That Little Creature - Mr Obadiah Rye Porter

Mr Obadiah Rye Porter

When we are not talking about whisky we are talking about our favourite undistilled whisky: Beer. So let us get one thing straight this post is about beer, in fact it is about a beer I had last night and have been saving for a few weeks. Last night was cold, windy, and the fireplace was roaring so I figured it was never a better time to open my 568ml bottle of Little Creatures Mr Obadiah Rye Porter.

Mr Obadiah Rye Porter is a limited edition beer that barely made release news. Many bottle shops saw nothing more than 5 or 6 total hit their shelves before the coffer was dry. Founded in 2000 and originally brewed exclusively in Fremantle, Western Australia, Little Creatures is no longer that boutique independent brewer it once was but it has not necessarily effected their experimentation and limited runs from time to time. Though bigger and ever expanding they still have small ideas that become great brews. The name Little Creatures specially pays respect to the free floating yeast that remains in the brew when bottled or legged. A fiend of a home brewer myself I get the whole yeast thing and whenever something new from these bad boys hits the shelves I get stuck in.

So what is so special about this brew? Well effectively it is a Rye Potter. Rye is a cereal grain cultivated around the Bronze age and seen as the domesticated precursor of barley and wheat. Though not seen in the Scottish Whiskies, Rye plays a big part in American and Canadian whiskies but an even bigger part in the beer scene the world over (but not so much in Australia. Pity.). Rye tends to have a dry spicy taste and works exceptionally well in dark malts such as Porters and Stouts (many will say they are the same thing). Without going into even more details about the love of Rye breads, it is safe to say Rye delivers a unique character not always enjoyed by those with a milder pallets.

The first pour

Cracking on, yes I opened my one and only bottle last night for my tasting pleasure and as what follows is how I found it.

Mr Obadiah Rye Porter
Brewer: Little Creatures
Alcohol: 6.9%
Location/Region: Fremantle, Western Australia
Volume:568ml
Limited Edition

Colour: Cola. Not much else to say really. Light could not penetrate except a brown corona on the edge of the glass.

Nose: Smokey chocolates. Very pleasant and crisp while being lighter than expected.

Taste: The dark malts really started to get make headway over the nose. Dark dry chocolates, rich burnt brown sugars, coffees and dried oregano.

Finish: The bitter spices were made apparent on swallowing but still contained an edge of burnt brown sugars. A real tacky chew remained on in the mouth for a good time after.

Overall: I really enjoyed it but it needs to be cut with a chewy bread or sharp cheddar. Not a beer to drink on its own if you can help it and the high alcohol hits you pretty hard and fast. I had a real hankering for a port wine after. Bubbles were large but effervescent throughout while the head dissipated quickly. 6 out of 7 if I was to give a dram.

The Baron

Reverse Subverse – Monkey Shoulder Underground Sydney 2013

One very large bottle of Monkey Shoulder was up for grabs.

First I need to say sorry this is such a belated post. Like really belated! Earlier this year, Feb 26th 2013, some of the D.T.W.C. members had the opportunity to attend the Monkey Shoulder Underground: Reverse Subverse event. Held at The Cell Block Theatre (National Arts School), Forbes Street, Darlinghurst, we were greeted on entry to a rather spectacular building. Formally the women’s wing of the Old Darlinghurst Gaol from 1841 to 1920, now gutted and utilised for various events, shows, and presentations. I am sure in it's day it was a grim sight to have been taken into its walls.

The Cocktail Bootcamp

Subverse Reverse was the theme so of course on entering we were provided with a neat 50ml sample as a take away. Forget giving it to us on exit the theme called for it now. Inside there was a bar on the right, cocktails on tap, a make your own Monkey Shoulder Old Fashioned mixing station named Cocktail Bootcamp, arcade games towards the back and giant inflated boxing ring in the centre. It was clear that 'To Have Fun' was the intent and purpose of the evening.

That Taco Taxi just kept coming and coming!

