Glenfiddich 1977 40yo "Rare Collection" Launch (Tasted #385)

Glenfiddich, in partnership with Heinemann Tax & Duty Free, has released the prestigious Glenfiddich 1977 Rare Collection Cask (cask 15176). Aged for 40 years in an American Oak Refill Hogshead single cask, this special single cask release forms part of the Glenfiddich Rare Collection Programme and is exclusive to the Heinemann stores at both, Sydney and Kuala Lumpur airports.

Brian Kinsman; Glenfiddich Malt Master noted that "This is an exceptional whisky of rare character and complexity. Only a small number of casks are chosen for the Rare Collection and I am delighted to have selected this particular whisky for consumers to enjoy.” The rarity is certainly true given the single cask nature of this particular release and the quality of casks available at this particular age profile.

The launch of the Rare Cask in Sydney was held at Kittyhawk, and saw the Rare Cask presented with other prized Glenfiddich releases including the 21yo, 25yo and 30yo. Each of the malts was paired alongside delectables including a Glenfiddich based Fizz cocktail (based on the 15yo Glenfiddich), rye cured salmon and steak tartare.

Being a big fan of Glenfiddich, the night was truly special and dram-tastic for me. I still remember my early whisky days with the likes of Glenfiddich 12yo, 18yo, Select Cask and even a Cathay Pacific exclusive Glenfiddich I had at Martin's. The continuation of this relationship on the night with the Rare Cask and the other priced releases was an exciting one.

Led by William Grant & Son’s brand ambassadors; Ross Blainey and Glenfiddich's new Ambassador Luke Sanderson, the unveiling of the exclusive 40yo Rare Cask focused on the rarity and balanced, delicate nature of the malt. The 30yo and the Rare Cask were presented neat and left to bask in its own glory. 

Glenfiddich "Reserve Cask" (Cask:  (40% ABV, 40yo, Speyside, Scotland, $4,352 AUD)
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An elegant, soft, subtle and balanced yet not tired or over oaked (given the age) Glenfiddich that takes its profile from the refill hogshead. The flavour profile is true to Glenfiddich with the hint of apples though very, very delicate. For a 40yo, the malt packs quite complex and layered nose and palate. It will certainly not disappoint those who choose to daydream away with a dram of this malt at hand.

Colour: Gold

Nose: Riddled with summer fruits including fresh peach and apples. There is a layer of sweetness resembling some raisins and Turkish delight.

Palate: The palate is balanced with some spiced apple, a bit of Portuguese tart with cinnamon dusting that fades into soft, perfumed flower notes.

Finish: The finish is slightly sweet and dry with gentle lingering cinnamon spice.

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

This 1977 40yo "Rare Cask Collection" has been bottled exclusively for Heinemann Tax & Duty Free and is available from Sydney and Kuala Lumpur airports for $4,352AUD and is limited to 150 bottles.

Thanks to William Grant & Sons and Agent 99 for having us at the launch.

Cheers,
Hendy.

This week in whisk(e)y #31 - Australian Malt Whisky Tasting Championships return, Dragon8's next HK Whisky Auction, Auchentoshan American Oak and Glenfiddich 'Artists in Residence' returns to Australia

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...

Australian Malt Whisky Tasting Championships return
In 2013 we had a ticket to the Australian Malt Whisky Tasting Championship, then couldn't attend at the last minute due to an interstate trip. We vowed to one day right that wrong...

Fast forward to 2016, and the next championship was announced, to be held on 23rd July - incredibly, coinciding with our trip back to Australia (well, after we changed our flights...)

So what is the AMWTC? In a nutshell it's a tasting competition, open to all, hosted by the Australian Scotch Malt Whisky Society, with a focus on fun. Whilst there are prizes, and those who take it very, very seriously, the focus is on having a good time - evidenced by the fact that not only can you buy tickets to enter the championship, you also buy tickets to spectate, while you enjoy all food and drinks from the Glenfiddich Bar, single cask SMWS drams from the SMWS bar, and sensory cocktails from our good friends at Sydney Cocktail Club.

Having spoken to previous attendees, we're told it's an incredibly fun night (for entrants and spectators alike), and a good challenge for budding whisky fans The competition involves 8 well-known and commercially available drams, and a list of 9 from which entrants have to select their 8 (i.e. one is a red herring).

Prizes this year are as follows:

1st: 2 x return airfares to Tokyo, Japan, where the 2016 Champion and friend can stay at and sample from the SMWS Bar at the Park Hotel, Tokyo
2nd: Cask Strength Survival Kit with a rare single cask Japanese single malt encased along with "all the tools you’ll need to go on your wild Society adventure"
3rd: Generously donated by The Oak Barrel on Elizabeth St as a $500 voucher to help you stock up on your single malts, wine, and beer.

A pretty incredible line-up of prizes - though sadly (for myself at least), there doesn't appear to be a wooden spoon prize. We'll just have to make do with all the SMWS drams and cocktails at the afterparty...


Dragon8 Auctions Hong Kong next auction - Saturday 11th June
Dragon8's last Hong Kong auction, which we attended back in February, was quite a spectacle, with a number of rare lots going under the hummer - not just whiskies, but whole casks.

