The 5th Annual Holiday Spirits Bazaar Kicks Off the Season of Revelry with a Punch-Off!

A toast to punch, and to victory! Photos by Clay Williams.

A toast to punch, and to victory! Photos by Clay Williams.

More than 700 thirsty New Yorkers recently cozied up to ring in the season of merrymaking at the 5th Annual Holiday Spirits Bazaar, a raucous, sold-out affair held at the Invisible Dog Art Center in Brooklyn on November 22, 2014. Approximately 20 of the best bartenders in NYC competed for the title of top holiday punch, with tastings and festivities split over two floors of rustic gallery space: a Winter Whiskey Tavern kept guests buzzing on the first floor, while a Sparkling Spirited Parlor hosted a glittering scene on the third floor. Plaza Hotel bartender James Menite, representing the Famous Grouse Blended Scotch Whisky, took home the First Place Punch trophy with the “Gloag’s Traditional Scottish Holiday Punch” (recipe below) featuring a bewitching concoction of whisky, gin, Scottish tea, and blood orange juice. The esteemed judging panel included David Wondrich, cocktail historian and author; Lynnette Marrero, star bartender and co-founder of Speed Rack; and Leo DeGroff, cocktail consultant and educator. Additionally, Jack Mulhern, representing Calvados Boulard, won the People’s Choice vote for the “Calvados Cider Punch,” (recipe below) featuring the French apple brandy mixed with both hard and fresh apple ciders as well as ginger beer.

Yours truly, Lynnette Marrero, James Menite, David Wondrich, and Leo DeGroff (L-R).

Yours truly, Lynnette Marrero, James Menite, David Wondrich, and Leo DeGroff (L-R).

Not only were guests inspired to create seasonal sips for their own holiday parties, but the addition this year of a Cocktail Lovers’ Pop-Up Shop gave them the opportunity to get a head start on gift-giving. Purveyors included Cocktail Kingdom’s high end bar tools, Owl’s Brew tea mixers, Tipsy Scoop booze-infused ice creams, Royal Rose flavored simple syrups, cocktail-flavored artisanal chocolates by Cesar Christian Ramirez, homemade pies and cheesecake by Brooklyn Baked and Fried, and Bloody Mary mix and crunchy pickles by McClure’s Pickles. VIP hour guests were treated with an open oyster bar featuring Blue Island Oysters served by master shucker Eddie Oysters, and for the main event, guests were served artisanal cheese from Stinky Bklyn, rustic bread by Scratchbread, roasted veggies from 61 Local, Perrier Sparkling Water, and even holiday-themed Tic Tacs for the trip home.

A portion of ticket proceeds benefits Children’s Aid Society and guests also brought dozens of toys for Toys for Tots and non-perishable food for Food Bank NYC.

Sponsors included: Bulleit Bourbon, Don Q Rum, Lillet, Death’s Door Gin and Vodka, Barrow’s Intense Ginger Liqueur, Four Roses Bourbon, Rum Diplomatico, G’Vine Gin, Ancho Reyes Chile Liqueur, Angel’s Envy Bourbon, Famous Grouse Scotch, Montelobos Mezcal, Half Moon Orchard Gin, Solerno Blood Orange Liqueur, George Dickel Tennessee Whisky, Molinari Sambuca, Tap Whisky, The Irishman Whiskey, Aviation Gin, Indigenous Vodka, Redemption Rye, Excellia Tequila, Fernet Branca, Carpano Antica, Suze Liqueur, Boulard Calvados, Ruffino Prosecco, and Perrier Sparkling Water.

For the full list of recipes from the event and more information, please visit holidayspiritsbazaar.com. For additional photos, please check out The Dizzy Fizz’s Facebook page.

