After the success and controversy caused by last years seminar we want to bring it back bigger and better with a breakdown of where flavor comes from and why age is just a number, it doesn't tell you anything about the quality of the contents of your bottle of whisky.
It’s an age-old question: when it comes to spirits, does older mean better? This seminar will challenge even the most seasoned palates to answer that question tasting some of the rarest and unique whiskies from Diageo’s warehouses in Scotland many of these whiskies have never been tasted by anyone outside of Diageo before.
The Diageo Whisky team, including those behind of some of the most iconic single malts from Talisker and Lagavulin, will be joined again by World-renowned author Dave Broom to lead a blind tasting of whiskies with vastly varying ages from Diageo’s stocks including liquid that has never been offered to the public before.
Attendees will hear how single malts and blends have evolved since the beginning of the 20th Century through to the modern day by changes in production, through to the corks used. They will also learn how multiple flavors from different types of casks make up what we know as a single malt, as they taste the whiskies.
The panel will ask participants for their opinions of each, before the grand revealing of the names and, more importantly, their ages. Attendees will discover what their favorite whisky was, followed by an opportunity to ask questions about each.
Will the older whiskies live up to the hype? There were some real revelations last year and this year will be no exception.
Join Award-winning mixologist and author Dale DeGroff for a lively presentation on the origins of aromatic bitters. Participate in a tasting of five different aromatic of bitters- first on their own, then paired with a rye Manhattan. Experience the flavor profiles of a variety of styles of aromatic bitters and how they impact this Iconic Cocktail. Degroff talks through a couple classic 19th century bitters recipes during the tasting, and captivates with stories of how these botanicals were discovered and how they influenced history.
For 150 years, Pittsburgh was the Whiskey capital of America, producing the gold standard of Pre-Prohibition American Whiskey -- Monongahela Rye. By 1808, Western Pennsylvania was producing half a barrel of Monongahela Rye for every man, woman and child living in America. We’ll talk through America's pre-Bourbon Whiskey history--the Whiskey Rebellion of the 1790s through the emergence of the nation’s largest Pre-Prohibition brand of Whiskey--Old Overholt as well as why Rye disappeared post-Prohibition. Attendees will sample Wigle's Organic Monongahela Deep Cut Rye, Old Overholt Rye, and Beam's soon to be released rare high rye Harvest Bourbon Collection. Tasting will allow participants to compare current Ryes explore how environmental conditions and distillation methods likely contributed to Monongahela Rye’s distinct flavor.
Jamaica, that tiny island in the Caribbean is internationally known for it's cultural exports such as Bob Marley, Reggae, Usain Bolt, Herbs* and even Bob-sleighing, but it has also influenced some famous cocktails with it's biggest and most re-known of exports... RUM. Global Rum Ambassador, Ian Burrell brings to life some of the historical Jamaican stories with a few samples of new & world exclusive rums & cocktails for you to taste as you learn what influence Jamaica has had on cocktail culture. Yeah Mon.
* You know what herbs I'm talking about.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
After the success and controversy caused by last years seminar we want to bring it back bigger and better with a breakdown of where flavor comes from and why age is just a number, it doesn't tell you anything about the quality of the contents of your bottle of whisky.
It’s an age-old question: when it comes to spirits, does older mean better? This seminar will challenge even the most seasoned palates to answer that question tasting some of the rarest and unique whiskies from Diageo’s warehouses in Scotland many of these whiskies have never been tasted by anyone outside of Diageo before.
The Diageo Whisky team, including those behind of some of the most iconic single malts from Talisker and Lagavulin, will be joined again by World-renowned author Dave Broom to lead a blind tasting of whiskies with vastly varying ages from Diageo’s stocks including liquid that has never been offered to the public before.
Attendees will hear how single malts and blends have evolved since the beginning of the 20th Century through to the modern day by changes in production, through to the corks used. They will also learn how multiple flavors from different types of casks make up what we know as a single malt, as they taste the whiskies.
The panel will ask participants for their opinions of each, before the grand revealing of the names and, more importantly, their ages. Attendees will discover what their favorite whisky was, followed by an opportunity to ask questions about each.
Will the older whiskies live up to the hype? There were some real revelations last year and this year will be no exception.
Join Award-winning mixologist and author Dale DeGroff for a lively presentation on the origins of aromatic bitters. Participate in a tasting of five different aromatic of bitters- first on their own, then paired with a rye Manhattan. Experience the flavor profiles of a variety of styles of aromatic bitters and how they impact this Iconic Cocktail. Degroff talks through a couple classic 19th century bitters recipes during the tasting, and captivates with stories of how these botanicals were discovered and how they influenced history.
