail itself. The winner will be part of both a theater of performance and a chemistry lab at the same time.”

Each winning bartender will learn the signature drinks and techniques of the bar they will call home for a fortnight. They will experiment with unique creations and fusions in the labs, and visit the source of the high quality ingredients that are so integral to the success of a final cocktail. According to the contest site, the schedules for both bartenders will allow time for sightseeing as well.

“As Auchentoshan Three Wood continues to grow in popularity with bartenders, it’s great to be able to give something back to this community,” says Hannah Fisher, brand manager for Auchentoshan. “This once in a lifetime experience is a first and we’re excited to see the results and proud to be working with two of the best bars in the world.”

The Auchentoshan Switch is open to all licensed bartenders in the US and the UK. For more information, terms and conditions, and to enter the Auchentoshan Switch, visit www.auchentoshan.com/switch.

What Would LA Bartenders Do with 24 Hours?

Seven Grand Debuts Its First Ever All-New Seasonal Cocktail Menu

thirstyinla — Sun, 19 Jun 2011 18:49:35 +0000

Dagny Taggart

Earlier this month, Seven Grand debuted its 2011 Spring-Summer cocktail menu, its first all-new seasonal drink list since the acclaimed whiskey bar opened in 2007. While seasonal cocktails have been offered at Seven Grand since its launch, many of the bar’s signature drinks have remained on the menu, until now. According to General Manager Angus McShane, Seven Grand serves over five hundred Old Fashioned cocktails every week, along with other classics like the Sazerac, Manhattan, Whiskey Sour and Mint Julep. All of these cocktails are such favorites they don’t need to be listed on a menu. “Given the awareness of the style of drinks we offer, we researched drinks from the same era, focusing on classic cocktails which were simple in their ingredients, but embodied a unique characteristic using whiskey as the base,” said McShane.

With that in mind, the Seven Grand crew looked at cocktail history from the mid-1800s to the present to develop its new Original and Vintage cocktail menus. The collaborative effort was led by McShane, a native of Australia who was previously the GM at The Edison, and was part of the opening team at Copa d’Oro. Perhaps McShane’s strongest influence on the new drinks is a global sensibility, a notable change from Seven Grand’s previous focus on featuring American bourbons and ryes in its cocktails.

Following is Seven Grand’s seasonal list of Original and Vintage cocktails.

ORIGINAL COCKTAILS

Duck Hunter ($13) – Limited Edition Seven Grand Eagle Rare 10 Year Old Bourbon, Carpano Antica Formula, Amaro Lucano.
Keihi Cocktail ($12) – Yamazaki 12 Year Old Japanese Single Malt Whisky, lemon and grapefruit juices, simple syrup, grated cinnamon.
Dagny Taggart ($14) – Glenlivet 12 Year Old Single Malt Scotch, Aperol, Torani Amer, rinsed with Ardbeg 10-Year.
Irish Vandal ($11) – Jameson Irish Whiskey, lemon and grapefruit juices, simple syrup, muddled raspberries.

VINTAGE COCKTAILS

The Scofflaw ($11) – Old Overholt Rye, Dolin Dry Vermouth, lemon juice, grenadine, Regan’s Orange Bitters.
Whiskey Crusta ($12) – Famous Grouse Blended Scotch, lemon juice, Luxardo Maraschino Liqueur, Angostura Bitters.
The Boulevardier ($13) – Old Weller Antique 107, Carpano Antica Formula, Campari.
New York Cocktail ($11) – Wild Turkey 101 Rye, lime juice, grenadine, brown sugar, absinthe rinse.

Kentucky River Fish Kill Punch

In addition to the cocktails, Seven Grand has also added two punches, each able to serve up to ten guests. The Original Cocktails list features the Kentucky River Fish Kill Punch ($85): Wild Turkey 101 Kentucky Straight Rye, Aperol, grapefruit juice, prosecco, grated nutmeg. The Vintage menu offers the Canadian Punch ($90), a Jerry Thomas classic from 1862 made with Rittenhouse 100, Smith & Cross Jamaica Rum, demerara sugar, pineapple, lemon, and Fever Tree soda.