Gloag’s Traditional Scottish Holiday Punch
By James Menite
1.5 oz Black Grouse Blended Scotch Whiskey
.5 oz Edinburgh Scottish Gin
.75 oz blood orange juice
.5 oz Scottish tea
Grated lemon zest
2 blood orange slices
Freshly grated nutmeg
1 dash Scrappy’s Cardamom Bitters
Topped with Fever Tree Bitter Lemon
Served in Traditional Punch Glass

Calvados Cider Punch
(Recipe serves 15-20)
1 1/2 cups Boulard Calvados
8 cups apple cider
1 750-ml-bottle of dry hard cider
3 12-oz-bottles of ginger beer
Juice of one lemon
Several dashes orange bitters
orange sliced into rounds and cinnamon sticks for garnish

© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com

© Clay Williams / claywilliamsphoto.com

© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com
© Clay Williams / claywilliamsphoto.com

© Clay Williams / claywilliamsphoto.com

Special thanks to my husband, Damien Good, event assistant Adam Albert, my hardworking staff, The Invisible Dog team, and media partners Urban Daddy, Pulsd, and Shakestir.com.

Happy holidays everyone!

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Dizzy Recap: The 4th Annual Holiday Spirits Bazaar!

Photos by David Stewart.

Photos by David Stewart.

New Yorkers were treated to a rousing holiday cocktail experience at the Fourth Annual Holiday Spirits Bazaar on Saturday, November 23 at the Invisible Dog in Brooklyn. The sold-out affair attracted 400 guests who enjoyed an unprecedented array of holiday punches, nogs and wassails made by some of NYC’s best bartenders, each competing for the top title in a friendly Punch-Off.
First Place Punch was The All American Punch by Elayne Duff representing George Dickel Tennessee Whiskey. The punch featured Dickel 12, Bulleit Rye infused with Lapsang Souchong tea, Carpano Antica Vermouth, Pom fall syrup, Aperol, lemon juice, Pom juice, apple cider and Angostura bitters. Nearly 20 spirits purveyors competed for the title, as selected by judges Kara Newman, spirits writer and author of Cocktails for a Crowd; Damon Boelte, bar director at Prime Meats and host of “The Speakeasy” on Heritage Radio Network; and Brian Miller, veteran bartender and owner of Double Windsor Consulting.Additionally, with many top punches to choose from, the crowd voted to select a mezcal punch as People’s Choice for additional bragging rights. The Whoa Mama by Montelobos Mezcal featured Montelobos Joven Mezcal, lime juice, pomegranate molasses and ginger beer.

Kara Newman, Elayne Duff, Brian Miller and Damon Boelte (L-R)

Kara Newman, Elayne Duff, Brian Miller and Damon Boelte (L-R)

Hosted by  The Dizzy Fizz, this rollicking walk-around tasting was set in a rustic winter woodland scene and guests paired their festive libations with carved beef brisket, pulled pork sliders, cole slaw and pickles by Mable’s Smokehouse.More than $1,000 was raised to benefit  Children’s Aid Society, a non-profit supporting some of NYC’s neediest children. Also benefiting CAS, pie by bakeries such as Butter & Scotch and Cutie Pies NYC was sold by the slice and a silent auction featuring cocktailian artist Jill DeGroff donated funds to the charity. Guests also brought new toys for Toys for Tots and non-perishable food for Food Bank NYC.

Sponsors included: Rhum Clement, G’Vine Gin, Bulleit Bourbon, Sorel, White Pike Whiskey, Monkey Shoulder, Montelobos Mezcal, Art in the Age Spirits, Tuthilltown Spirits, Four Roses Bourbon, Iceberg Vodka, Blue Chair Bay Rum, Excellia Tequila, George Dickel Tennessee Whiskey, 300 Joules, Cockspur Rum, The Irishman Whiskey, Tap 357 Maple Rye Whiskey, Molinari Sambuca Extra, The Famous Grouse, Averna Amaro, and more!

For punch and cocktail recipes from the event, please visit holidayspiritsbazaar.com

The All American Punch.

The All American Punch.

Whoa Mama punch.

Whoa Mama punch.

Winter Harvest punch.

Winter Harvest punch.

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Hot Buttered Rogen's Rum.

Hot Buttered Rogen’s Rum.

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Pumpkin Punch.

Pumpkin Punch.

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Gentleman's Agreement cocktail.

Gentleman’s Agreement cocktail.

Caribbean Cabin Fever punch.

Caribbean Cabin Fever punch.

