Lunch with a Master Whisky Maker: Contrasting Highland Park's "Viking Legend" Trilogy

Hot on the heels of the Highland Park Valfather launch festivities, a small group of media were invited to lunch at Taipei's Hotel Proverbs (home to the excellent East End bar) the following day, to re-visit Valfather in a more intimate setting, hear more about the whisky from Master Whisky Maker Gordon Motion and Designer Jim Lyngvild, and compare and contrast the entire "Viking Legend" trilogy.

..that we could do so over a delicious 5 course lunch was the icing on the cake.

Following a private interview with Gordon and Jim, we took our seats and started proceedings, as we so often do at these lunches, with a 12yo Highland Park. A reliable, solid whisky which always makes for a nice "aperitif dram" at a lunch like this.

Gordon (who joined Edrington in 1998 and worked throughout the portfolio, covering The Macallan, The Famous Grouse and Glenturret before moving onto Highland Park) talked us through the evolution of the series, explaining the close collaboration between he and Jim that punctuated all three releases (summary: they worked together very closely - this wasn't just a marketing exercise), the approach to cask selection (Valfather for example had to be a "lighter, ethereal" whisky reminiscent of heaven) and then explained how Valfather was also the distillery's peatiest release to date. 

Whilst that might seem like a contradiction to some, Gordon explained the differences between Orkney peat (lighter, earthier, heather notes) as compared with Islay peat (smokier, medicinal, maritime notes) and why even though this is the "peatiest Highland Park" to date, it's not going to be akin to an Islay peatbomb.

Diving into lunch, we started with Lettuce salad with Ricotta cheese, Serrano and truffle dressing, followed by a starter of Foie Gras, Mushroom and Fennel, Duck Jus and Peanut Powder. This wasn't a pairing lunch per se, so there were no rules around the whiskies and we were free to explore the Viking Legend trilogy at our own pace.

It'd been a "long time between drinks" so to speak, given I'd first tasted Valkyrie in October 2017, and Valknut in December 2018, so it was great to have them all lined up side by side. I always like it when I revisit a dram a months or years later, and find similar notes as I did originally, and that was the case here, with the stronger sherry notes of the Valkyrie still shining through, the nuttiness of the Valknut again being evident, and each whisky becoming progressively smokier than the last.

Jim Lyngvild (the Danish designer responsible for the box and bottle designs for the Viking Legends trilogy) took the stage next, and gave us an appreciation of Orkney's Viking history (himself having literally descended from Orkney vikings, 36 generations earlier). Whilst Highland Park has at times been criticised for pushing the "Viking story" a little too heavily, and for sure there have been a lot of viking-related releases, Jim emphasised that it's at least a story that has history and meaning for Orkney, and is therefore real and true. It's certainly a lot more than we can say for some of the marketing-driven stories we read from time to time...

Mains were next - and how can you beat a great piece of steak (USDA Prime Grain-fed Top Cap), cooked to perfection with a solid dram? Whilst this wasn't a pairing lunch, for me this was a great match with Valkyrie, with the sherry notes mixing brilliantly with the rare meat.

A similarly good pairing was found in the final course - Flan, Dulce de Leche and Candied Peanut which I found went very well with the lighter Valfather and its notes of apple and toffee.

Dessert was actually served with a second dram too - a mystery Highland Park which we could tell had some age on it, but couldn't quite guess how old or which release it was. Turns out there's a good reason for that - it was a brand new, as-yet unreleased Highland Park 21yo, to be released in Asia shortly. Whilst we'll save the detailed notes for another post, it was a subtle and elegant HP, and well-deserving of a place in the core range.

With drams finished and farewells said, it was time to bring to a close an immensely enjoyable two days in Taipei. With the Viking Legends trilogy now officially completed, we look forward to what Highland Park has in store for us next.

Cheers,
Martin.

TimeforWhisky.com attended as a guest of Edrington, who provided flights and accommodation in Taipei. As always, a big thanks must go to the Edrington HK team, along with the Taipei and Singapore teams for their hospitality throughout the trip. 