New York Cocktail

The 2011 Spring-Summer cocktails will be offered for around six months, before they make way for an all-new Fall collection.

Seven Grand
515 W. 7th St.
2nd Floor
Los Angeles, CA 90014
(213) 614-0737
www.sevengrand.la

Photos by Anne Fishbein, courtesy of 213 Nightlife.

Raising Funds for Veterans with a Few of Our Favorite Things: Cars, Bars & Cigars

thirstyinla — Mon, 30 May 2011 16:45:06 +0000

Akilah Kamaria, Founder and CEO of Hemancipation.

Today is Memorial Day, a day to commemorate the men and women who made the ultimate sacrifice for our country, as well as a time to honor and thank those who are currently serving around the world. As the summer unofficially begins and we head to the beach or to backyard BBQs, it’s a perfect time to introduce Akilah Kamaria, a former Marine with a passion for spirits and cigars, and an unwavering commitment to raising funds for her fellow veterans.

Kamaria is the Founder and CEO of Hemancipation, a Los Angeles-based lifestyle management firm that specializes in assisting men in transition during challenging times in their lives. Kamaria’s experience as an IT consultant for global financial institutions gave her the business knowledge she needed to found Hemancipation in 2005. Since its inception, Hemancipation has sponsored events and organizations that support our troops and assists veterans.

I had the pleasure of meeting Kamaria recently at Caña Rum Bar, where she was doing a walkthrough for Let’s Get Lit, a weekly networking mixer hosted by SoCal Cigar Club that launched last Wednesday (see below). Kamaria was kind enough to invite me to Cars, Bars & Cigars (CBC), which took place at Tesla Motors Los Angeles. The event at Tesla Motors was the latest in a series of Hemancipation benefits that have previously taken place in Beverly Hills, San Francisco, Chicago and Maui.

Cars, Bars & Cigars was a fundraiser for New Directions, which provides comprehensive services to thousands of veterans in Los Angeles County. Through its Operation Welcome Home program, New Directions assists veterans of Iraq and Afghanistan as they transition back to civilian life.

Cars...

...bars...

...and cigars.

For $250, Benefactor ticketholders could enjoy Pisco Portón cocktails, hand rolled cigars, and a spread that included artisan cheeses, carving station, hors d’oeuvres and desserts. Cigar Aficionado tickets were $350 and included all of the Benefactor benefits, plus rare Habano cigars and a separate bar pouring drams of single malt Scotches, including the Highland Park 18, The Balvenie 21 PortWood, Springbank 18, Auchentoshan Three Wood, and Lagavulin 16.

Comme Ça bartender Yuval Soffer

I arrived late, but got there in time to join Caña GM Allan Katz, bartender Danielle Crouch and 213 Nightlife Proprietor Cedd Moses for a few cocktails in the lounge. The Gate, a pisco-honey syrup-Laphroaig cocktail created by Comme Ça bartender Yuval Soffer, was a standout. Although CBC was a fundraiser, the New Directions presence was low key, aside from brochures discreetly placed throughout the event. There may have been a speech or two given earlier, but personally I appreciated the soft sell approach.

For more photos from Cars, Bars & Cigars at Tesla Motors, check out Ryan Michael Hackett’s Flickr album.

Cigar aficionados and cocktail enthusiasts will get to share their interests at Let’s Get Lit, a weekly networking mixer taking place every Wednesday at Caña. Guests can purchase cigars at Caña or BYOC to enjoy with the bar’s signature cocktails. Let’s Get Lit is free, but sign-up for online tickets is required.

