We took our palates on a trip
around the world (without a need for a passport) during the impressive
selection of offerings at the Whiskeys of the World tasting
and pairing presented by Beam Suntory, Inc.
during the 2022 Mohegan Sun, Sun Wine & Food Festival
held at the Mohegan Sun located in Uncasville,
Connecticut. It was an evening of tasting old favorites and discovering
new ones. We also had the opportunity to sample food pairings from the Celebrity
Chefs - Brian Duffy, Kevin Des Chenes, Lamar
Moore, and David Rose. Cheers!
Whiskeys of the World
Sun, Wine & Food Festival
First Destination - Ireland
We began our "trip" with Irish
Whiskey tastings and a delicious food pairing from Chef Brian Duffy.
Irish Whiskey offerings included Kilbeggan, Tyrconnell, and Connemara.
Kilbeggan was established in 1757 and is the oldest distillery in Ireland., and
Tyrconnell was established in 1762. During the tasting, we reacquainted
ourselves with Connemara, made by Kilbeggan Distilling Co, a peated single malt
Irish Whiskey aged for 12 years that was especially tasty.
Chef Brian Duffy made a Celtic
Mulita, to pair with the Irish whiskeys, which he described as being like a
Mexican street quesadilla, made with grilled cabbage, onions, and rashers and
three types of cheeses: Chihuahua (a Mexican cow's milk cheese, similar to a
cheddar), Cotija (a Mexican Cow's milk cheese similar to a feta), and Wexford
Cheddar from Ireland, topped with whiskey and honey braised onions, and pickled
Thai chilies done in whiskey and white vinegar and wrapped in tortillas.
Second Destination - Scotland
"Traveling" to Scotland, the
"pipes" were a calling from their bagpiper, and we answered the call by tasting
their various selections from Laphroaig and Bowmore, both of which
produce Islay Single Malt Scotch Whisky. Chef Kevin Des Chenes was the
featured chef for Scotland, and Brand Ambassador Simon Brooking was on
hand for a chat about the nuances of the products offered.
Laphroaig, established in
1815, offered tastings of Laphroaig Select, 40% alcohol, Laphroaig 10
Year, 43% alcohol, and Laphroaig Quarter Cask, 48% alcohol. It was
interesting to compare their line side by side and we especially enjoyed the
Laphroaig Quarter Cask, (described on the bottle as the perfect marriage of
peat and oak), 48% alcohol, which uses smaller aging barrels to create a more
Bowmore, established in
1779, offered tastings of their Bowmore 12 Year, 40% alcohol, and their Bowmore
15 Year, 43% alcohol, matured in bourbon barrels then finished in Oloroso
casks for three years.
Chef Kevin Des Chenes
created a delectable Scotch Egg with Maple, Black Pepper to pair with
the whisky offerings. For those unfamiliar with a Scotch Egg, it is a
hard-boiled egg wrapped with sausage, coated with breadcrumbs, and deep-fried.
When cut in half it is the culinary equivalent of a geode, lovely on the
outside, even better on the inside.
VIDEO- Chef Kevin Des
Chenes plating his pairing - https://youtu.be/vgsXyF5Ccd8
Chef Lamar Moore & Chef Kevin Des Chenes
Third Destination - Japan
We explored the Japanese Whisky
offerings that included Toki Japanese Whisky, 43% alcohol, Hibiki
Harmony, 43% alcohol, Yamazaki - 12 Year, 43% alcohol, (Suntory's
flagship single malt whisky from Japan's first and oldest distillery), and Hakushu
- 12 Year, 43% alcohol, with a delicious pairing from Chef Lamar
Moore. Guests also had the opportunity to meet with and chat about the
products with Brand Ambassador Gardner Dunn. We thoroughly enjoyed
reacquainting ourselves with the stunning nuances of the Japanese whisky
Chef Lamar Moore created a mouth-watering
Pan-Seared Ribeye with Miso Whisky Butter with Kale Lemongrass Chimichurri
Potatoes to pair with the Japanese selections.
Back in the USA - Southern
Our last stop on our whiskey journey
was the USA, with Southern Whiskeys selections, which included Jim
Beam Black, 43% alcohol, Kentucky Straight Bourbon Whiskey aged in American
White Oak barrels. Other selections included Legent Bourbon, 47%
alcohol, Kentucky Straight Bourbon Whiskey, Basil Hayden Toast, 40%
alcohol, Kentucky Straight Bourbon Whiskey, Knob Creek - 12 Year Bourbon,
50% alcohol, Kentucky Straight Bourbon Whiskey, Maker's Mark 101, 50.5%
alcohol, and Marker's Mark 46, 47% alcohol. Chef David Rose was
the featured chef, and guests also had the opportunity to chat with Brand
Ambassador Tim Heuisler.
We especially liked the Basil
Hayden Toast, a Kentucky Straight Bourbon Whiskey "artfully aged" from The
James B. Beam Distilling Co. established in 1795. It was also interesting to experience
the Maker's Mark 101 and Maker's Mark 46 in a side-by-side tasting.
To pair with the Southern
Whiskeys, Chef David Rose created a sumptuous Porcini-Crusted
Porterhouse with Sun-Dried Tomato Chimichurri and Duck Fat Fingerling Potatoes.
VIDEO - Chef David Rose describing his pairing - https://youtu.be/z0cvcIdjhmc
The Whiskeys of the World event provided
connoisseurs as well as whisky novices to sample and learn about more a diverse
selection of whiskeys by the tastings, meeting with the brand ambassadors, and
enjoying excellent food pairings from the celebrity chefs. It was the perfect
evening to share the love of whiskeys with old and new friends and try an
exceptional range of whiskeys from around the world.
Band Ambassadors and Chefs - CHEERS!
Until next time, cheers, it's
For more information on Mohegan Sun or one of their upcoming
events, please visit the website: www.mohegansun.com.
Debra C. Argen & Chef Lamar Moore
Read more about the Mohegan Sun
in the Hotels and Resorts section, Restaurants section, Gastronomy section, and Liquor Cabinet
1 Mohegan Sun Boulevard
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