Highland Park Valfather - Asia regional launch party, Taipei (Tasted #463)

Edrington certainly know how to throw a good party or dinner, but for Highland Park's latest release last week, they took it up a notch by holding a regional launch in Taipei, and flying in select media from various Asian markets. As one of four HK media outlets chosen to attend, we spent a fantastic 3 days in Taipei, covering 3 events all focused on the newest member of the Highland Park Family, Valfather.

The third and final in the "Viking Legends" trilogy (which began with Valkyrie and was followed by Valknut), Valfather is the disitllery's peatiest release yet, and represents the third collaboration with Danish Designer Jim Lyngvild. Bottled with No Age Statement and at 47% ABV, the whisky was matured entirely in refill casks.

Held at Brickyard 33 1/3 in the mountains surrounding Taipei, we weren't quite sure what to expect at first. Would it be a dinner? A tutored tasting? A booklet handed to us on the shuttle bus from the hotel (the stunning Humble House in downtown Taipei) gave a clue, outlining a number of activities we could take part in, to earn stamps and ultimately win Highland Park prizes.

The first involved having a picture taken with live Falcons (the more adventurous could hold the birds on an out-stretched arm too - see below). 

Alcohol and birds of prey - a winning combination!

Next was Highland Park's take on the beanbag toss...

 ..followed by an activity where guests could make their own personalised Highland Park keyring.

With all stamps collected, guests then needed to seek out a mysterious cloaked woman"who gave provided guests with their final prizes, an assortment of keyrings and other gifts.

With the games over, it was time for a Highland Park. Bar staff were kept busy all night serving a range of Highland Park drams, as well as a bespoke cocktail made specifically for the event - a twist on a Highland Park whisky sour.

After canapés and a few drams, guests congregated inside to hear from the two guests of honour - Gordon Motion (Highland Park Master Whisky Maker) and Jim Lyngvild (designer for the Viking Legends series).

Following a dramatic video introduction and an explanation of the Viking mythology and designs beheind the trilogy by Jim Lyngvild (himself a direct descendant of Orkney Vikings), Gordon Motion took the stage to talk us through a tasting of the new Valfather.

Designed to be a "light, ethereal" whisky to replicate Valhalla (Heaven), Gordon explained the whisky was matured entirely in refill butts and we all noticed it had a noticeably lighter hue when compared with the first two in the series.

 

Highland Park "Valfather" (47% ABV, NAS, Orkney, Scotland, $588HKD)

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Colour: Pale yellow sunrise.

Nose: Citrus smoke at first. More noticeable peat than previous HPs, but still very much Orkney peat (think earthy notes and heather, rather than iodine or smoked kippers). Hints of apple, green bananas, and some orange vanilla cream biscuits.

Palate: Gentle, sweet smoke wafts in and out, surrounded by notes of apple, toffee, vanilla slice and Crème brûlée.

Finish: Long with a vegetal, slightly floral smoke.

Rating (on my very non-scientific scale):  88/100. An enjoyable (and suitably unique) end to the series. See here for comparison notes: Valkyrie & Valknut.

The next day, following an interview with both Gordon and Jim we were able to compare and contrast the series side-by-side, over lunch with a special new Highland Park added for good measure. Posts to follow shortly.

Cheers,

Martin.

A big thanks must go to Edrington HK for the invitation, and Edrington Taiwan / Singapore for the hospitality during our trip to Taipei.

Tasted #460 - 462: Gordon & Macphail Summer 2019 Collection: Dallas Dhu 1969, Longmorn 1966, St Magdalene 1982

Those who have been following the blog for a while may have noticed we've been fortunate enough to try some incredible drams from Gordon & MacPhail lately. What started as a grocery business over 120 years ago has become a one of the most respected bottlers, distillers, retailers and wholesalers in the industry, with an enviable collection of casks that has allowed us to try beauties such as a 70 Year Old Glen Grant from 1948, a 50 Year Old Caol Ila, 64yo Glenlivet, a pair of 1961 Longmorns, a 46yo Benromach and many others.

Despite this ongoing stream of amazing whisky, it's always a nice surprise when another package arrives, such as it was last week when a box arrived containing a sample of these three gems:

Drinking whiskies at the ages of 36, 50 and 53yo is always going to be a special experience, but in this case especially so, as two of the three whiskies (the Dallas Dhu and St. Magdalene) come from closed distilleries - both having closed in 1983.

