Lassie's top 12 countdown of 2016 - Number 7!! Old young whiskies are where it's at!

I didn't travel as much in 2016 as I normally do. Family "stuff" kept me close to home. However, I was fortunate to take part in 4 or 5 tastings where old young whisky was being served. Two examples were at our very own festival here in New Brunswick -> The New Brunswick Spirits Festival where the Saturday master classes are for the true whisky geek. These classes would make most of you green with envy. This year we were extremely lucky to have Davin de Kergommeaux lead us through a vertical of Imperial whiskies. You read correctly.  A vertical selection of whiskies from a silent distillery. The line up:

1. G&M Connoisseurs Choice, D1970 - B1987
2. Signatory Un-chillfiltered collection, D1995 - B2015 Cask 50229 & 50330
3. G&M Connoisseurs Choice, D1993-B2011
4. G&M Exclusive, D1998 - B2014 Cask 1224
5. Imperial 15 (Distillery Bottling)
6. Benn a Cheo, D1995 - B2013 Cask 50229

What an amazing tasting to attend!  BUT WAIT!!! Then the second tasting started and, if you can imagine was even more amazing:

Entitled the Chairman's dram, this class sold out almost immediately and had people travel over 2,000km just to attend. Why you ask?

1. G&M Rosebank, D1979 - B1993
2. G&M Millburn, D1971 - B1988
3. Springbank 12 Rum wood, D1989 - B2002
4. G&M Port Ellen D1974
5. Littlemill 8 year old late 1970's
6. Port Charlotte 15 year old, Nouet Private Cask

Now... I dare any of you to tell me this was not a whisky enthusiast dream dram day!  

Of the 12 drams I tried that day, many were the type of dram where the entire room was so quiet you could have heard someone's stomach rumble if they were hungry! But... the stand out for me, above all the rest, was the Signatory Imperial 10 year old (Bet you thought this Lassie was going to say the Port Ellen!)

It was the best Imperial I've ever tasted and as far as I'm concerned should be one of the bench marks of what an ex-bourbon matured whisky should nose/taste like. It truly was perfection for me. 

And yes... I took notes:

Colour: Old gold

Nose: Fresh coconut milk, papaya and mango salad. Really fragrant!

Palate: Honeyed vanilla whipped cream on a fresh Caribbean salad. 

Finish: Long, sweet and very warming. Creamy even.

What a dram! What a Saturday... Hell, what a festival!!! The door is always open for anyone who would like to come and experience our festival, seriously one of the best in North America and worth every single dollar!!!

Here's to the unicorns and the once in a lifetime opportunities.  I hope 2017 has more of these on the horizons.

Cheers and down to number 6 and 5 tomorrow!

Lassie

Guest blog - Raising My Spirits, Benoit Bailey

Benoit and I met virtually, as is often the case when it comes to #whiskyfabric, however we also had the opportunity to meet face to face. Not in Canada, as you might suspect but on Islay. We have become fast friends and try as much as we can to stay in touch. Last year after attending our New Brunswick Spirits Festival, I had posted several photos on social media. Our festival has a bit of a cult following, you see, and for us "locals" it's a well guarded secret we only divulge to the very lucky. Benoit saw my photos and sent me a quick DM stating: "Where on earth did those whiskies come from!?"...  and so it began. I invited Benoit to come and visit us in New Brunswick for the 2016 festival events. This is Benoit's adventure:

"Until now, I had never attended a multi-day whisky festival as there are none in my home town of Montreal. I knew I would need to take a week's vacation to travel to whichever festival I would choose. I've always thought that my first one would be on the other side of the country as this is the one everyone seems to talks about = The place to be. To take 7-10 days off because you need to fly to get to a festival when you only have a few precious weeks of vacation/year, is a difficult decision. But, in November 2015 a few people posted photos of a Dallas Dhu masterclass on twitter. They were in Fredericton New Brunswick which is approximately an 8 hours drive from my home. Wait, I thought to myself... A Dallas Dhu MC in the Maritimes? How and why did I miss that? The decision was instantly made. Next year, 2016, the 21st annual NB Spirits Festival, aka Raise your Spirits/Levons nos Verres, would be my very first multi-day whisky festival (Twenty-first, really? This means this is the oldest whisky festival in Canada. I did not know that).

