The Macallan Concept No. 3 [Tasted #543]

Last year I wrote about The Macallan "Concept 2", a travel retail exclusive launched at a time when global travel was extremely limited.

Fast forward ~18 months, and the next (and final) whisky in the series has been released, "Concept 3" (at a time when global travel is still, sadly, very limited). Despite the lack of travel, The Macallan were kind enough to send me a bottle (part of this stunning kit) so I could try the whisky.

First though, some background. The third and final release in the “Concept” series sees a whisky which “brings together the worlds of whisky and graphic design”, through a collaboration with designer David Carson. Described as “bright & fresh”, the whisky was created by The Macallan Whisky Maker Polly Logan, at a unique 40.8% (because “8 happens to be mine and David’s favourite number”, says Polly 😁)

As you might expect from a collaboration with a graphic designer, the bottle and packaging have a lot "going on" visually, culminating in an impressive AR experience (via app download) which gives more detail on the whisky, design and collaboration via short videos from Polly and David. It's a fun and unique (in the world of whisky) way to add a little joy / interactivity to the experience. 

 

As for the whisky itself, details are limited, but we do know that it includes whisky from first fill sherry butts & ex-bourbon casks, along with "selected refill and virgin oak casks" (no word on if the refills are ex-sherry or ex-bourbon, or something else however).

I never covered it on the blog, but some of you may know I wasn't the biggest fan of Concept No.1 (for me, the "reverse" sherry-then-bourbon cask maturation didn't quite hit the mark), but I found No.2 to be a big improvement. So the big question is, how does the series finale stack up? Let's find out...

The Macallan Concept No.3 (40.8% ABV, NAS, Speyside Scotland, $TBC)

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Colour: Yellow golden sunset.

Nose: Sweet yellow fruits - apricot and peach. Subtle ginger followed by a big dollop of honey, and sweet mandarin.

Palate: A lot of sweetness, with soft peach and pear notes, floral / pot pourri notes, and subtle vanilla hints. There's plenty here to let you know it's a Macallan, but it's sweeter than you might be familiar with (especially when compared with other recent NAS Macallans).

Finish: Medium in length, sweet and spiced (allspice), with vanilla hints at the very end.

Rating (on my very non-scientific scale): 90/100. A sweeter Macallan, but a well-constructed one and one that I suspect will be popular with a wide cross-section of drinkers. 

 

The Macallan Concept No.3 is available now via travel retail globally. A big thanks to The Macallan Hong Kong for the set pictured here.

Cheers,

Martin.

Tasted #479: The Macallan Concept Number 2

These are certainly unique, strange and (in many, many cases) devastating times in which we're living. Cities are on lockdown all around the world, unemployment is climbing well into the double digits, industries are being battered left right and centre, and global travel has more or less ground to a halt (for a shocking example of this, the other day Cathay Pacific only carried 582 passengers. Globally).

The spirits industry is of course not immune either, with many distilleries either shutting down, or switching entirely to the production of hand sanitiser (and to those who are also donating it to medical services in need, we say bravo).

I'd planned to pick up a bottle of The Macallan's new "Concept No.2" (a travel retail only edition) on an Easter Trip to Sydney, but with the trip obviously cancelled, I figured it would be some time before I got my hands on a bottle. Whilst this is obviously the LEAST of anyone's worries during these incredibly challenging times, it was nonetheless a lovely surprise when a bottle turned up at my home, completely unprompted, courtesy of The Macallan HK a few days later.

For those unfamiliar with the series, "Concept" is a travel-retail (what we used to call "Duty Free") exclusive series which, to quote The Macallan " fuses the passion behind The Macallan’s whisky making with innovative art, music and culture".

Concept No.1, released in 2018, focused on "surreal art" and saw the typical maturation regime flipped on its head - with whisky spending time first in ex-sherry casks, and then ex-Bourbon casks. If I'm honest, whilst I found it perfectly drinkable, I didn't think it was The Macallan's finest release, although having heard good things about Concept No.2, I was keen to give it a try.

 Concept No.2 (which, interestingly, despite being travel retail only, is available at Master of Malt) takes its inspiration from music (as you might guess from the packaging), and specifically house music, which Whisky Maker Steven Bremner practices as a DJ, commenting that:

“Creating a track and crafting a single malt can take a similar path. Beginning with the layering of sounds just like the layering of different flavours from specific cask types. Each different cask brings its own influence to the character of the liquid, like each instrument, or sound, adds depth to a track. In both cases, we can alter each different element to play up or down particular sounds or flavours.”

In this case, the "layering" is achieved with the use of sherry-seasoned American oak casks, Miguel Martin European Oak sherry casks, and ex-Bourbon casks. So on the surface, a NAS Fine Oak / Triple Cask? Actually on the contrary I found it closer to a Macallan 12 Sherry Oak, albeit with an overall sweeter profile.

The Macallan "Concept No.2" (40% ABV, NAS, Speyside, Scotland, $1,280HKD in travel retail)

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Colour: Mid-copper brown.

Nose: Initially sweet. You get that trademark Macallan "flintiness" (as I call it), sherry-soaked sultanas, but with an underlying sweet strawberry sherbert note.

Palate: Largely follows the nose, with strawberry Hubba Bubba, rose water, toffee apple and almond meal also peeking through.

