Jack Daniel’s 10yo Batch 4 [Tasted #696]

It’s not often we get to celebrate a historic milestone in American whiskey—let alone one tied to a name as recognisable as Jack Daniel’s. But last night at Newtown’s Pleasure Club (a vibey little venue tucked under the Odd Culture Group banner - though the name did piqued my interest), that’s exactly what we did—celebrating the launch of Jack Daniel’s 10yo, the first age-stated release from the distillery in over 100 years.

Hosted by the ever-charismatic Andy Tsai, Jack Daniel’s Brand Ambassador for Australia, the night blended history, humour, flavour, and some unexpectedly brilliant food pairings—plus a cocktail or two that we wouldn’t mind sipping again.

Chris Fletcher, Jack Daniel’s Master Distiller and grandson of former Master Distiller Frank Bobo, shared a video message to share a bit of background on the release. Chris described this 10yo as a deliberate throwback—crafted using the same mashbill as Old No. 7 (80% corn, 12% malted barley, 8% rye), fermented with the same yeast, and matured for a full decade in toasted and charred new American oak barrels.

Tennessee isn’t exactly known for ageing whiskey for extended periods—not because they can’t, but because the hot summers and huge temperature swings make it hard to strike a balance. Too much time in a warm part of the warehouse and you end up with a wood bomb. Too cool, and the whiskey barely interacts with the oak. So Chris and team carefully moved the barrels around over the 10 years—top to bottom, fast to slow maturation.

Chris likened it to cooking: “At the top, it’s flambe. Down below, it’s a simmer.” That balance is exactly what makes this whiskey so intriguing.

According to Andy, Australia punches well above its weight in the Jack Daniel’s world. We’ve got what’s affectionately referred to as the “Bourbon Belt” where Jack flows freely and loyalty runs deep. Fun fact, Australia is also the #1 global consumer of Jack Daniel’s & Cola RTDs by volume. Safe to say, us Aussie love our Jack.

And that’s exactly why the 10yo made its way here. 

“It’s about bringing a bit of luxury to Australia,” Andy told us. “But not just a few bottles—we want it to be accessible. And yes, we’re expecting a few more. On the night, it's been hinted that the 12, 14yo might make their way here soon. 

To compare and contrast the 10yo, we did a side-by-side tasting with Jack's Old No. 7 along with the newly released Jack Daniel’s 10yo (Batch 4), bottled at 48.5% ABV. Paired with a caramelised apple parfait, the dram opened up beautifully. Rich, viscous, and layered—it delivered everything you’d hope for in a Tennessee whiskey that’s been given time to grow up.

Jack Daniel’s 10yo Batch 4 (48.5% ABV, 10 Years Old, Tennessee, USA, A$150)

This is Jack Daniel’s dialled up and matured with precision—retaining Jack Daniel's DNA but extending it and bringing it into new territory with added weight and richness. A nicely structured Tennessee whiskey.

Nose: Aromatic and layered with dry citrus peel, ripe banana, and crisp green apple upfront. Behind that sits a base of dark chocolate orange, sultana, and toasted oak.

Palate: Mouth-coating and viscous, with a sweet-savoury duality. Notes of salted caramel and orange chocolate on the palate, followed by spiced apple strudel, roasted nuts, and a hint of brine. There’s a warming peppery lift mid-palate, while aniseed and soft charred oak bring depth and balance.

Finish: Lingering with gentle peppermint, soft oak tannins, and a sweet baking spice warmth that stretches on.

Rating (on my very non-scientific scale): 92/100 (Hendy)

This one felt special.

It wasn’t just about releasing an age-stated expression. It was about heritage, craftsmanship, and a reminder that even one of the most iconic whiskey brands in the world can continue to evolve in meaningful, flavourful ways.

We’ve always known Jack Daniel’s could bring the bold, but Jack Daniel’s 10yo proves they can do it with grace and restraint too. Here’s hoping the 12yo, 14yo, and perhaps, even that elusive 21yo, make it to our shores soon.

Until then—cheers to Uncle Jack, cheers to Chris Fletcher, and cheers to the fans who’ve kept this whiskey close to their hearts (and their bars) for over 150 years. 

