Slocum & Sons, in collaboration with Hotaling & Co. and The Charles in Wethersfield, hosted a pairing dinner featuring Nikka Whisky on Aug. 19. Noah King-Smith, Key Account Manager, Slocum & Sons, and Laura Kanzler, Regional Sales Manager, Northeast, Hotaling & Co., led guests through an exploration of five Nikka Whisky expressions—Taketsuru Pure Malt, Yoichi Single Malt, Coffey Grain, Coffey Malt and From the Barrel—and Nikka Coffey Gin. Guests enjoyed five courses of cuisine prepared by Chanthoeun Thanh, Executive Chef, The Charles, and his culinary team. Founded in 1934 by Masataka Taketsuru, Nikka Whisky is renowned for its use of traditional Scottish distilling practices, combined with Japanese techniques.
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- Nikka Whisky in Coffey Grain, Yoichi Single Malt, From the Barrel and Taketsuru Pure Malt expressions and Nikka Coffey Gin.
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- Noah King-Smith, Key Account Manager, Slocum & Sons; Laura Kanzler, Regional Sales Manager, Northeast, Hotaling & Co.; and Bryce Hardy, Owner, The Charles.
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- Chanthoeun Thanh, Executive Chef, The Charles; Bryce Hardy, Owner, The Charles; and Laura Kanzler, Regional Sales Manager, Northeast, Hotaling & Co.
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- Nikka Coffey Vodka, Coffey Gin, Days Blended Whisky, Yoichi Single Malt Whisky, Miyagikyo Single Malt Whisky, Coffey Malt Whisky, Yoichi 10 Years Old Single Malt Whisky and From the Barrel Whisky.
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- The first course, aged toro tuna, sudachi, roasted orange, herb blossoms and sorrel juice, was paired with Nikka Coffey Gin.
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- Yakitori chicken, lemon tare, charred scallion and sansho dango Taketsuru was paired with Nikka Yoichi Single Malt Whisky.
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- Guests during the Nikka Whisky dinner at The Charles.
Photos by Michael Leung.
