Sullivans Cove releases Australia's First 25 Year Old Whisky (twice)

Absolutely HUGE news in Australian Whisky today, as Sullivans Cove release not one, but TWO 25 Year Old Australian whiskies - the oldest Australian whiskies ever released. A huge achievement and milestone for the Aussie whisky industry - and new world whisky in general.

Both from single casks laid down in 1999, HH0056 was matured in a 200L ex-Bourbon American Oak barrel, and yielded only 154 bottles at 47.6% ABV, available via invitation only.

HH0010 was matured in a larger 300L Refill American Oak barrel, and yielded 349 bottles at 47.8% ABV, to be available via ballot (and via The Whisky Club).

  

Given most new world whisky distilleries weren’t even around 25 years ago (and the climate in many such locations aren’t as conducive to long maturation as they may be in Scotland), 25 years is an impressive feat.

“To see two of our casks mature out to 25 years is something we did not expect.” said former distillery manager and owner Patrick Maguire, whilst CEO Andy Gaunt noted “This release is more than just a rare single cask, it’s a living record of our history, proof of what patience and conviction can achieve, and a statement of what world whisky has become.”

Having recently tried a few Sullivans Cove releases around 20-21 years old, I can say they carry every bit as much complexity and flavour as their Scottish counterparts, and I look forward to trying the new 25 Year Olds (which I'll be doing in just a few hours!)

Cheers,
Martin.

The Rusty Nail is back - Drambuie's new look

Sometimes you want a nice, complex well-aged single malt, bourbon or even a rye (and we've got plenty of tasting notes to whet your appetite if so)...but then other times, you just want a nice whisky-based cocktail.

Enter Drambuie - the classic and much-loved Scotch-whisky based tipple, blending whisky, heather honey, herbs and spices into a seriously mixable liquer. Patented in 1893 and bottled for sale in 1914, it became big in the 1960s, particularly thanks to the famous "Rusty Nail" cocktail (see below).

Drambuie is gearing up for a big 2018 globally, with a new bottle design (that's it above), and a big assault on the cocktail scene (and with classic cocktails having such a large resurgence over the past few years, why not?)

William Grant & Sons (no strangers to high quality whisky) took over the brand in 2014, and have big plans to spread the word in 2018. One way they've started to do sois via the "Drambuie & You" cocktail competition (#Drambuieandyou), inviting bartenders around the world to create their own cocktail using 1 part Drambuie. I particularly like the sound of this one from Adelaide's Barlow Room - cleverly incorporating Balvenie, which mixes brilliantly with Drambuie).

The competition entries have just recently closed, but if you can't wait for the results, here are a few easy to make Drambuie cocktails we've been experimenting with lately:

Rusty Nail (the classic):

• 1 part Drambuie
• 2 parts Scotch whisky

Stir over ice, garnish with a lemon twist.

Drambuie Collins:

• 1 part Drambuie
• 1/2 lemon
• 8 mint leaves
• 2 parts soda

Squeeze the 1/2 lemon into a highball glass, drop in the mint and fill with ice. Pour in the Drambuie, then top up with soda and stir slowly.

Of course, it's a nice liquer on its own too (I personally prefer it with ice) - sweet and refreshing, with huge honey notes, some Christmas spices and a little lemon.

The recipe may not have changed in 270 years (nor does it need to), but that's not to say its use in cocktails can't change. Whilst the Rusty Nail will always be a favourite, we look forward to seeing what global bartenders come up with as part of the #Drambuieandyou competition.

Drambuie retails for $59.99 at Dan Murphys and can also be found at any good bottleshop. Thanks to William Grant & Sons and Agent99 PR for sending us a bottle for review.

Cheers,

Martin.

Master of Malt Advent Calendars return for 2017

Much-loved spirits retailer Master of Malt have again launched their series of advent calendars, covering the full gamut from whisky to gin to cognac to bourbon to (eep) vodka. Prefer tequila, mezcal or Armagnac? They've got you covered too.

The calendars this year span two pages of the MoM site, and again include an incredible £8,333 "Very Old and Rare" calendar (ex-VAT) which includes a 48 year old Karuizawa, 46 year old Balvenie DCS, 60 year old Glenfarclas and many other bottles (OBs and IBs) from distilleries past and present.

We reviewed 2016's whisky calendar here, and found it an incredibly clever and enjoyable way to try 24 drams without having to comit to a full bottle.

The full range of 2017's calendars can be pre-ordered from here now.

Cheers,
Martin.

This week in whisk(e)y #36 - Ardbeg toasts beloved Manager, Glenmorangie Pride 1974

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...


Glenmorangie Pride 1974
Following the release of the Glenmorangie Pride 1978 in 2012, Glenmorangie has released another old and rare release, the Glenmorangie Pride 1974. Here's the official press release:

"The most prized Highland single malt whisky ever to emerge from Glenmorangie has become the inspiration for musical virtuoso Aaron Diehl, as part of a creative partnership with renowned piano maker Steinway & Sons.  The launch of Glenmorangie Pride 1974, the Distillery's oldest, rarest and deepest whisky, has led the celebrated Steinway Artist to compose a mesmerising work evoking its rare beauty. 

Glenmorangie Pride 1974 is the third and most prestigious expression in the Distillery's illustrious Pride series, which celebrates its most rare and treasured creations.  Matured for 41 years, just 503 crystal decanters exist of this intense, spicy, yet mellow limited edition.  