Thanks to Brown Forman and We Are Different for having us at the launch of Jack Daniel's 10yo.

Cheers

Hendy

Jack Daniel's Bonded [Tasted #583]

The Bottled in Bond Act was introduced in 1897 in the United States to guarantee that a bottle of whiskey the consumer was buying was really whiskey. So what does this involve? In order for a whiskey to be regarded as a "bonded whiskey", distillation must be completed by a single distiller during a single season, matured in a government bonded warehouse for at least four years and bottled at 100 proof.

While we have never doubted Jack Daniel's whiskies are true whiskies, Jack Daniel's latest release - Jack Daniel's Bonded is a release that has been produced in the true letter of the law. Not only has it been "Bottled-in-Bond" at 100 proof, per the bill but it has also been packaged similarly to the original design of the 1895 Jack Daniel's Tennessee Whiskey bottle.

Jack Daniel's Bonded is also built on the same recipe of its flagship Old No. 7 Tennessee Whiskey. Based on a mash bill of 80% corn, 12% malted barley, and 8% rye and undergo a seven-day fermentation. The mash is distilled in copper column stills and filtered through 10-foot-long columns of charcoal, made out of Tennessee sugar maple wood.

Chris Fletcher, Jack Daniel’s Master Distiller commented:

“The Jack Daniel Distillery has been making American whiskey to the highest standards for generations, before and after the Bottled in Bond Act, dating back to the days of Mr. Jack himself. Jack Daniel’s Bonded is a nod to our heritage with a touch of innovation and craftsmanship."

Bonded will be the first permanent expression in Jack Daniel's new Bonded Series. The Bonded Series will honour the whiskey-making excellence of the iconic Jack Daniel and will be a permanent extension in the Jack Daniel’s Family of Brands.

Jack Daniel's Bonded (50% ABV, NAS, Tennessee, USA, A$87.99) 

------------------------------------------------------------------------------------------------------------------------

Big, bold and good quality Tennessee Whiskey at 100 proof with layered notes of sweet honey, raisins, dried fruit, rich oak, and spices giving way to a pleasantly smooth lingering spiced finish.

Nose: Fresh, floral, rich, vanilla, lemon, lime, and honey with an overlay of sandalwood and oak

Palate: Big, bold, with lots of grains and spices from nutmeg to cardamom followed by a cinnamon bun covered with honey and some raisins.

Finish: Long and smooth, spices remain for a long while.

Rating: 92/100 

Cheers
Hendy

Thanks to Adrian from Different and Jack Daniel for providing us with a sample to review.

Celebrating the 150th anniversary of the Jack Daniel Distillery with Chris Fletcher

2016 is a special year for Jack Daniel's as it marks the 150th anniversary of the distillery. To help lead the birthday celebrations across Australia, Chris Fletcher; Jack Daniel's Assistant Master Distiller joined fellow Jack Daniel's fans and lovers alike to raise a toast to the milestone. Having travelled all the way from Lynchburg, Tennessee, Chris (the grandson of Frank Bobo; the distillery's fifth Master Distiller) shared stories that shaped the Jack Daniel's we all know and love today. This being Chris' first visit to Australia made all the celebrations even more special.

The birthday celebration in Sydney was part of a series of events that formed Chris' Australian tour and took place at Hotel Harry in Surry Hills where Chris led guests through a special tasting masterclass as well as through a series of clever and interactive theatrics that brought the Jack Daniel's stories to life.

The celebration kicked off with a masterclass that included a couple of Jack Daniel's new makes along with traditional Jack Daniel's expressions such as the Old No 7, Gentleman Jack and Single Barrel expressions. The new makes were put into the mix to showcase the concept of "charcoal mellowing" - a distinct process used by Jack Daniel's to transform their whiskey into the renowned Tennessee whiskey.

Charcoal mellowing was what Chris highlighted as a key differentiator between how a bourbon whiskey and a Tennessee whiskey (in the case of Jack) is made. The process of taking the new make off the still and into 10 feet of hard packed maple charcoal over a sixty day period is what removes the hard and harsh notes from the Jack Daniel's new make. We could easily compare and contrast the subtle differences between the pre and post-charcoal mellowed new make - the post charcoal-mellowed new make was a lot less viscous, oily and bitter.

