The Balvenie Commission

Speyside distillery The Balvenie have always been known for their fine sense of craftmanship - evident in their floor malted barley (a technique practiced by only a handful of Scottish distilleries these days), their many craftsman working on site (some for over 50 years) on their stills and at their on-site cooperage (which Steph and I were fortunate enough to visit earlier this year, during a tour of the distillery), and their strong support of craftsmanship in other industries.

In fact, you need only look at this year's Balvenie Craft Fair and last year's Balvenie Craft Bar in Sydney to see the close relationship The Balvenie have with craftsman from a range of industries.

To further celebrate this relationship, The Balvenie have recently launched a new website called The Balvenie Commission, featuring articles, videos and photography that celebrates the world of craft and delves into the works of makers. Described as a "global hub for those passionate about making things by hand", the site also showcases The Balvenie’s commitment to craftsmanship through the results of its "Commission bursary", which has funded many collaborations with makers around the world.

Each month, the "Features" section sees guest writers bringing different perspectives on "craftsmanship", including a report from Cool Hunting on hitting the streets of New York City to meet local makers.

The "Commissions" section features articles on craftspeople who have been commissioned by The Balvenie. The site currently features articles on Scottish wood craftsman Sam Chinnery, James Rogan, a renowned documentary film-maker, and iconic London bespoke shoe-maker and leather goods specialist G.J. Cleverley & Co.

The last section of the site, covering Craft News, collates news from blogs and magazines around the world to ensure readers are kept up to date with all the latest stories from the world of craftsmanship.

I've always been a big fan of fine craftsmanship, having the philosophy that it's often better to spend a little extra for something hand-crafted that you know will stand the test of time, rather than something mass-produced that in all likelihood won't. Clearly The Balvenie have the same philosophy, which has been captured brilliantly in this new website (which we've already bookmarked and will return to regularly). As a starting point, we recommend this article on shoemaker G.J. Cleverley & Co, including a stunning handcrafted leather case made for The Balvenie Forty Year Old. This article on "the search for authenticity" is also worth a read too.

The Balvenie Commission is online now and can be found at http://www.thebalveniecommission.com/.

Cheers,
Martin.

Bowmore Mizunara Hong Kong Launch Dinner at Lobster Bar & Grill (Tasted #229-231)

Last Tuesday was a pretty huge day for the whisky scene in Hong Kong. Not only was it the launch of the Chivas Regal Icon, it was also the HK launch of another rare, limited, and highly sought-after Scotch whisky. A certain Islay single malt (with Japanese heritage) which has garnered more than its fair share of discussion throughout the past few months....

I'm talking of course about the Bowmore Mizunara Cask Finish, which is now available (in extremely limited numbers) in Hong Kong. So limited in fact that it's only officially available from one place - Island Shangri-La's excellent Lobster Bar & Grill, which was recently voted 18th best bar in the world).

I have to say, I like the approach Suntory, Lobster Bar and distributor Asia Euro Wines & Spirits have taken with this whisky. Whilst the bar are selling whole bottles (at approximately $11k HKD), they're also selling the whisky by the dram (at approximately $700HKD for a 45mL pour). That might seem like a lot, but when you consider the price these retailed for in the UK, Hong Kong's 100% spirits tax, and the price they're now fetching at auction (and most likely going unopened), the pricing is actually pretty reasonable in comparison.

Asia Euro Wine & Spirits were kind enough to invite me to an intimate dinner to celebrate the launch recently, held (of course) at Lobster Bar & Grill. Beam Suntory's International Brand Ambassador John Cashman was in town for a flying visit, and gave his time to attend the dinner and talk us through the range of whiskies we'd be trying, including:

• Bowmore 12 year old
• Bowmore 18 year old
• Bowmore 23 year old Port Cask
• Bowmore Mizunara Cask Finish
• Bowmore 25 year old

Having rated the 23yo as one of my absolute favourite drams of 2014, I was excited to be able to taste it again (along with the star of the show of course).