The exquisite single malt showcases spirit distilled in Scotland's tallest stills by Glenmorangie's legendary Men of Tain, and laid down on 30 October 1974, some in ex-bourbon refill casks, some in ex-Oloroso sherry casks.  This spirit spent decades maturing under the expert care of these select craftsmen, until Glenmorangie's inspired Director of Distilling, Whisky Creation & Whisky Stocks deemed that it had reached its very peak.  Only then, did Dr Bill Lumsden skilfully marry the two parcels together – realising his vision for Glenmorangie's oldest expression, deeper in colour and character than any other. 

Diehl, a Steinway Artist and graduate of world-renowned Juilliard School, visited the Distillery as part of Glenmorangie's partnership with Steinway & Sons.  His musical evocation of Glenmorangie Pride 1974 reflects their shared dedication to creativity and craftsmanship, established over generations.   

Diehl, 31, who will premiere his work alongside Glenmorangie Pride 1974, said: "In many ways, creating whisky is very similar to composing.  The rare beauty of Glenmorangie Pride 1974 combines years of uncompromising craft and painstaking attention to detail, with a creativity and passion any musician would recognise.  Its story inspired me to create a work echoing the whisky's depth of character, its long maturation and its astonishing tastes." 

Dr Bill said: "Glenmorangie Pride 1974 is the oldest and deepest Glenmorangie ever to be released.  Its age lends the whisky an enriched intensity, borne only of long maturation.  The result is an exquisite blend of salty, spicy aromas, leading to tastes of toffee, baked apples, oranges and brown sugar.  Aaron Diehl's inspired composition perfectly captures the spirit of Glenmorangie Pride 1974.  Each of us has created a rare moment of beauty – and at the whisky's premiere, they will be married together in exquisite harmony." 

Only 503 crystal decanters of Glenmorangie Pride 1974 will be released globally in May 2017."

Three cheers to an Ardbeg stalwart
Ardbeg fans were recently asked to raise a dram and raise a toast and give three cheers for Mickey Heads, Ardbeg Distillery Manager and also the Ardbeg Committee Chairman, who is celebrating his tenth anniversary as Distillery Manager.

We've certainly shared a few Ardbeg drams in celebration and lots of Ardbeg fans around the world also toasted and gave three cheers to Mickey, summarised well in this video, including a prominent display of local whisky figure, Andrew Derbridge.

Ardbeggians, thanks. We’ve distilled your videos to Mickey into this film and will share his reaction soon #3cheers pic.twitter.com/KiCF6LNA1q

— Ardbeg (@ardbeg_com) March 7, 2017

#3cheers for Mickey from us at Time for Whisky, you've certainly transformed Ardbeg over the decade and we look forward to continuing to be part of the Ardbeg journey!!

Here's a bit more from the official PR release:

"It is ten years since Ardbeg's beloved Mickey Heads took charge of the single malt whisky's untamed spirit. To celebrate the acclaimed Distillery Manager's decade at the helm, the world's smokiest, peatiest Islay malt invites fans across the world to pour a dram of Ardbeg and give three cheers for Mickey, with a nose, taste and toast.

In 2007, when Mickey was appointed, Ardbeg was a very different place to the one the cult malt's loyal following knows today. Saved from extinction by The Glenmorangie Company only a decade previously, it would require years of devotion to complete the Distillery's resurgence on its remote Scottish island home. With Islay native Mickey at the forefront however, Ardbeg has gone from strength to strength. Today, it is the world's most highly awarded smoky malt, while Mickey was singled out as Distillery Manager of the Year at respected industry awards in 2014. 

In honour of Mickey's decade of dedication to Ardbeg's enduring spirit, the Distillery calls on smoky malt whisky fans to join in a worldwide three cheers, with a nose, taste and toast of their favourite expression, be it Ardbeg Ten Years Old, Ardbeg Uigeadail or Ardbeg Corryvreckan. Ardbeggians are invited to film and share their cheers with the hashtag #3cheers, to be part of a special anniversary surprise for Mickey which the Distillery is keeping under wraps for now.

Meanwhile on Islay, Mickey is holding some anniversary tastings of his own. In Ardbeg's first official tasting videos, he will nose, taste and toast Ardbeg's three Ultimate whiskies, giving his insight into the expressions that Islay's wilderness has inspired.

Mickey, who also chairs Ardbeg's loyal fan club, the Committee, said: "I've loved every minute of my years at Ardbeg. The Distillery has grown stronger and stronger in the past decade, and today its untamed spirit is enjoyed by Ardbeggians around the globe. Here on Islay, I'll be raising a glass of Ardbeg to celebrate how far we've come. I hope Ardbeggians will join me to toast The Ultimate Islay Malt. Sláinte!"

Until next time...

Cheers,

Martin & Hendy. 

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.

Lalique Legacy Collection - Charity auction to feature one-off complete custom set of "Macallan in Lalique" decanters

Last year we were incredibly fortunate to attend the launch of (and taste) the "Macallan in Lalique" 65 year old - the sixth and final release in a series of six rare Macallans, aged from 50 to 65 years old and released in extremely limited numbers over 11 years (2005 - 2016).

At the time, we mentioned 2017 would see parent company Edrington auction off one complete set in Hong Kong, and that time has now come, with Sotheby's due to hold the charity auction on 2nd April 2017.

