Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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PHOTOGRAPHY BY ALEX LUKIN (WHISKEY); DREW TEMPLETON (TACOS); BILL MILNE (MADE L.V.) LATIN FLAVOR Tacos pollo with chicken al carbón, avocado, corn, salsa verde, and queso fresco. Before Prohibit ion, I r ish whiskey wa s t he most popula r whiskey categor y in the US. W hile it can't claim to have retaken that mantle, it has experienced an incredible surge in demand in recent years. Sales of premium Irish whiskey are up 459 percent since 20 02, according to the Distilled Spirits Council of the United States, and up 17.9 percent over last year, according to The Irish Times. Not long ago, many Americans ordered Irish whiskey only on St. Patrick's Day. Now, thanks to the huge popularity of Jameson shots and picklebacks, along with the expansion of high-end expres- sions, we're lea r ning to appreciate t he clea n, smoot h, nonpeated character of the categor y. "Irish whiskey has become a drink for both local Las Vegans and visitors," says Tim Herlihy, brand ambassador for Tullamore Dew. "It's pa r t icula rly versat ile, a nd unlike categor ies w it h slight ly more defined techniques when sipping, there are no rules for Irish whiskey." You can find Tullamore Dew Original and the 12-year expression at the Cromwell (thecromwell.com), DB Bra sserie (dbbrasserie.com), a nd Delmonico Stea k house (venetian.com), where it sit s a mong about 4 0 labels, including 18 - and 21-year expressions from Jameson a nd Bushm ills, plus a 19 94 K nappog ue Ca st le 17-yea r Sherry Cask Finish, Greenore 18 -year Limited Release, and t he incredibly t a st y (a nd ra re) M idleton Ba r r y Crocket t Legacy. Over at the Talon Club (cosmopolitanlasvegas.com), in addition to K ilbeggan, Jameson, and Black Bush, you'll find Teelings, a label launched by sons of a longtime dis- tillery worker whose goal is to bring independent distilling back to Dublin. When you're ready to dive deep into the cat- egory, head to the Whiskey Bar at Rí Rá (rira.com), where you'll find 57 different bottles, from Tullamore Dew Original to revived single-pot still variations like Redbreast 15 -year. Feeling particularly celebrator y? Opt for the K nappog ue Vintage 1951, carefully served at $350 per pour. Slàinte! good spirits Luck of the Irish IRISH WHISKEY SEES A RESURGENCE IN LAS VEGAS AS HIGH-END OFFERINGS POP UP ALL OVER THE STRIP. BY ROBERT HAYNES-PETERSON The Whiskey Bar at Rí Rá is rightfully proud of its bottles. Alfredo and Patricio Sandoval have developed a cult following for their fish tacos at Mercadito in Chicago and New York. Now they've brought their amped-up street fare to Red Rock in a long, low-key room that's part of a massive, $35 million revamp. There are nine tacos on the menu, but don't miss the espada— exclusive to Vegas, with blackened swordfi sh, a green tomato slaw, and habañero aioli. Another winner: the trio of guacamoles. Wash it all down with a V-9, a virtuous-looking concoction of fresh pineapple juice, lime, "supergreens," and ginger, made a little naughty with El Tesoro Blanco tequila. Another location opens in Green Valley Ranch this fall. Red Rock Resort, 702-797- 7777; redrock.sclv.com // hot spot // MADE IN THE SHADE WELL-LOVED RESTAURATEURS ELIZABETH BLAU and chef Kim Canteenwalla's new space at Tivoli Village is primed to be the nabe's best hangout. At Made L.V., look for comfort-food favorites with a twist (try the unlikely but delicious pastrami-style eggplant sandwich, smothered in caramelized onions and Swiss cheese) and healthy touches like the terrifi c Tivoli Market salad with Tuscan kale, upland cress, hearts of palm, radish, avocado, dried cherries, puffed rice, and chai seed dressing. 702-722-2000; made-lv.com 84 VEGASMAGAZINE.COM TASTE Spotlight