Let’s Get Lit
Hosted by SoCal Cigar Club
Every Wednesday
6pm-9pm
Free limited tickets: letsgetlit-eorg.eventbrite.com

Caña Rum Bar
714 W. Olympic Blvd. (entrance at Flower)
Los Angeles, CA 90015
(213) 745-7090
www.canarumbar.com

When Scotland Met France: Limited Edition Chivas Regal 18 Year by Christian Lacroix

thirstyinla — Tue, 05 Apr 2011 21:29:23 +0000

Chivas Regal and Christian Lacroix are collaborating once again and releasing a limited edition bottle of the Chivas Regal 18 Year Old Scotch Whisky. The Lacroix-designed Chivas 18-Year is limited to 3000 bottles worldwide, with only 100 available in the United States. The Lacroix Chivas 18 will be available at select retailers in Los Angeles, New York, Illinois, Florida and Texas beginning in June, at the suggested retail price of $495. With around one third of its production allocated to the duty free market, the Lacroix Chivas 18 made its world premiere at Charles de Gaulle Airport in November before being introduced to key airports in Asia-Pacific and the Middle East earlier this year.

JC Iglesias, brand director for Scotch and Cognac for Pernod Ricard USA: “Both Chivas Regal and Christian Lacroix share values of creativity and exuberance which are perfectly represented in this dramatic new bottle. We are honored to include such an extraordinary piece of art in the Chivas Regal limited edition range.”

The Christian Lacroix presentation box strikes a pose.

Although the Lacroix Chivas 18 won’t be released stateside for a couple of months, I had an opportunity to check out the ornately designed bottle in person when I met with Chivas Brand Ambassador Richard Varga in the lounge at Rolling Stone L.A. The newly-opened restaurant’s design nod to the magazine’s jet set, rock n’ roll pedigree made for an appropriate setting. Even before I sat down with Varga, the richly-decorated brocade presentation box caught my eye.

The gold-stamped, embroidered bottle of Chivas 18 is revealed in its mirrored display case.

Wrapped in embroidered jacquard fabric, the box opens to reveal a mirrored interior that houses the specially-designed bottle of Chivas 18. Following on the French fashion house’s award-winning design for the Chivas 12 Year Old magnum, the new release uses a laser “metallization” technique to create an intricate etched pattern on the bottle. To match the presentation box, the bottle’s label is also embroidered in jacquard.

The gold-stamped, embroidered bottle certainly embodies the famously over-the-top Christian Lacroix aesthetic: “We believe we have conveyed the spirit of chivalry that is dear to both our brands, whilst maintaining the quintessence of luxury and exuberance inherent to the House of Christian Lacroix,” said Sacha Walckhoff, Creative Director for Christian Lacroix and the bottle’s primary designer.

Varga said that California is expected to receive 25-28 bottles of the Lacroix Chivas 18. The press release touts the limited edition Chivas as the “perfect gift for Father’s Day, graduations or fashion collectors,” though personally I only see that last one as a possibility. (Maybe Patsy and Edina would want one?) A more likely scenario would be a restaurant, bar or hotel obtaining one of the rare bottles for display purposes.

Of course, all of that opulent design and limited availability would mean nothing if the whisky in the bottle doesn’t deliver. Sipping drams of Chivas 18 with Varga was a reminder that underneath that luxe exterior is a great blended Scotch, made from over twenty single malt whiskies aged at least 18 years. The spicy nose opens with honey and orange peel, developing to vanilla, cinnamon and oak. The full-bodied palate is a complex mix of fruit and spice, with chocolate and caramel notes. Dried fruit and oak are prominent in the warm, silky finish.

As F. Paul Pacult wrote in his 2007 five-star (Highest Recommendation) review for Spirit Journal, the Chivas Regal 18 Year Old “defines the art of blending as well as any Scotch in the world.” It might be dressed in French haute couture, but at the end of the day it’s the same excellent blended Scotch you’ll find at BevMo in off-the-rack threads.

Jan. 28 at the Wine House: Whiskies That Aren’t Household Names

thirstyinla — Wed, 19 Jan 2011 04:51:10 +0000

While Los Angeles suffers through yet another gorgeous 80-degree January day, Angelenos can at least imagine it’s a winter wonderland at the Wine House, which has an upcoming tasting event focused on that most wintry of spirits, single malt Scotch.

On Friday, January 28th, the Wine House presents Whiskies That Aren’t Household Names, a single malt tasting featuring an eclectic selection of whiskies that newbies and longtime Scotch enthusiasts alike will appreciate. “Resident Scotch hound and general all-around whisky aficionado” Coffield Appiah will lead a tasting of drams from some of the best expressions you may not have heard of yet.

