Events

A.B.C. Beverage Tastings: Scratch Ankle Distillery

Date/Time
November 1, 2018
5:00 pm - 9:00 pm

A.B.C. Beverage Tastings

August – December 2018

 

Atlas Oyster House is proud to present the next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on local breweries and distilleries, dicovering what is going on in the beverage world right here in our backyard. In addition to the beverage tastings, we will feature small plates paired with each beverage, as prepared by Executive Chef Billy Ballou and Pastry Chef David Williams.

 

A.B.C. will be held outside, on the Deck Bar, the first Thursday of the month (August through December) and will feature a presenter 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 so reservations are required, so be sure to make yours by emailing maria@goodgrits.com or calling 850-217-2347. The featured themes for each class are as follows:

November 1st: Scratch Ankle Distillery (Milton FL)

This Milton based distillery run by Samaduroff and his wife, Diane, offers production, bottling and sale of whiskeys, rum and moonshine at its Commerce Road location. Samaduroff is a marine engineer in his full-time job. He works five weeks on and five weeks off for a Louisiana-based marine transportation company. Samaduroff has been dabbling in distilling since the early 1970s when he went to the Congo with his family after his parents joined the Peace Corps. “There wasn’t anything to drink and my dad built a still and I helped him,” Samaduroff said. Samaduroff said he thinks there is a market for micro-craft breweries and distilleries. At Scratch Ankle, all of the grains used in production are grown in Florida. Samaduroff said he gets corn from Jay, rye from Dade City and molasses for the rums from Lakeland. “We started to see the craft-distillery movement and see it sold in liquor stores,” Samaduroff said. “I had old recipes and the knowledge and I’m an engineer by trade. Let’s put it all together.”

  • Jalapeno Shine paired with pimento cheese jalapeno popper served with a red pepper jelly
  • Bourbon paired with bourbon glazed beef satay skewer with a pineapple slaw
  • Peach Cobbler Shine paired with braised brussel sprouts with house cured bacon and a drizzle of clove honey
  • ?Full Moon Shine? paired with honey almond shortbread cookies with peach basil jam