Dramtacular setup at The Whisky Room, The Clock Hotel
Sydney has become an exceptionally vibrant place for whisky tasting experiences with many bars now running their own events. As the industry expands so too bars are looking for alternate was to generate ideas no how to interact with this growing whisky audience. Quite simply whisky is not the den of older gentrified drinkers but instead a vocal, colourful and very enthusiastic and educated audience. Key word here us “educated”. Of course we want to know more about how the whisky is made but also who makes in and why they do the things they have done. Access to these makers and brand ambassadors has become and imperative requirement in the current dramming light.
The evening of Monday 17th August saw one of our favourite dramming locations, The Whisky Room at The Clock Hotel in Surry Hills, Sydney host an almost micro conference on whisky titled Dramtacular. This event was managed jointly with South Trade and The Whisky Room to deliver likes of Martin Lynch, Brand Ambassador for Teeling Whiskey, David Vitale founder of New World Distillery and creator of Starward Whisky, and Gee David Brand Ambassador for Bruichladdich, banter it out over their products and whisky in general to a crowded room of 40 or so individuals. All 3 brands currently fall under the South Trade portfolio distribution throughout Australia, so it is no coincidence the 3 big guns have come together in one Dramtacular evening.
Speakers and audience
For event situations like this it is not important to focus on what exactly is being tasted so we are going to avoid listings the settings and describing the profiles of each whisky. Really what we get out of opportunities like this is a chance to meet, greet, and interact with a suite of knowledgeable, influencing individuals that make this whisky community so electric.
Through the evening we had some insightful looks into distilleries from the perspective of the Starward founder David Vitale, to the brand ambassadors Gee and Martin. Each speaker had their own style of presentation, but all were relaxed in their own way. Playful banter crossed the floor between speakers with points of facts often deferring to one or the other. The evening finished with a few more pours of whisky to make the rounds and the speakers mingling in the crowd or sharing a cigar in the balcony.
Just a few of the drams and eats on the tables
The Whisky Room, as a location for events like this or rocking in for a dram is simply fantastic. Large high ceilings, creative yet balanced decor, big wide doors and windows opening onto a balcony suspended into a green spaced outdoor atrium. Dániel Molnár and staff are always friendly and very knowledgable about the whiskies on the shelf and the beers on tap. The whisky list is creative but not ridiculously extensive so the bottles are turning over at a good rate. Often you will find the duty free gem relaxing on the shelf just waiting for the seal to be cracked. A nice list of boiler maker match ups between beers and whiskies is on hand while the bar top food is excellent and the wine list diverse. We recommend ordering your eats over the Whisky Room bar for prompt fast delivery to your table. The burgers are delicious.
Thanks to South Trade, Dániel and the lads at The Whisky Room, David, Martin, and Gee for a fantastic evening.
The Baron
D.T.W.C. was invited as a guest this event. All views and opinions are our own unless otherwise stated.
Anyone who knows anything about whisky knows Ardbeg and the distillery that holds the same name. Love its deep peaty waters or shudder at the thought of smokey whisky, it is irrelevant to the fact we all all know the distillery. This can be emphasised through the iconic Ardbeg 10yo, or the fact Ardbeg is synonymous with peat, that Dr Bill Lumsden progresses the distillery through experimentation or the point of the quirky PR promotions and PR campaigns that we look forward to rolling around each year.
So to be announcing Ardbeg as the first distillery to officially send whisky into space for experimentation would be like opening the gate after the horse has bolted. You know it has happened already. So let us look at where this experiment is at now. After seeing a vial of Ardbeg placed on the ISS (International Space Station) in October 30th 2011 and, and after 3 years of orbiting the earth at 17,227 miles per hour, 15 times a day for 1,045 days, the whisky has returned to terra firma. That is one hell of a round trip that now needs to be poked and prodded like an Area 51 Alien crash site.
Not without a control subject at the same time an identical vial was retained at Warehouse 3 at the Ardbeg Distillery. On return earth the 2 samples have been collected in a Houston, Texas laboratory to examine the difference in maturation.
10ml of this precious liquid has been making a globe trotting exhibition from country to country and now, June to July, we see this 10ml appear in Aus for the first time.
David White presenting and discussing the space whisky experiment
On show in Sydney’s Dan Murphy’s Double Bay store, this sample of the whisky has been displayed in what is being called a “zero-gravity display case”. Much anticipation has been queried about this display and what “zero-gravity” really meant. How does it float? Was it a large magnetic levitation tool? Well truth be told it neither floats nor is it zero gravity. In fact it is a cleaver illusion where by the vial is sandwiched between layers of clear plastic and polished to a near perfect transparency. Either way the capsule looks pretty cool.
As part of the launch David White, International Business Director at The Glenmorangie Company, presented the display while leading us through a thorough discussion on Ardbeg, Dr Bill Lumsden’s involvement, and what this experiment hoped to achieve.
The focus of the research is to look at the impact of zero-gravity as on the whisky maturation process. We cannot say right now how this experiment was conducted or even if the whisky was contained in glass, stainless steel, or wood, as details on the research have not been made public. The final white paper will be available in September 2015 according to current sources.
The crowd enjoying cocktails and Ardbeg 10yo
Following is an extract of Dr Bills Lumsden, Ardbeg’s Director of Distilling and Whisky Creation and lead researcher, words on the subject.
“Ardbeg is known for taking risks in its development of some of the most coveted whiskies in the world, so it is fitting that it is the first distillery ever in space. We are now close to finding answers to something previously unknown which is truly exciting.”
“We hope to shine new light on the effect of gravity on the maturation process and are very excited to bring the Ardbeg Space Installation to Australia, as one of only ten locations around the world”.
