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Date: Thursday January 24th
From 6-9 pm in Bushwood Private Dining Room
This event is limited to 24 attendees.
Join us for an intimate dinner with our friends at Barrell Craft Spirits. We will be serving a five course meal paired with some very exclusive bottles from their catalogue. This will definitely be a night to remember.
Barrell Craft Spirits is a Merchant Bottler of fine American Whiskies, Bourbons, World Spirits, and whatever else strikes their fancy. They are based in Louisville Kentucky, but their products can come from just about anywhere.
What is a Merchant Bottler you ask? A Merchant Bottler controls their own bottling and facility, but used ingredients scoured from elsewhere to complete their products. Though Barrell Craft Spirits now runs a distillery, the look to others, who produced different types of distillate to create the most unique and delicious blends that they can create. There are no core items, and each batch is designed to be the best possible showing of any select group of barrels.
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Menu
RECEPTION:
-Barrel Aged Barrell Manhattan with Cherry & Vanilla-
Smoked Onion Dip + House Potato Chips
Truffle Parmesan Popcorn
FIRST COURSE:
-The Dovetail-
Ensalada Jamon Iberico de Bellota
sweet gem + honey + 1 year manchego + hazelnut
SECOND COURSE:
-15 Year Bourbon- **named Best American Whiskey from Fred Minnick
Crispy Lemon-Pepper Glazed Pork Belly
heirloom grits + sorghum + pistachio
MAIN COURSE:
-25 Year Whiskey-
Grilled Prime Beef Tenderloin
pommes robuchon + braised beet + kale + chocolate jus
DESSERT:
-13 Year Rum-
Pineapple Upside Down Cake
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Tasting Notes
THE DOVETAIL
Nose: Opens with mature aromas both sweet (canele, panna cotta, creme de noyaux) and savory (walnut oil, leather). This is followed quickly by a vast array of fruit derived both from the spirit (smoked apricot, grapefruit peel) as well as the cask treatment (sloe gin, damson jam). The aroma is high toned, pungently floral and herbaceous, with subtle, balancing pops of minerality.
Palate: Darker (cocoa, molasses, burnt marshmallow) and spicier (cola, nutmeg, Tellicherry peppercorn) than the nose, an effect well-complemented by the cask treatment and rendered more complex by the savory and herbaceous themes running throughout.
Finish: A sweet and elegant signature of rose jelly, chestnut honey, and Pineau des Charantes that also features hazelnut, eucalyptus, and Corsican mint.
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15 YEAR BOURBON
Nose: Incredibly fruity, the nose opens with strawberry salt-water taffy, Bing cherry, and raspberry but more exotic fruits lurk in the depths: prickly pear, lychee, blood orange, grapefruit marmalade, damson plum, even tomato. The fruits nearly overpower subtle herbaceous notes of pizzelle, Maraschino liqueur, Cynar, and pipe tobacco. Its sweetness is kept in check by a hint of paraffin and scorched earth.
Palate: As fruity as the nose, exhibiting strawberry and rose jam, lychee, Maraschino liqueur, and calvados, balanced by tres leches cake, hibiscus, and angelica.
Finish: The theme continues on slowly evolving fruit: guava, watermelon, Pink Lady apples; theyre joined by a touch of paraffin from the nose and a spicy signature of candied chili pepper.
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25 YEAR WHISKEY
Nose: Opens on medjool dates, honeydew melon, butterscotch and light molasses. The nose then expands in many directions at once, evolving additional fruit in the form of Montmorency cherry and dried apricot; floral aromas of apple blossom and fennel pollen; mineral notes of gravel, sea shells, and salt; and some notes that only come from a long, slow maturation, such as Palo Cortado sherry, mastic, and unlit cigar.
Palate: Halva, molasses and chocolate syrup make for a sweet entry, but theyre quickly balanced by tart fruit: kiwi, dragon fruit, and meyer lemon. A subtle array of herbs and spices lend the palate depth, evolving cinnamon, juniper, and anise hyssop.
Finish: Deeper and darker than the palate, its pastry notes are fuller, like oatmeal cookie and ganache; its fruit notes less piquant, such as purple plum, husk cherry and lemon sherbet. Flavors of rosemary and nutmeg recall the spicy and herbaceous notes from before, while a salty touch seems to magnify flavors and make the mouth water for another sip.
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13 YEAR RUM
Nose: Strong notes reminiscent of tepache, a Mexican fermented beverage made from pineapple rinds. Others emerge - fruity notes of green grapes and lime hull, earthy notes of oyster shell and potting soil, and very Jamaican vegetal notes of Kalamata olive, caper, pine needle tea, scallion, and pollen.
Palate: Comparatively gentle, the Guyanese lending demerara syrup, purple plum, and creme de cassis, the Barbados bringing characteristic florals and spice: rosehip tea, cinnamon, and star anise. These notes are held together by a fresh maritime character -- seaweed, sea salt, and a little glycerine richness.
Finish: The Jamaican hogo is back, as is the tepache, but its also spicy, with notes of ginger, turmeric, and catnip. Lychee makes an unexpected appearance.
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AdresseLocal Three (Afficher)
3290 Northside Parkway
Atlanta, GA 30327
United States
Catégories
| Âge minimum : 21 |
| Enfants bienvenus : Non |
| Chiens bienvenus : Non |
| Non-fumeur : Oui |
| Accessible aux fauteuils roulants : Oui |
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