Whiskies of the World Takes Port in S.F.
The Rundown: Perhaps it's a reaction to the Atkins Diet era, a slingshot effect that took our national focus from avoidance of grain products to a fetishistic lust for them. There is a new wave of craft beers, bakeries, and whiskies that wasn't there three or four years ago. While getting into new beers and baked goods doesn't require more of a guide than your taste buds, whisk(e)y with its the orbit of fanatical fans, high price tags, and challenging flavors, can seem a little daunting. But you can take yourself to whisk(e)y school next weekend at Whiskies of the World.
With several hundred whiskies, three floors of tasting, a buffet, seminars, and an outdoor cigar area its an event that as much a university of malt whiskies (except one where the professors puff on bagpipes instead of tobacco pipes). Explore electives like a selection of whiskies from Taiwan or India, or concentrate on the classics like Scotch, Irish, or American whiskies instead.
Although the steamship San Francisco Belle remains tethered to the dock, you reach a point during the evening at Whiskies of the World where your brain starts asking, "Is the boat moving or is it the 25 tastes of whisk(e)y I had making me feel this way?" The answer is probably both. Getting smarter sometimes feels like that.