On Nov. 16, El Mercado Modern Cuisine in Santa Ana will host a tasting highlighting Scotch whisky from Mossburn Distillers and Japanese whiskies from Hatozaki ($25). Head barman Cesar Cerrudo tells us more.
“I went to Santa Barbara over the summer and found out about Mossburn Distillers and their Scotch whiskies. As a bartender, I’d use the Island-blended malt to make a Manhattan, sip the Vintage Cask single malt with a cigar, and I’d make a Rob Roy with the Speyside blended malt.”
“Hatozaki Whisky is from Akashi, Japan, and uses mizunara oak barrels, which are about $6,000 each, to age its (small-batch) whisky.”
“I’m going to prepare an exclusive cocktail for the tasting made with Hatozaki Whisky, Tenuta Tamburnin vermouth, and coffee bitters.”
“I’m just such a whisky guy. The thing I love most about whisky is the more complex the aging process is, the more I like it. I look for mild oakiness and a little sweetness, while still having a lot of flavor and body. My favorite whisky is Lagavulin.”
Want More Whiskey?
Our Whiskey Classic is Nov. 21! Tickets at orangecoast.com/whiskey