It was a beautiful and a really warm day in NYC
and I was headed to the World bar located on 1st ave off of 48th street. Upon entering, there was a raffle for Richard Paterson's cocktail books and for a beautiful bottle of Dalmore's 21 year! I wrote my name on the form and kissed it for good luck. I think getting liquor is the only thing I'm good at receiving!
and I was headed to the World bar located on 1st ave off of 48th street. Upon entering, there was a raffle for Richard Paterson's cocktail books and for a beautiful bottle of Dalmore's 21 year! I wrote my name on the form and kissed it for good luck. I think getting liquor is the only thing I'm good at receiving!As I walked in further, I saw my lovely industry family enjoying the great spread of delectable sandwiches, veggies, fruits, and an assorted amount of snacks. It was very tasty. Next, I walked over to the bar for a libation. They had 3 different versions to select from the Dalmore brand. Of course, I had each and every one of them!
The Tasting, Mr. Richard Paterson is the master blender for Dalmore and is known as a righteous entity in the industry. He was extremely entertaining and educational in his presentation. He gave historical facts and great pairings for his single malt collection. For example, he explained how a bittersweet piece of dark chocolate and/or a cup of let's say (black only-no sugars/creams)Colombian coffee will pair very well while sipping on the Dalmore whiskies.
Also, Richard explained how a dollop of distilled flat water is all that you need to bring out the single malt. Second, he informed us that using fresh ice is only suitable if you prefer that other than the distilled flat water. Richard said that the ice in the bin that has been sitting there for awhile will start to collect the atmosphere's aroma's, which will change the flavor of the whisky.
TIP: If your out at a bar, lounge, or restaurant ordering this whisky, ask the server/bartender to give you fresh ice ONLY!
Next, as the preparation for your dram is ready, it is time to take a sip and then have a piece of that chocolate(If avail) or sip on the coffee. You will then begin to experience different levels of the complex flavorings, such as orange, toffee and vanilla.
Mr. Paterson then demonstrated how whisky is lighter than water! He filled a highball glass 3/4 of water and then layed a sort of cloth on top and then poured the Dalmore through it. Last, he removed the cloth and what we saw was the definite 2 levels of water on bottom and the whisky on top! The individuals like myself, who did not know about this scientific fact was amazed.
Last, Richard gave a special experience to one of the members at this tasting. The world's most expensive whisky- the 62 year Dalmore! This specialty was blended form 4 different years, which are 1868, 1876, 1926, and 1939. The blend began to bottle around 1943 and was named after the original estate owner Alexander Mathesone.
Mr. Paterson told him that this will probably be the most expensive thing you'll have in your mouth! Wow- I wish I could experience that explosion!
Night cap: The afternoon with Dalmore and Mr. Richard Paterson was an incredible experience and a great honor to learn from this third generation family master blender!
As they say in Scotland, which I've learned several different versions in saying cheers/good health in my recent trip to the UK, this means literally to your health.
Slaandjivaa!!
(slawn-g-va)
http://www.thedalmore.com/
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