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Dream Street by Jill DeGroff. (sold)

Dream Street by Jill DeGroff. (sold)

Beef brisket by Mable's Smokehouse.

Beef brisket by Mable’s Smokehouse.

S'more Pie by Butter & Scotch.

S’more Pie by Butter & Scotch.

Guinness Bailey's Irish Cream Pie by Cutie Pies NYC.

Guinness Bailey’s Irish Cream Pie by Cutie Pies NYC.

Guests brought gifts for Toys for Tots.

Guests brought gifts for Toys for Tots.

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For more photos from the event, please visit The Dizzy Fizz on Facebook.

 

Dizzy Recap: The 2013 French Spirits Soiree!

Photo by David Stewart.

Photo by David Stewart.

On Saturday, July 13, a sold-out crowd of more than 300 guests filled Astor Center for The French Spirits Soiree, a lively walk-around tasting featuring more than a dozen fine French spirits in celebration of Bastille Eve. More than 5,000 cocktails were served to the thirsty and attractive crowd, many of whom dressed for the summer garden theme. First held in April of 2011, this year the soiree was moved to Bastille weekend to give New Yorkers an alternative to the city’s traditionally wine-heavy celebrations. Not that there’s anything wrong with wine, of course, but with such a range of Gallic spirits now on the market, why not enjoy refreshing tipples while toasting France’s independence?

Guests enjoyed cocktails and punches made with Lillet, Ricard Pastis, G’Vine Gin, Suze, Excellia Tequila, June Liqueur, Pernod Absinthe, Rhum Clement, Boulard Calvados, Salers Aperitif, Bastille 1789 Whisky, Tariquet Armagnac, Dolin Genepy des Alpes, Byrrh Grand Quinquina, OR-G, Belle de Brillet, Merlet Spirits, Grosperrin VSOP Petit Champagne Cognac, and Armagnac Castarède. Guests also sipped Perrier sparkling water and dined on French cheese, crudites, Canelé by Céline and canapes by Cantine Parisienne. The Love Show gave a jaw-dropping can-can performance, live artists Jason Martinez and Dana Kotler drew and painted for guests, and DJ Tomas Moves played French house music throughout the night. Media partners included Urban Daddy, Wine Enthusiast, and Time Out New York.

Here are a few recipes from the night, for more recipes and information, please visit spiritssoiree.com:

LILLET ROSE® GRAPEFRUIT SPRITZER
1 part Lillet® Rose
Sparkling Grapefruit Perrier
Fresh berries
Grapefruit slice
Pour Lillet® in a wine glass. Add fresh berries and ice. Top with soda. Garnish with a grapefruit slice.

VINEYARD PUNCH
3 C. G’Vine Floraison
1 C. Fresh lemon juice
½ C. Raspberry syrup
¼ C. Suze
¼ C. Esprit de June
¼ C. Orange juice
½ C. Pineapple juice
10-12 dashes Tiki Bitters
Orange slices
Edible flowers
Lemon slices

CREOLE SIDECAR
2 oz. Rhum Clément V.S.O.P. Rhum
1 oz. Rhum Clément Créole Shrubb
¾ oz. fresh lemon juice
Shake ingredients in a tin with ice, strain into a chilled cocktail glass with a partially sugared rim and garnish with a lemon twist.

A special thanks to: Damien Good, Adam Albert, Adam Aleksander, Dani Shanberg, Emily Elliott, Chris Pineda, Erin Parks, Julie Wallack, Jason Martinez, Dana Kotler, Lateef Judge, Clay Williams, David Stewart, Uber, and Astor Center.

Stay tuned to The Dizzy Fizz on Facebook for future events. Merci!

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by David Stewart.

Photo by David Stewart.

Photo by David Stewart.

Photo by David Stewart.

Photo by David Stewart.

Photo by David Stewart.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by David Stewart.

Photo by David Stewart.

Photo by David Stewart.

Photo by David Stewart.

Photo by David Stewart.

Photo by David Stewart.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Photo by Clay Williams.

Dizzy Recap: Cocktails Are For Lovers

Photos by Clay Williams.

Photos by Clay Williams.

