Seven Grand DTLA Whiskey Society & S.C. Whiskey Club co-host w/ Chris Uhde, Mon., 10/28, 7pm

October 24th, 2013 — 12:09pm

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This coming Monday, Oct. 28th, Seven Grand DTLA Whiskey Society will be co-hosting Chris Uhde and the Southern California Whiskey Club for a tasting and education on some incredibly old and rare Bourbons and Scotches. This is one of the few events during the year that costs money to attend, Chris will be pouring out all pre-1964 whiskies, including one Bourbon that was distilled in 1913. This event is for hard-core whiskeyheads only, tickets are $75, and can be purchased here:

Seven Grand San Diego Whiskey Society: Featuring Ed “The Dirt” Adams Master of Whiskey Mon, 10/28, 8pm

October 24th, 2013 — 11:31am

On Monday 10/28 at 8pm we have Ed “the dirt” Adams Diageo’s master of whiskey in. Dirt will be tasting us through Diageo’s Distiller’s Editions such as Dalwhinnie and Glenkinchie, and a few surprises. For all those who remember the Dickel and Bulliet tasting Ed Adams is someone you do not want to miss. He is sure to entertain and educate.

There is a $15 dollar fee for non-members.

Register Here!

Attention: If you RSVP for an event and are unable to make it please notify Josh Judd at If he is not made aware and you do not attend he will be forced to take you off the mailing list for the following two tastings. Apologies in advance for such drastic measures.



Currently sipping on some Wild Turkey Forgiven.

Josh Judd
Spirit Guide
Seven Grand San Diego

Mix This: The Solitary Smile with Curtis Woods of Seven Grand San Diego

October 22nd, 2013 — 12:39pm

The first drink I ever learned to make is one of the simplest. The two-to-one Manhattan is a staple of mine now, on both sides of the stick, and it’s one I’ve found is a great platform for both creativity and bringing outsiders into our little circle of libation lovers.

I’ve always reveled in the ease of putting a brilliantly balanced Manhattan across the bar; it’s those rare occasions, however, when faced with a formidable palate at my disposal that I end up squealing like a schoolgirl on the inside. Where should I draw my bitterness from? What type of whiskey do they prefer? Do I want to make them the drink that renders any after it obsolete or are they just starting out their night? So many questions to be considered for such a would-be-simple cocktail and it’s only supposed to be 3 ingredients! But alas, I can’t help but mess with perfection so here’s one of my favorite offshoots.

The Solitary Smile
- 1.75oz Michters Rye
- .5oz Auchentoshan Three Wood
- .5oz Barolo Chinato
- .25oz Cherry Herring
- 2 dashes Chocolate bitters

Curtis Woods, Bartender, Seven Grand San Diego