Fast forward to late September 2016 and the festival schedule was made public. And...  yes, another closed distillery tasting on the last day, this time Imperial. After exchanging messages with #whiskyfabric members that attended in the past, my events and master classes were selected! Four out of 5 busy days ahead, as I decided not to attend the first day event, a rum dinner.

The choice of MC on the Thursday was overwhelming for a first time attendee. Three-time slots, each 90 minutes with a choice of nine MC with a 30 minutes break between. No typo here, 27 DIFFERENT (yes, no repetition) MC's to choose from. This year included cocktail classes with Matt Jones, Canadian whisky by Davin De Kergommeaux, two rum MC's, a blind tasting MC, and all your favourite brand names including battles between Talisker and Lagavulin, another between Oban and Caol Ila.

I attended Friday's Ultimate Master class, a sampling of twelve desert-island drams plus a thirteen as a bonus. This included a Brora 35 yo, Mortlach 25 yo, Macallan Reflexion and Benromach 1976. You get the picture! I had never done speed-dating but the UMC felt like its whisky version! I fell for the "young" vibrant Glenmorangie 25 yo at first nosing/taste despite the fact that I had my eyes set on the beautiful old classy Brora 35 yo! (At least, it was with a 25 year old guy and not a NAS that I did not know if it was under 18!!!). The UMC was not only ultimate by the selection of whiskies offered but also because of its value. I saw on twitter that the 13 bottles we had the pleasure of tasting had a value of $9,373 in New Brunswick. Considering we were sampling half ounce pours, we drank almost $200 worth of whisky for only $60. My Friday evening did not end there as the festival showcase was next. I really enjoyed the fact that outside the main ballroom a second small showcase took place of local foods such as cheeses as well as some excellent cold and hot smoked salmon. It was a perfect way to take a break from the noise and warmth of the festival showcase.

Then... there was Saturday. Two masterclasses impossible to duplicate anywhere else in the world: An Imperial vertical tasting and the Chairman's Dram. Imperial is not only a closed but demolished distillery. We were offered a selection of six drams that were very different from each other. The first was the only official release of Imperial, a 15 year old. Yes, you read correctly, we were served a dram of the only official bottling of this closed distillery tumultuous history. Despite being opened in 1897 Imperial was shut down more than it was open before being closed for good in 1998 and demolished in 2013: mothballed a first time just after its opening, a bad omen I guess, from 1899-1919 and then for thirty years from 1925 to 1955, and a third time from 1985 to 1991. Only one official bottling and I tasted it in Fredericton. Davin De Kergommeaux brilliantly animated this MC. If you see an Imperial Signatory from the Un-Chillfiltered Collection distilled on September 18, 1995 and bottled on November 11, 2015 casks 50229/50320 at 46% GET IT!. It stood out of the group and as pointed by Davin, the one likely showing the most of the Speyside distillery character in our tasting, it truly was a stunner.

This was followed by the Chairman's Dram MC, animated by the founder and Festival Chair and owner of the Fredericton's pub, the Lunar Rogue, Frank Scott. This year we tasted five drams from his own personal collection gathered from the mid-80's and a surprise, the oldest bottling of a Port Charlotte (15 years old) from Martine Nouet Private Cask, a treat and honour to taste this in her presence. The drams Frank Scott selected featured an 8 yo Littlemill, a 1979 Rosebank, a 17 yo Millburn distilled in 1971, a 12 yo Springbank old rum wood bottled in 2002 and a Gordon & MacPhail Port Ellen distilled in 1974. So four drams from a closed distillery, a fifth from an iconic distillery, and a sixth from a private cask. 

At this point for those who don't know Frank, do not worry, I assure you he is sane! I spoke to him so I can attest to that. He conducted this class as though we were all old friends sitting around his living room. Many discussions took place, photos were shared and it was quite the amazing experience. Attendees pleaded to keep this masterclass a secret as we all felt privileged and blessed. I hope there will be another Chairman's Dram next year and that I will be lucky enough to get a ticket to attend.

So, during the last two classes of the festival I tasted ten whiskies from five closed distilleries. Just mind blowing. I seriously doubt that you can do that at other festivals without having to take out a second mortgage on your house. Some would have travelled from the other side of the world if they had known and I stated on twitter: "We were drinking history".