Proving that when it comes to Valentine’s Day, New Yorkers are ready to think outside the chocolate box, The Dizzy Fizz hosted Cocktails Are For Lovers on February 7, 2013, packing New York’s Astor Center with an enthusiastic crowd of imbibers. The event was held a week before Valentine’s Day to encourage guests to mix their own love potions in time for the holiday.

The elegant evening featured dozens of refreshing, fragrant cocktails, and some included aphrodisiac ingredients. Cocktails such as the Heart Breaker (Sandeman Reserve Port, grapefruit juice, homemade grenadine, rose water and aphrodisiac bitters) celebrated the enchanting effects of mankind’s oldest icebreaker.

Filipino gastropub Jeepney served small bites to pair with the cocktails, including “Sloppy Jose” pulled pork adobo sliders, chayote soup garnished with saffron cream, and savory spring rolls. Bacon bakery Baconery dished out indulgent bites of sinfully delicious confections. Throughout the night, DJ Tomas Moves maintained the event’s seductive vibe and burlesque performers Cheeky Lane and Callie Peck flitted through the crowd in barely-there costumes.

Sponsors included: Rhum Clement, Aperol, Ardbeg Whisky, Sandeman Porto, G’Vine Gin, June Liqueur, Excellia Tequila, Xante Pear Brandy Liqueur, Pallini Limoncello, OR-G Persimmon Liqueur, Voli Light Vodkas, John B. Stetson Bourbon, Killepitsch Liqueur and Pisa Italian Liqueur.

Click here for recipes from the event, and check out The Dizzy Fizz on Facebook for more photos!

Special thanks to: Jonathan Pogash and The Cocktail Guru Consulting, Damien Good, Adam Albert, Sharon Festinger and Urban Daddy.

© Clay Williams / http://claywilliamsphoto.com

© Clay Williams / http://claywilliamsphoto.com
© Clay Williams / http://claywilliamsphoto.com
© Clay Williams / http://claywilliamsphoto.com

Dizzy Recap: The 3rd Annual Holiday Spirits Bazaar!

Photos by Vanessa Bahmani.

Photos by Vanessa Bahmani.

New Yorkers were treated to the ultimate festive cocktail experience at the Third Annual Holiday Spirits Bazaar, on Saturday, November 17, 2012 at Astor Center.
Tickets for the evening session were completely sold out, as two sessions were available for guests to choose from, attracting 700 guests. Some of the best bartenders in NYC served holiday tipples for guests, including Dale “King Cocktail” DeGroff, Jonathan Pogash, Damon Dyer and Elayne Duke. During the VIP hour, Jim Meehan signed copies of his PDT Cocktail Book for Urban Daddy ticket holders.

Sponsors included: Maker’s Mark, Pierre Ferrand Cognac, Don Q Rum, Catdaddy Moonshine, Bulleit Bourbon, Death’s Door Spirits, Ardbeg, Greenhook Ginsmiths, The Black Grouse, G’Vine Gin, Caliche Rum, Four Roses Bourbon, Molinari Sambuca, Rhum Clement, Kansas Clean Distilled Whiskey, Cockspur Rum, Iceberg Vodka, Aperol, Starr African Rum, Brooklyn Gin, Redemption Rye, Averna Amaro, El Buho Mezcal, Cacao Prieto, Half Moon Orchard Gin, George Dickel Tennessee Whisky, Don Julio Tequila, Philadelphia Distilling, Whistlepig Rye, Becherovka, The Balvenie, Monkey Shoulder, Hudson Whiskey, Scorpion Mezcal, Gotham Artisanal, Perrier Sparkling Water and more!

A portion of ticket proceeds benefits the Children’s Aid Society and guests also brought dozens of toys and non-perishable food items for Sandy victims.

For recipes from the event and more information, please visit www.holidayspiritsbazaar.com. For additional photos, please visit The Dizzy Fizz on Facebook.

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Special thanks to Damien Good, Stinky Bklyn, Emeche Cupcakes, Urban Daddy, Vanessa Bahmani, event staff and volunteers. Happy holidays everyone!

