Bar review #2: The Nant Whisky Bar (Brisbane)

There are some great whisky bars in Australia, and some great distilleries, but (aside from the various cellar doors at each distillery) no-one had ever combined the two.

Until now.

I was pretty keen to visit the Nant Whisky Bar bar since hearing of its opening in October 2012, so when Steph joined me after a Brisbane work trip last weekend, it was a perfect opportunity. Located in "the Valley" (but well away from the seedy part), The Nant Whisky Bar occupies a quiet corner of the Emporium, a "luxury retail and dining precinct".

The bar is the brainchild of The Nant Distillery, and I'm told more are to follow (they already have a second bar in Hobart). Designed to show off The Nant's range of whiskies (including their highly-praised, 95.5 Jim Murray-rated cask strength 3yo), the bar also has a strong focus on local Tasmanian produce in both wine and food.

Talking to the staff (including the very friendly "Simo" and manager Ryan), it was pretty clear these guys and girls have the right idea about whisky - i.e. keep it fun, leave the BS behind, and maybe try something new and interesting. With 100+ world whiskies available (including several independent bottlings), they certainly meet that last point.

Having just come from dinner at the excellent esquire, we didn't try any of the food offerings, but dived head first into the whisky. First up was a flight of Nant's three expressions:

• The Nant Single Malt Whisky (Port Wood) 43% 
• The Nant Single Malt Whisky (Sherry Wood) 43% 
• The Nant Single Malt Whisky (American Oak Bourbon Wood) - Jim Murray 95.5/100 Cask Strength 63%

After those (and plenty of whisky banter with Simo - always sit at the bar!), we moved onto Wales (Penderyn 10yo), then finally Islay - first a Dun Bheagan 14yo Ardbeg (sherry cask), then The Ileach, which I'd never heard of, but was a nice surprise (especially for the price tag). More on these in future "Tasted" posts (suffice to say the cask strength Boubon Wood Nant was excellent).

If you ever find yourself in Brisbane, I highly recommend dropping by the Nant Whisky Bar. We struggled to find nice, quiet cocktail/spirits bars (The Laneway was enjoyable, Canvas looked great, but apart from that everything else seemed to turn into an nightclub on a Saturday night), but the Nant Whisky Bar was a great find. Bring on Sydney!

Cheers,
- Martin.

PR #2: World of Whisky's "The Whisky Show" returns to Sydney for 2013

Last year was a big year for Whisky Shows in Sydney, with Whisky Live, World of Whisky's "The Whisky Show", and Oak Barrel's "Whisky Fair", not to mention a variety of smaller events.

2013 is set to be just as big if not bigger - with Whisky Live (2-3rd August) and The Whisky Fair (7-8th September) already having been announced, and now a bigger, better "The Whisky Show 2013" booked for 28-29th June 2013.

With a limit of 500 visitors per session (across three sessions) and two halls, the show should give everyone plenty of opportunity to discuss and enjoy a dram (or several).

To quote World of Whisky:

Based on feedback received from both exhibitors and visitors last year, we have made several changes to the Show format, to strive for continued improvement. 

• The Show will be split into three 4-hour sessions. One session on Friday and two sessions on Saturday, with an hour break between the sessions. 
• Each session will be limited to 500 visitors. 
• There will be free snack and finger foods available for visitors.
• The Show will be split across two halls, allowing for more exhibitors and to spread visitors out a bit more. 
• Access to the show will be at street level, in a side entrance to the hotel, allowing easy direct access to the Show. 
• The retail store will be located near the exit. We will again be having special show prices on the day.
• The Whisky Cocktail competition and Australasian Whisky Awards proved to be very popular, and will be repeated again in 2013.

Keep an eye on the World of Whisky website for tickets - we might even see you there!

Cheers,
 - Martin.

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.

Tasted #6: Laphroaig 15yo

Most whisky fans would be all too familiar with Laphroaig's standard 10yo offering, and likely their Triple Wood and Quarter Cask releases too. Perhaps even their 18 and 25 year old releases, if lucky enough.

Not everyone would have heard of the 15 year old however, largely because it was discontinued some years back, replaced by the 18 year old.

Since then, bottles have been going for silly money through some outlets, so when I came across the chance to buy a bottle for a decent price last year, I jumped at it. I always enjoy having whisky with a backstory on my shelves, and if that whisky is no longer sold, even better.

Laphroaig 15 year old (Distillery bottling, 43% ABV, 15 years old)


Nose: Peat smoke, but not in your face as you'd expect with an Islay (especially a Laphroiag). Fresh fruit, sweet, but with a smokey undertone. Pleasant.


