'Ladies who Whisky' launch at Hullett House

We’ve been fans of Hullett House’s Whisky@Stables bar since it opened in 2014 - for the whisky selection and theme that seamlessly ties the menu, décor and drink to produce a relaxed space to enjoy a dram or few. What’s new and interesting is a new series of tasting evenings called ‘Ladies who whisky’ (which we originally mentioned back in May) that aims to celebrate whisky with the fairer sex. As a "lady who whiskies", I went along to the sample night / launch to check out what this event was all about.

The sample class was run by John of the Aroma Academy, our kilt-wearing friend who enjoys a variety of whisky-based roles here in HK as an Aroma Academy presenter, distributor of Hepburn's Choice, and Asia Pacific importer of Glencairn glasses. The intimate space of the Whisky@Stables bar was full of a diverse selection of women from different careers, backgrounds and experiences with whisky - and a fair few men came along for the ride too. The majority of attendees admitted that they were new to the world of whisky, so they were in the right place.

John talked the group through whisky vocabulary, how to recognise aromas, what aromas may be detected in whisky, and how our past experiences with smells influence what we now pick up. We were given various oils to smell and guess the scent, and then as a group matched scent profiles to a whisky. On the whole it was a lot of fun with great company, delicious canapés and a tasty dram to finish on.

The future sessions run fortnightly throughout throughout June, July and August and contain some interesting pairings, such as whisky and cheese, whisky and fashion, whisky and caviar and even and whisky and lipstick! See this link for more information.

- Steph.

Annandale Distillery - A Spirit reborn

One the same weekend I attended Malt Masters HK, TimeforWhisky was also invited to a presentation of the Annandale Distillery project, organised by Eddie Nara, Co-founder and Chairman of Malt and Grain Whisk(e)y Society Hong Kong. Martin sure picked a busy (whisky) weekend to be away!

The presentation was led by Professor David Thomson, Founder and chairman of the Annandale distillery project. David’s lovely wife, Teresa Church who has worked closely with him in each step of the project greeted all guests and appeared genuinely interested in learning about the backgrounds of all attendees. The event was the first time Annandale’s new make ‘Rascally Liquor’ had been launched in Hong Kong.

David’s whisky passion developed and grew over time as his wife gifted him with bottles of whiskies for birthday and Christmas celebrations. He read about Annandale in the book ‘Scotch Missed’ by Brian Townsend and went on to purchase, renovate, and re-build the Annandale brand. Hailing from marketing, market research and brand development background, David and Teresa purchased the building in 2007, commenced restoration in 2011 and started production in late 2011. Conveniently located on the England-Scotland border, Annandale was one of the oldest legal distilleries in Scotland and was previously owned by 3 families, one of which was John Walker and Sons (1895-1918).

David took the group on a photo journey of the grounds and production process, and detailed the creation of the branding of the ‘Rascally Liquor New Make’ (63.5%) which comes in both peated and unpeated varieties. The peated new make aims to be smoky and complex and the spirit is currently being matured in second fill bourbon and sherry casks. The unpeated new make aims to be fiery and fruity, and uses different yeast to what is used in the peated process. Each will be sold as new makes to give consumers a taste of what is to come [Martin: and to no doubt provide some income until such time the distillery starts offering "whisky"].

 

The names and branding of each single malt (which will be ready for purchase and consumption in 3 years time) reflect both the rich maritime history of Annandale, as well as prominent local individuals including King Robert Bruce, the 7th Earl of Annandale who was also a warrior and liberator of Scotland; and Robert Burns, Poet, song writer and Baird of Scotland (and excise man of Annandale). The Man O’Swords (peated single malt) and the Man O’Words (unpeated single malt) will be sold at 46% alcohol by volume.

Despite not typically sharing Martin's enthusiasm for new make, I found myself enjoying these - especially the peated version. It will be interesting to see how these turn out as "whiskies" when they are released as such in 3 years time!

- Steph

Wild Turkey Spiced launch event (by Steph)

Gruppo Campari, in association with Men at Work Comms launched the new and innovative Wild Turkey Spiced on a steamy Wednesday afternoon last week at Campari HQ in Sydney's St Leonards. The young crowd were introduced to the first "spiced Bourbon" in Australia, and the first-ever spiced Bourbon from what Wild Turkey are calling the “island of Kentucky”, in the office's relaxed Campari bar (complete with blow-up palm trees, sand and an exceptional harbour view).

