Berry Bros & Rudd's new bottle design (and a very special 1989 Bunnahabhain) [Tasted #541]

The whisky world (in particular the Scotch whisky world) talks a lot of provenance and history - as well it should. With whisky distillation legally sanctioned in Scotland in 1823, and distilleries commencing operations very soon thereafter (and many, like Bowmore and Glenturret, well before), there's a rich history to draw upon.

~200 years may seem like an impressively long time to be in business (and let's face it, it is), but it pales in comparison to Berry Bros & Rudd, Britain's oldest wine and spirit merchant who have not only been in operation since 1698, but have traded from the same shop the entire time. 

323 years is an incredibly long time to be in business (especially trading from the same location), but in all that time, Berry Bros have never had their own bottle design, with the "Own Selection" whiskies and spirits using a relatively standard design. Until now...

Launched in July this year, Berry Bros & Rudd's whiskies (and other spirits) now have a bottle worthy of the liquid, with a bespoke design by label designer Stranger and Stranger referencing the Berry Bros & Rudd shop's iconic arched windows.

As Guy Pratt, Design Director from Stranger and Stranger explains:

“The premises on St. James' in the heart of London’s West End is inextricably tied to the history of old London and the host of famous and extraordinary people who have passed through its doors. It was the famous arched windows of the facade that provided a way to express the merchant’s prodigious spirit credentials within the mould of the bottle itself, added to the base of the bottle they echo both the iconic facade and the scalloped decoration you might typically find on a heavy spirits glass. In this way we were able to celebrate the brand and the home it has occupied since 1698 in a single mark. For appreciators of fine spirits who unfortunately cannot visit the shop itself, Berry Bros & Rudd have just brought the shop to you!”

BBR's "Summer Release 2021" series is the first to be bottled in the new design, and features 6 diverse spirits from across the world - 5 Single Casks (a 2010 peated Bruichladdich, 2000 Clyenlish Sutherland, 2014 Guyana rum-finished Laprhoaig Williamson, a 2010 Islay-finished Diamond Rum from Guyana, and (the coolest of all) a 2016 Lark from Tasmania), alongside a "Small batch" whisky in the form of a 2009 12yo Linkwood - at only £60.

When BBR kindly offered to send me something to celebrate the new bottle design, I assumed it would be a few samples of the above - or perhaps even one of the bottles if they were feeling particularly generous. What I didn't expect was an entire bottle of single cask 1989 Bunnahabhain, labelled with my own name (or a slightly misspelt version of it) front and centre, adorning the new bottle design!

Incredibly generous and unexpected! Whiskybase suggests the cask (#5738 from 2015) was originally bottled for Shinanoya, but presumably they didn't take the whole cask, and a few fortunate souls were lucky enough to receive a personalised bottle in the new bottle design.

Of course, as lovely as the new bottle design is, ultimately it's all about the liquid inside, and so to that end, upon receiving the bottle I immediately ripped the cork out and poured myself a dram...and I'm glad I did!

Berry Bros & Rudd Single Cask 1989 Bunnahabhain (43.4% ABV, 1989-2015, 25yo, Hogshead #5738, 1 of 115 bottles Islay Scotland)

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Colour: Bright yellow gold.

Nose: Rich yellow fruits - peach, pair, hints of lemon.

Palate: Zesty white chocolate, lemon pie. Creamy vanilla pie. Viscous mouthfeel, with marzipan and yellow jubes.

Finish: Long, with hints of pear and peach.

Rating (on my very non-scientific scale): 91/100. Extremely drinkable, complex, and entirely enjoyable.

A big thanks to Berry Bros & Rudd for this beautiful personalised gift, and congratulations on a stunning new bottle design and range!

Cheers,

Martin.

Tasted #498: Port Askaig 2001 Specially Bottled for Whiskies & More

One of the benefits, I imagine, of being an importer/distributor of some of the world's best-loved Independent Bottlings is that when you want to release a special bottling to celebrate an anniversary or similar, you have a few friends you can call on.

