Drinking and dancing have always gone hand-in-hand, however, ballet and scotch aren’t the pair you would be expecting. But when you look deeper, you can find parallels between each expression. We were joined by ballerina Georgina Pazcoguin at the IVY x Glenfiddich Scotch Salon Series to discuss her art and learn how ballet and scotch are connected.
When you think of a ballerina, you may not ordinarily think their drink of choice would be scotch, but Georgina is no ordinary ballerina. Dubbed the “Rogue Ballerina,” she became a soloist with the New York City Ballet in 2013 — the first Asian American to be promoted to an upper tier of the company. She views herself as the antithesis of the stereotypical view of who a ballerina is.
However, a ballerina whose post-show drink is scotch isn’t where the connections stop. Georgina joined the New York City Ballet as an apprentice in 2001, and after years of hard work, she finally became a soloist. Much like the aging of whiskey, perfecting any art form takes years of dedication.
But the most important parallel between ballet and scotch is how they affect your emotions in an intangible way. Both ballet and scotch are non-verbal expressions. They are both physical expressions; one you take in visually and one you take in through taste. They both invoke emotions and curiosity.