Join in with Scots as we celebrate our nations second largest annual holiday.
For over 200 years, Scots have celebrated the life and poetry of Robert Burns on his Birthday – 25th January 1759. Scots now consider the celebration of “Burns Night” a key annual cultural heritage event around the world.
Robert Burns is Scotland’s National Poet, known for his blunt, and satirical poetry, lyrical songs and storytelling, (written and recited in the Scots language). He is perhaps best recognised for Auld Lang Syne, sang across the world on Hogmanay and New Years Eve.
The three-day event will focus on enjoying Scottish food and culture. offering Scottish culinary experiences throughout each day. Yes there will be the traditional Haggis, neeps and tatties, piped in and served with a dram of whiskey, but there will be so much more and no shortage of Scottish influenced food to enjoy.
Please note that due to the small size and tradition of this event we may be unable to cater to every individual diets. However, if you have allergies to certain foods, please do get in touch to ensure there are no unwanted surprises. We will do our best to cater to everyone and to provide a wonderfully memorable experience. A vegetarian option of haggis will be offered.
Any Scottish themed event would be incomplete without plenty of whisky, so the event sponsor Hogback Distillery will be hosting numerous whisky tastings and pairings to include their two styles of Single Malt whisky plus Bourbon and Rye.
Venue for meals: Trout Haven, 810 Moraine Ave, Estes Park, CO 80517
Venue for tastings: Hogback Distillery, 857 Moraine Ave, Estes Park, CO 80517
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A full Scottish breakfast is a hearty meal, intended to see you through the day.
The meal includes: Bacon, sausage, egg, tatie scone, baked beans and fried tomato. Plus Roasted fruit basket, tea and toast.
Service starts 9:30am
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Four course meal including a wee bit of haggis presented in a non traditional style, made with Scottish ingredients where possible, using recipes from The Whisky Kitchen cookbook, published by Graeme Wallace.
Appetizer - Smoked Salmon Pots or Baked Fig with Cambozola.
Additional Appetizer – Haggis Balmoral.
Soup - choice of Cock-a-Leekie or Scotch Onion Soup.
Main Buffet - Honey & Mustard Glazed Chicken or Haggis Sirloin wrapped Carpaccio. Both with roasted root vegetables and mashed potato.
Desert - Tipsy Laird or Dram Brulee.
2 Whisky drinks - neat or whiskey cocktail.
This is the main night during which, a piper will welcome you in, a salute will be given to Robert Burn (Scotland National Poet) and poetry will be shared. Let us know if you have a Scottish themed poem you would like to read out. It does not have to be by Robert Burns.
Arrive 6 for 6:30pm
The meal includes: Bacon, sausage and egg. Plus Scottish cream scones, other pastries and tea.
Enjoy a flight of Bourbon, Rye and Single Malt Whisky while testing and developing your sensory ability with a range of spices, fruits and other familiar ingredients.
No food is included in this tasting.
Time: 12 - 1:30pm
Indulge in a fun flight of Bourbon, Rye and Single Malt Whisky along with a selection of cheeses. Try different combinations to discover which pairings work best and learn how diverse the different whiskies are.
Time: 2 - 3:30pm
Indulge in a fun flight of Bourbon, Rye and Single Malt Whisky along with a selection of cold meats & fish. Try different combinations to discover which pairings work best and learn how diverse the different whiskies are.
Time: 3 - 4:30pm
Price and availability may vary
Rich Roast Single Malt Whisky
Made from 100% malted barley from the Rhar Maltings in Minnesota, the grains are lightly kilned resulting in a roasted coffee character.Aged a minimum of 3 years in virgin American oak casks in the high altitude and semi-arid climate of Colorado. Nose: Chocolate dominates, followed by raisin and crisp green apple. A freshness synonymous with shaving cream. All together – Pina Colada.Palate: Milk chocolate then creamy malted milk. Dark cherries, raisins, figs, dates, coffee and vanilla. Reminisce of a Highland Scotch.Finish: Dates, prunes, banana and a malty bitter chocolate.Chocolate & Malt Madness50 abv
Peat Smoked Single Malt Whisky
Made from 100% Scottish grown barley and malted using peat smoke from a peat bog just a few miles from where owner Graeme Wallace was born, this whisky is a truly personal endeavor.Aged a minimum of 3 years in virgin oak casks in order to attain a wonderful harmony of peat and oak. Nose: A perfect balance of smoke and oak with plenty of peat up front. Inviting and intriguing but not over poweringPalate: Sweetly glazed BBQ meat and smoked beef jerky, with some oak and vanilla. The addition of water opens peppery and briny notes, followed by blackberry and apple pie.The American “Scotch”50 abv
Wallace Collection Single Malt Whisky
BARREL #36 – Released 2024Distilled using 100% peated malted barley from Scotland. Matured in an ex-Bourbon American oak barrel for four years, then finished for six months in a 4-year-old Cabernet Sauvignon red wine barrel from the Philip Togni Vineyard, Napa. Nose: Banana toffee pudding. Peanut butter. Shaving cream. Salty & brinyPalate: Creamy, buttery (like Worthers candies). Thick and waxy. Sweet, salty & deep phenolic. Chewy.Finish: Medicinal, sweet peat, toffee and cassis.Distilled 201963.8 abv
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