With waiters handing out cocktails by the jar full, literally, it was time to just relax. I am not one for cocktails but these were surprisingly good and I found myself downing them like Monica Lewinsky in a presidential suite. Keeping with the Subverse Reverse theme we saw an array of various food stuffs from sweets through to savouries (in that order) dished out by the tray full all night. By far my fav was the Taco Taxi stand weaving it's way around the event and always with a line up 4 bodies deep. I learnt not to chase and rather stand still and it would finally pop up in front of me. We need more of these in every day life.

Though the building was fantastic, ere on the side of warning if you wish to choose this location for your own event. The Cell Block does not bode well in the middle of summer. With such poor ventilation, increasing humidity gave way to an outright sauna. I would say 65.87% of guests spent most of the evening outside in adjacent gardens. It really got hot in here, but unlike taking the advice of Nelly, no one was taking off their clothes. A lot of action was seen in the ring while a couple of us gave up to a few rounds on the Daytona circuit. The only time we could drink and drive.

Punch Ups, Daytona, and Pin Balls

Monkey Shoulder is classified as a Blended Malt Scotch Whisky. In old speak this is a Vatted Malt, combining 3 Speyside Single Malt Whiskies. As Monkey Shoulder is owned by William Grant & Sons  I am assuming this is a blending of Glenfiddich, Balvenie and the Kininvie Distillery all located in Speyside and all producing malts.

In an interview I did at Monkey shoulder on the night (slipping on my celebrity skin) I was asked to give Monkey Shoulder a rating out of 10 for a blended malt (Vatted Malt). My answer was a 6 out of 10. It makes for a great blending whisky in cocktails no question but as a sipping whisky it falls well short of the mark. Really though can you question that in any way? I do not think so. Monkey Shoulder is marketed as a gimmicky, playful whisky, its price point in Aus is below $40, while the packaging and branding is well on the low budget side. As a brand though its marketing budget in events, posters, and adverts is well and truly above just about anything else seen in this country for a whisky.

The general feel of the night

Monkey Shoulder makes for a great mixing whisky and I personally think cocktails is where it sits comfortably in the whisky market. If I was to recommend a blended malt for a mixer then it has certainly been this one.

Overall it was a great night and good show. Food was abundant and of a good quality which is exactly what you need on a hot night downing more than a few cocktails and straight up whiskies. Well done to all and thanks to Steve at Weber Shandwick for the invite. Hope to go again if the chance comes around.

The Baron


Note: Below is how to mix the various cocktails I believe we had on the night.

Monkey Shoulder Old Fashioned

Ingredients:
60ml Monkey Shoulder Triple Malt Whisky
10ml of sugar syrup**
4ml of Angostura bitters

Method: 
Add all ingredients to old fashioned (rocks) glass with ice.
Stir until desired dilution is reached.

Garnish: 
Twist of orange, cherry and orange slice

Apes And Apples

A simple yet refreshing ‘sessionable’ whisky drink

Ingredients:
45mL Monkey Shoulder Triple Malt Whisky
4-6 mint leaves (fresh)
90mL sparkling apple juice (e.g. Cascade)

Method:
Smack mint to release flavour and place in a highball glass.
Add Monkey Shoulder. Fill with ice.
Top with sparkling apple juice. Stir.

Garnish:
Mint sprig

Upper Cut Punch

Ingredients:
250mL Monkey Shoulder Triple Malt Whisky
250mL Lemon juice
250mL Raspberry Jam syrup (1/3 raspberry jam + 1/3 sugar + 1/3 water + dash of orange bitters)
75mL Amantillado sherry (or similar sherry)
1L Soda water

Method: 
Add all ingredients to punch bowl.
Once dilution is reached... serve (punch bowl with cups).

Garnish:
Mint sprigs, fruits and berries in season.

Knock Out Punch

Ingredients:
300mL Monkey Shoulder Triple Malt Whisky
150mL Peach Tea Syrup (1/2 Strong Peach Tea, 1/2 Sugar)
150mL Lemon juice
150mL Apricot Nectar
250mL Soda water

Method: 
Add all ingredients to punch bowl.
Once dilution is reached... serve (punch bowl with cups).

Garnish:
Orange wheel and mint sprig.

