The 3DC had arranged two events coincided with an SCA event happening in Boulder City, NV just 30 or so miles from the strip. The first of these was a 6 dram paired tasting at the Ri’Ra’ (Mandalay Hotel/Casino), and the second night was to be a visit to the Freakin’ Frog’s Whisky Attic to take advantage of the 850+ drams Adam Carmer has sitting on the shelves just waiting for folks like us.
To that end, and having had a grand time swishing and a poking all day at the Practicum of the Sword event, Jeff and I (Raz) trundled back to the Hotel in Henderson to get cleaned up and grab a light snack to prep our tummies for the drams that were to follow. After doing so, and courtesy of Melissa’s kind offer of transport and Stephen’s equally generous offer to be the designated driver for the weekend, we set off from Henderson. With Saul at the wheel we charged down the 215 to the Ri’Ra’ and valeted our golden chariot, then strode into the hotel lobby and, via a misstep past one of the worst bar bands in living memory, we made it to the bar about 45 minutes early. Scott (Ri’Ra’s manager) met us at the front door and showed us right back into our own private side room. It was kind of like a toss back to the 1970s stylistically but had it’s own wee bar staffed by our own wee Irish bartender. A round of cider was ordered to whet the palate and we had great conversations with folks as they trickled in. In the end we numbered a scant 8 actually participating, but Scott was OK with it since they haven’t done more that a couple tastings before and were looking at our event as a way to gain more experience. 3DC luck plays out in out favor again it seems.
To the meat of the matter then, the pairings:
- Dalwinnie 15 and the Irish Salmon. The dram was better than I’d remembered it. Personally I didn’t like the salmon at all, which is no surprise to me at least, but those who actually like salmon said it paired well and was quite tasty.
- Macallan 12 and the (lamb) Sheppard’s pie. A wonderful smelling dram (ended up dabbing a bit on as a cologne) and paired quite well with the pie. The pie itself was spectacular. There was some extensive conversation around whether the dram helped the pie or if it was the other way around. The consensus around the table came out in favor of the influence of the dram this time.
- Talisker Distiller’s Edition and the Irish Cheddar. The dram hit the table ahead of the cheese so we sipped on it. This was powerful and full of brine like an angry sea. The table seemed to agree that we wouldn’t likely be getting all the way through this one. It really was grabbing us by the balls after the Speyside in the last pairing. The cheese showed up and was very salty and very tasty too. That’s when the magic happened. This was the paring that most surprised everyone. The greatest impact one to the other of any of them on this evening. The conversation about which was the greater influence reared it’s ugly head again, this time falling in favor of the cheese. Far from not finishing the dram as it turned out, we ran dry before we’d finished the cheese. I’d give this one the award for most astonishing pairing of the evening.
- Jameson’s Gold and Pork Belly / spinach. The fist pairing of the evening to fall a bit short. Partially, at least, in the execution. The dram itself was quite good, full of spice and vanilla as would be expected. The pig however was a bit cold and underdone. The fat did not pair well with the dram; contrarily the few burnt end pieces actually did pair quite well with it adding complexity not originally in the dram. The spinach was actually more complex than the dram so that kind of took away from it. All in all, it was kind of nice to have this pairing not work as it showed us both possibilities. A huge improvement in #3 to a degrading of the dram here. I think if the belly was end pieces or even proper Irish bacon it would have worked much better.
- Tullamore Dew 12 and a creamy tomato soup. This also did not pair well though not because of the execution. The tomato soup may possibly have been the best I’ve ever had. A truly wonderful concoction. Paired with the dram though all kinds of acid and sharpness was present. An utter failure of a pairing. That being said the soup was far too good not to eat, so I shot the dram, had a sip of water and enjoyed the rest of the soup at my leisure.
- Compass Box Hedonism and dark chocolate cake with a dollop of fresh cream and a thin shaving of strawberry. This was likely the best pairing of the night and I was so very glad to end the pairing menu on this instead of #5. This was a wonderful cake and a wonderful dram that when paired together was ecstasy. I can’t recommend this pairing highly enough, but it was a pretty safe bet.
We ended the event with more great conversations and another cider. Not sure how, but no one really was all that tipsy. This was a grand evening and we learned so much.
Special thanks to Melissa for taking notes as we went along so that I could reference back to them here. A huge thanks to Stephen for getting us home safe. Another huge thank you to Robin Robinson and Compass Box for the bottle hookup. It really saved our tasting.
Sunday, after another fun day of swinging swords about, we met the gang back out in front of our hotel and opted for dinner at Freakin’ Frog’s ahead of meeting up with Adam in the Whisky Attic. A moment to further endorse this little off strip dive bar, the food was really good. I would warn you against to the nuclear hot chilli fries unless you are looking for that kind of experience. The Dogfish Head Sah’tea beer I had with my dinner was amazing. Ask Saul if you don’t believe me. I’d ordered it blind from seeing just the top of the bottle not realizing it was a 750ml bottle so I needed the help. My new favorite beer EVAR!
Sometime just after 8PM we told Adam we were ready and we scaled the stairs passed the velvet rope up into the wonderland that is the Whisky Attic. By the time the evening was done we numbered a pleasant 13 or so in our group. Adam was a wonderful and quite funny host. Normally he runs structured seated tastings but given our reputation, he opened up the bar and let us wander around the shelves each picking drams willy-nilly. Jeff stumbled onto what was probably the best way to do a freestyling trip to the Attic. He picked a dram and then asked Adam where he should go next. Adam put together a 4 dram journey of flavors building in intensity and ending in an unexpected far off land. I however, arrogant as I am, knew what I wanted: drams to which I don’t normally have access.
- I started with the best whisky in the world (to my palate) the Bunahabhain 25. It’s like the 18 but +100 points for, oh I don’t know, everything. An expensive dram to be sure but as someone who generally doesn’t necessarily appreciate the more pricey drams over munitions grade fare, I was blown away.
- I chose as my second dram I picked the Sheep Dip 1990. A hefty dram to be sure. Not subtle at all but not harsh either.
- For my last dram of the night I let Adam pick for me and he gave me Heart Brothers bottling of a Glen Turret Cask Strength 10 year. A surprisingly soft and smooth dram for a cask strength dram. Down the Speyside road for complexity.
A very nice way to end my visit with Adam and all in attendance seemed to have had a great time and we all learned a lot and had things we didn’t know existed.
Adam wrote me a note thanking us for the visit and saying how much he enjoyed our group and that he’d love to see us anytime. I’m thinking next year we let Adam set up a tasting for us and I’ll coordinate it with the SCA event. I’d be interested to see how Adam runs a structured tasting. I’m sure I could learn a lot.
Thanks to all the 3DC and friends there of who came out and played with us. The great conversations I had each night were what makes all this worthwhile for me.