How San Francisco Saved The Irish Whiskey Category: The Rise, Fall and Resurrection of The World's First (And Finest!) Whiskey

Friday, September 23
12-2 p.m.
Location: The Boothby Center for the Beverage Arts, 1161 Mission St., Suite 120
Tickets: $25 in advance; $35 at the door

Join globetrotting Dubliner Philip Duff - award-winning presenter, consultant and Irish barman - and Todd Richman, corporate mixologist for the Sidney Frank Importing Company, the owners of Michael Collins Irish Whiskey - for a rollicking 90-minute tour through the forgotten history of Irish whiskey. The seminar takes in monks, Normans and why Irish publicans are called vintners; how Irish was always single malt; why a saucer-shape island used local ingredients; why most Irish whiskey these days is homogenous, and how a Pulitzer-Prize winning San Francisco journalist created a drink that saved the whole category of Irish whiskey in its darkest days. Includes servings of original cocktails with Michael Collins Irish Whiskey from Todd Richman and Sean Muldoon, former manager of Belfast’s Merchant Hotel (World’s Best Cocktail Bar / World’s Best Hotel Bar / World’s Best Drinks Selection 2009-2010, Tales of the Cocktail Spirited Awards).

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