There's much to see from our previous events; including venues, menus, featured Single Malt Whiskys, special guest speakers and sponsors. Scroll down to see what has been happening!
Leah Austin - Diagio
Frank Biskupek – Pernod Ricard
Mat Bois – Malt Specialist
Trevor Burnett – Woodman Wines & Spirits
Mark Bylok – Author of The Whisky Cabinet
Beth Havers – William Grant & Sons
Jamie Johnson – William Grant & Sons
Lori Kelly & James Cocks - Charton Hobbs
Joey Krueger & Patrick Pazos – Mark Anthony Wine & Spirits
Marc Laverdiere - Edrington
Todd McDonald from PMA
James Neil - Beam Suntory
Willie Nelson & Rumi Jaffer – Phillips Distilling Co.
Ed Patrick – Founder of “Companions of the Quaich”, Canada
Bry Simpson - LVMH
Richard Urquhart – Owner of Benromach Distillery
Alberta bison Bolognese over pappardelle with smoked Ontario aged cheddar cheese.
Accompanied by Glen Scotia 15
Roasted beet and granny smith apple salad with panko crusted goats’ cheese, maple, bourbon balsamic, and cold pressed olive oil..
Accompanied by Glengoyne 18
Chipotle and cumin marinated pork loin finished with whiskey mushroom cream sauce, served with cheddar and bacon stuffed twice baked potatoes and chef’s vegetables. Complemented with traditional Scottish Haggis!
Accompanied by BenRiach 1998 Single Cask
Chocolate almond tiramisu with roasted almond and pomegranate, cranberry chocolate bark.
Accompanied by Laphroaig Triple Wood
Thank you to Jessi Fournier and Bekki Martin, independent owners of the family run J'Adore Fine cheese and Chocolate and the SpeakCheasy, for their contribution to the success of the evening.
Dave Cuthbertson will present the address and offer a toast to the Haggis, which will be processed into the hall, led by Piper Juhan Puhm. Teachers Highland Scotch Whisky will accompany the toast to the Haggis.
Ian Beattie will lead off the featured whiskies with Glen Scotia 15 year old by Loch Lomond Distillers, who are established in the whisky distilling region of Campbeltown. Glen Scotia 15 has been released as part of the brand's relaunch in 2015 and is matured in bourbon barrels. This delicious malt whisky has notes of ginger, vanilla, sea spray and spice.
Ross Brown will present this evenings second Single Malt, from the whisky distilling region of the Highlands. Glengoyne 18 yo is a replacement for Glengoyne's 17yo that appeared in their revamped range in late 2012. This tasty dram is a mix of refill sherry casks and a generous mix of first-fill sherry-matured whisky.
Dave Cuthbertson will talk to the special characteristics of a Single Cask Whisky, such as the BenRiach 1998 Single Cask. This is an 18 year old triple distilled BenRiach single malt, released as part of their 13th batch of single cask bottlings. It was finished a Pedro Ximénez Sherry puncheon - 670 bottles were produced.
Raymond Martinelli will share what he has learned while visiting the Laphroaig Distillery and finish the whisky presentations with the evenings final expression… Laphroaig Triple Wood from Islay. This whisky has been matured in bourbon barrels, before being transfer into quarter casks, and a third maturation in Oloroso sherry European oak butts. A flavour that is filled with oodles of peat smoke and sweetness.
Smoked Corn and Pumpkin Soup
Accompanied by Cardhu 12 Year Old
Apple Maple Crostini Trio of toasted crostinis topped with Camembert cheese sliced granny smith apples, maple syrup drizzle and candied walnuts.
Accompanied by Springbank 18-Year-Old
Pan Seared Duck - Blackened seared duck breast served with sweet potato gratin, deep fried Brussel sprouts and port lingonberry reduction sauce.
Accompanied by Bruichladdich Port Charlotte 10
Peach and Rhubarb Cobbler Tart
Brandy infused peaches and rhubarb topped with brown sugar cinnamon oats and scotch gelato.
Accompanied by Royal Brackla 16 Year Old
Ross Brown will presented Cardhu 12 Year Old Single Malt from Speyside. Pioneered by Helen and Elizabeth Cumming, two of the earliest female distillers, this medium gold dram is known for its sweet aromatics and rich palate of orange, dark chocolate, delicate smoke and toffee; the finish is gentle with notes of cinnamon and cedar smoke.
Ian Beattie introduced Springbank 18-Year-Old from Campbeltown. This is the second edition of the established mauve-packaged 18 year old Springbank. The multi-award-winning Campbeltown single malt has been matured in ex-bourbon casks, so expect a big, coastal, oily flavour from this one.
Raymond Martinelli featured Bruichladdich Port Charlotte 10. This 10 year old single malt from the Isle of Islay is a lip-smackingly smoky number indeed. It's peated to 40ppm, and drawn from a combination of first-fill American whiskey casks, second-fill American whiskey casks and second-fill French wine casks.
Arlene Stone rounded out the evening’s expressions with Royal Brackla 16 Year Old Highland Single Malt Scotch Whisky. Royal Brackla was the first distillery to be allowed to use the 'Royal' title, and 2015 saw it get its own range of single malts. Part of the Last Great Malts series, the 16 Year Old is finished in first-fill oloroso sherry casks and is sweet and spicy, with a hint of smoke in the mix, as well.
Sampler Pairing with Cheese Plate
accompanied by Naked Grouse
Volute De Chanaignes, Creamy Roasted Chestnut Soup
Smooth and silky roasted chestnuts and fresh thyme
accompanied by The Macallan 12 Year Old Double Cask
Deconstructed French Onion Bites, trio of won ton wrappers stuffed with caramelized onions in a rich brown stock, double smoked bacon, & melted Swiss cheese accompanied by The Macallan 15 Year Old Triple Cask
5oz bacon wrapped beef tenderloin topped with peppercorn brandy sauce served with cremini mushroom risotto, and orange marmalade carrot bundle, accompanied by The Macallan Edition No 4
Strawberry Shortcake Ontario strawberries macerated in orange liquor, with Baileys whipped cream, fresh mint and rich dark chocolate sauce accompanied by Highland Park Trillium
"Thank you" to both our Sponsor Steve Hopper of ProClean and
James Neil, Whisky ambassador for Beam Suntory, Edrington, for helping to make this event a success.