Rye Bother? An Inside-The-Barrel Look At American Whiskeys
The Wonderful World Of Whisky Art
Chocolate Irish Whiskey Cake
The Hot Toddy
Event: WhiskyFest 2008
Whiskies of the World 2008: An Interview with Riannon Walsh
Burns Night and Ode to a Haggis
Chocolate + Whisky Tasting at WhiskyFest 2007
Musings from WhiskyFest 2007
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My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_69912":{"type":"posts","id":"bayareabites_69912","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69912","score":null,"sort":[1378919697000]},"guestAuthors":[],"slug":"rye-bother-an-inside-the-barrel-look-at-american-whiskeys","title":"Rye Bother? An Inside-The-Barrel Look At American Whiskeys","publishDate":1378919697,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_69917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rye-whiskey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rye-whiskey.jpg\" alt=\"A Complex Shot: American whiskeys contain thousands of flavors and aromas derived from the grains, yeast and wood barrels. Photo: Matthew Rogers/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Complex Shot: American whiskeys contain thousands of flavors and aromas derived from the grains, yeast and wood barrels. Photo: Matthew Rogers/\u003ca href=\"http://www.flickr.com/photos/rogersmj/3329922304/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/09/220655227/rye-bother-an-inside-the-barrel-look-at-american-whiskeys\">The Salt at NPR Food\u003c/a> (9/9/13) \u003c/p>\n\u003cp>Ten years ago rye whiskey was on the brink of extinction.\u003c/p>\n\u003cp>Despite its venerable history as the whiskey made by \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/22/141589394/drinking-whiskey-in-the-spirit-of-george-washington\">George Washington\u003c/a>, only a handful of distillers were bottling this quintessentially American spirit. And you definitely couldn't order a rye Manhattan at your local cocktail lounge.\u003c/p>\n\u003cp>My, how times have changed.\u003c/p>\n\u003cp>Now craft distilleries have popped up across the country devoted solely to making the golden liquor. And hipsters from Brooklyn to San Francisco can impress their friends by commenting on the peppery notes imparted by the rye in their Old Fashioned.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rye lovers say the whiskey is spicier, edgier and less sweet than bourbon, which is made of corn. But few studies have actually looked at what makes American whiskeys unique — how fermenting rye versus corn changes the taste, aroma and mouth feel of the spirit.\u003c/p>\n\u003cfigure id=\"attachment_69918\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ryewhiskeyamericanflag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ryewhiskeyamericanflag.jpg\" alt=\"America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor. Photo: Courtesy of Catoctin Creek\" width=\"1120\" height=\"695\" class=\"size-full wp-image-69918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor. Photo: Courtesy of Catoctin Creek\u003c/figcaption>\u003c/figure>\n\u003cp>Chemist Thomas Collins is trying to fill in those blanks. He and his team at the University of California, Davis, have analyzed the flavor profiles of about 70 American whiskeys, including 38 bourbons and 10 ryes.\u003c/p>\n\u003cp>In many cases, Collins says, what matters the most for a whiskey's flavor isn't what grain is in the bottle but where the spirit was produced — and what other whiskeys are made at the distillery.\u003c/p>\n\u003cp>Through their analysis, Collins and his colleagues discovered about 4,000 unique compounds in the 70 American whiskeys, they \u003ca href=\"http://www.acs.org/content/acs/en.html\">said\u003c/a> Monday at the American Chemical Society's annual meeting in Indianapolis.\u003c/p>\n\u003cp>That's not so surprising. Any beverage that has been roasted, fermented and then aged in oak barrels is bound to serve up a sensory smorgasbord of compounds.\u003c/p>\n\u003cp>But when Collins and his team whittled down the list to about 30 to 50 critical flavors in each whiskey, a surprising pattern emerged.\u003c/p>\n\u003cp>Rye and bourbons made at the same distillery had flavor profiles that looked more similar to each than to other ryes and bourbons, respectively. In other words, each distillery left a stronger fingerprint on the spirit's character than the grain did.\u003c/p>\n\u003cp>In contrast, the ryes made at operations that don't also produce bourbon had a unique flavor profile distinct from corn whiskeys.\u003c/p>\n\u003cp>Why? Collins isn't exactly sure, but he thinks a big reason is that the dominating flavors in American whiskeys come from the wood, not the grains or the yeast.\u003c/p>\n\u003cp>All bourbons — and most ryes — are aged in oak wood barrels that are \u003ca href=\"http://www.youtube.com/watch?v=u-2Vpc0KgXM\">charred\u003c/a> to release an array of flavor compounds. Think vanilla flan, burnt caramel and smoky wood. These compounds seep into the whiskey as the spirit sits in the barrels. If distillers are aging their rye whiskeys in the same type of barrels that they use for their bourbons, then the two liquors wind up with a similar flavor profile.\u003c/p>\n\u003cp>\"When you look at the unaged whiskeys, then you can see the difference between rye and corn bourbons,\" Collins says. \"But once the spirit is put into the barrels, the wood compounds dominate the flavors that come from the grains.\"\u003c/p>\n\u003cp>\"Craft distilleries — or ones that just focus on making rye — must be doing something different in terms of the aging or the distilling process,\" Collins says, to get a unique character to their ryes.\u003c/p>\n\u003cp>Another factor blurring the line between whiskeys is the fact that many ryes don't actually have that much more — er, rye in them than corn, says Scott Harris of \u003ca href=\"http://catoctincreekdistilling.com/products/grain-spirits/roundstone\">Catoctin Creek Distillery\u003c/a> in Purcellville, Va.\u003c/p>\n\u003cp>By law, rye whiskeys must contain at least 51 percent rye. The rest can be corn, wheat or any other grain. The same goes for bourbons, except they need to be 51 percent corn.\u003c/p>\n\u003cp>\"The vast majority of Tennessee bourbon and rye on the market are some mixture of rye and corn together,\" Harris tells The Salt. \"Sometimes it's disclosed. Sometimes it's not.\"\u003c/p>\n\u003cp>Recently, more craft distillers — like \u003ca href=\"http://www.whistlepigwhiskey.com/\">WhistlePig\u003c/a> in New York, \u003ca href=\"http://www.anchordistilling.com/spirits/old-potrero-straight-rye-whiskey\">Old Potrero\u003c/a> in San Francisco and the shop Harris runs with his wife — are starting to make 100 percent rye whiskeys. Then the difference between bourbon and rye becomes crystal clear, says Harris.\u003c/p>\n\u003cp>\"When I taste 100 percent corn bourbon, it tastes like Halloween candy corn. It's super sweet, with almost a caramel-type flavor,\" he says. \"With a whiskey that's 100 percent rye, there's not as much upfront sweetness. And there's a white pepper note at the end that really distinguishes rye from corn.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"America is in the midst of a rye whiskey renaissance. Lovers of the spirit say it's spicier, edgier and less sweet than bourbons. But when scientists look at the flavor signatures of American whiskeys, what matters the most isn't always the grain in the bottle.","status":"publish","parent":0,"modified":1378919697,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":816},"headData":{"title":"Rye Bother? An Inside-The-Barrel Look At American Whiskeys | KQED","description":"America is in the midst of a rye whiskey renaissance. Lovers of the spirit say it's spicier, edgier and less sweet than bourbons. But when scientists look at the flavor signatures of American whiskeys, what matters the most isn't always the grain in the bottle.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rye Bother? An Inside-The-Barrel Look At American Whiskeys","datePublished":"2013-09-11T17:14:57.000Z","dateModified":"2013-09-11T17:14:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69912 http://blogs.kqed.org/bayareabites/?p=69912","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/11/rye-bother-an-inside-the-barrel-look-at-american-whiskeys/","disqusTitle":"Rye Bother? An Inside-The-Barrel Look At American Whiskeys","nprByline":"Michaeleen Doucleff","nprStoryId":"220655227","nprApiLink":"http://api.npr.org/query?id=220655227&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/09/09/220655227/rye-bother-an-inside-the-barrel-look-at-american-whiskeys?ft=3&f=220655227","nprRetrievedStory":"1","nprPubDate":"Mon, 09 Sep 2013 17:31:00 -0400","nprStoryDate":"Mon, 09 Sep 2013 16:51:00 -0400","nprLastModifiedDate":"Mon, 09 Sep 2013 17:31:22 -0400","path":"/bayareabites/69912/rye-bother-an-inside-the-barrel-look-at-american-whiskeys","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rye-whiskey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rye-whiskey.jpg\" alt=\"A Complex Shot: American whiskeys contain thousands of flavors and aromas derived from the grains, yeast and wood barrels. Photo: Matthew Rogers/Flickr\" width=\"1120\" height=\"629\" class=\"size-full wp-image-69917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Complex Shot: American whiskeys contain thousands of flavors and aromas derived from the grains, yeast and wood barrels. Photo: Matthew Rogers/\u003ca href=\"http://www.flickr.com/photos/rogersmj/3329922304/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/09/220655227/rye-bother-an-inside-the-barrel-look-at-american-whiskeys\">The Salt at NPR Food\u003c/a> (9/9/13) \u003c/p>\n\u003cp>Ten years ago rye whiskey was on the brink of extinction.\u003c/p>\n\u003cp>Despite its venerable history as the whiskey made by \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/22/141589394/drinking-whiskey-in-the-spirit-of-george-washington\">George Washington\u003c/a>, only a handful of distillers were bottling this quintessentially American spirit. And you definitely couldn't order a rye Manhattan at your local cocktail lounge.\u003c/p>\n\u003cp>My, how times have changed.\u003c/p>\n\u003cp>Now craft distilleries have popped up across the country devoted solely to making the golden liquor. And hipsters from Brooklyn to San Francisco can impress their friends by commenting on the peppery notes imparted by the rye in their Old Fashioned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rye lovers say the whiskey is spicier, edgier and less sweet than bourbon, which is made of corn. But few studies have actually looked at what makes American whiskeys unique — how fermenting rye versus corn changes the taste, aroma and mouth feel of the spirit.\u003c/p>\n\u003cfigure id=\"attachment_69918\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ryewhiskeyamericanflag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ryewhiskeyamericanflag.jpg\" alt=\"America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor. Photo: Courtesy of Catoctin Creek\" width=\"1120\" height=\"695\" class=\"size-full wp-image-69918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor. Photo: Courtesy of Catoctin Creek\u003c/figcaption>\u003c/figure>\n\u003cp>Chemist Thomas Collins is trying to fill in those blanks. He and his team at the University of California, Davis, have analyzed the flavor profiles of about 70 American whiskeys, including 38 bourbons and 10 ryes.\u003c/p>\n\u003cp>In many cases, Collins says, what matters the most for a whiskey's flavor isn't what grain is in the bottle but where the spirit was produced — and what other whiskeys are made at the distillery.\u003c/p>\n\u003cp>Through their analysis, Collins and his colleagues discovered about 4,000 unique compounds in the 70 American whiskeys, they \u003ca href=\"http://www.acs.org/content/acs/en.html\">said\u003c/a> Monday at the American Chemical Society's annual meeting in Indianapolis.\u003c/p>\n\u003cp>That's not so surprising. Any beverage that has been roasted, fermented and then aged in oak barrels is bound to serve up a sensory smorgasbord of compounds.\u003c/p>\n\u003cp>But when Collins and his team whittled down the list to about 30 to 50 critical flavors in each whiskey, a surprising pattern emerged.\u003c/p>\n\u003cp>Rye and bourbons made at the same distillery had flavor profiles that looked more similar to each than to other ryes and bourbons, respectively. In other words, each distillery left a stronger fingerprint on the spirit's character than the grain did.\u003c/p>\n\u003cp>In contrast, the ryes made at operations that don't also produce bourbon had a unique flavor profile distinct from corn whiskeys.\u003c/p>\n\u003cp>Why? Collins isn't exactly sure, but he thinks a big reason is that the dominating flavors in American whiskeys come from the wood, not the grains or the yeast.\u003c/p>\n\u003cp>All bourbons — and most ryes — are aged in oak wood barrels that are \u003ca href=\"http://www.youtube.com/watch?v=u-2Vpc0KgXM\">charred\u003c/a> to release an array of flavor compounds. Think vanilla flan, burnt caramel and smoky wood. These compounds seep into the whiskey as the spirit sits in the barrels. If distillers are aging their rye whiskeys in the same type of barrels that they use for their bourbons, then the two liquors wind up with a similar flavor profile.