As Chris continued with the masterclass, a man dressed in his pyjamas with a giant briefcase in one hand interrupted the session. He looked around the room, which by now was filled with puzzled faces, and with a spare glass of Old No 7 in one hand, started to share his story. He spoke of stories from the past, from when he was younger, from when he was a famous bootlegger in the 1920s. As he narrated his story, everyone eased, knowing that he was simply part of the celebration.



A short while after, he asked for all the guests in the room to follow him up the stairs. As we climbed the stairs, we could hear a voice from one of the rooms calling out "White coffee with one sugar, that's how I like it". In the room was the younger version of the bootlegger.

Entering the room, it felt like we 'd all been transported from 2016 through to the early 19th century, the era in which the young bootlegger grew up in. The young bootlegger explained that he was looking for an assistant to help him - as a master taster; a taster of the fine Tennessee whisky he was bootlegging. Everyone was asked to scour the different milk jars around the room - the first person to locate Jack Daniel's in one of the jars was to become his assistant. One of the guests; Tony from Brisbane successfully found the jar, not through nosing the jar but through deciphering the codes that were printed on the tags of the jars. Clever find.

Stuart Reeves of Brown Forman got into character as the bootlegger's partner and brought Tony to the side to teach him the old way that whisk(e)y cocktails were made. Stuart spoke to how an Old Fashioned was made in the 1920s. Fortunately, nothing since - sugar, whiskey and bitters still being the prominent ingredients for the old cocktail.

Following the short cocktail demo, guests were ushered by the old bootlegger into another room. Walking into the room, one could see a fine leather chair, crystal tumblers and suave settings. Oh, and there was also Frank Sinatra and his assistant. Frank was in the room, sitting comfortably on his lounge with a glass of whiskey on hand. The Frank Sinatra feature was to celebrate the recent Jack Daniel's Sinatra Select release.

Following a brief demonstration of how to pour a Jack Frank's way, Frank proceeded to sing to the room before our old bootlegger mate ushered us all into the final room.

The final room looked bright and raw. It was backstage with a rockstar duo. Jack Daniel's and Coke cocktails were lined up on the side and the rockstars spoke to the room, asking everyone for suggestions on their rock band name. Guests suggested various names from "The Bootleggers" to "Single Barrels" -- all fitting names.

We were all given a Jack Daniel's and Coke cocktail before heading downstairs for the final wrap up session.

Chris Fletcher recapped the memorable two hours and spoke to how he selected something special for Australia. He wanted to leave a memorable Jack with all the guests - a special Single Barrel Select selected by Chris from the distillery that is rich, bold and full of character -- attributes he believed represented Australia.

The 150th anniversary celebration of the Jack Daniel distillery in Sydney was phenomenal and innovative. The theatrics, setup and all the different elements brought alive the history of Jack Daniel's a history that traversed the prohibition era, Frank Sinatra's era and the era from which rock was born. 

All in all, the celebration was brilliantly put together and and with Chris Fletcher at the helm of the celebration, was certainly true to Jack's guiding belief that "Every day we make it, we'll make it the best we can."

TimeforWhisky.com would like to thank Jack Daniel's and Celia Harding of The Sound Campaign for the invite to this fantastic event.

Cheers
Hendy

This week in whisk(e)y #33 - Australian Malt Whisky Tasting Championship 2016, Jack Daniel's 150th Anniversary & A Time Travelling Drinking Experience

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...

Winner of the Australian Malt Whisky Tasting Championship Announced
The Australian Malt Whisky Tasting Championship was held last week at the fun-filled Madame Tussauds in Sydney. We joined in on the fun where eight whiskies were laid bare for a blind tasting followed by a riotous, celebratory night. 

We'll post our coverage on the event shortly, though in the meantime, the following press release highlighted the three winners of this year's Championship. All we can say is that it was tough.

