Whiskies & More, Timeless & Tasty and 3 delicious single casks from Laphroaig, Glentauchers and Ardmore (Tasted #407 - #409)

Whisky fans in Hong Kong would find it hard not to notice the proliferation of new whisky shops these days - it seems like every week there's a new one, opened by a passionate whisky lover (or group of whisky lovers), and on the whole it's a great thing for the whisky scene.

Whiskies & More however are a little different. Part shop, part distributor, part whisky events coordinator, W&M and their online shop, Timeless & Tasty are run by passionate whisky lover Hil, someone for whom I have massive respect, having come from the same industry I work in (not whisky - this is just a hobby for me) and switching it up to run a successful business in whisky.

Not only that, but Whiskies & More  also arrange some of the most epic whisky tastings in Hong Kong (like when they brought the guys from WM Cadenhead out for a tasting of 6 whiskies, straight from the still maturing casks, including 3 closed distilleries!)

The list of brands Whiskies & More distributes includes a number of hugely-respected independent bottlers (Asta Morris, AD Rattray, Elements of Islay, WM Cadenhead, Blackadder), well-loved OBs (Arran, High Coast, others) and even my favourite Cognac Vallein Tercinier (aka the cognac for malt lovers). The fact that Whiskies & More so regularly bring out guests from these brands for regular masterclasses in HK (like Bert from Asta Morris) is a testament to the relationships Hil has built in a short space of time.

To try out some of the range, Hil recently gave me a few samples from three of W&M's brands, all of relatively young ages, and all proof that "age is but a number":

• THE SINGLE MALTS OF SCOTLAND – AIRD MHOR 8 YEARS 
• AD RATTRAY CASK COLLECTION – WILLIAMSON 6 YEARS - bottled for Whiskies & More to celebrate World Whisky Day 2017.
• ASTA MORRIS – GLENTAUCHERS 8 YEARS - bottled for the One Year anniversary of Whiskies & More.

Asta Morris Glentauchers 2009-2017 (52.5% ABV, 8yo, Speyside, Scotland, 1 of 90 bottles, $995HKD)

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Colour: Orange-brown gold.

Nose: Spirity and fruity at first, with some varnish and sultanas, and a slight peppery note. After a few drops of water, some Vegemite and barbecued meat.

Palate: Rich and sweetly sherried - more sultanas, a nuttyness, pear notes and some red fruits.

Finish: Long, with some light tannins, sugar-coated sultanas, dried apricots and pears.

Rating (on my very non-scientific scale): 90/100. A simple yet surprisingly moreish dram.

The Single Malts of Scotland Aird Mhor (Ardmore) 2009-2018 (59.4% ABV, 8yo, Highlands, Scotland, 1 of 123 bottles $850HKD)

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Colour: Straw

Nose: Spiced fruit, cinnamon eggnog. Hints of peppery smoke.

Palate: Similar to the nose, with more cinnamon and more pronounced peat smoke, followed by some flamed orange peel, cardamom and Christmas cake.

Finish: Long, with smoky-sweet stone fruits at the very end.

Rating (on my very non-scientific scale): 87/100. From an ex-Laphy barrel, I learned afterwards!

AD Rattray Williamson (Laphroaig) 2011-2017 (61.3% ABV, 6yo, Islay, Scotland, 1 of 96 bottles $850HKD)

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Colour: Light straw.

Nose: Big campfire peat smoke with some stone fruit notes, and slightly medicinal notes (but not an "iodine bomb").

Palate: Hugely mouth-coating. Spicy peat, meaty, oily, some tobacco and leather, then some toasted bread, apricot jam and some barbecue smoke.

Finish: Medium to long in length, sweet with caramel notes and just a hint of smoke.

Rating (on my very non-scientific scale): 91/100.


With Christmas around the corner,  W&M's shop Timeless & Tasty would be worth a look for anyone looking to buy a whisky present (it can be for yourself - we won't tell), as would the above three whiskies.


Cheers,
Martin.

Islay Adventure (Tasted: #282 - 285)

When an offer to sample four different Islay bottlings was put up on Dram Full Sydney by Nicholas of whisknick, I jumped at the offer. In the line up were four bottles that Nick brought back from his Scotland trip, including:

1. Port Charlotte Valinch Heavily Peated - a DIY bottling that is available to visitors of the Bruichladdich distillery
2. Laphroaig 10 Original Cask Strength - this is the one expressions I've heard mentioned quite a few times, positively
3. Bowmore Hand-Filled - filled with 17yo Bowmore whisky aged in a Bordeaux wine cask; and
4. Ardbeg Perpetuum Distillery Reserve - having had the regular Perpetuum release on Ardbeg Day, it was good to compare the two. 

The night itself was unassuming, being hosted at Tokyo Bird, the local yakitory / whisky bar in downtown Sydney. It was a night about the four whiskies and the good company of other Dram Full Sydney members.

