Dorothy Parker (1893-1967) was a writer (short stories, poetry, screenplays), one of the founders of the Algonquin Round Table, and a wisecracking, witty critic of 20th-century idiosyncrasies. Dorothy Parker’s quirky remarks and crass opinions were her hallmark. Here are two samples:
“I like to have a martini,
Two at the very most.
After three I’m under the table,
after four I’m under my host.”
The other player is the gin by the same name—Dorothy Parker Gin, produced by New York Distilling Co., an outstanding craft distiller in Brooklyn. (I will write more about NYDC specifically, in an upcoming post. For now, suffice to say that these folks make outstanding gins and rye whiskies. You can find them here.)
Last but by no means least, there is Center Bar, an elegant restaurant, wine bar, and cocktail lounge located on the 4th floor of the Time Warner Center. Under the direction of Chef Michael Lomonaco, whose neighboring Porter House Bar and Grill has established itself as one of the city’s leading modern steakhouses. Porter House is far and away my favorite NYC restaurant and arguably the best steak house in town. Drinks at Center Bar and dinner 50 paces away at Porter House—well, in my opinion, it doesn’t get better than that.
By the way, Porter House was judged to be the Absolute Best Steakhouse in New York and Michael Lomonaco’s creativity is an important element in the story.
Here’s to Dorothy
August 22nd is Dorothy Parker’s birthday. So, in 2015, Allen Katz, one of the founders of NYDC and Michael Lomonaco, chef and partner at Porter House and Center Bar decided to pay tribute to her and create drinks and a fun experience in her honor. They’ve been running the event every year since.
This year they lined up some of the foremost bar chefs and mixologist and had them create a “Here’s to Dorothy” drink menu. The cocktails were spectacular from the name to the ingredients to the luscious taste.
Be sure to look for the event next year. I’m told Michael has something special planned.
Oh, and if you stop by Porter House, try the Wagyu New York Strip Steak. Unbelievable.
For the past five years, Josh Hatton and Jason Johnstone-Yellin have been holding an event involving whisk(e)y tastings, education, and an overall fun evening. On June 15, at Studio 450, they will have their 2017 New York City show. (Other shows are in Chicago and Seattle.)
I’ve been intrigued with this event and set out to learn more about it by contacting Josh and talking to previous attendees and industry insiders.
Let’s start with their simple description from their website:
“The world famous Whisky Jewbilee is a nationwide parade of top-shelf spirits and fine kosher dining for whisky lovers of any faith.
Many of the people I spoke with told me previous shows have had huge turnouts and they consider the event to be top notch.
The Whisky Jewbilee is one of three businesses owned by the Jewish Whisky Company LLC, an umbrella organization that also owns two other companies—Whisky Geek Tours of Scotland and Single Cask Nation. The latter is an independent bottler that describes itself as follows:
Single Cask Nation began as a social fellowship or membership society organized around the right to purchase rare, fine single cask whiskies under the Single Cask Nation label. More than a mere club, Single Cask Nation represents a unique virtual community in which members share a common affinity for the quality whiskies and other spirits of the world.
The idea is as old as scotch whisky itself. Johnnie Walker, Chivas Brothers and many others began as purveyors selling whisky from various distillers. Single Cask Nation has some interesting offerings. You might want to check it out.
The event—Jews and Booze
You might not realize it or never thought about the fact that members of the Jewish faith love whisk(e)y. A June 2013 NY times article, had this to say:
“Whiskey has numerous fan bases, but few are more devoted — and arguably less noticed by the press and public — than Jews, particularly observant Jews. Synagogues are increasingly organizing events around whiskey, and whiskey makers are reaching out to the Jewish market.”
In fact, many religious Jews wanted to attend Whisky Fest but could not because it’s held on Friday and Saturday nights. So, Whisky Jewbilee was launched in 2012 (on a Thursday night) with the blessing of the Whisky Fest people. It grew significantly over the years.
Today, the event will cap at 450 attendees and 80 companies/brands will be present with roughly 300 whisk(e)y SKUs (individual brands). But check this out—this is not a drinking event as much as it is a knowledge event and a one to one dialogue between producer and consumer. You won’t find beautiful people from central casting behind the tables or actors mindlessly spewing memorized lines. What you will find are whisky aficionados and well-informed representatives of the distilleries.
By the way, many marketers have told me that kosher consumers are very brand loyal. Perhaps more so than many other market segments.
About that Kosher thing…
I’m far from an expert on Judaica matters but I couldn’t help but wonder about what possibly could be in whisk(e)y that would violate the rules of kosher. So, I spoke with Josh about it and did some research.
What I learned is that there is nothing in whisk(e)y to make it non-kosher. Wine on the other hand, because of its sacramental use, has strict kosher rules. But with a few minor exceptions, nearly all whiskies are okay.