Round House Punch

Ingredients:
250mL Monkey Shoulder Triple Malt Whisky
100mL Brandy (VS cognac)
150mL Lemon juice
50ml Five Spice Syrup (1:1 Sugar Syrup, 5 spice powder)
50mL Monin coconut syrup
400mL Green Tea

Method: 
Add all ingredients to punch bowl.
Once dilution is reached... serve (punch bowl with cups).

Garnish:
Fruits and berries in season.

Monkey Jam Sour

Ingredients:
50ml Monkey Shoulder Triple Malt Whisky
20ml lemon juice
2 tsp jam (fig, strawberry, orange)
½ of one egg white
2 dashes Orange bitters
Dash of sugar syrup* to taste

Method: 
Add all ingredients to shaker. Shake well with ice.
Double strain into a rocks glass.

Garnish: 
Orange wedge

Malt Jockey

Ingredients:
45ml Monkey Shoulder Triple Malt Whisky
30mL Sweet vermouth
10mL Maraschino liqueur
3 dashes Chocolate bitters

Method: 
Add ingredients to mixing glass (shaker).
Fill with ice. Stir for 15-20 seconds.
Strain into a chilled martini glass.

Garnish: 
Twist of orange

D.T.W.C. was invited as a guest this event. All views and opinions are our own unless otherwise stated.

Smoke and Mirrors - Smokehead Islay Single Malt Scotch Whisky

Smokehead and its distinctive label

Smokehead Islay Single Malt Scotch Whisky is a blended Islay malt whisky, produced and owned by Ian Macleod Distillers. This company also appears to have the Glengoyne Highland Single Malt and Tamdhu Speyside Single Malt Scotch Whisky distilleries in their portfolio (amongst many other blended brands and independent bottlings). I was graciously given this bottle by El Capitan as a Christmas gift in 2012 and it has taken me until now to write this review (can I still claim Dramcember, surely yes)?

Looking at the Smokehead website, it appears this whisky is a little 'rock and roll'. The brand is plastered over drag racers, Marshall amps and 'battle of the band' comps [insert air-guitar action here]. The marketing feels very directed towards the younger and dare I say less educated whisky drinker. Nothing wrong with that, but I feel I am not the guy they're aiming for. One gets the impression that these 'produced' blends (Monkey Shoulder comes to mind) are more for mixing with cocktails and (ahem) soft drinks, rather than dramming…so my brief research leaves me with the feeling that I am not a 'smokehead' (or rather their target market). I find I don't immediately associate with the brand...but maybe I am not meant too? All the talk aside, is this a good whisky for drinking?

Colour: Somewhere between a yellow-gold and a very light copper, maybe a dark straw?

Nose: Light wet-smoke, not overly boggy, plus the usual Islay iodine/medicinal punch. The alcoholic whiff is reminiscent of a Chardonnay, with some oak and vanilla present, giving the whisky a certain richness. The label says this whisky is an 'Islay Single Malt Scotch', so I guess that's why I don't get the hints of furniture polish associated with grain whisky…at least on the nose. However, there is a liquorice sweetness upon warming the whisky in the hands.

Taste: Salty up front, honey and vanilla towards the back. The peat turns out to be dryer and smokier than on the nose. When you swill the whisky around the mouth, there is some intense (almost harsh) citrus/salt flavours, reminiscent of a lime chutney, which is perhaps coming from some youth in the blend. This tends to dominate the pallet and after a few drams I am struggling to locate the early sweetness and peatiness (there's obvious smoke though). Note the whisky was tasted neat, no water or ice added.

Finish: Quite short, no long feeling down the chest.

At the time of writing, Smokehead has an ABV of 43% and retails at around A$55 in Australia. Would I buy it again? Probably not. If I am going to drink an Islay whisky than I will pay the premium for a single malt from Laphroiag, Lagavulin, Ardbeg, et al. Big Peat, a highly rated blend by other D.T.W.C. members, would also get a look in here (although I have not tried this whisky to date). Having said all that, I am not the biggest 'smokehead' in the club and this is still an approachable dram for the price.

If I was to give a dram than I would give this whisky a very subjective four lightning bolts from a possible seven.