Following is a list of the whiskies scheduled to be poured at the tasting (with retail price):

Dalmore 15 ($85.99)
Highland Park 18 ($95.99)
Glenkinchie 12 ($49.99)
Yamazaki 12 ($39.99)
Bruichladdich Organic 2003 ($79.99)
Scapa 16 ($65.99)
Aberlour A’bunadh Cask Strength ($65.99)
Tomintoul 10 ($55.99)
Talisker 10 ($59.99)

Tickets are $49 each. As with other Wine House tasting events, this one will feature bar bites by Upstairs 2 Executive Chef Todd Barrie. All white tag bottles sampled that evening will be on sale at 10% off the Wine House’s regular retail price. Ticketholders who want to dine at Upstairs 2 before or after the whisky tasting can make a reservation and receive 10% off the dinner bill.

Whiskies That Aren’t Household Names
Friday, January 28, 2011
Event starts at 7:30pm
$49 online tickets: winehouse.com/product.php?sku=whiskey
Featuring:

Single malt tasting with Coffield Appiah
Bar bites by Upstairs 2 Executive Chef Todd Barrie
Select bottles available for 10% off retail price

The Wine House
2311 Cotner Avenue
Los Angeles, CA 90064
(310) 479-3731
www.winehouse.com

The Forecast for Glenfiddich Snow Phoenix: Red Hot and Rare

thirstyinla — Mon, 17 Jan 2011 23:54:26 +0000

On a brisk evening that felt more like spring than winter, Scotch enthusiasts gathered at Craft for a preview tasting of the Glenfiddich Snow Phoenix, at an intimate event hosted by Mitch Bechard (Glenfiddich Ambassador, Western U.S.). The Snow Phoenix is a one-time 2010 bottling of cask strength, non-chill-filtered Glenfiddich whiskies of different finishes and ages (from 13 to 30 years). Record snowfall and a subsequent warehouse roof collapse at the Glenfiddich distillery forced the limited edition Snow Phoenix into production.

As the event began, guests mingled on the patio for passed appetizer trays and a trio of Scotch-fueled cocktails. Bechard recommended the Smoke on the Orchard: Glenfiddich 12-Year, cold smoked Bramley apple, winter spiced maple syrup, lemon juice, egg white and mole bitters. It was a good call; nice smoke and depth, well-balanced between sweet and sour. After the cocktail hour we gathered in the tasting room, where we would learn the story behind the creation of the Glenfiddich Snow Phoenix.

In January 2010, after weeks of heavy snowfall and record low temperatures, several warehouse roofs at the Glenfiddich distillery collapsed under the weight of four feet of snow. Bechard noted that Glenfiddich wasn’t the only distillery that sustained damage that winter; the Press & Journal reported that the roofs of twenty-one Chivas Regal warehouses collapsed because of heavy snow.

With hundreds of maturing casks of Glenfiddich exposed to the unforgiving winter weather, Glenfiddich Malt Master Brian Kinsman assessed the situation and found inspiration. Kinsman selected casks of different ages and finishes (including Oloroso sherry and American oak) to create a non-aged single malt whisky. The Snow Phoenix has not been chill-filtered and is bottled at 47.6% ABV. Unlike its namesake, the Snow Phoenix will not rise again; the distillery has hopefully ensured that the circumstances that led to the Snow Phoenix’s creation won’t be repeated.

The Snow Phoenix name was inspired by photos taken of the warehouse roof collapse. In one picture, the light shining through the hole in the roof resembles a phoenix; that photo is on the front of the Snow Phoenix presentation tin. The light shafts are used as design elements, evoked with cuts in the tin’s foam insert as well as in promotional graphics.

Having worked around the clock in harsh conditions to save their whisky, the Glenfiddich distillery team had a newfound appreciation for the Cairngorm Mountain Rescue Team (CMRT), an all-volunteer group of mountaineers who battle extreme weather to save lives in the Scottish Highlands. Glenfiddich subsequently dedicated Snow Phoenix to the CMRT and became a sponsor of the nonprofit. To celebrate this partnership, Kinsman invited a group of CMRT team members to a mid-mountain tasting, where the Snow Phoenix tasting notes were developed.

