Thirst for knowledge quenched at Dwyers Pub

Scotch Club
westsenecabee.com /news/2012-0712/Lif estyles/T hirst_f or_knowledge_quenched_at_Dwyers_Pub_Scotch.html
Local bar hosts group for enthusiasts, welcomes novices
by STEVEN JAGORD
Reporter
Samples of whiskey and scotch are lined up at a meeting of the
Dwyers Pub Scotch Club.
On a sun- soaked Sunday evening in North Tonawanda, Dwyers
Pub sits fairly empty. A few patrons dot the bar, slowly sipping on
pints of beer. There is an outdoor concert within earshot, and
presumably the stools will start to fill in when the thud from the
bass outside subsides.
But upstairs, folks start filing into a small banquet hall. Each
carries a bag or box with them, selects a seat and begins to
reveal their secret stash.
Out of the packages, small glassware emerges. Some are tall and cylindrical, like shot glasses, while others
are bulbous and short miniature snifters. Either way, they are all in matching sets of three, lined up perfectly
like swords on King Arthurs roundtable.
A clipboard is passed around the room, which by this point is almost filled. Names and email addresses are
collected. A coffer is passed to collect dues. Welcome to Dwyers Pub Scotch Club, says club President,
Keith Sexton. Tonights theme: scotches aged in wine casks.
Dwyers Pub Scotch Club President Keith Sexton addresses
members during his presentation at a recent meeting.
Sexton had been working with Tommy Oberlander at Lockport
Wine and Liquor Outlet since 2005. Along with their friend David
Larson, they decided to form a scotch group to explore the
different varieties and learn more about the spirit. In January
2010, the first meeting was held.
Now, a group of friends with a common interest in this specific
type of whiskey gets together one Sunday each month for what
might be better described as a night class rather than happy hour.
Currently DPSC boasts around 30 members. Sexton addresses them.
The first selection: Concannon Irish Whiskey.
A low grumbling can be heard circulating the room.
This is the first time we are featuring an Irish whiskey in the two years we have been doing this, he
announces to the group.
But it is because it was aged in Petite Sirah barrels that it deserved consideration for this evening.

Sexton encourages everyone to first sample the accompanying Sirah, which was aged in the same casks as
the whiskey, albeit not at the same time.
A white dry- erase board set up in front of the tables has two rows labeled Nose and Taste. The rows are
divided into three columns for each sample.
A discussion ensues on the smells and tastes of the wine. The process is repeated for the whiskey. A few add
water to the libation and give their glass a swirl.
I cant believe how much the water changes it, says club member Deb Barbour.
Subtle changes in the composition of the whiskey or scotch are produced by adding water. The chemical
reaction can create a whole new aroma, body and palate. It is one of the many informational aspects one
learns through the lectures given by Sexton and others.
Barbour and her boyfriend, Bob Koralkewski, have been attending meetings since September 2010. They
were introduced to the club at an information booth set up on the grounds of the former Amherst Museum
during the annual Scottish Festival.
[Sexton and Oberlander] did a good job of explaining the premise to us, and we decided to give it a try, he
said.
They were already very familiar with Dwyers Pub, as it was a favorite gathering place because of the food.
Coming to the club was a welcome alternative to shake up the couples routine.
The fee to attend a monthly meeting is $25, which includes samples of the highlighted scotches, an order of
wings and a pint of beer. Not to mention an unusual night out.
What have you got to lose? Koralkewski said.
As the other club members at the table sip away, conversations on everything from politics and motorcycles
to, of course, scotch, can be heard around the room.
Tony Peters and his son, Mike, are regulars with the group. Seated next to his dad, Mike has a DSLR
camera ready to point and shoot photos of the evening and then update the clubs Facebook page later on.
What makes this club so great is you get to try bottles of scotch that normally you wouldnt, Tony Peters
said. That and the conversations are nice.
Between samples, Sexton likes to break things up a bit. Anecdotal items such as Famous Scotsmen and
Scotch News of the Month keep the chatter lighthearted.
This evening highlighted the life accomplishments of Robert Patterson, who founded the Bank of England.
Scotch recently has inspired smaller, more informal groups to pop up in the area as well. WGR 550 radio
personality Mike Schopp is a member of one and has spoken about it on air.
A DPSC member extended an invitation to Schopp to come to the club, which he accepted, attending its May
meeting. According to Schopp, his club is more casual, used as an outlet for friends to get together and do
something different.
The Buffalo Scotch League was formed to give us a reason to get together and learn about Scotch in the
process, Schopp said in an email. I find tasting the differences in wine and beer to be interesting, and I
figured scotch was similar to that.
That sentiment is at the core of what DPSC strives to accomplish each month: to learn about scotch while
having fun.
The groups next meeting takes place at 7 p.m. Sunday, July 29. Visit www.dwyerspubscotchclub.com for
more information.

email: sjagord@beenews.com