Return to sender - Buntin Is Back (for wee bit)

Daniel and James at The Whisky Room

It is good to see old friends, especially those that are on an extended hiatus from our local whisky community to follow bigger dreams.

The past week has seen the legend James Buntin, now Brand Ambassador for The Balvenie UK, return to our shores for a dramming holiday. The evening of the 26th May 2015 saw James hustle up a small group or mates to hang out at The Clock Hotel’s Whisky Room to dram on with some tales and adventures, while tasting some extra special whiskies he dog dropped straight from 2 selected Balvenie barrels only a week or so before.

The Whisky Room, run by the ever suave Daniel Molnar, is one of those locations you look forward to visiting even if it is just for pint of craft brew. Located in the upper floor of The Clock Hotel in Surry Hills, The Whisky Room is an open bar with high ceilings, masses of natural light, green space, floor to ceiling windows and plenty of room to breath the clean air. One of the things I especially love about the bar is the rib high tables and comfortable stools. The height of the tables and stools deliver a well measured amount of social interaction and movement keeping noise levels to a minimum. Something missing from many of the dungeoned whisky bars around Sydney. If you have not been to The Whisky Room then I suggest getting over there at least once. Selections of whisky is ample and reasonably priced. Cold beers on tap, fantastic service matched to quality bar grub really makes it worth the trip each time. The hot tip for when visiting is order your food at The Whisky Room bar top and it will be delivered to your table.

The Balvenie 41yo Bourbon Cask and The Balvenie 33yo Sherry Cask

As we kicked backed to shoot the breeze James pulled a few tasty Balvenie samples from his bag for us to indulge in. Both drawn straight from the cask was a very exciting 33yo Sherry Cask and a 41yo Bourbon Cask. Always good be drinking something older than myself (only just) the Bourbon Cask had an ABV of was still a whopping 53.7% and offered malty creamy woody and coffee notes while still holding its own as a Balvenie expression. I was very impressed with this whisky especially for its age. The 33yo sherry cask was an exceptionally interesting whisky with some real balance still holding up against the intense sherry influence. With an ABV of 48.6% the colour was like syrup and though marginal getting over the hill (in my view) as the older woody mothballs start peaking in over those leather chairs, the raisins and rich dark cherries were sublime against the still retained grape sugars. A bit of chew meant this delivered a long mouth finish.

Always good to see El Buntin in our midst, it was also great to see so many of the Sydney whisky community turn out and I am certain it was not for the whisky.

I am sure one day the UK will be posting James back to us but until then a big thanks for the invite and hats off to Daniel for opening up The Whisky Room (again) to the Sydney rabble.

The Baron

The Future Comes - Ardbeg Day 2015

Ardbeg Perpetuum - Image sourced Ardbeg.com

Ardbeg Day 2015 is coming and it looks like robots could be on the cards? Ok maybe not robots but prosthetic limbs judging by the promotions to date.

For those not an Ardbeg Committee Member, and I am guessing this is very few, you will know that the the coming Ardbeg Day sees a special expression release each and every year. This year it is the Ardbeg Perpetuum.

What does this release mean? Well at this point very little has been made available on what profile this whisky is to have. Previous years have seen a pretty blurred line in genuine stand out uniqueness to the general releases of Ardbeg. I have always seen it as a celebration of Ardbeg rather than a some rarity in bottling sort after for years to come. A whisky to enjoy on the day.

This Ardbeg Day event, scheduled for the 30th May 2015, is always something to attend and never to be missed (if you can help it). This day (traditionally free to attend) is for Ardbeg lovers the world over with events held in various cities the world over. There is always festivities. There is always fun. There is always Ardbeg whisky.  To find out when this event registrations are to happen and what cities, be sure to sign up as a Committee Member so you don't miss out. It costs you nothing to register and the emails are few and far between so no spam in your inbox.

If you want to discover what goes on at an Ardbeg Day read up on our previous posts: A Day Gone & A Day To Come - Ardbeg Day 2014; What A Day - Ardbog Day Sydney 2013.

