Eight PM Whisky Tasting Event
It was Eight PM’s 7th anniversary, and to celebrate, my client and owner of Eight PM, Ash, had a $300 bottle of the finest whiskey he wanted to share with his whiskey tasting club/crew. He often held whiskey tasting events that he would organise himself, but he didn’t have the time or attention required to plan this event, so came to me.
Eight PM - Whisky Tasting Event
It was Eight PM’s 7th anniversary, and to celebrate, my client and owner of Eight PM, Ash, had a $300 bottle of the finest whiskey he wanted to share with his whiskey tasting club/crew. He often held whiskey tasting events that he would organise himself, but he didn’t have the time or attention required to plan this event, so came to me.
The Brief
After understanding what his “must haves” and “nice to haves” were for the event, as well as a rough cost per head, I agreed to find three possible locations/options for him to choose from, and book directly when he had an agreed date.
The initial brief:
-
To be in Auckland CBD
-
An anniversary meal to share this special bottle with his whiskey tasting
-
A black tie event
Outcome
After visiting three locations and meeting the restaurant managers, I presented Ash with the venue options that best met the brief, pros and cons for each option, costs, photos, and contact details for each.
Ash was blown away with the quality of the options, and the attention to detail I provided him, which enabled him to choose a location that met all his must haves, as well as his nice to haves.
“Must haves”
-
Venue - A beautiful, high-end restaurant (not just a great location or space to bring in caterers), with a section to comfortably accommodate around 15-20 guests
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Menu - Ash wanted the ability to work with the head chef on a custom 8-10 course degustation menu, to pair with different supplied whiskeys, rather than wines
“Nice to haves”
-
A view of the ocean
-
A smoking area for cigars
“Must haves”
-
Venue - A beautiful, high-end restaurant (not just a great location or space to bring in caterers), with a section to comfortably accommodate around 15-20 guests
-
Menu - Ash wanted the ability to work with the head chef on a custom 8-10 course degustation menu, to pair with different supplied whiskeys, rather than wines
“Nice to haves”
-
A view of the ocean
-
A smoking area for cigars
The Brief
After understanding what his “must haves” and “nice to haves” were for the event, as well as a rough cost per head, I agreed to find three possible locations/options for him to choose from, and book directly when he had an agreed date.
The initial brief:
-
To be in Auckland CBD
-
An anniversary meal to share this special bottle with his whiskey tasting
-
A black tie event
Outcome:
After visiting three locations and meeting the restaurant managers, I presented Ash with the venue options that best met the brief, pros and cons for each option, costs, photos, and contact details for each.
Ash was blown away with the quality of the options, and the attention to detail I provided him, which enabled him to choose a location that met all his must haves, as well as his nice to haves.
Testimonial
My friend and old general manager put me in touch with Ash for this job. This was his message to me: “Guessing you’ve given Ash an update, as he just sent me this 🙂 look at you, bloody legend 🙂”
...
"Fuck she has done so well man.
Seriously impressed."
Ash Parmar (Entrepreneur) - Eight PM