For 150 years, Pittsburgh was the Whiskey capital of America, producing the gold standard of Pre-Prohibition American Whiskey -- Monongahela Rye. By 1808, Western Pennsylvania was producing half a barrel of Monongahela Rye for every man, woman and child living in America. We’ll talk through America's pre-Bourbon Whiskey history--the Whiskey Rebellion of the 1790s through the emergence of the nation’s largest Pre-Prohibition brand of Whiskey--Old Overholt as well as why Rye disappeared post-Prohibition. Attendees will sample Wigle's Organic Monongahela Deep Cut Rye, Old Overholt Rye, and Beam's soon to be released rare high rye Harvest Bourbon Collection. Tasting will allow participants to compare current Ryes explore how environmental conditions and distillation methods likely contributed to Monongahela Rye’s distinct flavor.
Jamaica, that tiny island in the Caribbean is internationally known for it's cultural exports such as Bob Marley, Reggae, Usain Bolt, Herbs* and even Bob-sleighing, but it has also influenced some famous cocktails with it's biggest and most re-known of exports... RUM. Global Rum Ambassador, Ian Burrell brings to life some of the historical Jamaican stories with a few samples of new & world exclusive rums & cocktails for you to taste as you learn what influence Jamaica has had on cocktail culture. Yeah Mon.
* You know what herbs I'm talking about.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
Rum was the original American spirit before the Revolution in the 1770s, fueled by cheap and readily accessible molasses from the Caribbean colonies. The number of small distilleries across North America was astounding. The tax on molasses was a principal factor in the American Revolution.
Several centuries later, craft rum distilleries are again sprouting up across America at an astounding pace. National, regional and local rums distillers are gaining well-deserved attention -- with many making their mark as true artisan spirits -- winning awards and setting new standards for authentic, hand-made rum.
At The New American Rum Revolution seminar, participants will explore rum's past, taste rum's present and listen to predictions of rum's future as they sample ten outstanding examples of great American rum.
Each October, TAG Education Collaborative presents an exclusive wine tasting and auction benefiting students pursuing science, technology, engineering and mathematics (STEM) careers in Georgia.
Today, the technology sector contributes 17% of the Georgia’s $117 billion economy. By 2018, Georgia will need to fill 211,000 technology jobs. Help us address this shortfall by directly supporting STEM education and technology careers in our state. By investing in today’s student, you are strengthening our future workforce.
The 2013 Vine Event will be held October 10, 2013.
presentation on world renowned scotch whisky, Glenfiddich. This presentation will help the HM students in food and beverage operations, to understand the manufacturing process of any scotch whisky and reveal interesting facts.
Rum was the original American spirit before the Revolution in the 1770s, fueled by cheap and readily accessible molasses from the Caribbean colonies. The number of small distilleries across North America was astounding. The tax on molasses was a principal factor in the American Revolution.
Several centuries later, craft rum distilleries are again sprouting up across America at an astounding pace. National, regional and local rums distillers are gaining well-deserved attention -- with many making their mark as true artisan spirits -- winning awards and setting new standards for authentic, hand-made rum.
At The New American Rum Revolution seminar, participants will explore rum's past, taste rum's present and listen to predictions of rum's future as they sample ten outstanding examples of great American rum.
Each October, TAG Education Collaborative presents an exclusive wine tasting and auction benefiting students pursuing science, technology, engineering and mathematics (STEM) careers in Georgia.
Today, the technology sector contributes 17% of the Georgia’s $117 billion economy. By 2018, Georgia will need to fill 211,000 technology jobs. Help us address this shortfall by directly supporting STEM education and technology careers in our state. By investing in today’s student, you are strengthening our future workforce.
The 2013 Vine Event will be held October 10, 2013.
presentation on world renowned scotch whisky, Glenfiddich. This presentation will help the HM students in food and beverage operations, to understand the manufacturing process of any scotch whisky and reveal interesting facts.
Promoting winery, USP's and achievements by educating diverse clients with hospitality offering in three rings, Canterbury (Local), South Island (Regional) and rest of the country (New Zealand)
Whisky: Introduction, History, Production process, types of Whisky, Scotch Whisky, American Whisky, Irish Whisky, Canadian whisky, Indian whisky, Service of whkisy, popular brands
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
4. Whisky Canada – Writer & Author
Award-winning author of Canadian
Whisky: The Portable Expert.
