Food + Dining Main

What We're Eating and Drinking: 'Whiskey Business'

BY April 11, 2016


Wine tastings are a dime a dozen, but how often can you sample eight premium scotches with a five-course dinner? Ladies, gents, get ready for “Whiskey Business” on April 28 from Avenue 5’s new executive chef, David Nelson. A $300 Macallan Rare Cask and 18-year-aged single malt from Highland Park will be complemented by the likes of sous-vide rib-eye and smoked salmon. And, as some distilleries embrace NAS (“no age statement”) bottling—meaning you can’t tell if something has been soaking up the nuances of its oak cask for five, 10 or 15 years—the intimate gathering is one in which to ask a deluge of questions and stay ahead of the curve.

(Tickets are $50 each; registration opens April 1 at


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