SMWS & Starward: Distillery 148 lands with two impressive releases [Tasted #535 & #536]

I heard a funny comment about the Scotch Malt Whisky Society the other day - that technically only one quarter of their name fully describes what they do. They no longer bottle only Scotch whisky, they no longer bottle only malt whisky, they no longer bottle only whisky...but they are still a Society (one of which I've been a devoted member since 2013).

Some may think the inclusion of grain whiskies, world whiskies and other spirits has changed the Society, and I agree - it's changed it for the better. This blog was always about enjoying whisky (and the occasional dark spirit) on its merits and flavour alone, regardless of where it comes from or how old it is, and that's a philosophy SMWS really take to heart.

So when SMWS started bottling whiskies from "new world" whisky countries like Taiwan, India, England, Denmark and Sweden, to me it wasn't a case of "Oh no, they're deviating from their roots!" it was a case of "OK, so when will we see an Aussie distillery?" 

That question was answered last month, when Luke McCarthy's excellent Oz Whisky Review broke the news that, finally, an Australian SMWS distillery code had been announced. Distillery 147 (Sydney's excellent Archie Rose) had the honour, with their 2yo 147.1 "Jacaranda Jam". Long-time readers might remember that time Archie Rose let me make a nuisance of myself by "helping" them "make whisky" one morning back in 2015 (long story short: it was great, educational fun).

Photo credit: SMWS Australia

They say "good things come in threes" and that's certainly the case here, as TimeforWhisky.com is pleased to be the very first to break the news that hot on the heels of 147.1 comes 148.1 (and in 2022, 148.2) - from none other than Melbourne's Starward!

Further down you'll find further details and my tasting notes on both releases (a huge thanks to Matt Bailey for the samples & opportunity), but I felt this was a good chance to revisit some key events in the history of Starward, and pull out a few highlights Hendy and myself have experienced over the years.

2013 was the year Starward's first whisky was released (matured in Australian ex-Apera casks), and was the result of 6 years of hard work, stemming from founder David Vitale's vision to create a quality, accessible, distinctly Australian whisky. It seems obvious now, but looking at Starward's recent success and immense following, but back then it was a big gamble.

TimeforWhisky.com's friendship with the distillery goes back to early 2013, when David was kind enough to give up an hour during a flying visit to Sydney to sit down and talk me through the (then) "New World Whisky Distillery" over a coffee at Shirt Bar. David generously gave me a 200mL bottle of the whisky, and my tasting later that evening confirmed this was one to keep an eye on! 

Fast-forward a few months to late 2013, and David was again kind enough to give me an in-depth, private tour of the distillery (the old Essendon Fields-based distillery, before the move to Port Melbourne), tasting the various stages along the way - wash, new make, and maturing cask samples. 

For me this it was a fascinating insight into this new Aussie distillery, and a real eye opener as to the differences between UK and Aussie distilleries - which was never more apparent than when I asked about the "spirit safe". David showed me the open, sheet-metal fabricated box (below) where the spirit ran off the stills, and asked if I'd like to have a taste - by cupping my hands underneath and scooping some up! Something you could never get away with in Scotland!

It wasn't long after that that Steph and I moved to Hong Kong & expanded TimeforWhsky.com into Asia, and Hendy came on-board to continue the Aussie coverage. Moving to HK meant leaving behind 99% of our whisky collection and taking only 1 bottle each, but for me the choice was easy - Starward's very first "New World Projects" Single Cask Release #1. I figured this had to be the only bottle in HK (if not Asia), and I used it to spread the good word of Aussie whisky until the bottle was emptied. 

I stayed in touch with David, and the following year had the pleasure of arranging Starward's very first tasting outside Australia, with David taking a small group of HK whisky lovers through an eclectic mix of Starward whisky, new make and gin. By that point, the Starward range had grown to encompass two core bottlings (a red-wine matured whisky sitting alongside the original ex-Apera product), along with a few weird and wonderful "New World Projects" releases.

Funnily enough, 6 years on I still regularly have whisky catch-ups with some of the same people (often at the same venue) only now they're bringing Starwards to the tastings themselves (not an easy feat, considering Starward still isn't officially distributed in Asia)!

It's hard to believe that was 6 years ago, but since then it's seemed the distillery can do no wrong, with the move to brand new distillery right in the heart of Melbourne (the main reason for my 24hr trip to Melbourne in 2018), multiple new release whiskies (some limited, like the recent Unexpeated and the ever-popular "Ginger Beer Cask" series, some permanent, like the innovative Two-Fold blended "Double Grain", which Hendy had the pleasure of seeing launched at the Distillery in 2019), and even a bottled cocktail series, including 2019's delicious "Red Manhattan".

...which brings us to today. It's probably fair to say that as a young distillery, having your stock sought by independent bottlers is a clear sign of your popularity, and Starward has (in the last year alone) been bottled by no less than 3 well-respected "Indies": Berry Bros & Rudd, Adelphi and That Boutique-y Whisky Company (the latter tasted by Hendy back in May).

Now however, Starward can add another feather to their cap: being bottled not just by another independent bottler, but by the world's leading whisky club, The Scotch Malt Whisky Society.