After a cheeky 23yo Port Cask to start the night (someone opened it - it would've been rude not to...), a delicious Bowmore Darkness 15-based whisky sour (with a sea salt rim - genius) and a chat with the affable Mr Cashman, we took our seats to survey the menu, consisting of:

• Cancale oyster with salmon roe (Bowmore 12)
• Assorted mesclun salad, avocado, beetroot and smoked salmon (Bowmore 18)
• Pan-seared sustainable sea bass, young spinach, clams and oyster leaf (Bowmore Mizunara Cask Finish)
• Parmesan Cheese with fresh fig (Bowmore 23 Port Cask and Bowmore 25).

I'd tried Oysters with Islay whiskies before, and always found them to be a good match, but had never tried the "Oyster Luge", which involves pouring a small serve of whisky into the oyster shell, and letting it flow into your mouth (luge-style) with the brine. Marvellous stuff - the dominant notes of the whisky (peat) and brine (sea) were both toned down, in favour of a deliciously smoky, slightly salty broth. Fantastic.

(Turns out Bowmore have illustrated instructions for how to do your own "oyster luge" on their website: http://www.bowmore.com/news/bowmore-oyster-luge/)

John then talked us through a little about the "Bowmore balance" (the philosophy that, unlike some other Islay whiskies, no one character dominates), and explained the influence of the sea air on Bowmore's famously maritime characteristics. Then it was onto the next course, with Bowmore 18. Smoked salmon and whisky is a hard pairing to get wrong, and this was no exception, with the complementary salty aftertaste of both the salmon and whisky working perfectly in tandem.

Next up was the meaty sea bass with the Bowmore Mizunara Cask Finish. Cleverly, this was a brilliantly simple dish (yet simultaneously the best fish dish I've had all year), which allowed all the characteristics of the Mizunara Cask Finish to shine. Full tasting notes on the whisky can be found below, but this was an excellent pairing which gave the fish a slightly sweeter note.

Thankfully we were each served a generous pour of the Mizunara Cask Finish, which gave us a good opportunity to give the "Mizu" a thorough assessment independent of the food. John introduced the whisky, explaining master blender Rachel Barrie's dream to finish a Bowmore in Mizunara, and how it finally came true when the Suntory acquisition allowed the procurement of three Mizunara casks from Japan (which I'd guess came from Yamazaki). Even post-acquisition, with Suntory only producing 200 Mizunara casks each year, and the oak's notorious difficulty to work with (being quite porous and prone to leaking), this was an impressive feat to pull off. Bowmore from the 90s was left to finish in the casks for 3 years in Bowmore's No.1 Vaults, before being bottled at 53.9% and becoming the whisky were were about to try...

Now, there's been plenty said about the price, the age (supposedly between 15-25 years, but without any age statement on the bottle), the popularity at auctions etc... so I'm not going to discuss any of that here. What I will do is focus on the liquid itself...

...which I have to say, is absolutely hands-down stunning in every way. Suntory have made a lot of claims about this being the "best of both worlds" (Japan and Scotland) and it's absolutely true - the best characteristics of Bowmore shine through, as do the obvious (but never overpowering) Mizunara notes.

Bowmore Mizunara Cask Finish (53.9% ABV, NAS, Islay Scotland, approx $11,000HKD / £650)

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Colour: Bright vibrant gold

Nose: Red apples, spice. Some desiccated coconut. Actually quite a lot of desiccated coconut. Sea salt.

Palate: Coconut, rice pudding, a hint of sea air. Hints of spice, hints of subtle peat smoke. Like a slightly smoky, coconut-dusted salted caramel macaron, with a little spicy honey on the side.

Finish: Long, some tropical fruits, salty, sweet, and still plenty of coconut (which for me, is a trademark Mizunara characteristic).

Rating (on my very non-scientific scale): 94/100. Simply stunning - well and truly the "best of both worlds" that Bowmore claim it to be.

