Link: King’s Fish House
Earlier this month, I joined some of my LASC friends for a special Scotch and Water dinner at the very cool Santa Monica restaurant, Upper West. We were treated to a 5-course menu, paired with 5 different Scotch whiskies from Highland Park and The Macallan. Through out the night, in between tasty bites prepared by Chef Nick Shipp, we were entertained by Martin, one of the funniest and generous brand ambassadors I’ve ever met. Good times.
At each setting, rest drams of The Macallan Cask Strength, The Macallan 15 year, The Macallan 18 year, Highland Park 18 year, and Highland Park 25 year. We were supposed to drink them in that order.
While up to no good, snapped this at the Condé Nast Traveler Hot List party, held at Hotel Bel-Air last month.
The Hoyo de Monterrey Epicure No. 2 cigars are my current, favorite smoke, hands down. Though acquiring them is a bit tricky (because they’re Cuban), my humidor is always stocked with them. These cigars are robustos, measuring 4.8 inches in length, and have a 50 ring gauge.
Every time I hold one, I spend a considerable amount of time admiring the construction and pre-light aroma. I’m hooked on the sweet, milk chocolate smell. It takes some self-restraint to not just eat them! Of course, they are always a pleasure to light, presenting additional sweetness, cool cedar notes, slight vanilla, and some nuttiness. The smoke is thick, yet very creamy and oily. Good for sunny days.