LONDON

#LONDON – HUDSON WHISKEY TASTING

ENG: I’m not much of a whiskey drinker, it’s hubby’s act, but/therefore I took him to a tasting masterclass some time ago. To be honest I did not expect much for myself apart from being bored, however on the contrary, the event turned out to be a great one. Held in the Leman Street Tavern, the tasting was a promotion for Hudson whiskey, the first ever whiskey produced in the state of New York.

Not only we learned the fun story behind it, but also cleaned up some of my confusions. Long story short: every bourbon is a whiskey, but not every whiskey is a bourbon. If that’s much to remember then at least take this away with you: bourbon IS whiskey.

It needs to be produced in America and made from 51% corn, also needs to be stored in new charred oak barrels. European whiskey must be stored in oak barrels as well, however they do not need to be new ones – that is why some European brands purchase used American oak barrels for their whiskey.

The masterclass was guided by Tony Vanaria, Hudson’s Global Brand Ambassador, who passionately brought alive the Hudson story, discussing production of their beautiful craft whiskey and took us through a tutored tasting.

As I mentioned, I haven’t learned to appreciate whiskey yet, but I must say, that Hudson was the first ever that did not give me the goosebumps, and I actually enjoyed tasting it. So, tell me about your whiskey “attitude”…

leman street tavern, anamiblog, london restaurant, hudson whiskey, tony vanaria

HU: Nem vagyok nagy whiskey ivo, ez inkabb a dragam kedvence, ezert elvittem ot egy whiskey tanfolyamra, mely a Leman Street Tavern-ben kerult megrendezesre. Oszinten szolva a magam reszerol nem sokat vartam az esemenytol, gondoltam nekem ugyis unalmas lesz, de epp ellenkezoleg, nagyszeru este volt.

Tony Vanaria tartotta a kostolo tanfolyamot, aki a Hudson whiskey europai nagykovete. Nemcsak a Hudson whiskey izgalmas sztorijat meselte el, de azt is tisztazta szamomra, hogy a bourbon igenis whiskey. A torvenyek szerint Amerikaban kell keszulnie, legalabb 51% kukoricabol es teljesen uj, fustolt tolgyfa hordoban kell erlelni, mig az europai whiskeyt szabad tobbszori alkalommal toltott hordoban is tarolni. (elarulom, hogy peldaul a Jameson brand gyakran felvasarolja az Amerikaban mar kiselejtezett bourbon hordokat)

Mint ahogy mar emlitettem, nem sikerult meg raereznem a whiskey izere, de mar elorelepes az, hogy a Hudson-tol nem razott ki undorodva a hideg, sot kimondottan izletesnek talaltam…

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