That's been particularly evident with HK-based Whiskies & More (Timeless & Tasty) who represent brands such as Asta Morris, Port Askaig, WM Cadenhead, Hidden Spirits, Elements of Islay, Single Malts of Scotland, A.D. Rattray and Blackadder, and over the years have released special bottlings specifically for their anniversaries and HK whisky events (like this Glenlossie 10yo bottled for HK Whisky Festival).

With their 4th Anniversary just past, a special bottling was called for, and that call was answered in the form of this beautiful Port Askaig 2001, bottled after 17 years in a sherry butt at a respectable 53.4% ABV.

Many readers will probably know that a lot of Port Askaig (a brand under Elixir Distillers, part of The Whisky Exchange family) is actually Caol Ila...but not always. This represents the "other" side of Port Askaig..and I believe to be from the same distillery as the 45 Year Old (hint: like this release, their whisky is often unpeated. Further hint: Check the labels on this post...).

Whiskies & More were kind enough to send through a sample recently...and let's face it - you don't say no to a single cask 17yo Islay whisky fully matured in a sherry butt, right?

Port Askaig 2001 Specially Bottled for Whiskies & More (53.4% ABV, 17yo, Islay, $1,880HKD)

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Colour: Deep copper orange.

Nose: Clean, sweet candied walnuts, glacé cherries, rasins and some leather. With a few drops of water, a but more nutty, a bit more perfumed.

Palate: Sweet, viscous and intense. Hints of mango and peach, then a nuttiness (almonds, walnuts), and slight hints of spice.

Finish: Long, very creamy with some sweet fruity spice lingering right to the end.

Rating (on my very non-scientific scale): 90/100. Delicious.

Cheers,

Martin.

Tasted #353: Bunnahabhain Rubha a' Mhail (Feis Ile 2015)

I had the opportunity to sample this special limited edition Bunnahabhain Rubha a'Mhail as part of a recent Bunnahabhain tasting hosted by whisknick.

The name 'Rubha a'Mhail' is taken from a local Islay tale of a ship that crashed into the rocks at Rubha A' Mhail with the skipper spending 11 days trying to free the ship (which still remains at the same place to this very day). The name and the story certainly make for a good dram.

The Bunnahabhain Rubha a'Mhail malt has been aged for 11 years in Spanish Manzanilla sherry butts and bottled for the Fèis íle 2015 Islay festival. I do have to say that this is another stellar Fèis íle bottling, just like the Port Charlotte SMWS 127.44 bottling I had reviewed earlier. The Manzanilla sherry butts have positively influenced the rich flavours of Bunnahabhain with its light Manzanilla salty and briny notes.

Bunnahabhain Rubha a' Mhail (57.4% ABV, 11yo, Islay, Scotland, One of 1200 bottles, £149.95 or directly at the distillery)
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A lovely, rich and creamy bunny that is packed with flavours and a dram I would have to celebrate a momentous occasion.

Colour: Gold with amber tinge

Nose: The nose is rusty and nutty and mixed with burnt caramel, toasted banana bread. There are hints of stone fruits including plums and figs.

Palate: The palate is creamy, rich, filled with sweet and maritime notes with a mixture of rich caramel and brine (salted caramel). This is then followed by cinnamon spice with hints of stone fruits.

Finish: The finish is long, woody and creamy - delicious.

Rating (on my very non-scientific scale): 93/100.

Cheers
Hendy

This week in whisk(e)y #23 - Laphroaig Live returns home, Ardbeg in Space, New Bunnahabhain / Deanston / Ledaigs, New Johnnie Walker campaign, New Wemyss limited edition whisky, and more

As you might know if you read this blog regularly, we get a fair few interesting press releases and news articles here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week or so (including other interesting whisk(e)y news Steph, Hendy & or I think you might enjoy). So on with it then...

