Slainte Mhath!
Another Robbie Burns night has come and gone and already we are drouthy for another dram. A hearty thenk ye to our fine hosts for the evening our good friend Jim Byrnes and whisky educator Bruce Mackenzie. Bruce gamely led us through a tasting of some of the finest whiskeys he could source, while sharing his wealth of knowledge about each of the makers and the subtleties of tasting and enjoying each offering. Throughout the evening Jim enchanted us with readings and tales of some of the Bard of Ayr’s finest achievements, addresses and toasts, while appropriately honoring his immortal memory and spirit through sharing some of the naughtier bits.
After a welcome grace from Jim we tucked into a cup of Parsnip and Pear Soup then allowed ourselves a bit of pomp as our guest piper, Aidan Caves, led our Parade of the Haggis. Brandishing both haggis and dirk, a kilt-clad Tony Peneff laid the haggis before us on its groaning trencher, while as custom would have it Jim recited “The Address to a Haggis”. Then, with dignified ceremony, Tony raised his blade and sliced open the haggis. And so began the feasting and tasting
Thenks to Tony for keeping the whisky flowing and our drams filled. And, to Mark and Glenys for keeping our stomach filled with fine Scottish fare. With a whisky-infused Scottish Cheddar and Cheese Scones with Smoked Salmon, Glenys found the ideal complements to our single malts. And, Mark’s Scotch Eggs were, as always, a highlight to the offerings. In fact, this evening’s guests could be split into two camps: those who came for the Scotch whiskey and those who came for the Scotch eggs.
Thirteen Single Malts later, our groggily satisfied tasters left the evening with souvenir glasses (emptied of course) and book in hand. Each departed in good cheer and high spirits after a festive evening spent in good company honoring poetry, tradition and fine malt whisky.
For those who could not make it to our event and those who did but misplaced their tasting menu, here is a list (in tasting order) of our Robbie Burns night featured Scotch Single Malt Whiskies:
Tullibardine 1993
Springbank, 10 Year
Bruichladdich, organic & vatted
Old Pulteny, 17 year
Auchentoshan, 3 wood
Balvenie, Signature 12 year
Glenfiddich, 15 year
Glen Dronach Original, 12 year
Aberlour, a’bunadh, Batch 30 (Jimmy’s favourite)
Bruce’s Mystery (Connemara, Peated Irish Malt)
Balvenie, 17 year peated cask
Bomore, Darkest 15 year
Arbeg, Uigeadail
Some hae meat and canna eat,
And some would eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit.
And some would eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit.