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Slow Food Columbus wroteTaste Education Workshop: Single Malt Scotch
Wing's Restaurant
2801 E Main St., Bexley
Friday, Sept. 26, 8:00 p.m.
$30 members/$40 nonmembers, all-inclusive
Single malt Scotch whisky is one of the slowest foods there is: crafting it is time-consuming, local, and very traditional. It is made from malted Scottish barley and local water, often taken directly from springs or burns and filtered through the ancient rock of the islands. The malting, or germination, of the barley is stopped by exposure to heat, traditionally from a peat fire, which lends some Scotches their unusual smoky, peaty flavor. The malt is then milled, mashed, fermented, and distilled in a pot still, and the resulting whisky is aged in oak barrels for many years, sometimes even for decades, to allow it to mellow and mature. This process, or one like it, dates back to the late 1400s in Scotland, and Scottish regulations (and Scottish pride) ensure that traditional methods survive.
Join us to explore the international side of Slow Food at our single malt Scotch taste education workshop. People are always surprised when we tell them that there's an amazing selection of Scotch at a Chinese restaurant in Bexley—but it's true! Ken Yee, the son of Wing's founder, fell in love with Scotch years ago and slowly started building what is now rumored to be the second-largest selection in the state of Ohio.
Talk with Ken about this unique artisanal spirit and sample six different single malt Scotches from around the islands. Five will highlight the differences in tastes to be found across different regions, and two—a twelve-year and an eighteen-year from the same distillery—will illuminate the effects of aging on taste. Light snacks will be served; the price, which includes tax and tip, should serve to dispel the image of Scotch as a spirit for the privileged few.
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