"WINNER OF THE AUSTRALIAN MALT WHISKY TASTING CHAMPIONSHIP ANNOUNCED:

1st Place: Adrian Callus
2nd Place: Bill Bannear
3rd Place: Graham London

On Saturday 23rd July 2016, whisky enthusiasts from all over Australia gathered in Sydney to compete in (or spectate at) the nation’s biggest whisky competition at the Australian Malt Whisky Tasting Championship, hosted by the Scotch Malt Whisky Society. This year saw twice as many competitors than ever before, all vying for a place on the podium where only one can take home

1st Prize: Being crowned the Malt Whisky Champion of Australia!

With everyone seated, competitors had 30 minutes to assess eight whiskies in a blind-tasting format. Each competitor was provided with a list of nine possible whiskies – the eight on the table, plus one red herring. The task was to correctly identify which whisky was which.

This year’s line up of whiskies featured an incredibly difficult lineup of Speyside malts that were similar in style, and it took some pretty experienced and knowledgeable palates to discern them apart. Three competitors tied for first place and it took no less than two rounds of taste-offs to determine the placegetters, with Adrian Callus clinching the win.

As a reward for his efforts and claiming first place, Adrian was crowned the Malt Whisky Champion of Australia and won a trip for two to Tokyo, which includes two night’s accommodation at the Park

Hotel, and an incredible whisky tasting experience at the Scotch Malt Whisky Society’ bar, located in the Park Hotel.

With the competition part of the evening over, the party began! Four varied and unique single cask bottlings from the SMWS were featured at the Society Bar on the night, including the yet-to-be-released Feis Ile Cask 127.44. Glenfiddich, a long-time generous supporter of the SMWS, again set up their Glenfiddich cocktail bar where competitors and spectators could indulge in their incredible cocktails, as well as Glenfiddich’s premium offerings of their 15yo, 18yo, and 21yo Gran

Reserva expressions. In the rotunda was Sydney Cocktail Club’s Sensory Bar, an adventure through the tastes and sensory aspects of great spirits, and then of course the incredible beers straight from the tap of Gage Roads Brewing Co. Thanks are also due to The Oak Barrel in Sydney for their generous support of 3rd prize, and Vintec for their support of the event."

Congrats to all winners, and everyone who took part!

Jack Daniel's Presents: Australia's First Time Travelling Whiskey Experience & A Worldwide Barrel Scavenger Hunt
We've shared a number of special Jack Daniel moments in the past, including the various Jacktember celebrations and being part of The Bar That Jack Built. This time, to celebrate the 150th anniversary of the Jack Daniel Distillery, Assistant Master Distiller, Chris Fletcher is visiting Australia and will host a number of events an masterclass.

150 years of cocktails

Quoting the press release:

"Jack Daniel’s is set to make an impact in Australia as part of the global celebrations marking the 150th anniversary of the Jack Daniel Distillery in Lynchburg, Tennessee. Assistant Master Distiller Chris Fletcher will be visiting Australia for the first time to share his incredible knowledge of whiskey making as he hosts time travelling whiskey experiences across the country.

Throughout July and August, connoisseurs in Sydney, Brisbane and Perth will be taken on ‘A Journey through 150 Years of Craft & Cocktail Culture’, enabling them to sample the sights, sounds and signature cocktails from iconic eras in Jack’s history at secret locations in each city.

For this one-of-a-kind tour like no other, prepare to step back in time to 1920s prohibition, encounter the suave style of Frank Sinatra before embracing the thrilling times of 70s, 80s and 90s rock ‘n’ roll. Culturally so much has changed all the while Jack has been making his famous whiskey in one way, in one place for 150 years.

The milestone certainly calls for a celebration and at each event guests will also be able to raise a toast to the 150th anniversary with a celebratory cocktail designed by Chris Fletcher. The evening’s complimentary entertainment will further include a whiskey tasting masterclass led by Chris, where attendees will be able to put their sensory skills to the test to discover what it takes to be a Jack Daniel’s Master Taster, one of the most important and respected jobs at the distillery.

As Assistant Master Distiller, Chris Fletcher uses his extensive knowledge of the whiskey making process to lovingly craft the world’s best-loved whiskey according to Jack’s time honoured recipe.  Since 1866, Jack Daniel’s has been made in Lynchburg, Tennessee and it’s Fletcher’s job to ensure that the dedication to making great whiskey remains true to Mr. Jack’s motto of “Every day we make it, we’ll make it the best we can.”