Palate: The peat is initially subdued, with the sweet characteristics found on the nose coming through. The peat quickly shines through, though not overpowering. 

Finish: Hmmm, odd. It's a long finish, but the smokiness only remains for a little while at the back of the throat, What really lingers is the spice. Warming, but not smoky in the way (say) an Ardbeg finishes. Pleasant, but different.

Jim Murray called this a "hugely disappointing, lacklustre dram" and "woefully short on complexity" but I can't agree. It's not my favourite malt, not even my favourite Islay malt, but it's unusual and complex in a way plenty of Islay malts aren't, and overall a very pleasant dram.



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

Cheers,
 - Martin.

PR #1: Hudson moves to William Grant and Sons in Australia

While this blog will never become solely an outlet for press releases, as I mentioned from the outset, from time to time I do plan to include the odd press release, particularly if I think it's of note to you fine readers (and particularly if it relates to the Australian whisky scene). So on that note...

           

William Grant & Sons Australia have recently announced that the Hudson range of American whiskies (which you may been lucky enough to try if you visited Whisky Live last year) have transferred from Vanguard Luxury Brands to WG&S.

For those of you not familiar with Hudson, it's a range of craft whiskey distilled by New York based distiller Tuthilltown Spirits Company, consisting of two Bourbons, a Single Malt, Rye Whiskey and Corn Whiskey. Bottles are sold in 350mL format and, speaking from experience tasting the Bourbons, Rye and Single Malt, are all excellent whiskies produced with extensive experience and care.

To quote the WG&S press release:

Vanguard Luxury Brands based in Coogee and managed by James France, has been handling the brand in the Australian market for the past three years - taking it on prior to William Grant & Sons ownership - and has been successful in seeding the range into many of Australia’s top bars.

Said Brian Sharp, general manager of William Grant & Sons Australia, “James and the team at Vanguard have built a solid platform for Hudson in Australia. We are very pleased with the great job they’ve done to place Hudson carefully into high end on and off trade outlets, nationally. We sat down with James and agreed that it made sense for all if we were to take Hudson back into our own portfolio and release Vanguard to go ahead with the other projects and brands they’ve been keen to get started on.”

WG&S Australia plan to focus efforts on the Baby Bourbon and Manhattan Rye, and we can only hope this means seeing these in more bars and bottles hops in the near future.

Cheers, 

 - Martin.

Bar review #1: Bulletin Place (Sydney)

In the interests of keeping this blog a little varied (while still focusing on whisky), on occasion I'll include the odd bar review. I mean we all need to drink that whisky somewhere, right?

With that in mind, I couldn't think of a place to start than the recently-opened Bulletin Place in Sydney's CBD. Opened in late December, Bulletin Place sits in a little-known laneway near Circular Quay (funnily enough called Bulletin Place). With the bar's increasing popularity (not to mention Tapavino next door, who'll supply the food for Bulletin Place), it won't remain "little-known" for long.

Bulletin Place is a labour of love from three of the industry's best bartenders - Tim Philips (some may know him as the 2012 Diageo Reserve World Class Global Bartender of the Year), Robb Sloann and Adi Ruiz, all three of whom passed through Melbourne's famed Black Pearl at one stage or another, and all of whom have held court behind the bar at some of the country's best cocktail dens.

With space for 50, Bulletin Place isn't a big bar, but it's a bar with a lot of heart. The focus is on fresh produce, and the cocktail menu changes daily based on what the guys can get their hands on. The back bar is all about quality over quantity, and there's a mid-sized but well-curated selection of whiskies (stored in a crate on the bar, rather than hiding behind it). Whiskies include Talisker 57deg North, Glenlivet 21, a few Ardbegs, Yamazaki 18yo and a very tasty cask-strength Bakery Hill. A great mix of regions and world whiskies for such a small bar.

Steph (my wife) and I have visited twice now (both times Tim wasn't around - the life of the World's best bartender is a busy one it seems!) and both times Robb and Adi really made everyone feel welcome. One thing that really struck me about these guys is that they always seem to know what we want in a cocktail, even with such vague instructions as "short and strong, please". It's the same thing I experienced when I was luckily enough to visit ivy's Level 6 on my buck's night just over a year ago - every cocktail Tim made back then was spot on.

At one stage, Steph asked Adi for something with Zacapa, and far from the usual Zacapa Old Fashioneds, Negronis etc...received what I can only describe as a Zacapa Bellini with honey. It was delicious, and combined 3 of Steph's favourite ingredients (Zacapa, honey and champagne). Spot on every time these guys...