Before we sampled the Snow Phoenix, Bechard warmed us up with drams of the Glenfiddich 12 Year Old and the 15-Year. In a nod to the Snow Phoenix, the effect of cold on Scotch whisky was demonstrated with second drams of the 12 and 15. The Glenfiddich 12 Year was kept in the freezer for 24 hours, softening its signature pear notes and mellowing its already-smooth and creamy mouthfeel. The 15 Year Old was served with an ice ball, in a glass with a chilled base. Interestingly, the 15’s honey and sherry notes developed a spicier profile, while the finish was warm and likewise spiced.

The Snow Phoenix (front) and L to R: Glenfiddich 12 Year Old, chilled 12-Year, the 15-Year and the 15 with ice.

Tasting glasses of the Snow Phoenix were then placed before us; it was time to meet the star of the show. As we nosed the gold-colored expression, notes of vanilla, apple and pear greeted us. On the rich and creamy palate, we tasted roasted apples, honey and chocolate, and hints of coffee and smoke. The wonderfully long finish rewarded us with sweet notes of sherry and spice. The distillery’s Robbie Dhu spring water has tempered the heat of the Snow Phoenix, which is surprisingly mellow for a 95.2 proof whisky.

One thousand bottles of the Snow Phoenix were initially made available exclusively to members of the Glenfiddich Explorers online club. A total of only 12,000 bottles will be in circulation. Bechard said he was surprised when he was told the Snow Phoenix would retail for $89.99. Given the Snow Phoenix’s uniqueness and limited bottling, Bechard said it could have been priced at least twice its list. Bechard said the Snow Phoenix’s pricing makes it possible to buy one bottle to enjoy now, and another to keep. Entrepreneurial types are taking advantage of the Snow Phoenix’s scarcity and affordability; bottles have already started showing up on eBay UK.

Whether you buy one bottle or several, the Glenfiddich Snow Phoenix is a singular release well worth seeking out. Born from adversity and inspired by myth, the Snow Phoenix will land in stores only briefly before it passes into lore on its likely path to cult status.

Glenfiddich Snow Phoenix

95.2 proof (47.6% ABV)
Non-aged single malt
Non-chill-filtered
Limited edition 2010 bottling
Retail price: $89.99

For more information, visit www.glenfiddich.com.

Thirsty in Waikiki: Mai Tais, Lewers, and Whiskies! Oh, My!

thirstyinla — Mon, 27 Dec 2010 02:03:08 +0000

Mai Tai Bar at the Royal Hawaiian

Not that one ever needs an excuse to go to Hawaii, but in October a longtime family friend’s wedding in Waikiki was the perfect reason for my family to take our first vacation together since an incredible trip to China a few years ago. During my last visit to Hawaii, I spent a couple of blissful weeks in Maui, a trip that was likewise centered around a wedding. Oahu may not be everyone’s first choice of the Hawaiian Islands to visit, but besides the gorgeous sights and wedding-related events I attended with the family, the fine cocktails I enjoyed helped dispel my preconceived notions of Waikiki’s tourist-laden scene.

Our hotel was located a short walk from world-famous Waikiki Beach, and on our first night I stopped by the beachfront Mai Tai Bar at the Royal Hawaiian Hotel, the legendary “Pink Palace of the Pacific.” For good or bad, no other drink represents Hawaii as much as the Mai Tai, which was invented by Trader Vic in 1944, or perhaps earlier by Don the Beachcomber. In the intervening years, the Mai Tai has since devolved into endless permutations that are mere shadows of the classic tiki drink. But after reading an Imbibe article about Hawaiian drink culture, I was eager to explore the burgeoning cocktail and spirit scene, and among other things perhaps see if the Mai Tai had been rescued from tourist trap purgatory.