One thing I love about receiving these samples is cracking into them on the day they arrive (often mid-week). Some people say whiskies like these should be kept for special occasions. I say the special occasion is the fact that you have whiskies like these in front of you!

..and so it was that last Monday, I pulled out my trusty Glencairns (Crystal - these whiskies deserved it) and set to work, starting with the St. Magdalene... 

Gordon & MacPhail Private Collection 1982 from St. Magdalene Distillery (53% ABV, 36yo, Cask#2092, Lowlands, Scotland, 161 bottles, £1,000 / $13,000HKD)
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Bottled from a refill American hogshead, cask #2092.

Colour: Pale yellow sunset.

Nose: Big and fruity (hello!). Pineapple, rockmelon, baked apple tarts, and a green apple waxiness. After time a sweet, herbal lozenge note emerges.

Palate: Big, sweet candied pineapple chunks, followed by vanilla cream, flambéed banana and Banoffee pie. More pineapple, then some caramel.

Finish: Long but lighter than the palate, with the herbal notes returning, the slightest hint of well-matured tobacco, then a vanilla cream puff. Long, long, long.

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


Next came the dram I was most excited to try - the Dallas Dhu. Ever since trying a Diageo Rare Malts Dallas Dhu in Italy, I've been hooked, always seeking to try as many different bottlings as I can.

Gordon & MacPhail Private Collection 1969 from Dallas Dhu Distillery (43.1% ABV, 50yo, Cask#1656, Speyside, Scotland, 176 bottles, £6,950 / $75,000HKD)
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Bottled from a refill Sherry hogshead, cask #1656, filled on 10th June 1969.

Colour: Dark rusty copper

Nose: Probably one of the most unique noses I've ever experienced. First up - Vegemite (yeast spread)! Then lots of cola, walnuts, then rich espresso, tobacco and tangerine. A mixed bag, but an enjoyable one.

Palate: Just super elegant sherry - wood polish, cigar humidor, Dakr Fruit'n'Nut chocolate, and Brazil nuts. Then sultanas, and a very slight amaro bitterness. Incredible elegance overall for a 50yo though - no overly dominant notes drowning out the others, and everything in harmony.

Finish: Restrained oak, slight vegetal note. Clean to the very end, with a Vietnamese coffee sweetness emerging at the very end.

Rating (on my very non-scientific scale): 94/100. Clean, elegant and hugely complex. Truly a unique and incredible dram. 


Last of all it was time to move onto the oldest of the trio - the 1966 Longmorn, at 53yo.

Gordon & MacPhail Private Collection 1966 from Longmorn Distillery (46% ABV, 53yo, Cask#610, Speyside, Scotland, 398 bottles, £6,950 / $74,000HKD)
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Bottled from a first-fill Sherry butt, cask #610.

Colour: Close enough to Coca-Cola. Deep brown mahogany.

Nose: Huge sherry notes (sultanas, muscovado sugar, glacé cherries, Christmas cake) but with an underlying herbal, almost spearmint note. After time, freshly cut flowers and sweet marshmallow.

Palate: Rich and creamy, yet subtle. All the trademark notes are there from a well-aged 1st fill sherry butt - coffee beans, sultanas, more Christmas cake, along with cherries, Espresso cream, some tobacco, caramel, rocky road and raspberries. 

Finish: Slight oak tannins behing to emerge, but a residual juiciness remains. Strong espresso notes round things out, with slightly dry oak at the very end.

Rating (on my very non-scientific scale): 91/100. A lovely sherried whisky made even more impressive by the fact that 53 years in a first-fill butt hasn't overpowered it! For me, not as complex as the other two, but still an impressive whisky.


A big thanks must again go to G&M for the drams, a diverse, unique and utterly delicious trio. The Dallas Dhu and St. Magdalene are likely to suit fans of the distillery (despite the latter being a departure from the often-sherried bottlings we see released), and the Longmorn is just a beautiful example of long-term sherry maturation done right.

