Sunday, April 14, 2013

04/12 - 2nd Whisky Kulinarium, Bregenz


Another whisky event this year... the 2nd Whisky Kulinarium in the Cafe Montfort in Bregenz... 

Let's start with the conclusion: good food, good conversation but average to bad whisky.

cigar, cigars, cigar's, blog, blogger, tasted, tasting, tastings, tasty, smoke, smoked, smoking, smokes, smoker, vaduz, kreuzlingen, schweiz, switzerland, suiza, swiss, suisse, whisky, whiskys, whiskies, whiskey, whiskeys, blind tasting, experiment, experiments, review, reviews, reviewing, eldondo, balgach, portmann, portmanns, portmann's, lonsdale, lonsdales, robusto, robustos, corona, coronas, box, humidor, humidors, boxes, tobacco, tabak, zigarre, zigarren, rauchen, verkostung, heiko, blumentritt, heiko blumentritt, jar, jars, ceramic jar, ceramic jars, trip, trips, pharmacy smoke, ans, lounge
The menu

Christoph Soegner, Cafe Montfort

3 of 4 whiskys which went with the food where from Diageo... but I will never understand why they come with the lower end of their range to an event like this. The whiskys were a good combo to the food but if you just look at them they've been average, even worse... Diageo definitely has some others in their portfolio which would've been worth to in the glasses... Clynelish, Dalwhinnie, Lagavulin, Oban... just to mention a few...

BTW... slogan of the evening: in Scotland grows whisky... ah, a new perception. Thx to the specialist from Diageo for that...

Patric Roth, Brand Ambassador Diageo

Cardhu 12 yo.: a nice starter, not more, not less. Singleton 18 yo.: boring. Talisker Storm: a new whisky... undefined age... seems like they've some young stuff they use for it... the "best" whisky of the evening...


Talisker Storm, a new release

The negative highlight: a world premiere from a local distiller called Pfanner (better known for icetea in Germany). A 3 yo. "whisky" aged in a redwine cask. The redwine is called "Phantom" and so was the whisky... like a phantom: no body and even no taste (ok, no taste is wrong but it was a horrible taste... very bitter). My description? A flammable solvent... and they proved it when the flambéed some cheese of the last course with it. The alternative that we'd at our table - another local "whisky" - wasn't much better to be honest...

Walter Pfanner presented his latest whisky - undrinkable for me, I'm sorry to say

Hey guys: leave whiskymaking to the Scottish!

It's fun to try all those German, Austrian, Swiss and whatever whisky... but in the end they all taste like schnapps. And that's what they are... they cannot be compared with a Scotch! Even if it's an average Scotch...

Enough complaints... the rest of the evening was great... the food excellent and we'd a lot of good conversation and a lot of fun at our table...



Harald Moosbrugger from www.moses-kost-bar.at





Christoph Soegner - pouring a storm in a whisky glass

Martin Berthold from "Wirtshaus am See", Bregenz




No comments:

Post a Comment