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Issue 92 - Evolution in North America

Whisky Magazine Issue 92
December 2010

 

This article is 4 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.

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Evolution in North America

We review the three recent shows from Fort Lauderdale, Toronto and Los Angeles

Like all things, whisky shows and tasting events evolve.

Whisky Live Ft. Lauderdale 2010 is no exception. Overlooking the beach, with immediate access to the patio to enjoy a cigar, the Marriot's new Ocean Ball room was the perfect place to facilitate “the evolution”.

Ft. Lauderdale, completing a full year of Whisky Live Iron Bartender competitions across North America, had Danielle Paik from Toronto, Nick Nistico and Geo Castellanos both from the NY Bartending School of South Florida making incredible cocktails with The Famous Grouse Scotch whisky as the base, and mango as the “secret” ingredient. Simple, yet fantastic drinks that were a perfect fit for the tropical location.

Belhaven, and now Guinness, debuting their Extra Stout to the US, have become regulars with Whisky Live. In the course of a full evening of tasting and sampling, the “other malt” is a pleasant change of pace in-between whiskies. Look for more of these select and premium beers at future Whisky Live events.

The Jazz Chef food and chocolate pairings continue to be a hit! Evolving and growing; Ft.

Lauderdale boasted SIX different pairings using truffles from Cellar Door Chocolates (www.cellar doorchocolates.com) and a tantalizing array of scotches, bourbons AND Guinness Extra Stout. You have to try it to believe it!

With a broad array of 100 whiskies and select premium beers, including Parker's Heritage Collection 27 year bourbon (the oldest bourbon in the US, and only 1000 bottles!), Usqu...

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