PDX Food Press

The Library Journal – September 2019 | Vol. 04, Ed. 09

by

GREETINGS AND SALUTATIONS

There is a lot in the works at the Library this month! We’re excited to announce that Chef Jason has expanded The Green Room food menu. So, if you’re in the neighborhood and looking for a quick bite (and a great cocktail!), come by and try the new Patty Melt or the Pimento Cheese Deviled Eggs.

Also in the news, a handful of our team members headed to the Appalacians in search of the newest MWL Single Barrel. Keep reading to find out what they picked!

Our ever-popular Under The Scope post will be back next month, as Education Manager Colin Howard, along with a handful of adventurous MWL Members and friends, has been traveling in Scotland and Islay. Check back in October for the scoop on our trip over the pond as well as what might be next on the Members Trip agenda.

As always, thank you for your readership, and we hope to see you soon!

Sincerely,

Your Friends at the Library

NEW & NOTEWORTHY SPIRITS

AMARO DELL’ETNA

Amaro, 29 abv
Sicily

 

THE GLENDRONACH 21 YR PARLIAMENT

Single Malt, ck Oloroso & Pedro Ximinez Sherry, 48 abv
Highlands, Scotland

 

GEORGE DICKEL BOTTLED IN BOND

13-yr-old Tennessee Whiskey, 50 abv

Tennessee

COMPASS BOX TOBIAS & THE ANGEL

Blended Malt Whisky, 20+ years old, d. Clynelish & Caol Isla, NCF, 47.6 abv
Isle of Islay & Highlands, Scotland

UNDER THE SCOPE

WILL BE BACK NEXT MONTH AS OUR EDUCATION MANAGER HAS BEEN IN SCOTLAND HOSTING OUR MEMBERS TRIP
Slàinte Mhath!

MWL + ELIJAH CRAIG

THE MWL SINGLE BARREL PROJECT

In August, MWL team members Josh Wilford, Liz Dixon, and Lani Sickman, along with owner Ed Hutson, journeyed to Kentucky to choose our newest MWL Single Barrel. After an extensive tour of Heaven Hill’s facility, the team holed up with their three favorite barrels for side-by-side tasting and the final selection. Following a spirited debate, they unanimously chose a 9-year-old barrel from the 6th floor of the rickhouse. This barrel is now being bottled and will soon be on its way to the Library.

MWL Bartender Josh Wilford is a big fan of the new barrel. “The nose gives the impression of a much older whiskey, and compares well to the Elijah Craig 18yr – one of my favorites,” he says. “It’s well-balanced on the palate with powerful notes of vanilla, cinnamon and nutmeg as well as a slight smokiness from the barrel.”

After the tour, the team headed down the road to visit another favorite: family-owned and operated Willett distillery for another tour and tasting before headed back to Louisville for the evening. Over the next few days, the group rounded out their trip with visits to Evan Williams, Old Forester, and Peerless. The new barrel should land in Portland late this fall. Stay tuned for updates!

NEW COCKTAIL

“Due Oasis is a thirst quenching cocktail inspired by a tropical getaway,” says MWL Lead Bartender Ross Richardson.

For the base of the drink, Ross chose La Caravedo Pisco Quebranta. Peru’s national spirit, pisco is an un-aged brandy distilled from grapes. In this recipe, the pisco is fortified with Aperol and crème de banane which highlights the pisco’s natural fruitiness. Fresh lime juice adds a hit of acidity, and Peychaud’s Bitters lends depth and complexity.

Recipe:

1.5 oz pisco
.5 oz Aperol
.5 oz Giffard Banane du Brésil
.75 oz lime juice
1 dash Peychaud’s Bitters

To Make:

Add ingredients to a shaking tin and fill with ice. Shake vigorously for 30-45 seconds and double strain into a chilled coup.

STAFF SPOTLIGHT

NAME

Jordan Valls

HOMETOWN

Portland, OR

ROLE AT MWL

Bar Manager

What’s your favorite spirit(s)?

Oh jeez, sooo many. I typically tell my guests that I’m a jack-of-all-trades: I have several go tos in every single category and at every price point. When I started at MWL, Scottish Whisky was probably my weakest category (even though I had tried most of the larger brands). Actually, now that I think about it, I knew the most about clear spirits like vodka, gin, and (some) tequilas.

At the Library, I did a deep dive into spirits that require significant aging – like whiskey and Cognac. Now Scottish Whisky is one of my strongest (and favorite) categories. I believe that there is a time and place for every type of spirit, and I have an appreciation for them all – but if I can get my hands on something delicious yet also limited in availability, you will probably find me drinking that, regardless of the category. I enjoy the hunt!

Ok. But seriously, name a few of your favorites…

Ha ha! I won’t play favorites, but there’s always room on my shelf for classics like Springbank and Tobermory, and I’ve never yet turned down a Fernet.

Why did you choose MWL?

I can trace this back to the very first moment that I walked through the door as guest.

I actually started in the liquor industry on the other side of things. My father owns a liquor store, and I intermittently filled in when I was younger, then worked there as a full-time employee while I was in college. I ended up managing the business for about 3 years. It turns out that you can sometimes see too much of your family. Plus, I had a drive to try something different. Getting into service seemed like the logical next step.

Being a young-man with a solid understanding of spirits and brands, I thought I was ahead of the game, but walking through the door into the Library was truly humbling. At that moment, I realized that I what I didn’t know about the intricasies of labelling, distilleries and production could, literally, fill a library.

MWL was unlike any bar I had ever imagined, and I knew right away that it was where I wanted to be. Shortly after visiting MWL, I got a weekend barback position at my local (terrible) bar where I knew some of the staff, just to get some service experience on my resume. Six months later, I was bartending full time.

When I stumbled upon a Poached ad for a Host position at MWL, I knew I would shoot myself in the foot if I didn’t apply. That was 4 years ago. I am proud to say that I was the first employee at MWL to work my way up through all the FOH positions to bartender – now that I’ve taken on the role as Bar Manager, I’m exactly where I wanted to be all those years ago when I first visited.

What is your favorite part about working in the Library?

Two things, really:

1. The education: I never (ever) thought I would be as into history or chemistry as I am now. The staff education program is outstanding, and I was lucky enough to be able to use it to get to where I am.

2. Bridging the gap: I really enjoy helping guests understand that they already have the tools to appreciate and choose great cocktails and spirits. If a guest is interested, there is a wealth of knowledge we can share. Steering people down the right path, when they want to explore, is very rewarding – having guests leave genuinely happy with the experience we just had is the cherry on top.

UPCOMING EVENTS

OCTOBER 8

Closed for a Private Event
Please join us for a drink in the Green Room after 6:30!

OCTOBER 9

Meet Your Maker
Hosted by Oaxaca Mezcal
Tickets Coming Soon

OCTOBER 12

Cocktail Class

Featuring George Dickel Tennesse Whiskey

Tickets Coming Soon

OCTOBER 21

Closed for a Private Event

Please join us for a drink in the Green Room!

COMING SOON

Holiday Pairing Dinner

 

Our mailing address is:

Multnomah Whiskey Library