\u003c/p>\n\u003cp>\"When you look at the unaged whiskeys, then you can see the difference between rye and corn bourbons,\" Collins says. \"But once the spirit is put into the barrels, the wood compounds dominate the flavors that come from the grains.\"\u003c/p>\n\u003cp>\"Craft distilleries — or ones that just focus on making rye — must be doing something different in terms of the aging or the distilling process,\" Collins says, to get a unique character to their ryes.\u003c/p>\n\u003cp>Another factor blurring the line between whiskeys is the fact that many ryes don't actually have that much more — er, rye in them than corn, says Scott Harris of \u003ca href=\"http://catoctincreekdistilling.com/products/grain-spirits/roundstone\">Catoctin Creek Distillery\u003c/a> in Purcellville, Va.\u003c/p>\n\u003cp>By law, rye whiskeys must contain at least 51 percent rye. The rest can be corn, wheat or any other grain. The same goes for bourbons, except they need to be 51 percent corn.\u003c/p>\n\u003cp>\"The vast majority of Tennessee bourbon and rye on the market are some mixture of rye and corn together,\" Harris tells The Salt. \"Sometimes it's disclosed. Sometimes it's not.\"\u003c/p>\n\u003cp>Recently, more craft distillers — like \u003ca href=\"http://www.whistlepigwhiskey.com/\">WhistlePig\u003c/a> in New York, \u003ca href=\"http://www.anchordistilling.com/spirits/old-potrero-straight-rye-whiskey\">Old Potrero\u003c/a> in San Francisco and the shop Harris runs with his wife — are starting to make 100 percent rye whiskeys. Then the difference between bourbon and rye becomes crystal clear, says Harris.\u003c/p>\n\u003cp>\"When I taste 100 percent corn bourbon, it tastes like Halloween candy corn. It's super sweet, with almost a caramel-type flavor,\" he says. \"With a whiskey that's 100 percent rye, there's not as much upfront sweetness. And there's a white pepper note at the end that really distinguishes rye from corn.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69912/rye-bother-an-inside-the-barrel-look-at-american-whiskeys","authors":["byline_bayareabites_69912"],"categories":["bayareabites_1244","bayareabites_10916"],"tags":["bayareabites_12360","bayareabites_10921","bayareabites_506","bayareabites_508"],"featImg":"bayareabites_69916","label":"bayareabites"},"bayareabites_58941":{"type":"posts","id":"bayareabites_58941","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58941","score":null,"sort":[1364408585000]},"guestAuthors":[],"slug":"the-wonderful-world-of-whisky-art","title":"The Wonderful World Of Whisky Art","publishDate":1364408585,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58954\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\" alt=\"Macallan - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macallan - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174637393/the-wonderful-world-of-whisky-art\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Ernie Button was putting a Scotch glass left out overnight into the dishwasher when he noticed something — a white, chalky film on the bottom of the glass. He held it up to the light and, upon closer inspection, could see a series of fine, lacy lines running along the inside of the glass.\u003c/p>\n\u003cp>As a hobbyist photographer whose \u003ca href=\"http://erniebutton.com/\">work\u003c/a> often focuses on showcasing the beauty of everyday objects, Button was intrigued by this discovery. \"Wow, there's something to that,\" he recalls thinking.\u003c/p>\n\u003cp>And thus was born \u003cem>Vanishing Spirits: The Dried Remains of Single Malt Scotch\u003c/em>, an ongoing \u003ca href=\"http://erniebutton.com/?portfolio=vanishing-spirits-the-dried-remains-of-singlemalt-scotch\">photographic project\u003c/a> Button has created to highlight the beautiful but often overlooked science of how liquids dry.\u003c/p>\n\u003cp>After first noticing the patterns left behind in his glass, Button began experimenting with other Scotch residues, shining different colored lights on them and photographing them up close. The results were strangely beautiful. \"A little celestial, or extraterrestrial, almost,\" says Button.\u003c/p>\n\u003cfigure id=\"attachment_58953\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\" alt=\"Aberlour - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aberlour - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>That was six years ago. Since then, Button, who lives in Phoenix, Ariz., has captured upward of 75 photographs of whisky residues that he considers good enough to share with the public.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of his images will even be making their way over to Scotland in May for an exhibition at the \u003ca href=\"http://www.theislayfestival.co.uk/index.php\">Islay Festival of Music and Malt\u003c/a>.\u003c/p>\n\u003cp>And Button doesn't plan on stopping anytime soon. \"I'm trying to let the work just kind of grow organically and see where it takes me,\" he says.\u003c/p>\n\u003cp>He recently started experimenting with manipulating the whisky as it dries — moving the liquid around to create different deposit patterns.\u003c/p>\n\u003cp>He has also begun to wonder about the science behind his images. \"I find them fascinating in a weird kind of way,\" he says. \"I think it's a perfect blend between science and creativity.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.princeton.edu/mae/people/faculty/stone/\">Howard Stone\u003c/a>, head researcher at Princeton University's Complex Fluids Group, the rings and waves seen in Button's images are probably the result of particles that are left behind once the alcohol has evaporated.\u003c/p>\n\u003cp>These particles, which give the liquor its flavor and color, are present in \"very, very small quantities,\" says Stone, and can create an \"imprint of what the [whisky] was doing when it was trying to evaporate.\"\u003c/p>\n\u003cp>Research has \u003ca href=\"Surface%20Morphology%20of%20Drying%20Latex%20Films:%20Multiple%20Ring%20Formation\">shown\u003c/a> that aqueous films tend to form ringlike patterns as they dry. This is because evaporation occurs more quickly at the edges of a liquid, thus drawing particles in the liquid outward.\u003c/p>\n\u003cp>Inspired by Button's artwork, Stone is now conducting research with two of his postdocs, Ian Jacobi and Eujin Um, to further investigate the properties of dried whisky residues. In particular, they are looking into why different types of whisky produce subtly different patterns.\u003c/p>\n\u003cp>Button has noticed this as well — that using different types of whisky makes a difference. \"It seems like the Scotches that are more inland, like a Glenlivet ... tend to produce finer lines,\" he says.\u003c/p>\n\u003cp>But even as he tries to better understand how these patterns are formed, Button never loses sight of why he felt compelled to photograph them in the first place.\u003c/p>\n\u003cp>\"I'm a big admirer of finding the beauty in the normal or the sometimes overlooked,\" he says. \"Take time and observe. ... There's a lot of beauty out there, if you just look.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918-190x133.jpg\" alt=\"Glenfiddich\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58947\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5-190x133.jpg\" alt=\"Clynelish\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58946\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c-190x133.jpg\" alt=\"Balvenie Double\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58945\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9-190x133.jpg\" alt=\"Aberlour Abunadh\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116-190x133.jpg\" alt=\"Aberlour\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989-190x133.jpg\" alt=\"Dalwhinnie\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58942\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Images Courtesy of Ernie Button\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Photographer Ernie Button has been taking pictures of the dried residues left in empty whisky glasses for six years. The resulting images are compellingly abstract, and maybe just a little bit otherworldly.","status":"publish","parent":0,"modified":1441393244,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":582},"headData":{"title":"The Wonderful World Of Whisky Art | KQED","description":"Photographer Ernie Button has been taking pictures of the dried residues left in empty whisky glasses for six years. The resulting images are compellingly abstract, and maybe just a little bit otherworldly.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Wonderful World Of Whisky Art","datePublished":"2013-03-27T18:23:05.000Z","dateModified":"2015-09-04T19:00:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58941 http://blogs.kqed.org/bayareabites/?p=58941","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/27/the-wonderful-world-of-whisky-art/","disqusTitle":"The Wonderful World Of Whisky Art","nprByline":"Audrey Carlsen","nprStoryId":"174637393","nprApiLink":"http://api.npr.org/query?id=174637393&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/18/174637393/the-wonderful-world-of-whisky-art?ft=3&f=174637393","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Mar 2013 13:47:00 -0400","nprStoryDate":"Wed, 27 Mar 2013 11:11:00 -0400","nprLastModifiedDate":"Wed, 27 Mar 2013 13:47:09 -0400","path":"/bayareabites/58941/the-wonderful-world-of-whisky-art","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58954\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\" alt=\"Macallan - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macallan - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174637393/the-wonderful-world-of-whisky-art\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Ernie Button was putting a Scotch glass left out overnight into the dishwasher when he noticed something — a white, chalky film on the bottom of the glass. He held it up to the light and, upon closer inspection, could see a series of fine, lacy lines running along the inside of the glass.\u003c/p>\n\u003cp>As a hobbyist photographer whose \u003ca href=\"http://erniebutton.com/\">work\u003c/a> often focuses on showcasing the beauty of everyday objects, Button was intrigued by this discovery. \"Wow, there's something to that,\" he recalls thinking.\u003c/p>\n\u003cp>And thus was born \u003cem>Vanishing Spirits: The Dried Remains of Single Malt Scotch\u003c/em>, an ongoing \u003ca href=\"http://erniebutton.com/?portfolio=vanishing-spirits-the-dried-remains-of-singlemalt-scotch\">photographic project\u003c/a> Button has created to highlight the beautiful but often overlooked science of how liquids dry.\u003c/p>\n\u003cp>After first noticing the patterns left behind in his glass, Button began experimenting with other Scotch residues, shining different colored lights on them and photographing them up close. The results were strangely beautiful. \"A little celestial, or extraterrestrial, almost,\" says Button.\u003c/p>\n\u003cfigure id=\"attachment_58953\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\" alt=\"Aberlour - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aberlour - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>That was six years ago. Since then, Button, who lives in Phoenix, Ariz., has captured upward of 75 photographs of whisky residues that he considers good enough to share with the public.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of his images will even be making their way over to Scotland in May for an exhibition at the \u003ca href=\"http://www.theislayfestival.co.uk/index.php\">Islay Festival of Music and Malt\u003c/a>.\u003c/p>\n\u003cp>And Button doesn't plan on stopping anytime soon. \"I'm trying to let the work just kind of grow organically and see where it takes me,\" he says.\u003c/p>\n\u003cp>He recently started experimenting with manipulating the whisky as it dries — moving the liquid around to create different deposit patterns.\u003c/p>\n\u003cp>He has also begun to wonder about the science behind his images. \"I find them fascinating in a weird kind of way,\" he says. \"I think it's a perfect blend between science and creativity.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.princeton.edu/mae/people/faculty/stone/\">Howard Stone\u003c/a>, head researcher at Princeton University's Complex Fluids Group, the rings and waves seen in Button's images are probably the result of particles that are left behind once the alcohol has evaporated.\u003c/p>\n\u003cp>These particles, which give the liquor its flavor and color, are present in \"very, very small quantities,\" says Stone, and can create an \"imprint of what the [whisky] was doing when it was trying to evaporate.\"\u003c/p>\n\u003cp>Research has \u003ca href=\"Surface%20Morphology%20of%20Drying%20Latex%20Films:%20Multiple%20Ring%20Formation\">shown\u003c/a> that aqueous films tend to form ringlike patterns as they dry. This is because evaporation occurs more quickly at the edges of a liquid, thus drawing particles in the liquid outward.\u003c/p>\n\u003cp>Inspired by Button's artwork, Stone is now conducting research with two of his postdocs, Ian Jacobi and Eujin Um, to further investigate the properties of dried whisky residues. In particular, they are looking into why different types of whisky produce subtly different patterns.