Whisky Live London 2015 review

You know how occasionally things just work out incredibly fortuitously? Whisky Live London was one of those occasions for me. 

I had to be in London for 4 days for work. Having not been for a few years, I decided I'd take the Friday as leave rather than head home a day early - figuring it shouldn't be too hard to find something to do in London for a day. I got in early the weekend before too, had a great time bar-hopping with this bloke, and at one point dropped by the SMWS bar in Greville St, London, where I got talking to Martyn, The Whisky Cyclist. Upon hearing I was only in town for the week, Martyn asked was I going to Whisky Live on Friday?

"Umm...well I bloody well am now!" was about all I could manage.

I genuinely had no idea it was on (which was surprising, considering how many UK bloggers I follow on Twitter), but it looked like I'd sorted out my Friday! Even better - just before plonking down £50 on a ticket, I noticed Whisky Live were offering media passes for an early media/blogger session. So with one of those sorted, all I had to do was wait for Friday to roll around.

I was excited to visit Whisky Live London because I'd heard good things (and generally, from what I could tell, major whisky shows held in the UK have been pretty high quality). I was also keen to see how it compared with Whisky Live Sydney, which I don't consider a bad show at all, but in my opinion is more of a beginner show, as opposed to say The Whisky Show or Oak Barrel's Whisky Fair, who cater more towards the enthusiast.

Fast forward to Friday, and I turn up to the impressive grounds of The Honourable Artillery Company for my first taste of a UK whisky show...

Arriving into the relatively empty hall, I quickly spotted a few familiar faces from the whisky blogging world - the likes of Dave and Kat from Whisky Discovery, Greg from GreatDrams and later the famous Joel Harrison (formerly Cask Strength, now Worlds Best Spirits). One thing that struck me first was that whilst a number of the big whisky companies were present, they weren't necessarily presenting the whiskies you might think. William Grant & Sons for example, had no Balvenie, Glenfiddich or Kininvie in sight. They did however have an impressive lineup of seven different Girvans. Diageo too were present, but with Mortlach (and yes, the new NAS Talisker Skye).

Then there was Wemyss Malts, Maverick Drinks (who are as entertaining in person as they are online), and Whisky Magazine presenting the full set of World Whiskies Awards winners (the competition having been held in London the night before).

The Rare Old Bar allowed attendees to sample some pretty rare drams (such as a Glenfarclas 1961 Family Cask, Glengoyne 35yo or even the Appleton Estate 50yo rum) for a fee, but there were plenty of impressive drams on offer at the exhibitor booths too, including a few gems I managed to sample on the night:

• Girvan 25 and 30
• Teeling 21
• Wemyss "Velvet Fig" (winner of the previous night's "Best Scotch Blended Malt")
• Balcones Brimstone
• Kavalan Vinho Barrique (winner of the previous night's "World's Best Single Malt Whisky")
• The Lost Distilleries Blend
• Master of Malt 40yo Liquer
• ...amongst many others (notes up soon)

As mentioned, the World Whiskies Awards were held the night before (also in London), and I imagine there would have been a few sore heads during the show. Nevertheless, a few legends made an appearance - including these two fresh from their recent wins:

Unlike previous shows where we'd run into Bill Lark, Bill was there as a punter (from what we could tell), enjoying the show and as always, happy to chat to fellow whisky lovers. A legend (or should we say the legend?) of the modern-day Australian whisky scene.

Maverick Drinks (known and loved for their fantastic range of Drinks by the Dram) had an interesting stand, with a number of expressions from That Boutique-y Whisky Company and Balcones (not a bad drop amongst them) and a live Tweet board, where you could tweet them, see your tweet in real-time, and score a dram for your troubles (a Batch 4 Arran from That Boutique-y Whisky Company, thank you very much).

After about 2 hours the public started to shuffle in and the hall started to fill up, so I headed off to one of the masterclasses - an introduction to Dewar's (Bacardi's) "The Last Great Malts", with an enticing lineups of whiskies that, until recently, were not often seen for sale:

• Aberfeldy 21
• Craigellachie 13
• Craigellachie 23
• Aultmore 25
• Royal Brackla Single Cask 21yo (my pick of the line-up)

It might have been an "introductory" masterclass, but these certainly weren't "introductory" whiskies, with at least two of them retailing for £300+. A great experience though, with a very entertaining host in Stephen Marshall (ex-SWMS and current brand ambassador the Last Great Malts).