Very much looking forward to this years event and what the future is to bring.

The Baron

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

What do you use? - A Quick View Of Whisky Glassware

Displaying a wide range of glassware all with a 30ml dram fill. Image courtesy of Dramnation.

So there is no do’s & don’ts when it comes to a whisky glass. Not really anyway but there are some rules to apply to help guide you through. In time as your appreciation balloons, so too you will discover what is right for you.

For myself over time I have collected a fair range of glasses for personal use and or collected as gifts from distillers. What I have always found is that I narrow back towards one particular glass. My personal favourite is the fluted stem glass otherwise know as a Copita. We shall get to why that is my personal favourite later on.

There are many glasses on the market that will reign confusion, but what you really need to consider is how you hold a glass, nose the contents, and take your whisky ie. neat, iced, watered or stoned. Following are primary considerations for glass choice:

1. Do you like to hold your whisky to the light to look at the colour and viscosity (the legs that form around the sides of the glass)? Eyeballing the glass contents is a beautiful experience and one most whisky appreciators do naturally.

2. You may also be refilling your glass many times in a sitting so keeping the glass clear of finger prints can be important also (return to item 1. eyeballing). Who likes a grubby glass filled with a 21yo you Glenfiddich?

3. When holding a glass heat will also transfer into the liquid from your warm fingers. Typically fine crystal and brandy balloons are specifically designed to do just that but not everyone likes warm whisky.

4. Neat, on the rocks, ice balls, icebergs, and whisky stones to name but a few, will also determine the durability, weight and mouth opening of a glass. It is embarrassing to pour a glass of whisky only to fined you can’t fit a whisky ball into the opening or the ice swarms up the edges and blocks the mouth at every sip. Wide mouths open the aromas and dissipate intense alcohol burn while a narrow mouth intensifies flavours and alcohol.

These factors, regardless if you care for them or not, will pull you choices one way or the other. When you start attending whisky tastings (if your not already), watch how often others offer extensive experience manage the glassware as it can make for interesting viewing and education.

The Ardbeg tulip copita, Glenmorangie stemmed copita, Riedel Whisky tumbler. Image courtesy of Dramnation.

Nosing whisky is pretty obvious in what that means. Bringing the glass to the nose, take in the vaporous aromas lifting off the whisky, and indulge the senses. Alcohol is a big factor in delivering the level of these aromas. By concentrating these aromas you will bring all the scents and notes typically recognised by that whisky into your system. A glass with a tapered mouth will deliver a concentration of these notes, while an open wide mouth allows the those notes to dissipate if they are too intense. Typically you will see Scotch whisky in served in a tapered mouth while a Bourbon whiskey is delivered in an open mouthed glass (don't take that as gospel though as it is just an observation). To get even more geeky, and even if you do not realise it yet, most people will have one nostril more sensitive than the other. Using a tapered mouthed glass can make it much easier to shift the scents to the favoured nostril. Many distillers release their own style of glasses so take note of this as it is clear indication what the master distiller is intending your experience to be.

The Glencairn Whisky Glass, Riedel Cognac XO,  Riedel Single Malt Whisky Thistle. Image courtesy of Dramnation.

How you take your whisky can relate to the volume pored, is there ice or whisky stones, will water be added, or is the whisky taken neat. Consider volume first and what your pour naturally is. A 30ml dram/pour is typical and is easily recognisable as it generally fills to the centre bulb of a 120ml copita glass. 30ml in a tumbler barely breaks the bottom of the glass so you naturally fill the glass more, especially when adding ice. Ice or whisky stones will lean whisky to be served in a tumbler as noted in item 4. A large piece of ice is preferable to many smaller pieces as it does not melt off as quick. This in turn means a wider mouth to the glass to fit the ice cube. Whisky stones, as great an idea as they seem, do weigh a lot. Adding them to a stemmed copita will create the top heavy effect and the floor will be wearing your precious liquid at the slightest knock.