Their next auction, being held this Saturday, 11th June looks set to be no different. Whilst wine is also featuring (including some incredible lots like full cases of DRC Romanée-Conti), it's the whisky we're most interested in, and it's no less impressive than last time around, with a selection of rare Japanese malts (Hanyu, Karuizawa), a large selection of Fine & Rare The Macallans, and most impressively, a world first - The Macallan 65yo in Lalique, which we tasted earlier this week.

Commenting on the origin of some of the lots, Dragon 8 Founder Gil Lempert-Schwarz:

“Sourcing for this auction has come from several varied and distinct collections, including a major West Coast collection from the United States, a top private Hong Kong based collector and a variety of Dragon 8 friends and supporters. “As our name has become more well-known and trusted, several different consigners are coming forward,” says Lempert-Schwarz. Two that really pleased all involved were the reps of this U.S. based collection who contacted us with a selection of beautifully stored wines and the Hong Kong based collector who has a lot more than what we’ll be presenting on this day. Look forward to what else we’ll bring on the block from this major consignor."

We'll be attending and bringing you the usual updates - always interesting to chart how rare whiskies are trending at auction, and they don't get much rarer than the whiskies Dragon8 auction.

Auction details:
Saturday, June 11th, 2016 - 12 Noon (HKT)
Lunch/Wine & Whisky Served
12:30pm Auction
The Pool House, 11/F, Grand Hyatt Hong Kong

Further details and registration details can be found at www.dragon-8.com

Glenfiddich to host second 'Artists in Residence' competition
Last year Hendy wrote about Glenfiddich's first "Artists in Residence" competition in Australia, and the distillery has just announced that the competition will continue for a second year in 2016.

“Submissions for the 2016 Glenfiddich Artists in Residence Prize are now officially open as William Grant & Sons brings the coveted art competition to Australia for a second time to celebrate the Glenfiddich commitment to the arts, and the communities it serves.

Celebrating its fifteenth year globally, the program offers the winning artists a residency prize valued at $21,000, where they work and live for a period of three months (between April and October 2017) at the Glenfiddich Distillery in Dufftown, Scotland.

The contest is an open call to all Australian artists who are welcome to use any art medium. These include, but are not limited to print, photography, animation, performance and installation. During the residency, the winning artist will create work taking inspiration from the distinctive location, history, heritage, people and craftsmanship of the distillery.

An exhibition of the five finalist's work, along with a Glenfiddich pop-up bar, will take place at No Vacancy Gallery located at QV Melbourne from the 8th to the 13th of November. 

Guests attending the Glenfiddich pop-bar at No Vacancy Gallery can join the Glenfiddich Explorers Program and vote for their favourite piece of art. The Program is accessible to all whisky enthusiasts and offers numerous benefits at Glenfiddich hosted events. By voting, Glenfiddich Explorers will go into the running to win a collection of whiskies from the Glenfiddich range."

For more information to enter visit https://www.glenfiddich.com/au/latest/2016-australia-artists-in-residence



Auchentoshan "Distilled Different" campaign calls on Australian bar teams to get creative
Auchentoshan American Oak recently launched in the Australian market, coinciding with a new Beam Suntory campaign combining mixology and photography in a bid to discover Australia’s “Distilled Different” bar team.

(Auchentoshan, of course, being the only Scotch whisky distilled three times, which definitely qualifies it as being "distilled different" in our books).

To quote the press release

“Twelve finalist bar teams will then be chosen and paired with an up and coming Australian photographer, scouted by art talent agency Art Pharmacy Consulting, who will create a body of work that captures the personality and essence of each team. The finalist teams’ images and cocktails will be displayed in exhibitions nationally where consumers and media alike will be invited to taste the differently distilled concoctions while enjoying the photographic showcase.

One team will officially be named the Auchentoshan Distilled Different Bar Team of the Year and along with their partnering photographer, win a trip to Glasgow, Scotland to discover more about the home of the Scotch whisky."

Competition dates:
Open – 1st May 2016
Close – 30th June 2016
Winner announced – 16th September 2016
Exhibitions will take place between August and September 2016.

Auchentoshan American Oak is available in Australia now and retailed for $59.90AUD. We'll have tasting notes (and maybe even an idea or two for a suitable cocktail) on the site in the coming month.


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

Cheers, 
Martin.

This week in whisk(e)y #24 - Laphroaig 32yo launches, Suntory "Ice Sculptures by the Sea", Glenfiddich Future Pioneer competition 2015 winner

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 releases a 32 year old Original Bottling
With a few exceptions, you don't see a whole lot of seriously-aged Islay whiskies around these days, at least not compared to the likes of some Speyside distilleries where 40+, even 50 year old whiskies are released every few years, if not more often. Which makes this new Laphroaig 32 year old bottling all the more special...

"Only 100 cases will be available in Australia from 28th October 2015, with the deep mahogany whisky, reminiscent of Christmas fruitcake, coming just in time for the festivities. Retailing at AU$1500 a bottle, the 32 Year Old is for whisky lovers who want to savour a once in a lifetime moment.

The rare bottle of Laphroaig has acquired a rounded character and exceptional smoothness after lying in the finest ex-Oloroso casks for 32 long years.