A hard whisky to top, no doubt, but it was nice to know we still had two stunning Bowmores left to try....

Bowmore 23 Year Old 1989 Port Matured (50.8% ABV, 23yo, Islay Scotland, £347.30)
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An interesting release in that this isn't a finished whisky, but rather a whisky that has seen a full 23 years in exclusively an ex-port Cask. Not be be repeated for quite some time.

Colour: Copper, maple syrup.

Nose: Goji berries, leather, cherry pie. Creamy.

Palate: Rich and intensely creamy. Oily and syrupy. Noticeable fig notes, lots of plums and red berries. Slightly dry but not too much.

Finish: Long, sweet, stone fruits and maple syrup.

Rating (on my very non-scientific scale): 93/100. I'm glad this is just as good as I remembered it.

Bowmore 25 Year Old (43% ABV, 25yo, Islay Scotland, $4,880HKD / £280)
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Colour: Coffee-copper.

Nose: Aged leather, lots of raspberry.

Palate: Thin initially (understandable given the previous two whiskies were 50%+). Brazil nuts and Christmas cake (obvious sherry influence here), some icing and some marzipan.

Finish: Marzipan, whole oranges and smoke right through to the reasonably distant end.

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

..and with that, it was time to enjoy one more dram of the Mizunara Cask Finish and call it a night, having had a day and night of absolutely fantastic drams.

TimeforWhisky would like to thank Asia Euro Wines & Spirits Hong Kong, Beam Suntory, Lobster Bar & Grill and John Cashman for a wonderful evening, and the opportunity to try the incredibly rare Mizunara Cask Finish.
Cheers,
Martin.

Chivas Regal "The Icon" Hong Kong Launch - Lunch at the House of Chivas (Tasted #228)

We attend a lot of whisky events here at TimeforWhisky - a lot of really enjoyable whisky events. Between the events Hendy attends in Australia, and the ones Steph and I attend in Asia, we've probably covered 50+ events this year alone, and all of them have been great.

...but every now and then, an event comes along that sets a new standard, and manages to blow us away (in Sydney, Ardbeg Day sits in that category every year, as did this year's "Great Whisky Rumble"). In Hong Kong, that event for 2015 was clearly Chivas Regal's "The Icon" launch - at "The House of Chivas", held this week.

Actually, calling it an "event" doesn't really do it justice. Taking over Hong Kong's newest bar Foxglove, "The House of Chivas" spanned 5 days, 20 events, and saw a mix of media, industry folk, VIPs and others get together to enjoy lunches, dinners, a cocktail competition, social ventures, blending sessions, tastings, parties and of course plenty of Chivas Regal, including the incredibly rare "The Icon" (which we mentioned last month and which Hendy tasted recently at the Australian launch).

We attended a lunch (actually two - greedy, we know) and blending and tasting session with none other than Chivas Regal's Master Blender, Colin Scott. We'll cover the blending session in another post, and focus on the lunch / launch here, which also saw us revisit the fantastic Chivas Regal 25 year old.

From the moment we stepped into Foxglove, it was clear Stir PR and Pernod Ricard had left no stone unturned turning the entire venue into "The House of Chivas". Upon entering, we were first welcomed with a personalised key, and asked to hold onto it until the time came, then ushered into a hallway where our Tuxedo-wearing host explained a little about "The Icon" and the history of Chivas Regal, before a hidden door opened to reveal the "Heritage Room".

The "Heritage Room" (a library-like room filled with books, whisky and vintage cocktail equipment) contained a brief history of Chivas Regal, including bottles from the 20s, 40s, 70s, 2000s and today - the full history of Chivas Regal. We clearly must have looked thirsty, because before we knew it, we were offered our choice of welcome cocktail. Opting for the Chivas and Aperol-based choice, we found it the perfect antidote to the uncharacteristically humid winter's day outside.

