An Evening of Whisky & Cheese with Barbara Drew MW, Thursday 5th December 2024
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.
When is a wine ready to drink?
We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.
Not ready
These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.
Ready - youthful
These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.
Ready - at best
These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.
Ready - mature
These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.
Book
Description
Move over wine and cheese; whisky is the new drink to pair with cheese and this evening is your opportunity to explore some winning combinations.
Hosted by spirits educator and self-confessed “curd nerd” Barbara Drew MW, this is your chance to get to grips with different styles of whisky from around the world, and work out what to serve alongside your Christmas cheeseboard. Barbara will guide you through a range of high-quality whiskies that showcase the diversity of this wonderful drink, from the Highlands and Islands of Scotland, to North America, Japan and as far away as Australia. Each whisky will be paired with a different style of cheese, and Barbara will guide you through their flavour profiles and what to look out for in the glass. You’re guaranteed to leave with a few new flavour combinations, and a new-found appreciation for this elegant and timeless drink.
Whiskies to be tasted:
Berry Bros. & Rudd Speyside Sherry Cask, 12-Year-Old, Single Malt Scotch Whisky (45.3%)
Walsh Whiskey, Writer's Tears, Red Head, Whiskey, Ireland (46%)
Cutty Sark, 100th Anniversary Edition, Blended Scotch Whisky (40%)
Suntory, Hibiki, Japanese Harmony, Blended Whisky, Japan (43%)
Berrys' Glen Keith, Cask Ref. 171273, Speyside, Single Malt Scotch Whisky (49.8%)
The Glenturret, 15-Year-Old, 2023 Release, Highland, Single Malt Scotch Whisky (50.8%)
Berry Bros. & Rudd Classic Islay, Single Malt Scotch Whisky (45.3%)
Smooth Ambler, Old Scout, Cask #24287, BBR Exclusive Cask, Straight Bourbon Whiskey, USA (58.9%)
Starward, French Oak, Ex-Red Wine Barrique, BBR Exclusive Cask, Single Malt Whisky, Australia (56.2%)
Dress code: smart casual
Event details
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