SMWS Tasting - Sydney (May 2013) (#101drams)

How do you describe the Scotch Malt Whisky Society (SMWS)? More than just a whisky club, and certainly more than just an independent bottler, the SMWS combines the best of these, adds in publications, one-off dinners and members-only bars, and uses their global reach (12+ countries) and extensive experience (30 years) to show everyone what truly excellent cask-strength whisky is.

For those new to the SMWS concept - the independent bottler side sees them sourcing some of the best whiskies (grain and malt) from around Scotland and the world (and occasionally other spirits) in the form of single casks. They then bottle these at cask strength and sell them though the club. You might see anything from a 7 year old Islay to a 35+ year old Speysider, and while you might not know which distillery it came from (SMWS famously label their bottlings with a numerical code system and unique name only, although unofficial lists matching code to distillery exist on the Internet), you're guaranteed the whisky inside will be of an extremely high quality.

Up until a few days ago I hadn't yet joined, but last month I was lucky enough to be invited to the May tasting Sydney, by the entertaining and incredibly knowledgeable Andrew Derbidge (Cellarmaster and NSW Manager). I'd been keen to get along to one of the SMWS tastings to see what it was all about, so this was the perfect chance.

(Before I put down my hard-earned for a membership, I wanted to make sure the tastings were enjoyable and not too serious. I've been to some tastings with some excellent whisky in the past, that just felt a bit stiff, up-tight - generally not much fun. Luckily it turned out I had absolutely nothing to worry about with SMWS.)

The tasting (held at the Royal Automobile Club in Sydney, coincidentally on the same night and right next door to a dinner with PM Julia Gillard) was a change from the usual format, with all 6 whiskies being tasted blind, in competition format. Basically we were given a list of the current bottlings, a few clues about each whisky, and had to pick which was which in table groups. Points were awarded for region, ABV range, distillery and bottling, and the winning table at the end of the night walked away with a prize. Piece of cake right? Ha, not quite. We had the previous Australian champion on our table, and only managed a third place. Still, we all agreed early on that considering the whiskies on offer, there would be no losers...

After a palate cleanser of Harvey's Bristol Cream and an enjoyable introduction from Andrew, it was onto the 6 mystery whiskies...

Tasting notes:
Whisky #1 (SMWS 35.82 "Feel-good garden party dram"), a 16 year old Glen Moray (56.6% ABV) had a floral, citrus nose, a slightly spicy, still citrusy palate with a hint of chocolate, and a medium finish (apparently with some smoke, though I couldn't find it). 91/100

Whisky #2 (SMWS G10.3 "Promises sweet indulgences"), a 24 year old grain whisky (59.6% ABV) from Strathclyde Distillery (my first grain whisky, and coincidentally a #101drams dram too!). A big sherry hit on the nose at first (1st fill barrel? Nope, but seemed like it). A dash of cinnamon spice on the palate with the ABV (59.6%) clearly evident. The finish was long and very reminiscent of the breakfast cereal I eat every morning! A great entry into the world of grain whiskies for me. 90/100.

Whisky #3 wasn't one we were asked to guess. Instead, we were asked to try #3 and #4 side by side and compare. The reason (we were later told) - #3 was a Highland Park 12yo Original Bottling (40%ABV), whereas #4 was also a 12yo Highland Park, but from the SMWS (SMWS 4.170 "Evokes the magic of Orkney" at 61.5% ABV). This was a brilliant way to show what the SMWS was all about - comparing two whiskies from the same distillery, same age, but one cut to 40%, vatted for consistency and caramel-coloured, the other cask-strength, single-cask, and with no added colouring. Needless to say the SMWS Highland Park, with its strong bourbon/vanilla nose (1st fill ex-Bourbon barrel), spicy vanilla palate and long, ginger finish, was the clear winner. 89/100 for #3, 93/100 for #4 (my favourite dram of the night).

#5 (SMWS 78.40 "Tantalisingly sweet & savoury") - a 16yo Ben Nevis at 55.1% ABV showed a sherried, slightly salty nose, a complex palate with mostly sultanas and other candied fruits, and a butterscotch and vanilla pastry finish - long and enjoyable. 91/100.

Last up, #6 (SMWS 3.195 "Cigar smoking dram") - a 14 year old Bowmore at 58.5% ABV. We were expecting this to be an Islay and at least got that part right - soft peat on the nose with a touch of licorice. Vanilla on the palate, still with the peat but reduced somewhat. A medium, dry finish with the peat smoke remaining to the end, albeit certainly not in huge quantities. 90/100.

Prizes of 100mL SMWS samples were also given out throughout the night (often the only whisky if its kind in Australia) and I was lucky enough to score a sample of 2001 (12yo) Mannochmore at 61.5%.