Cheers,
Martin.

Tasted #459: The GlenDronach 1993 Single Cask #392 26yo (exclusively bottled for The Whisky List, Australia)

I don't really post about GlenDronach enough here on the blog, but it's one of my favourite distilleries and its single casks make up a not-insignificant portion of my whisky collection. Whilst the distillery has a few "defining years" in its recent history (1996: Closure. 2002: Production recommencement. 2005: switch to steam heating. 2016: Acquisition by Brown-Forman), amongst enthusiasts one year holds a special place: 1993.

I've never heard a definitive reason as to why 1993 is considered such a good "vintage", nor why it's better than 1992 or 1994 (production techniques and cask regimes remained the same through the period), but for some reason, 1993 casks hold a special place in the hearts of 'Dronach lovers - especially those from early 1993. In fact as I write these words, I'm enjoying a 1993 cask #397 23yo bottled for Kenny Hsu in Taiwan - incidentally distilled on the same day as the whisky I'm reviewing here. It's very good indeed.

But I digress. The bottle I'm reviewing today, also a 1993 Single Cask GlenDronach, is special for a few reasons:

• The entire cask is exclusive to Australia (I could be wrong here, but I think that's a first. Sydney's brilliant Oak Barrel had a 2003 exclusive single cask a few years ago, but I believe it was split with Whisky Galore NZ).
• It's a 26yo 1993, meaning it was bottled in 2019. Even the latest Batch 17 GlenDronach single casks from the distillery don't include a 26yo 1993 (there are 1993s, but they're all 25yo)
• It was distilled on 12th Feb 1993 - the same day as some other very highly rated GlenDronach single casks.

An outturn of 659 bottles means someone took a pretty big punt on bringing this cask to Australia, and that "someone" is the team behind The Whisky List, who through their app and website "help Australians – from beginners to connoisseurs – discover, enjoy, and share great whisky".

(To be clear - the whisky is an Official Bottling, or OB, bottled by the distillery but exclusively for The Whisky List. GlenDronach have been doing this for a while now, bottling casks for whisky shops, clubs, events and even individual whisky lovers).

The whisky, from an ex-Oloroso Butt (like the best GlenDronachs in my view) has been bottled at 51.0% ABV in May 2019. Chris Ross, Co-founder at The Whisky List explained 

“Being a small market and far away from the US and the UK, Australia often is left to last - or just completely left out - of selecting any single cask bottlings from distilleries, forcing whisky drinkers and collectors in Australia to purchase these kinds of releases from overseas websites and auction houses. This is why we’ve partnered with Brown-Forman in selecting this delicious cask from GlenDronach.” 

He's not wrong - ask any GlenDronach fan in Australia (or HK for that matter) and you'll find that, apart from the official single cask "batches" (which you can pick up at the likes of Oak Barrel), they most likely purchased their single casks from overseas. In my case, all mine have come from Oak Barrel, Taiwan, or UK retailers. So it's indeed refreshing to see an official Aussie release, available exclusively on Australian shores.

...but enough about the background, how does it taste!? In a nutshell, very very good indeed...

GlenDronach 1993 Single Cask #392 (exclusively bottled for The Whisky List, Australia)  (51.0% ABV, 26yo, Highlands, Scotland, $700AUD)
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Colour: Orange-red copper.

Nose: Rich, sweet and sherried but without the overly-domineering sherry / oak that some GlenDronach single casks exhibit. Quite perfumed - there are notes of pot pourri, followed by sweet toffee, then some Vietnamese coffee. Everything seems in harmony - there's an obvious sherry element (26 years in an ex-sherry butt will do that!) but there's also this elegant perfumed element that is far less common in GlenDronach single casks of this age. After a bit of time slight hints of sandalwood emerge. 

Palate: The palate follows the nose, with lots of toffee confectionary, a slight almond nuttiness, a little more sandalwood, candied almonds, sultanas and cinnamon. A sherry bomb this is not, and it's all the better for it. This has elegance and balance on a level not often seen.

Finish: Long and sweet, with only the slightest oak tannins at the very end. 

