Derby Bourbon

Just out of curiosity, why wouldn't you buy from the shop that gave you the taste you enjoyed so much?

Just out of curiosity, why wouldn't you buy from the shop that gave you the taste you enjoyed so much?

Fair question Jeff. I paid $5 for my taste so I didn't owe them anything. Also, judging by the price on the other whiskeys I was familiar with, these bourbons were substantially over priced across the board. Finally, my intention when we left was to go get a bottle of the 17 Year Vintage (Willets) that Todd Antz had told me he had earlier in this thread.

When Chris and I got to The Keg, Todd talked with us at length. He mentioned that the Jefferson Reserve was coming from a dwindling supply and was becoming difficult to get. So instead of getting the 17Yr Vintage which was not in short supply I got the Jefferson.

Oh, the Jefferson was $7 cheaper at The Keg and the other whiskies were significantly cheaper as well. Cheers!

Wednesday night is great- or Thursday. just PM me and let me know when you are coming and I'll have a tada planned...

OK Stephen, ready or not here we come! JackieR, Justin & Jen, and myself have agreed that we can't wait any longer to get some Scotch schooling. So, next Thursday evening (May 17th) at 6:00 we will rendevous at Majid's.

We are not looking for a huge "tada" so don't knock yourself out, we just want to sample some of the new stuff you got in. I'm expecially interested in the peat profiles while the others may have a different agenda. I'll let them speak for themselves.

I encourage anyone else who is already a Stephen fan like us or who wants to see just what an inspired mixologist can do, to join us. Even if you don't want to drink Scotch, come on by. Stephen will fix you up with something surprising and you'll have a great time! Cheers

That suits me so well. I'm not even gonna think about any of it, short of dropping some reserved signs on the bar...

You'll see- thanks to this forum, we have left no stone unturned. Some of this stuff is mad expensive, but per Majid's directive, all the attendees are gonna get it at cost.

Some call it PR. We call it good business.

'Take care of the people, the people take care of the numbers.'

Majid will be there, as always the hospitalier. The kitchen will also do its thing. Nothing special- just another day at the office...

PS. He's gonna read this and want to go all buck-wild and get all crazy-creative. We'll see what happens, but I'm going the simplistic route here, promise!

That suits me so well. I'm not even gonna think about any of it, short of dropping some reserved signs on the bar...

You'll see- thanks to this forum, we have left no stone unturned. Some of this stuff is mad expensive, but per Majid's directive, all the attendees are gonna get it at cost.

Some call it PR. We call it good business.

'Take care of the people, the people take care of the numbers.'

Majid will be there, as always the hospitalier. The kitchen will also do its thing. Nothing special- just another day at the office...

PS. He's gonna read this and want to go all buck-wild and get all crazy-creative. We'll see what happens, but I'm going the simplistic route here, promise!

Stephen,
I'm looking forward to drinking some scotch with you tomorrow evening at Majids. I was looking at the restaurant's website earlier and it looks like Patti Cain will be providing the entertainment. I think she is the same piano playing sultry singer who was there with a sax player when I first visited Majids. If so, I'm doubly excited! Scotch and jazz puts me in a New York state of mind! Cheers

Then you're really gonna enjoy the part of the evening when the 'bar vixen' joins them onstage for a tune!

Lately, we've been doing this rat pack thing where various guest entertainers get pulled out of the crowd for a quick cameo- no promises, but we'll see where the night leads us...

Scotch is hot - see you guys tomorrow! I'll bring a jazzy attitude.

I just finished crunching the numbers...

$35 per person, with light bites. No amuse- bouche, as of yet (but you know me, hehe.) You can order whatever, whenever.

It's a 5 scotch tasting, of stuff I'm sure you have never tried. A veritable tour of Scotland. You are going to be real happy with this...

Oh! And a cocktail at the end, utillizing a spirit new to the Louisville market.

And we won't be using the whisky stones, I'll have to explain this one to you later!



PS. If I can teach you how to pull out apricot and cardamom and tarragon from scotch, wines and spirits become easy...

no promises, but we'll see where the night leads us...

Tonight was horrible... Hated every moment. Too much whiskey and foul mouths! Never again - except the Laphroiag - I'll probably revisit that .

(just kidding, of course - one of the best times I've ever had with an LHB crew *hearts all around*)

no promises, but we'll see where the night leads us...

Tonight was horrible... Hated every moment. Too much whiskey and foul mouths! Never again - except the Laphroiag - I'll probably revisit that .

(just kidding, of course - one of the best times I've ever had with an LHB crew *hearts all around*)

We loved having you guys in, as always!

I was really pleased with the format and the variety. I am curious to know how you felt about the 'system overload' palate cleanser at the beginning. These kind of things tend to effect different people different ways...

The unanticipated boon was the 'fajita effect.' The tables behind you guys were also paying attention to the presentation and I think they became inspired. When I stopped by with the amuse bouche de riguer, they had some really nice things to say.

I'm sure Shane will write up another fantastic piece on the event, but here's a quick recap...

We progressed from light to heavy peats

Auchentoshan- One of the few Lowland Scotches, triple filtered

Scapa- Orkney Islands. We paired this, appropriately, with Smoked Salmon Crostini

Glenmorangie- Highlands. I saved us a little money here, so that we could splurge other places.

Sprinbank- Cambeltown, mainland-closest to Islay. We paired this with Smoked Duck Crostini

Laphroig Quarter Cask alongside the slightest taste of the 18 year to show the effect of cooperage

The Silken Nail Cocktail- Famouse Grouse and Becherovka, a Czech Liquer with a five-spice thing going on. We paired this with the Chocolate Pate'.

We did 1 oz pours, so total consumption was 2 1/2 drinks over about a three-hour period.

no promises, but we'll see where the night leads us...

Tonight was horrible... Hated every moment. Too much whiskey and foul mouths! Never again - except the Laphroiag - I'll probably revisit that .

(just kidding, of course - one of the best times I've ever had with an LHB crew *hearts all around*)

I'm sure Shane will write up another fantastic piece on the event, but here's a quick recap...
We did 1 oz pours, so total consumption was 2 1/2 drinks over about a three-hour period.

Right Stephen, I'll have a little sumpthin to say about last night......assuming my scotch soaked memory clears at some point!

What is clear is that I'm "Fallin" pretty hard for Patti Cain on Thursday nights at Majid's. I've got to play catch up with work right now. I'm up to my whiskey stones in it right now so I'll just leave this as a place holder.

Whew....Jax on the bar in red lipstick and high heels doing that bar vixen number! Oh wait I think that was Justin. It will come back to me......

The rest of the story posted as "For Peats Sake"

Whew....Jax on the bar in red lipstick and high heels doing that bar vixen numer! Oh wait I think that was Justin. It will come back to me......

'Scuse me? Photos or it didn't happen.