Finish: Medium length with an almond nuttiness, tart berry notes and slight wood spice hints to the end.

Rating (on my very non-scientific scale): 90/100. Not every NAS Macallan is a winner in my books, but this is definitely one of the better ones, and doesn't feel too "light" with a 40% ABV. If you like the typical modern Macallan profile, but prefer your whiskies on the sweeter side, this is definitely worth a look-in.

The Macallan "Concept Number 2" is available at Duty Zero by CDF Departure and Arrival stores in Hong Kong International Airport at an RRSP of 1280 HKD. Australian pricing TBC (although of course it will likely be a while before the opportunity to purchase it arises for most..)

Stay safe everyone.

Cheers,

Martin.

Bruichladdich Port Charlotte range re-launch party in Singapore (Tasted #396 - 399)

Bruichladdich is a distillery I've liked for a long time, but it's also a distillery I've respected for a long time. That's not to say I don't respect other distilleries, but Bruichladdich's whisky has just always struck me as incredibly honest whisky. It doesn't hide behind caramel colouring, or chill-filtration. It's bottled at (at least) 50%. As a distillery, Bruichladdich are also incredibly transparent.

...and they make incredibly good and varied whisky - from the standard "Laddie" to the peated Port Charlotte, to the super-peated Octomore and the fun stuff like Black Art and Micro Provenance ranges.

All of which made it pretty easy to say yes when Rémy Cointreau contacted me recently, asking if I wanted to join them in Singapore for the (re)launch of the Port Charlotte range. Fast forward 6 weeks, and I find myself, on a surprisingly mild Singapore night, standing in the middle of an industrial space...

The invitation listed the venue as "Cargo39", which I assumed was some cool new bar in a popular part of Singapore, but no, it turns out "Cargo39" is an actual cargo dock / shipping yard (which frankly is so much cooler).

The #WeAreIslay balloon made it clear I was in the right area, and after a few minutes of mindlessly wandering around an empty loading dock, I found my way to the venue.

(Turns out, Cargo39 is in Tanjong Pagar Distripark - a popular art / performance / venue / F&B space, utilising converted warehouse space. Not dissimilar to some of the warehouses around HK's Wong Chuk Hang.)

One look at the voucher provided on arrival suggested guests were in for a good night, filled with all the good things in life...

First though, I headed to the G&T Station (Bruichladdich make a great gin, y'see) where Citizen Farm had set up a botanical station and were talking guests through different mints, herbs and leaves to garnish their gin & tonics (the locally-grown Apple Mint suited the Botanist's 22 botanicals very well).

"Local" was to be a theme for the night - with stations set up around the room serving delicious goods from local providors - cheese (from The Cheese Ark), chocolate (from DemoChoco), burgers and oysters (from Jam & Co) and even a taste of home, with beer / boilermakers by Young Master Ales.

Of course, we were all there for whisky, and there was no disappointment on that front, with the "Rare Dram" bar front and centre serving all manner of Bruichladdichs from the standard Laddie right up to Octomore OBA, and the full "Rare Cask" series (not to mention a number of rare distillery-only releases).

Everyone was allowed one free Rare Dram (more if they were lucky...) and the prices for others were pretty reasonable - Bere Barley 2008 for $10SGD, Black Art 5.1 for $30SGD, with the rarest drams (Octomore OBA, Rare Cask series and Yellow Submarine) at $50SGD.

Before long a few familiar faces showed up - namely good whisky mates Andrew (@whiskyhobo) and Christopher (@kanpaikev) from Indonesia Whisky Research Society (soon to be hosting Indonesia's first Whisky Live), and Singapore's Loh Chin Hui aka @whisky uncle. After sharing a dram or two of the distillery-only "The Laddie" Valinch 32, it was time to start the official tasting.

Brand Ambassador Chloe Wood welcomed guests, explaining that we'd be tasting four Port Charlotte drams, with a guided tasting led by none other than Bruichladdich Head Distiller Adam Hannett, video conferenced in all the way from Islay. This was impressive for two reasons - 1) Islay Internet is said to be notoriously dodgy; and 2) Adam couldn't hear anything happening in Singapore, yet managed to almost time his interjection after each dram perfectly.

I managed to spend a good amount of time with each dram, appreciating both the similarities and differences between the range...

Port Charlotte 10 (50% ABV, 10 Years Old, Islay, Scotland, £50 (AU and HK pricing TBC))
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Containing only Scottish Barley, and peated to 40ppm. Matured in a combination of 1st fill ex-Bourbon, 2nd fill ex-Bourbon and 2nd fill ex-French wine casks.
Colour: Golden straw
Nose: Sweet vanilla smoke initially, over time, tangy BBQ sauce and vanilla cream pie. A strange combination...that works very well.
Palate: BBQ-charred lemon wedges, then some big berry notes coming through - strawberry and raspberries. Plenty of salt-air peat - balanced well with the fruitier notes.
Finish: Follows the palate - long sweet lemon citrus smoke.
Rating (on Martin's very non-scientific scale): 91/100. I sat on this for a while and it got better and better. An impressive dram, especially considering the price.