Overall this was a great intro to the SMWS and although the format differed from their usual, I have no doubt the regular tastings are just as good. I'll no doubt be back to future tastings!

Cheers,

 - Martin.

TimeforWhisky attended this tasting as a guest of SMWS Australia. 

Tasted #23: Big Peat (#101drams)

I knew getting through the #101drams charitable challenge would be, well, a challenge, so I figured I'd need to find a number of different ways to try all the drams, and to keep it interesting. Sure I could probably go and smash through 60% of them in a few months at somewhere like Baxter Inn or Whisky + Alement (and don't get me wrong, bars like those are critical in helping me get through my list!), but I think sometimes I need to mix it up a bit.

So when the kind folks at Douglas Laing & Co (who have recently split into two separate companies) sent me a sample of Big Peat (#81 on my list), I was pretty happy to be able to tick another one off the list, without just going to a bar and paying for it (and in the comfort of my own home with my own Glencairn too)!

Big Peat is a blend of Islay malts, and includes Ardbeg, Caol Ila, Bowmore and Port Ellen. Being a big fan of these distilleries, I was interested to see how they went as a blend (albeit with No Age Statement)...


Big Peat Small Batch Islay Blended Malt Scotch Whisky (46%, NAS, Islay Scotland)
------

Nose: Light (for an Islay whisky). Big sea salt hit, hints of cinnamon and a slight nuttiness.

Palate: Equally light on the palate, and equally salty. Smoke comes through late in the piece, but the sea air wins out here. Very smooth and very drinkable, but not the big Islay "whack" I was expecting.

Finish: Initially very smoky, but not lingering like say an Ardbeg Galileo. A faint iodine taste lingers a little, but overall I'd call it a pretty short finish.

Rating (on my very non-scientific scale): 88/100. Enjoyable, and very easy-drinking, but not quite what I was expecting (a lot lighter). Having said that, I think this would make an excellent whisky for someone just starting to explore the whiskies of Islay.

A very big thanks again to  Douglas Laing & Co for the sample.

Cheers, 
 - Martin.

PR #8: Eau de Vie and Bakery Hill partner up to create bespoke whisky

Anyone who's read this blog a few times would probably know that we're big fans of Eau de Vie - the Sydney and Melbourne cocktail bars who not only serve up arguably some of Australia's best cocktails and spirits, but are constantly pushing the envelope in terms of cocktail innovation.

So it came as no surprise to hear of their latest efforts - teaming up with Victorian whisky distillery Bakery Hill (whose Cask Strength Peated Malt we're big fans of) to create a bespoke whisky made specifically for the bar's "Bobby Burns" cocktail.

To quote the media release:

“The Bobby Burns is one of the worldʼs great whisky cocktails, and we wanted to do something special for our new cocktail list.” [Greg] Sanderson [EDV Melbourne Manager & co-owner] says. “Working with David Baker has been amazing and after a couple of months worth of sampling and experimentation I am very excited about the whisky blend we have created for our Bobby Burns.” 

“To craft a great cocktail not only is it important to have a vision as to what you are trying to achieve but also to develop the structure on which the cocktail itself is based. As the whisky is one of the most important structural components Greg and I spent months discussing, crafting and refining the flavour and aroma of the very whisky to be used as the foundation of this remarkable Bobby Burns”, says David Baker [Bakery Hill owner]. “Once this was achieved Sanderson applied his genius and the result is pure magic” 

Anyone who's been to Eau de Vie before knows they serve up some incredible cocktails, and the "Bobby Burns" is no exception. The whisky is stirred down with fig infused house blended vermouth, and a dash of D.O.M. Benedictine and Angostura bitters, and comes served with home-made shortbread. The full recipe is:

50ml Bakery Hillʼs Eau de Vie Whisky
20ml House blended vermouth infused with fig
10ml D.O.M. Benedictine
1 dash angostura bitters
Stirred, served on an antique side plate with doily and short bread cookie

For those who haven't heard of Bakery Hill, this quote from Jim Murray should sum it up:

"There are about 20 distilleries in Speyside that would die to be able to make whisky this stunningly integrated."

We'll be heading to Eau de Vie (Sydney) later this week to try the new dram - both neat and in the Bobby Burns cocktail. Expect a follow-up post shortly!

Cheers, 
 - Martin.

PR #7: Nant Distillery's big plans for the future

Back in February we reviewed the Nant Distillery Whisky Bar in Brisbane (link), and a tasting of three of their excellent whiskies (link). Now known as the Nant Distilling Company Limited (NDCL), they've recently announced significant plans for future expansion, including:

• The planned opening of 20 new Nant Whisky Cellars and Bars across Australia (over the next 3 years)
• The construction of an onsite malting plant
• The expansion of our brewing and distilling operations; and
• Significant revenue growth (from just over $2m in 2012 to a forecasted $14.6m in 2015).