This festival is not just about tasting whiskies. It also gives you the opportunity to do some learning, especially in terms of food and whisky pairing.  I attended great food-whisky pairing events with Martine Nouet including the Canadian launch of her new book, À Table (a cookbook with whisky pairing suggestions). I learned that the key to a successful food whisky pairing is finding a bridge between the food and the whisky. During Wednesday evening's Whisky Dinner, there was a very minted lamb stew. After tasting it, I could not believe it was possible to find a whisky that could be paired with it. The Royal Lochnagar Distiller’s Edition was chosen and it worked perfectly. Apparently the bridge was the mint. I bought a bottle so I will need to see if indeed there was mint in this whisky but nonetheless, the pairing was perfect. Thus, remember the key word, bridge.

Another fantastic thing about the Raise Your Spirits Festival is that they are the only one in Canada that has a store onsite during the showcase, and this year they also opened temporarily after each masterclass so that the consumer had the opportunity to buy anything they had just tried. The New Brunswick Liquor Store use to open a temporary store during the festival's showcase. This is a fantastic idea that is very convenient for the attendees and very profitable for the provincial liquor board (This year's sales topped $270,000).

And then there is the #WhiskyFabric. I met, in person, many of you for the first time and it felt like we knew each other forever. Sharing a dram and a conversation with each one of you was a privileged and moments I will cherish forever.  Thank you for allowing me to be part of it.

The only small problem I had during my Fredericton stay was on the last day of the festival. We had the most difficult time trying to make it to the famous Lunar Rogue pub and return to our hotel. What an odd time to organize a 2 hour-long parade to celebrate, I presume, the very successful 2016 edition of the festival (Note: added during proof reading: Well I am now told that the parade held in downtown Fredericton on November 26th was for the arrival in town of Santa Claus. No wonder I did not see nor hear pipe bands but that explains the vast number of excited children on the sidewalks!)...

As if things could not get any better, there was an unofficial festival whisky dinner to close the five-day event at the historical Rossmount Inn in Chamcook near Saint-Andrews by-the-Sea. When I was mentioning that I was going to the Rossmount Inn after the festival, everyone from the Maritimes mentioned that I was in for a treat with the food served by chef Chris Aerni. Little did they know that it was another whisky pairing event with Martine Nouet. 

The five-course dinner was fantastic and add to that the expert whisky pairing, it was just spectacular. As mention by Graham, if Chris was a in a large city it would be near impossible to get in without reserving months in advance. I was very privileged to be able to join the table of Johanne and Graham, Krista and Ross, Linda, Joanna as well as the other Montrealers who benefited from an unfortunate last-minute cancellation to get in, Larry and Alex. Attendees usually reserved their place for next year's dinner before checking out. This is what I have done and since my return to Montreal, I have already changed my will: my place will be transferred to a love one!

You all know that I'd rather be on Islay, but for a week in November, well, there is no other place that I'd rather be than Fredericton (and Chamcook)! See you next year #WhiskyFabric for another mind-blowing world-class whisky festival. 

And I will apologize to the 2016 attendees for revealing this well hidden and priceless gem..."

Benoit & I on the Corryvreckan, Islay 2016

Merci Benoit! Our Spirits Festival is certainly the place to be, and as I introduce it to whisky friends (may they be from Canada, USA or abroad)... one thing they all have in common is they are return festival goers in the years to come. This is the power of #whiskyfabric. Share your gems with the people you love!  

Here's to raising our spirits, may we continue to do so for many years to come. 

Sincerely,

Lassie

Velvet Fig: The review... sort of?!

This little girl was raised in a small town where gardening & growing your own fruits/veggies was the norm. Summers are short (Jun-Sept) so I ate fruits like strawberries, raspberries, blueberries, blackberries and lots of apples. The climate simply does not allow for growing citrus, bananas or any other 'exotic' delicacies. Also, we were not a rich family so 'store bought' items were rare or reserved for special occasions. 


Don't laugh but I always got a Sunkist Orange in my Christmas stocking and I would wait patiently for weeks before I ate it. 