The celebrations continue, with the November release of the annual Cairdeas. Each year Master Distiller, John Campbell, handcrafts a limited edition malt to celebrate friendship (“Cairdeas“ in Gaelic). At 51.5% ALC., the Cairdeas is produced from Laphroaig’s finest floor malting’s malt, distilled using only the smaller stills and fully matured in the famous No 1 warehouse, right by the sea. Cairdeas 2015 is John Campbell’s interpretation of how Laphroaig would have been produced at the distillery 200 years ago.

Available from 28th October in selected Dan Murphy’s and independent retailers."

Given the limited nature of this release, and the fact that it has already sold out at Master of Malt in the UK, it's fair to say this one probably won't last long.


Ice Sculptures by the Sea with Suntory Whisky
As Sydney heats up the Suntory events continue - this time at Bondi's Neighbourhood bar, tied in with "Sculptures by the Sea":

"The Japanese are known for their love of beauty, and Suntory Whisky is no different. Suntory Whisky embodies the Art of Japanese Whisky, going so far as to create laser cut ice sculptures for their whisky.

In celebration of art, and the Sculptures by the Sea Exhibition, Suntory Whisky are teaming up with Neighbourhood Bondi to offer art and whisky enthusiasts an opportunity to learn to hand carve their very own whisky ice sphere.

Running on Thursday evenings at 6.30pm and 7.30pm during the exhibition, guests will learn the art of ice carving with Suntory Whisky Ambassadors, before enjoying Suntory Whisky Japanese Harmony over their creation along with canapés and Kakubin Highballs.

Dates: Thursdays 22nd & 27th October and 5th November.

$25 ticket includes hands on lesson in ice carving, Japanese Harmony nip, canapés and a Suntory Kakubin Highball.

Tickets strictly limited. Book through bookings@neighbourhoodbondi.com.au"

Black Pearl's Luke Sanderson crowned the 2015 Glenfiddich Future Pioneer
A few years ago we attended the first Glenfiddich Pioneer's cocktail competition. 2015's winner has just been announced, and as in previous years, a cocktail recipe book will follow.

"Glenfiddich is proud to announce Luke Sanderson from the Black Pearl in Melbourne with his mentor Orlando Marzo from Dinner by Heston Blumenthal as the winners of the 2015 Glenfiddich Future Pioneers Competition.

The National final took place on Monday October 12, where the five finalists were bought to Sydney and caught seaplanes to one of the city’s hidden gems – Peat’s Bite on the Hawkesbury River to battle it out for the coveted prize.

Launched in 2013, the Glenfiddich Future Pioneers Cocktail Competition is a nationwide search for the best of Australia’s up and coming bartenders who hadn’t previously placed in a national competition.

Each team was charged with creating cocktails for the judging panel made up of their fellow competitors, they were then flown back to Sydney where the winners were announced at a private dinner at Sydney’s iconic Quay restaurant.

As Glenfiddich is a family owned and run business, in the state finals mixologists from around the country were asked to create a Glenfiddich cocktail inspired by a family member. The cocktails had to be one that is an easy to prepare using Glenfiddich 12 Year Old cocktail using no more than four commonly found ingredients, and was prepared for a panel of mentors which included some of Australia’s most respected bar tending talent.

Luke Sanderson and Orlando Marzo’s prize includes a trip to the Glenfiddich distillery in Scotland. Hugh Taylor and Martin Lange who finished in second place, will join the Glenfiddich team on a pioneering airboat in Kakadu in early 2016.

All [finalist] cocktails will be put into a recipe book that will be released into the off trade during the New Year."

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

Cheers, 
Martin.

Glenfiddich Artists in Residence and interview with Lead Curator, Andy Fairgrieve

Last month, the 2015 Sydney Contemporary International Art Fair was held over five days at Carriageworks, south east of the CBD. The fair presented curated arts and collections from various local and international galleries, showcasing contemporary artefacts from photographs, sculptures, paintings, prints to modern, dynamic audio-visual animations and installations.

 

There were many artefacts being exhibited - in fact, over 30,000 artefacts were being exhibited at the fair, also available for sale (for the right price). Personally, two striking highlights for me were the Golden Teardrop (Pyramid) by Arin Rungjang (above) and the MDF and LED installations by Jason Sims of Mars Galleries (below).

 

"...so what does this have to do with Whisky?" we hear you ask. Well, Glenfiddich was also present at the 'Fair' to host both a swanky bar, and also the Glenfiddich Artists in Residence Competition. 

The Glenfiddich Artists in Residence Competition first began in Scotland in 2002 and opened to Australian residents for the first time this year. The competition provides the winning artist with the opportunity to reside at the Glenfiddich distillery for 3 months, to be inspired and to be mentored by the Glenfiddich Artists in Residence Curator, Andy Fairgrieve.

A panel of judges led by Andy that included representations from the Sydney Contemporary International Art Fair Advisory Council was tasked with selecting the winner of the competition. As we highlighted in our recent This Week in Whisky post, dual Blackheath and Bondi resident Joan Ross was selected by the panel as the winner of the competition for her work titled 'I Have Your Cake and I'm Eating it too' (pictured below).

We spoke to Andy Fairgrieve about the competition, and the development of the Artists in Residence program by Glenfiddich.

Can you please briefly describe how you fell in love or how you managed to get involved with contemporary art?