As you might expect, for a one-off set as rare as this, bidders will be bidding on more than just the 6 decanters. To quote the press release:

"...this special Legacy Collection is housed in a unique, bespoke cabinet in natural ebony created by Lalique, which will also hold six Macallan Fine and Rare miniatures; two from each of the 1937, 1938 and 1939 vintages (signifying the zenith of Lalique’s contribution in the French Art Deco period). 

This cabinet will feature six pairs of Lalique Macallan glasses, each serial numbered to commemorate this unique partnership.  To complete the collection, autographs of the masters behind the collection will be included inside the cabinet, and will allow for the buyer to have their own name engraved within it."

None of which changes the whisky of course, but if our own experience with the 65yo is anything to go by, these are already incredible whiskies in their own right. Not just old, but old and very good.

No word on which charity or charities are being supported here, but we'll try to find out. An estimate of HK$2,000,000 – HK$4,000,000 has been placed on the lot, which is obviously significant, but considering The Macallan's continuing dominance in the whisky auction / rare whisky market, not unexpected.

 

The auction takes place on Sunday, 2nd April 2017 at Hall 5, The Hong Kong Convention and Exhibition Centre, 1 Expo Drive, Wanchai, Hong Kong.  For assistance in bidding at this auction, please contact Sotheby’s on +852-2822-8142

Cheers,

Martin.

Edinburgh Whisky Academy: Accredited, in-depth Scotch Whisky education courses

Readers from Hong Kong may well be familiar with Malt Masters, founded by Ian McKerrow and responsible for Hong Kong's very first whisky show (not to mention being one of the first HK organisations to really promote and grow whisky appreciation in the SAR).

Ian comes from a family steeped in Scotch Whisky tradition (his family started Mackinlay's Whisky in the 1800s, and his dad ran Glenmorangie for a time), and clearly that tradition has extended beyond the males in the family, as Ian's sister, Kirsty McKerrow (former Nordic brand ambassador for for Glenmorangie and Ardbeg) has recently opened the Edinburgh Whisky Academy, a Scottish Qualifications Authority-accredited centre dedicated to in-depth Scotch Whisky education.

From a personal perspective, I have to say I've been (very pleasantly) surprised at just how much interest there is in formal whisky education since moving to Hong Kong in 2014. I regularly meet people at whisky events who proudly proclaim they've undertaken a formal qualification (most commonly the Whisky Ambassador course, run here in HK by good mate Eddie Nara) and when you ask what it is they do in the whisky industry, their response is usually something along the lines of "Oh, I'm an artist / banker / chef / writer / whatever - I just really love whisky!"

Clearly the demand for formal whisky education is there, a fact Kristy has obviously noted too, who in September last year launched the two day "Diploma in Single Malt Whisky", which is (in Kristy's words):

“written and delivered by independent industry experts...compact and in-depth and will provide a true and factual grounding for whisky knowledge“

Set in the beautiful Arniston House (just outside of Glasgow), the two day course is led by Vic Cameron, a 23 year veteran of distillation with Diageo and regular whisky educator, and covers 7 modules:

1. The Historical Development of Distillation & Whisky
2. The Business of Whisky
3. The Raw Materials & Their Preparation
4. The Batch Distillation Process 
5. The Maturation Process 
6. World Single Malt Whiskies
7. Sensory Aspects of Single Malt Whisky

The Academy also offers a 1 day course in whisky tasting, and plans to offer a diploma in blended whisky too.

Far from just being a classroom exercise, the Single Malt Diploma includes a visit to nearby Glenkinchie for hands-on education, and the upcoming January course (28-29th January) will include a guest appearance by Charlie MacLean (who we can safely say, from personal experience, will make it a course to remember)!

Whilst we're acutely aware that there is no one single diploma or accreditation in the whisky world, nor even one that is seen (universally across the industry) as "the" accreditation, like say, WSET in the world of wine and broader spirits, we believe that a good accreditation/diploma needs a few key ingredients - knowledgable instructors, real experiences and in-depth content. Whilst none of us have actually personally attended an EWA course, they do seem to have those three elements in spades, and feedback from attendees backs that up.

The next Single Malt Diploma is being held on 28-29th January and pricing and booking information is available here: http://www.edinburghwhiskyacademy.com/prices-booking/

Cheers,
Martin.

This week in whisk(e)y #35 - The Last Drop Distillers acquired by Sazerac, Experimental Scotch blends from Johnnie Walker, Drambuie relaunch, Dan Murphy returns to Prahran home, Diageo partners with top HK bars

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...


The Sazerac Company acquires The Last Drop Distillers
Considering their scarcity, we've tasted more than our fair share of whiskies from The Last Drop Distillers over the past few years. Whilst each one has been a treat (who's going to say no to a 48-50 year old whisky?), the real treat comes from just how fantastic each whisky has been. The Last Drop Distillers are not a company who bottle whatever they can get their hands on - they make sure they only bottle whiskies of extremely high quality (not easy when your releases are in the 48-50yo range).

We've met Rebecca and Beanie before, and we've seen first hand how passionate they are about the business, which tells us that for them to sell up, it would only be to a company they truly mesh with - a good corporate fit.

Which is what it seems they've found in Sazerac...