Port Charlotte Valinch Heavily Peated ex-Oloroso Sherry Cask (63.2% ABV, 10yo, bottle 348/680, Islay, Scotland, not commercially available)
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One should get rather excited when presented with a bottle of Port Charlotte, or Octomore or Bruichladdich for that matter. Over the years, under the helm of recently retired Jim McEwan (who we met back in 2014), different expressions from the three Bruichladdich lines continued to impress drammers. This Port Charlotte 'Valinch' ex-Oloroso expression was no different - though being a DIY bottling range, sadly, one must return to Islay for a refill. So with the malt heavily peated, yes, complex and enjoyable, certainly.

Colour: Gold

Nose: The nose is filled with jamon, yes, Spanish Iberico jamon and caramel ice cream. The sherry and oak carries through on the whiff.

Palate: The palate is nice and complex and cask strength big. There's the big douse of peat, cherries, strawberries followed by a briny note and black pepper spices that come out at the end. 

Finish: Extremely long, peppery with a hint of brine. There's a slight oak in there too.

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

Bowmore 'Hand-Filled' - Bordeaux Cask (57.3% ABV, 17yo, Islay, Scotland, no longer commercially available)

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I was excited to taste this special Bowmore and as with the Valinch, I knew that this might have been the only opportunity to taste this particular Bordeaux cask matured expression (unless of course, I make the trip to Islay). The use of a Bordeaux cask reflects the slightly different path this Bowmore takes when compared to its traditional lines. Similar to the recent release of the Mizunara Cask Finish last September (which Martin tasted here), it seems that Bowmore is in the midst of experimenting with different non-traditional casks over the past few years.

Colour: Almost cough syrupy; amber / red

Nose: The nose is sweet, vanilla, mascarpone and lemon cheesecake

Palate: The palate carries through the citrus 'tropical' note with plenty of lemon and lime on the first taste before becoming extremely peppery and mellowing out into a sweet cheesecake. I can't seem to pick up the light Bowmore peat, where has it disappeared to?! The age of this particular malt may shed some light on the whereabouts of the peat. The palate is exciting nevertheless.

Finish: Just like the PC Valinch, the finish on this is extremely long.

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


Laphroaig 10 'Original Cask Strength' (56.3% ABV, 10yo, Batch 007, Islay, Scotland, $1,880HKD)

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One of the favourites from Laphroaig's core range - a cask strength play of its highest selling, ever-classic, Laphroaig 10. This was my pick of the four expressions on the night.

Colour: Copper

Nose: There are loads of Laphroaig peat notes on the nose, just like its classic brethren, this Laphroaig stands out as a Laphroaig. The salty, maritime, damp forest woody notes are heavily present on the nose. Though what I also found on the nose were a subtle layer of sweet strawberry and tropical fruits.

Palate: The higher ABV hits you quite strongly, followed by the strong maritime notes from the nose that are mixed with the peppery spices. The heavy Laphroaig peat note comes at the end, as combined with a hint of malty vanilla.

Finish: Extremely long and the peat smoke, along with the residual spices linger for some time and more.

Rating (on my very non-scientific scale): 94/100.

Ardbeg Perpeetum - Distillery Reserve (49.2% ABV, NAS, Islay, Scotland, no longer commercially available)

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The Distillery Reserve of the Ardbeg Day release which saw a combination of bourbon and sherry cask-matured Ardbeg whiskies bottled at a slightly higher ABV of 49.2% (as opposed to the standard release ABV of 47.4%). As Martin confirmed with Dr Bill himself last year, the whisky in both bottlings is the same, with the exception of the higher ABV in the distillery reserve. 

Personally, between the two releases, I found the Distillery Reserve offers slightly more on the nose and on the palate. The longer finish also makes the Distillery Reserve that tad more enjoyable than the standard release.

Colour: Light brass

Nose: The nose is familiar to the standard release, with the added peanut brittle followed by hints of wet moss with hints of iodine, sea brine and oh, peat that comes through quite gently. I also noted a touch of wine gum as the peat settles.

Palate: The palate on the Distillery Reserve carries a slight sweeter overtone, I get cherries and berries. The touch of vanilla, blends with the sweet notes before opening up to the dark chocolate, brine and the light peat smoke. In comparison with the standard release, I quite like the Distillery Reserve release given the slightly altered and sweeter palate.

Finish: The finish is long, I feel that the finish continues on for some time (it might be due to the slightly higher ABV). Similar to the standard release, the finish is mouth-coating and sweet with light spices.

Rating (on my very non-scientific scale): 90/100.

The night took all of us on a journey through Islay and with all the unique bottles, it was certainly one hell of a night. Thanks to Nicholas for organising.

Cheers
Hendy (Sydney)

Laphroaig Masterclass with Master Distiller John Campbell (Tasted: #244-251)

To mark the 200th anniversary of Laphroaig, John Campbell, Laphroaig's Master Distiller recently toured Australia to celebrate the momentous milestone with Laphroaig fans across the country and to showcase the fine Laphroaig range. If you recall, John was also one of the four great whisk(e)y figures that fronted the challenge at the Great Whisky Rumble against Fred Noe, Dan Tullio and Mike Miyamoto. Following the bout, John hosted a couple of Laphroaig masterclasses across Sydney, the first at the Clock Hotel in Surry Hills and the second masterclass at the Grain Bar at Four Seasons.

