The Macallan 65 year old in Lalique - The "Peerless Spirit" Hong Kong Launch

Today saw Edrington Hong Kong launch the sixth and final whisky in the "Macallan in Lalique Decanter" series - a series of six whiskies each representing one of The Macallan's famous "Six Pillars". The whisky in this particular decanter is not only the oldest in the series, but the oldest whisky ever bottled by The Macallan - at an incredible 65 years old.

Edit: Our tasting notes are now up here.

Selected Hong Kong media were invited to a lunch earlier today not only to see the unveiling, but also to taste the whisky. Yes, we got to taste this incredible whisky, and will have tasting notes up tomorrow.

But first, a recap of the series - each one bottled in hand-blown Lalique decanters.

The first in the series, a 50 year old Macallan released in 2005 at 46% ABV, celebrated The Macallan's "Exceptional Oak Casks", with a Lalique decanter designed to replicate the patina / woodgrain of an oak cask:

The second, using amber-coloured crystal (said to be extremely difficult to produce) was a 55yo at 40.1% ABV, designed to represent The Macallan's "Natural Colour":

The third in the series, a 57yo at 48.5% ABV, represented the "Finest Cut" - a reference to the extremely small 16% "heart" of the spirit run that The Macallan places into its casks:

A 60yo (at 53.2% ABV) followed, celebrating The Macalan's "curiously small stills", with a partially-frosted crystal decanter and small raised bumps to represent the rivets of a copper still:

Most recently (prior to the 65yo) came this 62yo at 53.1% ABV, to celebrate The Macallan's "Spiritual Home", aka Easter Elchies House (where Steph and I enjoyed a wonderful lunch last year):

Brand Director for The Macallan Ken Grier was in Hong Kong for the launch (we'll have our in-depth interview up in the next few weeks), and talked guests through the series, focusing on both the whisky and the partnership with Lalique.

Whilst many might see the bottles as "fancy packaging", hearing Ken talk about the partnership, and viewing the bottles up close, showed us two things - firstly, the decanters are absolutely incredible, with amazing attention to detail. When Ken mentioned that each is hand-made by up to 15 Lalique staff, we weren't surprised - it shows.

Secondly, it's clear the Lalique partnership is one founded in mutual respect and admiration for the "crafted" nature of each others' products, as opposed to being an opportunity for each to cash in on the other's name.

After Ken's introduction, we took a brief stroll around the venue (which we're told typically hosts art exhibits - very fitting) to see the displays representing each of the Six Pillars, along with a display of Lalique works (vases, perfume bottles etc..) which each showed off certain elements or techniques that had been re-used in The Macallan in Lalique range.

Taking our seats for the lunch, we were presented with a stunning 3 course menu (made even more stunning by the final whisky):

The Macallan theming was strong too, with plates, napkin rings, napkins and even the cutlery all bearing The Macallan's Easter Elchies house (aka the "Spiritual Home") imagery.

Edrington's event catering never fails to disappoint, and today was no exception, with the wagyu tenderloin being a particular highlight, and an especially good (yet unexpected) match with the Fine Oak 17yo.

Of course, we took some time out between courses to inspect the whisky for which we were all gathered - The Macallan 65yo in Lalique "The Peerless Spirit" decanter. Limited to 450 bottles, the whisky was distilled in November 1950 and aged in just two ex-Sherry American oak casks, bottled after 65 years at a cask strength of 46.3% ABV.

Using a "blown and pinched" technique, the decanter really is a work of art up close - although obviously for us, the liquid inside is the true work of art.

Back to our seats just in time for dessert, matched with a Hong Kong favourite, the Rare Cask. The Rare Cask was a well-chosen match, with the dessert bringing out some of the whisky's sweeter, chocolate notes, and pairing well with the strawberry ice cream and caramel "leaves":

Following dessert, and after a thorough palate-cleansing, we were as mentioned fortunate enough to taste The Macallan 65yo in Lalique. Full tasting notes will be up tomorrow in a separate post, but in a nutshell, it was an incredible whisky, with none of the overly-oaky traits we've seen on other 40 or 50+ year old whiskies before.

‘The Peerless Spirit’ decanter will retail for £23,000 / $35,000USD, and is limited to 450 bottles. It will be available in Hong Kong from this month.

Additionally, in January 2017 Edrington Hong Kong will put up a complete set of The Macallan in Lalique decanters, with all proceeds to be donated to charity (50% to HK-based charities and 50% to other Asia-based charities). We're told the set will be housed in a bespoke, yet-to-be created Lalique crystal cabinet, with additional items not available with the individual bottlings. We're also told the cabinet will contain a "secret drawer" with hidden whiskies! Have your chequebooks ready...

TimeforWhisky.com would like to thank Edrington Hong Kong for a truly fantastic and one of a kind event, to celebrate the launch of this incredible whisky.

Cheers,

Martin.