The Diplomat

A taste of things to come - Glen Moray 25yo Syndey Launch

Glen Moray expressions up for tasting on the night

On the 1st August 2013, I was invited to attend a special launch of the Glen Moray 25yo recently released here in Australia. Hosted at the humble small bar Since I left You we were treated to a fine selection of entree's and cocktails before proceeding to straight into the tastings presented by Distillery Manager Graham Coull.

Glen Moray (or Glen Murray as Grahams accent made it sound) is a Scottish Speiside distillery founded in 1897. At present it produces around 2 million litters of whisky annually. Of note the distillery resided briefly in the direct control of Glenmorrangie from 2004 until 2008 (which gained Glen Moray the reputation as The Unloved Distillery) where it was then sold onto the French liquor company La Martiniquaise. Why The Unloved Distillery? According to folk lore but more so based on what Graham told me after I brought the subject up was that Glenmorangie simply got the bulk of marketing focus even though at times he felt Glen Moray was producing some superior whiskies. Note that Graham never use the words "Unloved Distillery", that was my comment at the time.

Graham Coull settles in for an educational experience

Cheery Graham of course started the presentation with a quick overview of the brand and products but wanted to make things quite clear from the onset that that this was going to be an "educational exercise". Very well put by Graham as he wanted us to explore the whiskies on hand and complimented each whisky with a choice of cheese to suite the pallet. Graham was more than happy all the way through the event to field any questions we may to through at him an he was not reserved in hushing the talkative energetic crowd as things got a bit wild. I personally found a selection of the crowd a bit rude with the general chit chat going on as though this was just another catchup with old friends. I have seen this happen a couple of times at tasting events in the past and it is easy to see how insulted and frustrated the speakers can get. No need for it people.

Table setup clearly showing the variation in colours of the expressions

Arranged for our tasting was 5 drams of the full family lineup. Below are my brief notes taken on the night and the accompanying cheeses selected by Graham to additionally enhance the flavour. It is nice to have something paired with a whisky as quite often at home I will have something like cheese, chocolate, or fruit cake to keep the pallet fresh.

Glen Moray Classic

This standard release is a no age statement though Graham offered that the whisky spends 5 to 9 years in first and 2nd fill ex bourbon cask before being vatted together to create this standard expression. I have never found this expression to my tastes but it was paired quite well with a creamy goats cheese and I cannot complain that it did not go down well.

Glen Moray 10yo Chardonnay Cask

By far a much more approachable whisky with a crisp poppy essence on the pallet and spicy notes toward the back. This whisky is aged 100% in French Burgundy Chardonnay casks and paired very well with the crumbly blue vein cheese giving a nice spike. I really enjoyed this dram.

Glen Moray 12yo

This whisky has always held a lot of bitterness on my pallet. Sure enough much more complex than the Classic but it gives me a harsh burn. The Parmesan cheese cut the burn down and the added cheese salts gave a nice lift but still no to my tatses.

Glen Moray 16yo

This was my 2nd favourite on the night. A clear deference from the lighter floral Speiside's one expects. Some nice coffees notes followed by dark fruit and nut chocolates coming through almost immediately. The fruit and nuts is a classic case of a sherry finish but it is not so overpowering. Half the batch sees 16 years in ex sherry casks while the other half sees its 16 years of servitude maturing in ex bourbon casks before being vetted to create this complex whisky. Accompanied by an aged cheddar was enjoyable though a spicy fruit cake would have enticed my pallet even more. I do enjoy cheddar with my whiskies though.

Glen Moray 25yo Port Wood Finish

I liked this whisky but can't say it was my favourite. All the subtle complexities of an aged whisky is clear and the casks were well chosen as no musty mothballs could be sensed on the pallet (something I have come to expect with many older whiskies of this vintage). This release of 3,482  bottles is 1986 ex bourbon casks that then saw a final 2 years in ex port casks. I sensed a lot of green herbs, fresh cut oregano, cola and a spicy dryness on the finish. This whisky was served with a aged gruyere which went down a treat. Price wise it is up in the $200+ and I am a bit edgy on saying it is worth it. I think if it could get down around the $170 a bottle or a bit less it would see some good sales. I think I need another few drams of this to do a proper tasting also so I do not think I am doing it justice here.