I attended the second Laphroaig masterclass at Grain Bar. Having had the classic Laphroaig 10 year old over the year (and having enjoyed it) and also following my sampling of the Laphroaig Quarter Cask at the Whisky Rumble, I was looking forward to tasting other Laphroaig expressions. What John and his team showcased at the Masterclass was impressive - including:

• Laphroaig Select Cask 
• Laphroaig 10 Year Old
• Laphroaig 15 Year Old (200th Anniversary Edition)
• Laphroaig 18 Year Old
• Laphroaig Quarter Cask
• Laphroaig 25 Year Old
• Laphroaig Cairdeas 2012
• Laphroaig Triple Wood

Being Islay born and bred, John Campbell loves all that is Islay. John briefly spoke to his history at Laphroaig which commenced on 14 November 1994 at the Laphroaig warehouse, and since then, has seen him work across the distillery before becoming the Distillery Manager in January 2006. Throughout his time, John had tinkered with different expressions and bottlings and also helped to grow the Laphroaig brand that people have come to know and love globally.

During the same period, there was also the decision to discontinue the rather popular Laphroaig 15 in 2009 to make way for the Laphroaig 18. Though, as John mentioned at the Great Whisky Rumble, six years later, the Laphroaig 15 was resurrected as part of the 200th anniversary. Having spoken to different people about this, the sense is that the old Laphroaig 15 is perceived as the better expression than the new Laphroaig 15 released this year. Martin had also tried this particular dram back in 2013 and found it to be one very pleasant dram. Nevertheless, despite the different views, as Laphroaig had recently campaigned, all opinions are welcomed and we can all share our thoughts as we enjoy a Laphroaig dram or two.

As the host, John was also joined by our local Laphroaig aficionado Dan Woolley, National Laphroaig Ambassador and Michael Nouri, Laphroaig Brand Ambassador. Both Dan and Michael have made their mark in the whisky (and drinks) industry over the years, and it was good to see them both supporting John at the Laphroaig masterclass.

The masterclass took us from the lightest Laphroaig, sometimes coined as the 'Breakfast Laphroaig' - the Laphroaig Select, all the way to Laphroaig 25 Year Old and the Cairdeas release from 2012. I was amazed at the breadth of the different Laphroaig expressions, and yet we all know that the lineup is only a small subset of the larger Laphroaig portfolio. In fact, following this masterclass, I sampled the Laphroaig 10 Cask Strength (which is, in my view, truly remarkable) and am currently eyeing the Laphroaig An Cuan Mor; a Laphroaig travel retail expression that involved the use of first-fill bourbon barrel. Will have to see if I can sample it soon.

Let's begin with the tasting...

Laphroaig Select Cask (40% ABV, NAS, Islay, Scotland, $90.99 AUD / $480 HKD)
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An interesting, light Laphroaig expression that blends five different whisky maturation profiles including whiskies that have been matured in oloroso sherry butts, European oak, Pedro Ximenez sherry hogshead, ex-bourbon quarter cask, first-fill ex-bourbon American oak and virgin American oak. The opinions shared through 'Friends of Laphroaig' were split; 50% loved it, 50% hated it. I think this is one approachable Laphroaig, or perhaps, one approachable Islay whisky, a breakfast whisky.

Colour: Light chardonnay

Nose: The nose balances sweetness and peat with vanilla, very light peat and some medicinal note followed by wood fire smoke, a hint of lemon and buttery, toasted coconut

Palate: The palate is warm, filled with spices, there is wood fire smoke, lemon myrtle, peppermint, and baked cinnamon spiced cake

Finish: Medium warm finish and a soft peat note lingers

Rating (on my very non-scientific scale): 89/100.

Laphroaig 10 (40% ABV, 10yo, Islay, Scotland, $78.95 AUD / $660 HKD)
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The classic Laphroaig 10 is the highest selling Islay Whisky globally and in fact, it's John Campbell's Laphroaig of choice. This is an enjoyable expression though I am a recent convert of the cask strength version of this expression.

Colour: Golden amber

Nose: The nose is filled with loads and loads of Laphroaig peat notes and then some salty, maritime, damp forest moss, iodine (band-aid) notes followed by wood fire smoke

Palate: The maritime notes is carried through with sweet vanilla and black peppercorn

Finish: The finish is dry with lingering peat

Rating (on my very non-scientific scale): 90/100

Laphroaig 15 - 200th Anniversary Edition (43% ABV, NAS, Islay, Scotland, $164.99 AUD / $1,380 HKD)
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The 200th anniversary version of the Laphroaig 15 is a resurrected version of the 15 year old. This particular expression was released to Friends of Laphroaig and it sold out in hours though stock has been replenished in recent months.

