Mahler and Malt: Whisky Tasting with Ken
Tickets available at the bottom of the page
Join Colorado MahlerFest Artistic Director Kenneth Woods for this unique experience at the The Burns Pub & Restaurant in Broomfield. MahlerFest board member Ron Nadel, a Certified Whisky Ambassador at the The Burns, will lead you through a series of four whiskies*. You will learn about how whisky is made, how to taste whisky, and what makes each one different. You’ll also learn about Mahler’s father, who was a brewer and distiller.
This intimate event, with a capacity of about 20 people total, is perfect for those new to whisky and those looking to deepen their knowledge and palette all while supporting the Colorado MahlerFest and visiting with Ken.
There is limited seating in a private room and we do expect this event to sell-out so purchase your tickets now. Your ticket price includes the whiskies, the education, and an appetizer. You can also order off The Burns’ amazing menu if you need to satisfy a larger appetite. There is no physical ticket. Purchase below and then show up on February 27!
The Burns is at 9009 Metro Airport Avenue, Broomfield, CO 80021.
Contact Ethan.Hecht@MahlerFest.org with any questions.
Tickets available at the bottom of the page
These are the four amazing Single Malt Scotch Whiskies Ron will introduce you to.
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1. Bruichladdich “Classic Laddie” (pronounced brook-LAD-ee) · Made on the island of Islay (eye-la), west of Scotland · It is non-peated whisky · Water comes from springs near the distillery, right on the shore · Aged in ex-Bourbon barrels on Islay · Higher than average ABV – 50% (alcohol by volume), means more flavors · Fruity, like berries, on the nose · Rich malt on the palate · Vanilla finish
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2. Macallan “Classic Cut” · The Speyside classic Highlands single malt · Water used comes directly from the Spey river – heart of he highlands · Limited Release each year · Macallan uses a variety of proprietary barley and yeast strains · Classic cut refers to the distillation portion – slightly wider, with broad esters (flavors) range · Aged in Oloroso Sherry-seasoned American and Spanish oak casks · Oloroso is a dry Sherry · At 58% ABV, it is much higher than Macallan’s usual (43%), with more flavor · Rich body and texture · Rich fruitiness, like raisin · Notes of toffee and holiday spice · Warm caramel finish
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3. Springbank-10 · Springbank is Scotland’s oldest family-owned distillery · Located in Campbeltown, on the Kintyre peninsula, not far from Paul McCartney’s farm · Same family (Mitchell) has owned it since 1828 · Springbank is known as a ‘living wage employer’. They pay above minimum wages · Everything is done by hand, farm to bottle (no computers in the whisky-making) · Knowledge handed down generation to generation · This one is aged 8 years in ex-Bourbon barrels · Finished with 2 more years in ex-Sherry barrels · Known for unique complexity, richness in the nose and palate · Rich maltiness, fruit, vanilla, orange peal · Very slight peatiness makes for a long finish
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4. Octomore 10.1 · The most heavily peated whisky made – smokey · Made by Bruichladdich on Islay · Barley is grown on Islay near the distillery · Water comes form springs near the distillery · Cask strength (59.8% ABV!) – undiluted flavor · Rich peat flavor is in the palate more than the nose · Only 20,000 bottles made · Flavors like bbq, leather-bound books, burnt orange peel, cinnamon · Very complex · There is nothing like this whisky
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A huge thank you to our sponsor and host!
*You may be used to seeing it spelled “whiskey” with an “e.” Both are correct. The Irish and Americans use the “e” and the Scots leave it out. If you are curious about this, read more here.