Dizzy Recap: Glenrothes Tasting at Mary Queen of Scots

From guest blogger Carmen Operetta:

It’s a new year and hopefully you have survived the winter season swimmingly. In most parts of the temperate countries in the world, snow has been a no show or just a wee bit of a tease this year! Whisky drinkers are used to snuggling up in front of a warm crackling fire with a proper dram in hand in these wintry months, cold snap or not. Well, I have a whisky for you to revisit and indulge in, along with a new release and an expression that is about to be out of production!

Glenrothes recently held a spirits tasting and dinner at one of NYC’s top Scottish restaurants, Mary Queen of Scots. The whiskies were paired with sandwich selections from the menu, such as the Tobermory (Scottish cheddar, crispy figs and sourdough bread) and the Pawlet (American gouda, pancetta and roasted pears on a brioche bun).

The Tasting Menu and Notes:

  1. The Glenrothes Select Reserve: No age statement, slightly fruity with caramel on the nose, vanilla with orange and lemon on the palate, elegant, complex, and terrific for cocktails. Great before and after dinner.
  2. The Glenrothes Vintage 1985: Get this one if you can!! It’s almost out of stock, and it’s hard to say with every expression tasting amazing, but this is one of my favorite! This fantastic almost rum-like dram is very chocolatey with honey and spicy notes on the nose. Oak, vanilla and orange on the palate with a silky long finish. A delectable after dinner dram.
  3. The Glenrothes Vintage 1994: Ahh….. what another great expression.This is amazing in cocktails too! On the nose, toffee and honey. Full of zesty lemon, orange, creamy vanilla, and toffee. Medium to long finish. An incredible before and after dinner dram.
  4. The Glenrothes Vintage 1995: So silky on the palate that I didn’t want to add water, but did it anyway to experience the full flavor profile. Loads of vanilla with some red grapes on the nose. Butterscotch, lemon, vanilla and honey on the palate. Medium to long finish…..such a lovely after dinner dram.
  5. The Glenrothes Editor’s Cask: For all of the lovers of tobacco and full-bodied whisky, you’ll love this one! The super dark chocolate color is very appealing and tempting on the eye. Orange and syrupy on the nose. It’s rich in dark fleshy fruits, dried fruits, orange, honey, tobacco leaf, spicy, and coffee notes. A long finish with more coffee and dark chocolate notes. This is an all of the time dram!

We were also treated with custom Glenrothes Cocktails by Mary Queen of Scots bartender John McCarthy:

The McQueen (Glenrothes Select Reserve, Fidencio Mezcal, dark agave syrup, orange and chocolate bitters)

Presbyterian Revenge (Glenrothes Select Reserve, Cynar, lemon juice, simple syrup and soda)

The Highland Fling (Glenrothes Select Reserve, Yellow Chartreuse, maraschino liqueur, lemon juice and grapefruit bitters)

While the limited-run Editor’s Cask is being sold for $375, the Glenrothes Select Reserve used in these cocktails is an easy-drinking Speyside retailing for about $35, making it a smart choice for mixing at home.

Glenrothes Editor's Cask, a limited release, retails for $375.

Carmen Operetta is the CEO/Founder/Writer of Planet Operetta Productions, a primarily whisky-based production company which consults, presents events/seminars, and creates programming for the whisky category. She is currently launching a NYC based whisky consultancy division and continuously researching whisky between NYC and the UK in order to distill the first American Scottish peated style whisky.

“Malt drinkers are for thinkers and blended drinkers are for drinkers” – Ronnie Cox

Dizzy Recap: Anchor Distilling Whisky Tasting

Black Bull 12 Year, a unique 100-proof blend of 50% malt and 50% grain.

From guest blogger Carmen Operetta:

It’s that time of year again when it gets cooler as the wintery months approach–the perfect time to wrap ourselves in the warmth of the dram. Recently, I had the honor to attend an Anchor Distilling whisky portfolio tasting that my dear friend and colleague Mrs. Selena Ricks-Good invited me to experience. I am guest writing this article for The Dizzy Fizz, because I guess my pal thinks I know a thing or two about whisky and will gladly share it with the Dizzy Fizz audience.