With Australian whisky enjoying something of golden period at the moment (a period sure to continue for quite some time), it's an exciting time for Nant, who are looking to raise $5m through a convertible note offering to help fund the above. This is in addition to Nant's existing barrel sale and investment programs.

For anyone interested in finding out more, further details can be found at:
http://nantdistillery.com.au/documents/The_Nant_Distillery_Precis_EDM.pdf

As big fans of Aussie whisky, we wish NDCL the best of luck with their endeavour.

Cheers,
 - Martin.

Please note: We have no affiliation with NDCL or Nant Distillery, and do not plan to take part in the aforementioned offer. Whilst the thought of owning our own barrel of whisky, or indeed potentially part of a distillery is certainly enticing, at a $50,000 minimum investment, we'll leave this one to the professional investors, and limit our ownership to "bottles" rather than "distilleries". :)

Shirt Bar Scotch Club - A Special Treat from Japan (April 2013) (#101drams)

A slight change in direction for Scotch Club this month - in that there was actually no Scotch to be seen!

There was nothing to fear though - and certainly no shortage of Whisky! April was all about Japan, with some rare drams that another full house was itching to try.

Led by World of Whisky (who we visited back in March), the tasting included a brief history of Japanese whisky (Family feuds! International love affairs!) before we got into the good stuff, namely:

• White Oak Akashi
• Hibiki 12yo
• Yamazaki 12yo
• Nikka All Malt (which just happened to be on my #101drams charitable challenge)
• Ichiro’s Double Distilleries Blended 

I've been into Japanese whisky ever since I had the pleasure of visiting the JAL First Lounge at Tokyo Narita around 2008. I very nearly missed my flight after sampling "just a few" of their excellent lineup (from memory - Yamazaki 18 and Hibiki 21 were on offer, amongst others). Not knowing much about Japanese whisky at the time, I popped out briefly to see how much these amazing whiskies were duty free. A little shocked at the price, I retreated back inside and poured myself another dram...

But enough of my reminiscing..onto the whisky:

The Hibiki 12yo was up first. Founded in 1973 and famous for a wide range of aged and special release blends, I've always enjoyed Hibiki (especially the 17yo, a bottle of which capped off my final night in Malaysia with some colleagues a few years ago). The 12yo is a standard blend (i.e. malt and grain whiskies), and had a citrus/ginger nose, zesty, sweet peachy palate and short, tangy finish. I gave it 88/100 on my standard, completely non-scientific scale.

White Oak Akashi was up next - limited to just 4,500 bottles, with very few of those available outside Japan. The distillery only runs their stills for 1 month each year (efficient!) and combined 3 malts (7yo, 5yo and 4yo) to produce this vatted malt ("Pure Malt" in Japanese whisky language). To be honest, I wasn't a fan at all, and the youth really showed through (much, much more than say, Starward or younger Chichibus). The nose was (to me) a big hit of new make, with a bit of a sweet honey hint. The palate wasn't overly harsh, but didn't really have any shining characteristic. The finish was dry, tanin-y...nothing special. 76/100 for this one. I think the general feeling was "only 4,500 bottles? That's OK, someone else can have them..."

Onto the #101drams whisky for the night - the Nikka All Malt. We learned this was a blend of Yoichi and Miyagikyou whiskies (try saying that last one after a few Nikka All Malts...), bottled at 40%. The nose was light, with fruity, vanilla (almost bourbon) notes showing. The palate was warming sourdough, and the finish was lingering licorice. An interesting combination! This one seemed like a good everyday whisky - not overly complex, but a decent whisky you could sit and enjoy regularly. 89/100.

Next was Ichiro's Double Distilleries (46%), A vatting of 6yo Chichibu (Mizunara wood) and 20yo Hanyu (ex-Sherry cask). With a nutty, wooded nose, a complex but sweet palate and a strong finish - this one hit the spot. 91/100.

Last but not least, probably the most well-known Japanese whisky in Australia, the Yamazaki 12yo. Vanilla, toffee, pear, nuts, it was all here, right throughout. The highlight dram of the night for me - 92/100.

The night ended as it always does with Shirt Bar's excellent cheese and dip platter, but not before a very fitting sushi platter. Kanpai!

Cheers, 
 - Martin.

Tasted #22: caskstrength.net's "Caskstrength & Carry On 'C' - Cutty Sark" release

Caskstrength.net was one of the first whisky blogs I ever read, and one of the key blogs that got me into whisky blogging. I'm not sure why exactly, but Neil and Joel seem to blend (ha, blend) informative and fun posts in a way few other blogs can.