Since I Left You inside and out

Eye opener for the night is certainly the 10yo Chardonnay Cask. It took the light from the 25yo in my opinion, as it is a much more accessible whisky for the general putters like myself. It certainly has reinvigorated my interest in the brand as past experiences have not be overly great. I urge you to go try the 10yo Chardonnay Cask if nothing else.

In Australia Glen Moray is a Woolworths exclusive release so you will only find them at your local Dan Murphy's and BWS. Pricing of the family is reasonable and as some in the club have recognised as good value for money. My local Dan Murphy's in Castle Hill only holds 3 expressions but I am sure there will be more soon enough.

Graham Coull was great to talk to and gave a wealth of information about the distillery and the whiskies. Graham was obviously out here for the Glen Moray 25yo launch but he was making appearances at Whisky Live in some cities around Australia. Graham is only the 5th distillery manager in the history of Glen Moray and is very proud not only of the status that the position delivers but also in what he has produced and where he is guiding the distillery for the future.

The bar only moments before the crowd arrived.

The bar, Since I left You, was great and even though it was packed out the door. The staff were on hand constantly and eager to help out wherever possible. Unfortunately they were way to eager and though I had crept through the tasting well enough, I had deliberately reserved half drams of all in order to return to them at the end of the session. As I got up momentarily to say hi to a few fellow whisky appreciators and when I turned back around my entire placement was cleared and cleaned including additional notes jotted down next to each whisky on the tasting sheet. Pity. Not sure if this was the bars first whisky tasting hosting but I shall give warning that passing plates of dripping cheese and crumbling toast over tables full of uncovered glasses of whisky it a big no no. Ouch! I must have asked the waiter to back off a good 4 or 5 times over the course of the night as food started falling left and right around my glasses.

On a good note Since I Left You had a great little menu to back up the quite large selection of wines, beers, and sprits on offer. An enjoyable location with a unique outdoor seating in the lane to support the inner bar. Towards the end of the night a rather devilish sandwich was served that tasted pretty naughty and is one of their biggest sellers. I am not sure what it was called but it was a combination of Mashed Banana, Nutella, and Peanut Butter, toasted and then sprinkled with Cinnamon. Sweet and savoury all at the same time.

Thanks to Brittany Conner and DEC PR for the personal invite it was much appreciated. Graham made for a great presenter and a passionate manager adding to the overall enjoyable experience.

The Baron


D.T.W.C. was invited as a guest this event. All views and opinions are our own unless otherwise stated.

A Brief Interview – Alice Parsons and The Lore Of Whisky

The Lore Of Whisky by Alice Parsons

This month 22nd August we see a local author Alice Parsons release a new book title The Lore Of Whisky. Published by Jane Curry Publishing, The Lore Of Whisky is a 144 page Hardback that "pays homage to the mysterious world of whisky".

Alice is a Sydney based author and will be having the book launch hosted at sydney's World Of Whisky store. Of course launching a whisky book in a whisky store, with some top class chaps knowledgeable in all things whisky is of course exactly how it should be, but you cannot have the cake without the cream. We will also seeing Bill Lark or Mark Nicholson of Lark Distillery flying in to break the champagne across the bow so to speak.

If you would like to attend the event please use the details below as released by the World Of Whisky:

22nd August at 6.30pm - 8.30pm
World Of Whisky, The Cosmopolitan Centre
2-22 Knox St, Double Bay

RSVP to: Alice Parsons apwordwatch@me.com

Only recently finding out about this book and launch via an email newsletter through World Of Whisky, it intrigued me enough to get an RSVP in and at the same time get in contact with Alice to ask a few questions so that people like you, club members, and myself can get a bit more informed prior. I have not seen a copy of the book personally so cannot comment on the contents or what to expect outside of Alice's responses in full below:

Tell us a little about yourself?

I am a family person who is passionate about writing.  Passionate too about my husband, four children and two dogs. 

Where are you from?

I was born in New York, raised in England and have very happily spent the last 30 years here in Australia.

How long have you been involved in whisky and how did it happen?

