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What
Scotch & Smoke Dinner
When
October 5, 2015
Where
Union Public House
4340 N Campbell Ave
View Menu
unionpublichouse.com
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Gather round, scotch-lovers. Time for a story.

Once upon a time, all of Scotland’s distillers made their scotch by drying the malt over burning peat, which is essentially decayed vegetation dried into bricks. This process infused a distinct smoky flavor into the barley grain.

Now, with the invention of more efficient resources for fuel sources, many distilleries have moved on, leaving behind the signature taste.

A select few traditionalists on the islands of Scotland still make use of peat to maintain their recognizable flavors, such as The Balvenie, Oban, Laphroaig and Talisker distilleries. A single island of 3,500 people could have as many as eight distilleries on it. Sound like a dream?

Union Public House is highlighting these distilleries’ dedication to smoky scotch with a Scotch & Smoke Dinner on Monday, October 5.

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Even the cuisine is reminiscent of these small northern islands, with smoked oysters and barbecue-rubbed quail. The four-course meal ends with an untraditional “cigar”, composed of smoked chocolate, marshmallow and graham cracker ash.

Union Public House Scotch & Smoke Dinner Menu

Balvenie 12

Oysters – Table-side smoked Kumiai, caviar, fresh ground horseradish, preserved lemon, served with Arugula, oven roasted tomato, smoked oyster vinaigrette

Oban 14

Soup – House Bacon, smoked tomato, fall squash, pork belly crostini, micro cilantro

Laphroaig 10

BBQ – Smoked paprika barbecue-rubbed quail, whole roasted garlic, six-hour sirloin, corn bread pudding with charred husk cream

Talisker Distiller’s Edition

S’mores Cigar – Smoked chocolate and marshmallow cannoli, graham cracker ash

Seats are $75, all-inclusive, and reservations are required. Dinner begins at 6:30pm.

For more information on Union Public House, visit unionpublichouse.com.