They also run their own events, and even bottle their own whisky - with a goal to work their way through the alphabet, creating 26 custom, limited edition "Caskstrength & carry on" releases

A was for Arran, B was for BenRiach, and C, you guessed it, is for Cutty Sark. Without going into too much detail (I'll let this post do that) the boys were quite involved in the process and the whisky was made available with quite a bit of fanfare in late March, via Master of Malt.

I was lucky enough to receive a sample (thanks to both Caskstrength.net and Master of Malt who generously sent me a dram - possibly the coolest little sample bottle around), and a very well-travelled sample it was too, hopping from the UK to Sydney, via America's Wang.

Caskstrength and Carry On (Cutty Sark) (51.4%, NAS, Blend, 500 bottles released)

Nose: Youthful, a hint of peppery spice, citrus, but not "sweet".

Palate: Big mouth feel - ABV% is evident. Big peppery hit makes it's way up the nose. A hint of nuttiness comes through too.

Finish: A hint of smoke (I didn't get it on the nose or palate, as the tasting notes suggested, but noticed it during the finish). Medium-length finish.

Rating (on my very non-scientific scale): 87/100

Hats off to the boys for a great initiative - I can't wait to see what comes next (Dalmore? Dalwhinnie?) 




Who knows...? Maybe in a few years it might be possible for this blog to do something similar with one of the excellent Australian distilleries like Old Hobart, Lark Distillery, The Nant Distillery or New World Distillery.

Cheers,
 - Martin.

Tasted #21: Brenne French Single Malt Whisky (Estate Cask) (#101drams)

When I started my #101drams Charitable Challenge, one thing I wanted to focus on was world whiskies. Sure the list has plenty of Scotch whisky, but I wanted a good selection of lesser-known whisky regions too - hence the likes of Czech Republic, Finland, Sweden...and even France.

I came across Brenne (the creation of whisky fanatic, spirits importer/exporter, and blogger - the very generous Allison Patel) on Twitter a few months ago. A French-made whisky aged in new French oak and finished in Cognac casks? Sounded impressive!

Brenne bottle all their whiskies from single casks (my sample was #259), and are NAS as the age varies with each release (though on average, the whisky is 7 years old). Distilled in Cognac, France, and distributed in the US, Brenne was only released in October 2012, and is quickly gaining a reputation throughout the US.

As Brenne isn't yet available in Australia, Allison was kind enough to send me a sample (which due to restrictions on sending alcohol, needed to route via Florida before it could make it to me in Sydney!), including a few tasting notes and a very nice hand-written card (take note, other boutique whisky producers looking to get the word out!).

Brenne French Single Malt Whisky (Estate Cask) (40%, NAS, cask #259, France)
----
Nose: Big creamy cheesecake hit. Sweet, but not in a sherried way like a big robust Speysider. Think dessert (really delicious dessert). I've never had a whisky with a nose like this, and I absolutely love it. Just makes you want to dive right in.

Palate: Initially light. In fact it remains light throughout. Flavours of almond cake, vanilla, shortbread, cookies and cream. This is really delicious. 

Finish: Just perfect. Medium length, the dessert notes start to fade and a very soft hint of spice hits at the end (the notes say peppercorn, I get cinnamon and a hint of oak.

Rating (on my very non-scientific scale): 92/100. An absolutely delicious whisky, so easy to drink - a fantastic whisky for someone who's just starting out with whisky (a "gateway" whisky if you will), but equally suitable for seasoned whisky drinkers looking for something unique. A great Summer whisky too (sadly I'll need to wait another 7 months for that...)

Cheers, 
 - Martin.

The Oak Barrel - Nikka masterclass (#101drams)

Despite being a big fan of whisky and regular attendee at the various tastings around Sydney, I'd never managed to visit The Oak Barrel nor one of their tastings, so a few weeks ago I decided to fix that, and their Nikka Whisky Masterclass seemed like the perfect opportunity.

I'd never met a Japanese whisky I didn't like, and with the following lineup (including a #101drams whisky), it was hard to pass up:

• Miyagikyo 10 Year Old 45%
• Takesturu 12 Year Old 40%
• Yoichi 10 Year Old 45%
• Nikka Pure Malt ‘Black’ 43%
• Nikka From the Barrel 51.4%
• Nikka Pure Malt ‘White’ 43%

Presented by Dave Withers (The Oak Barrel's fine spirits expert, author of upcoming Australian whisky blog Native Drop and all-round nice bloke), to a packed out tasting room, the tasting started with a background of Japanese whisky, going way back to the Scotch whisky roots of the 20s and 30s. I learnt a heap of interesting facts about Japanese whisky, such as despite Mizunara oak being specific to Japan, it's only used in around 5% of Japanese whiskies due to the immense cost (most are ex-Bourbon barrels, as they are in Scotland). We also learn that Japan has a 3 year rule (like Scotland), and that whisky must be aged in oak, and contain no colouring.

