Less than 3 weeks after the Mrs' B-Day dinner at MW Restaurant, we were back for a beverage pairing dinner but unlike the pairing dinners we usually attend, the beverage in question wasn't wine. Especially since Beam Suntory doesn't produce any wine. They make whiskey!
The host for the evening was Beam Suntory representative, Meagan Breier who was as entertaining and engaging a speaker as any. She explained the differences in various whiskies including how to sample each whiskey (it's only whiskey in America, in the UK it still goes by whisky) along with her favorite whiskeys on the market.
The first sample wasn't a whiskey at all but a cocktail created by Southern Glazer's mixologist, Chandra Lum Lucariello with kombucha, citrus and Maker's Mark Cask Strength. It was a very refreshing libation.
The appetizers were then served family style including the Washugyu Beef and Mushroom Slider...
The Kona Lobster Roll...
The Unagi and Butterfish Arancini...
The Jidori "Fried Chicken"...
And the Roast Duck and Pork Hash Quesadilla,,,
We then progressed first to the Basil Hayden rye whiskey (my fave of the evening but then again, I drink more rye than bourbon)...
The 2001 Knob Creek Limited Batch 4...
The 2001 Knob Creek Limited Batch 5...
And the Booker's Tommy Batch named after a long-time cellar master...
These were served with the Miso-Honey Glazed Butterfish
Along with the Red Wine Soy Braised Shortrib...
I also opened my bottle of Buffalo Trace's 192 barrel experiment where they produced 192 barrels from different parts of individual oak trees giving them different degrees of charring then having people vote which barrel was their favorite. My bottle was from barrel #151 which was created predominantly from rye, with 105 entry proof, level 6 seasoning, coarse grain, concrete ricks, #4 char and came from the top half of the tree. Along with our tablemates, even Meagan loved the Buffalo Trace experiment. Along with being a crack-up, the woman is a chronic as her Instagram tag is @bourbonismyboyfriend...
The final course was a deconstructed "Bananas Foster"which was the perfect sweet course as these whiskeys all had a certain degree of caramel, vanilla and warm spices just like the dessert itself and to round out the evening, a variant of an Old Fashioned was created by Ms Lucariello...
Another great private event in the MW private dining room. Now we need to wait to see if Jason from Fujioka's Wine Times can fulfill our request for 2 bottles of the Basil Hayden Rye...
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