I have enjoyed drinking whisky all my adult life. My parents drank it when they were younger, and their parents before them. But while it is in the blood you could say, I only turned my curiosity to it seriously last year.

What inspired you to write the book and when did the journey to do this occur?

I wrote a book, 'The Magic of Tea' a couple of years ago and when discussing with my publisher last year what might follow, the idea of writing about whisky came to me - a sort of lightbulb moment - entirely unpremeditated. Everyone liked the idea and I ran with it.

Tell us a little about the book and what to expect out of it?

It is a book that I hope will be enjoyed by those who already know their subject well, and also those who don't. In brief I explore the mediaeval origins of whisky and its evolution in Ireland, Scotland and Europe. Then I travel right across the world to the exciting emergence of whisky production in present day Australia. On the way I give due attention to the American story of whisk(e)y and bourbon. Further I reference a wide range of whiskies, but in no way intend to make the work a catalogue or encyclopaedia. I couldn't manage that even if I wanted! I look at what I call the nitty-gritty of whisky production, also the etiquette, jargon and mystique surrounding it. I include a number of curious and hopefully amusing anecdotes, quotes, recipes and cocktails all related to the much admired magical spirit.

Why launch it in Sydney and at The World Of Whisky?

Sydney is home and it is where the book is first being published. David, Ivan and Larry at the World of Whisky have all helped me extensively with my research and patiently answered all my questions. They have been invaluable friends during the process of the book's development and so it seems only right to launch 'The Lore of Whisky' with them. 

How is Lark distillery involved?

I travelled to Tasmania in January and met Bill Lark and his team and indeed some of his family. I was warmly welcomed by everyone and had the pleasure of touring Lark Distillery and sharing a tasting at their cellar door with some friends with whom I was travelling. I asked BIll if he would consider reading my manuscript and checking it for errors and he graciously agreed to do so. Then when I asked him if he might consider writing the foreword he magnanimously agreed. He has even gone as far as to say, 'It's the book about whisky that needed to be written" making this modest author very proud indeed.

I will be attending the event and would encourage anyone in the Sydney region that can make it to Double Bay to do the same as it is not that often we see a book about whisky launched so local. Thanks to Alice for her responses and hope to see you on the night.

The Baron


This is a non-sponsord promotion. For any further details please defer to publisher website.

Hiking good times - D.T.W.C July 2013 Wrap Up

First Edition Shackleton’s Discovery - Mackinlay Rare Old Highland

Thanks to all club members for making the recent Whisky Night as enjoyable as ever. A total of 8 members attended the festivities including 2 guests who were welcomed in by The Baron. The theme for the evening was ‘hiking’, which all members agreed was considerably difficult to dress to. Of course, this theme was all in honour of the whisky for the evening which was the First Edition Shackleton’s Discovery - Mackinlay Rare Old Highland malt dedicated to Earnest Shackleton and his fearless team who undertook the ultimately doomed Nimrod Expedition to the South Pole. On unveiling the revered whisky, a tribute to Earnest Shackleton was read out, the contents of which are below* along with some photos for anyone looking to undertake a school assignment on the topic.

Ernest Shackleton and The Whisky how it was found

Unfortunately the general consensus on the whisky was underwhelming by most members, however I still have sufficient quantity of the whisky remaining and will perform an unbiased, separate review subsequent to this post.

The Converted dialling in from London

In a double whammy for the evening we were able to Skype in both The Diplomat from Brisbane and The Converted from London. Was a great chance for all members to catch-up and share their latest tales.

The selection of whisky brought by members was, as always, an excellent standard and included :

• Talisker 10 yr old
• Laphroaig 10 yr old
• Laphroaig QA Cask
• Laphroaig 10 yr old Cask Strength Batch 001
• Longrow CV
• K5 Single Malt Whisky
• Booker’s Bourbon
• Jim Beam Small Batch Port Added
• A selection of Aus/NZ tasting samples brought by guests

The evenings whiskies

A big thank you to our two guests for the evening who supplied a selection of Australia and New Zealand malts from a recent whisky tasting event. A great opportunity for us all to taste the latest and greatest whiskies coming out of our own region.

