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Distilling diversity displayed during annual fundraiser

During the Wee Tipple Scotch and Spirits Festival people can sample whisky flavours from around the world such as Macallan from Scotland, left, Amrut from India, and Nikka from Japan. Jeffrey Renville, The Grand Hotel food and beverage manager, said each has a distinct flavour profile to savour. - Rachel Stern photo
During the Wee Tipple Scotch and Spirits Festival people can sample whisky flavours from around the world such as Macallan from Scotland, left, Amrut from India, and Nikka from Japan. Jeffrey Renville, The Grand Hotel food and beverage manager, said each has a distinct flavour profile to savour.
— image credit: Rachel Stern photo

The taste of whiskey is as diverse and rich as the locations in which it is created.

Some Scottish whiskies take on the flavour of ocean salt air because they are left to age in barrels close to the sea. Others came to life when settlers, who usually created wine, came to the U.S. and found barley and other ingredients more plentiful and decided to create whiskey in a similar manner to creating wine.

“There is a lot of artistry that goes into creating whiskey and where it is distilled and aged has a dramatic effect on the flavour profile,” said Jeffrey Renville, food and beverage manager at The Grand Hotel.

Whiskey has become fashionable and there are sweet honey chocolate tasting varieties or the more traditional tasting styles, said Renville. People can learn about and taste the diversity of flavour profiles during the 10th annual Wee Tipple Scotch and Spirits Festival held at the hotel Friday (April 26). The event is a fundraiser for Crimson Coast Dance Society.

“For 10 years this has been our favourite, most successful event … Event proceeds continue to be essential to our organization,” said Holly Bright, Crimson Coast Dance’s artistic director, in a press release.

The Grand Hotel has been involved for the last two years. Renville said it was a natural fit for the two organizations because The Grand Hotel has been developing its whiskey bar over the last few years and enjoys giving back to the community through supporting events like the Wee Tipple.

“Just to be part of the fabric and sharing the beauty of what we do, whether it is food or wine it is all very gratifying,” said Renville.

The Wee Tipple features whiskey, single malt scotches, specialty spirits local wines and craft brews.

But spirits aren’t the only thing on the menu. People can also savour culinary delights created by Grand Hotel chef Ian Ter Veer. He’s preparing tapas dishes that feature local ingredients such as Island seafood and shellfish. It will also feature an array of baked goods, cheeses and chocolate.

The Wee Tipple takes place in the hotel’s Crystal Ballroom, starting at 7 p.m. Tickets are $75 in advance only and are available at the front desk by calling 250-758-3000 or 250-716-3230, or visiting www.crimsoncoast

dance.org.

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