That’s right! This week is Imbibe Magazine’s Negroni Week (celebrating the bittersweet Italian classic, but also helping to raise money for some great causes/charities). On Saturday, June 1st, all day, we will be donating $1 from each Negroni sold to the Oklahoma Disaster Relief Fund. Help us help Oklahoma and purchase a Cole’s Southern Negroni this Saturday. Check out the recipe for our Negroni below:
Southern Negroni by Brent Falco
- 1oz Aviation Gin
- 1oz Salers
- 1oz Dolin Blanco infused with watermelon
- Served up in Coupe with salted watermelon garnish
Check out more info on Imbibe Magazines Negroni Week here!
This coming Monday, June 3rd, we will be welcoming John Little from Smooth Ambler Spirits. John is Head Distiller and Vice-President of Smooth Ambler Distillery in West Virginia. He will be tasting and educating us on the Smooth Ambler and Old Scout line of Whiskeys: The Smooth Ambler Yearling, the Old Scout 6yr High Rye Bourbon & Old Scout 7yr Rye. This will also be the official release of the Old Scout 10yr Bourbon!
Tasting starts at 7pm, a Welcome Punch will be served at 6:30, so come early and get a good seat in the Jackalope Room.
Attendance will be capped at 35 people, with priority given to paid-up members. First-timers can pay a one-time $15 admittance to get in, come early to get on the list.
RSVP on the link below, don’t miss this chance to the first people in California to taste this whiskey!
Also, you can get a video tour of the Smooth Ambler Distillery before you come to the event, so you can be sharp with your list of questions for John. Check it out:
As it will be a Monday, be sure to stick around and catch some free jazz after the tasting, or come early and try our new Happy Hour Menu, featuring $5 Hand-crafted Cocktails and $6 Pizza until 8pm, Monday- Friday. It’s going to be a great summer, we look forward to seeing you.
Big Love and thanks!
Pedro, currently sipping Henry Weinhard’s Private Reserve. Seriously.
Pedro Shanahan Spirit Guide, Seven Grand Whiskey Bar Co-curator, Whiskey Society
Seven Grand is a Whiskey Bar. We strive to be an institution of whiskey learning, with a wide offering of flight menus, and barkeeps who can help guide our guests through explorations of their tastes. Classic cocktails, hand-crafted by our staff, bring other entries into the rich history of Whisk(e)y.
We hope to make the world of whiskies accessible to everyone, providing a community hub for people to come together, talk, listen, dance and savor.
Honest hospitality. Free live music four nights a week. Classic Cocktails handcrafted with fresh-squeezed juices and house-made syrups, and one of the best Whiskey Walls in America.
Come enjoy the experience with us.
Pedro Shanahan Spirit Guide, Seven Grand Whiskey Bar L.A. Co-curator, Whiskey Society
Hello out there whiskey freaks, my fellow Seven Grand Whisky hooligans and I have just returned from Japan where we visited the Suntory distilleries of Hakushu, Yamazaki, countless whisky bars, Ramen joints, and any other trouble we could muster up. But this piece is about whisky, Japanese Whisky to be specific, so we will forgo the delicious Ramen and other mischievous activities to hone in on our true passion. We went to Japan, in typical cocky bartender fashion, thinking we knew a great deal about Japanese Whiskey, we had all done our homework – read all the books, checked out all the relevant blogs and tasted anything we could get our hands on and yet we still found our selves at a loss for words at the depth and complexity that is Japanese Single Malt Whiskey. Bottom line we didn’t know shit about Japanese Whiskey and continued to be reminded of this point time and again as we tasted our way through the malts of the distilleries currently producing and most of the closed distilleries as well.
By far the most rewarding part of our trip was the distillery tours of Yamazaki and Hakushu. These are two of the greats when it comes to Japanese Single Malt Whisky. Each distillery has at least six pairs of Copper Pot Stills of different sizes and shapes and use up to five different types casks, which allow them to produce a staggering 100 different styles of malt between the two distilleries. These malts are combined in different proportions to make up the various bottlings in the Suntory line up. The stand out malts from the two distilleries were the Hakushu 18 year and the Yamazaki Mizunara Cask. The Hakushu 18yr is deeply complex with lovely hints of sherry and the typical fresh piney note, which Hakushu is known for. The Yamazaki Mizunara Cask is a truly special whisky; each year less than 200 of these casks can be made from the Japanese Mizunara Oak. This hard to work, loose grained and Leaky Oak imparts an incense and sandalwood like characteristic to the Whisky, which is simply magical. Among the other Japanese malts the whiskies from the closed distilleries of Hanyu and Karuizawa were among the best we had the pleasure to taste.
Beyond amazing whisky the most impressive aspect of the trip was the hospitality of the Japanese people. At each bar we went to the level of care and respect for the customer and the drinks was elevated to a higher level. We could all learn a thing or two from the Japanese in the hospitality department. I could go on and on but I’ll save you some time and just tell you to go to Japan, drink the Whisky, eat the Ramen, meet the people, and enjoy yourself – you will not be disappointed.