SMWS 148.1 Starward "Apera for Everyone!" will be the first release, a 6yo single cask "dot one" distilled on 27 November 2013 and matured in a 1st Fill Apera barrique. Sitting in the "Deep, Rich & Dried Fruits" flavour profile, this is the oldest independently bottled Starward ever released, and was distilled at the original Essendon Fields distillery. Bottled at 58.3%, it will be accompanied by a special historical write-up and released in the October Outturn, launching via regular and ballot release on Friday 1st October at midday AEST. From an outturn of 210 bottles, 174 will be made available to Australian members (the remaining 36 will be heading to the UK).

SMWS 148.2 Starward "Kirsch Me Quick", from the "Spicy & Sweet" flavour profile will follow in early 2022. A 3yo single cask bottled from a 1st Fill red wine barrique, it was distilled on 27 April 2017, weighs in at 55.5% and will see 274 bottles released (238 for Australia, 36 for the UK). 

So enough waiting....how do they taste!?

SMWS 148.1 Starward "Apera for Everyone!" (58.3% ABV, 6yo, Melbourne, Australia, Pricing TBC, Available from 1st October via SMWS.com.au)

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Colour: Golden-brown treacle.

Nose: At first, that big fruity Apera hit, but then a nuttiness emerges, along with a slightly leathery herbaceousness. After time, some berries and cherry notes With a few drops of water, more fruit, with pear and some peach showing through. 

Palate: Initially: wow. Big apricot and peach notes, then chewy milkbottle lollies, caramel chews, fresh toffee and Manuka honey. Water adds a little herbal smoke and vanilla cream. Incredibly complex and delicious.

Finish: Warming, soft, and lasting for days, with apricot and fruit compote.

Rating (on my very non-scientific scale): 92/100. Super complex, AND super delicious. Starward casks set a high barrier as it is, but this goes well beyond. An absolutely unique and stellar dram.

SMWS 148.2 Starward "Kirsch Me Quick" (55.5% ABV, 3yo, Melbourne, Australia, Pricing TBC, Available early 2022 via SMWS.com.au)

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Colour: Reddish golden-amber.

Nose: Fresher than the .1, with more red fruits & some dried fruits. There's a slight herbal note and dehydrated orange wheels. Water doesn't change it much.

Palate: Spice, soy, herbs, cigar tobacco - it reminds me a lot of other ex-red wine Starward single casks I've tried. The complexity and balance is excellent for a 3yo. There's a slight BBQ meatiness too, and with water, a more tannic / drying note, with more spice and less fruit (IMO, it's better without water).

Finish: Salted chocolate, long and slightly drying with berry-like tannins.

Rating (on my very non-scientific scale): 90/100. Closer to the single casks Starward fans know and love than the "dot one". Very good, and instantly recognisable as a Starward.

It's been my immense pleasure to break the news of this pairing of my favourite whisky club and one of my favourite distilleries, and equally great to see Starward come so far over the years. Well done to all involved, and a big thanks to Matt Bailey and the SMWS for the opportunity to taste and talk about these whiskies.

Cheers,

Martin.

Note: This article contains affiliate links. TimeforWhisky.com may earn a small commission on subsequent purchases made through these links.

Starward Tawny [Tasted #477]

Christmas in Australia has never been synonymous with cold, cosy, dark, sit by the fire kind of season. In fact, Santa is often seen surfing and basking in the hot Australian sun.

And just because the weather is getting warmer, it doesn't mean that it's time to stash away those whisky bottles. In fact, some whiskies are more fun and more festive in summer. Take this decadent Starward Tawny as an example. The sweet and tantalising nature of this new release from Starward means that you can feature it as part of a Christmas feast or a festive dinner with friends. You can mix it up with some ice and tonic to make a fun Christmas cocktail but it's also great to have on its own.

Starward Tawny is Starward's first Tawny cask release. Small 100L tawny fortified wine barrels from Yalumba were used to mature its whisky and to provide a full-bodied taste. Tawny ports have always been known for its rich, sweet, elegant and smooth complex flavours and Yalumba Tawny is no different. Yalumba Tawny is known for its aromas of rich caramels, sweet figs, chocolate, liquorice spices, wood-aged nuttiness and dried fruits and nuts. So what do you get when you marry Starward's single malt whisky with Yalumba's Tawny casks? A rich and complex marriage of the two.

Starward Tawny follows Starward's key signature of ageing its whisky in small wine barrels. The Tawny is no different with the use of tawny port wine barrels. 

Starward's Head Distiller and Tawny cask innovator, Sam Slaney notes, ".. with a palate of rich dried fruits, brown sugar and nutmeg, Starward Tawny can be enjoyed neat, with food such as blue cheeses like stilton and Roquefort, or rich desserts or as a digestif." 

There were certainly loads of Christmas flavours that you do get from the Tawny. Everything from Christmas fruit cake, raisins, glazed cherries to the myriad of cakes. Starward has always been fun on the palate and the Tawny is no different. These flavours have partially been derived from the tawny casks as well as Starward's signature fruity DNA.