\u003c/p>\n\u003cp>Button has noticed this as well — that using different types of whisky makes a difference. \"It seems like the Scotches that are more inland, like a Glenlivet ... tend to produce finer lines,\" he says.\u003c/p>\n\u003cp>But even as he tries to better understand how these patterns are formed, Button never loses sight of why he felt compelled to photograph them in the first place.\u003c/p>\n\u003cp>\"I'm a big admirer of finding the beauty in the normal or the sometimes overlooked,\" he says. \"Take time and observe. ... There's a lot of beauty out there, if you just look.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918-190x133.jpg\" alt=\"Glenfiddich\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58947\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5-190x133.jpg\" alt=\"Clynelish\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58946\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c-190x133.jpg\" alt=\"Balvenie Double\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58945\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9-190x133.jpg\" alt=\"Aberlour Abunadh\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116-190x133.jpg\" alt=\"Aberlour\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989-190x133.jpg\" alt=\"Dalwhinnie\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58942\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Images Courtesy of Ernie Button\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58941/the-wonderful-world-of-whisky-art","authors":["byline_bayareabites_58941"],"categories":["bayareabites_1244","bayareabites_2407","bayareabites_10916"],"tags":["bayareabites_127","bayareabites_522","bayareabites_426","bayareabites_10921","bayareabites_11451","bayareabites_508","bayareabites_11450"],"featImg":"bayareabites_58948","label":"bayareabites"},"bayareabites_11133":{"type":"posts","id":"bayareabites_11133","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11133","score":null,"sort":[1268508865000]},"guestAuthors":[],"slug":"chocolate-irish-whiskey-cake","title":"Chocolate Irish Whiskey Cake","publishDate":1268508865,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n","blocks":[],"excerpt":"Now, I like to sip a fine measure of Irish whiskey, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. ","status":"publish","parent":0,"modified":1520882879,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1010},"headData":{"title":"Chocolate Irish Whiskey Cake | KQED","description":"Now, I like to sip a fine measure of Irish whiskey, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, "How much whiskey is in this??" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate Irish Whiskey Cake","datePublished":"2010-03-13T19:34:25.000Z","dateModified":"2018-03-12T19:27:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11133 http://blogs.kqed.org/bayareabites/?p=11133","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/13/chocolate-irish-whiskey-cake/","disqusTitle":"Chocolate Irish Whiskey Cake","path":"/bayareabites/11133/chocolate-irish-whiskey-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chocolate-whiskey-cake500.jpg\" alt=\"chocolate whiskey cake\" title=\"chocolate whiskey cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11373\">\u003c/p>\n\u003cp>Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your soda bread stirred up? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and \u003ca href=\"http://en.wikipedia.org/wiki/Colcannon\">colcannon\u003c/a> (to name but a few of the real delights of the Emerald Isle's table) when St. Patrick's Day comes around. Here in the States, it's corned beef and cabbage, to say nothing of the green beer and Irish coffees. (Alas, the \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shake\u003c/a>, that minty McDonald's invention, is as rare as a four-leaf clover these days.) \u003c/p>\n\u003cp>As for the whiskey, well, an Irish blend would be only appropriate. You could follow the lead of the venerable \u003ca href=\"http://www.thebuenavista.com/irishcoffee.html\">Buena Vista\u003c/a>, who serves 2000 Irish coffees a day, all spiked with Tullamore Dew. (After some 50 years using its own private label Irish whiskey, the bar switched to Tullamore in 2006.) Jameson's and Bushmills are the big boys, of course, and the players in a (somewhat spurious, given that both brands are now owned by enormous multinationals) \u003ca href=\"http://www.jeffreymorgenthaler.com/2009/ask-your-bartender-protestant-vs-catholic-whiskey/\">Catholic vs. Protestant loyalty debate\u003c/a>. Meanwhile, smaller brands like Red Breast, Power's, Midleton, Black Bush, Killbeggan, and The Tyrconnell all have their admirers. Care to compare? \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> in the Mission will be offering special tasting flights of some of the rarer Irish whiskeys all week long. There's also live music throughout the evening of the 17th, and a full menu with everything from smoked salmon on potato cakes to cross-cultural samosas stuffed with black pudding, bacon, and curried potatoes. \u003c/p>\n\u003cp>Now, I like my whiskey for sipping, for sure, but when you need to make a whole tableful of people happy with just one glass, nothing beats this Chocolate Whiskey Cake. Serving it at a recent birthday potluck, the question everyone asked after one bite was, \"How much whiskey is in this??\" Only a cup's worth for the entire generously-sized cake, but a liberal sprinkling after baking gives a potent warmth to every forkful. \u003c/p>\n\u003cp>The original inspiration came from food writer Melissa Clark's \u003ca href=\"http://www.nytimes.com/2008/12/03/dining/03appe.html?_r=1&ref=dining\"> interpretation\u003c/a> of a recipe in Maida Heatter's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740758160/kqedorg-20\">Book of Great Chocolate Desserts\u003c/a>, first published in 1980. Clark's recipe ups the amount of whiskey (and salt) and boosts the chocolate quality. Remembering with longing the fantastic Chocolate Whiskey Cake served at Mrs. London's Bakeshop in Saratoga Springs, where my family would go every summer to follow the horseracing and bask in fine dining, I added in whiskey-soaked golden raisins, swapped out the espresso powder for straight-up strong coffee and cut back on both the salt and sugar, since I like my chocolate bittersweet. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Single-handedly, this cake could kick-start a \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B00004RFPX/kqedorg-20\">Bundt-pan\u003c/a> revival. Dense, rich, and moist, it's a cake for those who still like their cakes cake-like in texture, rather than in molten puddles or like wet bricks of fudge or cloying black holes of collapsed ganache. (If I want nothing but sheer chocolate and butterfat, I'll eat a truffle, thanks.) There's no need for fussy icings or fillings, and the sturdy shape makes transporting it a breeze, even on Muni. (Trust me, I've done it, even on the hill-twisting 67-Bernal Heights, not to mention the sardine-jammed 14-Mission.) If you'd really like to add a little gold to this pot, serve with with a cloud of whipped cream flavored with a wee bit of powdered sugar and another spoonful of whiskey. \u003c/p>\n\u003cp>\u003cstrong>Chocolate Whiskey Cake\u003c/strong>\u003cbr>\nDon't be tempted to use up that old yellow box of chalky supermarket baking chocolate on this cake. You're already making the investment in butter and whiskey; go all the way and buy a good-quality, name-brand chocolate. I used \u003ca href=\"http://www.ghirardelli.com/\">Ghirardelli\u003c/a>, but local favorites \u003ca href=\"http://tcho.com/\">Tcho\u003c/a> and \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> would work well, too. Same goes for the cocoa powder; skip the Hershey's and try the much more flavorful cocoas made by Ghirardelli, \u003ca href=\"http://www.scharffenberger.com/\">Scharffenberger\u003c/a>, \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, or \u003ca href=\"http://www.droste.nl/data/content/engels/index.php\">Droste\u003c/a>. And while Irish whiskey is the most appropriate for St. Patty's Day, all-American bourbon or rye is quite tasty, too. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 to 12\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nButter or nonstick spray for greasing pan\u003cbr>\n3/4 cup Irish whiskey\u003cbr>\n1 cup strong coffeee\u003cbr>\n1 cup golden raisins\u003cbr>\n5 ounces good-quality unsweetened chocolate\u003cbr>\n1 cup (2 sticks, 8 oz) unsalted butter, softened\u003cbr>\n1 3/4 cups granulated sugar\u003cbr>\n3 large eggs\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 teaspoon baking soda\u003cbr>\n2 1/2 tablespoons unsweetened cocoa powder\u003cbr>\n2 cups all-purpose flour, more for dusting pan\u003c/p>\n\u003cp>Confectioners’ sugar, for garnish \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grease and flour a 10-cup-capacity Bundt pan. Preheat oven to 325°F. \u003c/p>\n\u003cp>2. In a medium bowl, pour whiskey and coffee over raisins and set aside. \u003c/p>\n\u003cp>3. In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.\u003c/p>\n\u003cp>4. Using a stand mixer or a hand-held electric mixer, cream 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time, beating well between each addition. Beat in the vanilla extract and melted chocolate until mixture is smooth, scraping down sides of bowl with a rubber spatula as needed.\u003c/p>\n\u003cp>5. In a large bowl, whisk together the salt, baking soda, cocoa powder, and flour. Gently stir one-third of the flour mixture into the chocolate mixture, stirring until just combined. Add one-third of the coffee-whiskey liquid and stir to combine. Repeat two more times, alternating flour and coffee, stirring gently after each addition. Fold in the soaked raisins at the end. Scoop batter into prepared pan. Bake until a cake tester inserted into center of cake comes out clean, about 50-60 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Transfer cake to a rack. Unmold after 15 minutes. If you really want a potent whiskey flavor, sprinkle warm cake with about 2 tablespoons’ more whiskey. Let cool, then sift over confectioners’ sugar before serving.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11133/chocolate-irish-whiskey-cake","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_2132","bayareabites_1820","bayareabites_476","bayareabites_16078","bayareabites_123","bayareabites_506","bayareabites_508"],"label":"bayareabites"},"bayareabites_1833":{"type":"posts","id":"bayareabites_1833","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1833","score":null,"sort":[1232893055000]},"guestAuthors":[],"slug":"the-hot-toddy","title":"The Hot Toddy","publishDate":1232893055,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-toddy.jpg\" alt=\"hot toddy\">\u003c/p>\n\u003cp>I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\u003c/p>\n\u003cp>The hot toddy was supposedly created when tea came to Scotland, and, as you might expect, the Scots felt the need to add a little of their mother's milk -- that is whisky -- to the brew. Since then, hot toddies have become synonymous with the idea of body-warming goodness on cold days. In addition to being hailed as a cold and flu remedy, hot toddies are said to also cure insomnia, which make sense to me.\u003c/p>\n\u003cp>Some people make hot toddies with tea, a sweetener, and lemon, along with whisky, brandy, bourbon, or rum. I like using either black tea or chamomile as I think the flavors nicely accent the drink, but you can really use any type of tea you like, or just leave it out all together. I've also made an alcohol free hot toddy for my daughters, which is an option if you're making the drink for children or prefer yours without alcohol. \u003c/p>\n\u003cp>And, speaking of the alcohol, I've been using brandy simply because the Scotch whisky I have on hand is expensive and so I want to enjoy it on its own. I also use brandy because it has a natural sweetness that lends itself nicely to honey and lemon in the drink. Whisky, however, is the historical choice, so if you have some and aren’t as stingy as I am, you should give it a try. Rum and bourbon are also an option, although I haven’t tried them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So whether you're sick, can't fall asleep, or just chilly and in need of a warm drink that will exude heat throughout your body, a hot toddy may just do the trick.\u003c/p>\n\u003cp>\u003cstrong>Hot Toddy\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup hot tea\u003cbr>\n1 shot brandy, whisky, bourbon or rum\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1 Tbsp honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make a cup of tea the way you like it (that is, strong or weak and with whatever type of tea leaves you like).\u003cbr>\n2. Stir in the alcohol, lemon juice and honey.