After a few more drams shared with a few more bloggers, it was time to call it a night. Was it a good show? Without a doubt! With a line-up of some very interesting / not often seen whiskies, some great characters, an enjoyable masterclass schedule and the ability to taste the complete lineup of the World Whiskies Awards winners just a day after the awards, it was about the best possible way to spend a Friday evening.

Cheers,
Martin.

TimeforWhisky attended Whisky Live London as a media guest of Whisky Live (as we did in Sydney in 2013).

Dramnation ("The love of whisky") - Hills-based whisky courses in Sydney's North West

Good friend of TimeforWhisky, fellow whisky blogger and all-round nice bloke Matthew Wooler has recently launched Dramnation, which will run whisky appreciation courses based in Sydney's Hills District and surrounding suburbs.

In Matt's own words:

"Dramnation is a business created to impart knowledge about whisky appreciation through the tactical approach of speaker driven presentations, combined with measured whisky tasting samples and sensory exploration. We intend to nurture and focus a growing community of whisky appreciators in the Hills district.  

The Dramnation whisky appreciation course is to introduce individuals into the dynamically expanding world of whisky. Through the 4 part course, each individual will have the opportunity to taste a minimum of 20 whiskies from both the traditional Scotch foundations and new world whiskies. All samples tasted during the course will be drawn from whiskies readily available on Australian store shelves. 85% of all whisky samples to be tasted are valued at below $100AU and the remaining 15% valued at above $100AU. This ration is to ensure we deliver attendees a showcase of quality whisky that can fit an average whisky buyer's budget. Dramnation’s ultimate aim is to instill enough valued information to allow for a confident, educated decision making process when selecting and purchasing whisky at retail liquor chains or individual specialist stores.  

The Dramnation course will be held over 4 sessions of consecutive or alternating weeks. A minimum of x5 15ml whisky samples will be served at each session per attendee. It is intended to also include a small tasting of a beer, sherry, and port to give the link between malt to beer to barrel to finish. Tastings will also be accompanied with a light finger foods of cheese, crackers, mixed nuts, dried fruits, chocolate, with potentially some cured protein. "

Those who have met Matt, or know of him through the Distant Thunder Whisky Club or Dram Full Sydney would know he has a genuine passion for whisk(e)y, coupled with a deep knowledge of the liquid we know and love - facts that will no doubt shine through in the soon to commence courses.

The courses will be conveniently held at Castle Hills Bowls Club (1 year membership to the club included in the course fee), and will consist of four sessions spaced one to two weeks apart. At a cost of $210AUD per course - $52.50AUD per session (with an initial discount available at the time of posting using the discount code DRAM50) each session will focus on a different theme and will typically include:

• Wooden tasting flight 
• x5 stemmed tasting glasses 
• 600ml sealed water bottle 
• Pen and note book 
• Printed basic tasting notes 
• Shared water vial and pipettes 
• Shared finger food platter 

Matt has shared with us a list of the 20 whiskies Dramnation will cover during the courses (not including the "mystery drams" that will also be available for purchase during the courses), and I have to say - they've built an impressive list of quality, but accessible drams. From Small batch Irish whiskies, to classic Speysiders, to Japanese NAS whisky, Islays, Islands, Bourbons and well-aged blends, it's all covered. It's actually a very impressive list and would be sure to give anyone a very solid grounding in the world of whisky / whiskey.

As the photos show, Matt puts a lot of care into everything he does, and we have no doubt these courses will be a huge success (Hendy will hopefully be attending one soon). If you live in Sydney and would like to learn a bit more about whisk(e)y (or you know someone who fits that bill), we recommend you consider booking one of Dramnation's courses, stat.

Cheers,

Martin.

The photos provided for this article belong to Matthew and Dramnation - and just quietly, are stunning.

"A World of Whiskies" Preview at Tokyo Bird

As part of World Whisky Day, officially set on Saturday, 16 May 2015, Time for Whisky was invited to preview the tasting flights at Tokyo Bird ahead of the exciting day on which the world can have a dram (or five) and celebrate the water of life. We previewed the tasting event a few days ago with all the details on how you can celebrate World Whisky Day (or in the case of Tokyo Bird, World Whisky Week) at their great little Japanese yakitori bar in Belmore Lane, Surry Hills.

