Aged MK II

“The “Aged” 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 March ‘Aged’ tasting was memorable and a great experience!

On Thursday May 23rd, we meet for Aged Mk II at the Meat & Wine Co: You will be led on a memorable journey to discover the relationship of “Age” in premium food, delectable wines, and rare whiskies.

The Food:
Maintaining the decadence level, MWC’s Head Chef has made us a bespoke artisan wagyu butter seasoning of Honey & Thyme for the Dry Aged Rib-Eye.

““Aged” 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:
The wine selection is essential for this tasting. Head Sommelier Robin Aneomanti (see below), will again be presenting. Wine runs in Robin’s blood and he will lead you through some fantastic bottles specifically chosen for our event.

“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:
Last time I focused on cask strength and an 18 year old show stopper. This time a 21 year old limited edition has my attention. It’s fitting! 

Your new selection of drams is made up of rare, collectable or award winning whiskies – and no cask strength. Not a single one of them has been presented at any of my previous tastings.

“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 Wines
3 Whiskies
2 Course dinner

Arrive at 6.15pm to start at 6.30pm - Meat & Wine Co, 17C Curzon Street, London, W1J 5HU

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.

Book This Tasting

Please check your availability before making a booking.
Tickets are non-refundable and non-transferable once purchased.

Please note: This tasting is by invite only. Please do NOT book unless you've been invited.

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