Tuesday, April 30, 2013

04/27 - Whiskyfair in Limburg


Whiskyfair in Limburg, a must go for every whisky enthusiast!

This year's my tenth visit after I made a break when we moved to Switzerland a few years back. Every year I think "Damn, the place was really packed with people this time" but you think it every year... and it gets more and more...

Even though it was so crowded I still had the chance for very good and interesting conversations at the different stands and I tried some really excellent whiskys... too much to mention them all but here are a few:
  • 20 yo. Highland Park bottled in the 70s
  • 12, 15 and 17 yo. Bruichladdich bottled in the 70s
  • Laphroaig 20 yo. from the SMWS
  • Laphroaig 1979 - 1999, Berrys' Own Collection
  • Springbank 12 yo., redbrown ceramic jug
  • Macallan from 1963
  • Ardbeg Provenance
  • and so on...
The summary of my visit to the Whiskyfair 2013 in Limburg? Full house and tons of excellent whiskys!

Nothing more to say, just enjoy the pix!

It's full and the crowd is thirsty

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Old and crusty Springbanks

Talisker 12 yo.

Highland Park, 19 yo., bottled in the 70s or 80s

Ardbeg 24 yo. bottled by Silver Seal

Springbank 1973 - too rich for my blood

Great range of the SMWS

Bruichladdich, Springbank, Macallan - all old bottlings

Whisky Doris

Liquid Sun Collection

Riegger's Collection

Old Laddies

Bruichladdich 17 and 21 yo., bottled in the 80s

Buichladdich 10 yo. from a Sherry Cask, bottled in the 80s

Lagavulin 12 yo., another old bottling

Ardbeg 1977 at a good price per dram


Great stuff but unfortunately the last jug has been sold 5 mins before I asked

Bowmore 35 yo. - liquid heaven

Another 70s bottling of a 20 yo. Highland Park

What a bomb! I love it! Laphroaig 20 yo., Berrys' Own Selection

Bagpiper

Macallan 1963 - nuff said!

Macallan 1963 and 1994 BBF - a match made in heaven

Serge (left) from www.whiskyfun.com

Caol Ila 16 yo. from Whisky Doris





Wednesday, April 24, 2013

04/20 - Cuban Night at Castle Brunnegg


Another Portmann event, another great night! After several events in the Drachenburg in Gottlieben this event was held in a very nice location in Kreuzlingen: Castle Brunnegg.

For this occasion a friend of Urs that he knows for a long time will do the cooking, celebrity chef Berthold Siber. A side fact: the two guys who normally run the gourmet restaurant there have been educated by him... so the trainer and his student come together again... and created an outstanding menu which was really suitable for the whole event.

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Castle Brunnegg, Kreuzlingen

After the arrival champagne was served and the first cigar of the evening, a Rafael Gonzelaz Perlas was fired up... I smoked some of those little buggers recently and I really like them... a good cigar for a fair price. A lot of familiar faces around and so a lot of conversation startet before all the people took their places.

The champagne is chilled


Rafael Gonzalez Perlas as a starter





Ana from the Cohiba factory




2 new cigars were presented too... not really new, but the way they're packed is new. It's the Romeo y Julieta Petit Churchill and the Cohiba Piramde Extra... both in alutubes. Nice presentation, no doubt. The Petit Churchill was a positive surprise... I smoked some of the ones from the plainbox when they came out and I was absolutely underwhelmed by them... a boring smoke, just some hot air! This one was much better, a good smoke with a lot of flavor... but anyhow: it's not my favorite size. The Cohiba... the flagship cigar... my honest opinion? Flat, boring, mild. It was announced as a really strong cigar when the guy from the Intertabak presented it... but it definitely isn't... mild, maybe medium. That's it. Loose draw, no taste. Not worth the buck for me...

Urs Portmann serving the Romeo y Julieta Petit Churchill AT






Urs Portmann serving the Cohiba Piramide Extra AT



Urs Portmann and celebrity chef Berthold Siber





Ana and Urs



As I said before... the food was excellent. I don't remember the exact description of each course but here you see some pix... enjoy it!

Amuse Bouche

Salmon, bear's garlic from and Wasabi sorbet

Ravioli

Veal steak

Portmann No. 1 for dessert