Port Charlotte Islay Barley 2011 (50% ABV,  6-7 Years Old, Islay, Scotland, £60 (AU and HK pricing TBC))
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Showcasing truly local barley. 15 years ago no-one was growing Barley on Islay, now there are 18 farms!
Colour: Yellow gold.
Nose: Lots of vanilla and some citrus, and then some peach. Some slightly plastic notes that aren't offputting, but do differentiate this from the PC10. Spirit is more noticeable.
Palate: Meatier, more spirity than the 10. Lots of lemon zest and orange peel. More spritely and youthful than the 10. It'd be very interesting to try this at 10 years old.
Finish: Longer and hotter than the 10, with residual lemon zest smoke.
Rating (on Martin's very non-scientific scale): 88/100.

Port Charlotte MRC:01 2010 (59.2% ABV,  7-8 Years Old, Islay, Scotland, Pricing TBC)
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75% ex-Bourbon, 25% ex-wine cask. Finished for 1 year in French red wine casks.
Colour: Golden orange
Nose: Well this is different! Vegemite. Rye bread. Some slight hints of matchheads. Big, meaty. Beefstock.
Palate: More match heads / sulphur notes (not offputting). A lot more fruit starts to show - red berries mostly.
Finish: Long, sweet smoke and oak tannins at the very end.
Rating (on Martin's very non-scientific scale): 87/100.


Port Charlotte MC:01 2009 (56.3% ABV,  8-9 Years Old, Islay, Scotland, Pricing TBC)
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Finished in ex-Marsala casks for 18 months. Not yet bottled at the time of tasting, but intended to replace the current Global Travel Retail Cognac-finished expression.
Colour: Bright orange gold.
Nose: Lovely. Dry rub, paprika, very malty. Some berry notes start to show afer time.
Palate: Huge, rich oily mouth feel. Cherry cream pie. First fruit, then a big whack of sweet smoke.
Finish: Long, slightly tannic but at the very end, sweet Crème brûlée.
Rating (on Martin's very non-scientific scale): 90/100.

With the tasting over (and Adam no doubt finally able to enjoy his lunch), a few of us wandered over to check out the games on offer, including "Speak like a Scot", "Ring Toss" and "Blind Tasting". With rare drams on offer for winners, and Bruichladdich keyrings on offer for everyone else, everyone was a winner really.

Finishing the night with a dram of 1984/32 from the Rare Cask Series, then an Octomore OBA and the latest 1991 Yellow Submarine was a pretty incredible way to cap off what was, in all honesty, one of the most fun and well-run whisky parties I'd attended in ages.

The new range continues everything I like about Bruichladdich, and shows they're not afraid to go a little bit left-field either (just look at the new bottle design). A humungous thanks must go to Rémy Cointreau and Bruichladdich, who not only invited me to the event, but provided flights and accommodation too.

Cheers,
Martin.

Tasted #301: William Grant & Sons "Rare Cask Reserves" Araid 21yo...and your chance to win a bottle!

Everyone knows Glenfiddich, the world's best-selling single malt (or second best when The Glenlivet takes over - it's always close), and many know The Balvenie, Grants, Monkey Shoulder and Tullamore D.E.W. Plenty of you would know Kininvie and Girvan too.

...but did you know William Grant & Sons (responsible for the aforementioned whiskies, bar Glenlivet) also produce a series of blends which they typically release in travel retail (aka Duty Free) markets only? 

This is one example (a 26yo blend from closed distilleries), and this bottle we've tasted here is another - a 21yo blended Scotch, bottled on 19/4/2015 and limited to 3,400 bottles. Whilst the distilleries (grain and malt) aren't mentioned, we can probably assume there may be some Glenfiddich, The Balvenie and/or Kininvie in there, and most likely some Girvan grain whisky too. There wouldn't be any Ailsa Bay as the distillery doesn't currently have any 21yo whisky yet.

We've recently collaborated with DFS Hong Kong, who are giving away one bottle of this whisky in Hong Kong via our Instagram page. You can find the link to the competition here (entry is open to HK residents aged 18 years or older only), but we wouldn't be involved in promoting a competition for a whisky we didn't like...so what did we think? Read on...

William Grant & Sons "Rare Cask Reserves" Araid 21yo blended Scotch whisky (43% ABV, 21yo, bottle #973 of 3,400, blend, Scotland, $1,290HKD)

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Colour: Honey with a (very) slight pinkish hue.

Nose: The sherry influence hits you straight away - very pronounced. Flint / matchheads initially, then damp earth, cola bottles and whole oranges.

Palate: The sherry influence continues - earthy with a slight hint of sulphur, but also strawberries and hints of port. There's oak (but not too much), cherries, and even some grapefruit zest. Overall it's incredibly smooth (we wouldn't mind a little more ABV, but it doesn't feel "thin" at all). Caramel creaminess rounds out the palate.

Finish: Short to medium (longer would be better), with a slight earthy smoke that stays to the end.

Rating (on my very non-scientific scale): 91/100. A very enjoyable blend, and one that sherry heads will enjoy, but not exclusively - there's something here for everyone.

Entry in the competition (run by DFS) must be via the @TimeforWhisky Instagram, and will be open until 19th June.

Cheers,

Martin.