It has always been in my nature to try everything so the first time I went to Toronto, when I was 13, my cousins made fun of the fact that I ate a kiwi with the peel on and why wouldn't I, I had no idea you weren't suppose to? (and I still do to this day). I moved to a much larger city when I was 18 and would go to the market every day to buy fruit and vegetables I had never tried before: Asparagus, eggplant, avocado, pomegranate and figs just to name a few of the first discoveries.

My favorite story was when I did buy avocado and figs for the first time. I asked the clerk what the avocado was: A fruit. I grabbed one and put it in my basket. What's that I stated pointing to a display of fresh figs. He looked at me quite strangely and asked where I was from. I happily explained (from that day forward when I came in he was always very helpful in pointing out different items that I might enjoy trying).  I got back to my little apartment, took out 2 figs and the avocado. I sliced them all open and chose to start with a piece of the fig. Oh... heavenly, juicy and absolutely mouthwatering. It was so good! I picked up the sliced avocado and put that in my mouth: bland, chalky and the peeling was like eating a piece of leather. I spit the whole thing out and stared down at the green muck. (yes, you read correctly, I ate the peel as well) DISGUSTING! It took almost 10 years and a friend's party before I would go near once again and thankfully that encounter was a much better one. I've loved avocado ever since.      

I continued to buy the fresh figs every time I could get my hands on them. They became a very memorable part of my food sensory discoveries in those very formative years of my life. Some people would reach for chocolate, I would always reach for fresh fruit because really for me they were much more special. 

THE ART AND BEAUTY OF THE FIG

Fast forward to late November 2014 when I notice some bloggers posting reviews of a whisky called 'Velvet Fig' from Wemyss Malts. I read a few of them, looked up the whisky on a few websites and it didn't appear, at that time, that it would be coming to Canada -> Bollocks! Like I usually do at the end of every year, I make a goals list for the following. So, Velvet Fig was added to my 'must try' list for 2015. Word started to spread in early January that supplies were limited and that it would soon be gone. Crap! I quickly decided I had to reach out and find a bottle, but laws don't allow whisky to be sent to Canada (archaic & stupid). I made arrangements with a 'Whisky Brother' from the fabric to have the bottle delivered to his home address in UK and I would pick it up on a trip to Scotland in May. (AMEN!!!)

But as always the lovely #whiskyfabric is a wondrous thing and I have true friends that are genuinely happy to share their whiskies as was the case with this one as well. Rick Culver (@rmculver) from Ontario and Franck Debernardi (@LaCaveDeCobalt) from France were kind enough to ensure a few samples of the Velvet Fig got to me. The first dram of the Velvet Fig I enjoyed with Rick and Rob in Kingston. No notes. Nothing but three friends sitting down together and enjoying the discovery of a new dram. Fabulous experience and I highly recommend doing that from time to time. JUST ENJOY THE MOMENT. It was a lovely dram that the three of us enjoyed together.

The second time was alone at home, on a cold blustery night in March while Graham walked the dog and I huddled on the couch with a soft blanket and wool socks. I needed a 'warming' dram and went into my whisky room to get a smoky Islay when Franck's distinctive hand writing caught my eye. I grabbed a Glencairn and poured the Velvet Fig. I went back to the living room, enveloped myself in my blanket and proceeded to watch TV. At first I was simply paying attention to the program and not to my glass. I held it up to my nose during a commercial and that's when the magic began. 

So fruity, silky and mouthwatering that I was immediately whisked backwards in time to a small backyard where a cat was lazing in a sunbeam. We were all outside sitting on patio chairs, shoes off, enjoying the summer afternoon. Franck, his lovely wife and their two beautiful and very smart little girls. I was in France... I snapped open my eyes and stared at the Glencairn. I smiled, turned off the television, leaned my head back and continued back to that very special afternoon. Watching the kids, laughing, speaking in French and getting to know Franck & Jennifer. Sharing stories, whiskies and having one of the best meals I had while in France cooked by both of them. Franck's Veal Osso Buco melted in my mouth and it was followed by Jennifer's French apple tart. It was so delicious it would have made my grandmother cry. Truly a fantastic day spent near Paris. I remember saying goodbye at the train station and wishing I had more time. Sometimes you meet people that you click with right away and there's a sense that you'd end up being good friends. The train ride back to Paris was spent trying to draw Llewella & Doriane, his two sweet & very bright little girls. (I suck at drawing though... hehe) Back at my Paris hotel that night, I spent a full hour skyping with Graham describing the day I had had. It was another fantastic day brought to me by #whiskyfabric

The wind howled and I opened my eyes again in the darkened living room. I noticed a few tears that had started to well up but laughed and wiped them away. I stared down once more at the now empty glass and quickly realized the whisky had transported me back in time to a very happy place with some extraordinary people I was fortunate to have met. But in the here and now my notepad was blank, the Velvet Fig was gone and I hadn't registered anything drinking the whisky?! 

