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. 

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. 

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.

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

As you might know if you read this blog regularly, we get a fair few interesting press releases and news articles here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week or so (including other interesting whisk(e)y news Steph, Hendy & or I think you might enjoy). So on with it then...

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

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

"WINNER OF THE AUSTRALIAN MALT WHISKY TASTING CHAMPIONSHIP ANNOUNCED:

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

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

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

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

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

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

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

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

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

Congrats to all winners, and everyone who took part!

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

150 years of cocktails

Quoting the press release:

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

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

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

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

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

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

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

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

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

We will post our coverage of the celebration shortly.


Until next time...

Cheers,

Martin & Hendy. 

This week in whisk(e)y #32 - The Balvenie's David Stewart tours Australia, Teeling release 2nd whiskey in "The Revival" series and Jameson & Young Henrys commence "Boilermates" partnership

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...

David Stewart of The Balvenie tours Australia this July
Last month we enjoyed The Balvenie's "DCS Compendium" launch in Hong Kong, in the company of the brand's global ambassador Sam Simmons. This month Sam will be in Australia, joined by The Balvenie's iconic Malt Master David Stewart, who has been with the distillery since 1962!

Long-time readers might remember our masterclass with David Stewart last year in Hong Kong, or our interview with Sam in 2013.

The DCS Compendium will be a set of 25 bottles, released in 5 "Chapters" of 5 bottles each, and accompanied by a book written by Sam Simmons. Each chapter explains the themes of that year’s collection in detail and explores the fundamental aspects in the development of David’s career – including Influence of Oak, Secrets of the Stock Model and Expecting the Unexpected.

Chapter One was released in October 2015, and comprises the following 5 whiskies: 

• 1968 Aged 46 years
• 1978 Aged 37 years
• 1985 Aged 30 Years
• 1997 Aged 17 years; and
• 2005 Aged 9 years. 

Unlike Hong Kong (which has only received one official bottle for sale, the 1978, rather than the full Chapter), the complete Chapter One is currently available in Australia through Dan Murphy’s for $57,000.

David is on a week-long tour, commencing today (Friday 15th July), which will see him conduct a series of education sessions for both trade and consumers.

Teeling Whiskey releases second "The Revival" bottling - 13yo single malt Irish whiskey finished in ex-Calvados casks
Following on from Teeling Whisky Company's' recent 15yo "The Revival" (tasted here) comes the second "Revival" bottling - this time a 13 year old single malt aged for 12 years in ex-Bourbon casks, and a further year in 250 litre ex-Calvados casks.

We've loved all the weird and wonderful maturation techniques / finishes that Teeling have been doing for a while now, so can't wait to see what sort of impact ex-Calvados casks have on their single malt.

Bottled at 46%, "The Revival Volume II" will initially be available in the UK and Europe, followed by select international markets (including Australia, but HK hasn't yet been confirmed).

Press release below:

"...The second limited edition bottling in The Revival Commemorative Series, Volume II, consists of a 13 Year Old Single Malt Irish whiskey distilled in 2002 and matured initially for 12 years in ex-Bourbon casks. It is then given a further 12 months’ maturation in 250 litre ex-Calvados French apple brandy casks imparting an extra apple and pear character unique to Irish whiskey. Further by bottling at 46% ABV with no chill filtration completes an Irish whiskey of true character.

 The expansion of the Teeling Whiskey range continues with the release of The Revival Vol II which joins their stable of award winning Irish whiskeys which have won over 75 International accolades over the last three years. The maturation provided by the Calvados cask creates a unique taste profile, reminiscent of floral baked apples and cinnamon rounded off with a toffee sweetness that’s perfectly balanced with a white pepper spiciness. The signature tart green apple and cut grass hues of this limited edition Single Malt can be enjoyed neat, with water or in a cocktail.  

Jack Teeling, Founder and Managing Director of the Teeling Whiskey Company, commented, “The one-year anniversary of our award winning distillery and visitor centre is a major milestone in the history of the Teeling Whiskey Company. We released Revival Vol I when the distillery first opened and one year on we are proud to unveil a second celebratory bottling – The Revival Vol II.