Kininvie 23 year old Australian Launch party (Tasted #221 - 224) (#101drams)

We have a soft spot for William Grant & Sons here at TimeforWhisky - not only for the great range of whiskies they put out, nor because of the fantastic events they run, but because of the truly awesome people who make up the brand. So it goes without saying that when an invite arrived for the launch of the 23 year old in Sydney, at a time I was actually going to be in Sydney, I was going to be there without hesitation. The fact that it would be the first whisky event that both Hendy and I would cover jointly just made it even better.

Kininvie has been a distillery of personal interest to me for years. Back in 2009 when I was starting my whisky adventures, dad and I toured Glenfiddich, and learnt about Kininvie, which began distilling in 1990 and, at the time of our tour, was only available as a single malt to a select few (distillery workers, or those who paid a pretty penny for a bottle on the secondhand market). When I started my #101drams charitable challenge, a Kininvie had to feature.

Fast forward a few years to 2013, and Kininvie was released as a commercial (albeit still reclusive) single malt. Available as a 17 year old in the travel retail market, and a 23yo (in very limited quantities) in Taiwan, word quietly spread that Glenfiddich and Balvenie had a sibling, which neatly nestled in between the two both physically and in terms of flavour profile.

(I have to be honest here - despite being on my #101drams list, I actually tried Kininvie 23 year old Batch 001 exactly 12 months ago, thanks to the very generous folks at Whisky+Alement in Melbourne, but hadn't yet added the tasting notes to the blog. I've included them at the bottom of this post, along with the Batch #003, which is the release recently launched in Australia.)

The theme of "reclusiveness" was to feature heavily throughout the night, starting with the choice of venue - Magazin. The brainchild of the team behind Grasshopper (Sydney's first Small Bar), the underground private members' bar, located on Darlinghurst's William St, is known (or rather not known) as one of Sydney's most reclusive and exclusive bars. Just don't call it a speakeasy (truly, think classy, futuristic underground cocktail den with a smart layout and quality, modern finishings).

Upon entering the bar, we were handed a delicious Old Fashioned (made with Monkey Shoulder and chocolate bitters), and were warmly greeted by Laura and Mark of William Grant & Sons, who were hosting the night. A brief glance at the menu revealed a few goodies in store - including two single cask Kininvies.

After greetings and our fantastically-chocolatey cocktails, it was time for Laura to introduce the crowd to Kininvie, which William Grant & Sons designed to give grassy and floral notes, to provide a malt whose profile nestled neatly between the fruitier Glenfiddich, and the richer, more honied Balvenie. Laura also explained that Kinivie (whose stillhouse is also physically nestled in between Glenfiddich and Balvenie) means "end of the field", and was a personal favourite of Janet Sheed Roberts, granddaughter of William Grant, and who lived to the ripe old age of 110.

The Kininvie stillhouse - taken during Steph's and my visit to Balvenie in July this year.

Before long, drams were handed out (along with matched canapés) and it was time to start tasting...

Kininvie 1999 single cask American Oak (55.7% ABV, 15 to 16yo, Speyside, Scotland, not commercially available)
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Nose: Light and floral, with a slight earthiness.
Palate: Citrusy-zing initially, with some contrasting meaty BBQ notes. Sweet. A drop of water toned down the sweetness and amped up the earthy notes.
Finish: Long, meaty and earthy
Rating (on my very non-scientific scale): 92/100. It's pretty special to be able to try a Kininvie, let alone a single cask Kininvie. Off to a good start!


Kininvie 1990 single cask European Oak ex-sherry cask (59% ABV, 24 to 25yo, Speyside, Scotland, not commercially available)
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Nose: A lovely sherry bomb. Rich red berries and Christmas cake, with some hints of furniture polish and the same earthiness from the 1999.
Palate: Citrusy still, but more oranges and tangerines this time. Still very earthy. Cherries and some cocoa. Coffee and more Christmas cake.
Finish: Medium to long with Brazil nuts and cocoa.
Rating (on my very non-scientific scale): 93/100. Interestingly, this reminded me a LOT of a very heavily sherried cask-strength 11yo Yamazaki single cask I tried recently.

After a short break and a dram of the 17yo Kininvie, it was time to try the whisky we were all at Magazin to celebrate - the Kininvie 23 year old Batch #003.

Kininvie 23 Batch #003 1991 (42.6% ABV, 23yo, Speyside, Scotland, $210AUD / £120)
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Nose: Sweet toffee apples and some vanilla. This has definitely had a fair bit of American Oak maturation.
Palate: Smooth. Sweet toffee apples dipped in rich caramel. A hint of oak.
Finish: Short to medium, with notes of toffee apples to the end.
Rating (on my very non-scientific scale): 92/100. A lovely dessert whisky.

So how did the Batch #001, tasted 12 months ago to the day, compare?

Kininvie 23 Batch #001 1990 (42.6% ABV, 23yo, Cask #4107, Speyside, Scotland, no longer available) - tasted in October 2014.
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Colour: Orange gold
Nose: Slightly more Glenfiddich than Balvenie, with citrus, pears, orange peels, boiled lollies, and after time, stronger apples and pears.
Palate: Orange marmalade on burnt toast. Spicy (paprika). Nutty.
Finish: Long, drying and tannic. Spice, pepper and tabasco.
Rating (on my very non-scientific scale): 90/100.