Colour: Golden

Nose: Cherry, toffee and tropical fruits (hint of passionfruit) and  lemon myrtle

Palate: Soft but sweet at first with sweet vanilla and some of the passionfruit coming through followed by some iodine, wood fire smoke and savoury popcorn

Finish: Extremely long and enjoyable with loads of spices, the finish is rather complex

Rating (on my very non-scientific scale): 90/100

Laphroaig 18 (48% ABV, 18yo, Islay, Scotland, $179.99 AUD / $1,660 HKD)
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One of my highlights of the night - simply beautiful. John Campbell described that this particular expression included older whiskies, whiskies from the 18 year old and 21 year old batches.

Colour: Golden with tinge of amber 

Nose: Loads of citrus; lemon myrtle, orange and a hint of passionfruit, also I get breakfast cereal, grain notes and soft hint of peat

Palate: Sweet vanilla is prevalent at first, I get toffee apple, aniseed and soft peat smoke

Finish: The finish is extremely long and the sweet, fruity notes still live on with passionfruit and light vanilla notes on the finish, spices also linger

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

Laphroaig Quarter Cask (48% ABV, NAS, Islay, Scotland, $110.99 AUD / $730 HKD)
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Another classic and a favourite of many. A beautiful creation that makes use of small bourbon quarter casks for finish resulting in big and bold sweet notes.

Colour: Golden, slightly amber 

Nose: Thick and you can smell summer fruits then it mellows out and I get breakfast cereal, grain. The peat is soft.

Palate: Sweet vanilla ice cream, then followed with warm spices, aniseed spices

Finish: Long finish, the sweet and fruity notes, just like the Laphroaig 18, carry through - passionfruit and light vanilla that stay for some time

Rating (on my very non-scientific scale): 93/100

Laphroaig 25 (51% ABV, 25yo, Islay, Scotland, $549.99 HKD / $5,680 HKD)
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Another interesting, big, bold Laphroaig that is rich in flavour with gentle peat overall. Bottled at cask strength, this expression keeps on giving.

Colour: Gold

Nose: Rich, filled with tropical fruits (hints of passionfruit), maritime notes and with very gentle peat

Palate: The richness is also evident on the palate with soft vanilla, breakfast grain cereal and dark chocolate cherry

Finish: I get loads of spices on the medium, dry finish

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

Laphroaig Cairdeas 2012 (51.2% ABV, NAS, Islay, Scotland, $159.99 AUD)
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A Cairdeas release from 2012 brought to us by Michael Noury and Dan Woolley. This was served with a special Laphroaig cured prosciutto, just enough oils from the cut to cleanse and ready the palate for this special expression which saw the use of quarter casks for seven years and the blending of whisky from the 18 year old through to 21 year old batches. Bottled at cask strength, this was a particularly enjoyable expression - in fact, my favourite of them all.

Colour: Gold

Nose: Almond shortbread, vanilla, gaytime ice cream (perhaps from the nutty notes) and there is a slight hint of smoke

Palate: The palate is rich and oily with sweet vanilla, big whack of spices, loads and loads and followed with loads of peat wood fire smoke

Finish: Extremely long, rich, warming finish, one would appreciate this finish on a good winter day.

Rating (on my very non-scientific scale): 94/100

Laphroaig Triple Wood (48% ABV, NAS, Islay, Scotland, $116.99 AUD)
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Laphroaig Triple Wood saw the triple maturation of whiskies from the first maturation in American oak, ex-bourbon barrels, followed by maturation in a small 19th century style ex-bourbon Quarter Casks. The final maturation was done in specially selected, large European oak, oloroso sherry butts. The result is a wonderfully rich and powerful Islay single malt.

Colour: Aged, tired gold

Nose: Floral with loads of sweet vanilla, lemon citrus, a slight hint of peat, wood smoke and toffee apple

Palate: Soft, savoury white pepper, grain cereal then followed by hints of peat, damp moss, cardamon, cinnamon spices

Finish: Dry and extremely long with lingering white pepper spices

Rating (on my very non-scientific scale): 93/100

So there we go - eight Laphroaig expressions later and I am truly a Laphroaigconvert, a Friend of Laphroaig and have shared one or two Laphroaig opinions. With John Campbell at the helm, Laphroaig has gone from strength to strength, exemplified through all the interesting and bold Laphroaig expressions released under his watch. Now with 200 years under Laphroaig's belt, I believe the future is bright for the distillery and I am personally excited for what's to come from Laphroaig and John next year.

Until then, keep on dramming.

Cheers,
Hendy

The Great Whisk(e)y Rumble (Sydney)

There's something to be said for an event involving four great whisk(e)y legends from around the world... 

Not many details were revealed by Beam Suntory prior to the event, held in early September, dubbed 'The Great Whisky Rumble' - other than that it was to be 'the bout of the year, a whisky bout that is'. Having attended other Beam Suntory events recently, we knew we could expect great things from Suntory's wide-ranging portfolio of brands; Hibiki, Laphroaig, Canadian Club and Jim Beam.

