Introduction to Whisky, Wednesday 30th November 2016

Introduction to Whisky, Wednesday 30th November 2016

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Introduction to Whisky, Wednesday 30th November 2016

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Introduction to Whisky, Wednesday 30th November 2016
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Description

Celebrate St Andrew's day this year by learning a little more about whisky. This is your chance to finally get to grips with single malts and learn your Bourbon from your blends. This evening your host, Barbara Drew, will make the switch from grape to grain and will clearly explain to you how this timeless drink is made, signposting what to look out for in the glass.

You will taste a range of whiskies to showcase the diversity of this drink, from the Highlands and Islands of Scotland, to Ireland and North America, and as far apart as Japan and even India. This will be an ideal evening for spirits lovers and exam students alike. 

Whiskies to be tasted:
Blue Hanger Blended Malt, 9th Release (45.6%)
1995 Berrys' Own Selection Glen Grant, Speyside, Single Malt Whisky (46%)
2007 Berrys' Own Selection Bunnahabhain, Islay, Single Malt Whisky (46%)
2005 Berrys' Strathclyde Single Grain, Grain Whisky (58.7%)
The Glenrothes Select Reserve, Speyside, Single Malt Whisky (43%)
Powers, John's Lane, 12-year-old, Single Pot Still Irish Whiskey (46%)
Buffalo Trace, Kentucky Straight Bourbon Whiskey (45%)
Suntory Hibiki, Japanese Harmony, Japanese Blended Whisky (43%)
Amrut, Pedro Ximenez Cask, Indian Malt Whisky (62.8%)

NB Whiskies for this event have been chosen from Berry Bros. & Rudd’s historic stocks and may not be available to order following the event.

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Tutored Tastings

Tutored Tastings

Treat yourself, your family or a client to one of our exclusive tutored tastings. One of our experts will guide you through a range of wines or spirits while educating you on the evening’s topic. From style and regional focusses to cheese and wine pairings, these are unmissable chances to broaden your wine and spirits knowledge.

Held in the Pickering Cellar, the space is perfectly suited to convivial wine tastings.