My arts background is not exactly orthodox, I did spend a good few years after school working as a layout artist on magazines for a large publishing company in Dundee, but I have spent as many years working on farms and as a self employed building contractor. My last job before joining Glenfiddich was working at a historical interpretation centre covering the pre history of North east Scotland from late Mesolithic to early Roman period. I have a Masters degree in cultural history and I play drums in a punk band, I like things that make me think.

My road into the world of whisky and contemporary art might have been pretty random but then it is a very unique role overseeing the creation of new art at a working distillery so understanding of the creative process as well as the practical skill to make it happen are important factors.

How did you get involved with the Glenfiddich Artist in Residence program? Looking back, is the program anything like what you had expected at the start?

While I was studying at Aberdeen University I took a summer job at Duff House in the coastal town of Banff, which is home to a large historical collection of art and serves as a northern outpost of the Scottish National Galleries in Edinburgh. It also has a wing dedicated to touring exhibitions of contemporary art. This led to further part time work with a local art organisation called Deveron Arts based in Huntly, who in turn were given the consultancy to run the Glenfiddich programme when it was being set up in 2002. Given the programme was initially only to run as a pilot for the first year, the fact that it is still going strong and entering its 15th year is almost beyond any expectation!

What inspired the development of the Artist in Residence program by Glenfiddich?

The inspiration and indeed continued appetite for the residency programme is rooted in the fact that Glenfiddich is a family owned and run company. It was our late chairman Charles Gordon who first suggested that William Grant and Sons should look to build a collection of art and it was his nephew Peter Gordon who refined the idea of the residency programme.

They chose to take on all the built in challenges of engaging with artists directly by inviting them to live and work at The Glenfiddich Distillery. These artists would be not be producing the type of art that might be expected for a Single Malt Whisky Brand - i.e. traditional heather and weather, were both incredibly bold choices and are what makes this programme so exciting and dynamic. This confidence is continued through in that the programme is non prescriptive in what should be produced. At Glenfiddich we aim not just to provide time and space to artists but freedom as well.

From your experience in mentoring many artists through the Dufftown Distillery doors since the Residence began, what messages can you share with potential artists out there or those that simply love contemporary art?

Embrace experience and embrace it often.

What can we expect from the upcoming Glenfiddich Artist in Residence exhibitions across Scotland, India, China Taiwan, Canada and Korea?

The weekend will see the final exhibition of the summer at Glenfiddich; one of the two artists exhibiting is Krupa Makhija who has been collecting what she terms as architectural trash from Balvenie House, which at one time was home to William Grant and his family. It is now a derelict shell but will remain so for not much longer as a major renovation project has just begun to restore it to its former glory.

Krupa has managed to salvage some artefacts such as light fittings and bell pulls which will be worked into an installation alongside fragments of old photographs showing the house and its inhabitants reproduced on chunks of plaster from the wall of the house itself. Krupa shall also be showing works in her first solo show at Art District 13 in Delhi next summer as the follow up to her time at Glenfiddich. 

In early November Su Chang shall be exhibiting works inspired and informed from his summer here at Glenfiddich at the Don Gallery in Shanghai, and the following weekend in Taipei Chang Huei-ming opens his post residency exhibition at IT Park.

Finally, with all the lovely Glenfiddich expressions that you have sampled, any expression you prefer, and why?

For me it has to be the Glenfiddich 15 year old, the rich fruit and honey notes from the sherry butts it is matured in is enriched through our solar process which just finishes all the warm flavours off perfectly.

Thanks to Andy for taking the time to talk to us. As Andy noted, "embrace experience and embrace it often".

Cheers,
Hendy

TimeforWhisky.com would like to thank Teresa of Agent 99 for arranging this Q&A with Glenfiddich Artists in Residence Curator, Andy Fairgrieve.

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.

Tasted #203: Glenfiddich "The Original 1963"

When I asked Richard Blanchard; one half of the William Grant & Sons Whisky Specialist duo (the other being the elegant Laura Hay), what inspired the recently launched Glenfiddich "The Original 1963," he suggested three things:

1. Perhaps something different;
2. Originality, especially in this day and age where there are a significant number of single malt expressions; and
3. Mad Men.

The last suggestion certainly resonated and timed well, with the final season of Mad Men having been aired in May this year. In fact, "The Original 1963" is an expression that had been intended to reflect the original Glenfiddich single malt expression (known as 'straight malt' in the 1960s) and it was fairly new and most likely unheard of in the earlier 'Mad Men' / Don Draper days. During the 'Mad Men' era, between the 1960s and 1970s, blended whiskies were far more popular than their single malt whiskiy counterparts. Thus when Sandy Grant Gordon, the great grandson of William Grant first promoted Glenfiddich (or perhaps the entire single malt category) in 1963 outside Scotland, he had most likely set a catalyst for the single malt whisky category as a whole.

The reincarnation of Glenfiddich's straight malt, labelled as 'The Original 1963' was the handiwork of Glenfiddich Head Distiller, Brian Kinsman. The reincarnation involved the sampling of the original straight malt from 1963 and the following of the original archived recipe.

