Thanks to Bridge House Tavern, Emporium Arcade Bar and Rockit Burger Bar for the invitations for tastings and other events! The Gents had an informal reunion in October after a summer hiatus and we’re getting back into the rhythm of whiskey events. We’re pleased to receive the invites via twitter and our blog page, and we look forward to attending events all around the city. We can’t make them all, but we love to know what’s happening. Check our twitter @WGchicago for tweets about events and tastings!
The 2012 March Newsletter is now available! Eclectic Spirits and Dialogue with a Distiller.
The Gents host their own event with a unique assortment of drinks
plus An interview with Matt Moersch of the Round Barn Distillery
The event in March found the Gentlemen convened at Mike’s home. We enjoyed a varied selection of whiskey and spirits casually complemented by Italian sides of Sicilian focaccia pizza and Mike’s homemade dried sausage.
- DiVine Bourbon
- Ardbeg 10 Year Islay Single Malt
- Mike’s self-aged whiskey kit
- Great Lake’s Distillery Pumpkin Seasonal Spirit
To set the proper tone, we selected a Richard Paterson (@the_nose) YouTube video as a backdrop for our evening, as he is always an entertaining and educational presenter of whiskey history, etiquette and general knowledge.
Mike enjoyed his harder liquors with – my favorite and newly discovered term for the following – a “sidecar” of beer. I’m going to guess he discovered a swallow of beer was needed between every few swigs of Ardbeg, but more on that later. Rick and I alternated with water.
As we grazed on the delicious eats and sampled the four very different spirits, the Continue reading
Our 2012 January newsletter is now available! Whiskey 101 is in session.
Rick and Joe attend an iWish whiskey class led by Kentucky Bourbon Hall of Famer Chuck Cowdery at Maeve in Lincoln Park.
- Jameson Irish Whiskey
- Jack Daniel’s Tennessee Whiskey
- Templeton Rye
- Johnnie Walker Red Label
Chuck Cowdrey knows his whiskey. His blog’s bio reveals that he has 25 years of experience “in and around the American liquor industry,” a fact that comes to life during his relaxed and informative presentation. While he has an affinity for bourbon in Continue reading