\u003cbr>\n3. Enjoy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related BAB Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/27/drunkard-heal-thyself/\">Drunkard, Heal Thyself\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/19/starve-a-fever-feed-a-cold/\">Starve a Fever, Feed a Cold\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\r\n","status":"publish","parent":0,"modified":1232993309,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":463},"headData":{"title":"The Hot Toddy | KQED","description":"I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Hot Toddy","datePublished":"2009-01-25T14:17:35.000Z","dateModified":"2009-01-26T18:08:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1833 http://blogs.kqed.org/bayareabites/2009/01/25/the-hot-toddy/","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/01/25/the-hot-toddy/","disqusTitle":"The Hot Toddy","path":"/bayareabites/1833/the-hot-toddy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-toddy.jpg\" alt=\"hot toddy\">\u003c/p>\n\u003cp>I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\u003c/p>\n\u003cp>The hot toddy was supposedly created when tea came to Scotland, and, as you might expect, the Scots felt the need to add a little of their mother's milk -- that is whisky -- to the brew. Since then, hot toddies have become synonymous with the idea of body-warming goodness on cold days. In addition to being hailed as a cold and flu remedy, hot toddies are said to also cure insomnia, which make sense to me.\u003c/p>\n\u003cp>Some people make hot toddies with tea, a sweetener, and lemon, along with whisky, brandy, bourbon, or rum. I like using either black tea or chamomile as I think the flavors nicely accent the drink, but you can really use any type of tea you like, or just leave it out all together. I've also made an alcohol free hot toddy for my daughters, which is an option if you're making the drink for children or prefer yours without alcohol. \u003c/p>\n\u003cp>And, speaking of the alcohol, I've been using brandy simply because the Scotch whisky I have on hand is expensive and so I want to enjoy it on its own. I also use brandy because it has a natural sweetness that lends itself nicely to honey and lemon in the drink. Whisky, however, is the historical choice, so if you have some and aren’t as stingy as I am, you should give it a try. Rum and bourbon are also an option, although I haven’t tried them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So whether you're sick, can't fall asleep, or just chilly and in need of a warm drink that will exude heat throughout your body, a hot toddy may just do the trick.\u003c/p>\n\u003cp>\u003cstrong>Hot Toddy\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup hot tea\u003cbr>\n1 shot brandy, whisky, bourbon or rum\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1 Tbsp honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make a cup of tea the way you like it (that is, strong or weak and with whatever type of tea leaves you like).\u003cbr>\n2. Stir in the alcohol, lemon juice and honey.\u003cbr>\n3. Enjoy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related BAB Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/27/drunkard-heal-thyself/\">Drunkard, Heal Thyself\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/19/starve-a-fever-feed-a-cold/\">Starve a Fever, Feed a Cold\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1833/the-hot-toddy","authors":["5016"],"categories":["bayareabites_1244","bayareabites_1245","bayareabites_1248"],"tags":["bayareabites_799","bayareabites_1756","bayareabites_1757","bayareabites_876","bayareabites_1755","bayareabites_1758","bayareabites_1759","bayareabites_426","bayareabites_508"],"label":"bayareabites"},"bayareabites_1492":{"type":"posts","id":"bayareabites_1492","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1492","score":null,"sort":[1222452194000]},"guestAuthors":[],"slug":"event-whiskyfest-2008","title":"Event: WhiskyFest 2008","publishDate":1222452194,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/whiskyfest08.jpg\" alt=\"whiskyfest 08\" align=\"left\">\u003c/a>It's that time of year again...when the leaves start to turn, a chill wind blows through the air...\u003c/p>\n\u003cp>Wait. No. Not here. It's still summer (or at least it feels like it)! But even though we live in a warm little bubble here in the Bay Area at this time of year, technically autumn has arrived. And with it, an event that I always look forward to: \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest!\u003c/a>\u003c/p>\n\u003cp>This year, just in time for my birthday and my husband's birthday (ahem, good planning!), Malt Advocate magazine is putting on their second annual celebration of all things whisky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/02/musings-from-whiskyfest-2007/\">I first checked it out last year\u003c/a>, and was very impressed. Where else are you going to have the opportunity to try the entire fleet of Highland Park whiskies, from their delicious 12-year-old to the more elusive 30-year-old, along with hundreds of other whiskies from all over the world.\u003c/p>\n\u003cp>Tickets are going fast, and I believe the event often sells out. It's not cheap, but when you think about it, how often are you going to be able to try all those whiskies side by side? I tried no less than 30 whiskies last year (emphasis on tried, I did not go with the intention of getting schnockered).\u003c/p>\n\u003cp>\u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">\u003cstrong>Malt Advocate magazine's 2nd annual WhiskyFest\u003c/strong> \u003c/a>\u003cbr>\nOctober 10, 2008\u003cbr>\nSan Francisco Marriott\u003cbr>\n6:30 to 10 p.m.\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=san+francisco+marriott&oe=UTF-8&ie=UTF8&cd=1&ll=37.792829,-122.411556&spn=0.110556,0.122738&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n\u003ca href=\"http://www.maltadvocate.com/active_content/tickets.asp\">Tickets available online\u003c/a> or by calling 1-800-610-MALT.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"It's that time of year again...when the leaves start to turn, a chill wind blows through the air...\r\nWait. No. Not here. It's still summer (or at least it feels like it)! But even though we live in a warm little bubble here in the Bay Area at this time of year, technically autumn has arrived. And with it, an event that I always look forward to: \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest!\u003c/a>\r\n","status":"publish","parent":0,"modified":1222455970,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":246},"headData":{"title":"Event: WhiskyFest 2008 | KQED","description":"It's that time of year again...when the leaves start to turn, a chill wind blows through the air...\r\nWait. No. Not here. It's still summer (or at least it feels like it)! But even though we live in a warm little bubble here in the Bay Area at this time of year, technically autumn has arrived. And with it, an event that I always look forward to: WhiskyFest!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Event: WhiskyFest 2008","datePublished":"2008-09-26T18:03:14.000Z","dateModified":"2008-09-26T19:06:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1492 http://blogs.kqed.org/bayareabites/2008/09/26/event-whiskyfest-2008/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/26/event-whiskyfest-2008/","disqusTitle":"Event: WhiskyFest 2008","path":"/bayareabites/1492/event-whiskyfest-2008","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/whiskyfest08.jpg\" alt=\"whiskyfest 08\" align=\"left\">\u003c/a>It's that time of year again...when the leaves start to turn, a chill wind blows through the air...\u003c/p>\n\u003cp>Wait. No. Not here. It's still summer (or at least it feels like it)! But even though we live in a warm little bubble here in the Bay Area at this time of year, technically autumn has arrived. And with it, an event that I always look forward to: \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest!\u003c/a>\u003c/p>\n\u003cp>This year, just in time for my birthday and my husband's birthday (ahem, good planning!), Malt Advocate magazine is putting on their second annual celebration of all things whisky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/02/musings-from-whiskyfest-2007/\">I first checked it out last year\u003c/a>, and was very impressed. Where else are you going to have the opportunity to try the entire fleet of Highland Park whiskies, from their delicious 12-year-old to the more elusive 30-year-old, along with hundreds of other whiskies from all over the world.\u003c/p>\n\u003cp>Tickets are going fast, and I believe the event often sells out. It's not cheap, but when you think about it, how often are you going to be able to try all those whiskies side by side? I tried no less than 30 whiskies last year (emphasis on tried, I did not go with the intention of getting schnockered).\u003c/p>\n\u003cp>\u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">\u003cstrong>Malt Advocate magazine's 2nd annual WhiskyFest\u003c/strong> \u003c/a>\u003cbr>\nOctober 10, 2008\u003cbr>\nSan Francisco Marriott\u003cbr>\n6:30 to 10 p.m.\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=san+francisco+marriott&oe=UTF-8&ie=UTF8&cd=1&ll=37.792829,-122.411556&spn=0.110556,0.122738&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n\u003ca href=\"http://www.maltadvocate.com/active_content/tickets.asp\">Tickets available online\u003c/a> or by calling 1-800-610-MALT.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1492/event-whiskyfest-2008","authors":["5015"],"categories":["bayareabites_1244","bayareabites_50","bayareabites_90"],"tags":["bayareabites_507","bayareabites_508","bayareabites_505"],"label":"bayareabites"},"bayareabites_878":{"type":"posts","id":"bayareabites_878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"878","score":null,"sort":[1204817040000]},"guestAuthors":[],"slug":"whiskies-of-the-world-2008-an-interview-with-riannon-walsh","title":"Whiskies of the World 2008: An Interview with Riannon Walsh","publishDate":1204817040,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s1600-h/WhiskyExpo2008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s320/WhiskyExpo2008.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The 9th Annual \u003ca href=\"http://www.celticmalts.com/events.asp\">Whiskies of the World Expo\u003c/a> takes place in San Francisco on March 28th and 29th. Recently, I spoke with \u003ca href=\"http://www.celticmalts.com/aboutus.asp\">Riannon Walsh\u003c/a>, the engaging and energetic founder and organizer of this popular Bay Area event.\u003c/p>\n\u003cp>So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to still be going strong after 9 years. \u003cbr>Yeah, it's amazing to me to realize it's been nine years because when I first started to do it I said I'm going to do this for like 5 to 7 years, that's it. I do it all myself and it's a big show and you know here we are going into the 9th year.\u003c/p>\n\u003cp>You put it on all by yourself?\u003cbr>I do, yeah. I'm a consultant primarily so I don't really have any need to have any staff. Like a lot of the shows are put on by magazines, who've got these armies behind them. I think that's part of the glow of this show, people feel, even though it's such a big show, for most of the attendees now it's personal. Sometimes during the show people will come up to me, and it blows my mind, because they just paid $100+ dollars for tickets and they'll say to me, \"Thanks for inviting me to your party!\"\u003c/p>\n\u003cp>Well, it does have the feeling of a party because you have food and bands...\u003cbr>We try to make it feel really different than other spirits shows, which can, you know, tend to dissolve into drunk-fests because there's not much else going on but drinking. And I personally think that's a damaging platform for the brands. This year we are really trying to raise the bar, and I'm really into cooking with whisky, pairing with whisky, I do menus for restaurants...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So this year we're bringing in about 12 artisanal food purveyors to the show all who know that their stuff is there to be paired with the various whiskies.\u003c/p>\n\u003cp>Are these local Bay Area artisans?\u003cbr>All but one are local, Northern Calfornian [artisans]. One of them comes in from Texas, called \u003ca href=\"http://www.caledoniankitchen.com/catalog/\">Caledonian Kitchens\u003c/a> which is geared toward mail-order supply of whisky cakes and haggis, and stuff like that. The woman at the \u003ca href=\"http://www.yelp.com/biz/cheese-shop-of-healdsburg-healdsburg\">Cheese Shop of Healdsburg\u003c/a> is coming down and I mean her stuff is drop dead amazing. And then \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger Chocolate\u003c/a>, they've come every year and they'll be back with their chocolates this year. \u003c/p>\n\u003cp>We're also having a chef come in, named Alan Stern, he's a San Franciscan, and he has a catering business, and he has a specific interest in cooking with spirits, so he's doing four different dishes each hour and each has cocktails that he's created to pair with each dish.\u003c/p>\n\u003cp>All the food booths give out samples so people can bring their whiskies over and pair them, mix and match and really learn how conducive a beverage whisky can be with food.\u003c/p>\n\u003cp>Oh that sounds delicious...\u003cbr>And this year we have more music too. We're doing the big night tasting on the boat again, and on the top deck at 8pm, the Bushmill's International Pipe and Drum Corp will be with us doing a full 40-minute concert out over the bay, where you can really let the sound out.\u003c/p>\n\u003cp>Nice. So basically on Friday you're doing the seminars and the Whisky University, which is also new, and then on Saturday there's tasting and the big event on the boat.