Look towards the images displayed through out this article. Each glass holds exactly the same measure of 30ml liquid. This displays a visual consideration as some are full while others look almost empty. When you have a guest over and wish to pour them a precious dram of your much loved whisky, you certainly don’t want them feeling stiffed after being handed a near empty tumbler. Considering what you should use at these times also can have consequences.

Glass vs crystal? Honestly that is your preference. Glass is durable while crystal can either be thick and heavy or fine and very breakable. This really comes down to a personal choice. Chances of lead leaching is not a factor though urban myths fable that you will slowly poison yourself.

The Glenmorangie Tumbler, Classic 120ml Stemmed Copita, SMWS Society Glass. Image courtesy of Dramnation.

Without getting into lectures about what glass is better I’ll describe just what my natural selection is for a whisky glass. My personal choice is a 120ml stemmed copita glass with a tapered mouth. This style delivers a full looking glass with a 30ml measure, concentrates the aromas, stops heat transfer and grubby marks, and displays the whisky in the best light. If the situation requires more stability or I am walking around at a garden party then a more stubby based copita such as a Glencairn Whisky Glass will work fine. As much as crystal feels nice I avoid its use because I just break them too often. Crystal gets expensive. Spot the branded Glenfiddich glass amongst the images as this is my ideal all rounder whisky glass. Overall I have a glass for almost every situation but the reality is 95% of the time I reach for just one. On a special occasion I go for the Riedel Cognac XO stemmed copita.

In time you will find what is right for you and I am sure you will also build up a nice collection of glassware to share around. Fill your shelf with six of your favourite style as this will often be enough combined with a few special occasion glasses to see you through a few drams with mates.

Matt Wooler - Dramnation

Note: This article was originally written by Matt Wooler for Dramnation and has appeared on Watch & Whisky.

Double Tasting – Muirhead’s Silver Seal

Muirhead's Silver Seal 12yo and 16yo

Have you heard of Muirhead's Whisky? Possibly not as it is just starting to enter into the Australian market. We had been lucky enough in recent past to have received samples to showcase at our recent club meeting.

There is not a lot to say about this whisky from a market point of view here in Australia. What I have been able to find is that Muirhead’s is not a distillery but in fact a brand and a bit of transient brand at that. After establishment back in the early 1800’s under the name Charles Muirhead and Sons the brand has seen a handful of owners. Muirhead’s currently falls under the flag of Tullibardine Highland Single Malt Distillery who purchased the brand in 2008. In turn saw Tullibardin purchased by French spirits company Picard Vins & Spiritueux in 2011. Does the spirit in Muirhead's actually come from Tullibardine Distillery I cannot say though we would have to assume some of it at least would have too now. Maybe?

Muirhead’s is being distributed in Australia through Kollaras Group, one of the largest privately owned liquor organisations nationwide. Though Muirhead’s has a wide range of both blended and single malt whiskies, at the time of receiving these samples it was in was indicated that we should see the Muirhead’s Silver Seal 12yo, Silver Seal 16yo, and Silver Seal Chassagne Montrachet Wood Finish. I had asked several times about distribution details and pricing but alas had nothing supplied.

Muirhead's Silver Seal 12yo

Silver Seal 12yo
Producer: Muirhead’s
Location/Region: Speyside, Scotland
Alcohol/ABV: 40%

Colour: Thatch yellow

Nose: Fruity, floral and spicy with a strong touch of acetone to furniture polish. Delivers a very old school whisky nose.

Taste: Sweet and soft at first across the lips, old wood and varnish begin to appear soon after. Fruit notes remain across the palate in the sense of spices dry tropical fruits.

Finish: Long and burning in the chest that eventually gets spiked but a spice return in the palate.

Overall I find the nose off putting as it does not relevant even after a couple of sips. This is certainly an old school style whisky from yesteryear and very reminiscent of whiskies my parents use to have in the cupboard. Out of 7 I would be delivering a 4.

