We were greeted with The Red Hook, a dry and strong Wild Turkey rye cocktail featured over July. Canapes from their year-round menu included a mouth-watering scallop ceviche and a smoky beef brisket slider.
Upon beginning the masterclass, we were greeted by a charming man by the name of Gee David, whom through his passion invited a curiosity into the world of rye whiskey. With a well-paced fervour he whisked through all we needed to know about the world of rye, and guided us through a tasting of the five premium rye whiskies NOLA is offering. Our favourites were the 18yo Sazerac, which had notes of burnt caramel and dried herbs, and the E.H. Taylor, both of which have very limited availability in Australia.
The whiskey and charcuterie pairing is a sneak-peek into the world of rye whiskey that will surely leave you wanting to sit the full masterclass. The dry-aged salty sopressa was offset perfectly by the honey and cinnamon present in the Old Portrero 18th Century Style rye, bringing out the flavours of each counterpart in a unique way. The menu offers four high-end rye whiskeys and four dry-cured meats, perfect for a group or even one.
NOLA has also partnered with Barangaroo neighbour Oh Boo Chocolates to create the rye whiskey and chocolate tasting, for those who prefer something a little bit sweeter. The chilli praline chocolate was a stand-out, its bitterness and subtle spice going well with the rich caramel and butter flavours of the Catoctin Creek rye.
NOLA is running Rye July from 1-31 July, with the masterclass held on 14 July. It’s a mustn’t-miss event for whiskey fanatics and beginners alike, with fantastic opportunities to immerse yourself in the wonderful world of rye whiskey.
Proud glutton, beer snob, sustainability enthusiast and collector of silly socks. Aspiring cool aunt who collects eccentric artefacts from her world travels.
NOLA Smokehouse and Bar
Tower 1, 100 Barangaroo Avenue
Barangaroo South, 2000
Disclosure: The Plus Ones were an invited guest of Savannah PR
Image credit: Savannah PR
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