Joined by Suntory staff, fellow whisky lovers, whisky bloggers, media reps and others from the industry, we all converged at the Australian Technology Park ahead of the bout. Walking through the locomotive workshop was reminiscent of the time I spent at last year's Jack Daniel's celebration when the whole site was transformed into a spectacular bar - this "rumble" being hosted at the back of the Australian Technology Park. As we entered, we were graced by a spectacularly transformed space - lined with large feature windows, stacked bourbon barrels, old wooden artefacts and old Chev ute, the vintage decorated grand hall instantly transported us back to the early 1900s.

The four brands; Hibiki, Laphroaig, Canadian Club and Jim Beam were each represented across the four corners of the hall, with each corner showcasing a good range from each brand including Jim Beam's Knob Creek, Booker's, Basil Hayden's; Laphroaig's classic 10yo, 15yo, Quarter Cask; Suntory Kakubin; and Canadian Club 12yo. The whisky legends behind these four brands stood by their corner, surrounded by their fans. One might have drawn a parallel between these scenes and those moments prior to a big boxing match, where legends are surrounded, supported and hyped by their fans... 

The four whisky legends that stood by their brands were:

• Fred Noe, the seventh generation Master Distiller of Jim Beam
• John Campbell, Distillery Manager of Laphroaig
• Dan Tullio, Canadian Club  Whisky Master
• Mike Miyamoto, Suntory Whisky Global Brand Ambassador

What was great about the night was that it was the first time that these four whisky legends were together in one place, to debate and battle it out in the 'Great Whisky Rumble.'

 

As guests awaited the commencement of the rumble, a range of cocktails were served. I took the opportunity to spend some time talking with Mike Miyamoto and John Campbell in their corners, whilst taking the opportunity to try the whiskies on offer

 

 

Opening up the rumble was John Rosair, Managing Director of Beam Suntory Oceania who introduced Dylan Howarth of The Drink Cabinet as MC for the night.

The charismatic Dylan explained how the rumble was to see the four great whisky legends go all out to present their brands, their stories and their whiskies - all set to take place on the main stage for the event - a real-life boxing ring.

As the curtains were pulled back, a boxing ring was unveiled - inside, contenders already going at it (although simply for show). Seated around the ring, we were all given a tub of popcorn to munch on whilst we waited for the main event.

It wasn't long until Dylan opened the main event, introducing the order for the night which saw Dan Tullio first up in the ring, followed by Mike Miyamoto, Fred Noe and finally John Campbell.

The rule of the rumble, MC Dylan Howarth explained, was that he would present a series of questions to the four whisky figures, who would be given an opportunity to present their stories and their whiskies. At the end of the night, the crowds were to nominate their favourite as the winner.

First contender of the night - Dan Tullio, Canadian Club Whisky Master:

Dan highlighted the history of Canadian Club, dating back to 1858 and began with the founding father Hiram Walker who at the age of 40, decided to make whisky in Canada. Roll forward to 2015 and Dan explained how over the years, Australia, as a market, had climbed up to the number three spot for Canadian Club in the world. The Canadian Club Classic 12 year old was presented by Dan for tasting.

On stage, Dan was highly engaging and it was entertaining to see the odd bit of banter being thrown around between Dan and Noe regarding Canada and America.

Mike Miyamoto led Round 2 - sharing similarities with the numerous whisky expressions he oversees; balanced and composed, Miyamoto spoke to the recently launched Hibiki Japanese Harmony. Miyamoto described the driver behind the Japanese Harmony expression and how the expression was inspired from the original Hibiki which was created in 1989 to commemorate the 90 year anniversary of Suntory.

As noted during the launch back in August, I found the Japanese Harmony to be a clean, simple blend that may not be as bold-bodied as the aged Hibikis, though able to stand up as your daily dram or as Miyamoto puts it, a versatile expression that you can introduce to those who have not tasted whisky before or are interested in Japanese whisky.

Fred Noe took the stage for round 3.

“The Rumble is the perfect setting to really hash out who has the best whiskey" noted Noe who then proceeded to laude the greatness of Kentucky bourbon whiskey in front of his global counterparts. 

Noe certainly took the stage well, presenting Jim Beam's small batch bourbon Knob Creek to rally the crowds. It was my first time sampling the Knob Creek and I loved it. I found it to be a big, rich, pleasant, palate engaging bourbon. The intense, rich and oaky characters of the Knob Creek showed some resemblance to the characters of Booker's, another small batch in Jim Beam's small batch range.

On stage, Noe was clearly proud of Jim Beam and its leading position in the global market. As Noe concluded "The future looks great for bourbon!" - and he is most likely right with all the exciting developments in the bourbon scene.

The final contender of the night was Laphroaig's John Campbell. Presenting the Laphroaig 10yo to the crowds; the epitome of the Laphroaig range, the 10yo carried the classic Islay traits, being heavily peated, buttery and layered with smoke and more smoke - the 10 yo, in my opinion packed a good punch to round up the four whisk(e)y variants and helped to seal the night.

John spoke to the newly released limited Laphroaig 15yo, noting the story of why the 15yo was resurrected following its discontinuation a few years ago (having been replaced by the Laphroaig 18yo).

