Grind Time: Adventures in Scotch

Feb. 13, 2014 | 0 Comments

Among the Scotch served at the Honolulu Design Center on Wednesday, Feb. 12, was this bottle of Glenfiddich 21 Grand Reserva Rum Cask, a 21-year-old whisky aged in used rum casks. (Star-Advertiser photo by Jason Genegabus)

Among the Scotch served at the Honolulu Design Center on Wednesday, Feb. 12, was this bottle of Glenfiddich 21 Grand Reserva Rum Cask, a 21-year-old whisky aged in barrels that previously stored rum before being used for Scotch production. (Star-Advertiser photo by Jason Genegabus)

BY JASON GENEGABUS / jason@staradvertiser.com

It’s another great week to be a whisky fan in Hawaii, as Glenfiddich brand ambassador Mitch Bechard arrived in Honolulu for a series of public events featuring multiple styles of Scotch from Glenfiddich and The Balvenie.

Following a Tuesday night tasting in Chinatown, Bechard was the featured guest at a special Scotch dinner presented by Fujioka’s Wine Times at the Honolulu Design Center on Wednesday.

Along with food by Stage Restaurant, three different types of Glenfiddich and The Balvenie were served:

» Glenfiddich 15
» Glenfiddich 18
» Glenfiddich 21 Grand Reserva Rum Cask
» The Balvenie 14 Carribean Cask
» The Balvenie 15 Single Barrel
» The Balvenie 17 Double Wood

It was an intimate affair, with a only a few dozen guests seated at tables set up within Cupola Theatre.

(Star-Advertiser photo by Jason Genegabus)

(Star-Advertiser photo by Jason Genegabus)

Fujioka’s store director Jason Fukeda started off the evening with a brief welcome before introducing Bechard to the room.

(Star-Advertiser photo by Jason Genegabus)

(Star-Advertiser photo by Jason Genegabus)

Bechard, who is originally from Scotland but now lives in California, quickly put diners at ease with a few jokes and some background information about the distilleries being featured during the meal.

(Star-Advertiser photo by Jason Genegabus)

(Star-Advertiser photo by Jason Genegabus)

First Course: Kumamoto Oyster with yuzu and cucumber mignonette; paired with Glenfiddich 15.

(Star-Advertiser photo by Jason Genegabus)

(Star-Advertiser photo by Jason Genegabus)

Second Course: Smoked Salmon Blini with caviar and creme fraiche; paired with Glenfiddich 18.

(Star-Advertiser photo by Jason Genegabus)

(Star-Advertiser photo by Jason Genegabus)

Third Course: Hudson Valley Foie Gras with date puree and toasted black pepper brioche; paired with The Balvenie 14 Carribean Cask.

(Star-Advertiser photo by Jason Genegabus)

(Star-Advertiser photo by Jason Genegabus)

Fourth Course: Confit Pork Belly with beet puree and crispy garlic chips; paired with Glenfiddich 21 Grand Reserva Rum Cask.

(Star-Advertiser photo by Jason Genegabus)

(Star-Advertiser photo by Jason Genegabus)

Fifth Course: Blue Cheese-Crusted Braised Short Rib with herb potato puree; paired with The Balvenie 17 Doublewood.

(Star-Advertiser photo by Jason Genegabus)

(Star-Advertiser photo by Jason Genegabus)

Sixth Course: Lamb Shank Ravioli; paired with The Balvenie 15 Single Barrel.

(Star-Advertiser photo by Jason Genegabus)

(Star-Advertiser photo by Jason Genegabus)

BECHARD WILL host a final pau hana event for fans of Scotch and cigars at Waterfront Plaza on Thursday.

“BURN” will get started at 6 p.m. at the Row Bar and guests will enjoy tastes of Glenfiddich and The Balvenie, plus a complimentary cigar and light pupu. If Bechard is feeling especially generous, he just might share a few pours of Glenfiddich’s newest release, the 19-year-old Age of Discovery Bourbon Cask. Guests were able to sample a bit of this tasty whisky after Wednesday’s meal and it’s definitely worth a try, if available.

Tickets for the cigar night are $30; email info@mnlhnl.com for more information and to reserve a seat, or just show up at 6 p.m. with cash and hope for the best.
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“Grind Time” is always looking for the latest places to get your grub on. Email Jason Genegabus with restaurant, bar or any other food/drink-related item at jason@staradvertiser.com and follow him on Twitter and Google+.

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