I have always said that whisky is more than just a liquid that is consumed, taking notes or grinding out reviews!? It's about moments in time, sharing and living life to the fullest. Whisky has done that for me and so many of you as well. I giggled as I went back to the whisky room and pulled out what was left of the Velvet Fig sample. I sat at my desk and nosed/tasted it again, this time paying attention to the whisky. But once again I was distracted and transported back to that moment in the city market where that bright eyed 18 year old girl with her whole life ahead of her was chattering to the clerk and buying fresh figs. I relived the moment of bringing them home (as described above) and I sat back laughing at myself for being such a country bumpkin... and so naive but at least very eager to learn about everything! After all, we didn't have the interweb back then. It dawned on me that moment was 30 years ago. Memories are powerful aren't they?

I realize I'm still holding a pen in my hand and look down to find... an empty glass AGAIN. Look at the notebook to see where I wrote four words: This is really good. So, the initial review of Velvet Fig from the Lassie, sort of... 

Nose: Rich, sweet and really fruity. Ability to transport you to a time/place associated with blissful fond memories.

Palate: So silky and tasty that it may cause you to forget to write anything down because you are too busy enjoying it. Seems to cause a second dram to be poured.

Finish: Delightful and causes a bit of embarrassment when you realize the glass is empty. Leads to blaming someone else for the dram being gone?!

Probably my best review ever!  Now I have no choice but to wait patiently for May 17th when I will be reunited with my bottle of Velvet Fig and promise to do a full review of it, this time trying desperately to pay attention to the elixir in the glass instead of floating away on the aromas. Pinky swear....

Velvet Fig - Wemyss Malts, if you haven't already gotten your bottle... you might be out of luck. 

Plenty of much better reviews out there I'm sure, just get on the google machine and look up "Velvet Fig review".... 



#AwkwardLassie

PS -> This coming to NB in November 2015 ;)

Guest Blog & Review of last Whisky Show of 2013 - NB Spirits Festival, Raise your glass

Phew!!!!  What a year. From British Columbia all the way to Nova Scotia, like the good Canadian Stompin Tom said: I've been everywhere man! I promised to review five Canadian whisky events this year and this is the last: The New Brunswick Spirits Festival. It is the longest running festival in Canada and in my opinion the best. BUT... since I'm from here and I've been to this show for years I thought it might be a really good idea to see it through the eyes of a "newbie". So not long after I wrote about the Forty Creek weekend I attended back in September some discussions were had and as a result my very good friend Rick Culver came all the way down from Toronto and is my guest reviewer. I can't thank him enough for doing this. We had a fabulous time together and I only wish I had time to share even 1/2 the stories he told that had me bent over in laughter. I hope Rick and others choose our wonderful festival in years to come. My love & respect. Thanks Rick!

Review of the N.B. Spirits festival

If you want to go straight to the review, scroll down but if you want to read why I'm doing this, hopefully get a chuckle and a debatable opinion then continue reading:  “Come to our whisky festival!” they said! “We've been to three of yours”, and so the challenge was issued. Now I already know that Canadian east coast hospitality is among the best. Want proof? Ask the world wide citizens about the days/weeks after 9/11 when local residents near six east coast airports looked after passengers of 131 grounded planes by taking homemade meals to the airport to feed these stranded travelers and then took them home so they could shower or sleep somewhere other than in the plane. I think all of the east coast is like that. Vacation there and odds are you will end up at some local Céilidh or kitchen party and treated like a long lost family member. Anyway, challenge accepted!