\u003cbr>Yes, exactly. You know, we've got a lot of people who come to the show who are interested in the seminars, and a good supply of people who are really super into this and they want more of a learning experience so that's why I decided to do the Whisky University this year.\u003c/p>\n\u003cp>The other thing is that we are the only whisky show that doesn’t charge our speakers so we can pick and choose from the smallest to the biggest companies, hands-on artisanal spirits producers... you know at the other shows it's [very expensive] and we don't charge them because I don't want to be bound to only having speakers because they're rich.\u003c/p>\n\u003cp>So over the years this has allowed us to have speakers at our show that have never been able to speak anywhere else. It's really great. And it kicks me in the pocketbook, but it's really worth it.\u003c/p>\n\u003cp>This year we've got a couple of independent bottlers, one of them is doing our Whisky University, and that's John Glaser from \u003ca href=\"http://www.compassboxwhisky.com/home.html\">Compass Box\u003c/a>, and people just line up for him.\u003c/p>\n\u003cp>Oh yeah, I know his whisky. It's really good.\u003cbr>Yeah, I've been a part of his development of the company since like the day he started it, and been really involved. He's a very close friend and we do a lot of business together. I’m so proud of Compass Box, I think it's amazing stuff.\u003c/p>\n\u003cp>And we're launching a couple of artisanals this year at the show, which will be really exciting. \u003ca href=\"http://www.tuthilltown.com/#\">Tuthilltown\u003c/a>, a distillery in upstate New York, which is doing beautiful stuff. \u003c/p>\n\u003cp>Also, \u003ca href=\"http://highwestdistillery.com/\">High West\u003c/a>, which is something again that I've been very involved with and am very excited about. It's in Park City, Utah. Right smack in the middle of Mormon country they started a distillery (laughs) and they're proud of that. They have extraordinary rye whisky called Rendezvous. \u003c/p>\n\u003cp>Actually the distillery was started by a Californian called Dave Perkins who was with [a big silicon valley corporation]. Young guy...he's a chemist by training. He'd always wanted to do a distillery, and he came to me—he's just a guy who used to come to the expo and he decided he loved this whole thing to death one year and said \"You know I really want to make whisky, I really want to open a distillery, and I've got the money, I can do it, what do you think, will you help me?\" And I said to him, here's all the reasons why you shouldn't do it, and which I'm dead serious about because it's a killer business to start up. And I said if you still want to do this after you've considered this, come back to me in 6 months and damn if he didn't come back to me ready, totally prepared to go. He bought these great historic buildings right on the main street of Park City, and he launched everything this year at Sundance. And he's up and running. And it's really cool, cause if you're in the chair lift line and the line gets backed up into town, you're standing right in front of the windows and watching the distillery operate. And he's doing a little saloon too.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.copperfox.biz/\">Copper Fox Distillery\u003c/a> and \u003ca href=\"http://www.eadeswhisky.com/home.php\">Eades Malts\u003c/a> who are launching.\u003c/p>\n\u003cp>So, I'm curious why you chose San Francisco for this event and what inspired you to first organize it?\u003cbr>I was spending a lot of time in the silicon valley back in '95-'96 raising money for a distillery project I was doing in the west of Ireland. And I was doing a lot of little tastings to investor groups, anywhere from 8 to 50 people as I was trying to talk them into writing big checks. And people were saying, \"We have so many wine things and there's nothing for whisky out here.\" And I was turning them onto how fascinating and complex whisky is, and they'd never talked to anyone who could teach them how to nose it and appreciate it, the way winemakers do. There was a whisky show that had just started in NY that year, and there were a couple in Europe that I'd been to, and I just thought it would be a great thing to do and I love San Francisco, and wanted to spend more time out there. And I was literally sitting on my porch, looking out over the pond, and I remember just saying, \"You know, I'm just going to do a whisky show in San Francisco next spring. And that was it.\"\u003c/p>\n\u003cp>And that was it. That's where it started...\u003c/p>\n\u003cp>\u003ca href=\"http://www.celticmalts.com/shop/category.asp?catid=43\">Whiskies of the World Expo\u003c/a>\u003cbr>Friday March 28\u003cbr>Le Meridien Hotel\u003cbr>3-8:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Saturday March 29\u003cbr>San Francisico Belle, Pier 3\u003cbr>5:30-10pm\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1216422494,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1448},"headData":{"title":"Whiskies of the World 2008: An Interview with Riannon Walsh | KQED","description":"The 9th Annual Whiskies of the World Expo takes place in San Francisco on March 28th and 29th. Recently, I spoke with Riannon Walsh, the engaging and energetic founder and organizer of this popular Bay Area event. So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Whiskies of the World 2008: An Interview with Riannon Walsh","datePublished":"2008-03-06T15:24:00.000Z","dateModified":"2008-07-18T23:08:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"878 http://blogs.kqed.org/bayareabites/2008/03/06/whiskies-of-the-world-2008-an-interview-with-riannon-walsh/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/06/whiskies-of-the-world-2008-an-interview-with-riannon-walsh/","disqusTitle":"Whiskies of the World 2008: An Interview with Riannon Walsh","path":"/bayareabites/878/whiskies-of-the-world-2008-an-interview-with-riannon-walsh","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s1600-h/WhiskyExpo2008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s320/WhiskyExpo2008.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The 9th Annual \u003ca href=\"http://www.celticmalts.com/events.asp\">Whiskies of the World Expo\u003c/a> takes place in San Francisco on March 28th and 29th. Recently, I spoke with \u003ca href=\"http://www.celticmalts.com/aboutus.asp\">Riannon Walsh\u003c/a>, the engaging and energetic founder and organizer of this popular Bay Area event.\u003c/p>\n\u003cp>So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to still be going strong after 9 years. \u003cbr>Yeah, it's amazing to me to realize it's been nine years because when I first started to do it I said I'm going to do this for like 5 to 7 years, that's it. I do it all myself and it's a big show and you know here we are going into the 9th year.\u003c/p>\n\u003cp>You put it on all by yourself?\u003cbr>I do, yeah. I'm a consultant primarily so I don't really have any need to have any staff. Like a lot of the shows are put on by magazines, who've got these armies behind them. I think that's part of the glow of this show, people feel, even though it's such a big show, for most of the attendees now it's personal. Sometimes during the show people will come up to me, and it blows my mind, because they just paid $100+ dollars for tickets and they'll say to me, \"Thanks for inviting me to your party!\"\u003c/p>\n\u003cp>Well, it does have the feeling of a party because you have food and bands...\u003cbr>We try to make it feel really different than other spirits shows, which can, you know, tend to dissolve into drunk-fests because there's not much else going on but drinking. And I personally think that's a damaging platform for the brands. This year we are really trying to raise the bar, and I'm really into cooking with whisky, pairing with whisky, I do menus for restaurants...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So this year we're bringing in about 12 artisanal food purveyors to the show all who know that their stuff is there to be paired with the various whiskies.\u003c/p>\n\u003cp>Are these local Bay Area artisans?\u003cbr>All but one are local, Northern Calfornian [artisans]. One of them comes in from Texas, called \u003ca href=\"http://www.caledoniankitchen.com/catalog/\">Caledonian Kitchens\u003c/a> which is geared toward mail-order supply of whisky cakes and haggis, and stuff like that. The woman at the \u003ca href=\"http://www.yelp.com/biz/cheese-shop-of-healdsburg-healdsburg\">Cheese Shop of Healdsburg\u003c/a> is coming down and I mean her stuff is drop dead amazing. And then \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger Chocolate\u003c/a>, they've come every year and they'll be back with their chocolates this year. \u003c/p>\n\u003cp>We're also having a chef come in, named Alan Stern, he's a San Franciscan, and he has a catering business, and he has a specific interest in cooking with spirits, so he's doing four different dishes each hour and each has cocktails that he's created to pair with each dish.\u003c/p>\n\u003cp>All the food booths give out samples so people can bring their whiskies over and pair them, mix and match and really learn how conducive a beverage whisky can be with food.\u003c/p>\n\u003cp>Oh that sounds delicious...\u003cbr>And this year we have more music too. We're doing the big night tasting on the boat again, and on the top deck at 8pm, the Bushmill's International Pipe and Drum Corp will be with us doing a full 40-minute concert out over the bay, where you can really let the sound out.\u003c/p>\n\u003cp>Nice. So basically on Friday you're doing the seminars and the Whisky University, which is also new, and then on Saturday there's tasting and the big event on the boat.\u003cbr>Yes, exactly. You know, we've got a lot of people who come to the show who are interested in the seminars, and a good supply of people who are really super into this and they want more of a learning experience so that's why I decided to do the Whisky University this year.\u003c/p>\n\u003cp>The other thing is that we are the only whisky show that doesn’t charge our speakers so we can pick and choose from the smallest to the biggest companies, hands-on artisanal spirits producers... you know at the other shows it's [very expensive] and we don't charge them because I don't want to be bound to only having speakers because they're rich.\u003c/p>\n\u003cp>So over the years this has allowed us to have speakers at our show that have never been able to speak anywhere else. It's really great. And it kicks me in the pocketbook, but it's really worth it.\u003c/p>\n\u003cp>This year we've got a couple of independent bottlers, one of them is doing our Whisky University, and that's John Glaser from \u003ca href=\"http://www.compassboxwhisky.com/home.html\">Compass Box\u003c/a>, and people just line up for him.\u003c/p>\n\u003cp>Oh yeah, I know his whisky. It's really good.\u003cbr>Yeah, I've been a part of his development of the company since like the day he started it, and been really involved. He's a very close friend and we do a lot of business together. I’m so proud of Compass Box, I think it's amazing stuff.\u003c/p>\n\u003cp>And we're launching a couple of artisanals this year at the show, which will be really exciting. \u003ca href=\"http://www.tuthilltown.com/#\">Tuthilltown\u003c/a>, a distillery in upstate New York, which is doing beautiful stuff. \u003c/p>\n\u003cp>Also, \u003ca href=\"http://highwestdistillery.com/\">High West\u003c/a>, which is something again that I've been very involved with and am very excited about. It's in Park City, Utah. Right smack in the middle of Mormon country they started a distillery (laughs) and they're proud of that. They have extraordinary rye whisky called Rendezvous. \u003c/p>\n\u003cp>Actually the distillery was started by a Californian called Dave Perkins who was with [a big silicon valley corporation]. Young guy...he's a chemist by training. He'd always wanted to do a distillery, and he came to me—he's just a guy who used to come to the expo and he decided he loved this whole thing to death one year and said \"You know I really want to make whisky, I really want to open a distillery, and I've got the money, I can do it, what do you think, will you help me?\" And I said to him, here's all the reasons why you shouldn't do it, and which I'm dead serious about because it's a killer business to start up. And I said if you still want to do this after you've considered this, come back to me in 6 months and damn if he didn't come back to me ready, totally prepared to go. He bought these great historic buildings right on the main street of Park City, and he launched everything this year at Sundance. And he's up and running. And it's really cool, cause if you're in the chair lift line and the line gets backed up into town, you're standing right in front of the windows and watching the distillery operate. And he's doing a little saloon too.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.copperfox.biz/\">Copper Fox Distillery\u003c/a> and \u003ca href=\"http://www.eadeswhisky.com/home.php\">Eades Malts\u003c/a> who are launching.\u003c/p>\n\u003cp>So, I'm curious why you chose San Francisco for this event and what inspired you to first organize it?