Royal Mai Tai

It wasn’t an auspicious start to my return visit to paradise. Had I known earlier that last call at the Mai Tai Bar was at 11:30pm, I wouldn’t have arrived right before closing. While that may seem early for the bar to close, consider that the the Mai Tai Bar opens daily at 10am and it’s at its busiest at sunset. I ordered the Royal Mai Tai, made with fresh pineapple and orange juice, cherry-vanilla purée, Bacardi Superior, Cointreau and Amaretto di Saronno, topped with a float of Whaler’s Dark Rum. The purée gives the drink a slightly pinkish hue, evoking the hotel’s signature color. My expectations were admittedly high, but the hastily-mixed, cloyingly sweet drink would have been disappointing even if I had never read anything about the bar. Then again, it was my first night out in Hawaii in years, the weather was perfect and the ocean waves were crashing against the beach just a few feet away. A mediocre Mai Tai could hardly spoil all of that.

Off-menu at the Mai Tai Bar: the Trader Vic's Mai Tai.

Fortunately, a second visit to the Mai Tai Bar with my brother Andrew the next night turned out much better. We arrived at an earlier time and a different bartender (named Kai) was behind the stick; his skillful preparation made a world of difference. This time I went off-menu with the Trader Vic’s Mai Tai: gold and dark rums, orange curaçao, lime juice and orgeat. A nicely balanced drink and, compared to the syrupy drink from the night before, much closer to what I pictured in a great Polynesian cocktail. FYI, you can also order the Don the Beachcomber version.

For eight Mai Tais that represent Oahu’s modern cocktail culture, visit this guide from citYsip.com.

Mai Tai Bar
Royal Hawaiian Hotel
2259 Kalakaua Ave.
Honolulu, HI 96815
(808) 923-7311
www.royal-hawaiian.com/dining/maitaibar

Jazz trio at Lewers Lounge, in the Halekulani Hotel.

The wedding was going to take place at the superb Halekulani Hotel, and it just so happens that Lewers Lounge, one of the bars on my must-try list, is discreetly located within the luxury property. In 2005, Dale DeGroff was brought in to re-design the cocktail menu. Gone are the bottled mixers and soda guns; in their place are freshly-squeezed juices and classic cocktails, along with the requisite tropical favorites.

Unlike most of the bars in Waikiki, Lewers Lounge has a dress code: collared shirts and slacks are required for gentlemen, and evening attire for ladies. (Of course, this being Hawaii, Aloha shirts are acceptable.) As Andrew and I stepped into the dimly lit room, a jazz trio played and guests were engaged in quiet conversation. Hard to believe this was Friday night in Waikiki.

Maker's 46 Manhattan

We introduced ourselves to head bartender Tim Rita, Jr., who trained under DeGroff. For the last six years, Tim has infused his own Island style into signature cocktails to go with King Cocktail’s creations. Taking a cue from the classy surroundings, I had a Maker’s 46 Manhattan, as enjoyable as any I’ve had on the mainland.

Tim Rita, Jr.

Andrew went with an Añejo Highball: añejo rum, orange curaçao, ginger beer, fresh lime juice and a dash of Angostura bitters. Judging from the speed with which he dispatched his drink, Andrew gave the Añejo Highball an ethusiastic thumbs up.

Tim easily slips into the role of ambassador and is eager to introduce guests to the spirits and ingredients of his home state. Case in point, he poured a taste of Maui Okolehao Liqueur, from Haleakala Distillers. Taking its name from the Hawaiian moonshine known locally as “oke,” the 80-proof Maui Okolehao is made from the root of ti plants grown on Maui. It’s a unique liqueur, with distinct notes of vanilla and coconut.

Tim then poured a taste of Old Lahaina Dark Rum, also from Maui. Just a month after beginning distribution in February 2010, Old Lahaina’s Gold and Dark rums were both awarded Bronze Medals at the International Rum Festival. With its strong vanilla and molasses notes, the Dark Rum would make for an ideal Mai Tai float.