Rating (on my very non-scientific scale): 93/100. I'm not exaggerating here, this is one of the best GlenDronach single casks I've had*. In the pantheon of 1993 single casks, I'd rate #55 and #394 up there as some of my favourites, and this easily equals them, if not beats them (I haven't tried them back to back). I love that it hits all the right sherry notes, without being a bomb. Don't get me wrong - I love sherry bombs, but I also love whiskies that have more nuance and elegance, whilst still being bloody delicious. This ticks all those boxes and then some.

Now of course, $700AUD ($650AUD pre-sale) is not a small chunk of change for a whisky, but let's face it, GlenDronach prices have been rising for years now, as have whisky prices in general...and to put things into perspective:

• An equivalent bottle in the UK, let's say Batch 17 1992 single cask #113 (also an ex-Oloroso at 26yo, at a similar 50.1% ABV) is £306, or $547AUD. If you had a UK friend pick one up for you and then ship it to Australia (at a cost of let's say $50AUD), you'd get stung with (give or take) around $120AUD in taxes, which would bring your total up to ~$717. Ok sure, if you managed to avoid the VAT it would come in slightly under $700AUD, but for me, the example highlights that the pricing isn't at all unrealistic given the current state of the market.

GlenDronach 1993 Single Cask #392 (exclusively bottled for The Whisky List, Australia) is available now via The Whisky List and to allow potential customers to try before they buy, The Whisky List in partnership with GlenDronach will host a number of tastings featuring the bottle in some of Australia's best whisky bars, including Archie Rose Distilling Co. (NSW), Hains & Co (SA), The Elysian (VIC), Whisky + Alement (VIC) and Halford Bar (WA). Tickets for these events will be announced via The Whisky List website, newsletter and social media. A limited supply of bottles will also be available to purchase at the upcoming Sydney Whisky Fair 2019 (the best whisky fair in Australia, if you ask me).

Thanks must go to the TWL guys for the sample, and we wish them all the best spreading the word of this lovely cask throughout the Aussie whisky community.

Cheers,

Martin.

*If you're curious, the honour of the best GDs I’ve had goes jointly to these two bottles (both of which are vattings):

Tasted #458: Archie Rose Rye Malt Whisky tasting notes

7 odd years ago when we started this little blog, the Australian whisky scene was a very different place. Most people equated "Australian Whisky" with "Tasmanian" (and to be fair, Tasmania did dominate the scene), Starward was called "Victoria Valley Distillery" (and hadn't yet released a whisky), and Sydney was going on 160 years without a whisky distillery.

Then in 2014, Archie Rose came along with their close proximity to Sydney city, stunning bar, unparalleled transparency and a fresh attitude to spirits, and (along with Starward, who released their first whisky in 2013) the scene began to change.

Now to be fair to the plethora of other Australian whisky producers, we're not for a moment suggesting that Archie Rose and Starward single (double?) handedly grew the scene. There are some incredible smaller producers who began distilling or releasing whisky in the same period (as just one example, I'm particularly fond of Fleurieu Distillery who released their first whisky a few years ago) and they've all absolutely been a key part of making the industry what it is today (as have bars like Whisky and Alement and Bad Frankie who do a stellar job educating drinkers on Aussie spirits). It has to be acknowledged though that both Starward and Archie Rose, with their unique releases, focus on quality, marketing, transparency and significant social media footprints, have definitely helped thrust Aussie spirits further into the global limelight than they were previously.

As many distilleries do, Archie Rose started out with white spirits - Gin, Vodka and White Rye, and over the past 5 years they've added a Tailored Spirits program (where you can get your own tailored spirit for under $90AUD!), aged beer spirit, a bevy of fascinating and collectible gins, rhums, and even a "buttered toast spirit".

Earlier this month though, finally, whisky arrived, in the form of the very tasty Chocolate Rye Malt, limited to 1148 bottles, available at a very reasonable $149AUD and all sold in under 3 hours. 