Laphroaig Live 2015 - Live Stream Friday 25th September
Laphroaig Live, that live annual celebration of all things Laphroaig, returns home to Islay this year, for the 200th Anniversary Celebration. Fear not though if you're not one of the 100 lucky folks to attend live though, there'll be a live webstream available and if it's anything like last year's (where over 60,000 people attended) it'll be a blast.

The action happens on Friday 25th September (this Friday!) in HK and Australia - 3am HKT / 5am AEST time (Thursday 24th September 8pm UK time). Of particular interest this year is the lineup to be tasted, which includes not a single bottle that was available this time last year! 2015 FoL Cairdeas, Laphroaig 15yo (2015 release), Laphroaig 21yo FoL release and Laphroaig 32yo will all be featured, introduced and tasted by a panel including Distillery Manager John Campbell (who Hendy met recently in Sydney) along with noted whisky writers and TV celebrities.

See http://www.laphroaig.com/live for all the action, where you can even download your own tasting mat to join in the fun.


Ardbeg in space - white paper released
From one Islay distillery story to another...

When we had lunch with Dr Bill Lumsden the other day, we learnt that his in-depth white paper on the "Ardbeg in Space" experimentation was due for imminent release.

According to the site, The key aims of the experiment were:

(i) To determine if conditions of micro-gravity would have an impact on the range of naturally occurring terpene compounds and on the extraction
of key flavour-active compounds in oak wood by Scotch malt distillate.

(ii) To assess the impact of maturation in conditions of micro-gravity on the flavour profile of oak matured distillate.

(iii) To investigate the presence of novel compounds and flavours in model maturation systems for Scotch malt distillate, as a result of conditions of micro-gravity.

The white paper now been released, and can be found here. You'll have to read on to find out the specific differences Dr Bill noted (suffice to say, there were many), but it makes for some interesting reading, especially if you like to geek out of the chemical side of whisky.




"Joy will take you further" - new Johnnie Walker campaign
Focusing on those who have found success through having a "joyful outlook on life", this new global Johnnie Walker campaign is set to be one of the largest the brand has ever launched.

The video (see below) represents a more energetic, "fun" angle than previous campaigns in our opinion - and there's nothing wrong with that.

"Launching globally on 16th September 2015 and set to go live in Hong Kong 17th September 2015, the pioneering campaign delves into the unique science behind whether happiness can help you succeed. For the study the brand is partnering with US-based psychologist and scientist Dr Matt Killingsworth, who has reviewed decades of scientific research in his study of the topic.

As an expert on the science, Killingsworth suggests that people need to re-think the conventional approach. “People sometimes think of happiness as a far-off, distant prize only to be won by their years of hard work or when they achieve conventional markers of success, like a higher income or a bigger house. But there is a growing body of evidence to say that enjoying happiness along the journey makes success more likely,” he commented. “While we can’t necessarily be happy all the time, the broad range of benefits happiness offers, gives us a new reason to pursue happiness at work and in life.”

Joining the campaign are some of the world’s most successful people, who are among a growing number of those advocating a new approach to life, fuelled by the belief that joy is a major key to progress. Names include McLaren Honda driver Jenson Button, Oscar-nominated actor Jude Law and Chinese actor Zhao Wei, who believe that happiness actually helps people achieve more.

Actor Jude Law said: “Keeping positive and finding joy every day in the job that I do is part of my philosophy and I think that’s one of the things that has helped me keep moving forward in my career.”

Guy Escolme, Johnnie Walker® Global Brand Director added: “As a brand Johnnie Walker® has always stood for progress – it’s been the story of our whisky since our founder John Walker started it all nearly 200 years ago. What two centuries of experience have taught us is that progress doesn’t have to be an endless uphill journey – we can enjoy the steps we take and the more happiness we find in them the more likely we are to achieve our goal. Evidence is confirming a conviction that sits at the heart of our brand: Joy Will Take You Further.””

Burn Stewart Distillers to launch second batch of Single Malt Scotch Whiskies
Burn Stewart Distillers is shortly about to release the second batch of three award-winning expressions from its single malt portfolio: Bunnahabhain Ceòbanach, Deanston 18YO and Ledaig 18YO. The new batch of Bunnahabhain Ceòbanach will be introduced at the end of October 2015, while the 18YOs will be released at the end of November 2015.