There were a number of whiskies to taste, and so after a bit more history (see here for more detail), it was on with the show. See below for my rough/brief tasting notes.

Miyagikyo 10 Year Old 45%

Floral, some very light peat smoke (up to 5ppm). Reasonably long finish that keeps coming back in waves. 89/100 on the very non-scientific scale of "how much I like it".

Takesturu 12 Year Old 40%

Sweet nose. Light, sweet stone fruit palate. Glazed pastries. Almost too light on the palate Pleasant finish but nothing that stands out. A very inoffensive Summer whisky! 88/100. 

Yoichi 10 Year Old 45%

Peated at 10ppm, evident on the nose. Palate shows some earthy, oaky characteristics. Light peat on finish - its key lingering characteristic. A few drops of water didn't change it much. 86/100.

Nikka Pure Malt ‘Black’ 43%

Light nose, but underlying complexity. Very smooth. Slightly muted palate? Very very light smoke at the end of the palate, with a nutmeg, lightly spiced finish. 88/100

Nikka from the Barrel 51.4%

Loved this. Nose - rich butterscotch, oily. Cinnamon. Palate - big, robust mouthfeel. Big hit of orange peel at the end, which continues through to the finish. Absolutely fantastic. 93/100 - my favourite of the night (and one of the cheapest on offer!)

Nikka Pure Malt ‘White’ 43%
An Islay/Japanese blend. Nose - no real peat elements. Palate - definite peat, not overpowering. Nutty complexity. The finish brought about waves of very pleasant, morish peat smoke, with a hint of iodine. Peat increased all over with a few drops of water.  88/100.

-----

All up this was a great tasting, and I'll definitely be back at a future Oak Barrel event. Pretty sure I'm going to pick up a bottle of Nikka from the Barrel soon too - I'd tried it before, but now have a newfound appreciation for it (and that's what these tastings are all about - trying new and old whiskies, learning what you like)!

Check The Oak Barrel's events page for details of upcoming tastings (for both members and non-members).

Cheers, 

 - Martin.

PR #6: SMWS' Australian Malt Whisky Tasting Championship 2013

We all hear about the various whisky and spirits competitions around the place (it seems there's a new one every week), but what about a competition that we, the average punter (or blogger) can get involved with?

Enter SMWS' AMWTC (try saying that 3 times quickly...)

The Scotch Malt Whisky Society in Australia are the Aussie branch of the global Scotch Malt Whisky Society, best known for releasing incredible single cask drams from almost every distillery you can imagine (they don't name the distillery but it's easy enough to work out), with names such as "Milano salami and a tropical fruit kebab" and "Pregnancy tea mix".

On 21st June this year they're running the Australian Malt Whisky Tasting Championship again, which in a nutshell involves novices and experts alike tasting 8 drams and matching them to a list of 9 drams (including one red herring), all in the amazing surrounds of the Australian Museum's Dinosaur Gallery. Who can say they've attended a whisky tasting with a T-Rex towering over them before? (Anyone who's been to previous AMWTCs I guess - it's always held there..)

Competitor entry is $125, spectator entry is $75 (both including a cocktail party afterwards), and there are prizes for the winners (a trip to Tasmania, whiskies, SMWS tasting events).

While I'm pretty much guaranteed to not win any of these, I've signed up as a competitor. Why not?Sounds like fun.

Hope to see you there.

Cheers,
 - Martin.

Tasted #19 & #20: Glenglassaugh Revival & Glenglassaugh Evolution

Glenglassaugh might not yet be a terribly well-known distillery (at least, not in comparison to other Speyside distilleries), in part due to the fact that they closed in 1986 and only re-opened in 2008, but are increasingly becoming a common sight on bar menus, in part due to their unique, quality drams at reasonable prices.

The Revival is the first Glenglassaugh release since re-opening in 2008, and is a NAS 46% whisky matured in a mixture of first-fill and refill casks, and finished for 6 months in Oloroso sherry casks (available from Master of Malt).

The Evolution is the next release from the distillery, a 57.2% cask-strength NAS whisky, aged in George Dickel first-fill Tennessee whiskey barrels. It's production is limited to 6,000 bottles (also available from Master of Malt).

I noticed the Revival on the menu at  The Wild Rover in Sydney recently, and figured I should give it a try. The Evolution on the other hand was kindly given to me by Karen & Matt from the informative and universal Whisky for Everyone blog, passed on from the distillery themselves (thanks!).



Glenglassaugh Revival (46%, NAS, Speyside Scotland)
----
Nose: Young, but but not with the harshness you might expect. Interestingly, I got a real Mezcal hint on the nose (and then read the menu which also mentioned the same!)