After finishing our cocktail (and enjoying a brief chat with Colin), we were taken to the bar, shown our seats, and presented with a choice of three ingredients - cranberry, ginger or passionfruit. Opting for cranberry (with good friend of TimeforWhisky Eddie opting for passionfruit), we then watched as Chivas Regal's global brand ambassador Max Warner whipped up two stunning drinks, and served them alongside two large mystery boxes.

This was where the keys came into play - opening our boxes revealed two sensory items (for nosing), and two canapés - one sweet and one savoury. Certainly an interesting (and elaborate) take on the welcome cocktails and canapés!

After finishing our cocktails, it was off to yet another room (by this point we're starting to get a taste of Foxglove's huge-by-Hong Kong-standards 4,300sq ft) - the "Icon Room".

As the name might suggest, the "Icon Room" was where we got to see the Icon up close and personal, and watch a brief video explaining the background and philosophy, which Colin later elaborated on. A lot of ultra premium whiskies carry incredibly intricate and detailed bottles and packaging, and "The Icon" was no different - with a handblown crystal decanter (by the UK's Dartington Crystal), and an impressively detailed leather case. Of course it's all about the liquid inside, and Colin explained more about that over lunch.

After our tour, it was time to visit the dining room and take our seats for lunch. At each of the forty places was a trio of Chivas Regals (Brothers' Blend, Extra and Chivas Regal 18), and our menu. Rather than a traditional pairing menu, guests were invited to sample each whisky with each course and choose what worked for them (a trend we're seeing more and more these days - and one we enjoy).

Pernod Ricard Sales & Marketing Manager Murray Lang welcomed guests, before handing over to Colin, who talked us through a brief history of Chivas Regal - starting with the Chivas Regal 25 (which was introduced in 1909, disappeared during prohibition and didn't re-emerge until Colin brought it back in 2007), and introducing The Icon - likening it to Hong Kong ("an iconic city"), and explaining the increasing thirst for ultra-premium blends in Hong Kong and the broader Asia Pacific.

We learn from Colin that "The Icon" is not a "Limited Edition", but a "Limited Release", with only 1500 bottles released in 2015 (10 destined for HK), and 1800 to be released in 2016. Colin explained that the philosophy behind "The Icon" was to include "nuggets of lost distilleries" - little flavour nuggets from distillers no longer in operation - whilst staying true to the Chivas Regal style. Whilst those nuggets will differ from year to year, the overall style and profile will stay the same. We'd love to know a little more about the composition of the whisky (i.e. the oldest whisky, the youngest whisky, which closed distilleries were included etc...) but the focus with The Icon seems to be on the flavour as a whole, rather than the individual whiskies that make up the blend (fair enough). We did get a little more insight later in our blending session.

Lunch consisted of two courses followed by a tray of stunning petit fours. We found the first course (Loch Fyne Smoked Salmon Tartare, Crisp Toast and Cauliflower Cream) paired best with the Brothers' Blend - the smooth confectionary notes of the whisky blending well with the salmon's saltiness and the cream's tartness.

The second course (Seared Wagyu sirloin, glazed baby carrots on potato quenelle and sautéed French beans) matched the heavily-sherried Extra brilliantly (though also paired well with the 18).

After finishing our courses, the lights dimmed and the distinct sound of a sole violin could be heard, getting louder. The curtains opened and a violinist entered, followed by waiters carrying trays of domes, under each, a Riedel Vinum whisky glass glass. Hmm, what was this?

Colin then got up to introduce it as the Chivas Regal 25 year old, and explained that whilst there are no records of the original composition from 1909, it was known to contain Strathisla at its heart, just as the current release does today.

Chivas Regal 25 (40% ABV, 25yo, Blend, Scotland, $2,980HKD / $379.90AUD / £165.79)
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Colour: Golden Orange
Nose: Peaches and fresh summer fruit salad (I have to say though - I'm not a big fan of the Riedel Vinum whisky glass for nosing).
Palate: Huge (considering we're only talking 40% ABV) but very smooth. Almonds, marzipan. Cadbury dairy milk, caramel. Hazelnuts! Definitely a dessert whisky.
Finish: Long with a smooth milk chocolate (not dark chocolate) hint.
Rating (on my very non-scientific scale): 92/100, and very enjoyable with nutty milk chocolates (which there just so happened to be several of in front of us!)