With the tasting officially over, it was time to catch up with the many Sydney whisky folk I used to see regularly, but now hadn't seen in over a year. A really great night spent enjoying a rare and little-known whisky in the perfect setting.

Kininvie 23 Batch #003 is available in Australia at specialist bottle shops, priced at $210AUD (350mL bottle). If you miss out on getting a bottle in Australia, we notice Master of Malt still have both Batch #002 and #003 releases available (the latter by the dram too), as well as the older Hazelwood 105.

Cheers,

Martin (words) & Hendy (photos).

Tasted #196: Laphroaig PX Cask (#101drams)

Another day, another #101drams whisky. I've been sitting on this bottle for a while, purchased duty free somewhere or rather, and finally got around to tasting it when I was back in Sydney recently.

Laphroaig PX Cask (48% ABV, NAS, Islay, Scotland, $100AUD (duty-free) / $768HKD)
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Colour: Dull copper

Nose: Maritime smoke - more Bowmore than Laphroaig. There's a rich sweetness - ripe cherries, mixed into a Christmas cake, along with glacé cherries. It wasn't Christmas time when I tried this, but it may well have been...

Palate: Now we're looking more like a Laphroaig. Iodinic (is that a word? It is now..), medicinal peat with a meaty undertone. Not too sweet. Hints of...jamon? Would pair well with a well aged hard cheese, like a Parmigiano-Reggiano I think (note to self - try that pairing one day). Just the right amount of sweetness.

Finish: Long, peaty and medicinal. The sweet PX influence makes a final stand at the very end.

Rating (on my very non-scientific scale): 92/100. A very enjoyable dram - still very much a Laphroaig, but different enough to the rest of the range to pique my interest. At $100AUD for a litre (duty free), it's worth consideration.



Cheers,

Martin.

This week in whisk(e)y #18

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 & I think you might enjoy). So on with it then...


JOHN WALKER & SONS Private Collection 2015 launch
Anyone who's been through a major airport in the past year (particularly in Asia), might have noticed a curious-looking deep Blue bottle of Johnnie (or rather, John) Walker - no, not the well known JW Blue, but the rarer "Private Collection", limited to 8,888 bottles.

Also limited to 8,888 bottles, is the new 2015 release, in an equally-striking deep red hue, designed to reflect the fruitier notes of this year's release.

Whilst there's limited information on the whisky that makes up the blend, we do know it's a blend of 29 "bespoke and experimental" casks, and weighs in at 46.8%. Charlie Maclean (who Steph met recently) also described the first (2014) release as "flawless" - high praise indeed.

More details from the Press Release as follows:

"(HONG KONG, 8 April 2015) - JOHN WALKER & SONS, the prestige range from Johnnie Walker®, has unveiled the JOHN WALKER & SONS Private Collection 2015 Edition. Showcasing the innovative craft and spirit of its creators, the blend of Rare Fruit Character by Master Blender Jim Beveridge, is the second release in a series of seven limited editions that are the ultimate collectibles, from the world’s leading Scotch Whisky house*.  

Declared as ‘flawless’ by renowned whisky writer Charles MacLean, the first JOHN WALKER & SONS Private Collection launched in 2014 brought together an exploration of the JOHN & WALKER & SONS signature smoky character from three celebrated regions of Scotland. The 2015 Edition - also a limited release with only 8,888 individually numbered decanters worldwide - reveals the fruit top notes of the JOHN WALKER & SONS house style. Great mastery of the art of blending is required to select and craft the 29 bespoke and experimental casks into a blend that has softness and allows the fruit flavours to shine, as well as being full-bodied with layers of complexity.  

Jim Beveridge, Master Blender, commented: “The 2015 Edition is an exceptionally smooth blend of mature whisky fruit expressions from the heart of Scotland. The wonderful lightness of fresh and exotic Speyside notes deepens into the warm, autumnal fruits of Highland malts, finishing with a lift from the spicy, West Highland fruit character.”  

Jim has selected several treasured casks from a study that began many years ago exploring the fascinating effects of wood on maturing whisky, which has over time created a richness and perfect harmony of flavours. These unique whiskies have been chosen both to complement and contribute to the fruit character of the 2015 edition, balancing the blend perfectly with a touch of dryness and sweetness.  

Guy Escolme, Global Brand Director, JOHNNIE WALKER, said: “The JOHN WALKER & SONS Private Collection is the epitome of our belief and expertise in blending. Rare flavour profiles, experimental casks and small batch blending, presented as limited releases in individually numbered decanters – these are unmissable, one-off editions for Scotch Whisky connoisseurs to build a collection of their own.” Turning his thoughts to the future, Jim Beveridge said: “The reaction to the 2014 Edition blend has been extremely rewarding and created much anticipation for the release of the 2015 Edition. Throughout the creation of this year’s blend, we have discovered more gems of casks along the way, and it is with great excitement that we begin work in earnest for 2016.”  

The JOHN WALKER & SONS Private Collection 2015 Edition (46.8% ABV) is presented in a deep red glass decanter with an angled cut to reflect the slanted label on the iconic JOHNNIE WALKER square bottle. Set in a cream box, the display is an elegant showcase of the story behind the Rare Fruit Character of this blend depicted from the outside."