Glenfiddich The Original (40% ABV, NAS, Speyside, Scotland, $94.99AUD)

--------------------------------------------------------------------------------------------------------------------------
A clean, youthful Glenfiddich that takes its profile from the use of both ex-sherry and ex-bourbon barrels. The flavour profile is true to Glenfiddich though slightly more delicate. If this is anything like the straight malt introduced by Sandy in 1963, then I would have returned the Canadian Club blended whisky back to the cupboard and spend the rest of the night with this lovely dram.

Colour: Gold

Nose: What is Glenfiddich without the Glenfiddich pear? Then there are notes of baked apples, vanilla and fresh spring flowers. There is also some biscuit note in there.

Palate: The nose translates well to the palate. Though the palate is young yet buttery (especially when compared to the core Glenfiddich expressions - 12, 15, 18). The pear is there, honeyed pear perhaps, complemented with an overlay of vanilla and popcorn? Youthful yet refreshing.

Finish: The finish is slowly drying with gentle lingering spices.

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

Martin's take: 
I also had the pleasure of sampling this dram at L'Arrière-Cour (aka Backyard), a bar in Taipei recently, where I also picked up a bottle, because 1) I'm a Glenfiddich tragic and 2) Single Malt whisky in Taiwan is cheap! My thoughts as follows:

Colour: Golden sunset

Nose: Definitely some classic 'fiddich notes, but a lot more sherry than you expect on a regular 'fiddich expression. Lots of raisins too, but with an overarching freshness.

Palate: Creamy, smooth and silky. Very drinkable. Cereal, oats, sweet vanilla icecream along with honey. A little bit of breakfast (honey-covered oats) with dessert (sweet vanilla icecream) all in one.

Finish: Short to medium, sweet and spicey, with some milk chocolate at the end.

Rating (on my very non-scientific scale): 89/100.


Cheers,
Hendy (and Martin).

This week in whisk(e)y #21 - Macallan Rare Cask, Haig Club HK Launch,Suntory space launch, Whisky rumble 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...

Introducing The Macallan Rare Cask
It's hard to believe it's been almost 2 years since we attended the Australian launch of Macallan 1824 series, but hey, time flies when you're having fun and drinking whisky.

The next release in the growing series, also a NAS whisky, is the "Rare Cask", which has just been launched in Hong Kong. Unfortunately Steph and I were overseas (touring Scottish distilleries, including The Macallan, amongst other adventures) so missed the HK launch party, but we hear it was a fantastic event. Here's a bit more about the release...

"Rare Cask is the very embodiment of The Macallan’s commitment to exceptional wood management.  Crafted from the desire to showcase complexity and depth, Rare Cask comes from the broadest spectrum of casks, 16 different profiles, ever identified by the Master Whisky Maker and from the most extensive range of cooperages in Spain. 

In celebration of the launch of The Macallan Rare Cask in Asia, The Macallan hosted a series of events including press conference, media interviews, exclusive tastings and a VIP dinner from Tuesday 7th July 2015 to Friday 10th July 2015 at Central Plaza, Hong Kong.  With participation of over hundreds of sophisticated overseas guests and media, key opinion leaders, whisky connoisseurs and collectors to attend this regional launch event, The Macallan invites guests to savour one of the latest addition to their range of finest whiskies.  For this special occasion, The Macallan selected a repertoire of its most representative expressions for discerning spirit enthusiasts to appreciate.   Mr. David Cox, Director of Fine & Rare Whiskies presented the four exquisite styles of whisky and hosted the unveiling ceremony of The Macallan Rare Cask.
 
Rare Cask is meticulously created by our Master Whisky Maker from a small proportion of maturing casks at The Macallan distillery.  These casks are handmade from Spanish and American oak; and are the best in the business.   Wood defines the flavour of The Macallan, with over 60% of the character comes from the cask it is aged in.  But as the name suggests, there is more to this story.  Rare Cask is truly rare.  This rarity comes from the fact that some of the casks used in the creation of this whisky will never be used again.

Bob Dalgarno, the Master Whisky Maker is responsible for creating Rare Cask, testing his knowledge and skill to create a whisky worthy of The Macallan name.  “Rare Cask is about firstly identifying a selection of casks which can truly be called rare.  Each of the cask styles result in different character, so each imparts their own distinct influence on the final whisky.”

With a rich mahogany red hue, The Macallan Rare Cask showcases two of The Macallan’s greatest strengths, exceptional oak casks and natural colour, which are combined with knowledge, skill, passion, commitment and creativity.  A whisky produced through meticulous dedication to wood."

The line "This rarity comes from the fact that some of the casks used in the creation of this whisky will never be used again" suggests the casks used could be third (or even fourth?) fill casks, but that's unlikely to be the case given the rich dark colour on this release (keeping in mind The Macallan use no caramel colouring in this whisky). Whatever the composition, from all reports this is another high-quality NAS release from The Macallan, and seems to be carrying quite a bit of age too. We hope to have tasting notes up soon.



William Grant & Sons Named Scotch Whisky Producer of the Year at ISC 2015
Being big fans of William Grant & Sons on this blog, we can't say we were overly surprised at this news, but it's still nice to see the (still) family-owned company kicking goals, with a whopping 53 medals awarded at this year's ISC (not to mention winning two categories outright).