"The world’s most exclusive spirits brand, The Last Drop Distillers Limited, is today announcing its acquisition by Sazerac – one of the world’s top selling global spirits brands, and one of New Orleans’ oldest family-owned, privately-held companies. 
The investment that will be injected into the craft spirits brand through the acquisition will accelerate its ambitious growth plans whilst also allowing the existing Last Drop Distillers team to continue to run the business autonomously, with the small, personal operation remaining intact. The Sazerac Company portfolio includes a range of global spirits brands: this acquisition will allow the company to extend its portfolio into the super-premium, craft market as well as expand its European footprint. The Last Drop Distillers is a family-run company dedicated to discovering and bottling some of the most exclusive spirits in the world. Spirits pioneers James Espey and Tom Jago founded the company in 2008 after long and successful careers in the industry. Between them they created some of the world’s best-loved spirits brands, including Johnnie Walker Blue Label, Chivas Regal 18 Year Old, The Classic Malts, and, with Malibu and Baileys Irish Cream, two of the most original and successful new drinks categories in the world. Today, the company is run by their two daughters, Beanie Espey and Rebecca Jago.

Mark Brown, president and CEO of The Sazerac Company said: “We are very excited to be partnering with such industry legends as Tom and James.  Equally, we are looking forward to working alongside their daughters Rebecca and Beanie as well as the rest of The Last Drop Distillers team in bringing some of the rarest spirits available to the global consumer market.  As a family owned company we fully appreciate the value of a small, engaged and passionate team in a venture such as The Last Drop Distillers and look forward to continuing the excellent progress the business has made since its inception.” James Espey, Co-Founder and Chairman of The Last Drop Distillers said: “This acquisition marks the next stage of The Last Drop Distillers story that will see us take the brand into the next phase, while retaining and building on our core values of exclusivity, craft and excellence. The existing team of passionate and experienced spirits pioneers will continue to steer the direction of the brand, while the investment allows us to grow our international footprint and broaden our opportunities to search for the rarest spirits in the world.”

We wish TLD all the best under Sazerac, and we look forward to seeing many more releases to come (like their recent "100 Years of The Last Drop", which sees a miniature of their 50yo Double Matured and 50yo Blended Scotch Whisky packaged in a leather case with a pewter quaich - available through global stockists).

Introducing "Blender's Batch": A series of limited-edition, experimental Scotch blends from Johnnie Walker
It wasn't that long ago that we heard about the Johnnie Walker Rye Cask Finish (see TWIW #34) being available in Australia. Now a series of limited edition experimental Scotch blends, dubbed the Johnnie Walker Blenders' Batch, are being released around the world.

The Blenders' Batch series will showcase different experimental Scotch blends with the first experimental release from the series being the Red Rye Finish; a blend bottled at 40% ABV which exclusively uses malt and grain whiskies from first fill ex-bourbon casks - a blend that is then finished for around six months in ex-rye whiskey casks.

Quoting the press release:

"Johnnie Walker®, the world’s No. 1 blended Scotch Whisky[1], is releasing a range of limited edition, experimental whiskies: Johnnie Walker® Blenders’ Batch.  

The Johnnie Walker Blenders’ Batch range lifts the lid on the skill and never-ending pursuit of flavour that drives the blending team, led by master blender Dr Jim Beveridge, a man whose personal journey making whisky began over 40 years ago.  

The ongoing flavour experiments that Beveridge and his team study are a crucial part of their work, focussing on developing and understanding alternative flavours including wine, coffee and chocolate.  

Jim Beveridge said: “At any one time, there are hundreds of experiments into flavour being carried out by our blenders which involve making adjustments to atmospheric conditions, the types of wood and grain used, cask finishes and other elements of whisky-making in the pursuit of exceptional new flavours.”  

The first release in the series, Johnnie Walker® Blenders’ Batch Red Rye Finish, is the result of experiments into the influence of bourbon and rye whiskey flavours on Scotch, inspired by the time Dr Beveridge spent blending bourbons and ryes in Kentucky in the 1990s.  

Jim Beveridge said: “For the first release, we wanted to focus on what happens when the intensely sweet flavours that can be found in bourbon and rye whiskies are brought together with the depth and subtlety of carefully crafted Scotch”.  

Available in limited quantities from September 2016 Johnnie Walker® Blenders’ Batch Red Rye Finish includes whisky from now-closed Port Dundas and has been created using an incredibly small number of malt and grain whiskies, exclusively drawn from first fill ex-bourbon casks. Following this, the whisky is finished up to six months in ex-rye casks for a perfect balance of intense sweetness, layered fresh fruit and spice. 

The Johnnie Walker® Blenders’ Batch Red Rye Finish will be available in the Australian on-trade from 15 September and off trade specialist stores from early October. The release of other whiskies in the series will be announced in the coming months."

We look forward to trying this soon, and will have our tasting notes up in October.


Drambuie celebrates relaunch
Drambuie, an elixir that's part of the William Grant & Sons portfolio is making a comeback with an official relaunch of the brand (last week in Sydney), and revival of the famous Rusty Nail serve. Unfortunately, we were not able to join in on the celebrations, though the night appeared to be a success, complete with fantastic cocktails and live jazz to 'jazz' up the iconic brand.

To continue the celebration, a Drambuie-themed evening will be hosted every Thursday for 3 months at The Swinging Cat (44 King St, Sydney NSW) where everyone can join in to sample The Rusty Nail, along with a range of new Drambuie cocktails.

Here's the official press release, including the recipe for the famous 'Rusty Nail' serve.