After several hours enjoying brilliant cocktails, food, whiskies and company, it was time for a few of us to join Colin in the "Icon Room" for an intimate blending session and, most importantly, a tasting of "The Icon" itself - but we'll save that for another post in a few days.

TimeforWhisky would like to say a tremendous thanks to Pernod Ricard Hong Kong and Stir PR Hong Kong for the invitations to all the wonderful events at the "House of Chivas".

Cheers,

Martin.

This week in whisk(e)y #26 - Bowmore Mizunara HK release, Christmas Whisky Dinner at Tokyo Bird Sydney, New Hong Kong Bar "Foxglove" & Master of Malt's "Build your own" Advent Calendars

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

Bowmore Mizunara to launch in Hong Kong
You've no doubt heard about it, read about it, maybe even tasted it - Bowmore's recent Mizunara release, limited to 2,000 bottles globally. NAS (though widely known to contain malts between 15 and ~25 years old), it's created a significant amount of discussion in recent months, partly because it's a little bit unique, being the first single malt Scotch to be finished in Mizunara, aka Japanese Oak (as far as we're aware, Chivas Regal is the only other commercial Scotch whisky release to spend some time in a Mizunara cask, and that's a blend), but mostly because it's really very expensive - £750 to be precise (of course, it's mostly sold out everywhere now, and selling for more at auction...)

Hong Kong will see an on-premise release only, to be available by the glass and bottle from Island Shangri-La's excellent (and recent award-winning) Lobster Bar. 

How does it taste? We'll let you know next week...

Tokyo Bird's Japanese Christmas whisky dinner
Sydney bar and good friends of TimeforWhisky Tokyo Bird (whom Hendy visited back in May) are holding a unique Japanese Christmas whisky dinner on 22nd December, pairing five courses with five Japanese whiskies, spanning different styles, ages and distilleries.

"Over two sittings guests will be served a degustation of five unique Japanese blended and single malt whiskies which are not available in the local market, matched to five courses of izakaya-style food with a festive focus.

The Tokyo Bird bar team has selected five Japanese whiskies from Tokyo Bird’s extensive back bar from both major distilleries – Suntory Whisky and Nikka Whisky – and independent Japanese whisky distilleries to feature at the Christmas Whisky Dinner.

“We wanted to treat our loyal customers and Sydney’s whisky lovers with this unique menu of Japanese whiskies, which you probably wouldn’t see anywhere else in Australia,” said Tokyo Bird bar manager, Yoshi Onishi.

“We’ve picked a varied range which showcases the breadth and depth of Japanese whiskies; including a buttery soft blended whisky from an independent distillery, a uniquely Japanese grain whisky, and then moving on to some heavy hitting pure malt and single malt whiskies, including a World Whiskies Award 2015 winner,” said Yoshi."

Sounds like a pretty great dinner to us.

Date: Tuesday, 22 December 2015
Sittings: 6pm or 8.30pm sitting (6pm sittings must vacate tables by 8.15pm)
Tickets: $135 per person; available via info@tokyobird.com.au. Bookings are essential.
Menu / whiskies / further details: http://tokyobird.com.au/christmas-whisky-dinner-2015



New Hong Kong Bar - "Foxglove"
We received an invite to a whisky event a few weeks ago, and were told it would be at a new, secret bar in Central. The event, to be held next week, is not for your average whisky (fair to say it'll be one of the rarest / most expensive we've tried this year), so we knew the bar was going to be impressive.

Turns out, that bar was "Foxglove", a new bar in Icehouse / Duddell St Central, modelled on a "drinking den of the 1950s", from the Ming Fat Group (known for the excellent "Mrs Pound" in Sheung Wan).