The bottle may look familiar to some, the label shares a similar design to the label of Starward's other limited edition releases including the Ginger Beer cask release as well as the Bourbon cask release. I had fun featuring this bottle with all sorts of Christmas ornaments for this post.

Now, whilst Starward's previous limited-edition releases including their Bourbon Cask release sold out in minutes, Starward Tawny has strategically upped its outturn with around 4,000 unique bottlings out there in the market. It does present a good opportunity for those wanting a bottle of the Tawny ahead of Christmas or any time really.

Starward Tawny (48% ABV, NAS, Blend, Melbourne, Australia, A$119)
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Colour: Caramel

Nose: The nose is creamy. It is loaded with sweet cakes from sweet vanilla meringue, Christmas fruit cake with glazed cherries, cream, summer fruits, figs and some orange marmalade.

Palate: The palate is sweet with that slice of vanilla cake, some raisin, plums, stone fruits followed by dried spices; pepper and nutmeg and a hint of caramelised sugar.

Finish: The finish is long and dry, leaving a nice, sweet, tannic, spiced remnants which lingers for some time.

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

Thanks to Starward and Dialogue PR who kindly provided the Starward Tawny bottle for review.

Cheers
Hendy

Starward Red Manhattan, a modern Australian twist to an iconic whisky cocktail

We've written about the Starward exciting journey earlier this year with David Vitale's vision to make Starward the whisky of choice at every Australian's dinner table or at any occasion, just like wine or beer. This was one of the reasons why Starward released their first bottled cocktail, the Starward Old Fashioned twelve months ago. They had the vision to make it as easy as possible to liven up any occasion with bartender quality cocktails. The release was a success and resonated with many given the iconic stature of the Old Fashioned - a classic that has held its place as the perfect cocktail for over a century.

Building on the success of the first bottled cocktail release, Starward has now unveiled its second release of the bottled cocktail (series). The Starward Red Manhattan is a direct tribute to another iconic cocktail - the classic Manhattan cocktail. The creation of the second release is actually a result of a close partnership between Sacha La Forgia, Adelaide Hills Distiller and Sam Slaney, Starward’s Head Distiller. They have both spent quite a considerable amount of time since the start of the year trialling and experimenting with different recipes to re-create the Manhattan cocktail, albeit with an Australian twist.

The final recipe was very much a marriage of the original Starward whisky together with bespoke red wine vermouth and infused with native botanicals and Starward's own bitters. There is a red theme that permeates through this new creation – from the whisky maturing in red wine barrels to the red vermouth to the added cherry red garnish - and hence the "Red" Manhattan.

Sam Slaney, Starward’s Head Distiller, says, “It’s such an exciting time to be in the Australian craft spirits category – there is so much opportunity for creativity and to challenge tradition. Starward and Adelaide Hills Distillery are both innovative and award-winning local craft spirit producers that are passionate about creating distinctly Australian flavours. Starward whisky is uniquely matured in Australian red wine barrels and Adelaide Hills"

Adelaide Hills Distillery sources Australian native produce, from the roots, herbs, wormwood to the red wine from Adelaide Hills for its red vermouth. The Red Manhattan is very much a one-of-a-kind bottled cocktail that is bright, balanced and full of flavour.” Sacha La Forgia, Adelaide Hills Distillery founder, adds,

“At Adelaide Hills Distillery, we produce small. Like a white wine, the recommendation is to store Red Manhattan chilled in the fridge. Serve as a 70ml pour in a coupe glass and garnished with a cherry or red grape."

 

With the inherent stability or instability of vermouth once exposed to air, Sam mentioned that once opened, the Red Manhattan should ideally be consumed within a month. Though mixed with the higher ABV of Starward Grain at 40% ABV - the vermouth is then stabilised.

We had the opportunity to compare both, a Red Manhattan that we skilfully created from scratch against the Starward Red Manhattan. For those at home, you can mix up your Starward-inspired Red Manhattan using:

• 2 parts (~60ml) Starward Two Fold
• 20ml vermouth
• 2 Dashes Angostura bitters.
• Garnish with a maraschino cherry

Comparing the two, the bottled Red Manhattan exhibited a lot more vermouth than the one I made. It could be that I mixed in a bit too much Two Fold into the mix though serve chilled - both are very delicious cocktails. Looking at the colour, you can simply guess which one was made by me and which one was poured from the Red Manhattan bottle.

Yes, the right cocktail was my amateur creation of the Red Manhattan.

The Starward Red Manhattan is now available from the Starward Website for $49. Serving the bottled cocktail simply required the bottle to be chilled and serve with either cherry or red grape.

With this second bottled cocktail release, David's vision is ever becoming a true reality to shape what and how we drink at the dinner table and for any occasion.

Cheers
Hendy

Thanks to Adrienne of Dialogue PR and Starward for having us at the launch event.

The Starward Journey (Tasted #447)

The Australian whisky industry has rapidly grown over the past couple of years and has established a formidable reputation globally. There is a deep interest in the category as David Vitale, Starward  Founder found during his time in Los Angeles last year, presenting his Starward story, the Australian whisky profile as well as introducing people to the notion of wine cask whisky maturation – a slightly foreign concept in the Bourbon-saturated market.