Ardbeg Night Sydney 2016 (Tasted #298 - 299)

Inspired by the colour of the new Ardbeg release, this year's annual Ardbeg Day was flipped into a more fitting celebration - Ardbeg Night. The notion of Ardbeg Night, other than to resemble the dark impression of the new Ardbeg "Dark Cove" release, was also to symbolise the gruelling tales from the 19th century when Ardbeg's Islay homeland was used by whisky smugglers as a notorious hideout. Prior to the founding of the Ardbeg Distillery by John McDougall, illicit whisky trade took place within caves and beaches around the site, hidden away from the island's excise officer.

With the increasing popularity of Ardbeg Day over the years (last year Ardbeg Day saw over 15,000 people attend 135 events globally), this year, few lucky Ardbeggians who purchased the Ardbeg Dark Cove Committee Release between March and April 2016 were awarded with tickets to the Ardbeg Night celebrations (our friend Matt Wooler of Distant Thunder Whisky Club (DTWC) was even one of those lucky Ardbeggians). To complement the Committee Release, a regular "Dark Cove" release was also launched. The regular expression is cut at 46.5% ABV whilst its committee brethren is cut at a  higher 55% ABV. See below for tasting notes on both, and here for Martin's earlier tasting notes on the Committee Release.

The 2016 Ardbeg Night Sydney was held on 28 May 2016, coinciding with the final day of Feis Ile 2016.

As Martin covered in the last post, the inaugural Hong Kong Ardbeg Night was held the night before at a venue known as "The Warehouse." Although there was no mention of the new Ardbeg "Dark Cove" release, the night appeared to be a success. 

In Sydney, no details were provided ahead of the day, other than for us Ardbeggians to congregate at Millers Point wharf at a set time. Boarding the chartered ferry at Millers Point, none of us were told where we were headed. It wasn't until I opened Google Maps upon docking that I realised we'd all been taken to an island not far from Millers Point; Goat Island. The warehouse on Goat Island was lit with a giant Ardbeg display and the setup even gave Vivid Sydney a run for its money.

Inside the warehouse, the atmosphere was "electrical". Old lanterns were scattered across the warehouse, giving it an eerie, dark and mysterious feel. The main bar was located at the centre of the warehouse and along the warehouse perimeter were activity stations where Ardbeggians could compete in everything from quoits to tug of war. The best part, (almost) everyone won. Some of the giveaways included Ardbeg umbrellas, Ardbeg beanies and a plush Shorties. Sadly, I only walked away with a beanie.



Upon arrival, Ardbeggians were spoiled with three different Ardbeg 10yo based cocktails:

• Ardbeg Lunar Eclipse; concoction of Ardbeg 10yo, apple juice, yuzu and sugar syrup 
• Peat'v Green; Ardbeg 10yo, elderflower, fennel syrup, cucumber juice
• Fashionable Smuggler; Ardbeg 10yo, Montenegro Amaro, coconut fat wash, pineapple syrup, chocolate bitters

All three cocktails were created by The Whisky Room and made good use of the classic Ardbeg 10yo as a base. The Lunar Eclipse was certainly refreshing. The others, sadly, I didn't get my hands on them though rumour has it that the favourite amongst the crowd was the Fashionable Smuggler.

As with last year's Ardbeg Day, Andrew Derbidge of Whisky and Wisdom (and Cellarmaster of the SMWS) was the honorary guest that had been bestowed with the responsibility of unveiling the new Dark Cove.

"Dark Cove" was described by Andrew as rich, filled with dark chocolate and cured ham. The general release of the expression was the one that had been previewed on the night with the Committee Release MIA. The expression saw maturation in both ex-bourbon and ex-dark sherry barrels. The darker appearance is what gives Dark Cove its name. 

Garth, the Ardbeg Ambassador was busy pouring out refills of the Dark Cove release (from a 4.5L Jeroboam) all night long.

 

Before delving into my personal notes on the general release, I compared my committee release notes against those from Martin's (below) from the time when Dark Cove was first released to the Ardbeg Committee back in March 2016. For comparison, here are my notes:

Ardbeg "Dark Cove" Committee Release (55% ABV, NAS, Islay, Scotland, no longer available)
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The Dark Cove release, to me, is one bold Ardbeg, punching the Ardbeg smoke yet showcasing other pleasant, fresh and crisp notes. This is an Ardbeg that you can love any day of the week.

Colour: Deep, orange copper (tinge of amber)

Nose: Rich, creamy, loads of raisins. The maritime note are subtle, so is the peat. The whiff is crisp and clean like fresh winter morning. 

Palate: Creamy and rich on the palate with summer berries, toffee, chocolate (chocolate berry tart?) coming through at first, followed by the Ardbeg campfire smoke; the peat. As the palate develops, it is then balanced with sweet peanut brittles and spices closely resembling nutmeg and cloves. 

Finish: Very long and smoky, ashy with fading maritime and spice notes. This fella sticks with you for a while.

Rating (on Hendy's very non-scientific scale): 92/100 (not vastly different and the sherry influence does make this Dark Cove that extra bit special).

