From our friends at Park Hyatt Washington...
Park Hyatt Washington Presents the June 2016 Masters of Food & Wine: Great American Whiskey with One Eight Distilling
On Sunday, June 26, Park Hyatt Masters of Food & Wine will return with a whiskey-inspired seasonal culinary & beverage experience, in partnership with Washington, DC’s One Eight Distilling. This culinary gathering salutes the ingredients, flavors, and talents of local chefs, regional artisans and purveyors. Priced at $75 per person, all-inclusive, guests will enjoy a private tour of the production facilities with Co-Founder and Master Distiller Alex Laufer. Participants will have the opportunity to sample six whiskeys produced by One Eight Distilling, including varieties not currently available to the public, while enjoying paired seasonal, American cuisine created by Blue Duck Tavern Chef de Cuisine Brad Deboy. Guests will also delight in a specialty cocktail crafted by Blue Duck Tavern bartenders using Rock Creek White Whiskey to close the experience. Space is limited, tickets for the event can be purchased by calling (202) 419-6620 or emailing masters.phwashington@hyatt.com. Whiskeys being sampled during the afternoon include:
• Untitled No.1 - Nine-year old high rye bourbon finished in Oloroso sherry barrels. This whiskey spent 11 months in sherry casks and is a blend of 75% corn, 21% rye and 4% malted barley. Each sip contains rich notes of maple, brown sugar and the signature spicy rye finish of a bourbon combined with the distinctive qualities of Oloroso sherry, lending subtle layers of dried fruit, black cherry and walnut.
• Untitled No. 2 - Four-year Tennessee whiskey finished in Oloroso sherry barrels. This whiskey is a Tennessee whiskey bourbon mash that has spent 11 months in sherry case. Combines the sweet tobacco, dark maple syrup, and signature smoky charcoal notes of a classic Tennessee whiskey with a gentle layer of fried apricots, walnuts and Spanish oak.
• Untitled No. 6 - Nine-year high rye bourbon finished in 50% cognac, 25% Muscat and 25% Oloroso sherry barrels. This rye bourbon offers scents of leather, French oak, vanilla, and dried apricots. The Untitled No. 6 opens with a Cognac and spice forward rye on the palate, the bourbon quickly gives way to sweeter notes of maple, raisins and blackberries.
• Untitled No. 7 - Nine-year high rye bourbon, Four-year Tennessee whiskey, and six-year wheated bourbon finished in port and cognac barrels. This whiskey is available in limited cases and features spicy, vanilla, and oak notes with coconut from the nine-year rye bourbon, charcoal and maple notes from the four-year, and lighter floral piney notes from the six-year.
• Untitled B.1 - This small batch whiskey is yet to be available to the public, and exclusively available on June 26. Contains DC Brau’s, The Stone of Arbroath, scotch ale distilled at One Eight then aged in ex bourbon barrels that were used to age DC Brau’s Penn Quarter Porter. Features a malted backbone with vanilla caramel.
• Rock Creek Rye Whiskey Pull - This whiskey will be pulled straight from the barrel for guests to sample. Guests will be the first to taste and enjoy this one of a kind rye while it is developing. The Rock Creek Rye will be ready later this year.
• Untitled No. 6 - Nine-year high rye bourbon finished in 50% cognac, 25% Muscat and 25% Oloroso sherry barrels. This rye bourbon offers scents of leather, French oak, vanilla, and dried apricots. The Untitled No. 6 opens with a Cognac and spice forward rye on the palate, the bourbon quickly gives way to sweeter notes of maple, raisins and blackberries.
• Untitled No. 7 - Nine-year high rye bourbon, Four-year Tennessee whiskey, and six-year wheated bourbon finished in port and cognac barrels. This whiskey is available in limited cases and features spicy, vanilla, and oak notes with coconut from the nine-year rye bourbon, charcoal and maple notes from the four-year, and lighter floral piney notes from the six-year.
• Untitled B.1 - This small batch whiskey is yet to be available to the public, and exclusively available on June 26. Contains DC Brau’s, The Stone of Arbroath, scotch ale distilled at One Eight then aged in ex bourbon barrels that were used to age DC Brau’s Penn Quarter Porter. Features a malted backbone with vanilla caramel.
• Rock Creek Rye Whiskey Pull - This whiskey will be pulled straight from the barrel for guests to sample. Guests will be the first to taste and enjoy this one of a kind rye while it is developing. The Rock Creek Rye will be ready later this year.
WHERE: One Eight Distilling, 1135 Okie Street, NE, Washington, DC 20002
WHEN: Sunday, June 26, 2016 from 1 PM to 4 PM. For more information on other Park Hyatt Masters events in renowned destinations around the world, please visit www.mastersfoodandwine.com.
WHY: One Eight Distilling, founded by Sandy Wood and Alex Laufer, is named for Article One Section Eight of the Constitution, which among other things provided for the establishment of a district to serve as the nation’s capital. Their passion to build a distillery came from a desire to produce the finest spirits from grain to glass all within Washington, D.C. One Eight Distilling seek to continually make connections between people and their spirits, to use locally sourced ingredients, and to pay their respects to the time-honored traditions of distilling while bringing innovation and love to every bottle we fill.
About Park Hyatt Washington:
Park Hyatt Washington combines dynamic modernism with classic American style. Located in the fashionable West End Georgetown neighborhood, near Embassy Row and the Smithsonian Museums, Park Hyatt Washington affords guests convenient access to shopping, dining, and cultural attractions of the nation’s capital. With 216 guestrooms and suites, a Tea Cellar offering rare and vintage tea selections, and an intimate Spa Room, Park Hyatt Washington provides a truly unique experience. The hotel is home to the award-winning restaurant, Blue Duck Tavern, an elegant neighborhood tavern offering menu selections focusing on the freshest ingredients available from regional purveyors. Park Hyatt Washington offers flexible meeting and event space, The Gallery, with seasonal catering by Executive Chef Franck Loquet. To make a reservation for Park Hyatt Washington in the U.S. or Canada, please call +1 (800) 778-7477 or visit www.parkhyattwashington.com.
About Blue Duck Tavern:
Located in the Park Hyatt Washington, at the corner of 24 and M Streets, NW, the dining room of Blue Duck Tavern is open for breakfast, lunch and dinner daily - breakfast from 6:30 AM to 10:30 AM; lunch from 11:30 AM to 2:30 PM; dinner from 5:30 PM to 10:30 PM on Sunday-Thursday and 5:30 PM to 11:00 PM on Friday-Saturday; and Saturday & Sunday brunch from 11:00 AM to 2:30 PM. The restaurant has seasonal outdoor seating for 45 guests, a semi-private dining room for up to 12 guests, and a Chef’s Table situated adjacent to the open kitchen seats up to 20 guests. Reservations for Blue Duck Tavern may be made by calling (202) 419-6755 or by visiting www.blueducktavern.com.