Of course, they also have a small but well thought-out selection of wine and beer for those who like their drinks simpler.

The crowd seems to be a mix of city workers, bartenders and generally anyone looking for a friendly venue with great drinks (when we last visited, a few of the Chaser gang were enjoying drinks in the corner too). 9pm on a Friday was busy, but certainly not uncomfortably so (and most importantly, we were able to grab two seats at the bar - always sit at the bar!).

Bulletin Place is open Monday to Saturday, 4pm to midnight and is sure to only get more popular as word gets out. Add it to your list of Sydney bars to check-out this Summer!

Cheers,
Martin.

PS:....oh, and on our last visit, they had the Stones cranking on the stereo. Does it get any better?

The New Zealand Whisky Company visit

Happy New Year! I hope you all had a relaxing break and managed to spend some quality time with friends and family (and maybe even some friends of the single malt variety). 2013 looks to be a exciting year in the world of whisky, not just in terms of Scotch (which is always exciting), but world whiskies too.

..and on that note, onto our first post of 2013...

While planning a recent trip to NZ with my wife, I came across The NZ Whisky Company, a company who bottle and sell a variety of NZ single malts and blends under a few different labels. I'd actually tried their DoubleWood 10yo blend at the 2012 "World of Whisky" show in Sydney and found it interesting enough that we decided a visit was in order. Unfortunately there's no longer a distillery, so the visit was limited to the tasting centre (the barrel room was previously open to the public, but has since been closed). Regardless, with a diverse range of blends and single malts, how could we say no?

Located on the East Coast of the South Island in Oamaru (a 1.5hr drive from our Dunedin base of a few nights), we made the trip up and my wife kindly agreed to drive back. The town itself is actually very historic and has plenty of sights to see, but this blog post focuses on just the one..

The visitor centre offers individual tastings, barrel tastings, flights (focusing on blends, single malts, older varieties) and sells everything by the bottle too (including smaller bottles, which was perfect given I'd almost filled my duty-free allowance with pre-ordered whisky...). I started with a mixed blend/single malt flight, consisting of:

Diggers & Ditch Doublewood Blend (14yo, red wine barrel-aged, 41.5% ABV)

A big sherry nose and a big sherry hit on first tasting. If I'd tasted it blind, I'd have sworn it was a Tassie whisky (which shouldn't have come as a surprise, given I later learned it's a blend of Tassie and NZ whiskies). Not a bad drop, but I'd tasted better.

Rating: 84/100

South Island Single Malt 18yo (40% ABV)

Now this was more like it! Biscuity and light on the palate, with a light but very pleasant finish. A whisky I could happily sip all day.

Rating: 92/100

South Island Single Malt 21yo (40% ABV)

..even better. Building on the 18yo (they came from the same barrels), the 21yo had a much bigger mouth feel, with cinnamon and just a hint of peat (amplified with a few drops of water). This was my favourite of all the 10 I tried, and the one I took home.

Rating: 92/100

South Island Single Malt 24yo (40% ABV)

Given the impressive 18 and 21yo, I expected a similar profile, but with more character. What I got though was a nose of...fresh laundry? Weird, but that was my first thought. The palate was apples, sweet and fresh. Not what I'd expected. Not bad, but I preferred the 21yo.

Rating: 90/100

Steam train line running through Oamaru

We decided it was time to grab some lunch, check out a few other Oamaru sights, and return for a few more drams later in the afternoon...and so with palate cleansed and sights seen, it was onto round two. First up, a flight consisting of four single malts (3 at cask strength, listed as "anywhere from 49-60% ABV"): 

Milford Single Malt 15yo
To me, this had Glenfiddich (both 12 and 15yo) written all over it. Pear, a hint of cinnamon spice, with a bit of peat on the finish. One of my favourites of the day.
Rating: 92/100

Vindication Cask Strength 16yo
Similar pear/apple nose, with a taste that seemed younger than its 16 years, in comparison to the other aged whiskies on offer (considering all are aged in the same size barrels). Short finish too.
Rating: 89/100

1989 Cask Strength 22yo
As with the 16yo, but with peat on the palate and a lingering finish.
Rating: 91/100

1988 Cask Strength 23yo
This one had a lot going on, perhaps somewhat contradictory. Sweet, candy apple on the nose. Peaty palate and a long, warming finish. A few drops of water opened it right up and amplified the smoke.
Rating: 91/100

Doublewood 8yo "Preston's" (from the barrel)

This was an interesting one - very much an "in progress" whisky, they'd taken an 8yo Doublewood from a leaking cask, poured it into another cask, tapped it, and were offering drams straight from the barrel (quite generous drams for $4NZD too, I might add!)
Quite different to the 10yo DoubleWood, the nose on this was oranges...very pleasant. The palate was pretty much the DoubleWood 10yo, but with a hint of orange and raisins, and a softening from the 10yo (despite the whisky actually being younger). Not a terribly smooth finish, but all up a solid whisky, certainly worth a try, if for no other reason than the novelty value.
Rating: 88/100

Milford 20yr Single malt
Last of all was a complimentary taste of the Milford 20yo. Unfortunately, after so many whiskies my notes for this one just read "tried too many to be objective. Very nice."