Once again we selected a very special whiskey to celebrate the revival of distilling in Dublin with the first ever Calvados cask matured Irish whiskey. Our second bottling will be limited to only 10,000 bottles and sold both through our distillery as well as our domestic and international distributors.""

Young Henrys and Jameson Irish Whiskey announce ‘Boilermates’ partnership
We love a good boilermaker here at TimeforWhisky, and also love a good Aussie craft beer. As we (obviously) love whisk(e)y, it's fair to say we're excited about this new partnership between Jameson Irish Whiskey and Young Henrys (a great microbrewery based in Newtown, Sydney), involving Jameson's "Caskmates" whiskey - an Irish whiskey finished in ex-beer casks. We tasted Caskmates last year, and far from being a gimmick, the stout finishing actually gives the beer lovely dark, coffee-like notes. In short, it works well.

From now until the 31st August 2016 participating venues across Australia will be serving Jameson Caskmates x Young Henrys boilermakers. The boilermaker, being re-branded as a ‘Boilermate’, consists of a Jameson Caskmates serve paired with a Young Henrys beer of choice. 

To find out more and for a list of participating venues go to www.younghenrys.com/boilermates

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

Cheers

Martin. 

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

As you might know if you read this blog regularly, we get a fair few interesting press releases and news articles here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week or so (including other interesting whisk(e)y news Steph, Hendy & or I think you might enjoy). So on with it then...

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

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

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

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

Prizes this year are as follows:

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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



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

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

To quote the press release

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

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

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

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


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

Cheers, 
Martin.

This week in whisk(e)y #30 - World Whisky Day at Tokyo Bird, Exile Casks "The Trojan" and John Walker & Sons 2016 release

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...

World Whisky Day at Tokyo Bird (Sydney)
As far as bars go, we love Tokyo Bird here, not just because we were mates with the team before it opened, but also because it's a genuinely cool, relaxed bar with a great vibe, an awesome selection of Japanese whisky, great yakitori, and well thought-out classes and events.

Following a sold-out night of whisky tasting on World Whisky Day in 2015, Tokyo Bird is extending the whisky celebrations for the entire week leading up to the big day, with whisky cocktails, tasting flights, and a Japanese whisky-matched dinner in collaboration with Melbourne’s Adam Liston, ex chef and owner of Northern Light Yakitori Bar.

“We’ve seen the explosion of interest in whisky first-hand here, especially Japanese whisky,” says Tokyo Bird owner and general manager Jason Ang. “Over the past 15 months that we’ve been open, connoisseurs and novices alike have enjoyed our 80+ varieties of Japanese whiskies – many of which are not available at other bars, even in Japan ­– while drinking us dry out of the likes of Yamazaki 12 and Hibiki 12 on several occasions!

“The enthusiasm for whisky is contagious. It’s great to see people introduce their partners and friends to whisky through their favourites on our menu, or through tasting flights or even whisky cocktails,” Jason adds. 

The bar will be running the following events for World Whisky Day (or perhaps that should be World Whisky "week"):

WORLD WHISKY COCKTAILS - all week from MONDAY, 16 MAY
Available all week, Tokyo Bird bar manager Yoshi Onishi has concocted five whisky cocktails featuring a dram from each Japan, Scotland, Australia, Ireland and the US - to celebrate the world of whisky / whiskey / bourbon.
Available Monday 16 May - Saturday 21 May
Cocktails from $18 

JAPANESE WHISKY DINNER - TUESDAY 17 MAY
Tokyo Bird is hosting an exclusive dinner in collaboration with Melbourne's Adam Liston (ex chef / owner of Northern Light Yakitori Bar). Indulge in five premium Japanese whiskies and five courses of modern Japanese cuisine in celebration of Japan's 'water of life'.
Tuesday 17 May; 6pm or 8.30pm sitting
$135 per person; bookings essential via info@tokyobird.com.au
See whisky menu here (food menu to be announced late April)

