Lord Amherst host scotch tasting in honour of Robert Burns’ Day

 

By Joel Charron

This past weekend Lord Amherst Public House celebrated Robert Burns’ Day with a little bit of class and style.

To honour the Scotsman, Lord Amherst held a scotch tasting hosted by Nick Nedin.

Nedin, 30, doesn’t claim to be a scotch aficionado but after spending two years in Calgary overseeing the largest retail single malt scotch collection in Canada, Nedin has picked up a thing or two about scotch.

Upon his return to Ontario, Nedin kickstarted his own business, Hogshead Consulting, which specializes in hosting public and private events with bars and restaurants. Nedin also is the editor in chief of Braisedblue.net, a blog that focuses on keeping a healthy body by eating the proper food.

Nedin approached Lord Amherst owner Anthony Mancini about hosting an event on Robert Burns’ Day.

“We wanted to do something to celebrate the day because there is a lot of Scottish heritage in town,” said Mancini. “When Nick approached me about this I thought it would fit right in with what we are all about at Lord Amherst.”

 

Nick Nedin perpares to educate a room full of guest the finer points of scotch.

Nick Nedin perpares to educate a room full of guest the finer points of scotch.

Roughly 17 people attended the Scotch tasting Saturday night and according to Nedin was a successful event.

“It went really well,” said Nedin. “I was pretty impressed with the turn out.”

Nedin provided a detailed handout to all in attendance that explained everything from who Robert Burns is to what is scotch and how a single malt scotch is made.

Scotch is a whiskey, which has been produced, age and bottled in Scotland, however this is just scratching the surface. Scotch Whiskey can actually be broken down into three sub classifications, which have their own rules, Blended Scotch Whiskey, Blended Malt Scotch Whiskey and Single Malt Whiskey.

Nedin noted the tasting was a single malt tasting.

Single malt whiskey is the most renown of the three classifications.  In order to be classified single malt the whiskey must be made from 100 per cent barley malt that must be batch produced in a pot still and all of the spirit in the bottle must be from the same distillery.

The five scotches poured during the tasting were Glenkinchie Distillers Edition, Glenfiddich 12, The Macallan 10, Jura Superstition and Laphroaig Quarter Cask.

“What is so great about single malt scotches is that they are endless,” said Nedin. “Every different style and every different kind of single malt is completely different and can range from being really, really fruity and spicy to be brimy, salty and smoky.”

Nedin noted that scotch is an aquired taste and what tastes good to one person may not taste the same for another.

“It’s all about what you like,” said Nedin. “I may like a particular scotch while it repulses someone else.”

Mancini said he hopes to turn the scotch tasting into an annual event.

“I think this is something that could really take off,” said Mancini.

Nedin, who has other events planned in the near future, said he would be open to returning to Lord Amherst to host another event.

“The staff there is great, I would love to do another event here,” he said.

 

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