This Week in Whisk(e)y #3

We get a fair few interesting press releases 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. So on with it then...

Old Hobart Distillery release Overeem Bourbon Cask

Old Hobart Distillery, producers of the hugely popular Overeem whiskies, have released their long-awaited Bourbon cask finish (to join their Port and Sherry cask range).

The first release will see only 170 bottles released, with bottle #1 put up for auction (link to e-mail bid here). Bottles #2 - #75 will be available in a limited gift pack with two Overeem Glencairn glasses for $220AUD. The remainder will be sold in a cannister for $200AUD. All are 700mL and 43% ABV (no word yet on a cask strength release). We're hoping to have tasting notes up shortly. Orders can be made by contacting Jane Overeem at info@oldhobartdistillery.com.

Eau de Vie releases small batch cocktails

We mentioned pre-batched cocktails the other week (here) and now the legendary Eau de Vie bars have joined in, releasing their first two small batch bottled cocktails - The "Cold Drip Negroni" and salted "Coconut & Rum Banana Old Fashioned". The former is based on the "Cup o' Camilio" which is a personal favourite on the current Eau de Vie menu.

The cocktails are made by Eau de Vie bartenders and come in 120mL, ranging from 1.6-1.8 standard (Australian) drinks each. It's pretty clear the guys have cut no corners in bringing these to market - with quality labels, design and excellent attention to detail (like the Eau de Vie logos on the caps). Of course it goes without saying the liquid inside is top-notch.

Eau de Vie were kind enough to send us a sample of each recently, and we can assure you they're as good as they sound. While the cocktails are currently only available via the bars (both Sydney and Melbourne), there are plans to release them (and others) in bottleshops, hopefully in the near future. We'd love to see a bottled version of the "Honey Buttered Old Fashioned"(with butter fat-washed Elijah Craig 12yo Bourbon) personally!


Old Pulteney releases 1990 vintage

Old Pulteney is a whisky that features on our #101drams (3 times in fact), that we haven't managed to tick off yet. It seems there'll be another Old Pulteney to try now, with the recent release of the 1990 vintage (was 1990 really 23 years ago? Wow...)

"Old Pulteney 1990 Vintage is a mature and full-flavoured addition to the portfolio. It's bursting with the coastal maritime character, the depth and the complexity found in other expressions, while offering an interesting twist which is sure to excite and delight single malt drinkers around the world. The 1990 Vintage was matured in both American ex-bourbon casks and Spanish ex- sherry casks which were previously used for ageing heavily peated malt. This residual peatiness has added an unexpected dimension and allowed the whisky to develop an exquisitely rich and exciting taste profile.

Old Pulteney 1990 Vintage is bottled at 46% ABV. The whisky has not been chill-filtered and is presented at its beautiful natural colour. It's a strictly limited offering, only 900 cases of this unique spirit will be made available world-wide from November 2013. The recommended retail price in the UK is £120 [no word yet on Australian pricing or release dates]."

Starward Whisky - Meet the makers

Starward Whisky is one we've featured a few times on this site, and we're genuinely big fans of what the guys at New World Whisky Distillery are doing (we were also very kindly treated to a personal tour of the distillery a few weeks ago - write-up to be posted soon).

If you're keen to learn more about Starward, meet the makers and try some special Starward whiskies not released to the public, NWWD are hosting a series of events in Melbourne throughout Nov/Dec, as follows:

"The team at Starward partnered with Australian Wine and Food at the Rialto Towers last week to showcase Starward Whisky which proved to be very enjoyable couple of days. 

Therefore we have decided to spread the Starward word further and will be in a number of venues  throughout November and December in the Melbourne CBD. We will be offering visitors a taste of our third release of Starward, along with some special treats from the bond store.

Also available will be Degustation Dinner and Whisky Master Class Packages - an ideal gift for Christmas.

Come say hi to our Founder & CEO David Vitale who'll be at the stall - every visitor goes into the draw to win a hand signed bottle of Starward. Our first event will be Wednesday 26th and Thursday 27th of November in the  foyer of the Ernest & Young Building, 8 Exhibition Street, Melbourne from 12am - 6pm. However if you cant make that then pop by at a later date! Our stall will be in the foyer of the Melbourne venues below from 12pm-6pm:

November

• Thursday 28th & Friday 29th at St James, 555 Bourke Street

December

• Tuesday 3rd & Wednesday 4th at Freshwater Place, Southbank 
• Thursday 5th & Friday 6th at 452 Flinders Street
• Tuesday 10th at 120 Collins Street
• Thursday 12th & Friday 13th at 530 Collins Street
• Tuesday 17th & Wednesday 18th at 367 Collins Street
• Thursday 19th at Melbourne Central Tower, 360 Elizabeth Street"
  
  

Cheers,

 - Martin.

Infusions: Banana Jack Daniels

Step into a number of cocktail bars around the world these days and you'll be greeted with a list of spirits you probably never knew existed. Bacon Maker's Mark? Popcorn Goslings? Earl Gray Hendricks? Raspberry Tanqueray? Banana Jack Daniels? Welcome to the fun and experimental world of infusions.

Infusions are, in a nutshell, the mixing of a flavour with a spirit. They can be done in a number of ways depending on the ingredient - either by simply soaking the ingredient in the spirit for a number of hours/days, or by fat washing, whereby the fat from the ingredient (say lamb, duck or bacon) is infused with the spirit. Once the infusing is done, usually all that's left to do is strain, bottle and enjoy!

About a year ago I was at Gardel's Bar in Sydney (part of the excellent Porteño restaurant) and noticed they had a "Banana Old Fashioned" on the menu, made with Banana-infused Jack Daniels. Intrigued by the idea and blown away by the taste (and having a mostly-full bottle of JD at home), I was keen to give it a go. The bartender told me all I needed to do was soak some bananas in JD for a few days, strain it out, and I was good to go.

I should have asked which type of bananas...

After 5 days, I ended up with some incredibly alcoholic bananas, and about 30mL of banana-infused JD. The bananas had soaked up pretty much all the JD, leaving me with practically nothing. Squeezing, mashing, straining the bananas did nothing but make a horrible mess either.  I enjoyed the nip and resigned myself to the fact that the bananas had stolen my JD.

Fast forward about 6 months, I was chatting to a bartender at Newtown's great little Corridor Bar, who told me the trick was to use dried organic bananas. Not banana chips, but dried whole bananas. I rang a few Sydney organic shops and tracked them down at Taste Organic in Crows Nest, NSW ("Organic Mountain" brand if anyone is interested).

I cut them in half (each is about as big as an index finger), popped them in a container, poured JD over them (only 250mL at first, in case this attempt also failed) and let it sit for 5 days. I decided to use JD 1907 White Label, because it's about $10 cheaper than JD (good for if you're not too confident), and I figured the slightly lesser ABV (37%) might help the banana taste shine through.

Success! After a taste test confirmed this was very much banana JD, I gave it a quick strain (first with a colander, then with and funnel and cheesecloth), then poured in back into the bottle. Repeating the process with the remaining 500mL, I had an (almost) full bottle about 4 days later (the bananas still soaked up about 20-25% of the JD).

So - what to do with it now? I'd love to hear suggestions anyone has. Regular maple syrup with a few dashes of bitters seems to work pretty well, but I'm always open to ideas!

Cheers,
 - Martin.