"Drambuie, the infamous Scotch Whisky Liqueur, has announced an official relaunch of the brand including the introduction of a 3-month bar activation, ‘A Night with the Nail’, hosted each Thursday at The Swinging Cat located on King Street in Sydney’s CBD.
Launching on September 8, the activation will involve a recurring ‘Drambuie-themed’ evening to promote the revival of its most famous serve, The Rusty Nail, along with a range of new Drambuie cocktails. Bar-goers will be treated to an exclusive Drambuie experience and live jazz music as they enjoy the flavour and energy of the New Orleans inspired underground bar that is The Swinging Cat. 

The Rusty Nail is a timeless whisky cocktail born in the infamous New York nightclubs of the early 60s and served at the renowned ‘21 Club’ frequented by Hemmingway, Marilyn Monroe, Frank Sinatra and JFK 12. At a time when the legendary carousing of the Rat Pack came to prominence, the Rusty Nail was adopted by the scene, confirming the drink's iconic status and establishing its place in pop culture history. 

More recently, the cocktail was the drink of choice of Saul Goodman and featured in the very first episode of Netflix’s TV series Better Call Saul. 

With one part Drambuie, two parts Scotch Whisky and a lemon twist over ice, it’s a simple yet rewarding cocktail that sits alongside the Martini, Negroni and Old Fashioned as one of the classics of the cocktail world. Oozing timeless cool, each sip conjures up the image of those smoky lounges, iconic characters and the free-living optimism of the 1960s. 

Bar-goers will also be in the running to win a Rusty Nail Kit including a bottle of Drambuie, a bottle of Monkey Shoulder Scotch Whisky, a mixing spoon, ice mould and tumblers, by uploading a social pic of themselves enjoying a Rusty Nail with the hashtag #nightwiththenail. 

RUSTY NAIL™

• 1 part Drambuie 
• 2 parts Monkey Shoulder Scotch Whisky 
• Build over ice in a rocks glass and stir.
• Garnish with a lemon twist  

For more information visit: http://www.drambuie.com or http://www.williamgrant.com"

Dan Murphy’s returns to its spiritual home at 282 Chapel St, Prahran
Whilst this blog's focus is on whisky and whiskey, occasionally we also feature other related news from the industry, such as the news of the new Dan Murphy's original cellar in Prahran, Victoria. 

The cellar will house rare and superb wines and spirits -- including some old and rare whiskies; Pappy Van Winkles, Old Rip Van Winkles, Glenfarclas 60yo, Macallan M (tasted by Martin recently - notes up soon), Port Ellen 32yo and 35yo and the highly coveted Gordon & Macphail Mortlach 75yo bottling which we saw being sold through a Dragon 8 Auction in HK in February.

Some interesting stats have also been released to preview the extent and diversity of the cellar collection, with a mention of the 2015 Yamazaki Single Malt (we assume they're referring to the 2015 Limited Edition):

The press release is as follows:

"Australia’s leading drinks retailer is returning to its roots with the opening of Dan Murphy’s Cellar right where it all began in the 1950s in the iconic Prahran Arcade at 282 Chapel Street.

Originally built in 1890, it was here that Daniel Francis Murphy realised his dream of running his own wine and liquor store. Dan Murphy leased the building from the 1950s through to the 1980s and on 1 September 2016, the basement of the historic site will re-open once again as Dan Murphy’s Cellar.

True to Dan’s vision, the Cellar will be a destination retail experience housing the finest wines and spirits sourced from all over the world. 

The journey through Dan Murphy’s Cellar will be revelatory – like walking through one of the world’s best wine and whisky libraries.

At first glance customers will spot a rare 1959 Dom Perignon Oenothèque and Sullivans Cove Double Cask Whisky. To the left they’ll spot a collection of Para Liqueur Port dating back to 1885, and to the right a Remy Martin Louis XIII Cognac.  Down at basement level a full set of Penfolds Grange is there to discover, as well as rare vintages such as the 1971 Penfolds Bin 333 and a 1983 Cyril Henschke Cabernet Sauvignon.

The Cellar is a beautiful and breathtaking space. The heritage listed building retains many of its original features including exposed brick walls, masonry piers, and some of the earliest surviving examples of prismatic pavement lights that give the basement level a touch of natural light.

September’s exclusive My Dan Murphy’s member events include:

• Prestige Champagne: The fascinating world of Dom Perignon & Krug Champagnes
• Louis Roederer Champagne Event
• Meet the Maker': David Vitale from Starward Whisky 
• 'Journey of Chandon' with winemaker Dan Buckle

For more information on Dan Murphy’s Cellar visit: http://www.danmurphyscellar.com.au/"

So if you are in Victoria and are passing through Prahran, drop by the Dan Murphy Cellar. Alternatively, you can also browse the selection online https://www.danmurphys.com.au/whisky/Category-whisky/Cellar%20Range-yes


Diageo partners with top HK bars and restaurants at HK Wine & Dine Festival 2016
HK has its fair share of spirits, wine and food festivals each year, but the HK Wine & Dine Festival is always one of the better ones. Over the years we've seen more and more whisk(e)y representation at HK's "wine" festivals, and that looks set to continue this year, particularly with Diageo taking both The Singleton and Haig Club to the event in a big way, by pairing with well-known HK bars and restaurants...

"This year, The Singleton Single Malt Scotch Whisky and Haig Club Single Grain Scotch Whisky will be pairing up with top restaurants and bars over the four-day event with engaging and innovative mixology and gastronomy, inviting visitors to embark on a sensory tasting journey, including savoring the exceptional whiskies neat, paired with food and in cocktails.