Quoting the press release:

"Each of the three expressions embody the craftsmanship and innovation for which Burn Stewart is known, and are amongst the last created by Master Distiller Ian MacMillan before he departs the company next month.

Bunnahabhain Ceòbanach has an unusually rich, complex character, marrying ex bourbon cask sweetness with intense Islay malt peatiness and subtle hints of the sea. Deanston 18YO displays the whisky’s signature profile of sweet, honeyed fruit, and is distinguished by its aromatic and balanced notes of American oak and hints of tobacco and nutmeg. While Ledaig 18YO is a wonderfully smoky island single malt which balances sweet and floral aromas with the richness and warmth of sea salt and smoke.

All three expressions are un-chill filtered, meaning that nothing is added or taken away, leaving the spirit exactly as nature intended. The new bottles will be  distributed across key international markets including: UK, North America, Europe, Asia and Australia."

Wemyss Malts launches limited edition "Kiln Embers" whisky
We've been fans of Wemyss whiskies for a while now, having tried a few cracking ones at Whisky Live London 2015. Recently announced is a new limited edition to complement the current line-up of blends - 'Kiln Embers', a smoky addition blended with double the amount of smoky Islay malt whisky than its sister whisky, Peat Chimney.

"Following its popular 2014 limited release, Velvet Fig, Wemyss Malts has created this no-age statement expression to offer an additional peaty dimension to its blended malt range. Kiln Embers is also non-chill-filtered and bottled at 46% abv. With a limited release of just 12,000 bottles globally, it is presented in a gift carton and will be available in specialist spirits stores at around £42 [No word on HK or AU pricing yet]

Like the rest of the Wemyss Malts blended malts selection, Kiln Embers is named after the whisky's natural flavours and aromas. The whisky's name and gift carton are inspired by the barley malting process where peat is added to a kiln to develop the smoky flavours found in this whisky. On the nose, snuffed smoke mingles with salted lemons and sweet cure bacon; while oats and orange peel toast over embers and heathery peat on the palate; resulting in a sweet smoke finish.

William Wemyss, Managing Director of Wemyss Malts, commented: "When I started this business in 2005, I never envisaged the amazing breadth of flavours to be found in whiskies. Our new "Kiln Embers" is even smokier than our existing smoky favourite Peat Chimney and is a fitting celebration of our ten years in the industry. "

Glenfiddich announces winner of Artists in Residence competition
Glenfiddich recently announced the winner of their inaugural "Artists in Residence" Australian competition - a competition which first began in Scotland in 2002 and has seen over 100 artists mentored and tutored during 3 month "in-residence" experiences at the Glenfiddich distillery.

"Glenfiddich is proud to announce dual Blackheath and Bondi resident Joan Ross as the winner of the inaugural Australian Glenfiddich Artists in Residence Competition.

Opened to Australian residents for the first time, the Glenfiddich Artists in Residence Competition invited artists to enter their work, using any array of mediums which include, but are not limited to print, photography, animation, performance and installation.

The judging panel lead by Glenfiddich Artists in Residence Curator Andy Fairgrieve and including the Sydney Contemporary International Art Fair Advisory Council, made up by Australian actress Rachel Griffiths, former Lord Mayor Lucy Turnbull AO, Sue Kato, Mark Hughes, Nick Tobias, Dr Gene Sherman and Evan Williams.

The judges were so impressed by the calibre of the entries they selected seven finalists instead of the originally planned five. The final seven included Joan Ross, Cameron Robbins, Marc Standing, Luke Storrier, Liam Benson, Deb Mansfield and Troy Emery.

Joan was chosen as the winner as her body of work not only demonstrates her technique and skill as an artist through her hand painted prints and digital animations, but each of her works tells a unique story about Australian colonisation. Her use of Hi Vis Fluro is a feature throughout her work which is something she noticed an influx of after 9/11, and it is according to Joan “alien to the landscape and a metaphor for colonisation.”