With over 200 distilleries in Australia (many producing whisky), the opportunity is ripe to build up the profile of Australian whisky abroad and Starward, together with a few other Australian distilleries are at the helm.

David mentioned during the Two Fold launch last year that it wasn't that long ago that there were only a handful of craft whisky distilleries in Australia, and that:

"We ought to owe it to Bill Lark for the booming craft whisky distillery industry that we now see. Bill questioned the 1901 Distillation Act and lobbied the government for the Act to be amended so as to allow acquiring of the distillation licence with no archaic requirement for large volume distillation. Lark then became the first distillery to open in Tasmania since 1839."

The story of Starward, on the other hand, began after David worked in a prominent Tasmanian distillery in 2007. David had set out to create a whisky that can bring together his love of food, craft beer, family and one that can reflect his hometown of Melbourne and that of Australia - from its culture to Melbourne's famed ‘four seasons in a day'.

When we sat down with David back in early 2013, and toured the distillery in late 2013, Starward Whisky was then known as the New World Whisky Distillery (NWWD, and before that, Victoria Valley Distillery). The whole operation stemmed from an idea in 2004 with NWWD beginning its operations in 2007 and filling their first barrel at the beginning of 2010. At the time, David and his team had the vision to create a whisky that was "just like the country it is made in - youthful, rich and bright".

Although distilling whisky in Melbourne (initially near Essendon Airport and now at Port Melbourne) actually dates back to 1862, as a country we're not well-known for having a long history of whisky, a fact which has given NWWD the perfect opportunity to create something unique.

This notion of whisky maturation is different here in Australia, as compared to Scotland or the United States. David believes that the difference is even more prominent in Melbourne with its weather complex and temperature differentials that can help mature whisky quickly and yet still produce a complex, flavourful and rich whisky.

The same can be said for many craft distilleries dotted across Australia. Unbounded by any maturation rules, the Australian weather has been a blessing (sometimes a curse) in the influencing of whisky maturation here in Australia. The final whisky can vary in profile though regardless, it is both exciting and different.

David's creation, dubbed 'Starward,' - a brand that is now synonymous with Australian whisky - is a whisky matured in Australian wine barrels for 3 “Melbourne Years” and was first launched in 2013. Following the launch, Starward was instantly recognised for its bold spirit and flavour, leading to it to become what is now the fastest growing Australian whisky brand, and one of the few Australian distilleries that can distil at scale. In developing Starward, David had to bring together brewers, ex-winemakers and fresh talents and the effort has seen Starward consistently commended for its quality and expressions.

Fast forward to 2019 with the recent launch of Starward’s two new bottlings; Starward Two Fold and The Seafarer.

The former, Two Fold was a significant milestone for Starward as it is the first blended grain whisky to be launched in Australia and at the same time, priced at a point that makes it quite accessible. David is keen to drive the strategy to make Starward the whisky of choice at every Australian's dining table. He is also a believer that there is a place in the world for Australian craft whiskies - which have given him focus to grow Starward abroad, in particular most recently within the United States. Since launched, Two Fold has garnered quite a reputation and was recently awarded whisky of the year by the Oak Barrel (Sydney).

The latter, the Sea Farer was launched in February 2019 and was borne out of a 225-litre French oak wine barrel filled with Starward and matured on the Queen Elizabeth’s ship deck for almost a year. The barrel experienced temperatures as cold as zero as it visited Helsinki, St Petersburg, Lisbon, Venice, Hong Kong, Penang and Cape Town. Temperature can be as balmy as 32 centigrade, as the barrel snaked its way across the globe over exactly 347 days.

The journey for Starward and Australian whiskies has just begun (in the grand scheme of things) and distillers across Australia are now banding together to raise the profile of the industry and the uniqueness within and personally, I'm excited about what the future brings.

Starward Two Fold Double Grain Australian Whisky 700mL (40% ABV, NAS, Blend, Scotland, $69.99)
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Simple, clean and still tasty. A very different Starward release to their single malt bottling Nova. Whilst unmistakably blended, it is still enjoyable with lots of Starward classic flavours of vanilla, banana and berries.

Colour: Caramel

Nose: The nose is sweet and appealing. There is a mix of vanilla, banana,  berries combined with a hint of citrus, malted cereals and a subtle hint of peat smoke.

Palate: The palate is laden with honey, peaches, malt, white pepper, berries before becoming a bit tannic.

Finish:  The finish continues with a tannic, drying, medium long length.

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

Cheers,
Hendy.

Thanks to Starward and Dialogue PR for inviting Time for Whisky to the Starward Two Fold launch.

Whisky & Alement Cellar open to the public - for a limited time only

Since moving to Asia in 2014 Steph and I have been fortunate to visit some incredible whisky bars - from Auld Alliance (both old and new) in Singapore, to Campbelltoun Loch and The Mash Tun in Tokyo, to Bar K and Rogin's Tavern in Osaka, and the always-awesome Club Qing in Hong Kong (to name just a few).

