Elements of Taste with Trevis L Gleason

  • 23 Nov 2017
  • 8:00 PM - 10:00 PM
  • Benners hotel, Main Street, Dingle, Kerry
  • 15


Registration is closed

With Christmas just around the corner, join us for a unique evening of food and whiskey pairings with chef and food scientist, Trevis L Gleason. Dingle is quite rightly regarded as the foodie capital of Ireland and in this tasting, Trevis will personally pair both the food and whiskey in order to bring out the various flavours in both.

What we taste in whiskey is based on physiology of sensory inputs just like when we taste food.  We’ll explore the base elements of flavours – sweet, salt, sour, bitter, and the mysterious “umami” – in whiskeys from around the world by sampling them with foods selected and prepared for each.  Far from a “whiskey pairing meal”, this event is sure to be an enjoyable and educational evening for all.

As there will be food provided, this tasting will cost an extra €5 per person

NB. No cash accepted on door

Whiskeys & Food Tasted

Manhattan cocktail (USA) paired with Gruyere cheese puff (starter)

Baker’s 7yre old straight Bourbon (USA) paired with Sweetcorn cake & Ted Brown’s crab mayonnaise. (sweet)

3 Lagavulin 16-Year Old (Scotland) paired with Sea salted dark chocolate (salt)

Teeling Rum Cask (Ireland) paired with Brûlée cumquat (sour)

Laphroaig quarter cask (Scotland) paired with Porter-braised, smoked shoulder of beef (bitter)

Dingle Pedro Ximenez cask (Ireland) paired with Pepper Dulse & porcini butter (umami)

Jameson Caskmates Stout (Ireland) paired with Franciscan Well porter (bonus)

© 2024 Irish Whiskey Society

Powered by Wild Apricot Membership Software