None of us have been able to travel much for the last year so let rek-Lis guide you to 4 different countries by way of food and drink. Join Nigel Manley, our spirit enthusiast and chefs Sam and Marlania as they take you to Sweden, India, Japan and Scotland. If you love whiskey, food and travel this tasting is for you. Get rek-Lis for an evening and travel with our crew.
Gin is the main event, presented to you by Nigel Manly. Dinner paired with a delicious 4 course meal influenced by southern Spain region, prepared for you by yours truly, Marlaina Renton! Yep! You heard it right! It's time for our chefs to sit down and enjoy! Mama Reklis will her best to hold these talented humans level of culinary delite.
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.
None of us have been able to travel much for the last year so let rek-Lis guide you to 4 different countries by way of food and drink. Join Nigel Manley, our spirit enthusiast and chefs Sam and Marlania as they take you to Sweden, India, Japan and Scotland. If you love whiskey, food and travel this tasting is for you. Get rek-Lis for an evening and travel with our crew.
Gin is the main event, presented to you by Nigel Manly. Dinner paired with a delicious 4 course meal influenced by southern Spain region, prepared for you by yours truly, Marlaina Renton! Yep! You heard it right! It's time for our chefs to sit down and enjoy! Mama Reklis will her best to hold these talented humans level of culinary delite.
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.
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.
Presented at the Great American Beer Festival, this show on "Beer & Nuts for Beer Nuts" pairs Left Hand Brewing Company beers with sweet foods.
Islay est une île que tout amateur de scotch aimerait visiter au moins une fois dans sa vie. Trois mille habitants, une nature à faire rêver, mais surtout pour l’amateur de single malt, 8 distilleries à découvrir. Pas tourbé ou tourbé, Whisky Montréal vous invite à découvrir celle que l'on surnomme la reine des Hébrides à travers 6 single malts, de sans mention d'âge à âgé de 22 ans.
Ce faisant, vous allez également explorer le maltage et l'importance de la tourbe dans ce processus. Sans oublier de voir comment le terroir de la reine des Hébrides influence l'arôme et le goût de votre whisky favori.
Prenez votre billet de traversier vers Islay le 14 novembre, Benoit vous attend!
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.
Basic things that one must know about their favorite beverage "Whiskey".
Details on Beverage, Introduction to whiskey, manufacturing process and basic ingredients, various types of whiskies and its service procedure.
"Love makes the world go round? Not at all. Whiskey makes it go round twice as fast." ~ Compton MacKenzie
(Data are collected through different sources which are listed in references)
Join Nigel Manley once again for this holiday season's spirit tasting. Knowing the holidays can be a difficult time to find that right gift, Nigel is here to assist. These four spirits are all tasty and affordable options to surprise your spirit sipping uncle. Don't forget to treat yourself this season as well! All of these choices will make for a great guest appearance at the dinner table paired with your favorite holiday dinners.
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.
Presented at the Great American Beer Festival, this show on "Beer & Nuts for Beer Nuts" pairs Left Hand Brewing Company beers with sweet foods.
Islay est une île que tout amateur de scotch aimerait visiter au moins une fois dans sa vie. Trois mille habitants, une nature à faire rêver, mais surtout pour l’amateur de single malt, 8 distilleries à découvrir. Pas tourbé ou tourbé, Whisky Montréal vous invite à découvrir celle que l'on surnomme la reine des Hébrides à travers 6 single malts, de sans mention d'âge à âgé de 22 ans.
Ce faisant, vous allez également explorer le maltage et l'importance de la tourbe dans ce processus. Sans oublier de voir comment le terroir de la reine des Hébrides influence l'arôme et le goût de votre whisky favori.
Prenez votre billet de traversier vers Islay le 14 novembre, Benoit vous attend!
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.
Basic things that one must know about their favorite beverage "Whiskey".
Details on Beverage, Introduction to whiskey, manufacturing process and basic ingredients, various types of whiskies and its service procedure.
"Love makes the world go round? Not at all. Whiskey makes it go round twice as fast." ~ Compton MacKenzie
(Data are collected through different sources which are listed in references)
Join Nigel Manley once again for this holiday season's spirit tasting. Knowing the holidays can be a difficult time to find that right gift, Nigel is here to assist. These four spirits are all tasty and affordable options to surprise your spirit sipping uncle. Don't forget to treat yourself this season as well! All of these choices will make for a great guest appearance at the dinner table paired with your favorite holiday dinners.
Beer is made from natural home grown products.
The art required of the brewer is to choose his materials, control the processes according to the customer demands.produce beers of even quality under each label.
always within the limits imposed by commercial considerations, government regulations
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
Canadian whisky, once the best-selling and most-respected in North America, is poised to regain its position - and there's a lot more to Canadian whisky than just rye!