One bar that I still count amongst the best in the world however, is back home in Australia - Whisky & Alement in Melbourne (which we first reviewed...geez almost 5 years ago!), previously known as Chez Regine.

I've stayed in touch with the W&A team over the years, and followed with a keen interest their developments, including last year's "Bar White Oak" Japanese pop-up and their new "Melbourne Whisky Room".

...and now their latest development - a limited-time opening of their cellar, giving the public access to purchase some of the rarest and most collectible whisky bottles available in Australia. The first time in their 8 year history!

If you follow any of the W&A adventures on Facebook or Instagram you'll know they go to serious lengths (literally) to seek rare whiskies for the bar. For a short period of time in December, they're letting collectors (as well as the usual drinkers) benefit.

The cellar will be open from 1st - 22nd Dec, weekdays from 10am - 10pm (Mon-Fri), 4pm-10pm (Sat) and 4pm-9pm (Sun) on request, with owner Julian White on hand to offer assistance. Not everything is for sale, but a browse through these photos shows some pretty fantastic and collectible bottles from all around the world...

 

Further details can be found here, but if you're looking for a special whisky for Christmas, you could do well to drop by and peruse the cellar.

Cheers,
Martin.

The Elysian Whisky Bar (Melbourne, Australia)

This article on The Elysian Whisky Bar isn't a bar review (though we have 21 of those and counting), for the simple fact that we haven't yet visited - the bar being in Melbourne, us being in Hong Kong and Sydney.

Having said that though, we don't need to visit to know this place is going to be fantastic. With Kelvin Low and Yao Wong at the helm (both ex-Whisky+Alement, another brilliant Melhourne whisky bar we reviewed here), a constantly-refreshed selection of incredible independent bottlings, great cocktails and the vibe/feel of a Japanese whisky bar, all in the heart of Fitzroy, it has all the makings of a gem of a bar (and the many reports we've heard since it's December opening have all confirmed - it's more than earned its stripes).

If that doesn't scream "awesome Japanese-style bar, we don't know what does!"

Kelvin and Yao have built up a "modest but eclectic" selection of whiskies, in a way that's only possible with indie bottlings. They've even got their own single cask Indie bottling coming out soon - a 19yo First Fill ex-Sherry Glenrothes, bottled for The Elysian along with 2 bars in Taiwan, a bar in China, and 2 bars in Japan (including the brilliant Mash Tun Tokyo, where owner Suzuki-San does not select bad casks!) Not bad for a 3 month old bar...

In their words, Kelvin and Yao

"want to bring the feel of the kind of cosy bar you would find in Japan and transport that feeling to Fitzroy…which we felt needed a whisky bar. Many of the great cocktail bars you visit in Japan would have a killer whisky selection and the whisky bars there would absolutely blow you away. We just wanted to bring a taste of that Japanese bar culture back here and maybe jog a bit of nostalgia in those that have been over there and experienced it.”

Having experienced Japan's brilliant whisky scene first hand on many occasions (including once with Kelvin and Yao, at Whisky Live Tokyo 2015), we know exactly what they mean.

Both Sydney and Melbourne continue to show an insatiable appetite for whisky tastings / masterclasses, and The Elysian have stepped up in that regard too, having already hosted a tasting with independent bottler Eiling Lim (whom we recently had the pleasure of meeting in Hong Kong), as well as a Kilkerran WIP tasting, and an upcoming Signatory Vintage tasting with The Whisky Company.

Whilst the focus is clearly on whisk(e)y, Kelvin and Yao haven't neglected the food (nor wine/beer/cocktail) side of things by any means:

"there are seasonal fruits and herbs focused cocktails, a tight wine list and a small constantly rotating beer list. The capacity of the bar is relatively small (about 35) but is specifically designed to enhance the personal interaction between patrons and the bartender. There is a small offering of snack items focusing on charcuterie and cheeses that will be on frequent rotation. We are also working with Chef Ryo Kitahara (of Assiette de Parti), a chef that Kelvin used to work with in his previous restaurant (Heirloom), for some bar snacks. Chef Ryo is providing us with some tasty Chicken Liver Parfaits, Home-made Pork Rillettes, and Slow Cooked Lamb Shoulders."

With The Elysian joining Boilermaker House, Whisky+Alement, the new Melbourne Whisky Room, Melbourne now has a range of fantastic whisky bars which all offer a slightly different take on whisky. Which one should you visit? That's easy - all of them.

The Elysian Whisky Bar is open Tuesday to Saturdays, 4:30pm to 1am, and is located at 113 Brunswick Street, Fitzroy. See Facebook for more details and The Elysian website to subscribe to the newsletter. Phone: +61 3-9417 7441.

Cheers,
Martin.

Whisky & Alement launch Japanese "Bar White Oak" pop-up in Melbourne

We've reviewed our fair share of bars on this blog, and have written about the best whisky bars in Hong Kong and best bars in Sydney before, but when it comes to whisky bars, depsite having visited some amazing ones all around the world, there's still one that ranks #1 in our books - Whisky & Alement, in Melbourne.