Quoting the press release:

"William Grant & Sons, was awarded the highly prestigious Scotch Whisky Producer of the Year at the International Spirits Challenge (ISC) awards which took place at The Honorable Artillery Company, London."

(Which just happens to be the same venue where we attended Whisky Live London earlier this year) 

"The Company was lauded by the judging panel for “continuing to prove itself a leader in the Scotch category.”

In the individual product honours, Monkey Shoulder won best Scotch Malt Whisky aged up to 20 years and Glenfiddich 21 Year Old won best Scotch Malt Whisky 21 years or over. This was in addition to the 53 gold, silver & bronze medals awarded to William Grant & Sons brands this year.

The International Spirits Challenge is one of the most authoritative, respected and influential spirits competitions in the world. The competition is founded on a rigorous and independent judging process, which serves to encourage the high calibre of spirits entered into the competition each year. Receiving more than 1,000 entries from nearly 70 countries worldwide, the ISC is a truly global competition." 

Well done, WG&S. 

Suntory sends whisky into space
Whilst not the first to send whisky into space, Suntory is certainly the latest to experiment with the “development of mellowness in alcoholic beverages through the use of a microgravity environment” (or "sending whisky into space"). Further details can be found in the press release below.

"Suntory Global Innovation Center is about to embark upon space experiments on the “development of mellowness in alcoholic beverages through the use of a microgravity environment.” This research will be conducted in the International Space Station’s Japanese Experiment Module (nicknamed “Kibo”), with the cooperation of the Japan Aerospace Exploration Agency (JAXA).

H-II Transfer Vehicle No. 5, commonly known as “Kounotori5” or HTV5, is scheduled to be launched from JAXA’s Tanegashima Space Center on August 16 (Sunday) carrying alcohol beverages produced by Suntory to the Japanese Experiment Module aboard the International Space Station, where experiments on the “development of mellowness” will be conducted for a period of about one year in Group 1 and for two or more years (undecided) in Group 2.

With the exception of some items like beer, alcoholic beverages are widely known to develop a mellow flavor when aged for a long time. Although researchers have taken a variety of scientific approaches to elucidating the underlying mechanism, we still do not have a full picture of how this occurs.

Our company has hypothesized that “the formation of high-dimensional molecular structure consisting of water, ethanol, and other ingredients in alcoholic beverages contributes to the development of mellowness,” and we have been conducting collaborative researches on this topic with research groups of Professor Shigenao Maruyama of the Institute of Fluid Science, Tohoku University and Professor Mitsuhiro Shibayama of the Institute for Solid State Physics, the University of Tokyo, the Japan Synchrotron Radiation Research Institute and Suntory Foundation for Life Sciences. The results of these collaborative researches have suggested the probability that mellowness develops by promoted formation of the high-dimensional molecular structure in the alcoholic beverage in environments where liquid convection is suppressed. 

On the basis of these results, the space experiments will be conducted to verify the effect of the convection-free state created by a microgravity environment to the mellowing of alcoholic beverage.

The Suntory Group aims to use these experiments to help find a scientific explanation for the “mechanism that makes alcohol mellow.”

-Details-

▼ Experimental period

  Group 1: August 16, 2015 (Sunday) (planned) to September 2016 (planned)

  Group 2: August 16, 2015 (Sunday) (planned) to undecided date two or more years later

▼ Content of experiment
  One set of samples consisting of various alcoholic beverages will be stored in a convection-free state in Japanese Experiment Module “Kibo” on the International Space Station, and another set of the identical samples will be stored in Japan for the same period of time. 

▼ Samples
    Five types of distilled spirits differing aging periods and 40% ethanol: Total of six samples"

Exciting stuff.


Haig Club opens its doors to Hong Kong
Anyone who's travelled through an airport in 2015 will have likely seen an unusual, distinctive blue bottle that looks just a little too big to be a fragrance bottle. It's not, of course - and as most of you would know, it's Diageo's "Haig Club", a single grain whisky promoted heavily by David Beckham.

Whilst the bottle and association with Becks might be new, the Haig brand, and the Cameronbridge distillery in Fife where the whisky is distilled, have ties back to the 17th century.

Quoting the press release:

"The contemporary appearance of the square HAIG CLUB™ bottle draws on a history of innovative bottles produced by the House of Haig.  The blue glass bottle was inspired by the tradition of blenders using blue tasting glasses so the spirit can be reviewed on aroma and taste alone.

The unique flavours of the whisky itself are created by master blender Chris Clark carefully selecting mature whisky from Refill, American Oak and Rejuvenated casks producing a stunning Single Grain Scotch Whisky with a fresh, clean style showcasing butterscotch-smooth tropical fruit and unexpected, spicy backing harmonies.  HAIG CLUB™ is a whisky crafted to appeal to people who are new to whisky and whisky connoisseurs alike.

“I am incredibly proud to have been part of the creation of HAIG CLUB™,” said David Beckham. “I think we have made something really special. For me it has meant understanding how whisky is made and enjoyed and then working with some incredible people to write a new chapter for Haig.