Join Shawn Soole (Canadian bon vivant and award-winning bar manager), Davin de Kergommeaux (author of "Canadian Whisky: The Portable Expert") and Dave Mitton (brand ambassador for Wiser's whisky and part-time plaid model) as they walk you through the unexpected joys of Canadian Whisky, its ups, its downs and its ups again!
Whisky: Introduction, History, Production process, types of Whisky, Scotch Whisky, American Whisky, Irish Whisky, Canadian whisky, Indian whisky, Service of whkisy, popular brands
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
10. • "When we drink, we
get drunk. When we
get drunk, we fall
asleep. When we fall
asleep, we commit no
sin. When we commit
no sin, we go to
Heaven. So, let's all
get drunk and go to
heaven."
11. Beer
• Irish banger served
with caramelized
onions on a soda
bread crostini
topped with stout
mustard.
12. The Start of Distillation and
Whiskey Making
• Distilling brought back
from the east where it
was used to make
perfume.
• Legend has it that whisky
production thought to
have began in Ireland on
St. Patrick's Day.
• But an island off Scotland
is thought to be the start.
13. Irish Whiskey, often called Irish
• Irish was the
dominant spirit in
the 1800’s and
early 1900’s
26. Tasting
• Using wine glasses not traditional tumbler
• First look at the color
• Much easier to get the aroma
• Hold your hand over the glass
• Smell again
27. Tasting
• Sip the Whiskey
• Taste for first flavors
• Taste for finish
• Add a little water smell and taste again
28. Old Bushmills 10 Years Matured in
two Woods
• Bushmills.
• Summer Gold.
• Aroma: Grape, crushed
sultana and honey.
• Palate: Warm, smooth,
sweet, spice, malted
barley and a hint of
chocolate.
• Finish: Sherry.
29. Salad
• Arugula salad
tossed in a blood
orange vinaigrette.
Topped with
blueberry pickled
beets, meyer
lemon poached
pear slices and salt
and vinegar
almonds.
30. Ingredients of Irish Whisky
• Malted or un-malted barley.
• In 1850 malted barley had a tax placed on it so
the Irish used the cheaper un-malted grain.
• Between 40:60 and 20:80 ration used.
• Grain whisky is mixed with pot still whisky to give
various products.
• Water.
31. What Makes Irish Whiskey Irish
Whiskey
• Irish Whiskey can
be made
throughout the
island of Ireland.
• Must include
malted barley
and/or other
unmalted grains.
• Malt Irish Whiskey
and Single Malts.
32. Basic Requirements for an Irish
Whiskey
• Mash; malted
barley plus other
grains (optional).
• Distilled to no more
than 94.8% ABV
• No additives apart
from water and
caramel coloring.
33. • Mature in wooden
casks not
exceeding 700
liters in Ireland or
Northern Ireland
for at least 3 years.
35. Pot Still Irish Whiskey
• A mash bill of a minimum
of 30% malted and a
minimum of 30 %
unmalted barley, with up
to 5% other grains.
• Single pot still is from one
distillery.
36. Grain Irish Whiskey
• No more that 30% malted
barley in combination with
other whole grain
unmalted cereals –
usually corn, wheat or
barley.
• Distilled in a column or
Coffey still.
• Single grain whiskey
comes from one distillery.
45. Coal
• Coal used because it
is easier and more
convenient.
• Industrial Revolution.
• Coal is used for heat
rather than peat so
the traditional Scottish
smoky flavors are not
observed in general.
56. Peat is Added to the Fire to Infuse
Flavors to Certain Malts
57.
58. Connamara
• Color: Lightly golden
• Aroma: Smokey
Peatiness balanced
with hints if honey
and dried fruits.
• Palate: Smooth,
honey, followed by
malt and full bodied
peat.
• Finish: Golden honey
notes and a deep
peaty finish.
59. Tradition Irish Corn Beef
• Corn beef served with
house made
colcannon and ginger
glazed carrots.
60. What is a Blend
• Blends are often 40-
60% malt whisky.
• A blend can contain
30-40 malts married
together.
61.
62.
63.
64.
65. Slane
• Color: Golden topaz, hues of rich
coffee.
• Nose: Complex fruit with drizzles
of caramel and vanilla; brown
spice and toasted oak.
• Palate: Spicy at first, sweetened
with rich caramel, vanilla and
butterscotch atop a deep layer of
dried fruit.
• Finish: Lingering hints of dried
fruit and caramelized wood.
66. Dessert
• Stout chocolate cake
with toffee chocolate
ganache and Bailey’s
Irish whipped cream-
topped with a candied
orange.
67. • “I wouldn’t be here if it
wasn’t for my mum. I
know I’ve got Irish
blood because I wake
up everyday with
hangover.” -- Noel
Gallagher