Tonight at Bourbon Steak you can enjoy an Evening with Michael Mina sharing his family favorites and pairng them with Bourbon Steak’s exclusive new barrel of private label 10-year Bulleit Bourbon. This is the first of Fairmont Scottsdale’s “Sip & Savor” Series more details on the next one are listed below. Bourbon Steak’s General Manager, Andrew McLaughlin delves into Bourbon Steak’s New Bourbon Barrel Program, why he chose the distillery and all the other details you want to know in a quick Q&A session.
Where did you go: Stitzel Weller Distillery is the home-based for Bulleit in Louisville, Kentucky
When did you go: October 2015
Who went: Matt Doerr, Resort Beverage Manager and Andrew McLaughlin, Bourbon Steak General Manager
Why did you choose this distillery: High quality bourbon, brand recognition/trend in the market, long family history.
Describe your time there, what did the distiller show you/have you experience – tell us about your tour of facility and the area? We met with one of the lead distillers and he took us on a full tour, showing us the process of their distillation. We then went to the cooperage facility and walked though the steps of how they make their own barrels and the toasting process. We toured the rick houses where they store the barrels after they are filled and spoke to the philosophy of how they are rotated and which areas of the rick house are the coolest and warmest which have a high impact on the aging process and the final product. We then tasted through samples to find the bourbon that best fit our needs…which is a bourbon that is balanced and delicious on its own but can also be a great base spirit for cocktails. We finally met with the proprietor, Tom Bulleit, who revived his great-great-great grandfathers family recipe in 1987. We had the chance to speak with him for over an hour about the family history and the passion his family has had for bourbon over many generations.
What are the flavor profiles that led you to choose this barrel? rich oak, toasted vanilla, dried fruit, smoky finish
What makes 10-year special? Are most Bourbons one-year? The 10 year Bulleit is Tom Bulleit’s selected, reserve barrels and will showcase a very smooth mouth feel meant for sipping. Most bourbon’s are aged 5-6 years at the higher quality level.
You mentioned this is a first/only …?? We are the first account in the country to have a private bottling of Bulleit 10 year bourbon.
Is Bulleit served elsewhere in the Valley? Bulleit is very popular brand and is a leading trend setter…served throughout the Valley market.
How many bottles are in a barrel? How long do you expect the inventory to last? 144 bottles in the barrel which will last throughout the year.
Can guests buy a bottle to take home? If so, what is the price? Yes, $95
On the cocktails for the press dinner, will they be now featured on the bar menu or which cocktails would you like us to promote moving forward? Cocktails are being paired specifically for the dinner only…Bulleit 10 yr will be used in all of our craft cocktails moving forward.
What is the average price of one of your bourbon cocktails? $14
Tell us about your infused cigars and the price: $16, We had cigars hand-rolled with Kentucky Blue tobacco and then seasoned them with our Bulleit 10 year. The technique is to replace the water in the humidor with the whiskey and allow the cigars to age for three months in the essence of the Bulleit 10 year which will then impart its character and complexity into the cigar for the smokers enjoyment.
Can you tell us in your words why this is special and neat and why you’re excited to share this with Bourbon Steak guests?! This is a very exclusive offering of Bulleit 10 year being that it is coming from a single barrel which gives the bourbon a specific character due to the aging. Typically, bourbon barrels that are aged 10 years are all blended together to create a house style for the given distillery…what we have done is created a house style of Bulleit 10 year for the restaurant which cannot be found anywhere else besides Bourbon Steak Scottsdale.
Richard Sandoval and Executive Chef Forest Hamrick at Toro Latin Restaurant & Rum Bar
6 pm, Thursday, April 14
An introduction to Pan Latin cuisine from celebrity chef Richard Sandoval and Toro’s executive chef, Forest Hamrick, with four-course dinner paired with rum, with descriptions of the rums from the Toro’s Rum Princesa.
Toro Latin Restaurant & Rum Bar
17050 North Hayden Road
For reservations, please call 480-585-2694