I met Johanne and Graham through social media and offered them transportation from Toronto Airport to their hotel for Spirit of TO and Forty Creek W/E. Written words on blogs, email and twitter don't have tone or expression but I think you can still tell things about people by the syntax and comments they make. We can all become quickly tired of the “sickly sweet” comments from bloggers who state the latest whisky they are sampling is the next great thing, or how some individuals only rant and rage against the machine. I thoroughly enjoyed their blog because of its style: Refreshingly honest with a tad bit of sassiness. (No. I'm not suggesting someone should be called whiskySassy, plus Graham wouldn't like to be called that anyway.) I enjoy blogs that offer more than “What I'm drinking praising this week” and prefer more of an analysis of what is going on within that whisky ≈ consumer interaction. I think their blog offered that. Holding them captive in my car gave me a chance to get to know them. Verdict: good #whiskyfabric folks.

Johanne thought she may be perceived as biased reviewing the NB Spirits Festival (comments from a previous event review). Me, I've been to a few whisky shows...  OK.OK. I go to them all!  

HI. MY NAME IS RICK. I'M A WHISKY SHOW ADDICT. (And the audience echoes back, Hi Rick).

In my work I organize and participate in lots of conferences and seminars so I've always been surprised that organizers don’t have a feedback form at the show. Maybe they don't need one as most sell out but wouldn't they want to know which presenters are worth having there, or which topics people really want to hear about?  Comment at the bottom if you think I am wrong.

Just so you know where I'm coming from my ideal whisky event starts at 9am. Seminars on: how whisky is made, production methods, cask management and grain selections. I would like to learn about the difference grain selection has on the outcome while sampling Bruichladdich’s barley selections or what Buffalo Traces' Warehouse X hopes to discover while sampling some of their finest. I'd love to hear about the Rothes Distillers Biomass Combined Heat and Power plant while sipping on a selection from the Edrington group. Give attendees the appropriate time to savor a high end whisky – just 5 minutes to nose & taste something like Glen Grant Diamond Jubilee 60 year old, really!?

Try having a show without offering copious amounts of whisky on the show floor, just in the seminar rooms plus a luncheon and/or dinner and run classes 9am to 9pm. I really think you may develop better brand devotees that way. New York WhiskyFest started classes at 9am & among the best speakers: Gerry Tosh from Highland Park. It influenced my decision on what to buy at Duty Free on my way home. Johanne wrote a blog not long ago stating how 5 attendees purchased Red Breast & Amrut after Davin’s Master Class at NB Spirits. Proof a good presenter influences. 

So my challenge to the festival organizers: Offer a higher class of educational events and you'll get a higher class of attendees. If not, then continue mass consumption and attendees who are hell bent on getting their ticket’s worth and puking on the show floor or in washrooms like at the recent Hopscotch and WhiskyFest events.

Here's the Review:

Recap: I've been to four previous festivals this year including WhiskyFest New York. I agree with most of Johanne's ratings on her previous festivals and would have only varied by half a mark on any of them. We didn't always attend similar classes so our experiences varied but I didn't think the overall analysis of any event was far from each other’s final summation. So let's begin. I used Johanne’s template: Cost, Venue, Classes, Main Event, and Overall Personal Experience.

COST: (travel, accommodations, events, classes)

Travel:  I took a return flight ($300 apx) to get from Toronto to Fredericton, whereas others from Ontario drove. There were a few from Quebec and I heard there was some from the Prairies. People seemed to think that this event was worth traveling to. I don't think they were wrong.

Accommodations: The event is held at the Delta Fredericton. A 3.5 star hotel that runs appx. $160 but has a festival deal of $129. There are always advantages to staying at the same hotel as the venue but this sold out quickly. I stayed at the Best Western which runs about $100 to $130. A taxi to the event cost $6.

Events: Wow! It offered a multitude of special events. The festival started off Wednesday evening with a spectacular dinner with food/whisky pairings put together by the incomparable Martine Nouet. Martine is a world renowned food and whisky expert and former editor of Whisky Magazine-France. At $125 it easily sold out. Thursday had a multiple number of master classes to attend ($15). Classes ran from 5pm – 6pm, 6:30 – 8pm, and 8:30 – 10pm. Mixed in among them was Martine Nouet’s other special class ($30): An Art and Whisky pairing with four local artists creating on canvas a visualization of the selected whiskies before your very eyes. The art was auctioned off at the end of the session. This easily could have been a main event and hopefully will be next year. Friday started with lunch ($50) at 11:45 and again presented with Martine hosting a spectacular selection of foods and complimenting whiskies. This woman deserves all the praise she receives. After lunch there were additional master classes ($15) and the Ultimate Master Class ($50). Thirteen (13) high end drams that were all amazing.