A new addition to the event this year features Hong Kong inspired cocktails from emerging bartending talents of Angel’s Share, Fu Lu Shou, The Envoy and Stockton, celebrating Hong Kong’s most iconic and nostalgic flavours. Using The Singleton of Glen Ord 12 Year Old, The Singleton of Glen Ord 18 Year Old, Haig Club Single Grain Scotch Whisky and Zacapa 23 Rum as their base, the bartenders will represent the vibrant nightlife of the city through specially crafted cocktails, with culinary offerings from their respective kitchen teams to pair signature dishes.

Visitors can savour the creations and pairings throughout the Festival, at The Singleton booth located at Discovery Zone-E501 and E502 and Haig Club booth at Discovery Zone-E701 and E702."

Can't wait.

Until next time...

Cheers,

Martin & Hendy. 

Ardbeg Twenty One coming soon

It was rumoured last year (along with the more recent Ardbeg Kelpie), and it seems it's finally been announced - Ardbeg are releasing an Official distillery release 21yo this month, and it's coming to Australia. It's been a long time since the last official Ardbeg 21yo, which was released all the way back in 2001.

90 bottles will make their way to Australia, to be sold for $565AUD. Considering the UK price of £310, that's a pretty fair price, with almost no "Australia tax".

Released exclusively for members of the Ardbeg Committee, the 46% bottling is said to come from Ardbeg's most perilous days, and celebrates the "dedicated few who kept the spirit alive" (it's hard to believe in the current environment that not too long ago, Ardbeg was facing an uncertain future, but that's how it was).

There's limited detail about the casks that make up the whisky, but the press release does tell us:

Dr Bill Lumsden, Director of Distilling, Whisky Creation & Whisky Stocks at Ardbeg,said: “I selected the casks for this sumptuous, golden whisky as they combine thedistinctive, peppery smokiness of Ardbeg’s award-winning malt with soothing, butteryqualities."

Ardbeg Committee members in Australia can register their interest on 22nd September, with an e-mail to be sent on/around that day we believe.

Cheers,

Martin.

Whisky Advent Calendars by Drinks by the Dram return for 2016

Last year around this time we brought word of the Drinks by the Dram Whisky Advent Calendars. What started off 5 years ago as a one-off calendar (which I badly wanted at the time, and still do) had grown into a whole range, including a £999 "Old & Rare" calendar.

The range has clearly been well-received over the years, as it's back again for 2016, with a whopping 25 calendars, including the "Very Old & Rare Whisky Advent Calendar" for the princely sum of £9,999.95 (side note: if you live outside the UK, it's only £8333.29)!

The full range can be found here, but you might be curious as to what sort of samples you can find in an (almost) £10,000 calendar.

...unfortunately, Drinks by the Dram haven't yet published the full list of drams, but one look at the press shot (below) tells us we can expect Glenfiddich 40yo (which we tasted all the way back in 2012, funnily enough on Christmas Eve) and Port Ellen 5th Release, which should tell us something about the level of drams. Apparently one of the drams is from a full bottle worth £19,000.

Update: The full list is now available, and wow.... (links are to our tasting notes)

Glenfarclas 60 Year Old, Ladyburn 40 Year Old 1974 (cask 74), Private Cask Collection (William Grant & Sons), Karuizawa 48 Year Old 1964 (cask 3603), Balvenie 46 Year Old 1968 (cask 7293), The Balvenie DCS Compendium Chapter One, Yamazaki Age Unknown, Keizo Saji, The Last Drop 50 Year Old Double Matured, Port Ellen 25 Year Old 1979 - 5th Release (2005 Special Release), The John Walker, Port Askaig 45 Year Old, Glenfiddich 40 Year Old Limited Edition, The Balvenie 40 Year Old, The Macallan M, Highland Park 40 Year Old, The Golden Age Blend, Teeling 33 Year Old, Glengoyne 35 Year Old, Auchentoshan 44 Year Old 1966, The Half-Century Blend, The Macallan 42 Year Old 1969 (cask 6860) - The Rarest of the Rare Collection (Duncan Taylor), Pappy Van Winkle's 23 Year Old Family Reserve, Karuizawa 1984 Cask 4021 - Koi, The Glenrothes 1969 (cask 11485), The Dalmore Constellation 1981 - 30 Year Old, Tomatin 1971 44 Year Old.

Does the value of the 24 samples add up to £10k? Quite possibly not. Will people who buy it care? Pretty sure they won't!

To quote the full press release:

"For the fifth year running, the range of Drinks by the Dram Advent Calendars has returned. The selection once again features classics like Whisky, Ginvent and Rum, while exciting new additions include calendars dedicated to Scotch, American, Irish and Japanese whiskies along with calendars full of Glenfarclas Single Malt, independent whisky bottlings from That Boutique-y Whisky Company and Origin Single Estate Gins made with juniper sourced from specific regions all around the world.

The Whisky Advent Calendar was launched in 2012, and has since become a tradition among whisky enthusiasts, letting them count down to Christmas and explore the world’s best whiskies. Each handmade, wax-sealed dram allows whisky fans to sample a new expression, tasting everything from single grain and bourbon to rare Scotch worth up to £600 a bottle.

