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| Ride To The Hounds: A Scottish Hunt Breakfast |
Sunday March 10, 2002
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Speaker: PHaley Schwartz, Regional Sales Manager, International Beverage Company, and Malt Maven
Before an energetic fox hunt or a day on the moors shooting pheasants, the Scots stoke up on a full and warming breakfast with hearty foods and drams of their favorite tipple. This distinctive culinary experience was authentically recreated with a full meal, plenty of malt whisky and a Scottish Bag Piper who entertained during the meal.
The 34 members and friends of Tasters Guild who feasted on the Gramercy Park Hotel's delicious cuisine and sampled the extraordinary spirits were asked to vote for their two favorite malts. Spirits are presented in the order they were tasted. Suggested retail prices are listed. The tasting notes are a combination of the speaker's and Jonathan Levine's.
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| Wine |
Votes |
Full Retail $ |
Westerhall Plantation Rum, Grenada W.I.
The piquant and assertive nose shows vanilla, white chocolate and tropical fruits. Slate like flavors on the palate and a peppery finish. Very nice and pungent. Served in a Stirrup Cup as an aperitif - it was superb. (See recipe
below) |
N/A |
$23.50 |
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Tobermory 10 Year Old, Island of Mull
A wonderful "starter" malt as it is easy to drink, with a lovely aroma of heather, thyme and pears. In the mouth it is salty with notes of butterscotch and light peat. One of my favorites. Served with hot porridge. |
2 |
$30.00 |
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Deanston 12 Year Old, Highlands
A softer and less peaty malt with a light color and notes of heather, wild flowers and cocoa. Smokey characteristics dominate and blend well with the subtle flavors and long finish. Served with smoked salmon.
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9 |
$30.00 |
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Ledaig 20 Year Old, Produced at Tobermory on Mull
Here the malt is dried with direct peat smoke, producing a whisky that is quite dark in color with an aroma of brine and iodine. Well balanced, with a distinctive bar-b-que flavor from the smoke. Served with smoked salmon. |
15 |
$70.00 |
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Deanston 17 Year Old, Highlands
My favorite. Thirty percent of the malt was aged in used Sherry casks, which adds a sweet and nutty flavor to the resulting whisky. More fruit and sweet wood notes rather than peat and salt. Served with scrambled eggs, sausages and kippers. |
16 |
$50.00 |
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Kelt XO Cognac
A Grand Champagne from the heart of the Cognac region, this can best be described as vanilla silk. Soft and sensuous, with the texture of silk. There is almost no alcohol burn to the nose and on the palate it is smooth, velvety and lingering. The avenge age of the blend is 42 years old. All Kelt Cognacs spent three months at sea. The producer believes a sea voyage in a cask with 30% open space allows every ounce of the liquid to come into contact with the wood. They feel that this produces a Cognac with more depth of flavor and less bite. Not cheap, but a very good value for a Cognac of this pedigree.
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N/A |
$135.00 |
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To view the West Indies Stirrup Cup recipe, please click here.
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