Muirhead's Silver Seal 16yo

Silver Seal 16yo
Producer: Muirhead’s
Location/Region: Speyside, Scotland
Alcohol/ABV: 40%

Colour: Sunny orange

Nose: Very nutty with a medium floral scent and dry smokey leaves. Very different nose to the 12yo and much more appealing. After a dram this all quickly turns into a much more pleasant pistachio nuts and vanilla ice cream with only hints of acetone we saw in the 12yo.

Taste: Old woods that get very dry turning into the results of cigar tobacco. Soft, sweet and cushioning overall the dryness intensifies as the finish decays.

Finish: Long and warming in the chest with a light dry spice on the tongue that outlasts the finish.

Overall much more rounded and balanced but dull. This whisky does not niggle at the senses like the 12yo and I feel I could happily sit and watch a movie with a dram and not think too much about what is happening in each sip. Out of 7 I would give this a 5.

Looking at how these whiskies ran on the night of the D.T.W.C. tasting the 16yo came out a clear favourite of the two. Samples of the 12yo were tried and not returned too by most while 3/4 of the 16yo was drammed happily. Members that have an affinity for Speyside styles of whisky certainly were very much drawn to appreciate these whiskies. For me they are an older style whisky reminiscent of what we expected our grand parents to be drinking. A much more aggressive flavour profile that may not appeal to the audience far more used to NAS finishes. In saying that it appears Muirhead's has several finishes in the family so it will be great to see how they are someday.

Thanks to Kollaras for the samples. We will be sure to give more clear distortion details when they are provided.

The Baron

D.T.W.C. was supplied a sample for review. All views and opinions are our own unless otherwise stated. 

Hoist The Main Sail - Talisker On The High Seas

A whisky sling, a captain's hat, and Talisker Skye

The 3rd March 2015 saw myself and fellow Dramfull members boarding a Talisker racing yacht to sail the high seas of Sydney Harbour with a chalice of maritime love slung from my neck. It is one of those moments you just sit back and think "heck this is going to be a jolly good spot of fun eh chaps!".  I will also make no apologies about the rash amount of sea faring phrases embedded into this little story you are about to endure.

The designated meeting place for festivities to begin was Pier 9, Darling Harbour where the Talisker vessel named Spirit was moored ready for boarding for a 4pm cast off. Spirit competed in the 1992 America’s Cup and is one of 2 boats currently sponsored by Talisker. Watching the yacht pull in and with the Cargo Bar but a stones throw away, many of us were early turn outs only naturally cask our lines in for a few sneaky schooners to swap nautical sea shanties prior.

At the dock fellow Sydney Dramfull members and myself were greeted by our host Sean Baxter, National Johnnie Walker & Classic Malts Ambassador. May I interrupt at this point to take my hat off to Sean's nautical attire. Though I aimed to at least have some tailoring to the occasion, Sean had all the class needed to say “I am boat, here me moor”. I think I may have beat him with the captain's hat but that was a really nice lapel pin he was displaying and that jacket with the knee length shorts was spot on for the occasion. Classy outfits aside we were not knowing exactly what to expect before casting off. On inspection Sean issued us all with (for lack of better words) a Dram Sling or as fellow D.T.W.C. member remarked Dram Chaps. This ingenious dram chalice holding device was very reminiscent of a big game fish harness of old. So with deck shoes tightened I crowned my obligatory captain’s hat and stepped aboard to be momentarily enveloped with nostalgic images of Ernest Hemingway setting out for a spot of hard fought marlin hooking. Truly though was that a ships bell I could hear echoing the cry of gulls in the distance? Were the skies darkening to a bracing wind whipping around my flapping trouser legs as the soles of my shoes crunch against the salted decking? Is that fog I see drifting though with a glimpse of a mermaid… yes a mermaid nested on that rocky outcrop? Aye let us rattle the shackles of these ominous signs and be away. We have whisky to swill. May the spirit of Talisker protect us all.

