GOODS: Gastown’s “Irish Heather” To Host Special Whiskey-Soaked Long Table Supper

February 28, 2011 

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The Irish Heather Gastropub is located at 210 Carrall Street in the heart of Gastown | 604-688-9779 | IrishHeather.com

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 sean@irishheather.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.

Supper
Overnight Braised Beef Shank w/ preserved Okanagan tomatoes, soft polenta, fennel salad

Dessert
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.

  • Alex

    I have always found it amusing that an Englishman somehow received credit for the creation of the Pisco sour. It was not uncommon throughout the 1700′s to add lime to sailors liquor to help prevent scurvy and it seems likely to me that the good people of Lima also may well have been drinking something very similar before an Englishman perhaps tweaked it a little with the addition of sugar and claimed it has his own.

  • Alex

    Sorry I realise it was the Whiskey Sour and not the Pisco sour he was credited with but it seems logical that in a town where Pisco would have been the predominate spirit that was drunk that it was likely in the mix as well.