Tonight I was lucky enough to be the guest of my Whisky Muse and Whisky Sensei Reece of @reecesims. She was invited to the Reifel High Rye Whisky Tasting at Black & Blue and I was to be her plus one; hobnobbing with experts in the spirits industry and bloggers and influencers who embody the spirit (intended pun) of Canadian Whisky distillers: Reifel.
Guests congregated at the roof top dining area of Black & Blue, affectionately called “The Roof”. There, we mixed and mingled, searching out or labelled seating and sipping on welcome cocktails featuring Reifel whisky and small bites prepared by The Roof’s kitchen.
As dinner became available, attendees were invited to take a seat as the brand ambassador gave us a run down of the Canadian brand and their newest release that we were here celebrating.
Although Reifel is based out of Alberta, they have ties to British Columbia. For those familiar with the name and the George C. Reifel Migratory Bird Sanctuary in Delta. And tonight we had grandson George Jr. dining with us, here to christen the occasion.
Reifel was founded in Alberta by businessmen looking for opportunities. Who would take advantage of the land, abundance of grain and multiple glacier springs. However, despite their aspirations, rye is a tricky and sticky grain, and they were in need of a master distiller to further their ambition; and here they looked to the Reifel family. Fast forward, after 3 generations the family has continued on their grandfather’s legacy earning titles like the master distiller for their 100% rye whisky, single largest producer of the year, and rye distillery of the decade.
This is their highest rye content whisky, although it is not pure 100% rye. Inspired by Alberta Premium Dark Horse Whisky with 91% of their rye being entirely pot distilled in the largest pot still, affectionately called “the kettle”.
We were later poured samples and walked through the proper etiquette on how to breathe in, sip and taste our Reifel High Rye whisky, making note of its warm tones and flavours of baking spices.
Dinner was four courses and diners were given one of two options to choose from for each. Each course, accompanied by a Reifel cocktail.
We started with a shared serving of their fresh baked, served warm with a caramelized onion and maldon salt spread, as well as a balsamic and rosemary butter. Everyone raved about it, most happily eating it as is.
As my table mates were very social, I was able to capture most of what was made available to everyone for dinner starting with our first course and our first cocktail pairing: The Rock and Rye; which was like a Sherry Temple with whisky prepared with orange, lemon juice, and grenadine.
For starters it was either a soup or salad. The latter, a classic Caesar salad with dressing made with anchovies and without bacon.
I had the French onion soup made with brandy, it included plenty of caramelized onions, Gruyère cheese, and an herb crouton layer. This small cup serving was plenty for such a rich and comforting soup. Given the decorative fall foliage and the crisp night of the open air patio this felt like the perfect start.
Our appetizer was a choice between raw meat or fish, paired with a light rosemary and citrus forward cocktail. This reminded of an herbaceous gin and tonic, especially given the clear liquid.
The Beef Carpaccio was the more impressive of the two. A platter of thinly sliced beef dressed with mustard seeds, black garlic, and dijon-horseradish aioli. Served with a herbed tuscan loaf. This was some of the silkiest beef carpaccio that I have had. Thick and chewy, yet light and almost feathery. A wonderful mouthful coupled with punchy, tangy flavours.
The Ahi Tuna Tataki was the leaner of the two. Sesame crusted ahi tuna served over a wakame salad with edamame, avocado, and cured lemon. It ate like a mix between deconstructed sushi and a seafood salad, just without rice. The mild fish was flavoured by the unique freshness of the seaweed. It was the mix of textures for an encompassing mouthfeel that made this dish enjoyable.
Like our appetizers, our entrees was a choice between fish or beef. Both paired with the Reifel Sour cocktail. This was a play on a whisky sour with orange citrus notes and a red wine float. It reminded me of a Bellini in look and taste.
I had to go for their steak options, considering they are a steak house and the fact that they proudly display their beef in the centre of their lower floor dining room. As taken from their website: “The pale pink and orange wall is made of Himalayan salt bricks. The salt purifies the air and naturally removes moisture. This dry-aging process infuses an unforgettable flavour as it tenderizes the meat. All our steaks are kept in the cooler for 28-45 days; the concentration of flavour creates the highest quality product.”
This was enough to have me looking in the direction of the Canadian prime striploin Surf & Turf. More from their website: “ Prime grade beef features abundant marbling; red meat laced with an even distribution of fat. The presence of this fat creates a more tender and juicy cut of beef that cooks well in all conditions. Only 2% of graded beef is rated Prime”.
This was 6oz partnered with jumbo tiger prawns, seasonal vegetables, and mashed potatoes, in a red wine jus. If you don’t specify, it is prepared medium with no blood. It was well-seasoned with enough fat for meatier morsels. An enjoyable chew with the crisp asparagus and sweet peppers, and creamy buttery potatoes.
By comparison the Pan seared sablefish with roasted sweet potato mash, crisp Brussel sprouts, and a maple beurre blanc lack flavour. It ate clean, but with its denser sides, left you wanting more.
For dessert our choice was either chocolate or vanilla. Paired with our Riefel’s high rye whisky neat. This was when we received our whisky education, breathing deep before drinking deeper.
The Buttercake was a firm vanilla based cake on the drier side. The salted caramel, white chocolate chantilly, and seasonal berries helped to keep it moist and fresh. Not too sweet, this would have been nice with coffee or tea.
The Dark chocolate ganache tart came with white chocolate chantilly and a raspberry gel. Definitely the more sumptuous of the two desserts. But the sweetness of both was balanced out by our fruit forward and nutty whisky dram.
At night’s end each attendee was gifted a boxed bottle to take home. And for those eager, like myself, the ability to have George Jr. sign it. A wonderful way to end the evening. Walking away learning more about what goes into the bottle before it gets poured into your cup, and those who make it happen.
The Roof at Black & Blue
1032 Alberni St 3rd floor, Vancouver, BC V6E 1A3
(604) 637-0777
glowbalgroup.com/the-roof