"Set within 4,300 square feet on one floor, Foxglove is one of central Hong Kong’s most exclusive venues.  Travel back in time with our selection of rare cognac and spirits, bottled in the 1930s, 40s, and 50s and aged for as long as half a century. Bottles from defunct distilleries as well as Japanese cask-strength whiskies are also available.

Journey through the decades and taste our iconic cocktails from each era, dating as far back as the start of the 20th century. A carefully crafted cocktail menu pays homage to a bygone time when spirits were king and bartenders revered. Kick back with one of our classic cocktails – the Sazerac – or sip a rare, vintage brandy bottled in the 1930s paired with fine European cuisine. 

The main lounge area is spacious enough to accommodate 80 guests seated. The focal point of the room is a stage, where Foxglove’s resident jazz band and special acts performs live sets every week. For intimate gatherings, a VIP room, inspired by first-class train cabins, offers seating for up to 32 guests."

We love Mrs Pound and we also love old, ancient spirits bottles, so this sounds right up our alley. Full review to follow in December.

Master of Malt Advent Calendars - now you can create your own
We mentioned a few months ago that Master of Malt's Christmas advent calendars were back with a vengeance, and now they've taken it one step further with the ability to "build your own".

With 4,000 drams to choose from, this sounds like a bloody good way to design a custom Christmas present for any whisky lovers you might know (or you know...yourself). Add a few cheapies you've been meaning to try, a few special occasion drams...add it up and away you go.

We had a play with the interface and it's slick, fun and somewhat addictive. Check it out here.

Thats all for this week. Until next time...

Cheers, 
Martin.

Australian launch of Chivas Regal "The Icon" with Colin Scott and the Art of Blending (Tasted #227)

The launch of Chivas Regal "The Icon" in the Australian market follows the launch of the Chivas "Extra", this time last year. Despite belonging to the same Chivas family, these two expressions are markedly different, with The Icon being an exclusive travel retail bottling targeted at the ultra-premium end of the market, contrasting with the Extra which is now available across bars and liquor retailers nationally. The difference between the two expressions does not instantly mean a difference in quality - in fact I am a fan of the Extra with its inherent richness and depth derived from a portion of Oloroso sherry cask matured whiskies.

The Icon launch was held at the Ivy Penthouse, an exquisite establishment overlooking Ivy Pool Club, and featuring a spa on the balcony (though the spa did not feature as part of the launch). The venue may well have been selected by the folks at Pernod Ricard as a a suitable match for the perceived exquisiteness of The Icon. As Colin Scott, the Chivas Regal Master Blender noted at the launch, The Icon shows of Chivas' past to resemble an Icon of the future. Clichéd as it may sound, The Icon does inherently carry some unique 'iconic' features which may (or may not) explain its place at the premium end of the market, including:

• The blend of whiskies, which feature rare, extremely well-aged whiskies from mothballed distilleries (though Colin was careful to not reveal the name of those distilleries)
• The whisky itself is housed in a specially hand-blown crystal decanter crafted by the guys at Dartington Crystal in Devon, United Kingdom. 
• A signature "luckenbooth" symbol stopper which represents the traditional Celtic symbol of love - featured as a seal for the bottle.

 

Before presenting The Icon for tasting, Colin suggested a brief whisky blending masterclass to explain the blending process and exemplify the variation in notes that can be derived from different blends. Colin spoke to the beauty of blending and how having a large amount of different whiskies and flavour notes can be advantageous and quite a blessing to blenders. Having been a fan of single malt and extremities from one single malt to another over the years, I was intrigued at the idea.

Two whiskies were presented for blending. The first whisky presented was an aged Strathisla, the core malt in any Chivas blend. The particular whisky presented was matured in ex-oloroso sherry casks for over 25 years. It carried a gold appearance and was fruity and sweet on the nose, with fruit cake, honey, raisins and sticky date notes all around. The palate of this particular whisky was soft - apple and dried spices were prominent with some meringue and chilli chocolate notes. It finished long and gentle with a hint of lingering peppermint.

