Changing Attitudes – Glen Moray 10yo Chardonnay Cask Matured

Glen Moray 10yo Chardonnay Cask Matured

So in recent past you would have read my article on the Glen Moray 25yo Sydney Launch already. As part of that event I was introduced to the Glen Moray 10yo Chardonnay Cask Matured expression which I was until that time not aware it was even out. Honestly though I had paid little attention to what what Glen Moray was releasing as my past experiences were not that great. This is a real eye opener and it just proves the point that things change and you should always give new things and old a go. So in saying that I urge you to dispel all things you may have formed about Glen Moray and try, and try again. In this case really get out there and try the Glen Moray 10yo Chardonnay Cask Matured while you can still find it.

Glen Moray Distillery has transferred into new hands for a couple of years and it would seem this turn of events has only done good things for that "unloved" distally previously owned by Glenmorangie. Now owned by French liquor company La Martiniquaise we have seen a host of new expressions reach our shores.

What can be said about the Glen Moray Chardonnay Cask Matured in a few short words: Excellent, value for money, delicious, a daily dram hard to match.

As the name suggests Chardonnay casks play a major part in the process or creating this expression. Aged in 100% French Burgundy Chardonnay casks, a real unique enticing flavour profile has been created I do not think anyone would be disappointed in. I am a big fan of the Glenlivet 12yo for a daily dram but I have to say this expression is coming in a close second.

Glen Moray 10yo Chardonnay Cask Matured
Distillery: Glen Moray
Location: Speyside, Scotland
Matured: French Burgundy Chardonnay Casks
Alcohol: 40%
Colour: Golden Straw

Nose: Sweet apples, florals, toffees, and toasted fresh oak. An almost effervescent bicarb soda high raises the sense on a deep sniff. Obviously I love nosing this one.

Taste: Really smooth honey cream rolls across the pallet, and very light around the mouth before a clear heavy dry spice takes over towards the back of the throat possibly a bit like white pepper. Very soon your pallet begins to bubble and prick from tip to tail.

Finish: Long and dry giving a good balance to the initial sweet introduction.

Overall I will easily give this a 6 out of 7. Amazing quality while being great value for money at around $45AU. Containing all the nuances of a Speyside with a crisp poppies all its own. Balance is excellent from one extreme to the next which makes you settle between drams.

Before I complete this post it is worth seeing what Graham Coull, distillery Manager at Glen Moray has to say about this whisky. Though this movie is displayed as part of Dan Murphy's it was actually filmed just before the tasting I had attended only a short time after. Graham is a great man to chat to and has a real passion for Glen Moray especially considering he is only the 5th distillery manager in Glen Morays operational history.

Glen Moray 10yo Chardonnay Cask Matured is a fabulous whisky I urge you to go out and try. Maybe even make it your Dramcember agenda item.

The Baron

Ernestly, do I make you horny baby? - Shackelton’s Discovery

The whisky as packaged in wooden case, straw, stopper, and facts booklet.

Finally got around to performing the tasting of the Shackelton’s Discovery -  Mackinlay’s Rare Old Highland Malt.  I have to admit I was very excited about getting this whisky. The whole reason for the club for me is to have the ability to try these outrageous whiskies that I would never have the opportunity to otherwise. I’d read in a few different places about this whisky and for probably a year had been waiting and hoping that no one else at the club would buy this as their whisky.

The theme, research and whole event was good fun and I hope it was enjoyed by all. Find a wrap up of the evening here. Unfortunately for me the whisky didn’t quite live up to standards. In reality I’m not sure what I was expecting. If I honestly had to think about how an imitation 100 year old whisky might taste, I’d probably say pretty bad. So maybe it did live up to them.  Regardless of the whisky, a merry time was had and I think that is the reason our club has survived thus far.

Shackelton’s Discovery - Mackinlay’s Rare Old Highland Malt
Alcohol: 47.3%
Matured: American White Oak Sherry Casks
Edition: 1st

Colour: Very Pale Yellow. I haven’t read anything about the colour matching the original’s but will assume it does. Given the colouring they can put into whisky these days you’d think that would be the easiest thing to mimic.

Nose: Quite fragrant with a slight muskiness. I also get sea salt, pine wood, and even a touch of varnish. I’ll admit reading this you’d think it would smell awful, but no it’s actually pretty good.

Taste: The first thing that came to mind was hot gravel. I don’t know what that tastes like, but there it is.  There’s that pungency that comes from banana skin. It’s quite salty to go along with the nose. I also detected some slight passionfruit notes. Not particularly pleasant.

