Whiskey time in Tennessee

Three different kinds of Jack Daniel's made a great start to our evening of whiskey tasting! Our leader was Terrance Pate of Cedar Bluff Discount Wine & Spirits.

Some time ago, Alan and I decided that from now on when we attend charity events that include auctions, we will not bid on “things” that are offered. We live in a downtown condo and really don’t have a lot of extra wall space for more art or storage space for more “stuff.” We will, however, bid on “experiences” that are offered. That’s how we came to win a trip to see “Iron Chef America” being taped this summer, as well as numerous dinners and excursions.

Our latest experience was a whiskey tasting for 10 people, which was held this past Friday, on the eve of football season, at the Westmoreland home of Hugh and Angelia Nystrom. We bought it at last year’s “Les Trois Chefs” benefiting Childhelp Tennessee, of which Hugh Nystrom is the director of program operations. And boy did we learn some things about whiskey. My most important learning? I sure do like Gentleman Jack!

Here’s how the evening went. Hugh and Angelia had enough glasses set up for us to taste seven different whiskeys with Terrance Pate of Cedar Bluff Discount Wine & Spirits giving us a tutorial on each one. Although he only poured a few sips into each glass, it wasn’t long before we were feeling it. (One of the whiskeys was 129 proof!) That’s why it was a good thing that dinner was then served: a huge spread featuring beef tenderloin sliders and smoked salmon from Sweet P’s Barbeque and Soul House. Sweet P’s proprietor, Chris Ford, consulted with one of our guests, who happened to be his mother, Dawn Ford, about the menu. Dawn had done research on what foods paired best with whiskey and boy did she hit a home run with her picks.

Here's the set-up that greeted us upon our arrival. Looks promising, doesn't it?

Flowers were by Joann Coakley and Kelly Nystrom of Garland House Floral Designs and they were breathtaking.

There is something about seeing all those tasting glasses lined up on a Friday evening that just puts you in a good mood!

Even the tasting table itself was decorated with matching flowers in mint julep cups.

We started with a flight of Jack Daniel's: Gentleman Jack, Jack Daniel's Single Barrel and Black Label. The Gentleman Jack was smooth and slightly sweeter to me.

Our host, Hugh Nystrom, making a few remarks as we took our first sips.

Richard Ford getting into the spirit of the evening.

Our friend David Butler seemed to appreciate the Jack.

Terrance had a piece of advice for us when it comes to tasting whiskey. “You know how you are supposed to bury your nose in your glass when you are tasting wine?” he asked us. “Well, don’t do that with whiskey. You’ll burn your nose!” (Glad he warned us.)

Next up was Caribou Crossing Single Barrel Canadian, which scored 93 points from "Whiskey Advocate."

Terrance described this one as “richer, creamier and velvety smooth.” He said the flavors in this Caribou Crossing are “straightforward – primarily vanilla, with some creme brulee, toasted marshmallow, tangerine, peaches and cream and gentle rye spice.” Wow. This was starting to tax my ability to concentrate on the specific flavors. But it was fun trying.

Phyllis Nichols trying to discern the flavors.

Ted Smith was among the most experienced whiskey drinkers in our group.

Prichard's Tennessee Whiskey was next up.

Prichard’s, Terrance said, is made with white corn, which has a higher sugar content than yellow corn. Silky smooth from start to finish, it was said to highlight the sweet toasted barrel and fruit flavors, which remain hidden in most bourbons. (Actually, being mostly a wine drinker, these flavors remained hidden from me even in the Prichard’s.)

Gay Lyons is mostly a wine drinker, as well, but like me, she gave it the old college try!

As did Dawn Ford.

Next up: Jameson 12-year-old Irish. This one was the favorite of several of our tasters.

Terrance described this Jameson as “an absolute powerhouse of Irish Whiskey.” He said it is so full-bodied because it matures for 12 years in a combination of seasoned bourbon barrels and Oloroso sherry casks. He said it has great lingering sherry tones and a rich nutty flavor. (By this point, my taste buds were shot to heck. Even his advice to “sniff the back of your hand to reset your senses” did not seem to work. But I was having fun nonetheless.)

I think Jim Nichols was, too.

And Bill Lyons.

Finally, William Larue Weller Bourbon, rated the third finest whiskey in the world by "Bourbon Enthusiast/Wine Enthusiast."

Only a few bottles of this have been available in Knoxville, Terrance said. “The palate entry is dry, complex and toasty; mid-palate offers sweet, grainy tastes of Wheat Thins, oil and sap; aftertaste is oaky, sweet and intensely grainy.” (If he says so.)

Alan Carmichael applying himself to the task at hand.

If you didn't want to finish a glass, you could dispose of the remainder in a pitcher on the table. I swear Richard was just fooling around when he picked up the pitcher and threatened to drink from it!

By now, it was time to join Angelia, who had set up the buffet in the kitchen.

Here are those tenderloin sliders.

And the salmon, which was my favorite.

The new potatoes stuffed with pork belly got raves.

You can't go wrong with a gourmet cheese plate on the buffet.

And what could be a more perfect dessert for this evening than a bourbon pecan chocolate pie from Magpies?

We loved the Grand Ole Opry sign Hugh received as a birthday present.

We also loved the Nystroms' 22-pound cat, Max! What a sweetie!

The Nystroms and Phyllis unwinding in the den after dinner.

Bill and Alan

Thanks so much to our great hosts, Angelia and Hugh, for a fantastic evening.

The 2013 edition of “Les Trois Chefs” is coming up Oct. 4. Click here for ticket information. It is a fun event at Cherokee Country Club featuring a menu by Chef Matt Gallaher of Knox Mason, Chef David Pinckney of Cherokee Country Club and Chef Josh Smith of Fleming’s Prime Steakhouse & Wine Bar.