“Given the incredible standard and quality of the seven finalists, it was never going to be an easy task to choose just one to join our residency program next summer at distillery, however I feel we have an outstanding artist and personality with Joan,” said Glenfiddich Artists in Residence Curator Andy Fairgrieve.

The residency will take place in 2016 where Joan will have the opportunity to live and work for three months at the Glenfiddich distillery in Dufftown, Scotland alongside artists from Scotland, India, China Taiwan, Canada and Korea.

For more information visit http://www.glenfiddich.com/ or http://www.williamgrant.com/. For further information on Joan’s work visit Michael Reid Gallery or http://www.joanross.com.au/"

Thats all for this week. Until next time...

Cheers, 
Martin.

This week in whisk(e)y #22 - New Japanese Whisky, Bunnahabhain's new "boat whisky", Fred Noe in Australia, Tiki whiskey cocktails, Whisky Mooncakes and more!

As you might know if you read this blog regularly, we get a fair few interesting press releases and news articles here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week or so (including other interesting whisk(e)y news Steph, Hendy & or I think you might enjoy). So on with it then...

New Japanese whisky - 10 year old Single Malt Fujikai from Monde Shuzo Distillery
All the way from French distributor Les Whiskies du Monde (@whiskiesdumonde) comes news of a "new" Japanese Single Malt. We say "new" because it's not like this whisky was created yesterday (it is 10 years old after all), but is from a distillery that previously very few would have heard of - Monde Shuzo Distillery, at the foot of Mount Fuji.

Fujikai is considered a "Ji-Whisky" or "craft whisky", which given the current popularity of Japanese whisky, we'll be very surprised if we don't hear a lot more of in the coming years (we've already heard of another Japanese craft whisky distillery in the last month, though unlike that one, Monde Shuzo has been distilling since 1952).

We'll be receiving a sample in the next few weeks, but until then, here are a few more details:

• Bottled at 43% ABV
• Matured for years in ex-Bourbon barrels
• Limited to 8808 bottles (bottles are 500mL)
• Available for £49.45 from Master of Malt

Bunnahabhain announces Hogshead 733 - whisky finished in casks made from a former fishing boat
We're certainly seeing some interesting takes on whisky maturation of late. From Ardbeg (and more recently Suntory) ageing whisky in space, to whiskies aged with music, to Jefferson's Bourbon aged at sea - these whiskies add a different element to the category, and bring a fresh, interesting new take.

Adding to the mix now is Bunnahabhain (aka "Bunna") who have just announced "Hogshead 733", a whisky to be finished in casks made from a fishing boat currently embarking on a 733 mile journey.

Such an experiment could really only be undertaken by an Islay distillery, and we think it's quite fitting that Bunnahabhain, with their typically unpeated style (allowing the influence of the sea-soaked cask to shine through, we hope), be the ones to do it. We're very interested to try the resulting whisky, whenever it becomes available.

Quoting the press release:

"Bunnahabhain Islay Single Malt Scotch Whisky announces Hogshead 733 – a collaboration with contemporary artists Maxime Berthou and Mark Požlep to produce the first ever whisky finished in casks made from a former fishing boat.

The two men have embarked on an epic 733 mile sailing quest which will see them battle the high seas from Trebeurden in Brittany, France, all the way to Bunnahabhain Distillery in Islay. Inspired by adventure, craftsmanship and love of whisky, Maxime and Mark have spent the last two years painstakingly restoring a wooden, Brittany fishing vessel from 1941 back to its former glory.    

Bunnahabhain is steeped in seafaring history, with the whisky’s iconic Helmsman and his maritime stories having inspired the brand for generations.

Set to arrive in Islay at the end of September, the journey will not stop there. Soaked with adventures and the salty sea water, the oak boat will be dismantled and carefully crafted into handmade whisky casks. The casks will be filled with Bunnahabhain and the precious spirit will then be finished in the casks before being bottled and sold.

