With Christmas just around the corner, join us for a unique evening of food and whiskey pairings with chef and food scientist, Trevis L Gleason. Dingle is quite rightly regarded as the foodie capital of Ireland and in this tasting, Trevis will personally pair both the food and whiskey in order to bring out the various flavours in both.
What we taste in whiskey is based on physiology of sensory inputs just like when we taste food. We’ll explore the base elements of flavours – sweet, salt, sour, bitter, and the mysterious “umami” – in whiskeys from around the world by sampling them with foods selected and prepared for each. Far from a “whiskey pairing meal”, this event is sure to be an enjoyable and educational evening for all.
As there will be food provided, this tasting will cost an extra €5 per person
NB. No cash accepted on door
Whiskeys & Food Tasted
1 Manhattan cocktail (USA) paired with Gruyere cheese puff (starter)
2 Baker’s 7yre old straight Bourbon (USA) paired with Sweetcorn cake & Ted Brown’s crab mayonnaise. (sweet)
3 Lagavulin 16-Year Old (Scotland) paired with Sea salted dark chocolate (salt)
4 Teeling Rum Cask (Ireland) paired with Brûlée cumquat (sour)
5 Laphroaig quarter cask (Scotland) paired with Porter-braised, smoked shoulder of beef (bitter)
6 Dingle Pedro Ximenez cask (Ireland) paired with Pepper Dulse & porcini butter (umami)
7 Jameson Caskmates Stout (Ireland) paired with Franciscan Well porter (bonus)
Sorry, but this event is now sold out. You can join the waitlist and we will send you an email when additional spaces become available.
Its that time of year, the long awaited President's Tasting is upon us and this year President Sarah Finney plans to pull out all the stops! As a huge advocate of diverging from the norm, you can expect a unique tasting experience this year. The tasting will promise a bit of everything from confusion to curiosity to satisfied palates!
With the budget blown completely out of the water, you will not want to miss this members only tasting.