Finish: It’s actually very dry and felt quite parched after. Need a drink of water with this. Not an overly long finish but there is a slight linger in the back of the throat. A bit of a pungent, nasally aftertaste as well.

I’m struggling to come up with a rating for this. It’s not as bad as some of the lowest scores I have given, but I can’t find a reason to rate much higher. The story is worth a bit so I will give this 3.5 out of 7 lightning bolts.

I would have to say this whisky is more for the collectors who enjoy their history and nostalgia.  I don’t think you’ll want to open this for drinking (although we are all the more wiser for doing so).

El Capitan

Getting Beef - Beefeater 24 Global Bartender Competion Sydney

Writing for the D.T.W.C. whisky blog sometimes gives opportunities to explore the greater world of spirits in general. Being a big GT (Gin and Tonic) fan for as long as I can remember drinking spirits, I was not going to say no when asked to attend the Beefeater 24 Global Bar Tender Competition Sydney Finals held at the swanky new The Barber Shop small bar. Neither had I had Beefeater 24 before nor had I visited The Barber Shop so looking forward to it I was. As opportunity granted more than one in attendance The Dog and The Proxy joined me for a fun filled night food, cocktails and even more cocktails.

So where to start... There is 3 prime things to note in this article. Firstly is Beefeater 24, secondly is the competition itself, and thirdly is location at The Barber Shop. Excuse me if I jump all over the place here because of course it is all intertwined.

Starting off it is good to get to know what Beefeater 24 is. I think you all at some stage have come to encounter the traditional Beefeater London Dry Gin. You know, its got the Yeomen Warder strutting along in the Tower of London getup? Go on, remember the one your grand parents probably kept on the shelf? Of course you do. Currently under the wing of global corporate Pernod Ricard, Beefeater has seen a modern revival of sorts with the introduction of Beefeater 24, launched in 2009. The term Beefeater 24 relates to the time in hours in which its unique combination of botanicals are steeped together before being distilled through pot stills (much like what is used for whisky). Though Beefeater 24 is not so different from the traditional Beefeater Dry being a 100% grain spirit with all the same botanicals, it has the additional Chinese Green tea and Japanese Sencha added to the mix to give it those nouveau sensibilities: new but borrowed, traditional but modern.

Some of the Beefeater 24 finalists in action

The Beefeater 24 Global Bartender Competition of course is in place for brand awareness but is also the celebration of the product Beefeater 24, the traditions of bar tending, and the refined skills of mixology. Skills all to often overlooked at the bar when your focus is just on the next drink. So this event saw the twelve finalists pitted against each other in a nail bitting affair. One after the other the finalists had a matter of minutes describe what they are doing while showing their bar tending skills. A 2 step phase saw the competitor create a classic cocktail using of course what else but the traditional Beefeater London Dry Gin. Then within the same timeframe, they also needed to transform and revitalise the traditional cocktail concept using a base of Beefeater 24 (very nouveau indeed), before presenting both to the judges for scoring. Some really amazing displays of skills, shaking, banter and creativity was apparent and a big clap to all involved for their involvement.

More competitors in actions

Never having been to one of these events before and arriving marginally late we entered The Barber Shop to a quietly packed room of guests, photographers, bloggers, writers, judges, production crews, flood lights, contestants. There under the lights and watchful focus was of course one of the contestants doing his thing for crowd and judges alike. Crooning at the mike was Ben Davidson, Spirits Ambassador to Pernod Ricard. Calling the shots and the occasional heckle to keep the spirits high Ben appeared to be born with a mike in his hand. No seriously it felt like a high rollers billiards comp with the crowd a hush, silence only broken with baritone interjections of emphatically, sentimental, and emotional calls as the cocktails were smashed, mashed, twisted, and shaken before hitting the bars edge. Nice work Ben, whens the album coming out?

So onto the The Barber Shop before we all fall asleep. This is not a bar review so I will ask you to be visiting our good friends at Gourmantic for a full breakdown of the bar, and yes there is a barbershop in front for a quick shave and drink.

Presentation and quality of food exceptional

In short though nice digs! Open airy but with a sense of sentimental nostalgia of a bygone era, but with that modern industrialised twist. Making the style their own this is one of the better bars to have pulled off the small bar interior trends. The high ceilings give the air that much needed movement in a packed environment. Every spirit A bar tender needs is in reach, including a gin tap. Yeah man, a GIN TAP! For a while I was thinking… is that water, ahhh no it's gin and it is awesome. I could not go by checking out the whisky shelves and note there is no top shelf because it is all top shelf stuff. Food… EXTRAORDINARY! No really outstanding in every way with the attention to quality it was like eating from buddha's hand. On call all evening staff served a delicious array snacks to die for. The line up included Cornichons (mini pickled cucumbers), house marinated mixed olives of all persuasions, a cheese board of Stilton, Brie (I think) and Manchego, mixed cold cuts of smokey Chorizo, Jamón Serrano (dry cured spanish ham) and a Wagyu Bresaola (air dried beef), all served with hand cut crusty baguettes. It was like a oral spanking!

