I spoke with the Malt Advocate people earlier today and they’re expecting another sell out here for their annual festival.  David OG and I will be there making the rounds as we always enjoy getting to chat with our peers in an informal setting.  Some of you have been asking me if I think WF is worth the $135 price tag and, as always, it depends on your expectations.  However, to get your money’s worth at WF you need to be in the proper mindset.  If you’re just breaking into whisky and are looking to taste as much as possible, this is the best chance you’ll ever have to cross a bunch off your list.  EVERYONE is pouring there, but you have to be smart and you HAVE to spit.  You can’t go around drinking every sample you get.  You’ll be down and out after one hour.  Plus, your palate will be completely destroyed.  You also need to water down anything at cask strength because just getting that into your gums can take you down, regardless of if you swallow or not.  The room is crowded and there can be lines, so make sure you hit up the tables that you expect to be popular early, then take your time and visit the others.  I think for people who have yet to taste, WF offers the best opportunity there is to expand your palate.  If you’ve already tasted most of the products from the available producers, you might be underwhelmed, but there are always secret bottles going around as well as after parties in hotel rooms where people pour INSANE whiskies, so it’s worth it from that aspect.  Also getting the chance to talk with John Hansell is very cool as he’s a nice guy who will actually stop and talk seriously with you, rather than just smile and nod.  There are many other people in the house like Parker Beam and Bill Lumsden who also make great conversation partners, so I would suggest getting a ticket and finding them early if you want to pick their brains.  Overall, it’s always a fun time out so if you’ve never been, you should consider getting a ticket.

- David Driscoll, K&L Spirits Buyer, talking about WhiskyFest SF, coming up on Oct. 7th.  This excerpt comes from his Whisk(ey) News email newsletter 8/30/11

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