Chris Fletcher, Assistant Master Distiller, Jack Daniel’s comments:
“I’m excited to be heading to Australia to bring an authentic taste of Southern hospitality Down Under as I tell a few stories about the place I call home. My knowledge of whiskey was passed down first-hand by my grandfather, retired fifth Master Distiller Frank Bobo, I’m honoured to now be following in his footsteps under the guidance of Jeff Arnett, the seventh Master Distiller since 1866, and thrilled to be a part of the global 150th anniversary celebrations.”

Chris is not the only Lynchburg original coming to our fair shores, as the festivities continue throughout Australia with a global scavenger hunt featuring real barrels from the distillery. Uniting friends of Jack across the world, the Barrel Hunt will visit more than 50 countries in 90 days giving whiskey fans the chance to win money-can’t-buy prizes to commemorate the 150th anniversary. Select barrels will also include VIP tickets, travel and accommodation to the worldwide celebration taking place at the Lynchburg distillery this October. Clues as to the whereabouts of the 10 whiskey barrels hidden across the country will be revealed on the Jack Daniel’s Australia Facebook page.

“The barrel is key to crafting Jack Daniel’s Tennessee Whiskey as it accounts for 100 percent of its colour and 70 to 80 percent of its flavour,” said Jack Daniel’s Master Distiller Jeff Arnett. “It’s an important part of our process that’s remained unchanged for 150 years, and that tradition will continue to live on in every barrel we make and each drop of our whiskey. As the only major distilling company that makes our own barrels, the Barrel Hunt celebrates the distillery’s history and gives fans a chance to own a barrel and be forever tied to Jack Daniel’s.”

To find out more about Jack Daniel’s and the Jack Daniel Distillery’s 150th anniversary visit Facebook.com/JackDanielsAustralia."

We will post our coverage of the celebration shortly.


Until next time...

Cheers,

Martin & Hendy. 

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.

The Bar That Jack Built

The month of September has always been a month of celebration for Jack Daniel. His exact birth day is not known to many, so celebration of his birthday takes place throughout the entire month of September.

Last month, to celebrate 'Jacktember,' a call to Jack's Facebook friends was made. The call was for all who share a passion and love for Jack Daniel's to donate a host of "resources", whether that be materials, time or expertise, to build what would be the first 'crowd-sourced' bar. Fittingly, the bar was named 'The Bar That Jack Built'.

Utilising the old Locomotive Workshop at the Australian Technology Park as a base - artists, musicians, electricians and carpenters alike worked together to build 'The Bar That Jack Built' 

The resulting bar; beautiful and impeccable, the hand made bar shared a rustic, industrial and unique feel and showed excellent level of craftsmanship. 'The Bar That Jack Built' was only open for one night though such curation may inspire others to build other similar 'crowd-sourced' bars in the near future. 

As the saying on the night went - "Here’s to raising a Jack to Jack."

More photos of The Bar That Jack Built at our Facebook page: The Bar That Jack Built Album Page

- Hendy

This week in whisk(e)y #12

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 other interesting whisk(e)y news Steph & I think you might enjoy). So on with it then...


Cutter joins the anCnoc Peaty Collection
Back in April we mentioned the new AnCnoc "Peaty Collection", and it seems the trio now have a fourth joining their ranks - "Cutter".

"On the 1st of September a new expression has been added to the acclaimed Peaty Collection. Cutter is the fourth in the series and the peatiest one so far. While Rutter, Flaughter and Tushkar had phenol contents ranging from 11 to 15 parts per million (ppm), their new sibling boasts a very high phenol content of 20.5 ppm, putting it in line with some of the most intensely smoky whiskies on the market. It is worth noting that the level of peating is measured on the finished whisky rather than the malt or the new make spirit, giving a more reliable description of the actual perceived level of peatiness. What's more, the phenol content is highlighted on the packaging to help whisky lovers make more informed decisions. 

Cutter is matured in ex-bourbon casks made from American oak. It is bottled at 46% ABV and non chill-filtered. Like all Peaty Collection expressions it is presented at its natural colour, a light shade reminiscent of lemon juice. The aroma is unmistakably peaty with oily smoke followed by a sharper, more medicinal note and a piercing ray of fruit and spice. On the palate it gains even more smoky intensity with ashy overtones, a slight apple-core bitterness and a spicy vanilla heart. This is a richly phenolic whisky for the seasoned peat-lovers or those looking to shine light on their dark side of flavour and experience the full force of a truly peaty dram. 