Is it the huge collection, the SMWS partnership, the convenient location, the great hours, and the awesome events? Sure, it's all of that, but most of all, for us, it's two things:

• The awesome, awesome staff and owners (friendly, knowledgeable, just lovely, down to earth people); and
• The variety of their collection. The owners and staff are true whisk(e)y fanatics, and it shows in their incredibly well thought-out selection.

...so when we heard they were opening a pop-up bar focusing solely on Japanese whisky (dubbed "a 6 month Consumable Exhibition of Japanese Whisky"), we knew it was something to be excited about. Introducing, "Bar White Oak".

The full press release is below, but all you need to know is that there'll be ~150 Japanese whiskies, and it's open 7 days a week from 18 May, for 6 months, and you should get into it. Oh, and there's a Highball tap!

"Whisky and Alement owners, Julian White and Brooke Hayman have teamed up with Kelvin Low (formerly of Heirloom Restaurant) to create a pop-up bar that will serve Australia’s largest publicly available collection of Japanese whisky. The bar will serve up to 150 different Japanese whiskies including rare releases from the demolished Karuizawa distillery, unusual blends of the 1980’s and recent award winners such as the Yamazaki Sherry Cask 2016 release.

Open 7 days from 18 May for a limited six-month period, Australia’s only bar solely dedicated to Japanese Whisky has been dubbed a “Consumable Exhibition” to honour the incredible history of Japanese whisky and how it came to carry the value and rarity of today. The bar will offer a rare chance to try Japanese whiskies of the late 20th Century at affordable prices before they become so rare and expensive that they’re reserved only for the cupboard’s of avid collectors.

To compliment Bar White Oak’s whisky selection, Whisky and Alement have built Australia’s first, permanent Whisky Highball tap (draught system) similar to those used in bars across Japan. A Highball is ordered as an “in the meantime” drink while everyone is looking at the menu, or to cleanse the palate between flavours as a refreshing, light alternative to beer.

Julian White and Kelvin Low will also be launching a series of Japanese Whisky Tastings during the six-month operation of Bar White Oak. Tastings planned include a Japanese Introductory Tasting, an Intermediate Japanese Tasting, and several different rare Japanese Whisky Tastings. White and Low both intend to add a light element to the events with a little Japanese humor. Dates are expected to be released in early May via the Whisky and Alement mailing list."

TRADING HOURS from 18 May 2016
Sunday & Monday – 4.30pm to 11pm
Tuesday to Friday – 4.30pm to 12.30am
Saturday – 7pm to 12.30am

LOCATED inside Whisky and Alement at 270 Russell Street, Melbourne VIC 3000

Cheers,

Martin.

Starward / New World Whisky Distillery Tasting in Hong Kong (Tasted #234 - 238)

It's no secret here that we're big fans of Starward Whisky, from Melbourne's New World Whisky Distillery. Since that first time we sat down with then CEO and Founder David Vitale, and tried a sample soon after, we knew this was an exciting distillery - definitely one to watch.

Over the past few years we've become friends with David, catching up in various cities when travel plans aligned, and attending the various Oak Barrel tastings he's hosted in Sydney (first myself attending, now Hendy). So when David reached out recently to let me know he was coming to Hong Kong, and to ask if I was interested in arranging a small tasting for Hong Kong whisky folk, the answer was obviously going to be yes!

David was visiting Hong Kong for the HK Wine & Spirits Fair, and was kind enough to make time on a Friday night to share a few of his recent releases with a small group of friends and fellow whisky lovers.

The brilliant Tiffany's New York Whisky Bar were also kind enough to provide their venue and arrange an impeccable tasting setup - Glencairns, tasting mats, crystal water jugs, pipettes etc... all at quite short notice (thanks guys!) for what, it transpired, was Starward's first ever international tasting! Have to say I felt quite honoured to have arranged the first international tasting for what I'm positive will be a well-known international brand in a few years!

Up for tasting was a mixture of Starward's core lineup and a few of their "New World Projects" limited releases. Specifically, we tried:

• Starward Single Malt Australian whisky New Make Spirit
• Starward Single Malt Australian whisky (Solera)
• Starward Wine Cask Edition Single Malt Australian whisky
• New World Projects Port Double Cask Release #1
• New World Projects Starward Limited Edition for Vintage Cellars Release #1
• New World Projects "Project X" 3yo white whisky
• New World Projects Small Batch Seasonal Gin - Korenwijn

The night was relaxed and casual (reflecting the Starward style), with the first hour or so seeing everyone standing around, chatting, having a beer or wine, and hearing some of David's stories. Eventually though it was time to take our seats, and listen to the story of Starward.

David introduced us to his whisky by explaining that he wanted to do something different, something that hadn't been done before. Not just another Sullivan's Cove, if you will. David's goal was to "do for Australian whisky what Australian wine did previously" - i.e. put it on the world stage. 

Attendees were a mix of whisky fans and industry people (who also happened to be hardcore whisky fans) and David managed to pitch the content at just the right level - technical enough without delving too far into the depths of true whisky geekdom. David discussed the barrel regime (re-coopered 50, 100 and 200L casks, most of Australian Apera heritage), their recent 5,000L solera vat acquisition (used to provide consistency to the core single malt product) and the Australian laws surrounding whisky production, which includes the somewhat hilarious mandate that, as well as being at least 2 years fermented mash aged in wood, the product must also "taste like whisky".