As we enjoyed our cocktails and sipped the spirits, Tim talked about Art of the Cocktail, a weekend of classes and parties held at the Halekulani in September. Among the cocktail luminaries in attendance were Dale DeGroff, Tony Abou-Ganim, Julie Reiner and Simon Ford. For Art of the Cocktail, Tim created the Island Lava, made with reposado tequila, Cointreau, Hawaiian chili pepper simple syrup, lilikoi (Hawaiian passion fruit), calamansi juice and a black sea salt rim. Though he didn’t have all the ingredients to mix a proper Island Lava, Tim did make us a sample that included the lilikoi and the infused simple. It was a wonderfully spicy and tropical take on a classic margarita, and a great example of the Hawaiian influence found in Tim’s cocktail creations.

Amante Picante

For Round Two, Tim did an excellent version of another one of my go-to drinks: a Pegu Club, made with Plymouth gin. Andrew had another Lewers original, the Amante Picante: tequila, cucumber, cilantro, agave, and muddled jalapeño (not green Tabasco as it said on the menu). This second round again demonstrated Tim’s range in executing classics and signatures with equal skill. For cocktail enthusiasts, Lewers Lounge offers an island of calm and cool in Waikiki’s frenetic ocean of tourism.

Lewers Lounge
Halekulani Hotel
2199 Kalia Road
Honolulu, HI 96815
(808) 923-2311
www.halekulani.com/dining/lewers_lounge

Whiskies of the World

In addition to his position at Lewers Lounge, Tim is also the head of the Hawaii Chapter of the U.S. Bartenders Guild (USBG), which happened to be hosting a Whiskies of the World tasting at Nobu Waikiki the day after the wedding. During our session at Lewers, Tim graciously extended an invitation to the tasting, if I was still in town and had the time. The answer was “yes” to both, and on a rainy Monday afternoon I found myself in Nobu’s elegant dining room for a tasting led by Tom Turner and Joanna Skiba.

Among the notable drams:

Crown Royal Reserve – While Crown Royal Black was also part of the tasting, it was overshadowed by the Reserve, a blend of the rarest (1-2%) of Canadian whiskies. Nose of cherry and oak, holiday spices on the mellow palate, sweet finish with vanilla notes.
Bushmills Black Bush – Aged in Oloroso sherry casks, this blended Irish whiskey has a high ratio (80%+) of malt whiskey to single grain. Its nose has toffee and caramel notes; a rich, spicy palate with hints of dried fruit; a warm finish.
Cardhu 12 Year – After an absence of several years, Cardhu returned to the U.S. market a few months before the Whiskies of the World tasting. Even if you’ve never heard of Cardhu, in a way you’ve likely tasted it, since Cardhu is part of the Johnnie Walker blended whiskies. The Speyside distillery has a fascinating history: founded in 1824 by former whisky smuggler John Cumming, whose wife Helen is said to have distilled the first gallon of Cardhu. The groundbreaking tradition continued with daughter-in-law Elizabeth Cumming, who ran the distillery after her husband Lewis’ death. The Cardhu 12 is a quintessential Speyside single malt: sweet pear notes on the nose; a warm and silky palate; long, sweet finish with hints of smoke. A bit of water opens it up, bringing forth floral and chamomile tea notes.
Talisker 10 Year – From the lone distillery on the Isle of Skye comes this peaty, smoky single malt: sea salt and peat on the nose; waves of smoke and pepper in the full-bodied palate; big, long finish. Adding water expands the brine and smoke with hints of citrus.

Campari Cordial by David Power

With the tasting over, it was time for pupus and cocktails in Nobu’s bar and lounge. David Power (town) started us off with his take on a Campari Cordial, made with Bulleit Bourbon and orange zest. Power’s cocktail was a perfect aperitif for the “New Style” Japanese appetizers that started to come out of the kitchen at a rapid clip.

David Newman

Nobu Bar Manager David Newman (formerly of Nobu Malibu) brings a culinary sensibility to his cocktails, incorporating Nobu’s Peruvian and Japanese influences, from pisco and sake to green tea foam and shishito pepper, as well as locally sourced ingredients such as organic honey. His unnamed Old Fashioned variation featured Bushmills 16, orange marmalade, homemade grenadine, blowtorched cherry and Regan’s Orange Bitters. Its depth of flavor matched well with the appetizer plates, and its balance made for easy sipping.