Rating: Very nice/100 (hey, this was #10 after all...)

So after 10 drams and a few interesting stories about the history of NZ whisky, we were on our way. I can highly recommend a visit if you're ever in the area - there aren't too many NZ whiskies, nor too many places you can try such a diverse range of malts and blends from the one company, and it's always interesting to see what the rest of the whisky world has to offer. The staff were fantastic and (despite Sunday being their busiest day) always happy to chat about the Aussie and NZ whisky industries. 

A very worthwhile visit for some tasty and interesting drams!

 

Cheers, 

Martin.

Top Hong Kong Whisky bars

Updated 21st Jan 2020.

Back in 2013, we launched a list of "Top Sydney bars: The (sort of but not entirely) definitive list (of good ones)". We try to keep it up to date, and years later it's still one of the most popular posts on this blog (right next to, interestingly, this Glenfiddich post).

I'd been toying with the idea of a similar list for Hong Kong (especially seeing as we've already reviewed a few), but the bar scene here, whilst fantastic, is so ever-changing that it would be a nightmare to maintain such a list.

...a list of Hong Kong's best whisky bars though, I figured, should be much more manageable...and so, in 2015 I finally decided to turn the haphazard list I'd been keeping into my phone into a list for the blog, using the same format as our Sydney list (name, link, address, brief 1-2 line description, link to our review, and sorted by region).

Please enjoy, and if you think I've left any out (quite likely) please let me know!

Although note: we've seen quite a few HK whisky lists over the years and found a lot of them seem to include a few bars we wouldn't really consider "whisky bars". Having 30 commonplace scotch whiskies on the menu does not make for a "whisky bar", in our opinion, and so the list below tries to include only bars that focus, mostly exclusively, on whisky.

Central

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The ThirtySix (2/F, Amber Lodge, 23 Hollywood Rd). Named after The Macallan's 36 stills, this Jan 2019 launched bar has taken over the old Angel's Share space, with a complete refurbishment and a dimly-lit seductive decor. Highballs and whisky are the focus here, with an impressive selection of whiskies in the "vault" (where customers can also buy and keep their own bottle), and creative takes on the Highball (and other cocktails) co-designed by Proof & Company.*

Club Qing (10/F, Cosmos Building, 8-11 Lan Kwai Fong). Aaron Chan. Kennis Ko and Wu Kin San (Jack) run what is commonly referred to as Hong Kong's best whisky bar...and we're not one to argue. The specialism here is twofold - old and rare bottles (keep an eye on their Instagram for new arrivals), and Japanese whisky, (as if there was any doubt to their credentials with regards to the latter, a full set of Ichiro's Malt Cards greets you on entry). Prices are reasonable, half-drams are happily poured, their own bottlings are fantastic, staff are incredibly friendly/engaging/helpful, and the bar caters equally well to whisky fans and newbies alike. They only run a few tastings per year, but when they do, they're the sort of tasting you won't find anywhere else in Hong Kong. Think 1970s-1990s verticals of Macallan or Laphroaig 10, an exploration of Karuizawa across the decades, etc... The gold standard.

House Welley Bar eUnit A, 2/F Welley Building, 97 Wellington St). A new bar for 2020 (technically late 2019), from a few well-known people in the HK whisky scene. House Welley fuses modern design, with a large, airy space, modern lighting and a stellar collection of drams split by region, not just from Scotland but Japan, Ireland, Australia and other world whiskies. The owners' personal tastes are clearly reflected in the selection of drams, and you'll find everything from paper label SMWS bottles (try the 117.1 if there's any left!), rare Macallan, vintage Bowmores, single cask Yamazakis and everything in between. Sure to become a regular haunt for HK's whisky lovers.

Nocturne (35 Peel Street, Soho) - See our review here. If Angel's Share is mostly about Scotch, Nocturne is all about Japanese whisky (and wine). Intimate and dimly lit, with an interesting industrial-yet-warm interior, you'll find a great range of Japanese drams, all ordered from a Samsung tablet. The prices aren't cheap, especially for those who aren't used to HK whisky prices, but their selection is excellent.