Cutter will be available from the 1st September in key international markets, such as the UK, Canada, Australia, Germany and France to name but a few."

Cutter will sell for an RRP of $85AUD in Australia. No word yet on its release in Hong Kong.

Celebrate Jack Daniel’s birthday with “The Bar that Jack Built”
If you've been around the whisk(e)y scene for a few years (heck, if you've ever stepped foot into a bar pub that sells Jack in September), you'll probably have heard of "Jacktember", the month-long celebration of Jack Daniel's birthday.

Jacktember this year involves an ambitious new project in “The Bar That Jack Built” – the world’s first crowd-sourced bar built entirely "from the love of Jack Daniel’s", by fans.

"The campaign is being run through social media and kicks off with a recruitment shout-out to all Jack Daniel’s Facebook friends in NSW where the bar will be installed. They are being asked to donate materials, time, expertise and ideas in reward for Jack Daniel’s product and merchandise.  The more they give, the more they get with the biggest contributors getting tickets to the big birthday bash on the 27th of September.   

From the carpenters, electricians and designers who put the bar together, to the artists and musicians who perform on the night, every person’s involvement will come from a love of Jack Daniel’s.  Especially since everyone that participates will be rewarded with Jack Daniel’s product. 

Nora-Kate O’Connell, Brand Manager, Jack Daniel’s added, “We are asking friends of Jack to participate in the creation of a very special moment in Jack Daniel’s illustrious history. We are looking for people who can help us bring the bar to life and celebrate the inspiration that Jack has given people across Australia over the years. Here’s to raising a Jack to Jack this September.”

Having attended many a Jack Daniel's party previously, as well as one of their previous pop-up bars, I can assure you this will be one hell of a party and bar. Find out more information from this video on the Facebook page: https://www.facebook.com/photo.php?v=832815786753077  


Oak Barrel Michter’s Masterclass with Matt Magliocco
Funny timing this one. Since the move into Asia, we've been slowly re-building the basics we had at home, but sadly had to leave behind (thankfully in safe hands). Steph and I used up our measly 1L/person duty free allowance on a few Aussie whiskies, and so the basics like Rye, Bourbon, Gin etc... we needed to re-buy over here.

When looking at Ryes, I stumbled across Michter's, which I'd seen a lot of from reading various US mags, but never tried. As I couldn't find my beloved Bulleit 95, I took a punt and picked up a bottle of the single barrel rye. Tasty stuff.

Then just a week later, I hear that Michter's is officially launching in Australia, with a masterclass held at (where else?) Oak Barrel, led by Matt Magliocco from the distillery, walking guests through a lineup of:

• Michter’s American whisky
• Michter's Single Barrel rye
• Michter’s Small batch Bourbon
• Michter’s Sour Mash Whiskey
• Michter’s 10 Year Old Bourbon
• Michter’s 10 year Old Rye

...for $10? Get outta here.

I'd love to try the 10yo and Small Batch Bourbon, but alas I can't, so you should all go and enjoy a dram (or 6 in fact) for me...



Palazzo Versace to host Chivas Regal Dinner
We've attended our fair share of whisk(e)y dinners over the past few years, and without fail they've always been a whole lot of fun. Sometimes the whisky matches brilliantly, sometimes not so much, but they're always fun-filled events, full of great food, great whiskies and plenty of banter.

So we have no doubt that the upcoming Chivas Regal Tasting Dinner at Palazzo Versace on October 20th will be the same. Hosted by Ben Davidson, National Spirits Ambassador for Chivas Regal (who's a fun fixture at most Chivas events in Australia), the night involves a four course dinner matched to:

• Chivas 12yo
• Chivas 18yo
• Chivas 25yo
• Chivas Extra

...for $99.

$99 for a four course meal in Palazzo Versace's Vie Bar, with four whiskies (one of which you'd probably pay close to $50 for a nip in some bars), hosted by one of Pernod's most knowledgeable whisky folk.... sounds like a great night to us.