The two tasting flights offered are either the singles tour; tasting of three drams or the world tour; a tasting of five drams. We opted to sample the balanced and focused singles tour - consisting of the following three whiskies:

• Starward Wine Cask Edition 1
• Hakushu 12 Year Old
• Aberfeldy 21 Year Old

Tokyo Bird Bartender, Yoshi Onishi explained the selection of the three different whiskies and how they each pay homage to the different whisky regions; being Scotland (Highlands), Japan (Mt. Kaikomagatake) and Australia (Victoria) and allow one to appreciate the varying spectrum of whiskies across those regions.

The Starward Wine Cask dram tends to lend quite a sweet, aromatic and tannic note from the use of the ex-Shiraz wine cask with the Aberfeldy also offering a level of sweetness though allowing a more floral, fruity, vanilla, citrus note to rise from its use of a combination between ex-Sherry and ex-Bourbon casks. The Hakushu on the other hand, like most of its Japanese whisky brethren is refined, balanced and clean - there are light and grassy, sweet fruit notes with a hint of smoke on the palate.

Though, with the flight, what are the three whiskies like?

Starward Wine Cask Edition 1 (41% ABV, NAS, Victoria, Australia, $75AUD)

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I would have this dram on joyful or festive occasions, perhaps Christmas? The berry, gummy bear nose and the sweet creamy palate can simply complement those occasions.

Colour: Dark copper

Nose: There are cherry, shiraz and sweet gummy bear which brings me back to my childhood
Palate: The palate is creamy, the sweet berry comes first then the palate develops into vanilla shortbread, tasty
Finish: A medium tannic finish with a nice coating of the palate that hints of gingerbread

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

Hakushu 12 Year Old (43.5% ABV, 12yo, Mt. Kaikomagatake, Japan, $119.99AUD)

--------------------------------------------------------------------------------------------------------------------------A light, clean dram that you can have any time of the day, perhaps with your cereal or with your lunch.

Colour: White wine

Nose: The nose is light, it smells of summer grass and it is quite floral
Palate: The palate, like many Japanese whiskies is refined, clean and there are sweet fruits with a hint of soft smoke
Finish: The finish tapers slowly into a combination of sweet honey, vanilla and a hint of citrus

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

Aberfeldy 21 Year Old (40% ABV, 21yo, Highlands, Scotland, $199AUD)

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An innovative use of a different barley varietal, the "Marris Otter" winter barley gives way to a soft, refined and creamy expression.

Colour: Amber, gold

Nose: The nose is fresh, floral with hints of strawberry, citrus and apple
Palate: The palate is soft, smooth and light and the age has slightly represented itself through the creaminess on the. There are notes of almond shortbread and vanilla.
Finish: The finish is long and the mouth coating, vanilla notes lingers.

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

The three dram whisky flight provides a nice, balanced tasting that does not push one to any extremities (though other expressions are also available behind the counter). The flight is certainly ,quite easily, palatable to many, especially for those who may want to simply appreciate a flight of delicate, clean whiskies - for the sake of celebrating such fantastic water of life. The five dram whisky flight expands the three drams offering by including, the well known (and loved) Buffalo Trace bourbon and also the light and supple Jameson Irish whiskey.

Both the three and five-taste whisky flights will be available from the official World Whisky Day – Saturday, 16 May – through to Wednesday, 20 May. Full background and tasting notes and matching yakitori options will also be provided. Bookings for World Whisky Day tasting flights from Saturday, 16 May to Wednesday, 20 May are available via info@tokyobird.com.au.

Happy World Whisky Day!

Cheers,
Hendy

TimeforWhisky.com would like to thank Jason, Tina and Yoishi of Tokyo Bird for the invitation and their hospitality when previewing the three-dram World of Whiskies tasting flight.

Glenmorangie Tùsail Private Tasting Dinner with Dr Bill Lumsden at The Cut Bar & Grill

As highlighted in our "weekly" update (#18), Glenmorangie released in April, in Australia, the sixth Private Edition collection, the Glenmorangie Tùsail. 

To commemorate the launch of Tùsail, a number of whisky bloggers, lifestyle writers and PR representatives gathered at The Cut Bar & Grill for a dinner tasting of the Tùsail (amongst other Glenmorangie expressions) hosted by well respected whisky figure, Dr Bill Lumsden - Director of Distilling, Whisky Creation & Whisky Stocks at The Glenmorangie Company.

Tùsail has ventured away from the artisanal flair of the previous Private Edition collections which have predominantly focussed on the maturation or the finishing and the use of different types of cask (as we saw last year with Companta and its use of the red wine barriques). The name Tùsail or Tùsailis is the Scottish Gaelic word for originary, which means ‘causing the origin of’ and the name Glenmorangie Tùsail was chosen as it best reflects the inspiration behind the whisky, with its use of a rare barley that carries with it a distinctive taste profile which was almost lost to the world.