\u003cbr>I was spending a lot of time in the silicon valley back in '95-'96 raising money for a distillery project I was doing in the west of Ireland. And I was doing a lot of little tastings to investor groups, anywhere from 8 to 50 people as I was trying to talk them into writing big checks. And people were saying, \"We have so many wine things and there's nothing for whisky out here.\" And I was turning them onto how fascinating and complex whisky is, and they'd never talked to anyone who could teach them how to nose it and appreciate it, the way winemakers do. There was a whisky show that had just started in NY that year, and there were a couple in Europe that I'd been to, and I just thought it would be a great thing to do and I love San Francisco, and wanted to spend more time out there. And I was literally sitting on my porch, looking out over the pond, and I remember just saying, \"You know, I'm just going to do a whisky show in San Francisco next spring. And that was it.\"\u003c/p>\n\u003cp>And that was it. That's where it started...\u003c/p>\n\u003cp>\u003ca href=\"http://www.celticmalts.com/shop/category.asp?catid=43\">Whiskies of the World Expo\u003c/a>\u003cbr>Friday March 28\u003cbr>Le Meridien Hotel\u003cbr>3-8:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Saturday March 29\u003cbr>San Francisico Belle, Pier 3\u003cbr>5:30-10pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/878/whiskies-of-the-world-2008-an-interview-with-riannon-walsh","authors":["5015"],"categories":["bayareabites_752","bayareabites_1244"],"tags":["bayareabites_346","bayareabites_430","bayareabites_733","bayareabites_506","bayareabites_732","bayareabites_508"],"label":"bayareabites"},"bayareabites_843":{"type":"posts","id":"bayareabites_843","meta":{"index":"posts_1591205157","site":"bayareabites","id":"843","score":null,"sort":[1201189020000]},"guestAuthors":[],"slug":"burns-night-and-ode-to-a-haggis","title":"Burns Night and Ode to a Haggis","publishDate":1201189020,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s1600-h/haggis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s320/haggis.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.macsween.co.uk/\">Haggis.\u003c/a> For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. \"Do you even know what it is?\" I ask. Or, better yet, in between the \"icks\" and \"ews\" I question \"Have you ever even tasted it?\" Not surprisingly, most people answer with a sheepish \"No.\"\u003c/p>\n\u003cp>Granted, haggis, which is essentially a spiced lamb and oatmeal sausage, gets a bum rap in the U.S. primarily because much of what you find in this country is canned and more closely resembles a mushy, livery blob. Authentic, fresh Scottish haggis cannot be imported into the United States due to \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/7198751.stm\">strict regulations\u003c/a>.\u003c/p>\n\u003cp>But haggis really can be delicious. So I decided to prove it to my friends. Luckily for me, and my Scottish husband, Friday night January 25th just so happens to be \u003ca href=\"http://www.bbc.co.uk/scotland/history/burnsnight/suppers/index.shtml\">Burns Night\u003c/a>, a Scottish holiday celebrating the birthday of Scotland's beloved poet, Robert Burns. A night when the homely little haggis is properly revered.\u003c/p>\n\u003cp>A key element of Burns Night--whether a grande formal affair or just a few friends getting together--is haggis, traditionally served with neeps (turnips; although I believe what they use in Scotland is actually what we know as rutabagas in the U.S.) and tatties (mashed potatoes) and a wee lick of whisky.\u003c/p>\n\u003cp>My first order of business was finding an edible haggis in the Bay Area. Either that or make my own, which I was willing to do if it came down to it. Fortunately, there are enough people in the Bay Area who like it that I found a few excellent referrals to a little shop called The Scottish Meat Pie Co., who actually make their own fresh haggis. Granted, I still had to work for it as they aren't officially in the Bay Area, but in a little town called Dixon near Sacramento. But I love my Scottish husband and I wanted to celebrate his Scottishness properly. As well as prove to my friends that haggis is delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Therefore, on Monday, I made the drive out to Dixon (and sat in a massive traffic jam for 2 hours) to pick up my previously reserved haggis. The very friendly folks at the Scottish Meat Pie Co. definitely recommended reserving one at this \"wild haggis time of the year.\" In fact, they had just finished making a big batch of haggis--lucky me!\u003c/p>\n\u003cp>So with my fresher-than-fresh haggis I made my way home, and tomorrow night I'll be serving up a platter of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps and tatties,\u003c/a> and shots of Scotch whisky, while reciting Robert Burns' poem \u003ca href=\"http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html\">To a Haggis\u003c/a>.\u003c/p>\n\u003cp>A few asides:\u003cbr> There are lots of Burns Nights happening all over the Bay Area, such as the one at the Edinburgh Castle Pub on Saturday January 26th, of you want to get your Scottish on.\u003c/p>\n\u003cp> The next time someone offers you haggis, rather than scrunching up your face into a grimace, perhaps take a bite.\u003c/p>\n\u003cp> Yes, haggis contains offal, typically lamb meat, liver, and heart, but remember that eating the whole beast is a sustainable, responsible way of eating!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://shopper2.123city.net/WebAdPro.asp?Phone=707-678-5354\">The Scottish Meat Pie Co.\u003c/a>\u003cbr>245 N. 1st Street\u003cbr>Dixon, CA 95620\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=The+Scottish+Meat+Pie+Co.&sll=37.0625,-95.677068&sspn=58.72842,57.568359&ie=UTF8&ll=38.43638,-121.701736&spn=0.460934,0.449753&z=11&iwloc=A&om=0\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003cbr>707.678.5354\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1258755847,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":539},"headData":{"title":"Burns Night and Ode to a Haggis | KQED","description":"Haggis. For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. "Do you even know what it is?" I ask. Or, better yet, in between the "icks" and "ews" I question "Have you ever even tasted it?" Not surprisingly, most people answer with a sheepish "No." Granted,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Burns Night and Ode to a Haggis","datePublished":"2008-01-24T15:37:00.000Z","dateModified":"2009-11-20T22:24:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"843 http://blogs.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/","disqusTitle":"Burns Night and Ode to a Haggis","path":"/bayareabites/843/burns-night-and-ode-to-a-haggis","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s1600-h/haggis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s320/haggis.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.macsween.co.uk/\">Haggis.\u003c/a> For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. \"Do you even know what it is?\" I ask. Or, better yet, in between the \"icks\" and \"ews\" I question \"Have you ever even tasted it?\" Not surprisingly, most people answer with a sheepish \"No.\"\u003c/p>\n\u003cp>Granted, haggis, which is essentially a spiced lamb and oatmeal sausage, gets a bum rap in the U.S. primarily because much of what you find in this country is canned and more closely resembles a mushy, livery blob. Authentic, fresh Scottish haggis cannot be imported into the United States due to \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/7198751.stm\">strict regulations\u003c/a>.\u003c/p>\n\u003cp>But haggis really can be delicious. So I decided to prove it to my friends. Luckily for me, and my Scottish husband, Friday night January 25th just so happens to be \u003ca href=\"http://www.bbc.co.uk/scotland/history/burnsnight/suppers/index.shtml\">Burns Night\u003c/a>, a Scottish holiday celebrating the birthday of Scotland's beloved poet, Robert Burns. A night when the homely little haggis is properly revered.\u003c/p>\n\u003cp>A key element of Burns Night--whether a grande formal affair or just a few friends getting together--is haggis, traditionally served with neeps (turnips; although I believe what they use in Scotland is actually what we know as rutabagas in the U.S.) and tatties (mashed potatoes) and a wee lick of whisky.\u003c/p>\n\u003cp>My first order of business was finding an edible haggis in the Bay Area. Either that or make my own, which I was willing to do if it came down to it. Fortunately, there are enough people in the Bay Area who like it that I found a few excellent referrals to a little shop called The Scottish Meat Pie Co., who actually make their own fresh haggis. Granted, I still had to work for it as they aren't officially in the Bay Area, but in a little town called Dixon near Sacramento. But I love my Scottish husband and I wanted to celebrate his Scottishness properly. As well as prove to my friends that haggis is delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Therefore, on Monday, I made the drive out to Dixon (and sat in a massive traffic jam for 2 hours) to pick up my previously reserved haggis. The very friendly folks at the Scottish Meat Pie Co. definitely recommended reserving one at this \"wild haggis time of the year.\" In fact, they had just finished making a big batch of haggis--lucky me!\u003c/p>\n\u003cp>So with my fresher-than-fresh haggis I made my way home, and tomorrow night I'll be serving up a platter of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps and tatties,\u003c/a> and shots of Scotch whisky, while reciting Robert Burns' poem \u003ca href=\"http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html\">To a Haggis\u003c/a>.\u003c/p>\n\u003cp>A few asides:\u003cbr> There are lots of Burns Nights happening all over the Bay Area, such as the one at the Edinburgh Castle Pub on Saturday January 26th, of you want to get your Scottish on.\u003c/p>\n\u003cp> The next time someone offers you haggis, rather than scrunching up your face into a grimace, perhaps take a bite.\u003c/p>\n\u003cp> Yes, haggis contains offal, typically lamb meat, liver, and heart, but remember that eating the whole beast is a sustainable, responsible way of eating!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://shopper2.123city.net/WebAdPro.asp?Phone=707-678-5354\">The Scottish Meat Pie Co.\u003c/a>\u003cbr>245 N. 1st Street\u003cbr>Dixon, CA 95620\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=The+Scottish+Meat+Pie+Co.&sll=37.0625,-95.677068&sspn=58.72842,57.568359&ie=UTF8&ll=38.43638,-121.701736&spn=0.460934,0.449753&z=11&iwloc=A&om=0\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003cbr>707.678.5354\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/843/burns-night-and-ode-to-a-haggis","authors":["5015"],"categories":["bayareabites_752","bayareabites_2090"],"tags":["bayareabites_661","bayareabites_660","bayareabites_346","bayareabites_430","bayareabites_659","bayareabites_658","bayareabites_508"],"label":"bayareabites"},"bayareabites_777":{"type":"posts","id":"bayareabites_777","meta":{"index":"posts_1591205157","site":"bayareabites","id":"777","score":null,"sort":[1194534000000]},"guestAuthors":[],"slug":"chocolate-whisky-tasting-at-whiskyfest-2007","title":"Chocolate + Whisky Tasting at WhiskyFest 2007","publishDate":1194534000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_glass.jpg\">\u003c/p>\n\u003cp>In case you missed it, last week I shared some \u003ca href=\"http://www.kqed.org/weblog/food/2007/11/musings-from-whiskyfest-2007.jsp\">general musings\u003c/a> on the first annual San Francisco WhiskyFest hosted by \u003ca href=\"http://www.maltadvocate.com/\">Malt Advocate\u003c/a>. And as you can see from my first post, we tried quite a few whiskies.\u003c/p>\n\u003cp>Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from discussions on bourbon to the art of Japanese distilling. So, in the middle of drinking all that whisky (remember, these are very small tastes, and I generally only took a sip or two), we ventured upstairs to attend probably the most popular seminar of the evening, the Chocolate and Whisky Tasting. Fortunately, we snagged two seats before they started turning people away.\u003c/p>\n\u003cp>Laid out in front of us, on long rows of tables, were 5 glasses of whisky and 4 pieces of Scharffen Berger chocolate. After a rather tedious and far too detailed history of how chocolate is made (word of advice: know your audience) by the Scharffen Berger representative (not John Scharffenberger who was listed to appear) and a rousing, get-up-and-dance show put on by the highly entertaining whisky ambassador to The Dalmore and Laphroaig, we were finally able to get down and do some tasting.\u003c/p>\n\u003cp>First things first, we were introduced to each whisky and each paired piece of chocolate, and then asked to take a bite of the chocolate, and with it still in our mouths, to take a sip of whisky. Um. Yes. Mmmmmmm. Heaven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's what we tasted, along with some tasting notes:\u003c/p>\n\u003cp>1) \u003ca href=\"http://www.thedalmore.com/taste/cigartaste.htm\">The Dalmore Cigar Malt\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Extra_Bitter.asp\">82% extra dark chocolate\u003c/a>\u003cbr>This whisky from \u003ca href=\"http://www.thedalmore.com/distillery/index.htm\">The Dalmore distillery\u003c/a>, located in the northern highlands of Scotland, is aged in sherry casks, and pairs beautifully with the darkest of Scharffen Berger's chocolate offerings. The chocolate was earthy, peppery, and fruity with hints of cherry.