A.B.C. Beverage Tastings

November 2, 2017
5:00 pm - 10:00 pm

A.B.C. Beverage Tastings

August – December 2017 

Atlas Oyster House is proud to present our next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on handcrafted beers as well as two spirit brands. In addition to the beverage tasting, we will also be featuring small plates, paired with each featured beverage, as prepared by Fish House Chef de Cuisine Jason Hughes and Pastry Chef David Williams.

A.B.C. will be held outside, on the Deck Bar, on the first Thursday of the month (August through December) and will feature a presenter along with Great Southern Beverage Director, Josh Goldman, discussing the highlighted beverages. Classes will consist of four tastings of beverages with four mini appetizers to complement each tasting. Classes will cover the basics as well as specific information regarding the history of the brewery/distillery and their beers or spirits.

There are two classes every month, each an hour and a half long. The first class begins promptly at 5:00 p.m. with the second class beginning at 7:00 p.m. Class cost is $20 per person (plus tax and gratuity), per class, which gets each participant one tasting of each of the featured beverages. In addition, throughout the class, participants should be prepared for “pop quizzes,” where we will be giving away T-shirts, beer glassware, gift certificates and more. Seating is limited and reservations are required, so be sure to make yours by emailing or calling 850-217-2347. The featured themes for each class are as follows:

November 2: Spirit Pairings

Pairing wine with food is common practice, but the intensity of spirits can be tricky when trying to find harmony across the palate at dinnertime. This class will focus on distinctive elements that distinguish our more beloved spirits, and the flavor profiles that wait surprisingly around the corner.

  • Golden rum with lime paired with buttercup squash bisque with pork belly marmellata and lime crèma
  • Añejo tequila paired with a smoked lamb barbacoa taco with avocado whip and queso fresco
  • Japanese whiskey paired with braised beef brisket, curry udon, fukujinzuke pickles
  • Bourbon paired with a cinnamon bun with smoked walnuts and sea-salted caramel sauce