Now, before the main showroom opened at 6:45 there was through, the creative marketing genius behind this show, an onsite mini liquor store set up by ANBL (Provincial Liquor Establishment). The line-up was probably twice as long to get into the store as it was to get into the main showroom. Smart people. They were certainly assisted by the 80 page (yes 80!) pocket guide listing a floor plan with guide and a listing of all whiskies as well as booths, plus prices of all the whiskies including a 1948 Linkwood that would be available at the onsite store.

Main event ticket was $75 and offered a $10 coupon for the onsite store, a free taxi chit if you were not staying at the Delta and other discount coupons. This is a tremendous undertaking which served the

participants well. A number of limited whiskies sold out quickly and I was told that by 9:30 the store had sales of $167,000 dollars. IMPRESSIVE. 

Total Cost: $220 for tickets and I stayed with Johanne & Graham so no cost for hotel. 

This easily scores an A++

VENUE: The venue had ample sized meeting rooms and technology for power point displays. I wasn't staying at the hotel but my commute from the nearby hotel was a minor inconvenience. I did wonder about using downtown hotels and the new convention center to make it walking distance from downtown pubs like the Lunar Rogue. This event spans three days. Wednesday to Friday. If the event doesn't start till noon or after would people go to the Sports Hall of Fame, Science East or some other close attraction? Could that Art and Whisky pairing be held in the local art gallery? If the event were to grow pass the 750 attendees could it do so by having more classes? I think these individuals are so organized that they could pull off a fully packed three day festival. I would hope so. What about a half day devoted to rum? Sales of Gin are on the rise. Maybe a Mixologist class or two?  It’s endless.  In 1981 a friend of mine suggested that like-minded individuals get together to celebrate their common interest. Now everyone worldwide has heard of Friday the 13th in Port Dover.

Location: Although the event was not walking distance to downtown, taxi rides were quick to arrive and take you downtown or to your hotel.

Food: The dinner and lunch food pairings were simply amazing. While lined up in the hallway awaiting entranced to the Main room there were tables of food from local venders. What a great idea! Once in the main room there was plenty of additional good food. These people wanted to make sure you weren't drinking on an empty stomach. Again great planning.

Geographic Location:On a larger scale Fredericton is just one or two hours from Moncton or Saint John, the other two large cities in New Brunswick, four hours from Halifax, or eight hours from Montreal QC. I think it's worth the drive. I flew there from Toronto and got a ride to downtown. I don't think the Fredericton Bus service goes to the airport, but it's only a 15 minute taxi ride to downtown and costs just over $20. Suggestion:  I hope organizers would consider offer early registration for out of province visitors in future years. This event has the capability of being a tourist attraction.

I would have rated it higher if the location was centralized and there were more classes during this three day festival.

Total Score: B

CLASSES

Most of the Master Classes were only $15, except for Martine’s Art & Whisky which was $30. All were great value for money! I attended the Isle of Arran presented by Senior Brand Manager Louisa Young. Lots of knowledge there.  I moved on to the Laphroaig tasting presented by Master Ambassador Simon Brooking from Scotland, and the Gordon & MacPhail / Benromach tasting by Export Executive Nicole Hizzet from Scotland. Even with her youth, Nicole showed her training & knowledge was up to the task as she dealt with the multitude of questions thrown at her.  I have to say all were great and I would not hesitate to sit in on an educational session with any of them again. One note:  The session with Simon gave evidence why he has been awarded Keeper of the Quaich and Icons of Whisky – Ambassador of the Year for 2011, 2012 & 2013. One woman there commented that she found her new love but didn't say if it was the Laphroaig or Simon Brooking.

I already commented on Lunch: Simply delicious. My advice, if Martine Nouet is hosting: GO!

Next up: The Ultimate Master Class. Twelve of the most amazing whiskies, total worth $9900 if you were to buy them. Everyone got a tasting card to be crossed off after you tried that sample. 