That's not what this post is about though. This post is about what comes next - tomorrow, in fact. Tomorrow (1st August 2019) Archie Rose release their first "core range" whisky - Archie Rose Rye Malt Whisky. Limited to 2,071 individually-numbered bottles (for Batch 1), the whisky represents a watershed moment for the distillery - the culmination of 5 years of incredibly hard work. To quote the distillery:

"To create this truly unique whisky, we selectively sourced rare malted rye and the finest malted barley from progressive malt houses, paired them with virgin American oak casks air-dried for 36 months and let it all mature in the maritime air of coastal Sydney."

AR were kind enough to send Hendy and I a generous sample ahead of its release, and in summary we were both blown away by its elegance and complexity. If this is what we can come to expect from Archie Rose whisky, well, the future is looking very tasty indeed.

Archie Rose Rye Malt Whisky Batch 1 (46% ABV, NAS*, Sydney, Australia, $119AUD)

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Martin's tasting notes:

Colour: Deep intense fiery orange. 

Nose: Far more complex than you expect a rye to be. Perfumed. Vanilla spice. There's definitey sweetness, but also hints of anise, barbecued pineapple, then citrus. Butter menthols. Honey. This is not your average rye.

Palate: The spice is there but there’s also a confectionary sweetnesss and a citric acid element. Rich & robust but never close to harsh, there's also a toffee sweetness and gooey, warming caramel.

Finish: Long and warming, slightly vegetal, absolutely no harsh tannins or overt spice, though there's some cinnamon spice at the end.

Rating (on my very non-scientific scale):  92/100. Just incredible elegance and complexity from a first release, rye-based spirit.

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Hendy's tasting notes:

Colour: Maple Syrup.

Nose: The nose is striking with sweet sticky bush honey, a little bit of oak, Speculaas and then some more glazed cherries, vanilla and ladened with loads of citrus (orange peel).

Palate: The palate eases you into a gentle spice, a sticky citrus sponge cake welcomes you followed by some pop rocks popping candy that represents the subtle spices and then some more oranges.

Finish: The finish is long with some cinnamon, some cherries and lingering peppery spice.

*No Age Statement, but if you check the whisky's spirit data you can find all the specs you could possibly want, including the barreling and disgorgement dates on each of the whisky's 40 casks!

We congratulate Dave, Will, and all the guys and girls at Archie Rose for what is nothing short of a fantastic product - and an exciting development for the Australian whisky scene. We can't wait to see what the future brings, especially the first malted barley release in 2020!

Archie Rose Rye Malt Whisky goes on sale on Thursday 1st August 2019. Limited bottles will be available online, at the distillery, or via launch day events. Expect them to sell out very, very quickly.

Cheers,
Martin.

Enjoying a sample of 5 month old Archie Rose Single Malt from the TImeforWhisky.com cask, with Master Distiller (and good friend of TimeforWhisky) Dave Withers.

Tasted #457: Ardbeg Drum (46%)

We've been covering Ardbeg Day on this blog for a while now - back to 2013 in fact, and attending even further back. The annual celebration, held at the distillery during Fèis Ìle and throughout the world at Ardbeg Embassies and elsewhere, sees Ardbeg release a limited edition whisky around a central theme - from mythical sea creatures to soccer, to the future and even whisky's illicit history of smuggling.

2019's Fèis was no different, with Ardbeg celebrating Islay's rich history of carnivals with "Drum". Released in both regular and Committee Release guises, the whisky is said to be "imbued with the influence of carnival spirit, rum" and sees ex-bourbon spirit "rested awhile" in ex-rum casks from the Americas.

With official tasting notes proclaiming the whisky to show tropical notes of banana and pineapple, I'm sure I'm not the only whisky fan whose ears pricked up at the thought of a modern fruity, tropical Ardbeg.)

(For those who haven't had the pleasure of old Islay whiskies from the 1960s/1970s/1980s, like this 1973 15yo Ardbeg or this beautiful 1964 Bowmore, they're often hugely tropical, highly sought after, and sadly with price tags to match nowadays.)

Now, I wasn't expecting this new NAS release to evoke the glory of those old Islay whiskies, but I'll admit my curiosity was still piqued, and when MHDHK kindly sent me a bottle to review, I wasted no time jumping straight in...

Ardbeg "Drum" (Ardbeg Day 2019 Release) (46% ABV, NAS, Islay, Scotland, $163.50AUD, HK pricing TBC)

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Colour: Light straw.