Chinnery (Mandarin Oriental Hong Kong, 5 Connaught Rd) - An intimate and old-school whisky den in the equally intimate and old school (yet unmistakably luxurious) Mandarin Oriental Hong Kong.

001 (97 Wellington St officially, although the most common entrance is via a hidden door in Graham St's wetmarket) - Located under popular whisky shop Liquor and Liqueur, 001 is probably most well-known as a cocktail bar, but don't overlook its whisky credentials. Single cask bottlings and rare, hard to find drams are commonplace here. Pricing is on the higher end for HK whisky bars, but it's worth a visit if you're looking for a unique dram. Get in early as it gets busy / selective on popular nights.

Butler Shelter (29/F, Asia Pacific Centre, 8 Wyndham St) - An outpost of the original Butler Bar in TST (see "Kowloon side" below). Small, quiet and very Japanese, the selection is limited but well-curated, the cocktails are expertly made (we once watched one of the bartenders spend 20 minutes just getting air bubbles out of the ice mould he was about to freeze) and the drams include something for everyone. Price-wise I'd say about "middle of the road" for HK whisky bars. Sadly closed as of Dec 2015.

Angel's Share (2/F, Amber Lodge, 23 Hollywood Rd) - See our review here. One of the classics. Cosy but large and open, with a fine selection of drams (with a focus on Scotch), and even their own cask. A popular spot for tastings (it's not hard to see why). Reasonably priced (considering good whisky is expensive everywhere in HK). Sadly closed as of Sept 2018

Sheung Wan

-----------------

Ginger (G/F, 12 On Wo Lane, Sheung Wan) - Ginger is only a few doors up from Ronin, but focuses more heavily on Scotch than Japanese whisky, in particular, lots of interesting IBs and distillery-only releases. If a sought-after bottle has been released in HK, you can probably bet Tony will have it within weeks, available by the dram at Ginger. A warm-yet-industrial funky interior, a decent selection of drams, a nice upstairs area (good for groups) and a great selection of Ardbeg (they're an official Ardbeg Embassy) make this a must visit. Prices are quite reasonable for HK, and they often have their own private bottlings on offer, which are well worth a try.

Whisky & Words (No 7, Shin Hing Street, Sheung Wan) - One of two openings in/around August 2018, Whisky & Words is a small, intimate whisky and cocktail bar with a great selection of recent OBs and IBs. Having a few whiskies here, followed by a cleansing Paloma at Coa (literally 10 metres away) makes for a pretty great night. 

Ronin (8 On Wo Lane, Sheung Wan) - A great place to go for Japanese whisky in HK, although it has to be said, bring your wallet. The selection is amazing (as is the food - seriously), but you'll pay for it. Looking for a rare Karuizawa, limited edition Yamazaki, single cask Akashi or the like? Good chance you'll find it here. If you're planning to visit on a Fri/Sat though, book early. It's small and incredibly popular.

SAFE Bubbles and Malt (Shop 2, 1/F Manhattan Avenue, 255 Queens Rd Central, Sheung Wan) - I wasn't sure what to make of SAFE at first. On the one hand, they have the credentials (former official SWMS bar, regular tastings, and one of the most insane collections of rare/expensive whisky you've ever seen in one place outside of perhaps The Macallan Bar Macau, or the Diageo Claive Vidiz collection), but on the other hand, with concrete flooring, coloured lights and lots of polished metal, it doesn't really feel like a traditional whisky bar. Then again, there's nothing wrong with breaking tradition. Prices are on the higher side (especially if you're used to SWMS prices in places like the UK and Australia), but as we've said, whisky isn't cheap in HK (thank the 100% tax we face here). You'll find drams here that you're unlikely to find anywhere else in HK (but make sure you also take time to gaze at / drool over the collection in the cabinets, which includes a 60 year old OB Glenfarclas and a Monochrome Joker).

Malt Whisky Bar (19 New St, Sheung Wan) - See our review here. The newest whisky bar on this list (as of November 2015). Tucked away in New St (though it's not hard to spot the orange facade), this bar has, like an increasing number of HK whisky bars, two collections of whisky - one that appears to be for show (or perhaps those with deep enough pockets), including rarities like Balvenie TUN1401s, Hibiki 30s and some OB Port Ellens, and the collection behind the bar, consisting of a more wallet-friendly selection (spanning a good section of the globe). Friendly staff and decent prices make this a definite option if you're in the area. Sadly closed as of Jun 2017

Wan Chai / Causeway Bay

-----------------

Casky (Shop 1 G/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai) - The other August 2018 opening, Casky has already (in its first few weeks) held some fantastic events with some big names from the HK and Asian whisky worlds. We'll be visiting soon and will update this post with our thoughts.

