Historically, tasting participants have shown their appreciation to servers at our functions by making an individual contribution at each tasting. The membership has decided to make a change in that policy for 2017. Effective 2017, annual dues will include all gratuities and the Whisky Society will reward wait staff directly. Dues for 2017 will be $225. This represents no increase in the basic membership; the $25 change covering gratuities.
The Scotia Whisky Society will be holding its annual Wine & Whisky in the Summertime at the Bedford Yacht Club on July 18 from 6:00 to 8:00. Guests are encouraged. With wine as an option, this will be an excellent opportunity to bring a partner that has yet to embrace the magic of whisky. Guest fees will be $25 per person. There will not be a meal but heavy hors oeuvres will be on offer.
We will be bringing all of our unfinished bottles from former tastings as well as a few new ones. This will be an excellent opportunity to have one last sip of a favourite that you might have enjoyed or one you missed.
Our last Whisky & Wine had a great turnout of members, partners & guests. Make sure you mark it on your calendar. You’ll receive an RSVP invitation prior to the event.
The membership dues for 2016 will remain unchanged at $200. We expect to have another half dozen quality events this year. Members will soon receive an “invitation” to renew. Please respond yes or no if you intend to renew your membership.
To ensure your membership renewal, payment must be received by December 31st. Please bring payment to the November tasting or mail a cheque for $200 payable to Scotia Whisky Society to:
92 Snowy Owl Drive
Bedford NS B4A 3L4
Please assist us by responding to the invitation to renew by November 30 in order that we will know how many new members we can accept.
Join us for our next tasting at a new venue; Lot 6, a sister restaurant to The Press Gang. Thanks to the efforts of Wally Fraser, we will be sampling 3 to 5 whiskeys this evening. Please RSVP by Monday November 9th.
Lot 6 is located at 1685 Argyle, around the corner from The Press Gang.
If you have not received your PunchBowl invitation by email sent on October 30, please contact Ed Rosenberg at firstname.lastname@example.org and advise of your intentions.
RSVPs have been requested by November 9th, after which guests can be accepted if space is still available. Please advise Ed if you have a guest you’d like to bring. Guest fees are $50 per person.
Our September Tasting was held at The Press Gang on the 29th.
Prior to the tasting there was an election of officers in preparation for the 2016 year. The new officers are:
President – Ed Rosenberg
Vice President – Harvery Silverstein
Past President – Jan Malone
Secretary – Alan Barnett
Treasurer – Colin MacLean
Quartermaster – Jack Novack
Thanks to all who worked so hard in 2015 and to those who have stepped forward to serve in 2016.
The night’s tasting was sponsored by The Scotch Malt Whisky Society. Kelly & Rob presented and described a half dozen of their cask whiskies:
Cask No. 59.21 – Subtle Fruits and Minerals
Cask No. 7.103 – After Church
Cask No. G7.9 – A Sultry Smoking Seductress
Cask No. 27.107 – To the Manor Born
Cask No. 129.6 – Peated Candy
Cask No. 66.65 – Holy Smoke!
The Scotch Malt Whisky Society’s participation was very much appreciated. It is a members only Society which specializes in cask whisky. Membership information can be found at their web site www.smws.ca.
As usual, the Press Gang put on an excellent tasting menu. It included:
- Clam Veloute-Leek and potato brunoise with lobster oil and cristini wafer
- Tuna Capaccio-sashimi crusted tuna loin iron seared, green papaya salad
- Pork Belly-Pineapple Braised with vanilla and Star Anise honey, bean and bacon cassoulet
- Steamed Atlantic Salmon-Smoked Heirloom tomato Relish
- Applewood smoked duck Breast-Beet confit flavoured with cointreau
Many thanks to Doug Reid, Wally Fraser and the kitchen and wait staff at The Press Gang.
The next scheduled tasting is Monday, the 16th of November.
The tasting on May 25th will start @ 7:00 at the Press Gang Restaurant.
- Pear & Parsnip Veloute with Brie and spring onion oil
- Seared Scallop with whisky/lemon sabayon, beet confit
- Herb & pumpkin seen drusted lamb chop with eggplant caviar & port reduction-pomme alumette
- Braised Pork Belly-celeriac puree, honey & soya glaze, wilted kailan
- Labneh cheesecake-almond brittle
- Jamisons Select Reserve
- Tullamore Dew
- Connanara Peated