--

Martin's "Dark Cove" Notes - originally posted in March

Colour: The darkest Ardbeg ever? Darker than the current regular line-up, for sure, but not quite El Diablo territory, and not as dark as some recent SMWS bottlings. Deep amber.

Nose: Rich, creamy peat....loads of peat. Coastal peat though - more maritime and less "campfire" than you may expect. Banana lollies and an overall freshness. At a guess I'd say there's a fair amount of youngish Ardbeg in here.

Palate: Big, rich and chewy. Peaty caramels (now there's an idea)! There's definite sherry influence, with red berries and a hint of mocha, but also a younger, fresher, sweeter character - licorice allsorts, musk sticks. Loads of coastal peat throughout.

Finish: Long and coastal-smoky. Fish nets, oysters, brine. With water comes a slightly earthier smoke. A hint of tannins at the end.

Rating (on Martin's very non-scientific scale): 91/100. Another very enjoyable Ardbeg, one with a younger, stronger peat influence than some of the previous Ardbeg Day bottlings.

Ardbeg "Dark Cove" Regular Release (46.5% ABV, NAS, Islay, Scotland, A$186)

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In comparison with the Committee Release, the General Release was equally as good though it did not punch as much sherry notes into you in the same way the Committee Release did. Nevertheless, in my view, the general release is equally a very nice and bold Ardbeg. Though given the choice and my preference for cask strength whiskies, I'd choose the Committee Release.

Colour: Deep, orange copper (tinge of amber) - I couldn't see any difference

Nose: Rich, creamy, fresh crisp morning maritime air. There is toffee, peppermint and raisins (though constrained). 

Palate: Similar to the Committee Release, the palate is creamy and rich, filled with child dark chocolate (the Lindt kind), jamón and sea salt. The Ardbeg campfire smoke; the peat is there and not over powering. As the palate develops, the grassy and peppery spices become more prominent. 

Finish: Long and smoky, the finish is dry (almost like dry wood chip smoke) and leaves quite a bit of tannin.

Rating (on Hendy's very non-scientific scale): 92/100

With the excise men about to knock down our door, we'd like to take this opportunity to thank Ardbeg and the folks at EVH PR for their hospitality. Another year, another success. The Ardbeg Night theme was different, eccentric, yet brilliantly thought out. Most importantly the night brought all Australian Ardbeggians together to celebrate this ecciting new release.

Until the next Ardbeg pour, Happy Ardbeg Day Night 2016!

Cheers

Hendy

Ardbeg Night Hong Kong 2016 review

After attending Ardbeg Day in Sydney in 2012, 2013 and again in 2014 (each event one of the best of the year), it was a shame to miss out on 2015's celebrations, though luckily Hendy attended and brought us all the info and some great photos.

Not being in Sydney again this year, I assumed I'd again be missing out on all the fun, when I learned that an official  Ardbeg Day Ardbeg Night was happening here in Hong Kong!

So along I went last Friday night to check it out and see how the event compared to the incredible Sydney Ardbeg Days. 

Held in a tri-level function space known as "The Warehouse" in Sai Ying Pun (which the organisers must have assumed would be hard to find, as they had staff placed in the surrounding streets directing guests all night), the party followed a similar format to Ardbeg Days in Sydney and around the world - i.e. games, giveaways, cocktails and a whole lot of Ardbeg.

A small desk set up on the street welcomed guests with an Ardbeg Day t-shirt, and a pair of 3D glasses which were required to read the secret codewords to gain entry ("Dark, Smoky, Peaty").

Giving the codewords at the entrance saw guests "branded" with an Ardbeg stamp, before being offered a welcome drink (Ardbeg 10 - neat or on the rocks) and the chance to have their photo taken with the Smuggler's Cove backdrop. Guests were also given stampcards, which after filling with two stamps (available by winning the games), entitled them to a hearty pour of Uigedail on the top level.

Heading up the stairs to the first level, guests were free to choose from 3 games (Tug o' War, "Stand Ardbeg up" and a boat game), or enjoy canapés and Bloody Marys made with Ardbeg 10 (which were delicious). We arrived right as the event started (hence the photos being not-too-crowded), but within 20 minutes the venue was packed.

As well as the Uigedail, the top level also had space for guests to sit and chat, and a (very challenging!) two-person game involving a ship's steering wheel, a silver marker and a maze. Fun, but not easy (and even less so after a few Uigedails)!

Another game involved seeing how long guests could hold an Ardbeg Mor (4.5L bottle / Jeroboam) with an outstretched arm (on the way out yours truly set the record at 1:01 - a time we're not sure was later beaten)!

With the Ardbeg flowing freely, the DJ keeping the venue cranking and everyone enjoying the games, it was a great night, even if it was a smaller celebration than the previous Sydney events.

Of course - you may wonder when the Dark Cove appeared. Sadly, it didn't! Hong Kong isn't getting an allocation (of either the regular edition or the Committee Release), and so there was none on tasting. See here for our tasting notes on the Committee Release from last month, and Hendy will have his thoughts on the regular edition, along with his write-up of the Sydney celebrations, up shortly).

Cheers,

Martin.