Created from four Grade I listed Georgian Town House, The Merrion is Dublin’s best address. It’s warming peat fires and deeply comfortable drawing rooms come into their own as the summer evenings shorten and the shift into autumn begins.
Marking the new season, The Merrion is welcoming guests for a series of fireside tastings, sharing the secrets of Japanese Whisky (11 October) and Port (1 November).
Japanese Whisky Tasting – 11 October 2016
Sayumi Ovama, European Ambassador for the Nikka Whisky Company, will lead a Japanese Whisky tasting to remember on 11 October. Growing rapidly in popularity, Japanese whisky has come to the forefront of the whisky world. Sayumi Ovama has an enviable knowledge of the spirit and will guide guests through five different highlights of the Nikka range, including the Taketsuru 21 years – exclusive to The Merrion as the only bottle in Ireland.
Port & Chocolate – 1 November 2016
Port and chocolate might not be the most obvious combination – until now. On 1 November, Álvaro Van Zeller, CEO of Barão de Vilar Port House and Paul Kelly, The Merrion’s Executive Pastry Chef and a Cocao Barry Ambassador, will seamlessly bring the two together with five different ports and Or Noir signature dark chocolate made at The Merrion. The Van Zeller family have been making port since 1715, so Álvaro Van Zeller brings over 300 years of family tradition to The Merrion. Highlights will be a 10-year-old White Port and a vintage from 1999.
At each tasting, drinks will come served with canapes specially matched by Executive Chef Ed Cooney, to compliment the flavours. What better way to welcome the winter…
Fireside Tasting Season at The Merrion is €45 per person per event.
To book: 00 353 1 603 0600 or dining@merrionhotel.com