 

“I wanted to develop a product that brought to life the best of our robust Bourbon, while delivering the smoother taste. Wild Turkey Spiced is a Real Kentucky Bourbon with flavours of Vanilla & Caramel and hints of Clove and Cinnamon” said Eddie Russell, Wild Turkey Master Distiller and Bourbon Hall of Famer (not present at the event).

Did it mix well? Absolutely! Oliver Stuart (“Ollie” - below), National Brand Ambassador at Campari Australia was the maestro behind the bar, mixing the sweet and spicy spirit with Coca Cola (i.e. the “hero” drink), dry, or freshly squeezed apple juice. Alternatively, it was perfect on its own with ice - still clearly a Bourbon, but with a spicier, fuller, sweeter taste.

Jordan Berger, NSW Brand Ambassador at Campari Australia was entertaining as “Jay”, the stranded-on-a-deserted-island surfer who found an indistinguishable bottle of locally-made spirit deep in a cave half buried under a mound of sand. Legend has it it was delicious on its own, amazing when mixed, and much-sought after by the Wild Turkey distillers when introduced to them.

This was the first event hosted by Gruppo Campari and Men at Work Comms that TimeforWhisky had attended, and it was clear that both were out to impress their guests. Delicious (and addictive) mini pies and sausage rolls were served, which went brilliantly with the spiciness of the Bourbon.  Plentiful platters of fruit, cheese and dips kept all guests thoroughly satisfied, not to mention the drinks (unfortunately I left before the Old Fashioneds came out, but I'm told they were very good!)

Wild Turkey Spiced is available nationwide with a recommended retail price of $49.99AUD per 700ml bottle (though on a visit to Dan's today Martin and I saw it for around $40AUD). http://www.facebook.com/wildturkeyau has additional information.

- Steph. 

"My take on Whisky" - by Steph

While Steph (my wife) has been a regular contributor to this blog in the form of support, joining me at the many, many tastings/events/tours, and allowing my growing Whisk(e)y collection to take over the living room, this is her first post. Hopefully the first of many!

If you had told me 10 years ago that I would be immersed in all things whisky at this point in my life, I would have given you an odd look and walked the other way. Whisky had the reputation, at least with me, of being an old man’s drink that even my father wasn’t interested in. When Martin, my boyfriend at the time (now husband) ordered  a dram at Marble bar a good few years ago I turned my head in revulsion and demanded to know why he would choose to drink something that smelt (and presumably tasted) like Iodine?! My taste buds have shifted since that day.

Whisky tastings are a great way to spend a weekday night, and a nice way to explore different varieties. I love it when the structure of tastings change and evolve because I am so sick of hearing how whisky is made!

I love whisky fairs now that we know so many of the people there. I love the energy, passion and humour of many brand ambassadors that we have been lucky enough to get to know. I particularly love when stands have high quality chocolate sitting alongside the bottles of whisky (HELLO Glenfiddich!) I am always frustrated when exhibitors discredit me and my interest in whisky and talk solely to my husband. Gender inequality much?

Coincidently, many whisky fairs often occur around the time of my husband’s birthday (October) which allows me the opportunity to observe what he enjoys before I make an excuse to use the ladies while I race around to the shop and buy him what he covets (I bought him 4 bottles in 2012). It makes birthday present shopping a breeze!

My favourite time to drink the stuff is on a rare Friday night that I happen to be home alone. I put on my pyjamas, cue up a girly rom-com, and explore our liquor collection. I'll either stick with my old favourite (Lagavulin 16), try something that I know I like (Laphroaig PX cask, Balvenie 15, Gentleman Jack) or explore something different (e.g. One of the Glenfiddich special editions, a Scotch MaltWhisky Society interestingly-labelled bottle - Pulled Pork with Chocolate Mousse - anyone?)

These days I still can’t handle the strength and bitterness of new make (please don’t tell me it’s smooth because how can something so strong that it burns my throat be ‘smooth’?) and I do add a few drops of water when the alcohol strength shocks my system. I prefer the aged whiskies, particularly when they are aged in a sherry, sauternes or port casks.  I appreciate a good Islay whisky as I have developed a taste for the smokiness.

I am thoroughly enjoying this journey into whisky and the great people that we are meeting along the way. I am proud of my husband for his dedication to his blog, which is opening up more opportunities for him to be further immersed into the whisky world, while taking me along for the ride.

- Steph.