The meal of the evening was a superb corned beef with potato casserole and broccoli. Due to the fact that plates didn’t require cleaning afterwards was an indication of how enjoyable the meal was. Dessert was sponge cake topped with jam, cream and strawberries, and suffice to say, there was none left over.

Next meeting has been set at the Colonel-in-Chief’s residence during October 2013.

El Capitan


* Shackleton’s Whisky

Supposed Nimrod Expedition advertisement. This is not a real cutting and cannot be substantiated. It also has been attributed to the Endurance Expedition by Shackleton. Makes for a great story to tell but must fall into the realm of the  urban myth.

In the Summer of 1907, four companions set-out from England on an expedition to become the first human beings to reach the south pole.  At the time, many such expeditions had been undertaken without success. Their trek was named the Nimrod expedition and was led by an intrepid adventurer and hiking pioneer Ernest Shackleton.

Nimrod Expedition Map

Over the next two years the expedition reached the Antarctic shores and probed slowly towards the south pole.  However, come the middle of 1909 as winter weather began setting in, the Nimrod expedition sadly ran short of supplies.  Their long ski trek across the northern Antarctic coast had to be cut short 160 kilometres short of its goal.  As the expedition sailed away they were forced to leave behind supplies - including their stock of MacKinlay & Co whisky.

Fast Forward to 2006 and a New Zealand Antarctic Heritage Trust team restoring the same Antarctic hut used by Nimrod over 100 years ago stumbled upon the abandoned cache of supplies including five crates of MacKinlay & Co Scotch Whisky.  Restoration workers found the crates under the hut's floorboards, but they were too deeply embedded in ice to be dislodged.

Current distillery owner, drinks group **Whyte & Mackay, launched the bid to recover the Scotch whisky for samples to test and decide whether to relaunch the defunct spirit made by distiller MacKinlay and Co.

It took the next four years to safely extract the whisky crates from site, thaw it in museum conditions, secure permits and complete scientific analysis in Scotland.

Ice had cracked some of the bottles that had been left there in 1909, but the restorers were confident that intact bottles were present "given liquid could be heard when the crates were moved."

Richard Paterson, master blender at Whyte and Mackay, spent 8 weeks blending a range of malts to get a replica of the 100-year-old Mackinlay's liquid.  He described the find as "a gift from the heavens for whisky lovers."

It is Ernest Shackleton’s great experience that we will be sharing here tonight.

** Whyte & Mackay

Distillers Whyte & Mackay, which owns the MacKinlay whisky found in 2007, hopes to sell 50,000 bottles at £100.

A percentage of the price goes to the Antarctic Heritage Trust.

Whisky writer Dave Broom has tasted both the original whisky taken on the 1907-09 expedition and Whyte & Mackay's new spirit.  He said: "The Shackleton whisky is not what I expected at all. "It's so light, so fresh, so delicate and still in one piece - it's a gorgeous whisky. "It proves that even way back then so much care, attention and thought went into whisky-making."

Who's Your Daddy?! - Win An Unforgettable Experience

It is about time some whisky comps are just for us Aussies! Right now with the release of the Dan Murphy's Discovery Guide: The World Of Whisky you will find on the back cover a competition to wet anyone's appetite. Win An Unforgettable Experience For You and Dad (or friend or sugar daddy).

Put on by Dan Murphy's and The Balvenie basically this comp is as easy as to enter. Name, address, email, phone number and bang your done.

A quick breakdown according to the promo material:

One of the 5 winners from The Dinner will fly with their friend to Scotland to enjoy a personalised tour of The Balvenie Distillery and see how our single malt Scotch whisky is handcrafted from barley to bottle.

The prize includes three nights' accommodation at The Balvenie distillery's luxury cottage plus the opportunity to taste unique Balvenie whiskies with the Malt Master, David Stewart, in person.

Witness David's unmatched expertise that ensures each expression in The Balvenie range makes the absolute best of the complex alchemy of spirit, wood and time. Discover personal insight into the unique, rich and luxuriously smooth characters within the range. Hear David discuss his 50-year history of developing exquisite, new interpretations of The Balvenie's classic character.

