As a beer aficionado, I’ve always been curious about ale’s distilled cousin, whisky. Developing some understanding, however, takes time—something I don’t have a lot of. Fortunately, Elixir Bistro hosts a monthly tasting in the Velvet Room to help you accelerate the process. Whisky Wednesdays feature three varieties of whiskey paired with three tasting plates prepared by Elixir’s Executive Chef, Don Letendre. For only $30.00 per person, this is excellent value.
Bruce Mackenzie, who leads the tastings, has the depth of knowledge that is getting harder to find these days. For 25 years, Mackenzie travelled the world in search of products to buy for the BC Liquor Distribution Branch as their Portfolio Manager. He retired from the LDB in 2003 to go into software consulting.
^ Beverage consultant, Bruce Mackenzie, talks about whisky, highlighting the delicate Highland single malts of Glenmorangie during the last session.
Whisky has been produced in Scotland for hundreds of years, evolving from the uisge beatha (water of life) of the ancient Celts. Today, for the spirit to be called Scotch whiskey, it must be aged for at least three years and one day in Scotland.
Malt whisky is spirit distilled from malted barley, while grain whisky comes from a mixture of malt, unmalted barley, and other grains. Vatted malt is a blend of malt whiskies from different distilleries. Single malt comes from a single distillery, but will contain whisky from different casks and years, unless it’s labeled “single-cask.”
^ Glenmorangie sampling, from left: Original, LaSanta, Quinta Ruban, Nectar D’Or.
Differences in colour come from the different casks the whisky is finished in. As much as 60% of whisky’s flavour comes from the barrel. Before the last decade, whisky was aged in American White Oak casks that had previously contained either sherry or bourbon. Now, one can also find single malts ‘aced’ in beer, Bordeaux, calvados, Cognac, Madeira, and port butts.
^ Elixir’s Executive Chef, Don Letendre, describes the tasting dishes and pairing details:
^ A “Spanish” interpretation of a Croque-monsieur: country bread with Jamon Serrano and Manchego cheese.
^ Ajo Blanco accompanied the sandwich, the combination being paired with the Glenmorangie LaSanta (Sherry Cask Extra Matured).
^ Glenmorangie Quinta Ruban (Port Cask Extra Matured) was matched with duck breast served on a bed of Israeli cous cous.
^ Whisky crème caramel with coconut tuille and caramel chocolate bar accompanied the Glenmorangie Nectar D’Or (Sauternes Cask Extra Matured). What a dramatic conclusion!
The next Whisky Wednesday is July 15. For more information, or to make a reservation, call 604.694.2121.
~ RG
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well i am a whisky fan – great story – i will likely join you next week!