Early this year Dr Tomas Turner was in our store. He is a Master of Whiskey. Now I have been to Scotch seminars before so, by the end of our conversation I had booked, our very own private scotch tasting. Using Riedel Scotch glasses Dr. Turner will take us through the six classic areas using some of the world greatest single malts. The Scotch glass will be yours to take home.
We will be meeting at the Petroleum Club where Chef Ian Hourihan has produced a course for each scotch. It is absolutely amazing! Please come hungry! Ian’s last position was at Seven Glaciers the menu and Scotch’s follow. This event is quite simply off the charts!
Lagavulin 16yr – Single Malt is an Islay single malt Scotch whisky produced at Lagavulin on the island of Islay, United Kingdom. The whisky has a powerful, peat-smoke aroma, and is described as being robustly full-bodied, well balanced, and smooth, with a slight sweetness on the palate.
First Course – Cheese plate. Three selections of Scottish cheese.
Glenkinchie 12yr – The standard 10 year old Glenkinchie has now been replaced by the standard “12 year old”. This is a fairly typical lowland whisky in that it is fresh and light in character, with notes of lemon and cut grass. A sweet nose and a hint of peat make this a good introduction to the world of single malts.
Second course – Juniper crusted duck. Balsamic beet vinaigrette tossed in grilled radicchio and romaine, Topped with candied pecans.
Talisker 10yr- The malt used is peated to a phenol level of approximately 18-22 parts per million (ppm), which is quite high for a non-Islay single malt. Additionally, the water used for production, from Cnoc nan Speireag (Hawk Hill), flows over peat which adds additional peatiness to the whisky.
Third course – Garlic soup with scotch braised pork belly,garnished with pickled garlic.
Cragganmore 12yr- An elegant, sophisticated Speyside with the most complex aroma of any malt. Astonishingly fragrant with sweetish notes and a smoky maltiness on the finish.
Fourth course – Speyside poached halibut. Smoked paprika potato puree,braised brussel sprouts.
Dalwhinnie 12yr – It is slightly smoky, vanilla with lots of sweetness on the tongue. I would say it had a noticeable fruit/berry taste but very caramel like with the vanilla. Most people taste vanilla in Scotch, but this was very noticeable. Very pleasant and sweet
Fifth course – Rack of Elk w/ cherry ragout gnocci and brown butter sauce.
Oban 14yr- Oban’s tiny stills marry the sea air character of the Island malts to the soft, richly fruity style of the Highlands, creating their own rich, elegant and glowing West Highland malt.
Sixth course – Bread pudding with Oban anglaise
The Petroleum Club of Anchorage is private so we have to have a sponsor and all reservations will be going through them. Start time is 6:30pm Tuesday Dec 4th. Tickets are $100.00. Please contact the Petroleum Club of Anchorage for reservations 563 5090. Our sponsors name is Paul Foutz please explain that you are from the Anchorage Wine House and making reservations to the Scotch tasting. If you have any difficulty please contact me at the Anchorage Wine House Huffman 677 9050. Plesae let me apologize for the short notice Thank You. Mike McVittie CSW, Wine Manager Anchorage Wine House