Published on February 12th, 2015 | by Greg0
Whisky Live 2015: 300 Drinks, One Night Of Fun!
The end of February is one of the toughest times of the year in the Northeast- the cold has sunk in deep, spring and summer seem distant memories and still far away, and there aren’t many holidays to brighten up the calendar. Thankfully, one of the highlights of our event calendar falls on February 25th, sure to make the week livelier and lift our spirits… with spirits.
Whisky Live 2015 is coming back to New York City, and there is absolutely no excuse not to grab a ticket and join us for a tasting that includes not only a nice dinner and some fun entertainment, but also the ability to sample from over three hundred different scotches, bourbons and whiskies from around the world. Your ticket also gets you a souvenir Glencairn tasting glass, and access to some of the master classes as well, hosted by brand ambassadors (extra fee of $20 for each hour long session). We’ve been before, and it’s always a good time- and the venue is always lovely as they take over The Lighthouse at Chelsea Piers from 6:30pm to 10pm.
This year’s menu looks even better than normal, featuring braised bourbon molasses brisket and a sweet potato hash, and the class topics cover everything from how wood makes a difference to the evolution of whisky in Scotland. The complete list of distilleries and companies attending is quite lengthy, but most everyone is there, from Bowmore and Ardbeg and Glenmorangie to Four Roses, Bushmills, Templeton, and Redemption. We’re looking forward to Himalayan whiskey, spirits from Bhutan, and checking out Compass Box, along side other classics like Glenlivet and Lagavulin.
Tickets start at $119, and a limited number of VIP passes ($149) are still available that grant an extra hour of more private tasting starting at 5:30 as well as a one year subscription to Whisky Magazine. Whisky Live is simply the best event to broaden your palate, to explore the wide world of the famous spirit, and warm up your winter with a little bit of peat, smoke, and rye.