WORLD WHISKY DAY TASTING FLIGHTS - SATURDAY 21 MAY
From 1pm on World Whisky Day, choose from four whisky flights covering world or Japanese whiskies to taste your way through the glorious world of whiskies!
Saturday 21 May, from 1pm
Bookings available; email info@tokyobird.com.au
Whisky flights from $38 (to be announced)



Exile Casks' First Release - "The Trojan"
Those who have been reading the whisky "blogosphere" for a while may be familiar with Joel Harrison & Neil Ridley - founders of caskstrength.net who went on to become "whisky celebrities" through their writing, events, "A to Z" of whisky, blog and general fun attitude to the world of spirits. Since shuttering the caskstrength site, they've started up World's Best Spirits and recently launched their first whisky under the "Exile Casks" banner - a 25yo single cask Speysider at 57.1%, with a total outturn of 306 bottles (500mL).

Whilst the distillery of origin is unknown, the story is that the cask was found in a distillery other than the one in which it was distilled (hence the "Trojan" name). All you need to know though, is it's a 25 year old single cask Speysider, for £65, about which Dave Broom said:

"You’d be a fool not to buy it for quality and for price"

and Serge Valentin (of WhiskyFun.com) said:

"Excellently modern. Well done."

We're a little surprised that, given the excellent pricepoint and good reviews, there are still bottles available (we ordered ours on release day), but there you go. You get pick one up here (worldwide shipping is available). We'll have tasting notes up once ours arrives.

John Walker & Sons Private Collection - 2016 Edition
Another year, another exquisitely presented John Walker & Sons "Private Collection" - the 2016 edition this time. Following on from 2015's red-hued release, and 2014's blue release comes this honey-coloured release, again limited to 8,888 bottles.

Of course, it's the liquid that counts though, and this year's interestingly makes significant note of the grain whiskies within, even listing the distilleries. We're not sure if this is to become a trend with these releases, but we like it.

To quote the press release:

“This is the most complex edition to date in its making, blended with whiskies drawn from over 100 casks due to the many subtle variations required in flavour styles and effects, and the precious little remaining after the lost ‘Angels’ Share’ from years of maturation.

The blenders had the luxury of selecting, one by one, rare casks of Single Grain Scotch Whisky, including from five Johnnie Walker distilleries (four now silent and therefore irreplaceable – Caledonian, Cambus, Carsebridge and Port Dundas). These were gathered into two styles - woody, vanilla fudge notes, and sweeter, estery, honey notes – and laid down in casks for several months of marrying to ensure seamless integration of flavours and smoothness in the final blend.

Grain whiskies, as well as having soft, delicate, honey, heady or estery characters expressive of each distillery and the cask in which each whisky has matured, are also vital in revealing the wealth of malt whisky flavours.

In the 2016 Edition, they are set exquisitely against unique casks of a Highland Single Malt Scotch Whisky from Jim’s treasured experimental stock. Aged in American oak with specially chosen cask ends, the result is a wonderfully subtle distillery character. Mature and intense, yet restrained, it highlights the effects of the grain whiskies in the blend gloriously.

After marrying individually, the three components were blended to 43.0% ABV to reveal the myriad delicate aromas and flavours." 

The 2016 Private Collection release is available in Hong Kong (from selected retail stores) and in Australia (from Dan Murphy's), for $977AUD.



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

Cheers, 
Martin.

This week in whisk(e)y #29 - Glenmorangie Milsean Australian launch, Sweet and Savory Pairing with Glenmorangie in Hong Kong, Sydney's Grain Bar exceeds 200 whiskies, World Class Hong Kong kicks off for 2016

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 Milsean Australian launch
The next "Private Edition" Glenmorangie has recently launched in Australia, following on from 2015's Tùsail and 2014's Companta. Named "Milsean" (pronounced "Meel-shawn"), the whisky (as with previous Private Editions) has been finished for several years in an alternative cask, only this time, those casks, Portuguese wine casks, were first deeply toasted. The result is a sweet and spicy character "reminiscent of the sugared delights in tall glass jars which once decked the shelves of every traditional confectioner’s store".

If there was any doubt as to the sweet nature of the liquid, a quick look at the candy store-like packaging should dismiss any concerns!

