Q Haute Whisky Dinner 2017

So, this time I’m at it alone. No help from someone more knowledgeable than me in the field. It is about time I stop relying on others. I felt I should choose a spread of whiskey’s that can represent the spectrum and ended up on settling with the following 5 types. Blended Whisky, Blended Malt Whisky, Single Malt Whisky, Rye, and Bourbon.

One part of my life that pushed me into learning more and more about whiskey was the Whiskey Cat in Osaka. A small whiskey bar I’ve been to twice several years ago. Despite only 2 visits, both were truly memorable. From having a chance to sit down and shoot shit in another language, watching the ice boulders get carved in a race between the staff, a flight of ‘owners choice’ whiskeys.

One of the things that stood out the most to me was their ‘house blend’ — a secret selection of several single malts. That was such a cool idea to me, they even had a fancy old fashioned perfume bottle to spritz on the final aroma in the glass.

For this event, I decided we should make a house blend, that will be our ‘Blended Malt’ a combination of Lagavulin 16y, Bowmore 12y, Tomatin Legacy, and Glendronach

We needed something from Japan, Suntory released something very interesting and light called ‘Toki’ which we will use

Of the top Rye’s and Bourbon’s I’ve had, Sonoma Rye from California, and Garrison Brothers Straight Bourbon from Texas.

and a solid contender of our current Scotch offering, Highland Park 18y.

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Of course, it was a big undertaking to study about each of these subtypes so I can’t be easily lost with questions or explanations. Lots of reading, lots of YouTube, lots of writing, a little drinking… I think that it’s going to be pretty smooth though. It’s the first time I want to do an event where the drinks are blind for the customers. It changes the dynamics because you need to be concise and interesting enough that what you say is memorable enough that it can stick until it’s relevant. Again, I’m feeling confident going in, let’s see if I can do it!