John explained how Laphroaig fans have lauded the 15yo over the years, and especially once it got discontinued and how it became quite special to Laphroaig backers. This was certainly true, having spoken to few drammers that have confessed their love for the 15yo and even seeing a few old 15yo bottles for signing at the Laphroaig Masterclass (post coming up) - one such old bottle belonging to Martin.

Given the special status it held in the hearts of Laphroaig fans, the 15yo was unsurprisingly chosen as the expression that would be released to commemorate the 200 year anniversary of Laphroaig. One main difference with the newly released 15yo is that the new 15yo is made in smaller batches.

As the rumble wrapped up, the crowds were engaged to select a winner though from memory I recalled all the Whisky greats won the people's choice. Personally, I enjoyed the Knob Creek, it was a big, rich, intriguing bourbon. 

The dust may have settled, the crowd subsided but the legends lived on. The wisdom of the four whisky greats from the night will forever be ingrained with those that witnessed the rumble. For that this event will go down as one of the greatest whisky events this year. 

Overall, the Whisky rumble was loads of fun, entertaining, enlightening and insightful. Well done to the Beam Suntory team and Liquid Ideas for pulling this momentous event together and especially for Dan, Mike, Fred and John for banding together on the night to share their special stories.

TimeforWhisky.com would like to thank Liquid Ideas and Beam Suntory for the invite to The Great Whisk(e)y Rumble.

Cheers,
Hendy.

This week in whisk(e)y #24 - Laphroaig 32yo launches, Suntory "Ice Sculptures by the Sea", Glenfiddich Future Pioneer competition 2015 winner

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...

Laphroaig releases a 32 year old Original Bottling
With a few exceptions, you don't see a whole lot of seriously-aged Islay whiskies around these days, at least not compared to the likes of some Speyside distilleries where 40+, even 50 year old whiskies are released every few years, if not more often. Which makes this new Laphroaig 32 year old bottling all the more special...

"Only 100 cases will be available in Australia from 28th October 2015, with the deep mahogany whisky, reminiscent of Christmas fruitcake, coming just in time for the festivities. Retailing at AU$1500 a bottle, the 32 Year Old is for whisky lovers who want to savour a once in a lifetime moment.

The rare bottle of Laphroaig has acquired a rounded character and exceptional smoothness after lying in the finest ex-Oloroso casks for 32 long years.

The celebrations continue, with the November release of the annual Cairdeas. Each year Master Distiller, John Campbell, handcrafts a limited edition malt to celebrate friendship (“Cairdeas“ in Gaelic). At 51.5% ALC., the Cairdeas is produced from Laphroaig’s finest floor malting’s malt, distilled using only the smaller stills and fully matured in the famous No 1 warehouse, right by the sea. Cairdeas 2015 is John Campbell’s interpretation of how Laphroaig would have been produced at the distillery 200 years ago.

Available from 28th October in selected Dan Murphy’s and independent retailers."

Given the limited nature of this release, and the fact that it has already sold out at Master of Malt in the UK, it's fair to say this one probably won't last long.


Ice Sculptures by the Sea with Suntory Whisky
As Sydney heats up the Suntory events continue - this time at Bondi's Neighbourhood bar, tied in with "Sculptures by the Sea":

"The Japanese are known for their love of beauty, and Suntory Whisky is no different. Suntory Whisky embodies the Art of Japanese Whisky, going so far as to create laser cut ice sculptures for their whisky.

In celebration of art, and the Sculptures by the Sea Exhibition, Suntory Whisky are teaming up with Neighbourhood Bondi to offer art and whisky enthusiasts an opportunity to learn to hand carve their very own whisky ice sphere.

Running on Thursday evenings at 6.30pm and 7.30pm during the exhibition, guests will learn the art of ice carving with Suntory Whisky Ambassadors, before enjoying Suntory Whisky Japanese Harmony over their creation along with canapés and Kakubin Highballs.

Dates: Thursdays 22nd & 27th October and 5th November.

$25 ticket includes hands on lesson in ice carving, Japanese Harmony nip, canapés and a Suntory Kakubin Highball.

Tickets strictly limited. Book through bookings@neighbourhoodbondi.com.au"

Black Pearl's Luke Sanderson crowned the 2015 Glenfiddich Future Pioneer
A few years ago we attended the first Glenfiddich Pioneer's cocktail competition. 2015's winner has just been announced, and as in previous years, a cocktail recipe book will follow.

"Glenfiddich is proud to announce Luke Sanderson from the Black Pearl in Melbourne with his mentor Orlando Marzo from Dinner by Heston Blumenthal as the winners of the 2015 Glenfiddich Future Pioneers Competition.

The National final took place on Monday October 12, where the five finalists were bought to Sydney and caught seaplanes to one of the city’s hidden gems – Peat’s Bite on the Hawkesbury River to battle it out for the coveted prize.

Launched in 2013, the Glenfiddich Future Pioneers Cocktail Competition is a nationwide search for the best of Australia’s up and coming bartenders who hadn’t previously placed in a national competition.

