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Unmissable whisky festivals in 2017
It’s time to plan your whisky getaway(s) for the year with our pick of the top booze-filled festivals – The Spirits Business lines up the finest dram-tastic events across the globe in 2017.
We present the most unmissable whisky festivals of the yearPrepare to breeze through the year with our handy guide to the hottest whisky shows and festivals around the world from Spirit of Speyside to Malt Masters Whisky Festival.
Created for the trade and consumers alike, such events are crucial for scouting out new talent, expanding your knowledge of the world of whisky or simply sipping your way through your favourite drams.
Click through to view our pick of the whisky festival highlights in the year ahead.
Think we’ve missed any out? Let us know by leaving a comment below.
Established in 2009 by specialist spirits retailer The Whisky Exchange, the show brings connoisseurs from all over the world to London for a whisky experience with masterclasses, seminars, food pairings and hundreds of different drams to try.
Touted as “the UK’s biggest whisky festival”, the show gives visitors the chance to sample from 50 stands, from which many bottles cost upwards of £1,000. New for 2017, the organisers are to host a new event
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The most expensive sip in Houston: Spec's selling $250,000 whiskey
On this week’s episode of “What’s Eric Eating,” restaurateur Larry McGuire joins CultureMap editor Eric Sandler to discuss MML Hospitality. Known locally for Clark’s Oyster Bar, MML is an Austin-based company that operates restaurants in California, Texas, and Colorado as well as the Hotel Saint Vincent in New Orleans.
The conversation begins with McGuire sharing his path from being a University of Texas student who worked in restaurants to opening his first two restaurants with his business partner Tom Moorman, Lamberts Downtown Barbecue in 2006 and Perla’s Seafood & Oyster Bar in 2009. Their portfolio ranges from Swedish Hill, a casual bakery and cafe, to fine dining institution Jeffrey’s. Sandler asks McGuire about whether there are any commonalities between such varied concepts.
“As someone who’s been doing it for a long time now, I hope the quality and consistency in service and food, the atmosphere will be good. For restaurants to last, we’ve got a 20 year old and an 18 year old, I think there’s a level of caring and attention to detail,” McGuire says.
“What we’re more excited about and more invested in is the quality of our operations, the quality of our facilities, the quality of
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