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 intense maturation.
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 –
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 offered.
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 Whiskeys
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
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 cocktail time!
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 section.
Mohegan Sun
1 Mohegan Sun Boulevard
Uncasville, CT 06382
United States
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