2016 marks the debut of the Drinks by the Dram Very Old & Rare Whisky Advent Calendar (RRP £9,999.95), developing on the concept introduced by the Old & Rare Advent Calendar launched in 2015. Each calendar is a bespoke wooden box built by hand by cabinet-maker Simon Jewell Designs in Kent, and is available in a walnut or macassar ebony finish. Within every calendar sit 24 individually numbered 30ml drams of some of the world’s most sought-after whiskies, including expressions from long-closed distilleries, a 60 year old single malt and a whisky worth up to £19,000 a bottle.

Drinks by the Dram’s 2016 Advent Calendar range also includes calendars filled with single cask whiskies, mezcal, gin and more. The full range of calendars (listed below) will be available later this month. 

 

Very Old & Rare Whisky Advent Calendar
Old & Rare Whisky Advent Calendar
Premium Whisky Advent Calendar Craft
Premium Whisky Advent Calendar Red
Whisky Advent Calendar Craft
Whisky Advent Calendar Red
Glenfarclas Whisky Advent Calendar
That Boutique-y Whisky Company's Advent Calendar
Single Cask Whisky Advent Calendar
Japanese Whisky Advent Calendar
Scotch Whisky Advent Calendar
American Whiskey Advent Calendar
Bourbon Advent Calendar
Irish Whiskey Advent Calendar
Cognac Advent Calendar
Armagnac Advent Calendar
Rum Advent Calendar
Mezcal Advent Calendar
Tequila Advent Calendar
Absinthe Advent Calendar
Ginvent Calendar
Gin Advent Calendar
Vodka Advent Calendar
Origin Single Estate Gin Advent Calendar
Naga Chilli Vodka Escalation Advent Calendar"

On the slightly more affordable end of the spectrum, the "Scotch Whisky Advent Calendar" appears to include Glenfiddich 18 (tasted here), Talisker Skye and "The Half Century Blend", for £149, whilst the "Old & Rare" (still £999) looks to include Balvenie 30 (tasted here), Glenfarclas 40 (tasted here) and Glenfiddich Excellence 26.

Drinks by the Dram Whisky Advent Calendars are available for pre-order here now.

Cheers,
Martin.

2017 Ardbeg Day release - Ardbeg Kelpie? TimeforWhisky's prediction from 12 months ago coming true?

Just over a year ago, after a lunch with Dr Bill Lumsden we broke the exclusive news that Ardbeg had been playing with Russian Oak, and that we could see the result turn into a future release, perhaps for Ardbeg Day:

"...oh, and about a little experiment Dr Bill is in the middle of, involving Ardbeg aged in Russian Oak. Although coy on the details (when asked for his thoughts on the impact Russian Oak has on the spirit, he said to ask again in 2 years), Dr Bill did suggest that the project (codenamed "Ardbeg KGB" within the distillery), could well be a future Ardbeg Day release. We've seen "Islalympics" (2012), Archaelogy (2013), Soccer World Cup (2014) and Space (2015) as themes, so can we expect to see a Russian-themed Ardbeg Day in the near future? Perhaps."

Fast forward 12 months, and it seems like our prediction may come true in 2017, with these label renderings surfacing today (found in the US TTB database, and flagged to us by good mate The Whisky Ledger):

Now just because Moët Hennessy have filed a few images with the TTB, that doesn't automatically mean we'll see the whisky released, but in the past their database has been a relatively reliable source of information, and the timing seems to line up based on our 2015 discussion with Dr Bill, when he suggested the Russian Oak experiment wasn't quite ready, and to "ask again in 2 years".

If this is indeed going to be a future release, we could see a similar approach to this year's Dark Cove, with a Committee release at a higher ABV (51.7% if the label above is to be believed) and a lower strength "general release".

Whatever the case, it gives us something to speculate over for a little while (whilst we wait to see if that 21 year old Ardbeg actually gets released). I for one would very much love to try a Russian oak-aged Ardbeg!

Cheers,
Martin.

PS: As much as we wanted the label to feature an Australian Kelpie, in this case we suspect the name refers to the mythical Scottish horse-like creature.

This week in whisk(e)y #34 - New Australian SMWS partner bar, JW Rye Cask Finish, Sydney Indie Tasting showcase and Bar High Five comes to Hong Kong

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...

The Gresham becomes Queensland's first SMWS partner bar

Joining the ranks of some of our favourite Aussie bars, including Whisky & Alement, Eau de Vie and Shirt Bar, is Queensland's The Gresham, recently been announced as Queensland's first (and only) Scotch Malt Whisky Society partner bar.

According to Matt Bailey, Brand Ambassador for SMWS (and good mate of TimeforWhisky):

“What we look for in a partner is those who have a proven dedication to serving their guests the best spirits in the world,” he said “It’s not just about stocking the world’s best whisky, it’s about the people serving that product having extensive knowledge and are passionate about single cast and cast strength Scotch Malt Whisky. 

Ryan Lane’s the manager there, his team and the owners of The Gresham all have a demonstrable track record of excellence in product choice and knowledge, not just in whisky but in all the beverages they stock and the way they serve them”.

One to check out if in Brisbane.

New Johnnie Walker "Rye Cask Finish" released in Australia

We heard about this one a while ago, and now the Johnnie Walker Rye Cask Finish is available in Australia. Whilst the "rye" in the name might throw a few people, this is still very much a blended Scotch whisky - just one finished in ex-rye whiskey casks. We love a good rye here so it'll be interesting to see what effect ex-rye casks have on a 10yo, Cardhu-heavy Johnnie Walker blend.