One product that isn't a whisky, but was on tasting for us, was the new "Small Batch Seasonal Gin - Korenwijn", which David explained as an unaged, triple-distilled malted spirit, not dissimilar to Genever. Whilst I didn't take detailed tasting notes, it was a great gin, and made a fantastic Negroni when I made one at home a few days later.

David also provided an interesting insight into the world of spirits excise in Australia (long known as being very unfavourable to distillers), and made the interesting point that a tonne of barley earns the government $400AUD in taxes if sold as barley, but $40,000AUD in taxes if turned into whisky...

After those interesting insights, it was time to delve into the tasting...

Starward Single Malt Australian whisky (Solera) (43% ABV, NAS, Victoria, Australia, $82.99AUD)

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Married in a 5,000L solera vat to ensure consistency from batch to batch.
Nose: Stone fruits and cherries. Some dried raisins and a hint of banana. Some vanilla. Some similarities with bourbon.
Palate: Fruity, and very smooth. More stone fruits, and apple especially.
Finish: Medium-length, Bourbon-like sweetness with some vanilla and caramel.
Rating (on my very non-scientific scale): 92/100. I enjoyed this when I tried the very first batch (which I scored 90), and this just shows that the whisky has gotten even better since then.

Starward Wine Cask Edition Single Malt Australian whisky (41% ABV, NAS, Victoria, Australia, $80AUD)

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Given the distillery's proximity to Barossa, New World are able to get ex-Barossa Shiraz barrels overnight and fill them when still "wet". David describes this as the "complex" sibling to the easier, more light-hearted and laid-back solera single malt.
Nose: Creamy, milk bottle lollies, some caramel and loads of rich red berries - strawberries and blueberries.
Palate: Hugely rich and full-bodied - lots of cherries and strawberries, and some rasbperries, which then shift to this drying, slightly tannic taste. Lots to explore and it's all delicious.
Finish: Medium to long, tannic with big red berries continuing to the end.
Rating (on my very non-scientific scale): 92/100. Different to the solera expression and yet still very much a Starward. Grab a bottle of both - you won't be sorry.


New World Projects Project X 3yo white whisky (42.1% ABV, 3yo, Victoria, Australia,  $80AUD)
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A three year old Australian single malt whisky that's clear as day?! Yep. Just don't ask David how and expect an answer (though we have a theory...)
Colour: Clear as day
Nose: Banana and pears, but also some oak!
Palate: Smooth - very confusing at first given it looks like a new make. Some toffee and some bananas.
Finish: Short with toffee notes to the end.
Rating (on my very non-scientific scale): 89/100. Not overly complex, but smooth, unique and just very cool. Great in cocktails too.

New World Projects Port Double Cask Release #1 (48.6% ABV, NAS, Victoria, Australia, no longer available)

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Nose: Toffee and loads of Banoffee pie.
Palate: Smooth and rounded, with toffee notes but also quite a bit of citrus. Not dissimilar to a good, youthful Scotch from a good Speyside distillery.
Finish: Short and slightly drying, with some red berries.
Rating (on my very non-scientific scale): 92/100.

New World Projects Starward Limited Edition for Vintage Cellars Release #1 (48% ABV, NAS, Victoria, Australia, No longer available but Release #2 is $134.99AUD)
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Aged in an ex-Pedro Ximenez (PX) cask - a departure from Starward's more commonly used Australian Apera barrels.
Nose: Similar toffee notes to the Port Double Cask, but with lots of Christmas cake notes too - Brazil nuts and glacé cherries.
Palate: Oh wow, this is a whisky you can sit on. Big rich chewy caramel and soft toffee notes. Lots of fruit. Slightly flinty. Definitely Sherried - raisins, nuts, even some mocha. Delicious.
Finish: Long, sherried and with a slight earthiness.
Rating (on my very non-scientific scale): 93/100. Just excellent.

Whilst Starward isn't yet officially available in Hong Kong (well, outside of the collection in my apartment...) David plans to return next year, and we hope it won't be long before we see it being officially distributed here.

TimeforWhisky would like to thank David for giving up his time and whisky on a Friday night, and for giving Hong Kong a taste of Starward - hopefully a taste of things to come!

Cheers,
Martin.

Whisky + Alement are looking for a new Bar Manager (Melbourne)

Firstly - no this site hasn't turned into a recruitment site. I'm posting this in the hope that we're able to connect a passionate whisky person with a role at an equally passionate Australian whisky institution.

I know this site has a big readership amongst the Aussie bar community (which frankly Steph and I think is awesome, because it's a bloody great community), so figured why not put that to good use?

Whisky + Alement in Melbourne (who we reviewed here), formerly Chez Regine, are looking for a new Bar Manager from January 2014, as their current bar manager is moving on (a big loss IMO - Ev was great). Given the specialist nature of the bar (holding 500+ whiskies, being an official SMWS bar and hosting regular Whisky School classes), they're obviously looking for someone who has a passion for whisky (not necessarily extensive knowledge - just the passion and a willingness to learn).