\u003c/p>\n\u003cp>2) \u003ca href=\"http://www.thedalmoreusa.com/About/DalmoreCollection.aspx#12year\">The Dalmore 12 year\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Bitter.asp\">70% bittersweet chocolate\u003c/a>\u003cbr>This Dalmore whisky was aged in bourbon casks and was rich with vanilla and caramel, which paired nicely with the ripe fruity flavors in the bittersweet chocolate.\u003c/p>\n\u003cp>3) \u003ca href=\"http://www.laphroaig.com/whiskies/quarter_cask/index.asp?expanded=quarter_cask\">Laphroaig Quarter Cask\u003c/a> + \u003ca href=\"http://www.chocolateheaven.org/index.cfm?fa=PRODUCTS.showDetail&title=Fine%20Chocolates&productID=6885&flag=Standalone\">62% semisweet chocolate\u003c/a>\u003cbr>This whisky, from the \u003ca href=\"http://www.laphroaig.com/distillery/index.asp?expanded=our_distillery\">Laphroaig distillery\u003c/a> located on the island of Islay off the southwest coast of Scotland, is knows for it's bold peaty flavors. The quarter cask whisky is interesting because it is aged in bourbon casks, then finished in smaller quarter-sized casks, which gives it deeply woody flavors. The soft, citrusy notes in the chocolate were complemented by the tropical flavors in the whisky.\u003c/p>\n\u003cp>4) \u003ca href=\"http://www.laphroaig.com/whiskies/10yo/index.asp?expanded=10_year_old\">Laphroaig 10 year\u003c/a> + \u003ca href=\"http://www.wallywine.com/ps-20220-627-scharffen-berger-milk-chocolate-bar-1-oz.aspx\">41% extra rich milk chocolate\u003c/a>\u003cbr>This pairing came as a big surprise. We would never have thought to pair such a big, peaty whisky with a milk chocolate, but it works. The caramel flavors and smoothness of the chocolate balanced perfectly with the sweet smoke of the whisky.\u003c/p>\n\u003cp>5) \u003ca href=\"http://www.laphroaig.com/whiskies/30yo/index.asp?expanded=30_year_old\">Laphroaig 30 year\u003c/a> + \u003ca href=\"http://www.scharffenberger.com/prodinfo.asp?number=3+OZ+ANTIL\">Cacao Antilles chocolate\u003c/a>\u003cbr>This was the fifth glass of whisky on the table and was unaccompanied by a piece of chocolate. The chocolate was actually passed around the room so that participants could snap off a piece. This was the big special extra taste of the night, a 30-year-old Laphroaig which is supposedly only available here in the US, and has a very limited stock. Meaning it's pricey. It was paired with one of Scharffen Berger's new limited series chocolates, a 75% bittersweet chocolate using cacao from the Antilles region. The sweet, dry whisky, aged in sherry casks, was an excellent complement to the rich bitter chocolate.\u003c/p>\n\u003cp>All in all, even in my whisky haze, I learned quite a bit about whisky and it's love affair with chocolate. I hope next year they offer this again, and perhaps have a few sessions so everyone can enjoy it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One more note...\u003ca href=\"http://blog.maltadvocate.com/2007/10/24/highlights-of-whiskyfest-san-francisco/\">WhiskyFest\u003c/a> is coming back to San Francisco next year and they've already announced the date: October 10, 2008. Lucky me, it's the night before my birthday. I guess I know what I'm getting for my birthday next year. About 50 sips of whisky. A word of advice though, buy tickets early because they did sell out this year.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207785890,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":687},"headData":{"title":"Chocolate + Whisky Tasting at WhiskyFest 2007 | KQED","description":"In case you missed it, last week I shared some general musings on the first annual San Francisco WhiskyFest hosted by Malt Advocate. And as you can see from my first post, we tried quite a few whiskies. Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate + Whisky Tasting at WhiskyFest 2007","datePublished":"2007-11-08T15:00:00.000Z","dateModified":"2008-04-10T00:04:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"777 http://blogs.kqed.org/bayareabites/2007/11/08/chocolate-whisky-tasting-at-whiskyfest-2007/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/08/chocolate-whisky-tasting-at-whiskyfest-2007/","disqusTitle":"Chocolate + Whisky Tasting at WhiskyFest 2007","path":"/bayareabites/777/chocolate-whisky-tasting-at-whiskyfest-2007","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_glass.jpg\">\u003c/p>\n\u003cp>In case you missed it, last week I shared some \u003ca href=\"http://www.kqed.org/weblog/food/2007/11/musings-from-whiskyfest-2007.jsp\">general musings\u003c/a> on the first annual San Francisco WhiskyFest hosted by \u003ca href=\"http://www.maltadvocate.com/\">Malt Advocate\u003c/a>. And as you can see from my first post, we tried quite a few whiskies.\u003c/p>\n\u003cp>Throughout the evening, there were numerous seminars offered to attendees, beyond the tastings on the main floor--from discussions on bourbon to the art of Japanese distilling. So, in the middle of drinking all that whisky (remember, these are very small tastes, and I generally only took a sip or two), we ventured upstairs to attend probably the most popular seminar of the evening, the Chocolate and Whisky Tasting. Fortunately, we snagged two seats before they started turning people away.\u003c/p>\n\u003cp>Laid out in front of us, on long rows of tables, were 5 glasses of whisky and 4 pieces of Scharffen Berger chocolate. After a rather tedious and far too detailed history of how chocolate is made (word of advice: know your audience) by the Scharffen Berger representative (not John Scharffenberger who was listed to appear) and a rousing, get-up-and-dance show put on by the highly entertaining whisky ambassador to The Dalmore and Laphroaig, we were finally able to get down and do some tasting.\u003c/p>\n\u003cp>First things first, we were introduced to each whisky and each paired piece of chocolate, and then asked to take a bite of the chocolate, and with it still in our mouths, to take a sip of whisky. Um. Yes. Mmmmmmm. Heaven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's what we tasted, along with some tasting notes:\u003c/p>\n\u003cp>1) \u003ca href=\"http://www.thedalmore.com/taste/cigartaste.htm\">The Dalmore Cigar Malt\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Extra_Bitter.asp\">82% extra dark chocolate\u003c/a>\u003cbr>This whisky from \u003ca href=\"http://www.thedalmore.com/distillery/index.htm\">The Dalmore distillery\u003c/a>, located in the northern highlands of Scotland, is aged in sherry casks, and pairs beautifully with the darkest of Scharffen Berger's chocolate offerings. The chocolate was earthy, peppery, and fruity with hints of cherry.\u003c/p>\n\u003cp>2) \u003ca href=\"http://www.thedalmoreusa.com/About/DalmoreCollection.aspx#12year\">The Dalmore 12 year\u003c/a> + \u003ca href=\"http://www.finedarkchocolate.com/Chocolate/Scharffen_Berger/Scharffen_Berger_Bitter.asp\">70% bittersweet chocolate\u003c/a>\u003cbr>This Dalmore whisky was aged in bourbon casks and was rich with vanilla and caramel, which paired nicely with the ripe fruity flavors in the bittersweet chocolate.\u003c/p>\n\u003cp>3) \u003ca href=\"http://www.laphroaig.com/whiskies/quarter_cask/index.asp?expanded=quarter_cask\">Laphroaig Quarter Cask\u003c/a> + \u003ca href=\"http://www.chocolateheaven.org/index.cfm?fa=PRODUCTS.showDetail&title=Fine%20Chocolates&productID=6885&flag=Standalone\">62% semisweet chocolate\u003c/a>\u003cbr>This whisky, from the \u003ca href=\"http://www.laphroaig.com/distillery/index.asp?expanded=our_distillery\">Laphroaig distillery\u003c/a> located on the island of Islay off the southwest coast of Scotland, is knows for it's bold peaty flavors. The quarter cask whisky is interesting because it is aged in bourbon casks, then finished in smaller quarter-sized casks, which gives it deeply woody flavors. The soft, citrusy notes in the chocolate were complemented by the tropical flavors in the whisky.\u003c/p>\n\u003cp>4) \u003ca href=\"http://www.laphroaig.com/whiskies/10yo/index.asp?expanded=10_year_old\">Laphroaig 10 year\u003c/a> + \u003ca href=\"http://www.wallywine.com/ps-20220-627-scharffen-berger-milk-chocolate-bar-1-oz.aspx\">41% extra rich milk chocolate\u003c/a>\u003cbr>This pairing came as a big surprise. We would never have thought to pair such a big, peaty whisky with a milk chocolate, but it works. The caramel flavors and smoothness of the chocolate balanced perfectly with the sweet smoke of the whisky.\u003c/p>\n\u003cp>5) \u003ca href=\"http://www.laphroaig.com/whiskies/30yo/index.asp?expanded=30_year_old\">Laphroaig 30 year\u003c/a> + \u003ca href=\"http://www.scharffenberger.com/prodinfo.asp?number=3+OZ+ANTIL\">Cacao Antilles chocolate\u003c/a>\u003cbr>This was the fifth glass of whisky on the table and was unaccompanied by a piece of chocolate. The chocolate was actually passed around the room so that participants could snap off a piece. This was the big special extra taste of the night, a 30-year-old Laphroaig which is supposedly only available here in the US, and has a very limited stock. Meaning it's pricey. It was paired with one of Scharffen Berger's new limited series chocolates, a 75% bittersweet chocolate using cacao from the Antilles region. The sweet, dry whisky, aged in sherry casks, was an excellent complement to the rich bitter chocolate.\u003c/p>\n\u003cp>All in all, even in my whisky haze, I learned quite a bit about whisky and it's love affair with chocolate. I hope next year they offer this again, and perhaps have a few sessions so everyone can enjoy it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>One more note...\u003ca href=\"http://blog.maltadvocate.com/2007/10/24/highlights-of-whiskyfest-san-francisco/\">WhiskyFest\u003c/a> is coming back to San Francisco next year and they've already announced the date: October 10, 2008. Lucky me, it's the night before my birthday. I guess I know what I'm getting for my birthday next year. About 50 sips of whisky. A word of advice though, buy tickets early because they did sell out this year.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/777/chocolate-whisky-tasting-at-whiskyfest-2007","authors":["5015"],"categories":["bayareabites_752"],"tags":["bayareabites_147","bayareabites_346","bayareabites_430","bayareabites_381","bayareabites_508"],"label":"bayareabites"},"bayareabites_770":{"type":"posts","id":"bayareabites_770","meta":{"index":"posts_1591205157","site":"bayareabites","id":"770","score":null,"sort":[1194012000000]},"guestAuthors":[],"slug":"musings-from-whiskyfest-2007","title":"Musings from WhiskyFest 2007","publishDate":1194012000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/amber_gold.jpg\">\u003c/p>\n\u003cp>First of all, let me just say that I am not a \u003ca href=\"http://www.maltadvocate.com/wfsf-henderson.asp\">whisky expert\u003c/a>. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it.\u003c/p>\n\u003cp>Recently, for my husband's birthday, I bought tickets to Malt Advocate's \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest\u003c/a>. Now, my husband is part of my inspiration for not only learning about whisky, but also enjoying it. Not only is he a great lover of the amber liquid, but it kind of runs in his blood (he's Scottish, so what can I say?).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/happy_scotsman.jpg\">\u003c/p>\n\u003cp>After making sure we had a good foundation (cheeseburgers from \u003ca href=\"http://www.taylorsrefresher.com/\">Taylor's Refresher\u003c/a>), we headed over to the First Annual WhiskyFest at the Hyatt in downtown San Francisco. The doors hadn't quite opened, but already there was a buzz in the air. We positioned ourselves near the main entrance to the floor, where there were over 70 booths sampling approximately 240 whiskies (at least that's what I counted in the booklet, there were likely more that weren't listed).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to the booths on the main floor, there were a series of seminars that took place throughout the night, on such topics as Bourbon vs. Scotch and The Art of Japanese Whisky. We made a decision early on that it might be a good idea to attend one of these and chose quite possibly the most popular talk of the night, the Chocolate and Scotch Pairing, which I'll be covering in my next post.\u003c/p>\n\u003cp>So, back to the floor, which is where we spent the greater part of the evening. I kept very accurate notes, because I wanted to know exactly what we tasted. It's quite a list. In fact, I'm not sure if I'm impressed or horrified by it. You can make your own judgments.