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 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:
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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).
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.)
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.
