A new year, a new month, a couple of whisky events here in the Bay Area to check out…
“A traditional Burns Supper to honor Scotland’s beloved Bard. The evening includes a Bag Piper to parade the Haggis, the Selkirk Grace, Scottish Witt, Poetry reading, Toasts and laughter. We will have several courses of a traditional Scottish Supper, each being paired with an exceptional Scotch from Skyy Spirits.”
Skyy’s whisky ambassador Robin Coupar will be on hand to pair a Glenrothes, a Bowmore, an Auchentoshan, a Glen Grant and a Glen Garioch with Burns-esque staples like Haggis, Cock-A-Leekie Soup, and Scotch Trifle.Friday, January 21, 6:30pm – 9:30pm The City Club of SF
155 Sansome St, San Francisco $70, advance tickets required, available here! ————————
San Francisco’s Boothby Center for the Beverage Arts opened last Fall during SF Cocktail week, and now they are hosting their first distiller seminar with Four Roses’ Jim Rutledge. If you know bourbon, then you know Four Roses is incredible stuff…here’s your chance to hear the man talk about the history of American whiskey and what it takes to make this fantastic bourbon.
There will be three Four Roses expressions poured, the Yellow Label, Limited Edition and Small Batch, as well a special Four Roses cocktail prepared by the Boothby Center’s expert bartenders.Thursday, January 27th, 6:00pm – 8:00pm The Boothby Center for the Beverage Arts 1161 Mission Street, San Francisco $35, Tickets are very limited and available here!
I, myself am hosting my own private Burns Supper this year where I’m planning to literally pipe in the Haggis. In my apartment, there’s a long hallway from the kitchen to the “formal” dining room, so I’ve picked up about 50 feet of 3″ diameter PVC pipe, two sets of bagpipes, and an old engine from a Robinson R22 helicopter from the 70’s. Once I get everything set up, I’m hoping the engine should provide enough power to deliver the ol’ stuffed sheep’s stomach straight to my plate accompanied by some kind of tune. I haven’t worked out the details yet, though, it’s all very scientific.