SWC Tasting #53: Japanese Blended Whiskies

Japan has a whiskey tradition dating back over a century, and while the country produces a number of fine single malts, the focus has always been on blended whiskies, which are mostly consumed in highball cocktails.

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On Dec. 11th, we'll sample four Japanese blended whiskies, and learn about the history of distilling in Japan.  After the tasting and presentation, The Barrel Thief's bar will be open, with all Japanese whiskies 50% off, so those who are curious can experience Japanese single malts, as well.

 

SWC Holiday Party 2017

The Seattle Whiskey Collective is pleased to announce our annual Holiday Party on Monday, December 4th at The Barrel Thief, 7:00 to 10:00pm.

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The party features:

    - light appetizers (7:00 until the food is gone)
    
    - first drink on the house
    
    - open bar, if you'd like to purchase additional drinks
    
    - happy hour all night!
    
    - free tastes of a selection of new cask-strength, single-cask whiskeys

    - door prizes

    - rockin' tunes

Logistics:

    - As a paid SWC member, you're welcome to attend the party, and to bring one guest (21+), at no charge.  
    
    - A limited number of additional guests may attend, at a cost of $30 per guest...please write to Christopher at info@seattlewhiskeycollective.com, if you're interested in bringing another guest.
    
    - You do not need to register...you'll be on the attendee list as a paid member.
    
    - Although this is not a formal event, you're encouraged to dress up or don festive holiday apparel for this special occasion.

    - Some parking is available in The Barrel Thief's retail parking lot, enter via the driveway just west of us on N. 35th St.  Otherwise, there's plenty of street parking (or ride sharing services might be a good idea).
    
    - If you enter through the back door / back parking lot, please check in at the front door to sign in and get your drink ticket.
    
    - If you work for a company and would like to donate a gift card or something else as a door prize, please contact info@seattlewhiskeycollective.com.

Thanks, and we hope to see you on the 4th!

- Christopher & Co.

 

SWC Tasting #52: Westland Distillery

Please help us welcome Westland Distillery on Monday, November 13th at the Seattle Whiskey Collective's monthly meeting, as they pour a selection of their Seattle-made single malt whiskeys!  The line-up is still TBD, but they promised something..."interesting".  Your guess is as good as mine, what that might be!

After tasting some of Westland's liquid offerings--and plenty of opportunity to ask them questions about their company, products, and distilling in general--we'll open The Barrel Thief bar, and we'll have all Westland whiskeys available at a great discount (just in case you didn't get enough during the regular tasting...we still have some fantastic single cask releases on the menu). Hope to see you on Monday the 13th!

After tasting some of Westland's liquid offerings--and plenty of opportunity to ask them questions about their company, products, and distilling in general--we'll open The Barrel Thief bar, and we'll have all Westland whiskeys available at a great discount (just in case you didn't get enough during the regular tasting...we still have some fantastic single cask releases on the menu).

Hope to see you on Monday the 13th!

Why Bourbon Tastes Like Bourbon: Resources

I'd like to thank Jason Parker, again, for his fantastic presentation last night on Why Bourbon Taste Like Bourbon, bringing a unique distiller's perspective to the question.

If you weren't there, or if you somehow weren't able to copy down two dozen slides with complex information, here's a link to Jason's slideshow, in PDF format:

https://www.dropbox.com/s/mjw69x027t45pnh/SWC-Jason-Copperworks-2017-10-09.pdf?dl=0

Jason was also kind enough to share the reading list he suggests for those interested in getting deeper into distilling:

1. Whiskey: Technology, Production and Marketing, 2nd Edition. Editors Russell, Inge and Stewart, Graham. Academic Press 2014. ISBN: 978-0-12-401735-1.

2. Fermented Beverage Production, 2nd Edition. Editors Lea, Andrew G.H. and Piggott, John R. Kluwer Academic/Plenum Publishers. 2003. ISBN: 0-306-47706-8.

3. The Science and Technology of Whiskies. Editors Piggott, J.R., Sharp, R., and Duncan, R.E.B. Longman Scientific & Technical. 1989. ISBN: 0-582-04428-6.

4. Technology Brewing & Malting, 5th Edition. Kunze, Wolfgang. VLB Barlin. 2014. ISBN: 978-3-921690-77-2.

5. International Barrel Symposium, Research Results and Highlights from the 5th, 6th, and 7th Symposiums. Independent Stave Company. 2008. ISBN 978-0-9816398-0-2.

6. Principles of Brewing Science, 2nd Edition. Fix, George. 1999. ISBN: 978-0937381748.

7. Wood & Beer: A brewer’s Guide. Cantwell, Dick and Bouchaert, Peter. Brewers Publications. 2016. ISBN: 978-1-938469-21-3.

Another fantastic book he had that really likes, and looked really good to me, based on a brief glance, is:

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Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits

Although not as technical as some of the above, it delves into the science, and is a fun and visual read. You can get it used for under $10 at:

https://www.abebooks.com

Or at Amazon, etc.

Thanks again to Jason for sharing his wisdom & experience, and we'll be following up to see if more educational presentations like this would be of interest!

Thanks,

Christopher

SWC Tasting #51: Why Bourbon Tastes Like Bourbon

Whiskey Flavor Series #1:  Why Bourbon Tastes Like Bourbon

Jason Parker (Copperworks Distillery) and Christopher Gronbeck (The Barrel Thief) present an occasional series of educational & experiential workshops on flavors in whiskey...their sources, development, management, and experience.

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The first workshop in this series explores the primary flavors in Bourbon:  what you typically smell and taste when you drink Bourbon, the chemistry underlying the predominant flavors, where and when the flavors develop in the process, and how the distiller manages the process to influence the final product and experience.

We'll be tasting Bourbons during the workshop, and will be leaving plenty of time for questions and contributions by members.

Stay tuned for future installments in the series!