Whisky is a bit of an acquired taste. Its high alcohol content has earned it the reputation for putting hair on young men’s chests. Yet despite its ability to pack a punch, this libation is filled with rich and diverse flavors.
While each country traditionally produces its own style of whisky, one thing is consistent – they’re all grain based. This is what distinguishes whisky from other alcoholic beverages like calvados (made from apples) and brandy (made from grapes).
Interested in learning about the full breadth of whisky’s flavors? Curious how single malts pair with food? Want to discover new distilleries or re-taste the ones you love? January 16 – 19, the 9th annual Victoria Whisky Festival invites you to sip, savor and explore whisky.
Held at the Hotel Grand Pacific, located by Victoria’s Inner Harbour, the festival offers a variety of tastings, pairings, seminars and classes. Some of the highlights include:
Women, Whisky & Chocolate with Alwynne Gwilt
Get beyond the classic wine and chocolate pairing with a whisky and chocolate pairing. This women only seminar and tasting will be lead by Miss Whisky founder and editor, Alwynne Gwilt and Vancouver chocolatier Hodie (Heather) Rondeau. Together they’ll show you whisky and chocolate have a lot more in common than you might think.
The Grand Tasting Featuring Richard Paterson, Master Blender
World-wide whisky super hero Richard Paterson is a living legend with a nose for flavor. Paterson’s deep opposition to combining whisky and ice means you should probably leave your ice bucket at home. But come ready to savor. Both Dalmore and Jura whiskies will be sampled.
The Forty Creek Distillery Masterclass with John Hall
Discover a winemaker’s approach to making whisky from Forty Creek Whisky Maker John Hall. He will explore the grain selection process. He’ll discuss how distillation methods are selected. He’ll cover why different types and chars of barrels are used. And, he’ll tell you how he determines the lengths of ageing and finishing whiskies.