The curation of the Tùsail followed the inspiration that culminated in the Glenmorangie Signet, the dark, refined, coffee-brew inspired expression. The Signet focussed on the barley as opposed to the maturation with the use of the roasted 'chocolate' barley malt (as typically used in porter and stout) to produce an experience similar to that of waking up in the morning to the smell of a fresh roasted brewed coffee, as highlighted by Dr Bill on the night. 

Dr Bill Lumsden explains that with Tùsail, it makes use of a previously near-extinct "Maris Otter" barley, otherwise known as a winter barley which gives the whisky a depth of flavour and character that differs to other malt varietals, with notes of nuttiness, toffee, cinnamon and dates. The barley itself was first commercially harvested only 50 years ago and became a cornerstone of the craft-brewing industry in England as it was able to impart such depth of flavour. The use of the "Maris Otter" barley in Tùsail has meant that there is now a degree of preservation to this near-extinct barley.

As compared to other Glenmorangie expressions, Tùsail shares some similarities to that of the Glenmorangie Original with its soft, floral and creamy notes. From the tasting (full tasting notes below), there are elements of sweet vanilla, spring flowers on the nose and creamy, toffee, apple notes on the palate - some similarities to the Original, which was also served on the night.

The night kicked off with a varied expression of the Old Fashioned, otherwise known on the night as the Long Zest with its use of the Glenmorangie Original, bitters, ginger and flamed zest of orange. The Long Zest was a great, refreshing way to kick off the launch and a great take on the generally bourbon-driven Old Fashioned.

 

Known within the Sydney dining scene, The Cut Bar & Grill provides an intimate dining experience and is well known for its creative use of produce including its signature slow roast rib and flat iron steak. What made the night a lot more exciting was the pairing of whiskies with all the dishes served on the night, one of which was the flat iron steak. The whisky line-up included the Glenmorangie Quinta Ruban, Glenmorangie Nectar d'Or‎, Glenmorangie Lasanta, Glenmorangie Signet and the star of the night, the Glenmorangie Tùsail. The full tasting notes for Tùsail and Signet are detailed below.

To calm the nerves of those anxious to taste Tùsail on the night, Dr Bill called for the Tùsail to be the first expression to be tasted that night. 

Glenmorangie Tùsail (46% ABV, NAS, Highlands, Scotland, $165AUD)

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An innovative use of a different barley varietal, the "Marris Otter" winter barley gives way to a soft, refined and creamy expression.

Colour: Light gold

Nose: Spring flowers, peaches, honey with notes of winter melon and honey dew

Palate: The palate is soft, creamy and refreshing with notes of honey, toffee, peaches and apple -- quite similar to the floral and sweet notes of the Glenmorangie Original with the added layer of toffee and sweetness

Finish: The finish is dry and medium with lingering dried spices, cinnamon

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

Having tasted the Tùsail, it was then off to the set of courses for the night including the well known Rangers Valley Flat Iron steak as served with parsnip vanilla puree, oak smoked bone marrow jus and paired with a dram of the Glenmorangie Lasanta. The Lasanta paired well with the steak and provided additional sweet notes from having been finished in Oloroso and PX casks. The Lasanta, though, did contrast with the two previous expressions, the Quinta Ruban and the Nectar d'Or. The Quinta Ruban being quite deep, rich, sweet and complex and the Nectar d'Or, being full of dried spices and sweetnesss.

The Glenmorangie Signet was paired with the last course of the night, the dessert course. The richness of the Signet complemented the warm chocolate tart with the added old fashioned scented ice cream. The espresso notes inherent in the Signet bode well as a pair to the warm dessert and also as a final expression for the night.

Glenmorangie Signet (46% ABV, NAS, Highlands, Scotland, $200AUD)

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A deep, mysterious expression that takes its inspiration from a good fresh roasted brew in the morning. An expression that smells as good as it tastes.

Colour: Pale amber.

Nose: Notes of honey, vanilla, orange zest and a hint of espresso (that morning brew)

Palate: The palate is rich and begins with notes of salty liquorice that develops into various spices, most prominent is cloves

Finish: The finish is long, mouth-coating and fresh. The finish leaves you salivating for more.