The second whisky, a blended grain, matured in an ex-Bourbon barrel provided typical ex-Bourbon matured Scotch notes including honey and orange/citrus. Grain whisky plays a pivotal role in the composition of blends, often used as a base. This particular grain whisky was quite volatile on the palate, there were Christmas cake, clove, black pepper and cherry notes. The finish was soft and peppery though rather short.

Mixing the Strathisla with the grain whisky, various notes from both whiskies amalgamated with the blend becoming less volatile and the raisins and fruitcake notes from the Strathisla becoming more dominant. Depending on the ratio of Strathisla and the grain, we could balance between the dominant notes of the ex-oloroso and the dominant notes of the ex-bourbon. It was certainly an interesting experiment and adding a splash of water further transformed the blend.

The art of blending is no easy feat and Master Blenders can spend hours on end experimenting with different permutations of anywhere between two to over fifty different whiskies to try and maintain consistency with their blended whiskies.

Following our brief masterclass on the art of blending, it was onto the main highlight, The Icon. The Icon encompasses "nuggets of flavours from lost distilleries", Colin described as he passed the remarkably heavy and dense green-hued crystal decanter around the room.

Colin explained how, each year, only a limited number of bottles will be released to the market, potentially making it a limited edition, collectors item for whisky fans (though that is in contrast to the beliefs of many that whisky should be enjoyed rather than collected). Only 1,500 bottles will be released globally this year with an increase to around 1,800 bottles in 2016 and in 2017. 

Despite the total global allocation, Australia will only receive 30 bottles for its duty free market. With the small number of international airports and duty free stores across those airports, and the significant price point ($4,699AUD), the allocation may well be appropriate - clearly The Icon sits deep into the high ultra-premium whisky end of the market.

So how do all the unique features and exclusivity of the Icon stack up with the whisky that it represents?


Chivas Regal Icon (40% ABV, NAS, Scotland, $4,699AUD)
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A premium limited edition blended whisky that features some of the rarest, oldest whiskies from mothballed distilleries in its blend. Collect it or drink it, personally, The Icon is an enjoyable whisky and presents a level of complexity on the nose and palate. 

Colour: Copper

Nose: The nose is rich and fruity; oranges, honey syrup are prominent during the initial whiff followed by a layer of spice, perhaps cloves. The nose then mellows into a more grassier note

Palate: The palate is soft, gentle almost creamy. The orange citrus appeared on the palate as it did on the nose, peach, vanilla cake and (gummy bears) notes followed. There's a hint of peat on the finish.

Finish: The finish is rather sweet initially before presenting a long lingering, white pepper spices

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

Chivas Regal The Icon is an ultra-premium travel retail offering and one that has been crafted with a mixture of new and old. Overall, The Icon is a complex blend and showcases the output of the art of blending, especially the art of blending with old whiskies from mothballed distilleries. Look out for The Icon next time you pass through duty free, and take the time to appreciate the finer details The Icon displays.

Cheers,
Hendy.

Time for Whisky would like to thank Pernod Ricard Australia and Cav Con for having us as part of the Chivas Regal 'The Icon' launch.

Tasted #226: Yamazaki Single Cask Spanish Oak 2003 11yo

Back in December last year (during a holiday in Japan), we stumbled across Suntory's "Whisky Shop W" in Osaka (well, I say stumbled...truth be told I'd planned it weeks in advance it was the first place we visited when we arrived in Osaka....)

Without going into too much detail about Whisky Shop W (read this Nonjatta post for a great overview), it's Suntory's own shop in Osaka, and despite being small, always has a few goodies in store for the whisky lover, such as their 300mL shop-only bottlings of Hakushu, Yamazaki and Chita, which are incredible value and sadly sell for stupid amounts of money here in Hong Kong (we opened ours and shared it with friends).

