![]() ![]() ![]() In the 1950’s The Tam O’Shanter installed a Great Wall O’ Scotch to showcase bottles Lawrence Frank and Walter Van de Kamp collected on thier trips abroad. Whether you’re a neophyte or a connoisseur, or just feel like having a good drink, the Tam O’Shanter’s whisky collection has some “liquid sunshine” for you. Our mixologists Alberto apply their expertise and creativity to come up with a well-balanced list of cocktails based on all the spirits. We pair whiskies with each course of a multi-course meal specially created by our chef. In addition, we co-sponsor four or five whisky dinners during the year with various distillers. Then we’ll construct whisky flights for them and discuss the fine points of the spirits as they enjoy them. For instance, a guest might organize interested friends and tell us about their experience and preferences. We also offer a custom-curated experience for those who want something educational and uniquely pleasurable. We offer different whisky flights daily so they can compare and contrast flavors and styles. Like with beer and wine, developing a discerning palate for whisky can be a lot of fun and become something to share with others. Our shelves are filled with “holy grail whiskies”– like Dallas Dhu, Port Ellen, North Port, Pittyviach, Little Mill and Rosebank – that most people only read about.ĭon’t know much about whisky? We love introducing the novice to the expansive world of whisky. We also have bottlings from lesser-known producers. For example, we have the latest releases of US Bourbon from Pappy Van Winkle, Whistlepig and Elijah Craig, just to name three. The Tam O’Shanter boasts over 600 different labels from around the world with a focus on independent bottlers and hard to find whiskies. Each whisky’s distinctive flavor comes from aging this liquid in different types of casks for varying lengths of time. Whisky is made by distilling a fermented grain mash, a “new make” (meaning a clear alcohol rich liquid) is created. The American and Irish spelling is “whiskey,” while the rest of the world uses the Scottish spelling of “whisky.” Here at Tam we like to honor our nearly 100-year-old Scottish themed restaurant and go with the Scottish spelling “whisky”. John Lindquist has been the general manager for nine years and since the installation of the spectacular Scotch whisky display in the restaurant’s lobby five years ago, he has overseen the growth of its whisky collection into one of largest and most varied in Southern California. Scotch whisky tasting in Los Angeles gets no better than at the Tam O’Shanter. ![]() ![]() Overall good experience, but not Wow'd.Banff 37 YR, 1975, Duncan Taylor Bottling Took home brownie bites as well, which were pretty good. I'm not super strict on drinking juice right after it's pressed, but what's the point of offering cold press to customers if they're not fresh and not saying this is how it's done? It looked as if all the ingredients are cold pressed in large batches and poured together when making a juice during the day. I wondered what that meant and took a peak in the back. I was told 5 minutes after waiting that there was no cold pressed romaine. The choice between cold press and regular was available for the same price, so of course I went with cold press. I ordered the Green Goddess juice as well: Parsley, Kale, Spinach, Celery, Lime, Cucumber and Romaine. Didn't even finish it for the fear of being dehydrated all day and I was also worried it was fried, but I could be wrong since I forgot to ask. They don't have GF wraps or bread □ It was tasty, not too spicy, but the perfect amount. Decided on the Buffalo Tempeh as a salad. I took a while to order, asking the employees for a recommendation. Cute little spot in the back of the plaza. ![]()
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