Nose: Unmistakenly Ardbeg at first - on the younger side. The banana notes are there, along with big briny / salty smoke, some lemon and hints of pine. 

Palate: Still youthful, but less so. Creamy and mouthfillying, the banana is still there but has become flambéed, joined by mandarin, milk chocolate drops, and vanilla essence. Quite tasty and more rounded and complex than the nose suggests.

Finish: Sweet, fruity smoke. Medium to long in length. Settling into an ever-so-slightly tannic finish.

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


These days it can be tough to produce a limited release in enough quantity to satisfy whisky lovers' demands around the world, whilst still ensuring a sufficiently different and enjoyable whisky. We again applaud Ardbeg for having done so.

Cheers,
Martin.

Bar Review #23: Highlander Bar (Stamford Hotel, Sydney)

For Scotch Malt Whisky Society members who frequent the Royal Automobile Club of Australia, they might be familiar with a quaint cosy bar right next door at Sir Stamford, Circular Quay.

Earlier this month, the bar has re-launched itself as the Highlander Whisky Bar, complete with a refreshed set of world whiskies as well as whisky centric offerings, which include Whisky High Tea - who wouldn't love a good dram as an alternative to champagne. Highlander Bar will also feature "Whisky of the Month" as well as host bi-monthly Whisky masterclasses.

“Sir Stamford at Circular Quay has already established itself as the home of great whisky events, from hosting annual whisky shows to regular Whisky & Cheese tastings. Our Highlander Bar will offer a unique platform to build on these events with dedicated offerings to guests and locals who share a love of fine whisky,” said General Manager, Sir Stamford at Circular Quay, Jacky Cheung.

We attended the media launch which showed the bar in different limelight and provided an opportunity to preview the refreshed bar as well as the refreshed cocktail offerings. On normal evenings, the Highlander Bar actually offered a more cosy, relaxed and warm ambience.

As part of the re-launch, the Bar Menu has been updated, with the help of David Ligoff of Alchemist Events, to include an extensive set of world whiskies - everything from your classic Glenmorangie 10yo, Glenfiddich 12yo to Chichibu Chibidaru IPA Cask, Lark Classic Cask and more.

David Ligoff is the co-founder of World of Whisky and owner of Alchemist Events which runs The Whisky Show across Australia as well as other similar events. Sir Stamford partnered with David to refresh the menu and the bottle selections.

“I’m very pleased to be working with the Highlander Bar and bringing some rare offerings to the table.  The perception is often that these whiskies will be very expensive, but this is not the case. Our research team has created a portfolio of unique whiskies, many of which have never been seen before in Australia,” said David.

The Whisky High Tea which is a bespoke twist on the hotel’s famous high tea offerings, with a selection of savoury items mixed with whisky infused treats including Jack Daniels Apple Mouse Slice, Jim Beam Bourbon Crème Brulee Tart and Johnnie Walker Caramel Square, and paired with a Chivas Regal whisky flight. The High Tea is served from 11 am - 4 pm,  Monday to Sunday, and costs $79.

The Whisky of the Month pays homage in the centre of the bar and served with tasting notes. The whisky is said to be unique from month to month with an example being the limited-edition single cask bottling of a 20-year-old Ben Nevis, the Highlander Inn.

Highlander Bar will also host bi-monthly Whisky Masterclasses with themed tastings such as ‘Malts in the Movies’ class which highlight the product placement of malt whiskies in classic movies,  a ‘How Whisky Made the Mob’ class, exploring how organised crime and prohibition defined the whisky we drink today. And as a classic set, the ‘Whisky Old Enough to Order Itself’ class will celebrate all 18-year-old whiskies.

The Whisky Masterclasses will vary in cost, depending on the theme and range from $80 to $130 per person. Duration will be around 90 minutes, with five to six whiskies presented.

The Highlander Bar is open now, for both reservations and walk-ins , Reservations can be placed either online or by telephone at 02 9252 4600 or email BarReservations@SSCQ.Stamford.com.au.

Thanks to Blue Planet PR for having us at the event.

Cheers
Hendy