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/glenrothes.jpg\">\u003c/p>\n\u003cp>Springbank, 15 year\u003cbr>The Macallan, 15 year Fine Oak\u003cbr>Highland Park, 12 year\u003cbr>Highland Park, 15 year\u003cbr>Highland Park, 18 year\u003cbr>Highland Park, 25 year\u003cbr>Highland Park, 30 year\u003cbr>Compass Box, Oak Cross\u003cbr>Compass Box, The Peat Monster\u003cbr>Compass Box, Asyla\u003cbr>Compass Box, Flaming Heart\u003cbr>Suntory \"Yamazaki\" 12 year\u003cbr>Suntory \"Yamazaki\" 18 year\u003cbr>Suntory, The Cask of Yamazaki 1993\u003cbr>The Glenrothes, 1991\u003cbr>The Glenrothes, 1985\u003cbr>The Glenrothes, 1987\u003cbr>The Glenrothes, 1975\u003cbr>Bruichladdich, 12 year\u003cbr>Bruichladdich, 14 year\u003cbr>Isle of Jura, 10 year\u003cbr>Old Potrero, 18th Century Style Whisky, 100% rye\u003cbr>King's Crest, 25 year\u003cbr>North of Scotland 1964\u003cbr>Edradour 1983 22 year\u003cbr>Ballechin\u003cbr>Signatory Laphroaig 6 year\u003cbr>Signatory Glen Scotia 14 year\u003cbr>Tullibardine 12 year\u003cbr>Tullibardine 1992\u003c/p>\n\u003cp>My favorite whiskies from this list were:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_highlandpark.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/highland_park/whisky83.html\">Highland Park, 12 year\u003c/a>\u003cbr>This delicious whisky is distilled on the Orkney Islands northeast of Scotland, and is the world's most northerly located whisky distiller. This particular year was sweet, lightly peaty, and bright. It was my favorite whisky of all the Highland Park whiskies (including the older, more expensive versions they were sampling) and one of my absolute faves of the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/balvenie.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1321.html\">The Balvenie, 15 year\u003c/a> and \u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1323.html\">PortWood 21 year\u003c/a>\u003cbr>Located in the northeast of Scotland, The Balvenie is a good example of a Speyside whisky, which tend to be more sherried and less smoky (although the ones we tried were both aged in bourbon casks). Their 15-year single barrel is aged in bourbon casks, and was one of my favorites. It's smooth, slightly sweet, and really delicious. The 21-year was interesting in that it was aged in bourbon casks but then finished in port casks for 4 months (any longer and the port wood would become overpowering).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_edradour.jpg\">\u003cbr>\u003ca href=\"http://www.royalmilewhiskies.com/product.asp?pf_id=0010000022292&cid=6PSSND0EK1LKXZAM7LVBJ3OTWB1FQGCB\">Edradour 1983 22 year\u003c/a>\u003cbr>Granted this was the last one of the night, but it was also the only one I finished, and the guy poured me a healthy nip. This 22-year-old is finished in port wood, and from the smallest distillery in Scotland. It goes for about $300/bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntory.com/yamazaki/12and18year.html\">Suntory \"Yamazaki\" 12 year\u003c/a>\u003cbr>This Japanese single malt whisky, which is made in the outskirts of Kyoto, is a Scotch-style whisky. The distillery was actually the first of it's kind outside of Scotland. If you've never tasted Japanese whisky I suggest you give it a go. Aged in American oak, it's delicious and quite interesting in flavor, you know it's not Scotch, but you can't quite place it.\u003c/p>\n\u003cp>In addition to tasting a whole lot of whisky, I learned quite a few things at WhiskyFest, such as:\u003cbr>1) Older whisky is not always better.\u003cbr>2) I tend to like younger whisky (it's often bright and feisty).\u003cbr>3) Peaty is good, it doesn't necessarily have to knock you upside the head, and it really can be subtle.\u003cbr>4) Chocolate and whisky are a match made in heaven.\u003cbr>5) I can drink a lot of whisky and still remain standing.\u003cbr>6) Not everyone suits tartan. Especially when it's made into a suit.\u003cbr>7) Conventional wisdom is bullshit; the great thing about a whisky tasting or event such as this is to turn things on their head, and discover that you might not necessarily know what you like.\u003cbr>8) Japan makes some damn good whisky.\u003c/p>\n\u003cp>I also learned how to \"nose\" whisky two different ways (no no no it's not dirty). The first way is to open your mouth and stick your nose down into the glass (mouth on the outside) and breathe in. With your mouth open. Apparently this allows you to smell the actual aroma of the whisky without breathing in so much alcohol. The other way, which was more about smelling the barley while it was malting (we did this with a 10-year-old Laphraiog) is to cover your glass with your hand, palm down, and shake the glass to get a bit of whisky on your palm. Then rub your hands together vigorously until you create heat and friction. Cup your hands to your nose and breathe. Try it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of WhiskyFest, however, was having the opportunity to taste things against each other (all different ages). Nowhere can you sample so many whiskies in one place and one night (without seriously falling flat on your face). So if you are at all interested in whisky, or know someone who is, you might consider going next year. I promise, it's worth it.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1222455935,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1028},"headData":{"title":"Musings from WhiskyFest 2007 | KQED","description":"First of all, let me just say that I am not a whisky expert. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it. Recently, for my husband's birthday, I bought tickets to Malt Advocate's WhiskyFest. Now, my husband is part","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Musings from WhiskyFest 2007","datePublished":"2007-11-02T14:00:00.000Z","dateModified":"2008-09-26T19:05:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"770 http://blogs.kqed.org/bayareabites/2007/11/02/musings-from-whiskyfest-2007/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/02/musings-from-whiskyfest-2007/","disqusTitle":"Musings from WhiskyFest 2007","path":"/bayareabites/770/musings-from-whiskyfest-2007","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/amber_gold.jpg\">\u003c/p>\n\u003cp>First of all, let me just say that I am not a \u003ca href=\"http://www.maltadvocate.com/wfsf-henderson.asp\">whisky expert\u003c/a>. In fact, I've only just begun my whisky journey. But I'm learning fast, and I'm taking notes. And I am very enthusiastic about it.\u003c/p>\n\u003cp>Recently, for my husband's birthday, I bought tickets to Malt Advocate's \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest\u003c/a>. Now, my husband is part of my inspiration for not only learning about whisky, but also enjoying it. Not only is he a great lover of the amber liquid, but it kind of runs in his blood (he's Scottish, so what can I say?).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/happy_scotsman.jpg\">\u003c/p>\n\u003cp>After making sure we had a good foundation (cheeseburgers from \u003ca href=\"http://www.taylorsrefresher.com/\">Taylor's Refresher\u003c/a>), we headed over to the First Annual WhiskyFest at the Hyatt in downtown San Francisco. The doors hadn't quite opened, but already there was a buzz in the air. We positioned ourselves near the main entrance to the floor, where there were over 70 booths sampling approximately 240 whiskies (at least that's what I counted in the booklet, there were likely more that weren't listed).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to the booths on the main floor, there were a series of seminars that took place throughout the night, on such topics as Bourbon vs. Scotch and The Art of Japanese Whisky. We made a decision early on that it might be a good idea to attend one of these and chose quite possibly the most popular talk of the night, the Chocolate and Scotch Pairing, which I'll be covering in my next post.\u003c/p>\n\u003cp>So, back to the floor, which is where we spent the greater part of the evening. I kept very accurate notes, because I wanted to know exactly what we tasted. It's quite a list. In fact, I'm not sure if I'm impressed or horrified by it. You can make your own judgments.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/glenrothes.jpg\">\u003c/p>\n\u003cp>Springbank, 15 year\u003cbr>The Macallan, 15 year Fine Oak\u003cbr>Highland Park, 12 year\u003cbr>Highland Park, 15 year\u003cbr>Highland Park, 18 year\u003cbr>Highland Park, 25 year\u003cbr>Highland Park, 30 year\u003cbr>Compass Box, Oak Cross\u003cbr>Compass Box, The Peat Monster\u003cbr>Compass Box, Asyla\u003cbr>Compass Box, Flaming Heart\u003cbr>Suntory \"Yamazaki\" 12 year\u003cbr>Suntory \"Yamazaki\" 18 year\u003cbr>Suntory, The Cask of Yamazaki 1993\u003cbr>The Glenrothes, 1991\u003cbr>The Glenrothes, 1985\u003cbr>The Glenrothes, 1987\u003cbr>The Glenrothes, 1975\u003cbr>Bruichladdich, 12 year\u003cbr>Bruichladdich, 14 year\u003cbr>Isle of Jura, 10 year\u003cbr>Old Potrero, 18th Century Style Whisky, 100% rye\u003cbr>King's Crest, 25 year\u003cbr>North of Scotland 1964\u003cbr>Edradour 1983 22 year\u003cbr>Ballechin\u003cbr>Signatory Laphroaig 6 year\u003cbr>Signatory Glen Scotia 14 year\u003cbr>Tullibardine 12 year\u003cbr>Tullibardine 1992\u003c/p>\n\u003cp>My favorite whiskies from this list were:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_highlandpark.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/highland_park/whisky83.html\">Highland Park, 12 year\u003c/a>\u003cbr>This delicious whisky is distilled on the Orkney Islands northeast of Scotland, and is the world's most northerly located whisky distiller. This particular year was sweet, lightly peaty, and bright. It was my favorite whisky of all the Highland Park whiskies (including the older, more expensive versions they were sampling) and one of my absolute faves of the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/balvenie.jpg\">\u003cbr>\u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1321.html\">The Balvenie, 15 year\u003c/a> and \u003ca href=\"http://www.whiskymag.com/whisky/brand/balvenie/whisky1323.html\">PortWood 21 year\u003c/a>\u003cbr>Located in the northeast of Scotland, The Balvenie is a good example of a Speyside whisky, which tend to be more sherried and less smoky (although the ones we tried were both aged in bourbon casks). Their 15-year single barrel is aged in bourbon casks, and was one of my favorites. It's smooth, slightly sweet, and really delicious. The 21-year was interesting in that it was aged in bourbon casks but then finished in port casks for 4 months (any longer and the port wood would become overpowering).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/whisky_edradour.jpg\">\u003cbr>\u003ca href=\"http://www.royalmilewhiskies.com/product.asp?pf_id=0010000022292&cid=6PSSND0EK1LKXZAM7LVBJ3OTWB1FQGCB\">Edradour 1983 22 year\u003c/a>\u003cbr>Granted this was the last one of the night, but it was also the only one I finished, and the guy poured me a healthy nip. This 22-year-old is finished in port wood, and from the smallest distillery in Scotland. It goes for about $300/bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.suntory.com/yamazaki/12and18year.html\">Suntory \"Yamazaki\" 12 year\u003c/a>\u003cbr>This Japanese single malt whisky, which is made in the outskirts of Kyoto, is a Scotch-style whisky. The distillery was actually the first of it's kind outside of Scotland. If you've never tasted Japanese whisky I suggest you give it a go. Aged in American oak, it's delicious and quite interesting in flavor, you know it's not Scotch, but you can't quite place it.\u003c/p>\n\u003cp>In addition to tasting a whole lot of whisky, I learned quite a few things at WhiskyFest, such as:\u003cbr>1) Older whisky is not always better.\u003cbr>2) I tend to like younger whisky (it's often bright and feisty).\u003cbr>3) Peaty is good, it doesn't necessarily have to knock you upside the head, and it really can be subtle.\u003cbr>4) Chocolate and whisky are a match made in heaven.\u003cbr>5) I can drink a lot of whisky and still remain standing.\u003cbr>6) Not everyone suits tartan. Especially when it's made into a suit.\u003cbr>7) Conventional wisdom is bullshit; the great thing about a whisky tasting or event such as this is to turn things on their head, and discover that you might not necessarily know what you like.\u003cbr>8) Japan makes some damn good whisky.\u003c/p>\n\u003cp>I also learned how to \"nose\" whisky two different ways (no no no it's not dirty). The first way is to open your mouth and stick your nose down into the glass (mouth on the outside) and breathe in. With your mouth open. Apparently this allows you to smell the actual aroma of the whisky without breathing in so much alcohol. The other way, which was more about smelling the barley while it was malting (we did this with a 10-year-old Laphraiog) is to cover your glass with your hand, palm down, and shake the glass to get a bit of whisky on your palm. Then rub your hands together vigorously until you create heat and friction. Cup your hands to your nose and breathe. Try it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of WhiskyFest, however, was having the opportunity to taste things against each other (all different ages). Nowhere can you sample so many whiskies in one place and one night (without seriously falling flat on your face). So if you are at all interested in whisky, or know someone who is, you might consider going next year. I promise, it's worth it.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/770/musings-from-whiskyfest-2007","authors":["5015"],"categories":["bayareabites_1244","bayareabites_50"],"tags":["bayareabites_346","bayareabites_430","bayareabites_507","bayareabites_506","bayareabites_508","bayareabites_505"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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