Issue link: http://digital.copcomm.com/i/23459
THE MESSAGE November night in New York City, Whyte & Mackay’s Dalmore showed unequivocally that whisky warms the heart, too. Red-kilted Richard Paterson—a third-generation craftsman who’s been the Master Blender for Whyte & Mackay for 40 years—presided over an elegant fundraiser at Charlie Palmer’s Astra to benefi t the Nevada-based Cumorah Academy, a new institution devoted to working with children affected by autism. Pours of around a dozen expressions of The Dalmore, including the 1981 (SRP $350), 1974 ($9,000) and 40-year-old ($3,000), were sipped and savored during the cocktail hour. Bruce Hunter, President of Shaw-Ross International Importers, Brand Manager Nick Potter and Dawn Lambert, Marketing Director for Whyte & Mackay, joined a crowd of 100 Dalmore devotees, including Mahesh Patel, the fan who recently purchased—for $150,000—one of the only three bottles available worldwide of the The Dalmore Trinitas 64. The real stars of the evening were two just-released expressions of Dalmore: the Mackenzie (SRP $175, only 200 bottles imported), a silky, dark-honey colored whisky with notes of apples, marmalade and caramel, and King Alexander III (SRP $250), all complex notes of cashew and caramel, which Paterson endearingly likes to call “one of the big bastards!” With more than $20,000 raised by the evening’s end, there was much to be savored and raise a glass to. —Amy Zavatto Not Your Average Mall Experience t Costa Mesa, CA’s South Coast Plaza mall extraordinaire, many shoppers fall right in line with typical stereotypes of “the OC”—chic, well-heeled and busy perusing the latest haute couture designs from the top names around the globe. Naturally, at such an elite emporium, your average food court fare doesn’t cut it; that’s where Charlie Palmer at Bloomingdale’s South Coast Plaza steps in, bringing shoppers a gourmet respite from the hubbub during the Holiday shopping rush—and year round. THE TASTING PANEL took off our shopping shoes long enough to stop in for a drink, and were greeted by Beverage Manager Eryck Chairez and Bartender Stacey Stenton, who wowed us with couture cocktails perfect to ring in the New Year. Chairez offered a Hot Buttered Rum and Charlie Palmer Punch (made with the skin of a Buddha’s Hand, the lemon-like fruit pictured), while Stenton treated our sweet tooth with her Ginger Beam Man, made with Jim Beam, butterscotch and hazelnut DeKuyper, and dusted with a house-made mixture of sugar and spices—everything nice included. —Rachel Burkons A Eryck Chairez and Stacey Stenton of Charlie Palmer South Coast Plaza. 1 / the tasting panel / january–february 201 1 Dalmore Master Blender Richard Paterson (left) with Bruce Hunter, President of Shaw- Ross International Importers. The Heart of The Dalmore A nice, amber-hued dram of Scotch does wonders for warming the spirits, but on a clear, chilly PHOTO: RACHEL BURKONS PHOTO COURTESY OF WHYTE & MACKAY