Mizunara The Library (4/F, Kiu Yin Commercial Building, 361-363 Lockhart Rd, Wan Chai) - About as “Japanese” a bar as you can get in HK. Impeccable drinks and service, but quite expensive. Their range of Japanese whiskies is ever-expanding (and includes some photo-worthy gems), and the whiskies in the "library" of malts around the room are incredible, but you'll pay for them. Endo-san who looks after the bar here made me one of the best cocktails I've ever had in HK, but it was also by far the most expensive I've ever had in HK, at over $220HKD. But hey, quality costs. Update: On a recent visit we learned that the bar is happy to offer half and even one-third drams of some malts (like most whisky bars in Japan). We love bars that do that, as it brings a number of rare/expensive whiskies into the realms of possibility for a number of whisky fans.

b.a.r Executive Bar (27/F, Bartlock Centre, 3 Yiu Wa St, Causeway Bay) - Part of the old brigade - touted as being a "private bar", but as long as you call and make a reservation, in our experience, generally open to anyone. A great selection of Japanese, Scottish and even a few Aussie drams, but not cheap. A good spot to find a few rare drams you might be seeking (for us, it was the 2009 Ardbeg Supernova).

The Canny Man (Wharney Guang Dong Hotel Hong Kong, 57-73 Lockhart Rd, Wan Chai) - Think Scottish pub and you're pretty much on the money. Over 100 drams available.

Kowloon side

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Tiffany's New York Bar (Lobby Level, InterContinental Grand Stanford, 70 Mody Rd, TST East) - A large (and ever-expanding) list, great staff, comfortable settings, low ceiling, regular jazz, frequent tastings and their own cask-aged whiskies all come together to make this one of HK's greats. If there's any doubt, just look at who visits when they're in town - David Stewart and George Grant, to name just two whisky legends who we've met at Tiffany's in previous years. Prices are fair and they also have good deals on bottles - including 2-for-1 on certain nights. Add a cigar terrace, and their annual whisky festival (Hong Kong Whisky Festival), and you've got a solid option for any whisky lover.

Butler Bar (5/F, Mody House, 30 Mody Rd, TST) - One of HK’s original whisky bars. Very Japanese. Quiet, unassuming, with typical Japanese perfection in bartending. Cocktails and drams alike are all excellent here. Prices are about middle of the road for HK.

Bar Buonasera (7/F, Mody House, 30 Mody Rd, TST) - No, that isn't a typo this place really is just two levels above Butler Bar, and like Butler, it's also an old-school Japanese bar with a strong focus on classic cocktails and fantastic (often Japanese) whiskies. An offshoot of the famous Osaka bar by the same name, Bar Buonasera HK will often open rare / hard to find Japanese whiskies by the dram, and they also host the occasional guest bartender, focusing on whisky cocktails.

Chin Chin (3/F, Hyatt Regency Hong Kong, 18 Hanoi Road, TST) - Could initially be dismissed as your average hotel bar (live band, large, often full of business travellers) but before you write it off it, have a look at the Chinese decor/bar, and the drams within. Some rarities (with a focus on Scotch) and some good 2-for-1 specials at times. A nice place to drop into for one or two if in the area, or looking for a break from shopping at the (often sensory-overloading) K11 Art Mall!

Whisky Stables (Hullett House, 1881 Heritage, 2A Canton Rd, TST) - HK's first "Whisky Ambassador" accredited bar sees a decent selection (including a few Mackmyras rarely seen elsewhere in HK), comfortable seating and great staff come together to make a comfortable and inviting whisky bar. Great for drinks before/after dinner at one of Hullett House's restaurants, or just for a dram on its own. The heritage building adds to the charm, and the terrace, albeit small, is a nice addition not often seen in HK's whisky bars Sadly closed as of 2019.

Other

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Parkview Whisky Bar (Lobby Level, Hong Kong Parkview, 88 Tai Tam Reservoir Rd, Hong Kong). Technically a members' and residents' only bar, Parkview Whisky Bar might seem small (it is), but the whisky collection is out of this world. In addition to a constantly-stocked back bar of rare and incredible drams (1946 Macallan Fine & Rare? Check. Blue Label Macallan 30s? Of course. Well-aged single cask Karuizawas? Yup. 1966 Sprinbank Local Barley, Moon Import Springbank, ceramics Bowmores? Check check check), the bar sees regular new bottlings come in two, from well-known IBs like Three Rivers, Acorn and Elements of Islay. A bit of a hike for those in Central, but worth it for some of the incredible drams on offer.