Now let us not forget the cocktails being dished up through the evening. I love a good GT and these were great GTs. Beefeater 24 and Tonic, Green Tea and Grapefruit Collins as well as a Beefeater 24 Martini all saw ample bar to mouth traffic. Special praise to the Martini man, simply smashing and probably the best one I have ever had. Not to out do The Proxy in his appraisal check out what he had to say about it.

Jason Williams accepting his award

A mention should be given to competitors of course. Effectively the finalists were established initially by uploading their entry in the form of 2 cocktails via the global Beefeater website, and from the Australian entries, 12 finalist were selected to compete. It was good to see male and female competitors grace the bar but as the Highlander said "There can be only one". The winner on the night was Jason Williams. Last of the line up he took home the prize and will be flying off to London to take part in the global finalists challenge as part of a 24 country/competitor salute for Beefeater 24. Of course only the judges could sample the cocktails but all competitors put up a good challenge and I dare say it was exceptionally close all round. The crowd roared and the competitors cheered as Jason claimed his prize and it was great to see so many happy faces in one place.

Outstanding event all round and a swell time was had. Thanks to Beefeater 24, Cavcon, and Penrod Ricard for the invite. We will come again you can count on it.

The Baron

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

Is This The Best Martini Yet? The Barber Shop & Beefeater 24

Beefeater 24 Marini

Dateline - The Barber Shop, 2 September 2013.

It’s the Australian finals of the Global Bartender Competition, organised by Beefeater 24, hosted at The Barber Shop.

I watch the action nursing a G&T (Gin & Tonic), while eating finely sliced prosciutto.

Each competitor mixes up two sets of cocktails as the MC croons soft commentary into a hand-held mike. The MC sprouts the obligatory beard that all cocktail-loving hipsters are required to wear.

A competitor holds up a bottle of Aperol. He elbow flips its contents into a jug. “Campari’s baby brother,” croons the MC.

But we aren’t here to taste Aperol. Or Campari. We are here to try Beefeater 24.

So while each competitor mixes up cocktails that hide, jostle with, transform or irradiate the taste of the gin, we guests are strictly served drinks that show case the taste of Beefeater 24.

A young waitress walks about dispensing G&Ts. The G&Ts are expertly mixed.

Intense action at the bar

The tonic water they’ve opted for is Capi tonic water, which is a personal favourite of mine: there's none of that sickly sweet aftertaste that your typical tonic water manufacturer seems incapable of eradicating (I am talking about you Mr Schweppes). There’s s good hit of bitterness, not overly bitter, no hint of sweetness and a perfect balance that persists in the mouth.

The Beefeater 24 turns out to be a great gin. I was expecting something cheap, nasty and shocking. The Beefeater name conjures up, for me, images of that famous 18th century English print – Beer Street and Gin Lane – of a London falling apart with inebriates everywhere and a baby toppling out of a drunk mother’s arms. But Beefeater 24 is in a class of its own. Its botanicals include grapefruit peel and green tea. It has none of that overly flowery and sweet hit that you get from Bombay Safire, none of that smack-in-the-face bitterness that you get from cheaper gins, just a good robust taste. I was reminded of Hendricks gin, minus the cucumber and with a grassy-fresh citrus hit. Each G&T had a wedge of ruby grapefruit tucked into the side.

These were perfect G&Ts, but I wanted to see what else Beefeater 24 could do.

I leaned over the bar and whispered to the bar keep in a conspiratorial tone. “Can you rustle me up some martinis?"

"Sure," the bar keep said.

He filled a jug with ice. Poured in the Beefeater 24, followed by a generous serve of Lillet, and lastly a few dashes of yellow-coloured bitters from a vile. He stirred gently and poured into 3 cocktail glasses. Not one of them was a martini glass: Two were Marie Antoinette champagne glasses, one was a cut crystal glass that looked like it was designed to take fortified wine. The olive was kept in a shot glass on the side.

The taste was perfect. As with the G&Ts, no hint of sweetness, just an incredible balance. The hit of gin was robust, yet there was a mellowness at the same time. The Lillet took the edge off the gin, but without taking over in the way that vermouth often does.

The best martini yet

This martini had a good strong hit of flavour, citrusy, grassy and fresh.

And yes, this was the best martini yet.

The Proxy.