The Tasting Panel magazine

August 2017

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Page 106 of 136

SCOTCH WHISKY 102  /  the tasting panel  /  august 2017 T ea service at elegant historical hotels has always been an after- noon tradition, whether here in America or across the pond. At these storied affairs, guests gather to dine on finger sandwiches, petit pastries and scones with Devonshire cream, all while sipping fragrant hot tea. But a new tradition was created one unusu- ally clear San Francisco May day, when a group of bartenders gathered in the tony Nob Hill neighborhood as guests for a tea party, this time accompanied by Auchentoshan Whisky and led by Auchentoshan Brand Ambassador Robin Nance. It was a fun twist on the often prim and proper experience of tea service, and one in which Nance was excited to indulge. Tipsy Tea Time AUCHENTOSHAN AND TEA COME TOGETHER FOR A PERFECT PAIRING by Becky Tsadik and Jesse Hom-Dawson photos by Hardy Wilson Auchentoshan Brand Ambassador Robin Nance makes a toast with the Welcome Cocktail, featur- ing Auchentoshan American Oak.

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