Next up was Kyle Reutner (Apartment 3) and his Tennessee Fizz, a Morning Glory Fizz variation made with Johnnie Walker Black and Grand Marnier, topped with champagne. A classy libation that likewise paired nicely with Nobu’s sophisticated cuisine.

Another unnamed cocktail by David Newman.

The downpour outside was exceeded only by the torrent of creativity flowing inside Nobu, a testament to a global cocktail renaissance that is now in full bloom in the Aloha State. It’s a safe bet that it won’t be such a long time until my next visit; I have a feeling many more cocktail destinations will be added to the itinerary by then. Mahalo, Waikiki!

Nobu Waikiki
Waikiki Parc Hotel
2233 Helumoa Road
(808) 237-6999
www.noburestaurants.com/waikiki

For more info on Honolulu bars, check out this guide by Simon Ford, which Liquor.com conveniently posted the day I arrived back in L.A. Cheers!

The Macallan in Lalique: Cire Perdue Sold for World Record $460,000

thirstyinla — Tue, 16 Nov 2010 19:10:20 +0000

Scott Harrison, Founder and CEO of charity: water, after the record-breaking sale of The Macallan in Lalique decanter.

Last night, The Macallan in Lalique: Cire Perdue sold for $460,000 to an unnamed buyer at Sotheby’s in New York City, setting a world record for a bottle of whisky sold at auction. The Cire Perdue decanter contains 1.5 liters of 64-year-old Macallan, the oldest and rarest Macallan ever bottled by the renowned Speyside distillery. Earlier this year, The Macallan and Lalique partnered to produce the bespoke decanter, made using the ancient cire perdue (“lost wax”) method and created in conjunction with the 150th anniversary of René Lalique’s birth.

All proceeds from the sale of the Cire Perdue decanter benefit charity: water, an organization that provides access to clean, safe drinking water to people in developing nations. charity: water CEO Scott Harrison was elated after the lively auction and record-breaking sale. “We are delighted that the proceeds from this historic auction of The Macallan 64 Years Old in Lalique: Cire Perdue will help fund our efforts,” said Harrison. “Clean water is foundational to communities, and I’m proud to be working with these two esteemed brands to foster thriving and healthy populations worldwide.” The proceeds from last night’s sale will give 23,000 people around the world access to clean, safe drinking water.

Jamie Ritchie, Head of Sotheby's Wine in the US and Asia, presides over the lively auction.

The Cire Perdue decanter has been on a 12-city “tour du monde” since April 2010. At events in each city, 10 cl tastes from very limited reserves of The Macallan 64 Year Old were auctioned, with proceeds benefiting charity: water.

David Cox, director of fine and rare whiskies for The Macallan said: “We are absolutely thrilled with the result of last night’s auction, which has smashed the world record for the most expensive whisky ever sold. It was wonderful to experience the culmination of this incredible project which has made its way around the world to raise $600,000 for charity.”

Since April, The Macallan and Lalique have raised approximately $605,000 to benefit charity: water, a sum that will change the lives of 30,250 people.

Sotheby’s NYC – $460,000 on November 15, 2010
Beverly Hills – $16,000 on Nov. 3, 2010
Osaka – ¥1,100,000 (approximately US $13,600) on Oct. 22, 2010
Singapore – Sg $15,000 (approximately US $11,470) on Oct. 7, 2010
Shanghai – ¥101,888 (approximately US $15,200) on Sept. 24, 2010
Taipei – NT $1,300,000 (approximately US $41,000) on Sept. 9, 2010
Seoul – KRW 7,000,000 (approximately US $5,900) on Aug. 11, 2010
Hong Kong – HK $135,000 (approximately US $17,300) on July 17, 2010
Moscow – R180,000 (approximately US $5,650) on May 26, 2010
London – ₤6,000 (approximately US $8,880) on May 10, 2010
Paris – €3,800 (approximately US $5,000) on April 6, 2010

To view the record-breaking auction, visit: www.blog.themacallan.com/2010/11/cire-perdue-stream.

For more information, visit: www.charitywater.org/themacallan.

Photos courtesy of Business Wire.