Contributor and feature writer for Whisky
Advocate Magazine.
Contributing editor for Whisky Magazine,
founder of the Canadian Whisky Awards,
whisky judge, public speaker.
DAVIN DE KERGOMMEAUX
@DavindeK
@DavindeK
5. JILTED PAST OLD GUARD NEW SCHOOL
• 18th century Scottish and Irish
settlers to Canada were distilling
rum
• German and Dutch settlers moved
further inland (West) and whisky
production began
• Distilleries were associated with
farms and flourmills, and spirit
production was secondary
• Wheat was the original base
ingredient
THE BIRTH
6. JILTED PAST OLD GUARD NEW SCHOOL
• The term “rye whisky” started when small
amounts of rye grain was added to the wheat
mash to give more flavour
• 1927 to 1840 – Whisky making boomed as
the number of household “distilleries” grew
from a handful to hundreds
• 1865 to 2010 - Canadian whisky was the
best-selling whisky in the U.S.
• 1890 - Canada became the first nation to
implement legislation requiring its whisky be
aged a minimum 2 years
– 25 years until Scotland and Ireland caught up
(Scotch and Irish Whisky Immature Spirits Act
1915)
COMING OF AGE
7. JILTED PAST OLD GUARD NEW SCHOOL
MOVING FORWARD
• Americans buy
about 70% of
the whisky that
Canada
produces
• 2013 -
Americans
bought almost
17 million 9-
litre cases of
Canadian
whisky
8 commercial
distilleries in
Canada, each
with its own
production
processes and
methods:
Alberta
Highwood
Black Velvet
Alberta Distillers
Manitoba
Gimli
Ontario
Hiram Walker
Canadian Mist
Forty Creek
Quebec
Valleyfield
9. Canadian Whisky Ambassador
Corby Spirit & Wine
Been working behind the wood since 1997.
Co-Owner of The Harbord Room, and THR &
Co. in Toronto.
Inaugural President of The Canadian
Professional Bartenders Association, Ontario
Chapter.
Traveling throughout Canada, America and
hopefully the rest of the world spreading
Canadian whisky love.
DAVE MITTON
@davegrantmitton
@davemitton
10. JILTED PAST OLD GUARD NEW SCHOOL
PIONEERS OF CANADIAN WHISKY
James Gooderham Worts
1818 - 1882
J.P. Wiser
1825 - 1911
Hiram Walker
1816 - 1899
11. JILTED PAST OLD GUARD NEW SCHOOL
PIONEERS OF CANADIAN WHISKY
Established Canada’s largest and longest
surviving distillery in 1858
Hiram Walker
1816 - 1899
12. JILTED PAST OLD GUARD NEW SCHOOL
PIONEERS OF CANADIAN WHISKY
Gooderham & Worts distillery, located in Toronto’s
historic Distillery District, was one of largest
distilleries in the world in 1877 and could produce 2.5
million gallons annually
James Gooderham Worts
1818 - 1882
13. JILTED PAST OLD GUARD NEW SCHOOL
PIONEERS OF CANADIAN WHISKY
In 1857, J.P. Wiser purchased Payne Distillery in
Prescott, Ontario – the birth of J.P. Wiser’s Canadian
Whisky
J.P. Wiser
1825 - 1911
24. DR. DON LIVERMORE, PhD
Master Blender
J.P. Wiser’s, Pike Creek, Lot No. 40
Born in Fordwich, Ontario.
BSc in Microbiology from the
University of Waterloo.
MSc and PhD in Brewing and Distilling
at Heriot Watt University.
Started as a Laboratory Technician in
the brew house operations at Hiram
Walker Distillery in the late nineties.
Became Master Blender in 2012.