Maxime Berthou said: "The inspiration for this project stems from the human longing for new discoveries and nostalgia for traditional, handmade craftsmanship, something we've moved away from in today's modern society.

“For Mark and me, this is a journey about transformation, adventure, passion, labour and whisky. It has taken us two years to get to this stage and we are excited to finally be on our way to Bunnahabhain."

Follow Mark and Maxime’s journey on Bunnahabhain’s Twitter (@bunnahabhain) and Facebook (www.facebook.com/Bunnahabhain).”

The Singleton Discovery Series - A World Class Music Program
Music and whisky has always been a great match, and MHDHK have embraced hat with a series of 3 upcoming concerns in Hong Kong.

Quoting the press release:

"The Singleton Single Malt Whisky is proud to announce the launch of The Singleton Discovery Series, a program of world class live music, showcasing some of the world’s most extraordinary artists. Curated and produced in conjunction with House of Mercury, the Discovery Series will shine a spotlight on musical greatness - acclaimed, and in the making. Hosted in the uniquely intimate setting of OVOLO Southside’s G.I.G. space (update: Now Loft 22 in California Tower, LKF), the inaugural autumn program showcases an eclectic cross section of Grammy-nominated neo soul, alternative rock, electronic indie and Mississippi blues, courtesy of award-winning international talent from across the globe.

“The program we have curated is unlike any we have seen in Hong Kong,” said Jake Gould, Director House of Mercury. “We are committed to presenting true talent. This is not about acts at the top of Spotify playlists. It’s a showcase of artists truly worthy of discovery, whether you are familiar with their work, or not.”

“Our whisky is a true pleasure to discover,” said Drew Mills, Marketing Director of The Singleton in Hong Kong. ”By presenting this unique music program, we are offering a marvelous opportunity for Hong Kong to savour our world class single malt whisky, alongside truly incredible music. Each show in the series is set to be an extraordinary holistic evening of discovery. 

• 23 September 2015 – Hiatus Kaiyote - hiatuskaiyote.ticketflap.com

• 24 October 2015 – Harts - harts.ticketflap.com

• 14 November 2015 – Mr. Sipp  “The Mississippi Blues Child” - mrsipp.ticketflap.com

Jim Beam Gives Back to Fans by Supporting Prostate Cancer Foundation of Australia
Fans of Bourbon and Jim Beam may be interested to know that Fred Noe is visiting Australian shores very soon. While there are a bunch of media and trade events planned (some of which we'll be covering for the site), there's one way for Western Sydney Bourbon fans to meet the 7th Generation Jim Beam Master Distiller, this coming Saturday 5th September, and support a worthy charity at the same time:

"Jim Beam Bourbon is making history by bringing all three of these passions together in Penrith this September with its very own Big Aussie Barbie. Jim Beam’s seventh generation Master Distiller, Fred Noe, known for crafting the world’s number one bourbon, is coming to Australia and will cook up a mean barbecue in support of the Prostate Cancer Foundation of Australia (PCFA) at Penrith Panthers’ Pepper Stadium on Saturday, 5 September.

Ben Andrews, Marketing Manager at Jim Beam says the company is excited to be partnering with PCFA to raise awareness of prostate cancer in Australia. “Our intention by supporting PCFA is to help take the Big Aussie Barbie initiative to new levels this year and encourage more men and women to be aware of the effects and incidence of prostate cancer. As well as driving awareness through our on-pack promotion, we will be supporting all PCFA events nationally and hosting our own Big Aussie Barbie,” said Andrews.

PCFA’s Big Aussie Barbie campaign encourages Australians to turn their everyday barbecues into fundraising events in support of the organisation’s work. In addition to supporting the PCFA events and hosting its own Barbie, through the GIVE BACK WITH JIM BEAM BLACK initiative, Jim Beam will donate one dollar for every PCFA co-branded Jim Beam Black 700ml bottle and 10-pack sold throughout Australia, aiming to contribute $125,000 to the cause.

