StripSteak at Mandalay Bay Unveils World-Class Scotch Program

5/8/2008
FOR IMMEDIATE RELEASE

StripSteak at Mandalay Bay Unveils World-Class Scotch Program

LAS VEGAS – From its origin as a potent medicinal tonic to its role in tempting prohibition-era merry-makers with its smoky, smooth character, the history of Scotch is deeply tied to the social evolution of the Western World. Derived from the Gaelic uisge beatha or water of life, Scotch weaved its way through centuries of excessive tariffs and legal prohibitions to become one of the most refined and distinctive spirits available anywhere.

Michael Mina’s StripSteak at Mandalay Bay pays due diligence to the storied spirit with an extensive Scotch list. The comprehensive program features a focused list of more than 120 single malt selections spanning the fertile production regions of Scotland. Broken down first by region, then by producer, age and finishing wood, the list is among the largest in the United States.

“With bold flavors and timeless, elegant qualities, Scotch and steak are a very natural combination,” said Patric Yumul, vice president of operations for Mina Group.

Scotch whiskies are held to a strict set of specifications in order to maintain their esteemed label. Made from water and malted barley and produced only at Scottish distilleries, the spirit must be bottled with an alcohol content between 40 percent and 94.8 percent. Scotch must be aged no less than three years and a day in Scotland in oak casks and is often described in an effusive language most often associated with fine wine.

“A Scotch may taste smoky, peaty or oakey depending on the distillery and method of production,” Yumul said. “Some flavor notes that one might detect include leather, tar, earth, caramel, citrus, chocolate, toffee, floral or charcoal.”

Of the four categories of Scotch - single malt, vatted malt, blended and single grain - single malts are considered to be the finest. “When you blend, you can hide and mask a lot of flaws that a Scotch may have,” Yumul said. “Because single malts come from only one distillery and have not been blended with any others, they can be thought of as Scotch in its purest form.”

At StripSteak, the collection is presented in a book that details the origin and flavor profiles of the many selections. The book allows newcomers to educate themselves on the spirit’s many variables and is a perfect medium for aficionados who want to try something new or simply order their favorite Scotch. If age and volume of production are the ultimate measure of a selection’s esteem, the list stands as one of the country’s best. The list includes rare and highly prized options such as The Macallan 1966, an Oban 32-year-old and a Bowmore 40-year-old (Cask 3312, and Bottle #26 of 130). Familiar selections such as Glenfiddich, The Balvenie and The Glenlivet also are available.

To complement the program, StripSteak has developed the Rock & Rye—Wild Turkey Rye Whiskey (a blend made specifically for StripSteak), orange, lemon, cinnamon, cloves and whole pieces of rock candy infused in-house for 14 days and served over a special 2-by-2-inch ice cube. The classic American infusion is developed out of a recipe that dates back to the times of Thomas Jefferson and Benjamin Franklin.

Representing a departure from typical steakhouse offerings, the Scotch program at StripSteak is a natural addition to Michael Mina’s progressive and stylish restaurant.

StripSteak’s dining room seats 140 guests, plus 70 in the lounge, 36 in the private dining room and 45 in a semi-private dining space. StripSteak opens nightly at 5:30 p.m. The lounge opens at 4 p.m.

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Media Contact:
Andrea Brown
MGM MIRAGE
(702) 650-7534