To celebrate the Hong Kong launch of HAIG CLUB™, a cocktail reception was held in The Envoy, a bespoke cocktail bar on 23 July, hosted by Marketing Director Drew Mills. Trade partners and media friends were presented HAIG CLUB™  neat, paired with food, and in four cocktails tailor-made by newly crowned Diageo World Class Hong Kong Champion, Antonio Lai.  Antonio’s curated cocktails list captures the delicate flavours of HAIG CLUB™, showcasing the versatility and accessibility of the liquid.

From August to September, Envoy will be featuring two Haig Club cocktails – Yuzu Hour showcasing the tropical fruit note; and Haig-a-Horlick, a fun and creative cocktail highlighting the creamy notes of vanilla and butterscotch smoothness.”

Great to see some more widespread recognition for single grain whisky (although we still think it looks a little bit like a perfume bottle...).


Glenfiddich's "The Original Grant" competition
Glenfiddich are running a competition in Australia at the moment, looking to find Australia's most original business. One of the five semi-finalists will be selected shortly.

Quoting the press release:

"Iconic whisky brand Glenfiddich is excited to announce the finalists of The Original Grant competition in its nation-wide search for Australia’s most original small to medium sized business (SME). The competition was inspired by the June 2015 launch of ‘Glenfiddich The Original’, an exclusive re-creation of the original 1963 Glenfiddich Straight Malt, which was the first ever single malt to be released worldwide.

Since its creation, the family-run Glenfiddich Distillery has become synonymous with pioneering spirit. William Grant even carefully selected each of his 7 sons’ professions to ensure they mastered a specific skill to build the business into what it is today. After five generations, the legacy of William Grant & Sons lives on as the traditional techniques of production and underlying values have been passed down to each successor, playing a significant part in the company’s global success.

Competition entrants were required to answer “What makes your business original?” and garner entry votes from their respective social media communities. The 5 businesses to generate the most votes have been selected as the finalists. These include:

1.      Oscar Razor is the only father-daughter-run shaving subscription service in the country. Offering German-made razor blades, the business is resolute in its commitment to quality, cost, and convenience.

2.      100% Australian owned, Naturally Wild provides naturally raised, hormone free and naturally fed game meats from Outback Australia.

3.      The Whisky Order takes previously out of reach whisky malts and makes them available to whisky-lovers without committing to the purchase of a full bottle.

4.      Work Club is a Sydney based co-working office that brings businesses together in the same space, driven by the idea that by surrounding yourself with like minded entrepreneurs, creative sparks will fly and help to improve your business.

5.      Specialising in premium spirits, local liquor store Sea Breeze Cellars not only carries over 800 spirits but sells rare and collectible items.

Mark Little, William Grant & Son’s Malt Marketing Manager says, “Owing to its humble beginnings, Glenfiddich is passionate about supporting Australian SME’s, and recognises how crucial innovation truly is to success. Originality can be hard to come by these days and these businesses deserve to be acknowledged for their differences and for their contributions.”
In early August, Glenfiddich will announce the winning business that best exemplifies William’s unwavering passion and innovation that still continues to drive the business today.

The winning organisation will receive invaluable business advice from Dan Gregory, a Behaviour Researcher and Strategist and regular panellist on ABC TV’s The Gruen Transfer, and business partner Kieran Flanagan at The Impossible Institute, valued at $15,000. The yearlong ‘Stones for David’ program helps small businesses to punch above their weight and grow their brand in a category disruptive way.

William Grant & Sons will also reward the winner with a ‘Glenfiddich The Original’ tasting kit and a whisky specialist to host an exclusive celebration with staff and guests, valued at $1,500.

For more information on the finalists visit: http://www.glenfiddich.com/au/explore/the-original-grant/"

Best of luck to all entrants.




Let’s get ready to rumble . . . whisk(e)y style
Living in Asia certainly has its benefits, but sometimes, an event in Australia comes along that really makes you wish you were there. Like this one, for example...

"On Tuesday 1 September, arriving in Sydney for the first time all together will be Fred Noe, seventh generation Master Distiller of Jim Beam, John Campbell, Distillery Manager of the legendary Laphroaig Islay malt distillery, Dan Tullio representing Canadian Club, and Hiroyoshi (Mike) Miyamoto, Global Brand Ambassador for Suntory Whisky of Japan.

These whisk(e)y experts will be coming together in Australia to debate a question for the ages… who makes the world’s best whisk(e)y?

For centuries the answer was simple – it was the Scots, even though the Irish claimed it was their invention right back when the Celts ruled the world. Oh, for those days of the dram… But as with so many things in this hyper-connected, trends-driven, crazy new world, everything has turned on its head.

Last year the world’s most authoritative whisk(e)y guide proclaimed that the Japanese were making the best in the world. The Americans fought back with a whole new wave of high-end, single batches of bourbon and whiskey. The Canadians claimed (as they always do) that they actually do it better than the Americans, but the Americans just shouted about it more, and well the Scots are fighting back like Braveheart with a belly full of 15 year old Laphroaig and a tub of face paint.

It’s a right proper whisk(e)y rumble. This September for the very first time in Australia, four of the world’s great whisk(e)y experts from four of the world’s great whisk(e)y brands will descend on Sydney to try to resolve the issue once and for all. Or, as is more likely to be the case, drink a lot, talk a lot, argue a bit and have an enormous amount of fun celebrating the great diversity of whisk(e)y in today’s world.

