At the Whisky Live DC event at the Grand Hyatt Washington, an underground ballroom was full of tables. Behind them stood jovial purveyors of cheer, happy to pour a tot or two of their products.
There were small, local distilleries and large conglomerates, and many companies in between, among the 40 or so different brands represented. I noticed Lyon Distilling Co. from St. Michaels, with a line of small-batch whiskey and rum;
and Catoctin Creek Distillery in Purcellville, VA, with their rye, both part of the new distillery movement in the DMV.
Then there was a whole row occupied by tables from the Beam Suntory organization. From Jim Beam to Maker’s Mark Bourbon,
with a stop for Japanese whisky along the way, they circle the globe for spirits. Their Alberta Rye “Dark Batch” was particularly nice.
But the prize for conviviality for the evening went to Laphroaig and their two verry friendly men in kilts. They were pouring tiny tastes of Laphroaig 25 Year Old Single Malt, with tasting lessons and Scots toasts thrown in for local color.
And lest the drink overtake one before dinner, a full buffet was provided. The star of the chafing dishes was some excellent beef.
There was a band and singer offering jazz-age standards. The singer was wearing a wonderful dress, the kind only an entertainer or red-carpet walker can wear.
But she was rivaled for remarkableness by a woman in a shiny, plastic-looking dress.
For dessert, we wandered over to the Parfections table, where there was a generous spread of truffles to sample, as well as whisky pairings to drink with the chocolate.
Enough! We are sufficed for whisky for awhile. Not saying how long.