presented by the Little River Inn to benefit KZYX Radio
American Craft Whiskey Distillery, the distillers that are continuing the tradition of the much-lauded Germain-Robin cognac, present a selection of their Low Gap whiskeys, paired with fabulous local bounty prepared by the Little River Inn’s award-winning chef, Marc Dym.
It’s truly a once-in-a-lifetime opportunity to enjoy these special whiskeys alongside the people who created them, while feasting on delicacies selected to highlight the flavor profiles in the whiskeys. One of the featured ingredients – candy cap mushrooms, with their strong maple-syrup flavor and aroma – only grow on the Mendocino Coast.
WHEN: Saturday, February 20, 2016, 6:00 pm
WHERE: Abalone Room at Little River Inn; Little River, CA; 3.5 hours north of San Francisco
WHAT: Five-course pairing menu, live music performed by Grammy-nominated guitar virtuoso Alex DeGrassi (plus special guests)
WHISKEY TASTING:
- Low Gap Bavarian Hard Wheat
- Low Gap Barreled Rye
- Low Gap Malted Corn and Malted Barley Blended Whiskey
- Low Gap Bourbon
Special Appearance: Snag’s End Farm Hard Cider- locally grown and fermented in Albion by local personality and KZYX DJ Tim Bray
The menu will showcase the following locally-sourced ingredients:
- Locally caught and smoked rockfish (supplied by Tim Bray of Snag’s End Farm in Albion)
- Estate-grown pickled vegetables (from the gardens of the Little River Inn’s owner, Cally Dym, and Executive Chef, Marc Dym)
- House-cured pork belly (sourced from Roundman’s, Fort Bragg’s premier Smoke House & Butcher Shop)
- Winter fruit with Candy Cap mushroom cider syrup (candy caps foraged from local forests; cider syrup handmade by the Dym family)
TICKET PRICE: $95 plus tax and gratuity. To purchase tickets, please call the Little River Inn at 707-937-5942.
About American Craft Whiskey Distillery
American Craft Whiskey Distillery is a family-run Distillery working with Ansley Coale & Craft Distillers. Crispin apprenticed for seven years with Hubert Germain-Robin, then founded Greenway Distillery in 2005. His Rose Liqueur, made on an antique cognac still, was selected “World’s Best Liqueur” by Robb Report in 2008.
Crispin has been experimenting with whiskey for many years. Made in truly small batches, production of Low Gap began in 2010. Controlled dry fermentation is carried out in-house in refrigerated stainless steel tanks. The mash is then slowly double-distilled on a 16HL (420 gallon) antique cognac still, purchased by Germain-Robin from Cognac Tiffon (producers of Maison Surrenne). This small hand-operated still yields whiskeys that are notably soft, clean, and flavorful. Cellaring is in a mix of new and used (from Van Winkle) American oak barrels, used French Limousin oak barrels, and used port barrels. The whiskies are descended to bottling proof using filtered rainwater. http://greenwaydistillers.com/
About Alex deGrassi
Alex deGrassi was born in Japan and grew up in the San Francisco Bay Area. He switched from trumpet to guitar at the age of 13 and immersed himself in American and British fold and blues traditions, eventually studying jazz and acoustic guitar. Since then he has become widely acclaimed as a leading innovator and virtuoso of acoustic guitar, fusing a variety of guitar traditions into a highly orchestrated sound.
His early Windham Hill recordings of original music, as well as his arrangements of folk, jazz and world music, have influenced a whole generation of young players. Many of Alex’s recordings, including the GRAMMY nominated The Water Garden (1998), are considered classics of the genre. His most recent recording, Now and Then: Folksongs for the 21st Century, features his contemporary take on traditional folksongs.
Alex’s thirty years of international touring include performances at Carnegie Hall, the Kennedy Center, the Montreux Jazz Festival and numerous guitar festivals. He is a renowned teacher and The Alex deGrassi Fingerstyle Guitar Method, published in 2012, is rapidly emerging as the authoritative method for fingerstyle guitar instruction. http://www.degrassi.com/
About Little River Inn
Little River Inn is a family-owned and operated boutique resort on the Mendocino coast of California with a chef-driven restaurant, nine-hole Audubon-certified golf course, professional tennis courts and day spa. Ideal for the entire family and pet-friendly, the Inn has 66 guest rooms ranging from the economical to the luxurious. Several private meeting and special event spaces with stunning ocean and garden views make the Inn an excellent venue for small- to medium-sized weddings and corporate retreats. The restaurant, helmed by CIA-trained Executive Chef Marc Dym, is a destination unto itself and the delicious, often hearty California coastal cuisine has a following so dedicated that it is not uncommon for guests to fly in by private plane for Sunday Brunch. Ole’s Whale Watch Bar is a classic local hangout where guests gather for drinks and a casual bite, and Sue Bondoux is the treasured bar manager with a remarkable 21-year history of making drinks at Little River Inn. Little River Inn has a beautiful, nine-hole golf course that plays like 18 and is appropriate for many skill levels. The Inn also has a Day Spa with three treatment rooms and offers in-room services. Overseen by fifth-generation Innkeeper Cally Dym, Little River Inn celebrated its 75th anniversary in 2014.
Little River Inn is located two miles south of Mendocino overlooking the Pacific Ocean, at 7901 N. Highway One, Little River, CA 95456. For reservations and additional information, call 707.937.5942 or visit www.littleriverinn.com.