Cheers,

Martin.

* In the interests of full disclosure, I own a small stake in The ThirtySix.

Tasted #5: Glenfiddich 40yo

It's not too often you get to taste a 40yo whisky (especially one that retails for $3,299AUD per bottle), but thanks to the very generous blokes from William Grant & Sons Australia (who I shared a long chat with about all things 'fiddich at a recent Shirt Bar Scotch Club), that's exactly what I did recently.

Two days after the Scotch Club, a hand-delivered package arrived at work containing a taste of the highly-regarded Glenfiddich 40yo. Wow, I'd been told to expect "something special", and this exceeded my expectations. Certainly rarer than anything I'd ever tasted before.


Wanting to compare the 40yo to something a little more familiar in the range, I decided on the Glenfiddich 18yo as my comparison dram - as it's a solid, smooth, trustworthy dram yet still very much a 'fiddich. The day before Glenfiddich's 125th anniversary seemed as fitting a day as any, too...

With the Glencairn glasses charged, and most of the 15mL taste poured out (I had to leave a few mL for my best mate) it was time to try the 40yo.



Glenfiddich 40 year old (45.8% ABV, 40 years old)
Nose: Big, leathery, reminiscent of an old leather lounge. Aged oak, rich dried saltanas. Incredible.
In comparison, the 18yo (right, below) is harsh, brash, and just smells young and fresh (a pity really, given the 18yo is a great dram on its own).

Palate: There's that oak again, and the leather. And more. So complex, so much going on here. Not to get too wanky here, but if I had a grandfather who owned an old leather chesterfield in a room filled with 'rich mahogany", and I was sipping whisky, sitting there there, soaking up the atmosphere...this would be the whisky. I cant think of another whisky that has ever "transported" me somewhere, yet this has*. This is a very, very special whisky. After some time, the raisin/saltana taste comes through, and the smallest hint of smoke towards the end.
The 18yo is all about the spice, toffee and a hint of pear. A tasty drop, sure, but not a touch on the richness or complexity of the 40yo.

L: 12yo Glenfiddich (50mL): ~$7
R: 40yo Glenfiddich (15mL): ~$70

Finish: So incredibly long (I think it's still going as I write this). Oak and leather. Just incredible. A hint of peat too, as with the palate. I'm nosing the glass 25 minutes later and the nose still has all these characteristics.
The 18yo in comparison is over in the time it takes to read this sentence. Enough said.

Wow, there it goes - the most special whisky I've tried, ever. It's going to be a tough one to beat.

Rating (on my very non-scientific scale): 98/100 (18yo: 93/100).

Cheers,
 - Martin.

*Actually I lie - there is one other whisky that instantly transports me somewhere, but for the wrong reasons. Ballantine's reminds me of my Schoolies cruise, over a decade ago (even the excellent 30yo, unfortunately, which to me still has that painfully obvious Ballentine's taste). 

Shirt Bar Scotch Club - Glenfiddich (December 2012)

Has it really been a month since the last Scotch Club? Time flies.

Shirt Bar's Scotch Clubs have been steadily growing in popularity in 2012, and the final event for the year was no exception. With not a single free seat in the house, everyone was keen to try the offerings from the most popular distillery in the world, specifically:

• Glenfiddich 12yo Signature Malt
• Glenfiddich 15yo Solera
• Glenfiddich 15yo Distillery Edition
• Glenfiddich 18yo Ancient Reserve
• Glenfiddich 21yo Gran Reserva

Not a bad line-up - particularly for a Glenfiddich fan like me!

The night started with a "Glenfiddich cooler" cocktail (cue initial thoughts of 80s Bogans downing West Coast Coolers...) which turned out to be surprisingly good. Light, low on the alcohol and a touch of fruit which worked really well - a great palate cleanser. Then it was onto the reason we all came...

Shirt Bar's Scotch Clubs all follow the same basic premise (talk about how they whisky is made, where it's made, what affects the flavour, then taste it) but each has its unique differences. In this case, it was a funky interactive presentation including a detailed video tour of the Glenfiddich distillery. Sebastien, a friendly French bloke and William Grant & Son's local Glenfiddich Ambassador talked us through the tour and tasting, starting with the 12yo and working our way through to the 21yo.