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

The Signet was the last dram of the night and the dram that gracefully closed the commemoration of Tùsail. Reflecting back, it was truly a remarkable and memorable night with Dr Bill Lumsden. He is simply a knowledgeable, colourful and passionate whisky character. I recall Andrew Derbidge of SMWS attesting to his great respect for Dr Bill Lumsden (and also for Jim McEwan) at the Bruichladdich SMWS tasting late last year, and I can concur with Andrew. It was also great to hear some of the Dr Bill Lumsden's travel stories on the night with one fairly interesting story involving speed dating, whiskies and Las Vegas. But that's for another post....

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.

Cheers,
Hendy

TimeforWhisky.com would like to thank EVH for the invitation to what was a remarkable and memorable night with the one and only, Dr Bill Lumsden of the Glenmorangie Company.

PR #25: A world of whiskies for World Whisky Day at Tokyo Bird

Tokyo Bird, who opened in Sydney's Surry Hills earlier this year, quickly established themselves as the place to drink Japanese whisky in Sydney. Owners Tina and Jason (close friends of this blog) have done a great job and, with a huge amount of hard work, built a great little neighbourhood bar.

Now to emphasise their passion for whisky, and celebrate World Whisky Day, they're inviting whisky fans and those new to whisky to try one of two tasting flights, taking into account Japan, Australia, Ireland, USA and (of course) Scotland.

"A world of whiskies for World Whisky Day at Tokyo Bird
Saturday, 16 May 2015 is the official World Whisky Day around the world – a global day of celebration for whisky, whiskey and all their deliciously drinkable cousins.

World Whisky Day invites whisky fans and those who have never tried whisky to try a dram and celebrate the water of life. It's about making whisky fun and enjoyable, celebrating all types of whisky/whiskey from anywhere in the world and encouraging everyone to enjoy whisky responsibly.

Surry Hills small bar Tokyo Bird is taking World Whisky Day literally with tasting flights traversing the world of whiskies: from Japanese whisky (of course!) to Irish whiskey and Scotch whisky, and even American bourbons.

A three- or five-taste whisky flight will be available from the official World Whisky Day –Saturday, 16 May – through to Wednesday, 20 May.

• The Singles Tour, $30: Tastings (15ml) of 3 single malts – from Japan, Australia and Scotland (with bar snacks)

• The World Tour, $45: Tastings (15ml) of 5 whiskies/bourbons – from Japan, USA, Ireland, Australia and Scotland (with bar snacks)

Whisky nerds and newbies alike will receive background and tasting notes, and drinking and food recommendations as they tour a world of whiskies.

Bookings for World Whisky Day tasting flights from Saturday, 16 May to Wednesday, 20 May are available via info@tokyobird.com.au"

Even if you can't make it for the World Whisky Day celebrations, we highly recommend dropping by Tokyo Bird in Belmore Lane for a dram or two (and maybe some yakitori skewers) at some point. 

Cheers,

Martin.

Bar Review #15: The Society (Tokyo, Japan)

The last Tokyo bar visited as part of our JapanTour14 (before we moved onto whisky bars in Kyoto, Osaka, Hiroshima, Niseko and Sapporo - all to be reviewed soon) was The Society, part of the Park Hotel, not far from Tokyo's Ginza district. 

Conveniently located a short walk from the excellent Campbelltoun Loch, The Society is, as the name suggests, an official Scotch Malt Whisky Society bar (the first in Japan). As you might expect, there's a large (100+) selection of the famous green SMWS bottles, and if you don't feel like an SMWS expression...too bad! That's the only whisky on offer.

(When would you ever not feel like an SMWS dram, though?)

The dimly-lit and elegant venue has an illuminated marble U-shaped bar as its centrepiece, commanding views over Tokyo, and a wine rack absolutely full of SMWS bottles. It does feel ever so slightly like a "hotel bar" (albeit a very nice one), but you quickly forget that once you gaze at the menu, and realise what's on offer.

The standard menu contains a smattering of interesting SMWS drams, but it's the secret or member's menu you really want (to see that, show your SMWS membership card, or strike up a conversation with the bartender and hope for the best). Here you'll see Karuizawas and a number of other Japanese SMWS expressions - none of which feature on the regular menu.

Drams are served in official Society glasses (naturally) and while the bar didn't offer half-drams like most Japanese whisky bars, the prices were still very reasonable considering the rarity and quality of the drams on offer (for example - 6 Karuizawas, 132.1 to 132.6, ranging from ¥2100 to ¥5500, or $22AUD/$125HKD to $57AUD/$350HKD). Some drams were available for as little as ¥1400 ($14AUD/$90HKD) at members' prices, which was up to 40% cheaper than the non-member pricing.