Palate: Is that...peat smoke? Almost. It's there, but it's hiding, and only shows itself late in the piece.

Finish: Nutty, short, all hints of peat are gone.

Rating (on my very non-scientific scale): 87/100.



Glenglassaugh Evolution (57.2% cask-strength, NAS, Speyside Scotland)
----

Nose: It's clearly young (evidenced also by the light colouring), but not harsh. Slight hints of new make, full-bodied Mezcal (like with the Revival), slight iodine scent, but not in a smoky, Islay way. 

Palate: Tastes more mature than the nose implies. Still tastes light for a whisky with this ABV%. Spicy and earthy initially, with hints of toffee, and the spice remaining after the rest has faded away.

Finish: Biscuity, chewy, slightly grassy at the end. 

Rating (on my very non-scientific scale): 86/100.  Looking forward to seeing how this one continues to "evolve"!


Cheers,
 - Martin.

PR #5: New Zealand Whisky wins awards in San Francisco and London

In January this year I posted an article about my visit to The New Zealand Whisky Company, including a number of tastings (the article is still one of the most popular articles on this blog). I particularly liked the South Island Single Malt 18 & 21yo.

 I've just heard that they've recently been recognised for their efforts internationally, with wins in whisky competitions in both San Francisco and London, including wins across three categories at the World Whiskies Awards in London, and a DoubleGold medal for the South Island Single Malt in San Francisco. 

In London, the New Zealand Whisky Collection’s DoubleWood won the category for Best Australasian Blend, while the South Island Single Malt was voted the best aged Single Malt from Downunder.

At the San Francisco World Spirits Competition in late March, the DoubleWood also gained a gong, picking up a Silver Medal to complement the Double Gold for the South Island Single Malt.

CEO Greg Ramsay:

“Winning one of the few DoubleGold medals on offer saw our South Island Single Malt recognized as one of the world’s great whiskies. We are humbled by our results in such high caliber competitions; it really honors the craftsmanship of the Dunedin distillers, and the commitment to quality by our Oamaru team, and our production partners in Christchurch."

The San Francisco World Spirits competition involves 1,400 spirits, 34 judges performing blind tastings, and has been running for 13 years.  International General Manager Troy Trewin:

 “This is an enormous result considering our first shipment has just arrived in the USA for the Mid-West market out of Chicago. We’ve now had enquiries from Californian and New York distributors too."

“It really sunk in just how significant the DoubleGold was, when I saw which other distilleries were awarded, and the great whiskies which only gained Gold or Silver behind us. There was the South Island Single Malt, awarded DoubleGold alongside Talisker, Glenmorangie and Bushmills Single Malts, and ahead of the likes of some of Scotland’s favourites like Aberlour and Dalwhinnie.”

The South Island Single Malt will now go on the event’s DoubleGold 14 city roadshow, showcased to buyers, whisky writers and connossieurs from across the beverage industry around the US.

The New Zealand Whisky Company is a success story that signals a revival of the whisky industry in New Zealand. The whisky was once distilled by Seagram’s in Dunedin before the distillery was sold to Fosters in 1997 as part of a global rationalisation. Fosters mothballed the distillery and inexplicably closed it. But fortunately, more than 400 barrels of this whisky remained, and were bought by the New Zealand Whisky Company, set aside to mature and sweeten. Since then, the company has worked hard to revive the century-old industry and the whisky has been met with wide acclaim.

As well as regaining the foothold once held across New Zealand by Wilsons, the whisky is now exported from Oamaru and available across Canada, the UK, Australia and Europe.

Cheers, 

 - Martin.

Tasted #18: Balcones Baby Blue Corn Whisky (#101drams)

Balcones Baby Blue corn whisky - another #101drams dram to tick off the list (again from Whisky+Alement in Melbourne) and if I'm honest, one of the drams I was most excited about trying. At only $12 too? Hard to pass up.

Balcones are establishing quite a name for themselves, not just for making quality whisky (which they do, very well) but also interesting whiskies, such as this whisky made entirely from Blue Corn. They also do a 50% ABV version ("True Blue"), which I'll need to get my hands on one day.

Balcones Baby Blue Corn Whisky (46%, NAS, Texas USA)

Nose: Different! Very different. Plastic (or plasticine as was suggested by the W+A staff)? Not what you'd expect in a whisky like this...although to be honest, I didn't know what to expect! The unexpected I guess? OK that's enough. In short - lovely.

Palate: Toffee, bananas, and still a hint of plastic. But really, really smooth. There's no age statement, but I imagine whatever its age, its younger than expected. Absolutely no harshness whatsoever. Absolutely delicious (yes despite aforementioned plastic references - it works, trust me!)