Somewhat bucking the NAS trend, this one's bottled with a clear (10 year old) age statement on the bottle, and also at a healthy 46% ABV (as opposed to many blends nowadays, bottled at 40 or 43%).

Quoting the press release:

"Rye Cask Finish is a Scotch whisky blend that showcases the best of Scottish blending and maturation expertise and has already picked up numerous international awards including gold at The International Spirits Challenge 2016 and silver at the 2016 San Francisco World Spirits Competition.

With Cardhu single malt at the heart of the blend, Johnnie Walker’s Master Blender Jim Beveridge used whiskies matured for at least ten years in first-fill American Oak casks. He finished the Scotch in ex-rye whisky casks, creating a complex new whisky with rich layers of flavour starting with creamy vanilla notes and transitioning to a more spicy finish.

Johnnie Walker Select Cask – Rye Cask Finish is the perfect gift for Father’s Day (available nationally) and has a recommended retail price of $70 (700ml)."

We'll hopefully have our own tasting notes posted in the near future.

"Indie Tasting" independent spirits showcase returns to Sydney

On Sunday 18th September, Sydney will see over 40 suppliers showcasing 120 boutique spirits at the annual "Indie Tasting", to be held at the always-fun Frankie's Pizza (I mean the "always fun" part. On a recent trip back to Sydney, I visited on a Tuesday night and what I saw was a scene I thought was long-dead in Sydney, thanks to the lockout laws...riotous good times.)

Not to be confused with Independent bottlings (aka "Indies" or "IBs") which often provide an alternative insight into a particular distillery, this event celebrates small, boutique, independent (I hesitate to use the word "craft") spirits.

Indie Tasting founder, David Spanton, shares, “These definitely aren’t your run-of-the-mill bottleshop offerings. Many haven’t even made it to the bottleshop or backbar yet. Thanks to a boom in the local distilling industry, home grown Aussie spirits are making a big appearance. This showcase is about helping small brands get more visibility in today’s competitive market. And Sydney is the perfect city to host such an event with its thriving small bar scene and passionate bartending professionals and drinkers.”

Brands on show will include Young Henry's (yes they do spirits now!), Poor Tom's, Applewood (their Red Okar is a pretty unique alternative to Campari), Adelaide Hills, Beenleigh, Husk Distillers, Hippocampus, Four Pillars, West Winds, Melbourne Moonshine and whisky distillery Whipper Snapper, not to mention six distilleries from North Carolina, including one producing a "blonde whisky" (?!), which sounds intriguing.

With tickets only $40 (pre-sale) or $50 (on the door), it sounds like a pretty bloody good way to spend a Sunday arvo.

Details:
Indie Tasting Sydney
Sunday, 18 September, 12pm – 5pm
Frankie’s Pizza, 50 Hunter St, Sydney, NSW 2000
Tickets: $40 online, $50 on door (pending availability).
Link: https://www.eventbrite.com/e/indie-tasting-sydney-2016-tickets-26191609810

Bar High Five (pop up) comes to Hong Kong
Earlier this year Hong Kong's Landmark Mandarin Oriental welcomed famed NYC bar Please Don't Tell (PDT) for a pop-up, taking over the small upstairs part of MO Bar ("The Shell") and turning it into an incredibly realistic replica of the original bar.

This September and October it's set to happen all over again, this time with Japan's Bar High Five - a Japanese cocktail institution and currently rated Asia's third best bar.

Ensuring the utmost authenticity, the bar will be presided over by founder Hidetsugu Ueno (winner of this year's International Bartender of the Year award at Tales of the Cocktail). We've met and exchanged a few e-mails with Ueno-San over the past few years (most recently during this year's Tokyo International Bar Show + Whisky Expo) and as well as being an absolute master of his craft, he's a really nice, genuine bloke.

"With BAR HIGH FIVE founder and master bartender, Mr Hidetsugu Ueno, heading the cocktail-making team, the pop-up will open in MO Bar’s upstairs private room, The Shell, between 1 September until 31 October 2016. The Shell will be transformed into a jewel-box venue reminiscent of Mr Ueno’s glamorous Ginza institution.

Guests are invited to join an Instagram photo contest to win a two-night stay for two people at Mandarin Oriental, Tokyo and visit the original BAR HIGH FIVE in the city’s Ginza district.

Mr Ueno and his team of award-winning mixologists, Ms Kaori Kurakami and Ms Yuriko Naganuma, will present 14 specially crafted cocktails at the pop-up. Since starting his career in 1992, Mr Ueno has won many awards and consistently been a finalist at the world’s leading cocktail contests.

The pop-up will shine a light on the idiosyncratic art of Japanese bartending, celebrating Mr Ueno’s legendary theatrical approach, which includes meticulously carving giant blocks of ice into intricate diamonds, a spectacle guests find as enjoyable as the crafted and often playful cocktails he makes.

To complete this exclusive experience, The Landmark Mandarin Oriental, Hong Kong’s Culinary Director, Richard Ekkebus, will present a bespoke menu of gastronomic treats, including charcuterie of Ibérico Bellota Ham and the finest Iberian specialities by Bellota Bellota."

It's fair to say we're a little bit excited about this one. Stay tuned for a review and plenty of photos of the transformation in early September.


Until next time...

Cheers,

Martin.