What happens when a self-proclaimed whisky hater joins experts, award-winning bartenders and chefs, and a spirited masterclass for a two-night popup dinner? Let’s find out.
I‘ve fallen in love with the idea of drinking scotch. The glorious sounding golden pour, rugged-yet-refined clinking bottles, and having the option of joining in on peaty, heather nosed conversations with confidence. Problem is, after a few sips my mind conjures up ways to artfully dump my glass of gasoline in the sink.
I know what you’re thinking. I’m a feeble wee man without the cojones to handle the kilted offerings of a drink often on the breath of high powered lawyers, bearded professors, and crusty seamen. Look, here is a photo of some scotch from a recent trip to Scotland, the birthplace of bagpipes, haggis, and rotgut rye. This is where I learned how to take a spider’s ass — aka a very small sip — and other skills such as using an eyedropper to add a few drops of water into a properly shaped glass for a sweeter, more flavourful experience.
And here I am drinking Royal Salute 21 (a blended whisky) that my father-in-law brought to a family gathering in England. The flavour was so strong, I imagined myself in an old war movie taking swigs to keep the pain at bay before the axe chop removing my gangrenous leg.
So, why try again? Why keep going back for more? Because I can. And you can join me. There are a few tickets left so, come find me and let’s see if together, we can join the club of ethanol enthusiasts. If a life long love of whisky doesn’t distill, you can bet your bagpipes the food will be incredible.
Robbie Burns Celebration: Seminar & Dinner featuring incredible expression of single malt and blended whiskies from Scotland, and Bittered Sling Bitters
Yew Seafood + Bar – Four Seasons Hotel, 791 West Georgia
January 24, 25