Finish: Just keeps going and going and going. Same as the Nose and Palate to be honest (toffee, bananas, hint of plastic). It's not a multi-dimensional whisky, but the one dimension it does have is fantastic. The finish was still going on the walk back to the hotel. Fantastic.


Rating (on my very non-scientific scale): 94/100. Now on my list of "Whiskies to buy".

Cheers,
 - Martin.

Tasted #17: Glenfarclas Movember edition (#101drams)

When pulling together the #101drams list, I came across this Glenfarclas Movember edition. Being a huge fan / participant of Movember for a few years running (see the horror below), I decided this had to be on the list. Trouble was, Master of Malt had sold out and there were no samples left. Given the limited release, I figured this would be one of the trickier drams on the list. 

Movember 2012 effort - better than previous years...

During my recent visit to Whisky+Alement in Melbourne though, I noticed it on the menu, and when informed they only had one dram left, I knew I couldn't risk waiting until my next visit.

The Movember Edition is a 9yo 'farclas from two Oloroso Sherry casks, and despite the relatively young age, has received some rave reviews. Onto the tasting then...

Glenfarclas Movember Edition (53%, 9 years old, Speyside)

Nose: Slightly salthy, very sweet. Not surprising given the oloroso casks this whisky called home for 9 years.

Palate: Light, fruity, but none of the sherry sweetness from the nose. Very drinkable - I definitely see where the "aperitif whisky" label comes from.

Finish: Short, smooth, pleasant. Drying but pleasant. Definitely a good "aperitif whisky".

Rating (on my very non-scientific scale): 92/100. Impressive for its age.






Cheers,
 - Martin.

Bar review #4: Whisky+Alement (Melbourne)

A few years ago Steph and I visited a great little whisky bar in Melbourne called Chez Regine. I remember them having a great selection and very reasonable prices, but the decor was a bit awkward and the place felt like it could use a refresh. So when I saw on Twitter that they were re-opening as Whisky+Alement, including a doubling of their whiskies (from 200 to well over 400), I knew another visit was in order.

Unfortunately, despite usually being in Melbourne at least once a month for work, I didn't have any trips to Melbourne until just last week. I was only there for a night, and didn't finish work until pretty late, but given W+A stays open until 1am mid-week, I had to drop by for a dram or 3...

It might've been past midnight on a Tuesday, but the bar was still lively and the staff friendly and more than happy to chat all things whisky. We talked a bit about my #101drams charitable challenge and how they had an impressive number of drams on my list (I managed to tick off two - the Glenfarclas Movember Edition and Balcones Baby Blue - posts to follow).

The whisky menu is a well laid-out global tour, covering not just the usuals (Scotland, US, Japan etc..) but plenty of representation from Australia, Europe, Asia and NZ. The bar is also an official SMWS bar, and have their own 20L cask maturing an ever-changing but unnamed Islay whisky (for a very reasonable $14 non-member price).

In fact, the entire menu was reasonably priced, with plenty of whiskies for $8.50 to $10, and plenty of excellent whiskies for under $15. A great chance to try that special whisky you've been wanting to try (heck, I have 101 of them!) but haven't wanted to shell out $100+ on a bottle for. There's also a well thought-out boilermaker list (such as the ANZAC special Starward + Epic Pale Ale) and a small but tasty cocktail list, including cocktails from World Class finalist (and bar manager) Evelyn. You can even buy a selection of take-home bottles (including some SMWS bottlings).

The decor is polished concrete, leather and wood, and fits the small intimate space perfectly. A huge improvement over the previous incarnation. Most importantly, the barstools (the only place to sit unless in a big group in my opinion!) were comfortable and could easily stand up to a night of dramming.

Whisky+Alement is at 270 Russell St, Melbourne and opens from 5pm-1am (Tues-Thurs), 4pm-3am (Fri) and 7pm-1am (Sat). I'll definitely be back, again and again (hopefully a future trip will coincide with one of their tasting classes too).

Cheers,
 - Martin.

Tasted #16: Glenmorangie Ealanta (#101drams)

Back at World of Whisky in Double Bay (NSW) for a tasting of selected Independent Bottlers (post to follow), the gents were again kind enough to crack out a few tasty drams at the end of the night, and when offered, I jumped at the chance to try the Glenmorangie Ealanta.

Glenmorangie Ealanta (46%, 19yo, Highlands, Scotland)
Nose: Shortbread, big wafts of shortbread. Some butterscotch, and a hint of the nuttiness evident in most Glenmorangies too.

Palate: Sweeter than the nose implies. Toffee, vanilla, still a hint of shortbread.

Finish: Smooth and pleasant, lingering (not unsurprising given the Original 10yo has a long finish, and this is aged almost twice as long). I still get shortbread, and some dryness towards the end.

