GREETINGS AND SALUTATIONS
Hello November! While divided on the subject of Daylight Savings Time, we at MWL are of one mind on the following November offerings: the beauty of the last sunny and crisp days, the coziness of our fireplace on those not-so-sunny days and the new Scholar’s List featured in The Library. Two thumbs up! If you haven’t yet delved into this expert level cocktail list, check it out during your next visit. It is a special collection of classic recipes made with fine and vintage spirits. See below for a sneak peak: we’ve chosen a Scholar’s List concoction for our November Cocktail!
Also on the docket this month is a special hurricane relief menu benefitting United for Puerto Rico, a brand new cocktail list awash in seasonal flavors and autumnal joie de vivre, and the latest iteration of our In Rare Form pairing dinners, Rare Cuts.
Read on for more information, or stop by to hear the news first hand!
Your Friends at The Library
NEWLY ACQUIRED SPIRITS
TOWNSHEND’S KASHMIRI AMARO
Kashmiri Bitter Tea Liqueur, 40 abv
THE GLENDRONACH KINGSMAN EDITION 1991 VINTAGE
Single Malt, d. 1991, ck. Sherry, NCF, 48.2 abv
Straight Bourbon, ck. white oak, Oloroso, Pedro Ximinez, Cognac, 50 abv
KOPKE 1989 COLHEITA
UNDER THE SCOPE – EDUCATION MANAGER COLIN HOWARD, FEATURING ARDBEG AN OA
The MWL team was very fortunate to host Dr. Bill Lumsden for a seminar covering his twisting and turning professional journey through many of Scotland’s distilleries. Dr. Bill is the driving force behind the delicious and peaty creations from Ardbeg Distillery as well as the head of production for Glenmorangie in the Highlands. His beaming personality and sharp sense of humor are matched only by his keen scientific knowledge as he relays stories of the carefully guided experiments, as well as some happy accidents, that bear Ardbeg’s most famed and sought-after bottlings.
The request that led to the new An Oa, named after the mull that shelters the Kildaton coast which is home to Ardbeg, stood out as a unique challenge that both surprised and exhilarated Dr. Bill.
His boss at Moet-Hennessy came to him and explained that while he enjoyed the Ardbeg range, he was still looking for that one bottling that seemed to speak more to his palate as a peat novice. Dr. Bill jumped on the challenge and started a round of trials, re-calculations, and feverish brainstorms that finally led him to the irresistibly satisfying new release from Ardbeg, An Oa.
This judiciously peated whisky is aged in ex-bourbon, virgin oak, and Pedro Ximenez sherry casks to form a blend of aromas and flavors that find the union between “campfire” and “German patisserie.” The whisky has enough smoke to get an Ardbeg-lover applauding, but relies on the sweeter touches from the virgin oak and PX casks to provide a gentler landing for whisky fans just jumping into Islay waters.
FEATURED COCKTAIL – THE MIYAGIKYO TIPPERARY
Yes, it may be verging on sacrilege to leave the Irish whiskey out of a classic cocktail named after a southern Irish town…but the spicy, nutty, tobacco character of Nikka’s Miyagikyo melded with the deep, dark, herbaceous notes of aged Chartreuse is a combination we could not ignore.
The Scholar’s List is a collaborative effort helmed by our Bar Manager, Kyle Sanders, and Lead Bartender, Nic Antico, to reimagine classic cocktail recipes with premium and vintage spirits.
The Miyagikyo Tipperary is stirred and strained into a coupe. Finish by expressing a lemon peel over the surface.
MWL & UNIDOS POR PUERTO RICO – HURRICANE RELIEF COCKTAIL MENU
MWL is honored to team up with Bacardi and Havana Club to do its part in the ongoing relief effort for the people of Puerto Rico in the wake of Hurricane Maria. Each drink on this special menu features spirits from Puerto Rico’s Casa Bacardi Distillery. A portion of the proceeds from each cocktail will be donated to United for Puerto Rico.
Through the eyes of MWL team member, Tina Campos, we got a glimpse of the strength and courage of the Puerto Rican people as she waited three weeks to hear that her family had survived the initial devastation.
Tina has shared with us her family recipe for coquito, used in Coquito de Campo, as well as a few memories of Puerto Rico. “Our recipe has been around since way before I was born – probably before my grandmother was born. When I asked my mom to share it, she sent me a photo of the ingredients with no measurements, like, ‘Here! Good luck!’ It is always just made to taste.”
“During the holidays in Puerto Rico, one of my tias makes a huge batch for everyone to sip on while they put together the meal, yelling over each other, telling stories and dancing salsa as they stir the rice or check on the pork. I always associate this drink with Puerto Rico and good times with my family.”
Multnomah Whiskey Library1124 SW Alder St
Portland, OR 97205