Further details are below, but if you work in the industry, are passionate about whisky and are looking for a Bar Manager role, this could be worth looking into.

Full Time Bar Manager Position Vacant at Whisky and Alement beginning Dec/Jan. Applicants can contact Bar Owner Brooke Hayman directly at brooke@whiskyandale.com.au

Cheers, 
- Martin.

Tasted #23: Bakery Hill Blend 46 for Eau de Vie (#101drams)

Last week I wrote about Eau de Vie's partnership with Bakery Hill Distillery to create a bespoke whisky for use in their "Bobby Burns" cocktail. Soon after that post we popped down to Eau de Vie in Darlinghurst (Sydney) for a taste (and maybe a cocktail or three...) following an invite from owner and Sydney bar legend Sven Almenning.

(I later remembered that #97 on my #101drams list is "A special bottling made specifically for a bar", so I was getting the chance to tick another dram off the list too!)

Charlie (champion) was manning the bar when we arrived on a cold Wednesday night, and was quick to pour out a taste of the new whisky. Here are our thoughts:

Eau de Vie / Bakery Hill Blend 46 for Eau de Vie (46%, Victoria Australia)

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Nose: Sweet, smooth, creamy. Almost like ice cream, but not that diet stuff - the full cream / full fun ice cream!

Palate: Sweet shortbread. Seems to have some youth, but very, very smooth. Morish - made me want to keep going back for more. A slight earthiness too. Very enjoyable.

Finish: Very short (presumably this works well for the cocktail, to allow the other flavours to have a say). The sweet (port barrel?) notes stay through to the end.

Rating (on my very non-scientific scale): 89/100. A great dram with some very specific characteristics (e.g. short finish) that should work brilliantly in the cocktail.

So with the whisky tasted and given both thumbs up, it was onto the "Bobby Burns" cocktail, which consisted of:

50ml Bakery Hillʼs Eau de Vie Whisky
20ml House blended vermouth infused with fig 
10ml D.O.M. Benedictine
1 dash angostura bitters
Stirred, served on an antique side plate with doily and short bread cookie

Yep, it was pretty clear these guys put some serious effort into selecting / blending the perfect whisky for the cocktail. Eau de Vie cocktails have always been perfectly harmonious, but this was just something else. Every ingredient just worked in perfect harmony, with no single spirit overpowering the others. A slightly bitter taste (brown, bitter and stirred - just the way a good cocktail should be!) was followed by a long, sweet (but never to sweet) delicious aftertaste. Perfect. Even the shortbread was a perfect match. Definitely add this to your list of "Cocktails to try".

A few cocktails, a JD unaged rye and a dram of our Gentleman Jack bottle later, it was time to head home (why can't Wednesdays be Fridays?) happy to have tried a fantastic whisky, ticked another off the #101drams list, and tasted near cocktail perfection.

Cheers, 

 - Martin.

PR #8: Eau de Vie and Bakery Hill partner up to create bespoke whisky

Anyone who's read this blog a few times would probably know that we're big fans of Eau de Vie - the Sydney and Melbourne cocktail bars who not only serve up arguably some of Australia's best cocktails and spirits, but are constantly pushing the envelope in terms of cocktail innovation.

So it came as no surprise to hear of their latest efforts - teaming up with Victorian whisky distillery Bakery Hill (whose Cask Strength Peated Malt we're big fans of) to create a bespoke whisky made specifically for the bar's "Bobby Burns" cocktail.

To quote the media release:

“The Bobby Burns is one of the worldʼs great whisky cocktails, and we wanted to do something special for our new cocktail list.” [Greg] Sanderson [EDV Melbourne Manager & co-owner] says. “Working with David Baker has been amazing and after a couple of months worth of sampling and experimentation I am very excited about the whisky blend we have created for our Bobby Burns.” 

“To craft a great cocktail not only is it important to have a vision as to what you are trying to achieve but also to develop the structure on which the cocktail itself is based. As the whisky is one of the most important structural components Greg and I spent months discussing, crafting and refining the flavour and aroma of the very whisky to be used as the foundation of this remarkable Bobby Burns”, says David Baker [Bakery Hill owner]. “Once this was achieved Sanderson applied his genius and the result is pure magic” 

Anyone who's been to Eau de Vie before knows they serve up some incredible cocktails, and the "Bobby Burns" is no exception. The whisky is stirred down with fig infused house blended vermouth, and a dash of D.O.M. Benedictine and Angostura bitters, and comes served with home-made shortbread. The full recipe is:

50ml Bakery Hillʼs Eau de Vie Whisky
20ml House blended vermouth infused with fig
10ml D.O.M. Benedictine
1 dash angostura bitters
Stirred, served on an antique side plate with doily and short bread cookie

For those who haven't heard of Bakery Hill, this quote from Jim Murray should sum it up:

"There are about 20 distilleries in Speyside that would die to be able to make whisky this stunningly integrated."

We'll be heading to Eau de Vie (Sydney) later this week to try the new dram - both neat and in the Bobby Burns cocktail. Expect a follow-up post shortly!

Cheers, 
 - Martin.