Fred Noe is looking forward to meeting some Penrith locals after the Panthers game, and to spread awareness. “What better way to bring people together for a good cause than by serving Kentucky Straight Bourbon and Kentucky-style barbecue after a rugby match,” said Noe. “If this Big Aussie Barbie in Penrith helps men talk about prostate cancer, then I’m all for it. I’m looking forward to enjoying a cold Jim Beam with the Penrith community and raising some money for a great cause.”

Australia and the United States are the two biggest bourbon markets in the world and them coming together over a barbie to raise money for Prostate Cancer is an initiative worth celebrating. In a recent consumer study, more than two thirds of Jim Beam Black drinkers believe “helping others is an important part of who I am” so Jim Beam found it to be a natural partnership.

Fred and the Jim Beam team will be at the Pepper Stadium, Western Bar from 4.30pm to 6.30pm following the Penrith Panthers’ final home game on Saturday, 5 September. Then, after a few snags, they will move on to Panthers Leagues Club where the party will continue with drinks specials on Jim Beam Black, and Fred will host a Jim Beam Raffle with all proceeds going to PCFA.

For more information about Jim Beam, visit www.jimbeam.com.au.”

Glenfiddich, Balvenie, Dalmore and Bruichladdich pop-up bar at RBHK
Restaurant and Bar Show HK (with whom we're Media Partners) is coming up, and to whet your whisky thirst, Telford have announced a pop-up whisky bar with a series of master-classes and tastings.

Hall 5E, EE01: Daily @ 3:30pm-4:15pm (standup tasting)

• 8 September:    Glenfiddich – David Ding, Portfolio manager - China

• 9 September:    BRUICHLADDICH – Murray Campbell, Brand Ambassador – Asia Pacific

• 10 September:  The Dalmore – Kenny Wang, Sales Director – Greater China

Hall 5E, Artisanal Drinks Live: 9 Sep @ 4:00pm-4:40pm (sit down tasting)

• 9 September:    The Balvenie – David Ding, Portfolio manager - China

Telford will also have daily Jack Daniels cocktails on offer, so drop by on any day and say hi.



Honi Honi launch new menu, with Tiki whiskey cocktails
Honi Honi, Hong Kong's most famous Tiki bar might serve primarily rum-based drinks (it is a Tiki bar, after all), but who's to say you can't make a Tiki cocktail with whiskey?

As part of their new 50-strong 2015 drinks menu, Honi Honi have created 3 whiskey cocktails perfectly befitting the island vibe (and catering to both summer and winter tastes):

• Tokerao is a mix of Michter's Rye Whiskey, Green Chartreuse, Cartron Caramel Liqueur, Cartron Poire Williams Liqueur, Pear Pureé, Apple Juice, Lemon Juice and Star Anise.
• Spiced Bourbon Punch mixes Michter's Bourbon, Cartron Caramel Liqueur, Milk, Vanilla Syrup, Apple Juice, Gingerbread Syrup and Cinnamon (perhaps one for the cooler months); and
• Bounty Hunder sees Michter's Bourbon mixed with Baileys, Coconut Milk, Aztec Chocolate Bitters and Coconut Syrup.

Whisky Mooncakes from Intercontinental Grand Stanford, Hong Kong
Mid-Autum Festival is almost upon us, and that means...Mooncake time (for those unfamiliar with these bakery items, see here).

Intercontinental Grand Stanford (home to the excellent Tiffany's New York Bar, one of the city's better whisky bars) have announced their 2015 Mooncakes, and they include these 3 mouth-watering options:

• Caol Ila 12 year old Hazelnut and Almond Truffle
• Benromach 10 year old Double Chocolate
• Glenfarclas 105 Butter Cookie Praline

See link for more details and order forms: http://www.hongkong.intercontinental.com/en/promotions-and-offers/mooncake-2015/


There's a 20% discount if you order by today, which we're going to go and do now!


Thats all for this week. Until next time...

Cheers, 
Martin.