Diageo World Class 2015 kicks off in Hong Kong
While this blog is first and foremost about whisky (and whiskey), let it never be said that we don't enjoy a good cocktail or two. Since our first Diageo World Class event in 2013 Steph and I have been huge fans of the competition (and let's face it, they show off the talents of some pretty amazing bartenders). Put simply, it pits the world's best bartenders against each other, using an array of high quality spirits from Diageo, with some of the most interesting themes and locations available.

So, it goes without saying we were thrilled to see World Class 2015 kicking off in HK recently, with a series of masterclasses hosted by the world's best bartenders (including one we sadly were unable to attend, featuring Matt Bax (of Der Raum fame), whose excellent "Bar Exuberante" Steph and I recently visited, and were hugely impressed at the dedication to the drinks and the venue in equal measures).

Whilst entries have now closed, we understand the judging takes place tomorrow (Tues 5th May), with the top 16 finalists to be anounced on the World Class HK Facebook page. To quote the press release:

"This year’s programme will run from April to June, putting bartenders through two qualifying rounds before the top eight final takes place over the 8th and 9th of June. 

The first round of World Class is called ‘Fundamentals of Flavour’ and asks bartenders to create a drink that engages all of the senses.  Flavour comes from the engagement of all the senses: smell, sight, sound, touch and taste. Each element plays an important part in the creation of a beautifully crafted drink. Cocktails in this challenge must incorporate table service. The way it is served could be anything: a suitcase, a basket or even a gramophone. Bartenders must come up with a great concept, a great story and let their personality shine through.

It is open to any bartender over the legal drinking age working in a bar in Hong Kong or Macau. Entries are open from the 30th March until the 27th April. Bartenders can use any spirit from the DIAGEO RESERVE portfolio including: KETEL ONE VODKA, KETEL ONE CITROEN VODKA, CIROC VODKA, TANQUERAY GIN, TANQUERAY NO. TEN GIN, DON JULIO TEQUILA, THE SINGLETON OF GLEN ORD, TALISKER 10 YEAR OLD, JOHNNIE WALKER DOUBLE BLACK, JOHNNIE WALKER GOLD LABEL RESERVE, JOHNNIE WALKER BLUE LABEL, RON ZACAPA .

Sixteen bartenders will be chosen from the first round to produce a drink for the second round running from May 4 to May 18 titled: ‘Tea & Coffee’. Bartenders will be asked to create a drink using either of these two ingredients and submit the entry via video. From here the top eight will be chosen to compete in the Hong Kong final for the right be crowned Hong Kong’s best bartender.

The ultimate winner of the Hong Kong final will compete against 50 bartenders from around the world in Cape Town, South Africa, to be crowned DIAGEO RESERVE WORLD CLASS™ BARTENDER OF THE YEAR 2015."

Glenmorangie Tùsail launches in Australia
Joining the already diverse and fantastic lineup of existing Glenmorangie Private Editions this past April, the Tùsail differs slightly from previous releases in that the focus isn't so much on the cask or finishing, but on the barley - specifically, the previously near-distinct "Maris Otter" barley, which gives the whisky notes of nut toffee cinnamon and dates.

Whilst we don't have official tasting notes, Hendy did get to enjoy the new expression at a dinner with Bill Lumsdaine himself recently (writeup due any day now).

Tùsail retails for $165AUD and can be purchased through specialist whisky shops (think Oak Barrel, World of Whisky etc..) or online at the Moét Hennessy Collection.

"APRIL 2015, AUSTRALIA - A rare quality grain, that was saved by devotees for the future, is the inspiration behind Glenmorangie's latest limited edition. Glenmorangie Tùsail, the sixth release in the award-winning Private Edition collection, draws on the unique taste of Maris Otter barley, almost lost to the world but for the efforts of a few loyal proponents. Glenmorangie Tùsail will be available in specialist whisky shops and through Moët Hennessy Collection from 13 April 2015.

Every year since 2010, Glenmorangie has released a rare single malt crafted and designed to inspire and intrigue whisky connoisseurs and collectors. The latest release, Glenmorangie Tùsail, invites aficionados to explore a distinctive variety of barley's influence on Glenmorangie single malt.

Maris Otter winter barley was first commercially harvested 50 years ago. Its depth of flavour meant that it soon became a cornerstone of England's craft-brewing industry. But the demand for the barley variety began to fall as producers switched to varieties with greater efficiencies – and its characteristic taste was left in peril. Realising the danger, two British seed merchants formed a partnership, which would re-establish the grain's purity and save Maris Otter from being wiped out.

Their efforts soon attracted the attention of Glenmorangie's Director of Distilling and Whisky Creation, who is renowned for his commitment to unnecessarily well-made whiskies. 

Dr Bill Lumsden ordered a batch of the winter barley and arranged for it to be traditionally floor-malted for use in Glenmorangie Tùsail (Scots Gaelic for 'originary'). 

He explained: "When we heard the story of those determined to preserve such a flavoursome grain, their ethos – and the barley itself – seemed the perfect match for a Glenmorangie single malt. I knew its deep flavour profile would provide an intriguing contrast to Glenmorangie's more delicate house style, creating a whisky to enchant connoisseurs. The result pays homage to the Maris Otter variety, with rich, rustic flavours of nut toffee, sweet barley malt, ginger, cinnamon, molasses, and dates, complementing the more familiar Glenmorangie notes of peaches, oranges and smoked pears."