Each team was charged with creating cocktails for the judging panel made up of their fellow competitors, they were then flown back to Sydney where the winners were announced at a private dinner at Sydney’s iconic Quay restaurant.

As Glenfiddich is a family owned and run business, in the state finals mixologists from around the country were asked to create a Glenfiddich cocktail inspired by a family member. The cocktails had to be one that is an easy to prepare using Glenfiddich 12 Year Old cocktail using no more than four commonly found ingredients, and was prepared for a panel of mentors which included some of Australia’s most respected bar tending talent.

Luke Sanderson and Orlando Marzo’s prize includes a trip to the Glenfiddich distillery in Scotland. Hugh Taylor and Martin Lange who finished in second place, will join the Glenfiddich team on a pioneering airboat in Kakadu in early 2016.

All [finalist] cocktails will be put into a recipe book that will be released into the off trade during the New Year."

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

Cheers, 
Martin.

This week in whisk(e)y #23 - Laphroaig Live returns home, Ardbeg in Space, New Bunnahabhain / Deanston / Ledaigs, New Johnnie Walker campaign, New Wemyss limited edition whisky, and more

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...

Laphroaig Live 2015 - Live Stream Friday 25th September
Laphroaig Live, that live annual celebration of all things Laphroaig, returns home to Islay this year, for the 200th Anniversary Celebration. Fear not though if you're not one of the 100 lucky folks to attend live though, there'll be a live webstream available and if it's anything like last year's (where over 60,000 people attended) it'll be a blast.

The action happens on Friday 25th September (this Friday!) in HK and Australia - 3am HKT / 5am AEST time (Thursday 24th September 8pm UK time). Of particular interest this year is the lineup to be tasted, which includes not a single bottle that was available this time last year! 2015 FoL Cairdeas, Laphroaig 15yo (2015 release), Laphroaig 21yo FoL release and Laphroaig 32yo will all be featured, introduced and tasted by a panel including Distillery Manager John Campbell (who Hendy met recently in Sydney) along with noted whisky writers and TV celebrities.

See http://www.laphroaig.com/live for all the action, where you can even download your own tasting mat to join in the fun.


Ardbeg in space - white paper released
From one Islay distillery story to another...

When we had lunch with Dr Bill Lumsden the other day, we learnt that his in-depth white paper on the "Ardbeg in Space" experimentation was due for imminent release.

According to the site, The key aims of the experiment were:

(i) To determine if conditions of micro-gravity would have an impact on the range of naturally occurring terpene compounds and on the extraction
of key flavour-active compounds in oak wood by Scotch malt distillate.

(ii) To assess the impact of maturation in conditions of micro-gravity on the flavour profile of oak matured distillate.

(iii) To investigate the presence of novel compounds and flavours in model maturation systems for Scotch malt distillate, as a result of conditions of micro-gravity.

The white paper now been released, and can be found here. You'll have to read on to find out the specific differences Dr Bill noted (suffice to say, there were many), but it makes for some interesting reading, especially if you like to geek out of the chemical side of whisky.




"Joy will take you further" - new Johnnie Walker campaign
Focusing on those who have found success through having a "joyful outlook on life", this new global Johnnie Walker campaign is set to be one of the largest the brand has ever launched.

The video (see below) represents a more energetic, "fun" angle than previous campaigns in our opinion - and there's nothing wrong with that.

"Launching globally on 16th September 2015 and set to go live in Hong Kong 17th September 2015, the pioneering campaign delves into the unique science behind whether happiness can help you succeed. For the study the brand is partnering with US-based psychologist and scientist Dr Matt Killingsworth, who has reviewed decades of scientific research in his study of the topic.

As an expert on the science, Killingsworth suggests that people need to re-think the conventional approach. “People sometimes think of happiness as a far-off, distant prize only to be won by their years of hard work or when they achieve conventional markers of success, like a higher income or a bigger house. But there is a growing body of evidence to say that enjoying happiness along the journey makes success more likely,” he commented. “While we can’t necessarily be happy all the time, the broad range of benefits happiness offers, gives us a new reason to pursue happiness at work and in life.”

Joining the campaign are some of the world’s most successful people, who are among a growing number of those advocating a new approach to life, fuelled by the belief that joy is a major key to progress. Names include McLaren Honda driver Jenson Button, Oscar-nominated actor Jude Law and Chinese actor Zhao Wei, who believe that happiness actually helps people achieve more.

Actor Jude Law said: “Keeping positive and finding joy every day in the job that I do is part of my philosophy and I think that’s one of the things that has helped me keep moving forward in my career.”

Guy Escolme, Johnnie Walker® Global Brand Director added: “As a brand Johnnie Walker® has always stood for progress – it’s been the story of our whisky since our founder John Walker started it all nearly 200 years ago. What two centuries of experience have taught us is that progress doesn’t have to be an endless uphill journey – we can enjoy the steps we take and the more happiness we find in them the more likely we are to achieve our goal. Evidence is confirming a conviction that sits at the heart of our brand: Joy Will Take You Further.””