Rating (on my very non-scientific scale): 88/100

Glenmorangie Ealanta can be purchased from World of Whisky for $180AUD. Thanks to the gents for the taste!

Cheers,
 - Martin.

Tasted #15: Ardbeg Gallileo (#101drams)

Another tick for the #101drams list...

The folk at World of Whisky in Double Bay (NSW) have quite a selection of tasting whiskies. During their Tasmanian Expo recently, I noticed the Galileo included amongst the collection, and the gents were kind enough to give me a taste and allow me to tick another dram off my list.

Ardbeg Galileo (49%, distilled in 1999, bottled in 2012, Islay, Scotland)
Nose: Definitely an Ardbeg. Perhaps a bit more mellow than the standard 10yo, and with a slight nuttiness (hazelnuts?)

Palate: Peat monster, no doubt, but a more ashy, tarry peat than I get from the 10yo. A tad spicy, but the peat wins out here. Ardbeg fans will love it.

Finish: Everything fades away but that ash, which lingers on. Very pleasant. Even 10+ minutes after, as I left the shop, I could still taste that ash. It's smokey like the 10yo, but even more so, and more of an ash taste than a tangy, salty peat.

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

Ardbeg Galileo can be purchased from World of Whisky for $182AUD.

Cheers,
 - Martin.

Tasted #14: Kavalan Soloist (Sherry cask) cask strength

A few months ago a colleague and I were chatting about whisky, and he mentioned he'd just gotten a bottle of Taiwanese whisky from a colleague who bought it duty-free. Not having tried a Taiwanese whisky before, we agreed to swap drams - he'd bring a sample of the Kavalan to work, and I'd bring a sample of whatever he chose (which turned out to be the Starward Australian single malt).

A few weeks later I was reading "Whisky Advocate" and found a great article on the Kavalan distillery - I had no idea it was such a highly regarded distilery (nor did I know Jim Murray had given two of their sherried drams 95 and 97 respectively!) Needless to say, at that point I was even more eager to try the dram..

(Sadly I got the dram during a self-imposed week-long alcohol ban due to Tough Mudder, so as soon as that was over, with the physical pain still lingering slightly, it was time to crack open the Kavalan....)

Kavalan Soloist (Sherry) cask strength (58.6% ABV, non-chill filtered, bottle 116/587 from cask S060626022)

Colour: Rich, thick, syruppy, and dark, dark brown. Probably the darkest whisky I've seen in a long time (natural colour too).

Nose: Medicinal sweetness. Reminds me of those sickly sweet cough syrups I used to be fed as a kid when I was sick. Almost rum-like. Certainly pleasant, just very different to any whisky I've tried before.

Palate: Initially dry, but the sherry sweetness quickly comes through, followed by the full mouthfeel of the (58.6%) cask strength. This is an extremely sweet whisky - the sherry influence is almost overpowering. Very smooth though - the ABV had me worried it might be a harsh dram, but that's not the case at all.

Finish: Warming, residual sweetness on the back of the tongue, smooth to the end. 

Certainly an enjoyable dram, but not for the faint of heart.

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

Cheers,
 - Martin.

PR #4: Sullivans Cove named Best Australian Single Malt

Australian whisky just keeps going from strength to strength, and Sullivans Cove often seems to be right up there. This just in from the distillery:

"Tasmanian whisky brand Sullivans Cove has been named "Best Australian Single Malt" at the World Whiskies Awards in London last week. This prestigious award comes on the back of scoring 90 points out of 100 at the Ultimate Spirits Challenge held in March in the USA. 

Sullivans Cove is Tasmania's top selling and most decorated single malt. Last year Sullivans Cove was named World Whisky Grand Master at the annual Spirits Masters in London, whisky guru Jim Murray named it his Southern Hemisphere Whisky of the Year in the 2013 Whisky Bible and Dominic Roskrow named it Australasian Distiller of the Year.

Speaking from the distillery in Cambridge, Sullivans Cove distiller Patrick Maguire said: "Once again we have had a fantastic result. It is still quite unbelievable that we keep winning these incredible international awards and it just goes to show the quality of Sullivans Cove as a truly world class single malt whisky, a fact that is borne out by some fantastic export sales over the past year".

Speaking about the awards, Whisky Magazine editor and World Whiskies Awards chairman Rob Allanson said: "This is one of the hardest whisky competitions in which to win a medal. This is mainly down to the rounds that the whiskies have to go through to qualify...there cannot be enough praise heaped upon those whiskies that win a sub category, you have to be an outstanding drop, showing great balance and character."

A limited amount of the winning whisky (French Oak cask HH434), described by World Whiskies Awards judge Jim Anderson as "Graceful and balanced" is available from the distillery. Please enquire online at www.sullivanscovewhisky.com"

Cheers,
 - Martin.