Aged MK III
“The “Aged MK II” tasting from Whisky Drams and The Meat & Wine Co was fantastic!...The Dry Age steak exceptional” Business Development Director, Quantuma
Some things in life are priceless, and one thing you will never regret spending time or money on is a great experience or memorable time.
The ‘Aged’ tastings have all been memorable and a great experience!
On Tuesday December 3rd, we meet at the Meat & Wine Co, for Aged Mk III to finish the series in style. If you haven't attended an "Aged" tasting you have missed out.
For the final time, you will be led on a memorable journey to discover the relationship of “Age” in premium food, and rare whiskies. New drams and new wagyu butter seasoning!!
Last season Honey & Thyme
The Food:
Maintaining the decadence level, MWC’s new Head Chef has made a new bespoke artisan wagyu butter seasoning of Salted Carmel & Date for our Dry Aged Rib-Eye.
“Aged MK II” was exceptional! It was the first time the food was better than the drinks!! The wines & whiskies at these tastings are always incredible” Partner, Private Equity Technology Partners
The Wine:
To end the series Robin the Head Sommelier will be recommending a selection of wine for you to enjoy with your meal.
“Wine & whisky are not two things that I would associate together. Yet exploring them in relation to “Age” with three fantastic hosts was a truly enjoyable experience!” Private Client, Elite Law Solicitors
The Whisky:
first I focused on cask strength and an 18 year old stole the show. second was 18 to 21 year old with and epic Malbec finish. This will be season flavours and I might break a golden rule!
Your new selection of drams is made up of rare, collectable or award winning whiskies.
“Aged Mk II!” will be a great experience of exploring the relationship between Dry Aged Rib Eye, Wine & Whisky
The Details:
Semi blind wine and whisky tastings followed by dinner of Artisan Wagyu Buttered Dry Aged Rib-Eye
3 Whiskies
2 Course dinner
Arrive at 6.15pm to start at 6.30pm - Meat & Wine Co, 17C Curzon Street, London, W1J 5HU
Sponsored by
Let me formally introduce you to Head Sommelier Robin Aneomanti
Robin’s wine journey began at age of 18, at Lake Lugano, Italy. It was here that the sommelier spark became a flame. Following in the footsteps of seasoned sommeliers he gained strong foundations for his future as a Head Sommelier.
Relocating to London in 2017, many a client has enjoyed Robin’s wine selections. He was Head Bartender at the epic hidden gem that is Cork and Bottle Wine Bar. He then became Head Sommelier at Sushisamba in Covent Garden, were he also curated an extensive sake list.
In 2022 Robin’s journey took him to Meat and Wine Co, as well as founding Sommselect Consultancy.
When I say you are in good hands with Robin, I mean it! He has already given us some fantastic wines and his May selection will be no different.
