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LASC: Burns Supper 2014 with Aberlour

There was a huge turnout for LA Scotch Club’s Burns Supper. My guess is that there were about 80 people in attendance. We were completely sold out.

For 2014, we partnered with Aberlour and drank some mighty fine whisky, including the regular 12 year old, the 12 year old non-chill filtered, the 16 year, the 18 year, A’bunadh (one of my favorites), the 22 year Darkness, and for those that offered a poem – a 1970 Aberlour.


It was a fun night!

Whisky Live 2014 – Los Angeles

January 28, 2015 Past Events, Whisky Live No Comments

LA Scotch Club had a table.


LASC: Peatin’ Meetin’ 2014 List of Bottles

What a glorious sight!


Expressions at the event:

  • Amrut Fusion
  • Amrut Peated
  • Ardbeg 2000 Release 1975
  • Ardbeg Corryvreckan
  • Ardbeg Supernova SN2010
  • Ardbeg Uigeadail
  • Ardbeg 10
  • Ardmore 1996 17 Gordon and Macphail
  • Ardmore 2000 12 Exclusive Malts
  • Ardmore Traditional Cask
  • Arran Machrie Moor
  • Balvenie Islay Cask 17
  • Bladnoch Young Heavily Peated, K&L 2009
  • Bowmore Black 2nd Release 1964 30
  • Bowmore Sherry Matured 1990 16
  • Bowmore 1996 16 Faultline
  • Bowmore 2001 12 Exclusive Malts
  • Bowmore Unchillfiltered Collection 2002 11 Signatory 2175
  • Bowmore Dorus Mor 10
  • Bowmore Laimrig 15
  • Brora 2007 Release 30
  • Bunnahabhain Toiteach
  • Caol Ila 1999 12 The Whisky Trail
  • Caol Ila 12
  • Caol Ila Port Askaig Cash Strength 19 Specialty Drinks
  • Cask Islay AD Rattray
  • Clear Creek Oregon Single Malt
  • Compass Box Peat Monster
  • Connemara Peated Single Malt
  • Connemara Sherry Finish
  • Connemara Turf Mor
  • Connemara 12
  • Eades Islay Double Malt Eades
  • Islay Dew 12 Ewan and Company
  • John Distilleries Peated Cask 2013
  • Kilchoman Machir Bay
  • Knockdhu anCnoc Flaughter
  • Lagavulin Lg4 Specialty Drinks
  • Laagavulin 16
  • Lagavulin 2007 Release 21
  • Laphroaig Authentic Collection 1994 13  Cadenhead
  • Laphroaig 1998 15 Signatory
  • Laphroaig Triple Wood
  • Laphroaig 10
  • Laphroaig 10 Cash Strength Batch 005
  • Laphroaig Quarter Cask
  • Laphroaig 18
  • Ledaig Island 7 Exclusive Malts
  • Ledaig 10
  • Loch Lomond 1994 Whisky Fair 1994 11
  • Loch Lomond Green Peated
  • Longrow Sherrywood 10
  • Lost Spirits Leviathan III
  • Lost Spirits Seascape
  • Lost Spirits Umami
  • Octomore Scottish Barley 6.1 5
  • Port Charlotte Scottish Barley 10
  • Port Ellen 2nd Release 1978 24
  • Schlenkerla Smokemalt Rauchbier Spirit
  • Smokehead
  • Springbank 1995 Cask Strength Specialty Drinks
  • St. Georges The English Whisky Peated

LASC: Burns Supper 2013 with Balvenie

Last night, I had a tremendous amount of fun at the LA Scotch Club’s Burns Supper at Beckham Grill in Pasadena. We had many, many drams of Balvenie Scotch (including the 12 year Double Wood, the 14 year Caribbean Cask, the 15 year Single Barrel, the 17 year Double Wood, the 21 year Port Wood, and Batch 9 of the Tun 1401!), ate some tasty haggis, and recited poetry! For those who entertained us with a poem of their own were treated to a healthy dram of Glenfiddich 30 year old!!

It was great to reconnect with old friends. I can’t wait until the next event.


LA Scotch Club
The Balvenie
Our Haggis Source

Hot Toddy Shots by Gabriella Mlynarczyk of Ink

December 17, 2013 Islay, Single Malt Scotch No Comments

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Hot Toddy Shots by Gabriella Mlynarczyk of Ink

4 packets (28 grams) of Knox unflavored gelatin
1 cup Lagavulin Islay scotch
1 cup fresh lemon juice
1 cup of honey syrup (1:1 ratio honey to hot water that has been infused with cloves, cinnamon and ground ginger overnight then strained)
1/2 cup ginger syrup (1:1 ratio ginger juice to cane sugar)
1/2 cup St. Elizabeth All Spice Dram liqueur or Drambuie
1/2 teaspoon cracked fresh black pepper

1. Pour the Lagavulin in a bowl and add the four packets of gelatin, allow to sit for 1 minute to bloom the gelatin powder.

2. In the meantime bring the rest of your ingredients to a simmer,  but not boil, in a pot. Add the hot honey-lemon mixture to the gelatin and whiskey and stir gently until the gelatin dissolves.

Let sit for 3-4 minutes

3. Whilst waiting prepare a silicone ice cube tray by spraying it with vegetable oil and wiping out the excess with a paper towel. The silicone and oil will make it easier to take the stock cubes out without them sticking or breaking. The mold we use is 1 1/2″ x 1 1/2″ from Bed Bath and Beyond or Cocktail Kingdom sells 1″ ice cube molds

4. Place the ice cube tray on a sheet pan or wooden board. Pour your Hot Toddy mix carefully into each ice cube mold, use a small pitcher or even a small funnel.

5. Place the mold in the refrigerator and allow to set for at least 12 hours, making sure the surface its placed on is even.

To prepare the Toddy:

1. Take a knife that has been dipped in hot water and run it around the edges of one of the cubes, gently pull the sides of the mold away and pull the stock cube out.

2. Slice into quarters then into eighths to make dissolving them easier. Place in your drinking vessel of choice.

3. Pour over 1 cup of either hot tea like ginger or chamomile or just plain hot water–Mlynarczyk infused hers with rosemary and lemon peel–stir for about 30 seconds, add lemon peel and cloves or anise.

Source: LA MAG