Aboard the Spirit

Taking to the water we motored out into the harbour before the salty Dramfull crew were required to assist in hoisting the main sail. Hard earned work delivers a hard earned thirst, so with a yearning for a dram Sean launched the official tasting of the day, the soon to be released Talisker Skye. Talisker have been wading into the realm of NAS for some time now so it is no surprise we now see a entry level Talisker NAS on Australian shores. On query it is projected the pricing for the Skye will be at the same or marginally below that of the classic Talisker 10yo and will make it into major retail chains. Quick to add Sean expected that this whisky may not be so appealing for the already embedded Talisker appreciator. From my own tasting notes and experience I concur this view as you discover reading on.

Sean Baxter, National Johnnie Walker & Classic Malts Ambassador

Talisker Skye had a colour of flame yellow which I thought to be considerably different to that of other Talkers I have partaken in. On the nose was a balance of sweet smoke, vegetive bog, salts and iodine. Even though Sean expressed his view of typical Talisker sulphurs I failed to sense it. The taste was an initial sweetness that quickly swung to dry woods and smokes with a high spice prickle in the fore of the palate that built to a unfortunate bitterness. Bypassing the aft palate altogether the finish was weak and veiled with the spice bitterness building continuously to a permeating level. No sooner had this bitterness almost become annoying than was to recede leaving a rather one dimensional watered down sensation towards the mid and fore palate. Noting this whisky is bottled at the typical Talisker 45.8% ABV the lack of complexity would certainly make you think it was bridging the 40% marker. The nose was certainly more excitable than the taste. After the chalice was drained, the spirit that remained cupped gave a scent of pleasant cold charcoal. The Skye certainly lacks the complexity and character the classic Talisker 10yo shoulders, though I can certainly see how this whisky can be used as a bridge into the maritime effect so many of use love. The Skye is a very quick drinking, safe whisky. I personally like to get gripped by a whisky and would prefer a slow mature expression over what the Skye delivers. May I even say that this is a Talisker displaying tides out characteristics against other family expressions and its target entry target market is clearly defined. I do believe though I need to return again to a sample of the Skye as the environment itself, with the sea air brushing past, compounded by a plastic chalice, may have had a clear effect on my taste experience.

Just some wee drams to see us through the storm

Following our Talisker Skye tasting, Sean steered us through some of more mainstream Talisker expressions match up to a banquet of plump fresh Sydney Rock Oysters. Whiskies on taste were: Talisker 10yo; Talisker Storm; Talisker Port Ruighe (pronounced Port Ree); Talisker 18yo (delivered from Sean’s personal stock). The maritime effect found in Talisker whiskies would make one assume seafood is a even match. For me I have found, like many flavours, if they a similar profile then they cancel each other out. Previous experience told me that Talisker is of no exception to this nullification rule but I am quite partial to a fresh oyster, so when these suckers came out I was not shy of a few. True to form I found  the oysters hidden behind the Talisker profiles until they were matched with the Port Ruighe. Certainly the subtle notes of port and smoke really do emphasised the oyster experience. I would be very interested to see Talisker matched more towards a Kilpatrick style oyster allowing the crisp bacon fats and salts to meander with the whisky and emphasis the more smokey notes. I have made a port style Kilpatric before to astounding success but never with a port finished maritime whisky… mmmmmmm I might just have to try this.

Unfortunately all great voyagers must pass and no sooner had we claimed our last whisky prize then "land ho!" was cried. Finding our legs once more we departed the Spirit having our Whisky Chaps safely secured back in Davy Jones' Locker. Bummer I was really hoping I could have kept that whisky sling.

Overall it was a fantastic experience and ever so grateful for the opportunity to attended. The idea of the adventurous whisky tasting is an excellent concept and something I have been hoping to see more of here in Sydney for a long time. It brings both a personal element, shared experience, and memorable moment to reminisce on while enjoying a dram of your favourite Talisker whisky. Kudos to Diageo and Sean. May I suggest a 5 day 5 whisky cruise through the Whitsundays as a step up? Ahoy!

The Baron

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