Our February 25th meeting marked an exciting departure from our usual routine as we launched our “Beyond Bourbon” series at Little Turtle Golf Club. The evening kicked off with a high-energy blind tasting of three American Single Malts, a category often considered a “cousin” to Scotch because it utilizes barley malt but is typically aged in new charred oak. Our members sampled Jim Beam Single Barrel (Claremont), Stranahan’s Single Malt, and Bulleit American Single Malt. The room was particularly impressed by the Stranahan’s, which many participants were shocked to find was their favorite of the flight.
The evening was made possible by the dedicated team at Diageo, led by Aly Adams, the Ohio Business Development Manager for Diageo whiskeys. Aly coordinated the event specifically to showcase the diverse range of single malts currently available for purchase within the state, ensuring that members could find their favorite pours at local agencies. Her goal for the “Beyond Bourbon” series is to provide both an education and a variety of unique experiences that highlight the depth of the Diageo portfolio
Meet Our Guide: Cris Dehlavi
To lead us through the “authentic” Scotch version of these spirits, we were joined by Cris Dehlavi, a Division Educator for Diageo. Cris brought a wealth of local and international expertise to the table, having run the well-known bar program at M M Miranova in Columbus for over 15 years.
With nearly every global spirit certification under her belt, she now travels across 17 control states to educate enthusiasts on the nuances of distillation and maturation.
Her presentation focused not just on the liquid in the glass, but on the rich history and diverse “terroir” of Scotland’s whisky regions.
A Journey Through the Regions
Cris’s presentation featured five distinct expressions that showcased the geographical diversity of Scotland:
The Singleton of Glen Ord (12 Year): Hailing from the Highlands, Cris noted this is a great “beginner” Scotch that is light, clean, and highlights fruity notes like apricot. She specifically mentioned that its price point and profile make it excellent for use in cocktails.
Oban (14 Year): This expression comes from one of Diageo’s smallest distilleries, which is so tucked into the town of Oban that it cannot physically expand. It is aged for 14 years and is famous for a flavor profile that balances a hint of peat with a distinct note of orange
Dalwhinnie (15 Year): As the highest distillery in Scotland, Dalwhinnie deals with extreme cold and high elevation, which impacts its unique maturation process. Cris described this malt as having a notable honey-like viscosity on the palate and suggested it is particularly delicious when served cold or even from the freezer.
Talisker Storm (10 Year): Produced on the rugged Isle of Skye, this whisky is known for its “Viking” name and a complex five-still distillation setup. It offers a unique combination of peat smoke and a noticeable salinity—or saltiness—that makes it a world-famous pairing for fresh oysters.
Lagavulin (16 Year): This iconic Islay malt undergoes one of the slowest distillations in Scotland to achieve its intense, smoky character. While it is famous for its “smoke bomb” reputation, Cris pointed out that the front of the palate actually carries a surprising sweetness and notes of berries.
To conclude the evening on a high note, the Society treated attendees to an “Ultra Premium Pour” of Johnnie Walker Blue Label, a blend of the world’s oldest and rarest single malts.
This evening was a masterclass in variety, proving that whether you prefer the grassy hills of the Lowlands or the rugged coastlines of Islay, there is a Scotch for every palate.