200 Opinions Wanted - Laphroaig asks for your opinion

Laphroaig have always approached advertising / media / customer engagement in a unique (and highly entertaining) manner (just look at Laphroaig Live for example), and now, to celebrate the distillery’s 200th year, Laphroaig is launching a global “200 Opinions Wanted” campaign to find the best opinions its drinkers can come up with.

Two hundred of the most unique opinions will be displayed as individual tiles on the distillery wall and 10 authors of the very best of them will be rewarded with a trip to Islay to attend “Laphroaig Live,” a global whisky event held at the historic Laphroaig Distillery for the first time in nine years.

All opinions entered at www.laphroaig.com/opinions from 20th April - 1st August 2015 will go in the running to win.

The Singleton of Glen Ord presents Master's Casks, aged 40 years

"The Singleton"as a brand wasn't huge in Australia when Steph and I left last year, but it's certainly a big deal in the broader Asian market, with a large presence in both travel and regular retail channels. Steph recently tried (and enjoyed) the 12yo The Singleton of Glen Ord, but it's the recently-released 40 year old which stands out, with only 999 bottles to be released (sadly neither of us could attend a recent tasting due to schedule conflicts, but we hear it was a very good whisky!)

"[Hong Kong, 6th March 2015] The Singleton of Glen Ord is proud to release a rare master piece - Master’s Casks Aged 40 Years, the oldest and rarest single malt the distillery has bottled in over 170 years. The Limited Edition, with only 999 bottles available for sale worldwide, perfectly showcases the best of classic Glen Ord character, with a fresh and light taste as a result of four decades spent in specially selected casks aged over generations.  

Forty years ago, the distillers of Glen Ord wrote the future of flavour when they selected ten American and European oak casks to house the liquid. Today, with 37 years’ experience, Malt Master Maureen Robinson has completed the work of her visionary predecessors, by meticulously tasting and crafting various combinations of casks that have resulted in the ultimate balance of flavor and freshness.  

The Singleton of Glen Ord Master’s Casks Aged 40 Years is a sophisticated, beautifully structured single malt with a deep amber hue featuring ginger lights. The fresh fragrance of the liquid has a rich perfumed and fruity aroma with delicate, sweet fruity notes of orange and honey followed by undertones of elegant dark chocolate truffles and hints of white pepper, smoke and liquorice. The finishing has subtle nuances of the European oak casks and dried orange peel, as well as figs, hazelnuts and smoky coffee grounds or plain dark chocolate. The limited edition liquid is perfect served neat, or with a little water to unlock the flavours.  

The release of Master’s Casks Aged 40 Years is our way to pay tribute to the art of cask crafting and selection at Glen Ord.” Commented Drew Mills, Marketing Director of Diageo Brands. “While age is very important, the excellence of whisky is not just about how old it is, it’s about marrying together a number of factors including taste, flavour and age to create the perfect balance of fine liquid,” he said.  

To celebrate the legacy, creativity and passion of the visionaries who distilled this whisky four decades ago, each bottle of the Limited Edition is housed in a stunning wooden case that showcases the rare beauty of the whisky. When the casing is opened, the deep shining amber liquid will be unveiled, symbolizing the whisky resting in its oak cask. The wooden stopper, made from original Glen Ord casks, is a nod to the craftsmanship that goes into each drop of liquid.  

The perfect balance achieved from using the combination of American bourbon and European sherry oak casks resonates in The Singleton of Glen Ord 18 and 12 year editions that have also come from the rich heritage of Glen Ord distilleries. Capturing the best of Glen Ord character, these fine single malt whiskies echo the freshness and lightness of their rich and smooth 40 year old counterpart."

Berry Bros & Rudd's Exceptional Casks come to Australia
Berry Bros & Rudd, Independent Bottler of the year in 2010 and 2010 (and no stranger to this blog) have been known on the odd occasion to release their own "Exceptional" bottlings, from distilleries differing every year. This year, Australia gets two such "Exceptional" releases - a 50yo North British single grain bottling, and a 1972 Glenlivet. Pretty exceptional if you ask us...

"Berry Bros. & Rudd Spirits is proud to announce the inaugural releases from the new exclusive series of bottlings, the Exceptional Casks Collection. 

Each expression in the distinguished range demonstrates the very highest of quality, with only truly exceptional casks making it into this rare selection. 

Doug McIvor, Spirits Buyer for Berry Bros. & Rudd states; “Our philosophy when choosing casks for the collection is to provide unparalleled quality; we take immense pride in this. This extraordinary and very limited range will showcase some of the most remarkable expressions we have released to-date.”Each Exceptional Cask has a story to tell, whether the spirit comes from a closed distillery, reveals a distinct flavour characteristic or has been matured in a particular barrel. 

Four exemplary bottlings have been chosen to launch the Exceptional Casks Collection, of which the Australian market will see two. Starting with a rare 50 Year Old North British, Single Grain whisky taken from two remaining sister casks on their 50th birthday, December 18th 2012. Bottled at 58.9% ABV, there are 472 bottles available globally and only 6 bottles coming to Australia at a retail price of $950.00+Secondly, a Single Cask of 1972 Glenlivet Single Malt, a hallowed vintage for those in the know, has been specially selected. The cask displays remarkable characters after maturing for 41 years. There are only 170 bottles of Cask #1072, at 53.2% ABV available globally with only 6 bottles coming to Australia at a retail price of $1,230.00+ 

The Exceptional Casks Collection will be available in Australia through Samuel Smith & Son from mid-March 2015 and adds to the range of single cask, single malt whiskies, Blue Hanger Blended Malt and rums from the Berry’s Own collection already in the country."