You will be tasting everything and anything in The Balvenie line up from the humble yet delicious Balvenie 12yo Double Wood, right through to the exclusive Balvenie 50yo I had the pleasure of tasting in late 2012.

Official competition terms state:

The Balvenie Aged 50 Years Whisky promotion at Dan Murphy's runs from 7:00am AEST and AWST 01/08/13 and finishes 11:59pm AEST 29/08/13. 5 winners will be drawn at 9am AEST on Friday 30 August 2013.

That is only one month to enter starting today! Do not the full terms say you must be a subscriber to their email newsletter notifications.

This is so simple it should be considered a crime. GET ON IT NOW by entering here! And if you do win just remember who's your daddy... The Baron is (hand on leg is acceptable for the duration of the stay but no touching above the thigh).

The Baron


This is a non-sponsord promotion. For any further details please defer to the Balvenie website.

Peat, Petrol, & Muscle Tractors - Ardbeg TracTOUR

The Ardbeg Ladies!

Mo Money Mo Ardbeg and the promotions companies are singing all the way to the bank. In the last 12 months and especially in recent months we have seen a spate of enjoyable, entertaining Ardbeg media releases and campaigns. More recent campaigns of note would be Ogma & Buel, and of course Ardbog Day.  This current campaign, Ardbeg TracTOUR, maybe one of the more enjoyable to watch by far. A great sound track, a thumping heart beat, peat, petrol, and muscle tractors.

This morning I woke to a new email in my inbox titled 'Get behind the Ardbeg TracTOUR'. Below is the exact extract form the email and I think it sums it up perfectly:

"At the Distillery, we never do things by halves. So, inspired by the mighty machines that once transported our precious peat, we have created our very own, one-of-a-kind, customised, Ardbeg Hot Rod Tractor! This is one tractor you won’t be overtaking – as you’ll see from our movie. It’s built on a classic 1959 Massey Ferguson 35 chassis, just like those typically found on the peat bogs of Islay. And now it’s taking Islay life on the road... in incredibly loud, rip-roaring style." 

So what is this Ardbeg TracTOUR all about? Does Ardbeg need a reason? Honestly I have no idea apart from the fact this tractor used to haul peat and has been sitting disused for some time in Islay. Maybe this is a just general in your face Ardbeg awareness, maybe a new release is coming, or maybe just maybe it is for the shear hell of it. Either way what Ardbeg says we should all abide. Here follows an extract from the Ardbeg website itself describing the reasoning.

"It’s fair to say that tractors are the backbone of Islay agricultural activities, and indeed, our very own Mickey Heads took his first driving lesson astride a treasured Massey Ferguson."

"So here at Ardbeg, we feel the time has come to honor these oft-overlooked heroes of the peat bogs. In between shifts, we’ve been tinkering away in our workshop, waggling wires and polishing pistons under the tutelage of mechanical genius Paul Burnham, one of the UK’s top rod and custom car builders, to create… the ultimate Ardbeggian vehicle – the Ardbeg Hot Rod Tractor!"

Ride this little monkey!

This monster is seriously gee-geed up and of so nicely styled. Being a graphic designer I just cannot help myself but lust after this beast. Be sure to check out the gallery of images on the site. For the petrol heads in the club a few specs from the Ardbeg Website:

• 1959 Massey Ferguson 35 chassis
• 546 bhp
• 604 lb/ft of torque
• 8.2 litre V8 supercharged engine
• 8 custom configuration pipes
• Weight: 2 tonnes
• Rear wheel height: 4.5ft / 137cm (equivalent to 4.7 bottles of Ardbeg)
• Colour: Ardbeg green, gold and chrome
• Detailing: branded grill, bodywork and embroidered leather driver and passenger seat

Images from Ardbeg TracTOUR site

At this time there is unfortunately no mention of the Ardbeg TracTOUR coming to Australia yet, which is a real pity but it is early days so I will be keeping a keen eye on the inbox and Ardbeg TracTOUR tour list just incase and I suggest you do too.

The Baron


This is a non-sponsord promotion. For any further details please defer to the Ardbeg website.