The website states no cover charge, but I'm sure we paid a ¥1000 cover charge each (which is pretty standard for a number of smaller Japanese bars), so perhaps they've changed the policy. I'm back there in just over a week, so will confirm then.

There's not really much else to say about the bar - if you like whisky, would like to try some of the rarest, single cask, cask strength Scottish and Japanese malts around, in pleasant surroundings with great views over Tokyo, it's hard to look past this place.

The Society is located on the 25th floor of the Park Hotel Tokyo:

Shiodome Media Tower 1-7-1 Higashi Shimbashi, Minato-ku 1057227 Tokyo

Closest stations: Shiodome Station, Shimbashi Station

Tue-Sat : 22:00-25:30                                               

Sun-Mon: 22:00-23:00 

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 #181 to #184: Yamazai 18, Yamazaki 25, Ballantine's 17 and Bowmore 18 (#101drams)

When Steph and I visited the Hakushu Distillery we made the most of the ridiculously good value tasting bar on offer (twice), but couldn't taste everything we wanted to (else they'd be rolling us out the door...)

So when we visited the Yamazaki Distillery a week or so later, we made up for it, including, conveniently, two #101drams whiskies (for a combined total of $7AUD / $43HKD).

...but before those, it would have been rude not to try the malt made at the very distillery we'd just visited...and heck, while we're at it, why not try the entire standard age range - 12, 18 and 25? When the 25yo is around $25AUD ($155HKD) for a dram, why not indeed?

Yamazaki 18yo (43% ABV, 18yo, Japan, $399AUD / $2,680HKD)
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Colour: Deep copper-gold
Nose: Rich sherried notes. Christmas cake, with strawberries on the side.
Palate: Thinner than expected. Spicy. Slight peppery. Quite malty and slightly oaky.
Finish: Long and dry. Some leathery notes.
Rating (on my very non-scientific scale): 89/100. Very different to the 12. More complex, without a doubt, but I think I prefer 12 overall.


Yamazaki 25yo (43% ABV, 18yo, Japan, Not currently available in AU / $16,800HKD)
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Colour: Dark, dark (DARK!) copper. Look at it!
Nose: Rich thick chewy Christmas cake. Raisins soaked in sherry for days. Put simply - Christmas in a glass.
Palate: Slightly earthy at first. Then raisins and fruit compote, and still loads of Christmas cake. This dram has soaked up every inch of Sherry notes from the cask over its long 25 years. At a guess, I'd say ex-Oloroso.
Finish: Drying, oaky, with some malt. Medium to long finish. Dry to the end.
Rating (on my very non-scientific scale): 91/100. Not an every day dram. Big, intense, special. All the hallmarks of a big sherry bomb.

Ballantine's 17yo (40% ABV, 17yo, Blend, Scotland, $88.99AUD / $820HKD)
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Colour: Dull yellow gold.
Nose: Bananas at first. Then sherbet and strawberries, with a slight mustiness.
Palate: Smooth and oily. Light on the palate. Malty, with a slight taste of...Sao biscuits??
Finish: Short to medium length, slightly spicy.
Rating (on my very non-scientific scale): 89/100.

Bowmore 18yo (43% ABV, 18yo, Islay, Scotland, $149.99AUD / $1,380HKD)
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Colour: Orange gold
Nose: Equal parts peat smoke and seaweed. Like a campfire on the beach.
Palate: Muted peat, and very sweet - honey and caramel, with hints of vanilla and crème brûlée.
Finish: Some initial floral notes, ending in a long, sweet finish with a hint of peat.
Rating (on my very non-scientific scale): 93/100. A beautiful dram - could easily double as a daily sipper or a special occasion dram (depending on your wallet)!

Cheers,

Martin.

#101drams Charitable Challenge - third $100 donation (drams 41-60)

I need to pick up the pace...only 20 #101drams drams in the last 13 months...

As I promised in my #101drams challenge, for every 20 whiskies I tick off the list, I'll donate $100 to Cancer Council Australia. Having made my way through 60 drams now, here's the third $100 donation:

Again, having seen first hand the devastation that cancer can take on a person (not to mention their loved ones), I'd really encourage everyone to consider donating to a charity like Cancer Council Australia.

Cheers,
 - Martin.