To quote Dr Bill himself:

“A glass of Glenmorangie Milsean transports me straight to an old fashioned sweet shop with its sweet and spicy bouquet, with hints of sugar cane, ripe fruits and fudge. Extra-maturing Glenmorangie in heavily toasted red wine casks for the first time, has allowed us to create a whisky recalling a bygone era. I hope its deep tastes of cherries, angelica, candied orange peel and unusual intensity of caramelised fruits, will surprise and delight whisky aficionados and malt connoisseurs.”

Milsean is available from the Moët Hennessy Collection now, for $150AUD. We're told the Hong Kong release is imminent.



Sweet and Savory Pairing with Glenmorangie
Speaking of sweet Glenmorangies, the distillery has partnered with 12 popular Hong Kong restaurants to introduce Sweet & Savory Pairing menus, from now until April 30th.

We already know Glenmorangie pairs well with various dishes from our lunch with Dr Bill last year, so we're sure these pairings, which include Nectar D’Or paired with Salted Caramel Macaroon, Quinta Ruban paired with Jamon Serrano Ham and Signet paired with Chocolate Craquelin, will be just as expertly matched.

The following restaurants are offering the Sweet & Savory Pairing menus between now and April 30th:

Bao Bei	77 Wyndham Street, Central District
Bitters & Sweets	1/F, 52-54 Wellington Street, Central
Little Lab	Shop B, G/F 48-50 Staunton Street
001	Shop G1, LG/F, Welley Bldg, 97 Wellington St
Topiary	3/F, Hilltop Plaza, 49 - 51 Hollywood Road, Central
The Woods	17 Hollywood Rd, Central
Jimmy's Kitchen – Central	G/F South China Building,1-3 Wyndham Street, Central, HK
Jimmy's Kitchen – Kowloon	G/F Kowloon Center,29 Ashley Road,Tsim Sha Tsui
Steik World Meats	Shop 14 Level 3, K11, 18 Hanoi Rd, Tsim Sha Tsui,
Osteria Felice	Shop 16-21, G/F, Hutchison House, Harcourt Rd, Central
Bobby's Rabble	57 Peel Street, Central
Ritz Carlton The Lounge & Bar	102/F, Ritz Carlton Hotel

Diageo World Class 2016 kicks off in Hong Kong
We love Diageo World Class here - the global cocktail competition which continues to inspire incredible, inventive cocktails year on year.

The Hong Kong round has kicked of for 2016, with bartenders given to 3rd April to construct a "daytime drinking" cocktail using Bulleit Bourbon or Rye (both of which we've loved since we visited Diageo Sydney back in 2013).

"The Hong Kong & Macau leg of this year’s competition will take place over three rounds, with the first commencing Monday 29th February until the 3rd April. Bartenders are asked to create a cocktail suitable for mid-afternoon consumption using Bulleit Bourbon or Bulleit Rye Whiskey. The challenge asks bartenders to consider factors such as the occasion the drink is served at, be it outdoors, at a wedding or a BBQ, and also that given the time of day, an appropriate alcoholic strength. Bartenders must submit their drink online at bit.ly/worldclasshk, post to social media and make it available in their bar."

Sydney's Grain Bar exceeds 200 whiskies
Sydney's Grain Bar (in the Four Seasons Hotel) might not have originally seemed like a "whisky bar" (though we did love it enough to include it in our "Top Sydney Bars" list right from the start), but recently it's slowly established itself as a serious contender.

As well as holding several serious whisky events (like the Russell's Reserve launch last year or the Laphroaig Masterclass with John Campbell), the bar now boasts over 200 whiskies and has launched a "Flight of the Week" program, offering a different set of four 15ml whiskies for AU$40 each week, Monday to Sunday.

With a menu that spans the world (Scotland, Japan, Ireland, Canada, Wales, US, Sweden, South Africa, India and Taiwan), there should be a dram for everyone, from $10 for a Hakushu Distiller's Reserve, to $380AUD for an OB Port Ellen 9th Release 30 Year Old.

(From personal experience, they also make fantastic cocktails too.)

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

Cheers, 
Martin.