Burn Stewart Distillers to launch second batch of Single Malt Scotch Whiskies
Burn Stewart Distillers is shortly about to release the second batch of three award-winning expressions from its single malt portfolio: Bunnahabhain Ceòbanach, Deanston 18YO and Ledaig 18YO. The new batch of Bunnahabhain Ceòbanach will be introduced at the end of October 2015, while the 18YOs will be released at the end of November 2015.

Quoting the press release:

"Each of the three expressions embody the craftsmanship and innovation for which Burn Stewart is known, and are amongst the last created by Master Distiller Ian MacMillan before he departs the company next month.

Bunnahabhain Ceòbanach has an unusually rich, complex character, marrying ex bourbon cask sweetness with intense Islay malt peatiness and subtle hints of the sea. Deanston 18YO displays the whisky’s signature profile of sweet, honeyed fruit, and is distinguished by its aromatic and balanced notes of American oak and hints of tobacco and nutmeg. While Ledaig 18YO is a wonderfully smoky island single malt which balances sweet and floral aromas with the richness and warmth of sea salt and smoke.

All three expressions are un-chill filtered, meaning that nothing is added or taken away, leaving the spirit exactly as nature intended. The new bottles will be  distributed across key international markets including: UK, North America, Europe, Asia and Australia."

Wemyss Malts launches limited edition "Kiln Embers" whisky
We've been fans of Wemyss whiskies for a while now, having tried a few cracking ones at Whisky Live London 2015. Recently announced is a new limited edition to complement the current line-up of blends - 'Kiln Embers', a smoky addition blended with double the amount of smoky Islay malt whisky than its sister whisky, Peat Chimney.

"Following its popular 2014 limited release, Velvet Fig, Wemyss Malts has created this no-age statement expression to offer an additional peaty dimension to its blended malt range. Kiln Embers is also non-chill-filtered and bottled at 46% abv. With a limited release of just 12,000 bottles globally, it is presented in a gift carton and will be available in specialist spirits stores at around £42 [No word on HK or AU pricing yet]

Like the rest of the Wemyss Malts blended malts selection, Kiln Embers is named after the whisky's natural flavours and aromas. The whisky's name and gift carton are inspired by the barley malting process where peat is added to a kiln to develop the smoky flavours found in this whisky. On the nose, snuffed smoke mingles with salted lemons and sweet cure bacon; while oats and orange peel toast over embers and heathery peat on the palate; resulting in a sweet smoke finish.

William Wemyss, Managing Director of Wemyss Malts, commented: "When I started this business in 2005, I never envisaged the amazing breadth of flavours to be found in whiskies. Our new "Kiln Embers" is even smokier than our existing smoky favourite Peat Chimney and is a fitting celebration of our ten years in the industry. "

Glenfiddich announces winner of Artists in Residence competition
Glenfiddich recently announced the winner of their inaugural "Artists in Residence" Australian competition - a competition which first began in Scotland in 2002 and has seen over 100 artists mentored and tutored during 3 month "in-residence" experiences at the Glenfiddich distillery.

"Glenfiddich is proud to announce dual Blackheath and Bondi resident Joan Ross as the winner of the inaugural Australian Glenfiddich Artists in Residence Competition.

Opened to Australian residents for the first time, the Glenfiddich Artists in Residence Competition invited artists to enter their work, using any array of mediums which include, but are not limited to print, photography, animation, performance and installation.

The judging panel lead by Glenfiddich Artists in Residence Curator Andy Fairgrieve and including the Sydney Contemporary International Art Fair Advisory Council, made up by Australian actress Rachel Griffiths, former Lord Mayor Lucy Turnbull AO, Sue Kato, Mark Hughes, Nick Tobias, Dr Gene Sherman and Evan Williams.

The judges were so impressed by the calibre of the entries they selected seven finalists instead of the originally planned five. The final seven included Joan Ross, Cameron Robbins, Marc Standing, Luke Storrier, Liam Benson, Deb Mansfield and Troy Emery.

Joan was chosen as the winner as her body of work not only demonstrates her technique and skill as an artist through her hand painted prints and digital animations, but each of her works tells a unique story about Australian colonisation. Her use of Hi Vis Fluro is a feature throughout her work which is something she noticed an influx of after 9/11, and it is according to Joan “alien to the landscape and a metaphor for colonisation.”

“Given the incredible standard and quality of the seven finalists, it was never going to be an easy task to choose just one to join our residency program next summer at distillery, however I feel we have an outstanding artist and personality with Joan,” said Glenfiddich Artists in Residence Curator Andy Fairgrieve.

The residency will take place in 2016 where Joan will have the opportunity to live and work for three months at the Glenfiddich distillery in Dufftown, Scotland alongside artists from Scotland, India, China Taiwan, Canada and Korea.

For more information visit http://www.glenfiddich.com/ or http://www.williamgrant.com/. For further information on Joan’s work visit Michael Reid Gallery or http://www.joanross.com.au/"

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

Cheers, 
Martin.