We also got to take a whiff of new make Glenfiddich (which I've tried once before at the distillery - it tastes just like a very, very young 12yo!) and a few different barrel finishes of the 15 and 18 (it's amazing how different oak can drastically change the colour of two identically-aged whiskies).

So on with the tasting...

One thing I find about Glenfiddich is that although there's a huge variation between the different ages/releases, you can always tell a 'fiddich. The 12 year old showed the signature pear nose and taste, as expected with a shorter finish, with a hint of sweetness on the (smooth) palate. In the company of such esteemed whiskies it can be easy to write off a "standard" malt like the 12yo, but it's still a fantastic drop, and very smooth given its pricepoint (one reason I always recommend it as a great "starter" single malt). The finish is a little harsh, but not overly so, and only when compared with its more mature siblings...

..like the 18 year old Ancient Reserve. A sweet cinnamon nose makes way for an equally sweet taste, but with plenty of spice. Cinnamon, toffee - less fruit than the 12yo (though still there), and more spice. A smoother, longer finish as expected.

The two 15 year olds were up next, and considering the similar lineage, are really very different. The 15 year old Solera showed the same sweetness as the 12yo, with more of a Christmas cake palate, and a slightly lengthier finish. The 51% non-chill filtered 15 year old Distillery Edition (a mixture of sherry and bourbon-aged 'fiddichs) however was all about the peppery, leathery palate. This easily had the most "presence" of all the whiskies we tasted, with a huge mouthfeel that lingered on and on. Cask strength whiskies (especially those like the 50.7% 1975 Private Vintage) can offering have an almost-overpowering palate due to the higher ABV. Not so with the Distillery Edition. To me, it was the perfect balance of big bold flavours without the harshness. My most memorable whisky of the night.

Lastly was the 21 year old Gran Reserva (which now comes in a much cooler package than the bottle I bought a few years ago). Interestingly, a few years ago this was known as the "Havana Reserve", but due to Cuban trade embargoes underwent a name change so it could be sold in the US. As the name implies, it's aged in Caribbean rum casks, and it shows. Sweet like the 15 and 18yo, but with a creamier, sticky pudding-like palate, and a long, smooth finish. I'm a big fan of sipping rums (Zacapa 23, Diplomatico to name a few) and if you look hard enough, you'll find similar tastes in the 21yo. A truly excellent whisky.

All up, a great night and an excellent Scotch Club on which to end the year. Glenfiddich is an approachable whisky and that was the approach the guys took to the night too. Sebastien and his colleague Mark were great to talk to and really made the night enjoyable (Mark also very kindly promised to send me a little taste of something special...whatever it is, a review will follow!).

Cheers,
Martin.

PS: On a related note - I've just put in an order for the next Glenfiddich Age of Discovery (Bourbon finish) as well as the (apparently quite peated) 125th Anniversary special. Picking them up duty-free in early Jan, so look out for posts shortly after!

Tasted #4: Lagavulin 1995 Distiller's Edition (Pedro Ximénez Finish)

E.D.V isn't easy to find, but if you
head down Malthouse Ln in Melbourne's
CBD, and see this light, you're in the
right place

There's a little (read: massive) website over in the UK called Master of Malt who have an unbelievable selection of single malts, ship to Australia, and have very reasonable prices. Duty, shipping and import concerns aside, I've often thought about putting through an order, and top of my list will be the Laga '95 Distillers Edition (PX finish).

So when I saw it at E.D.V in Melbourne (sister bar to my favourite bar in the world, Eau de Vie in Sydney), I had to try it. The sweetness of Pedro Ximénez sherry, with the peatiness for which Lagavulin are famous? This had my name all over it.

As a bit of background, unlike some other distilleries, Lagavulin distinguish their "Distillers Editions" by the casks in which they're aged, rather than the strength at which they're bottled. In the case of the '95 (and others), the aging is done in ex-Spanish Pedro Ximénez (aka PX) sherry casks.

So how was it? As good as I thought! Read on...

Nose: Smoke/peat (yes this is still a Laga), but a hint of sweetness too. Call it raisins, caramel, whatever (actually, calling it PX sherry might be more accurate) - there's a definite whiff of sweetness.

Palate: Again, peat is dominant, but there's a definite sweet undertone. What the sweetness did for me was make the whisky much smoother. It's like a regular Laga, but much smoother and with a hint of sweetness, maybe toffee. A drop of water really accentuated the sweetness and toned down the peat too.

Finish: Long, lingering and smooth.

Ten word summary: Could sip this all night, but only if neat. Tasty.

I think I know what I'm buying myself for Christmas...