Hidden beneath a Dublin shop front lies a secret whiskey bar. Many of you pass them everyday but have never noticed, this is intentional. For in this space, far from the maddening crowds, we will learn about, sample and admire some of the best whiskies in the land. After this we retire to the bar to sample some more of the above and be fed the manliest of meals. This is a free event with thanks to Jameson. Places are very limited though and will be offered on a first come, first served basis for members. Philip will give us a basic rundown of photography in general, with a focus on portraits, talking on the equipment used and different techniques.
Attendees are asked to bring a portrait of their liking for inspiration. The evening should last about 2. Socialise, unwind and flex those disco muscles as we return to Coppinger Row, the place we may as well call home. Tickets go on sale Saturday 8th June from Coppinger Row limited to 4 per person. The recent rise in popularity of craft beers has contributed heavily to our fascination in homebrewing.
Alex will demonstrate everything from the process of preparing the yeast to the fermenting process and you will have the chance to try yourself. If you fancy a behind the scenes look at the magic of the movies and having your ribs tickled please read on. In keeping with the spirit of the evening a whiskey and soda will also be included. Please confirm your place at events thegentlemensacademy.
After a rip-roaring February Disco Brunch we are very happy to announce our next disco date will be Easter Sunday. Our biggest party yet! He is both the European and World Oyster Shucking champion and brings with him a depth of knowledge that is world-renowned and unsurpassed in this country. The event will include oysters of both the native and gigas variety as well as some interesting cooked and dressed options.
Michael will be at hand to explain what you should look for when buying oysters as well as explaining the difference between the various types. As part of the evenings presentation and tasting there will also be a chance to learn how to open and present oysters , and oysters will be introduced individually for tasting. Tickets available by emailing events thegentlemensacademy. Started nearly a year ago as a way for Academy founders to combine their passion for brunching and daytime dancing needs.
The menu is devised by Coppinger Row Chef Billy Scurry himself no stranger to a bit of disco , and the ticket includes a cocktail on arrival, brunch, nibbles later on and entertainment from some of the finest disco DJs in Dublin.
Haig Club Whisky - Master of Malt
Listen Now. The perfect way to unwind, relax, detox or try something new. On a daily basis we ingest toxins through the air we breathe and the food we eat. We also create toxins through stress and tension we carry in our bodies. This 2 hour workshop we give the body an assist in helping its natural detoxing function. The benefits of your yoga practice will enhance your mental and emothional well-being, another aspect of the detox process.
To book your place email us at events thegentlemensacademy. Your Health is at Steak is an informative evening designed to educate gentlemen about beef in the relaxed yet sophisticated atmosphere of this Ranelagh eatery. The evening will focus on the finer points of steak selection, preparation and cooking as well as clarifying a few facts surrounding one of our favourite foods.
7 Lessons on Irish Whiskey
All profits from the evening will be donated to Movember Ireland. Shortly after they opened a shop in Galway with Irish farmhouse cheeses piled from floor to ceiling. Fiona joined in and Dublin markets and a shop on South Anne Street in the city centre were established that year. The Irish cheeses were quickly joined by their European cousins as well as a huge range of other artisan foods including olive oils, cured meats, condiments and pasta sourced during travels in Europe.
For more information or tickets email events thegentlemensacademy. Specialising in old school manly cocktails, Paul Lambert will talk members through the history of cocktails and prohibition before giving members a step by step guide to creating some classic masculine cocktails such as The Old Fashioned, Sazerac, Ward 8 and El Presidente to name just a few.
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I wonder how that tasting would have been had I known this information before I went abroad. I also learned that Scotland makes whisky, whereas, Ireland and the rest of the world make whiskey. Too hard to remember?
Yes, each distillery like to think their product is best. Having just toured two distilleries in the Speyside region, much of what you say was noted in the tour guides spiel. Some of this information was couched in language that leant a positive glow to the marketing of NAS blends. She also explained the difference between single cast and single malt. Thank you for your very good explanation of these confusing issues.
I do still wonder if there are blends of just barley malts but from different distilleries, individual blends of say some Speyside, and Islay whiskers. Like in the cheaper supermarket blends, the originating distillery is obscured on these vatted malts. In those cases, I would expect they are indeed a blend of malt whisky from multiple distilleries.
And of course, there are also well known disclosed quality vatted malts out there, like those from Compass Box who make both traditional blends and vatted malts of multiple distilleries.
See the recent uproar over labeling of This is not a Luxury Whisky and the Flaming Heart 15th Edition, where they initially disclosed the malt mixes. Great article. Leave it to the marketers! Thanks for the information. Fantastic article! Having worked with various alcohol producers, very few Scottish producers seem to be even remotely interested in expanding or venturing into new whisky markets suggestions of Scottish Botanic Whisky are unheard of and not well received.
A great comparison is Japanese whiskies see botanic whiskies , which have still attracted a huge premium consumer base even though in Scotland such products would never be considered as malts. I suppose heritage and traditions are a bitch but I just feel that Scotland has so much more untapped whisky potential. To date, that strategy certainly seems to have done well for them. That said, there are also players on the margins who try to innovate with new approaches although again, labeling restrictions can make that difficult in the UK. Good clear summary.
I have definitely noticed the marketeers at work over the last twenty years that has led to an increase in price even allowing for inflation. The same thing is now happening in the gin market. Thanks for this article. I love to talk about the differences between brands in this part of the world and it is always refreshing to gain some new knowledge.
I would like to know how a blend like Antiquary 35 is finished for the market. Thus the two, five or dozen malts must have been matured for 34 years and four months minimum and added to the three, four or ten grain whiskies themselves matured for 34 years and eight months before marrying them for eight months and then bottling. Does it really work like that?
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If the blenders are nosing new make spirit to determine which malts shall finally find a place in their blend, are they allowed to do that by the distillery selling them the component single malt? Can a single malt distillery sell their product to a blender before it is three years of age, in violation of SWA regulations?
These thoughts linger over and above the wonderfully lucid explanation about how whiskies are blended but I would like you to answer them please. But the SWA regulations do require that the age statement apply to the youngest whisky in the mix including grain whiskies , so all have to be at least as old as stated. The marrying period would not count toward this unless it were done in wood barrels below liters.