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The 3DC Invade Las Vegas in February…


Posted by Raz

OK Whiskies lovers, we can finally give out some more concrete details of our “3DC Invade Las Vegas” events on President’s day weekend 2012:

First excursion: Paired tasting at the Ri’Ra’ (Mandalay Bay)

When: Saturday, February the 18th, 8PM

Menu:

  • Pairing 1. Dalwinnie with Burran’s Smoked Salmon from Ireland
  • Pairing 2. Macallan 15yr with Shepard’s pie (lamb)
  • Pairing 3. Talisker distillers with Kerry gold sharp Cheddar Cheese from Ireland
  • Pairing 4. Jameson Gold with Pork Belly
  • Pairing 5. Tullamore Dew 10yr with Tomato Basil Soup
  • Pairing 6. Combass Box (Hedonism*) with a Dark Chocolate Desert – details pending. *Confirmation outstanding

$60.00, “all in” (includes taxes and gratuity)

Dress: Something stylish would be appreciated.
**Note: Food portions are sample sized and the drams are 1oz ea. We are limited to 25 seats at this event (cause that how many 1 oz drams you get in a bottle) but we need have at least 12.

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Second excursion: Field trip to the Whisky Attic at Freak’n Frogs

When: Sunday, February the 19th, 8PM

What: Field trip to the Whisky Attic at Freak’n Frogs and Adam’s 750+ expressions just waiting for you to choose from.
Open format. We can bring as just about as many people as we’d like so the more’s the merrier.
$?, pay as you go for the drams you order. The education you get from Adam is free. 😉
Dress: It’s a dive bar downstairs, your call…

Please email Raz at: razness@yahoo.com with your RSVP in the affirmative. No negative RSVPs are needed.

The official 3DC hotel is the Fiesta Hotel Casino, Henderson if you feel inclined to grab a room near us. (This as chosen as a convenient compromise location between another coincident event for the SCA that many of us are attending as well.)

***Note: This, as all 3DC events to date, is a not for profit venture. You pay for what you get and we don’t take a dime. Also note, to your advantage (should you attend) +Compass Box Whisky has been kind enough to comp their bottle for the tasting. Thank you very much to Robin Robinson of Compass Box for making that happen for us.