A last minute surprise was Marc Laverdière Brand Ambassador for Macallan, Highland Park and Famous Grouse Brands added Macallan M to the tasting. It is the only Canadian Festival to have this $5000 whisky poured for 2013. 

Con:  Not a sit down event and much like a main event where you go from table to table. It worked out to be about 10 minutes per dram. I don't think any of them received the respect they were due and unfortunately some people seem to treat them like shooters. Now there were a few drams that I was not familiar with so I ask questions. I want that knowledge. Unfortunately for me Marc was the only Brand Ambassador in the room. Members of the local whisky club volunteers do the pouring & they had only found out what they were pouring about 15 minutes before the doors opened. I was advised later that normally they are briefed about a week in advance but not this year and as a result, I thought I met my first male Booth Bunny. Yes. He was a handsome gentleman. I publicly apologized to him later that evening when I found out they didn’t know what they were pouring till they walked in the room. Looking back I guess I am surprised that the Brand Ambassadors didn't request a 5-10 minute presentation per whisky. Their loss.

Types:  There were several types of Classes as previously mentioned. It is totally refreshing to see thinking outside the normal parameters with the Art and Whisky pairing. Kudos to the people who planned that! 

Time: It was great to have big spaces between classes to meet up with your colleagues and compare notes. Only at the Ultimate Master Class did I feel rushed. For me personally, there seemed to be too big of a gap between the Thursday evening and Friday lunch as well as the Friday Lunch and the evening sessions so I’d suggest adding a few more master classes or repeat some of them that are high demand.

And now for the downside: At the Thursday tastings there was no water glasses or spittoons/pails set up. There were two or three water bottles per table of 6-8 and if you wanted to rinse your mouth between tasting you had to empty one glass to do it. I considered this a major flaw. More water, a water glass and something to empty your whiskies in really are a basic item and an absolute must at any tastings.  This also happened at the Ultimate Master Class; mind you the spittoons would not have been needed. 

Score:

Damn. How do you balance what may have been one of the best classes offered at any festival when one of the most basic items like water was overlooked. 

Total Score: B

MAIN EVENT

Availability of Whiskies: Over 250 whiskies! A festival cocktail table with mixologists serving up a variety of drinks to suit your taste buds. I don't think anybody was disappointed here. What was disappointing again was the lack of water and spittoons at the tables. They were there, but in the middle and strategically placed at the four corners, hard to find and not on the floor map. I didn’t see anyone leave a table between tastings to use them. Johanne saw at least 10 people shaking the remains of their glass on the carpeted floor and I heard vendors complain and go get their own spittoon. When you hear the vendors complain you know it's a problem.

Venue: A bit crowded at times but only in front of the booth everyone else wanted to sample from. Ha Ha.

Services: It was evident that a lot of planning went into this event. They've been doing it 18 years. The Festival Guide should be duplicated everywhere (I was told it is also used at the Halifax show). Having the onsite store is an amazing bonus. If I was a distributor I would demand that. There are so many background plans that go on I have no idea about. But I do know that the Diabetic Association runs the coat check and Frank Scott brings in students that are studying tourism/hospitality to pour water, serve food and wait on attendees.  They do this for free and in return Frank goes to their college and provides them with an introductory class about whiskies, also for free. Did I mention the Festival also provides free taxi service to anyone not staying at the Delta? Safety is always a concern.

Knowledge of exhibitors: No problem here. The top product reps were in full force. If I had a question someone couldn't answer they called over someone who could. Great job by all the brand representatives.  NO BOOTH BUNNIES… well except for one table which brand we won’t mention…

Total Score: B

OVERALL PERSONAL EXPERIENCES: Great people, good venue, fantastic whisky. How can you not enjoy that!   

Score: A+

So, if you tally up all the scores the total overall score for this festival is, drum roll please!

That is the best score I would give any of the festivals I've been to this year.  Now I did hear one of the organizers say that “We may not be the biggest but we aim to be the best”. You certainly don't have to be the biggest to be the best. My current plans are to go to the Ultimate Whisky Festival in Las Vegas. 

It is said that what happens in Vegas should stay in Vegas. But I gotta tell you that what happens in New Brunswick is so great the world should know about it!

Rick Culver (@rmculver)