The GOODS from The Irish Heather
Vancouver, BC | On the Ides on March, 2011, join Drew Mayville, Distiller of Blanton’s and Canadian Whiskies for Buffalo Trace Distillery, for a Long Table Supper to remember at The Irish Heather. Full details after the jump…
DATE: Tuesday, March 15th, 2011
TIME: 7:30pm to 10pm
VENUE: reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: Drew Mayville, Distiller of Blanton’s and Canadian Whiskies for Buffalo Trace Distillery
PRICE: $50 plus Tax and 15% Service
Ticket requests should be emailed to Sean at email@example.com
7:30pm Reception at Shebeen – Bourbon Sour cocktail served
8:15pm Tasting with Drew Mayville on Long Table
9:15pm Supper & Dessert are served on Long Table
THE BUFFALO TRACE SUPPER LINE-UP
(All produced at the Buffalo Trace Distillery in Frankfort, Kentucky)
Buffalo Trace Kentucky Straight Bourbon
Will be served in ‘Bourbon Sour’ cocktail during a reception in the Shebeen Whisk(e)y House. – 93.5 pts, Jim Murray Whisky Bible 2010
Blanton’s Single Barrel Bourbon
Gold Medal San Francisco World Spirits Competition 2010
“Liquid gold” – Jim Murray
Royal Canadian Small Batch Canadian Whisky
Made and aged in Canada with Sazerac cooperage (barrel oversight), then sent to Kentucky and bottled at Buffalo Trace
Caribou Crossing Single Barrel Canadian Whisky
Canada’s FIRST single barrel whisky!
Pappy Van Winkle 20 YO
What can you say? It’s like the bourbon equivalent of the finest aged Cognac and goes for $175 a bottle. Worth the ticket price on it’s own.
Overnight Braised Beef Shank w/ preserved Okanagan tomatoes, soft polenta, fennel salad
Naramata Pear Upside Down Cake
topped with “Fireball” Cinnamon Whisky Ice Cream
How the Whiskey Sour Cocktail Came to Be
In 1962, the Universidad del Cuyo (Argentina) published a story, which cited a Peruvian newspaper called El Comercio de Iquique as indicating that Elliott Stubb was the creator of the “whisky sour”. El Comercio de Iquique was published by Modesto Molina between 1874 and 1879.
The story said that the English steward of a sailing ship named “Sunshine”. In 1872, Elliott Stubb obtained leave to disembark in the port of Iquique, then a Peruvian city, with the aim of settling in the city and opening a bar. In his bar, he experimented with many aperitifs and drinks, of which a fundamental ingredient was the Limon de Pica, a small lime grown in a populated oasis nearby. In order to offer new varieties of alcoholic beverages, the Englishman experimented with many combinations, trying to create pleasant drinks. One day, Stubb mixed whisky with his most valued ingredient, lime, and added a good dose of sugar. Fascinated by the delicious result, he made it the specialty of the house, and dubbed it “sour” for the acidic touch the lime gave it. The new drink spread to social clubs and bars throughout the port of Iquique, and from there it spread through the region and to the United Kingdom.
However, the oldest historical mention of a whisky sour prepared in the world comes from a newspaper “Waukesha Plaindealer” published on January 4th 1870 in Wisconsin, USA.