It will be an epic showdown. After all, whisk(e)y is the world’s hottest spirit right now, and in Australia whisk(e)y growth is nothing short of a phenomenon. Fittingly, the four whisk(e)y greats come together in the same year the renowned Jim Murray “Whisky Bible 2015” named Yamazaki Single Malt Sherry Cask 2013 “Best Whisky in the World,” and the prestigious 2015 San Francisco World Spirits competition awarded Knob Creek “Best Bourbon” (overall).

“As Jim Murray has claimed, Yamazaki Single Malt Sherry Cask 2013 is the best in the world,” said Mike Miyamoto. “I look forward to sharing the beauty of Suntory Whisky with the other representatives at The Rumble, and smiling when they nod in agreement, or at least appreciation.”

Meanwhile, the great Laphroaig from the island of Islay has just re-released its iconic 15 Year Old Single Malt to celebrate its 200th year of distilling. Anyone who thinks the Scots will go down without a fight hasn’t been to Scotland.

“We’ve been distilling the world’s most richly flavoured Scotch Whisky for 200 years, so I look forward to teaching these newer whiskies a thing or two,” said John Campbell in anticipation of The Rumble.

And Canadian Club? Well it just happens to be the fastest growing spirits trademark brand in Australia[i] - it is approachable, fun and delicious and, well let’s be honest… everyone likes the Canadians.

“Canadian Club is an iconic Canadian brand, and the leader in the category in its own country; definitely something to drink to,” said ‘Godfather of Canadian Whisky,’ Dan Tullio. “Our product stands the test of time and is still relevant to drinkers today, which is why I know our whisky will stand heads above the others at The Rumble.”

7th Generation Jim Beam Master Distiller Fred Noe is a legend, simple as that. And he can’t wait to show Aussies why Bourbon whiskey from Kentucky is the best.

“The Rumble is the perfect setting to really hash out who has the best whiskey,” said Noe. “Whiskey is now produced all over the world, and each country has its own set of distillation rules as well as its own unique whiskey. There is no question that Bourbon whiskey from Kentucky is hands down the best.”"

No doubt Hendy's going to enjoy this one...




Jack Daniel's rallies Australia in world's first bar built on tour
September is approaching, and in the world of American whiskey, that can only mean one thing..."Jacktember".

"September can mean only one thing for Jack Daniel's fans - the chance to celebrate the birthday of the legendary craftsmen whose name has become synonymous with whiskey lovers all over Australia. To mark the occasion, Jack Daniel's is toasting the great man with its biggest and most ambitious celebration yet - and it needs the help of Australians to bring it to life! 

Because no-one is sure of his exact date of birth, Jack's birthday is celebrated for the whole month of September, with events getting bigger and bigger every year. In 2014, Jack Daniel's created the world's first crowd-sourced bar in Sydney to celebrate Jack's birthday and honour his craftsmanship, style and uniqueness. This year, it's being taken to a whole new level with the creation of the world's first bar built on tour, completely crowd-sourced by fans. 

Supported by Mack Trucks Australia, Jack Daniel's will hit the road this Spring with a regional tour taking in six regional cities and towns across New South Wales and Victoria. Fans will be given the opportunity to join dedicated workshops in each town, build props and furniture for the bar or donate materials/items and make a contribution to the legend of Jack in their own way.

Electricians, carpenters, joiners, technicians, finishers, artists, designers and regular Joes are all being sought to donate their time and expertise to turn the idea into reality. The reward? Whiskey! That’s right fans are literally working for Jack, not to mention a chance to get their hands on an invitation to celebrate Jack's birthday in style - in the very bar they have helped to build.

Curious and crafty fans can get involved in any of the tour workshop locations including: 

·        Wollongong - Towradgi Beach Hotel:         Thursday, 10 September 
·        Queanbeyan - Walsh's Hotel:                 Friday, 11 September 
·        Wagga Wagga - Kooringal Hotel:         Saturday, 12 September 
·        Wodonga - Birallee Tavern:                Sunday, 13 September 
·        Shepparton - The Overland Hotel:         Monday, 14 September 
·        Geelong - Grovedale Hotel:                 Tuesday, 15 September

"The Bar That Jack Built" will be open to the public in Sydney and Melbourne for two three-day Jack Daniel's birthday extravaganzas at the end of September - Federation Square, Melbourne from 18-20 September, and Parramatta Park, Sydney from 25-27 September. 

Marisa Murray, Senior Brand Manager, Jack Daniel’s added, “To celebrate the love that Australians have for Jack and the Jack Daniel's brand, stemming from the authenticity established by the man himself, we want to give as many fans as possible the chance to make his birthday an unforgettable occasion - that's why we're hitting the road! 

“We're calling on whiskey fans, tradies and all-round legends to help us put together "The Bar That Jack Built", and then celebrate by raising a Jack to Jack this September, making this his biggest and best birthday!” 

In addition to those who can help build the bar itself, Jack Daniel's is also looking for the hottest new bands, singers and entertainers that want to perform at Jack’s bar in Melbourne and Sydney. Of course they will be working for Jack too, in true crowd sourcing style. 

To get involved with the campaign and find out more information, head to https://www.facebook.com/JackDanielsAustralia."

Happy Birthday, Jack.



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

Cheers, 
Martin.