The whisky pairing dinner was held at St. Andrews restaurant, where I chose the haggis with neeps and tatties to start and then I moved on to the grilled New Zealand rack of lamb as the main course. To finish off this proper Scottish meal, I enjoyed the St. Andrews Cranachan, which is a tasty dessert oatmeal made with whisky, raspberries, Scottish heather honey and double cream. Now that’s what I call dessert–or maybe breakfast!

Three flights were presented by Euan Shand (Duncan Taylor), Allistair Walker (BenRiach/GlenDronach Distillery) and Ranald Watson (Springbank/Longrow/Kilkerran Distillers). The flight selection was created by Steve Fox, the category director at Anchor Distilling Co.

Now sit back and take a look at some fantastic whiskies that I think you should add to your collection and/or enjoy this season:

Flight 1:

Kilkerran 7 year old, Glengyle distillery
Color: light-medium golden honey
Nose: citrus and sweet spice with  lingering sweet toffee
Palate: salty sweet vanilla

Linkwood 19 year old Cask #10221, Duncan Taylor
Color: vibrant light honey
Nose: woody with a light aroma of plums
Palate: dark chocolate and raspberries with a light honey sweetness finishing it off.
*A  top pick

Springbank 12 year old cask strength
Color: rich medium-dark brown
Nose: wet grass and wood, a touch of peat smoke, sweet butterscotch
Palate: powerful sweet spices, sea spray, chocolate, with a silky texture

Note: I added a few drops of water and experienced a beautiful bouquet of roses on the nose.

Lonach Glendarroch 1966 42 year old
Color: medium brown
Nose: soft, supple, and creamy
Palate: cream brulee, apples, pears, and bananas

Note: A few words on this special dram: Lonach in gaeilc means “gathering.” Every year, the Strathdon area in the Highlands of Scotland is home to a clan gathering, normally held the last week of August.
* A top pick

Flight 2:

Springbank 14 year old Manzanilla Cask #305
Color: beautiful dark cherry
Nose: honey, raisins, sweet, buttery, brown sugar, and dry
Palate: oaky, dry, and floral

Note: This is a very complex whisky that is exclusively created for the USA. It is distilled 2 ½ times.

Black Bull 12 year old
Color: dark golden brown
Nose: spicy with burnt sugar
Palate: rich, slightly hot, and sweet

Note: This is the first ever 100% proof blend, which consists of 50% malted barley and 50% grain.

GlenDronach 15 year old
Color: dark rich brown
Nose: big sherry and sweet
Palate: melon, moderately hot, with vanilla

Note: I like to add a few drops of water to this dram. A lavish honeycomb sweetness shines through!

GlenDronach 1995 Pedro Ximenez
Color: golden honey comb
Nose: vanilla bean and molasses
Palate: dates, raisins, and oranges

Flight 3:

BenRiach Curiositas Single Malt 10 year old
Color: light golden brown
Nose: grassy, peat smoke, and salty
Palate:peaty, mixed nuts and fruits, oak, and wood

Note: The first 6 weeks of production at BenRiach are strictly for peated production and the average age in this 10 year is 16 years old.
*A top pick

BenRiach 1995 Pedro Ximenez 15 year old Cask #7165
Color: light-medium rich brown
Nose: light smoke and citrus
Palate: spicy, lemon, and tropical fruits
*A top pick

Duncan Taylor NC2 1997 Bunnahabhain 12 year old peated
Color: medium- dark brown
Nose: bacon, butter, oranges, and leather
Palate: meaty, jammy, fruity, oily

Note: NC2 means non-chill filtered and this sophisticated dram has 40 ppm
*A top pick

Longrow CV
Color: light brown
Nose: sweet honey, brine, and peat
Palate: lemon, spice, sweet, oak, bark, ginger

Note: This dram has been matured in multiple casks and has the average of about 6, 10, and 14 years in this beauty.

Carmen Operetta is the CEO/Founder/Writer of Planet Operetta Productions, a primarily whisky-based production company which consults, presents events/seminars, and creates programming for the whisky category. She is currently researching whisky between NYC and the UK in order to distill the first American Scottish style whisky.