Occasionally though, they have something even more special - sometimes behind the counter, sometimes something that you have to ask really nicely for.

On our visit, it was this 11 year old Yamazaki single cask, which I was lucky enough to pick up a bottle for (from memory) about $25AUD / $140HKD. I tried to buy two (the bottles are only 190mL) but they were strict - one bottle only. Understandable when I later saw these go for 12 times the price in Hong Kong...

Yamazaki Single Cask 2003-2014 Spanish Oak Bota Corta (55% ABV, Cask #ADDY3038, 11yo, Yamazaki, Japan, no longer available)
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Colour: Coffee. Dark, rich, coffee.

Nose: Rich, juicy plums and Christmas cake.

Palate: Rich red berries, luscious, juicy cherries,  and some cocoa. Coffee, brazil nuts and big Oloroso-style notes. So far - incredible.

Finish: Long, intense and tannic. Slightly sour but not in an off-putting way. Residual brazil nuts and cherries, and a mouth-puckering Oloroso sherry-like finish that makes you want to come back for more. If only the bottle held more....

Rating (on my very non-scientific scale): 94/100. Amazing - one of the best single cask Japanese whiskies I've ever tried.

Cheers,
Martin.

Highland Park Valhalla Collection "Odin" Hong Kong Launch (Tasted #225)

A year ago to the day, we posted our write-up of the Highland Park "Freya" Hong Kong launch (which, due to an unfortunate shipping hold-up didn't actually feature any Freya, but had something much rarer instead), and today we're following up with the final whisky in the Highland Park Valhalla Collection - the "Allfather" Odin.

Following Loki, Thor and Freya, Odin rounds out the collection with a big, robust 55.8% dram befitting of the powerful Norse god. Launched earlier this year in the UK, last week saw the whisky finally released in Hong Kong (in very limited numbers, no doubt).

Held at Hong Kong's iconic Mandarin Oriental Hong Kong, the night kicked off with Champagne-style cocktails (made with Highland Park 12), before drams of Hong Kong's favourite Dark Origins were served.

After a few of said cocktails, some amazing mini-cigar chocolates, and some time spent admiring the various bottles dotted around the room (including the 30yo, Freya, Loki, Thor and others), Highland Park's Global Brand Ambassador Daryl Haldane took the stage to present the reason we were all there.

Talking us through Highland Park's history (from it's Orkney Islands home and their Norse heritage, to the Highland Park's early days as an illicit distiller, through to the current day), Daryl gave an interesting insight into the unique and unusual northern Scottish distillery. Then, in a flurry of simulated lightning, the Odin rose from the floor as drams were handed around the room.

See below for our thoughts.

Highland Park Valhalla Collection "Odin" (55.8% ABV, 16yo, Orkney, Scotland, £180 RRP (sold out) / HK pricing TBD)

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Colour: Dark orange-amber.

Nose: Definite spice - cinnamon and cloves, with a hint of smoke and some orange peel After 10-15min, some bitter chocolate notes develop.

Palate: A decent amount of smoke (not typical "peaty" smoke like an Islay peated whisky - a more subtle, earthy smoke, likely due to the use of Orkney peat). Big malty characteristics and lots of bitter cocoa and nutty notes.

Finish: Long and charred - some residual spice, a hint of sweetness and brazil nuts. Subtle smoke to the end.

Rating (on my very non-scientific scale): 93/100. Very good - complex, and ever-changing (the nose especially changed over 20 minutes or so). Clearly sherried, but not a typical "sherry bomb". I'd probably buy bottle if available at retail.

After a decent chat with Daryl (who was a great bloke and full of stories) it was time to call it a night, but not before one quick photo (also with David Vitale (of Starward / New World Whisky Distillery) who was in town for a few days.

David Vitale (of Starward / New World Whisky Distillery, Highland Park Global Brand Ambassador Daryl Haldane and Martin.

Cheers,

Martin.

Another big thanks to Edrington HK and Lee Wolter PR for another enjoyable launch.