25. JILTED PAST OLD GUARD NEW SCHOOL
“Sipping Whisky of the Year (Export)”
Canadian Whisky Awards 2014
Our modern interpretation of the early
Canadian Whisky blends
J.P. Wiser’s Rye is a blend of rye and corn
whiskies. The rye whisky brings a bold
spiciness that is beautifully balanced by the
creamy richness of the corn whisky
Aged in three types of barrels to deliver a
smooth and mellow taste
26. JILTED PAST OLD GUARD NEW SCHOOL
“Best Canadian Blended Whisky”
World Whisky Awards 2013
Gold Medal
San Francisco World Spirits Competition
2014
A sophisticated and balanced corn
whisky distilled twice through copper
column stills
Aged in Canadian whisky barrels and
finished in port barrels for a minimum of
100 days
27. JILTED PAST OLD GUARD NEW SCHOOL
SEASON PUSHER
1½ oz. Pike Creek
¼ oz. Yellow Chartreuse
1 oz. pineapple juice
½ oz. lemon juice
¼ oz. maple syrup
Hard ice and crushed ice
Garnish: sprig of mint
Combine all ingredients in a cocktail shaker, add ice and shake and
double strain into old fashion glass. Add crushed ice and garnish with
sprig off mint
28. JILTED PAST OLD GUARD NEW SCHOOL
“Canadian Whisky of the year”
Canadian Whisky Awards 2013
Double Gold Medal
San Francisco Spirits Competition 2013
Gold Medal
Canadian Whisky Awards 2014
100% rye
Distilled once in our copper column still then
a second time in our copper pot still to
concentrate the rye character
Aged in new oak and bottled at 43% ABV
Dried apples, bananas, raisins and spices
complemented by rich oak and vanilla
29. JILTED PAST OLD GUARD NEW SCHOOL
WHISKY ROCK-A-ROLLER
2½ oz. Lot No.40
2 strawberries
4 basil leaves
¾ oz. of pepper syrup
Hard ice and crushed ice
Garnish: Half strawberry
Muddle strawberries, basil and pepper syrup in the base of a
cocktail a shaker, add whisky then ice and shake & double
strain into an old fashion glass. Then add crushed ice and
garnish with half strawberry
31. Victorian Bon Vivant at large, Shawn
has been behind two of Canada's
most nominated and awarded
restaurant & bars.
Multiple Tales of the Cocktail nominee
for Clive's Classic Lounge and a
founder of Little Jumbo.
He is also the author of Cocktail
Culture: Recipes & Techniques from
Behind the Bar.
SHAWN SOOLE
@liquidrev
@liquidrev
32. JILTED PAST OLD GUARD NEW SCHOOL
TORONTO COCKTAIL
2 oz. Forty Creek Barrel Select
¼ oz. Fernet Branca
¼ oz. Gomme Syrup
Dash Angostura Bitters
Stir, strain up in a small coupe with a
flamed orange zest
33. JILTED PAST OLD GUARD NEW SCHOOL
TORONTO COCKTAIL
First published as the Fernet Cocktail in 1922
34. JILTED PAST OLD GUARD NEW SCHOOL
TORONTO COCKTAIL
Robert Vermeire
“Cocktails – How to Mix Them”
35. JILTED PAST OLD GUARD NEW SCHOOL
TORONTO COCKTAIL
Published as its proper name
in 1948’s “The Fine Art of
Mixing Drinks” by David
Embury
37. JOHN HALL
Founder of Forty Creek Distillery and
creator of Forty Creek Whisky
A prominent winemaker in Niagara for
22 years before exploring a new
passion for handcrafted Ontario -made
spirits.
Opened Forty Creek Distillery in
Grimsby, Ontario in1992 and
introduced Forty Creek Barrel Reserve
& Three Grain
2007 – John Hall named by Malt
Advocate as Innovator of the Year
2008 – Forty Creek Distillery named
38. JILTED PAST OLD GUARD NEW SCHOOL
FORTY CREEK
BARREL SELECT
A whisky that has garnered the most
esteemed accolades possible
Barrels chosen build a whisky with a
character of its own
Aromas of honey, vanilla and apricot fuse
with toasty oak, black walnut and spice
Flavour is rich and bold, completed by a
smooth, long finish
39. JILTED PAST OLD GUARD NEW SCHOOL
FORTY CREEK
DOUBLE BARREL
Aged up to 9 years in classic Forty Creek
barrels, finished in ex-bourbon barrels
Golden roasted aroma with deep vanilla
notes, toasted spice, pecan and walnuts
Caramelized creaminess to the flavour,
with a rich spice
The finish is very smooth, mellow and
extra long
40. JILTED PAST OLD GUARD NEW SCHOOL
FORTY CREEK
CONFEDERATION OAK
Matured in locally sourced Canadian white
oak barrels
Trees harvested from sustainably managed
forest less than 100 km from the distillery
Each tree approx. 4 feet in diameter and
over 150 years old, making them older than
Confederation
Canadian white oak same species as
American but cooler climate means slower
growth and denser gain creating different
taste profile