Details:
Date: Monday 20th October 2014
Price: $99 per person a four course dinner with Chivas Regal
Time: From 6.00pm
Venue: Vie Bar + Restaurant, Palazzo Versace - Sea World Drive, Main Beach, QLD Australia
http://www.palazzoversace.com.au/event-22

To book, complete the booking form, or emailrsvp@palazzoversace.com.au or call Nicole Blunt on (07) 5509 8000

http://www.oakbarrel.com.au/michters-launch-matt-magliocco/


Cheers, 

- Martin.

Tasted #61: Jack Daniels Holiday Select (2013)

A few weeks ago we wrote about the Jack Daniels Holiday Select, which Brown-Forman kindly sent Steph and I for Christmas. You can read more about it here, but in short it's a limited run of 49% ABV JD from barrels selected especially to create their distillery Christmas Tree. As far as I'm aware, this is the third annual release.

I've always been a fan of Jack Daniels Silver Select (which is basically Single Barrel at 50% ABV, made for the Global Travel Retail market), so this expression at 49% was off to a good start before I even cracked it...

Jack Daniels Holiday Select 2013 (49% ABV, NAS, Tennessee USA, $130AUD)
---------------------------------------------------------------------------------------------------------------------------

Colour: Rich golden sunset.

Nose: Spice, vanilla, a hint of oatmeal. A second nosing gives rich berry notes - raspberries, blueberries. Definitely has the standard JD notes too.

Palate: Yes this is definitely a JD! But more spice, much more oatmeal, more charred oak characteristics. Smooth and filling in the mouth - this is what a JD should be! Banana notes (which I've always gotten from JD) are evident too.

Finish: Long! Very long. Spicy cumin notes with a hint of berry fruits, but mostly banana, at the end.

Rating (on my very non-scientific scale): 90/100. An excellent limited JD expression with an interesting back story, a stunning bottle and quality / unique packaging. If you're a JD fan I'd suggest grabbing a bottle, although Dan Murphys seem to be sold out already.

Cheers,
 - Martin.

PS: Despite the photo above, as with all whiskies this was tasted in a Glencairn glass for consistency with my other tastings. 

This Week in Whisk(e)y #4

We get a fair few interesting press releases 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. So on with it then...

Lark Distillery Pty Ltd to acquire the Old Hobart Distillery and Overeem brand

Old Hobart Distillery, who regular readers might know I'm a bit of a fan of, have just announced that effective this Friday (17th Jan 2014), they will be acquired by Lark Distillery Pty Ltd. Lark and Old Hobart have worked closely together given Bill and Casey were mates from way back in the day, and it seems Casey is calling it a day (partially), with a plan to retain a role in Quality Control and the occasional brand ambassadorial role for Overeem.

Further details can be found in the press release here.

Bourbon & Bluegrass - Woodford Reserve & Jack Daniels
A lot of whisk(e)y events happen in major cities around Australia, but by no means do all the whisk(e)y fans live solely in major cities, so it's good to see the occasional event held outside the usual Sydney/Melbourne/Brisbane etc..

Like Gosford, for example, where Brown Forman are hosting "Bourbon & Bluegrass featuring Woodford Reserve and Jack Daniels".

Brown Forman always put on a fun night, and with an event described as a mixture of "American Whiskey and tasty southern food", along with "Woodford Reserve and Jack Daniels with some special surprises on the night" it's sure to be a good night. Unfortunately we have prior commitments otherwise we'd see you there!
Details: 6:30pm, Tuesday 4th Feb 2014 @ Reviver, 37A Mann St Gosford. $40.


Glenmorangie Cask Masters - Design Winner chosen

For those unsure of what the Cask Masters series is, you can read about it here, but in short it's Glenmorangie's take on a "crowdsourced" whisky (which we saw The Glenlivet do recently, to good effect).

First, the world selected the whisky (a Manzanilla-cask number), then the name ("Taghta"), now the design of the Glenmorangie Cask Masters has been chosen (see here).

It's a fun program, but given how long it's been running and how many people have had input, it better be a damn fine tasting/looking whisky!

Until next time...

Cheers,

 - Martin.