The organizers welcome all whiskies regardless of maturation style. This means that whiskies matured in sherry, port or other wine based casks are perfectly fine and will be present at Whisky Jewbilee. They believe all whisk(e)y to be kosher-by-nature unless the whisk(e)y is flavored. At their event, only the food is under kosher supervision.
The flavored whisky situation has to do with the fact that the flavorings used to augment the whiskey taste might contain non-kosher elements like glycerin. It would take certification to assure observant Jews that the glycerin is a vegetable rather than animal based oil.
But you will find some amazing whiskies there including some of my favorites from Brenne Whisky, Koval Distillery,FEW Spirits, and the best in the world, including—Bowmore, Glen Grant, Four Roses, Michter’s, High West, and many more.
The organizers of the event have invited me to be there and part 2 of this article will be after June 15. If you attend, please look for me and say hi.
The Chicago Whisky Jewbilee will be on November 9 at Artifact Events. The Seattle show will be some time in February or March.
And, remember, you don’t have to be Jewish to attend. Just enjoy!
I first met Paul Pacult in the early 90s when I was running marketing for Seagram Americas. He and Gary Regan invited me on their radio show to discuss Single Malts and The Glenlivet. Over the years I’ve come to admire his passion for the spirits and wine industries.
I consider him to be among the top experts in the business. Consequently it’s not a surprise that I jumped at the opportunity to attend his first The Whiskey Authority (TWA) session in New York. Before I go into that, for those of you who don’t know him or of him, here’s a brief background.
Writer, educator, journalist, consultant, and more
In a 2006 article, Forbes described him as “America’s foremost spirits authority.” His F. Paul Pacult’s Spirit Journal (which I read avidly) is considered a top notch and independent source of reviews and ratings. He has also been a journalist writing for such publications as The New York Times and scores of magazines.
What I find most interesting is his consulting and educational training practice. In fact, when I was managing the introduction of a Mongolian vodka a few years ago, I turned to Paul for an evaluation of the brand’s taste profile and its strengths and weaknesses versus competition. What I learned was extremely helpful.
While there are many wine and spirits tasting competitions out there (I often think too many), Paul’s Ultimate Spirits Challenge and Ultimate Wine Challenge, are, in my view, the best and most meaningful. (Here’s an article I wrote a few years ago about the spirits competition.)
A number of years ago, Paul launched The Rum Authority, described as “a series of seminars dedicated to demonstrating Rum’s universal appeal to both the novice and expert alike.” Which brings me to his newest endeavor, The Whiskey Authority (TWA).
The Whiskey Authority sessions
The inaugural session I attended was fascinating and well worthwhile. Here I am with none-of-your-business number of years in the industry, worked for the biggest and best (as an employee or consultant), and “been there
and done that” knowledge and understanding of booze. Well, I’m not embarrassed to tell you that I learned a great deal in the few hours I spent at the seminar.
First and foremost, Paul is an outstanding speaker/lecturer and very entertaining as he educates his audience about a serious and often confusing subject. The audience at the seminar is primarily bartenders (the critical consumer influencer these days) with a smattering of distributor sales reps and (ahem) one or two bloggers.
The session begins with a fun-filled and informative talk about whiskey including the critical elements and their role, all laced with amusing and engaging stories based on Paul’s 30+ years in the industry. Each of the products presented were first given the “nose test” then two blind taste tests. It was particularly fun to try and guess which brand was being tasted, before Paul revealed the brand.
Brand members support TWA and there were 12 brands to taste. Sue Woodley, Paul’s wife/partner, told me they had more than 15 wanting to participate but they felt that was too many for one session.
The session had whiskies from Scotland, Ireland, and the United States. I asked Paul why he did that rather than concentrate on one particular country. His answer makes good sense to me:
“The guiding mission of TWA is to erase the conflicting and confusing information about whiskey categories, so it’s necessary to showcase whiskeys from around the world. In this case in 2016, we feature whiskeys from three nations in various subcategories to draw explicit differences. In the future we hope to have whiskeys from Canada, Japan, India, etc.”
I also asked Paul about the sponsors and why they participate. His answers were not surprising. TWA provides an opportunity for brand’s to have their story told to leading bartenders in important markets; to have their brand blind taste tested on “a level playing field” to highlight their virtues in a friendly environment; and, to be part of a program that’s purely educational.
I think it’s more than that. It’s all about Paul Pacult, an acknowledged and unbiased expert, who gives the presentation greater seriousness and credibility.
The brands that participated included Chivas, Michter’s, Highspire, Aberlour, Johnnie Walker, Redbreast (the one I fell in love with), among others.
* * *
In addition to the session in NYC, there was one in DC and one coming up on June 20th in San Francisco. Three more are in the planning stage for this year. But, they are by invitation only.
As far as I’m concerned, this is a showcase and opportunity that should not be missed by either large or small brands.
Hey Paul, where were you when I needed you? I would have had as many Seagram brands as you could accommodate at your sessions.