"Ladies who Whisky" at Hullett House
Hullett House in TST (Hong Kong), who recently received their certification as the first Whisky Ambassador-certified venue in Asia, have just launched a program called "Ladies who Whisky" (a review of the launch to be posted by Steph shortly).

Focusing on ladies new to the world of whisky, the classes (run weekly throughout May and into June) cover topics such as:

• Whisky and Aroma
• Whisky and Oysters
• Whisky and Flowers
• Whisky and Chocolate
• Whisky and Cocktails
• etc...

See below for a full list of classes:

Cheers, 
Martin.

Tasted #165: Johnnie Walker "The Royal Route" (#101drams)

The third, final, and most expensive release in Johnnie Walker's at-times controversial "Explorers' Club Collection" - "The Royal Route"* released after "Spice Road" and "The Gold Route", was unleashed on travel retail markets around the world in October 2013.

In my #101drams - a charitable challenge, I mentioned that I hoped to tick this one off after a May 2013 trip. Well, it took a little longer than that, but after countless trips I finally saw it for tasting at a duty-free shop in Japan's Narita Airport, in January 2015...


Johnnie Walker Explorer's Club Collection "The Royal Route" (40% ABV, NAS, Scotland, $159USD)
---------------------------------------------------------------------------------------------------------------------------
Colour: Light gold.

Nose: Butterscotch and caramel. Some pineapple.

Palate: Grainy at first, with more pineapple (pineapple cakes more than fresh pineapple). Sweet toffee and caramel.

Finish: Short, sweet and smooth.

Rating (on my very non-scientific scale): 88/100. A fine and fitting end to the collection, though unlikely to challenge a die-hard Single Malt fan.

Cheers,
Martin.

* Could have sworn I saw this called the "Royal Silk Route" prior to its release, so perhaps it had a name before being released. Either way, it's officially called "The Royal Route".

Tasted #7 & #8: Glenfiddich 125th Anniversary and Glenfiddich 19yo Age of Discovery Bourbon cask (#101drams)

It's a rare event when duty free works out to be cheaper in Australia than, well, anywhere else in the world, but that's what happened on a recent trip to NZ, so on return into SYD I picked up two 'fiddichs I'd been keen to get my hands on - the 125th Anniversary Edition and the 19yo Age of Discovery Bourbon cask finish. Both to join my shelf of "special 'fiddichs":

Having been a huge fan of the original AoD Madeira cask finish, and realising that the 2nd release (Bourbon cask) wasn't going to be available for regular retail sale, I was keen to get my hands on a bottle. As for the 125th Anniversary - a peaty, limited edition 'fiddich? Too interesting to pass up!


Both are presented in typical limited edition Glenfiddich fashion - i.e. very well, in sturdy and attractive boxes with (in the case of the 125th Anniversary) a few extra add-ons (call them gimmicks if you like, I think they're pretty nice) -  a signed certificate by Malt Master Brian Kinsman, a (very heavy) solid copper bottle stopper, and a small booklet on the malt.

..but enough of the small talk. How do they taste?




Glenfiddich 125th Anniversary Edition (43% ABV, No Age Statement)

Nose: Peat! Not in a "blow your head off" Ardbeg style (as much as we all love it), but not in the subtle "hello, I promise I'm here!" style of say the Caoran Reserve either. Certainly not what you expect from any Glenfiddich. Pleasant though. While the smoke is hard to ignore, it reminded me more of an Aussie peated whisky (like say, Hellyers Road Peated) than a subtle Islay. There's a slight fruity sweetness too.

Palate: Vanilla, smoke, again - reminiscent of the Hellyers Road Peated. Pleasant, but you can only just tell it's a Glenfiddich. Certainly the most different Glenfiddich I've tried.

Finish: All the vanilla, sweetness, fruitiness clears, and leaves smoke. Not overpowering, but definitely the dominant characteristic. It lingers, but doesn't overstay its welcome.

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

Fantastic presentation, as we've come to expect
from special edition Glenfiddichs 

The AoD Bourbon finish (left) is lighter than the
125th Anniversary, but not by much.

Glenfiddich 19yo Age of Discovery Bourbon cask finish (40% ABV, 19yo)

Nose: Vanilla - a big hit of sweet vanilla at first. Slight notes of banana, maybe a hint of pear?

Palate: Bananas, pear. The vanilla sweetness so evident on the nose is nowhere to be found.

Finish: Apple and pear. Not dissimilar to Glenfiddich 12yo, but much smoother. Not a long finish, but not too short either.

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



All up, two very enjoyable whiskies. While I slightly preferred the AoD Bourbon cask finish to the 125th Anniversary, I'm very glad I grabbed a bottle two bottles of the latter. If it's anything like the Snow Phoenix (just search eBay), it's sure to be a popular and highly sought-after dram!

Cheers,
 - Martin.