In conclusion of the experiment a small measure of this whisky will be actioned off to the highest bidder. As sort after as this whisky sample will be, we can very much doubt it will be tasted. If it is consumed then we can be sure it will be an experience out of this world (cough cough bad joke).
To conclude let us be clear it is certainly not the first spirit sent into space and, probably not the first whisky (smuggling contraband into space has been happening since the Apollo missions and earlier), but it is the first with a specific scientific purpose. Maturing whisky in space is an interesting concept, be it a very expensive concept.
The year 2014 saw Jack Daniel’s Australia pioneer the what is considered the world’s first crowd-sourced bar. Built in celebration of Jack Daniel’s birthday, the concept was a bar built on the back of hard labour and material donations donate by the public in return for Jack Daniel’s Tennessee Whiskey. From chair sat on to the wood of the bench top served from, it truly was The Bar That Jack Built.
Now, the year 2015, sees The Bar That Jack Built return but with an original twist. This bar build will be hitting up 6 destinations from Sydney to Melbourne, while Jack aims to wrangle the locals into helping hit those nails, sand those corners and donate the props to once again, build the Jack Daniel’s bar. Get involved and get paid in bottles of Jack, then kick back and attend the bar launch when it comes back into town all over again.
So the concept (as mentioned) is a celebration of Jack Daniel’s the man, the legend, our hero’s birthday. But when was Jack born? Sketchy details means no one really knows. Rumour of his birthday may or may not have been in September but, it would seem this reasoning is as blind as to why Old No.7 got its title. So pick a date, any date, and you could be right. Otherwise go with the flow, believe in what Brown-Forman is telling us and let the whole month of September simply be Jack Daniel’s birthday instead.
Getting setup for the build
August 6 saw a select group of media and whisky appreciators team up to be the first in to start contributing to The Bar That Jack Built. Luckily for me I was on that list. Arriving early (as I prone to doing) I had to wade my way through a warehouse in Marrickville that was filled with props used for supply to various events and media. Some pretty cool stuff to be sure with many arriving and instantly commenting on the dragons leering over the stairs to the upper loft. A quick climb was to discover an open studio prepped with various tools and tables ready to get us started on the bar build.
Our chief carpenter, Josh Pinkus, lay in wait ready to to give us the ins and out on what we were building and how to go about it in a safe orderly manner. Josh’s hands-on easy approach left everyone confident in the tasks nominated while adding in his guidance where needed.
My contribution to the bar, along with side kick Chris Calcino of APN Australian Regional Media, knocked out 2 shelves and a bench-top over a quick hour period. Chris claimed little knowledge in carpentry but whistled a mean dock workers tune while he laboured away. Not to be forgotten Chris and myself hastily scratched out names into the bench top and racks hoping to track the items down when the bar returns to Sydney in late September.
Building that bar
A hard earned thirst was built up by all as dust and shavings chocked out parched throats (cough cough must… have… Jack). No better way to quench this thirst than with Jack Daniel’s Old No.7 neat or Jack in a cocktail two. On offer was a rather delicious Lynchburg Lemonade (based on the lemonade served at the Jack Daniel’s Distillery) or the Tennessee Mule, another favourite by mixing ginger beer and Old No.7. The Brown-Forman Brand Ambassador, Grant Shearon, was on hand from Queensland to guide us on a tasting tour of Jack Daniel’s Old No.7 before a swag of hot dogs, gherkins and hot pastrami reuben sandwiches were dished out to the hungry revellers. I ate too much but it was a good too much. Love a good reuben.
No hard work goes without gratitude in The Bar That Jack Built. Closing off the night our handy work was graced with a payment in bottle of Jack Daniel’s Old No.7 to thank for the efforts. I say “Thank you Jack Daniel’s”.
Tasting and after party
To get involved in The Bar That Jack Built Australian Tour be sure to turn up at one of the following locations on the listed dates. Times are not listed (yet) but current expectations are to haul in midday to late afternoon and contribute to the cause.
Once the tour is complete the bar will be open for business. If you are in one of the following locations then it is Jack time. Federation Square, Melbourne from 18-20 September, and Parramatta Park, Sydney from 25-27 September. Even if you could not be involved in the build the bar is still going to be open to the public at certain times. Live music and entertainment including all things Jack will be at the bar for you to enjoy.
For additional enquiries and to follow the status on the The Bar That Jack Built On Tour watch the official facebook page.
Thanks to Brown-Forman, Jack Daniel’s, Josh Pinkus, and Red Agency for getting us involved and help shaping the bar. We will be seeing you are the Parramatta Park bar for sure.
The Baron
D.T.W.C. was invited as a guest this event. All views and opinions are our own unless otherwise stated.
This article original appeared on Dramnation.com and was written by D.T.W.C. member Matt Wooler.
The time has come where a dedicated cocktail & whisky bar comes to the The Hills!
The Crooked Tailor is the 6th bar addition to the larger Pocket Group. The Pocket Group is a grouping of bars literally built from the ground up by co-owners Karl Schlothauer and Christophe Lehoux. Over the past few months we have been watching in anticipation for the bar to open its doors. A quick glance in would see both Karl and Chris cutting the wood and hammering the nails. Now you will catch them at the bar sipping a beer, cocktail, or whisky.
Slightly quirky in feel The Crooked Tailor seats 91 patrons. The menu is seasonal with an (American) Diner style cut to the eats. At this time The Crooked Tailor is looking to start opening for lunches so watch their facebook page for more info.
With the bar only just opening, the back shelf is still filling up but even now we see a handsome range of whiskies taking shape. Scotch is a primary component but there is just as much Bourbon and Rye whiskies to attract the hungry whisky traveler. The anticipation is to have a fine selection of rare malts to compliment the daily drams.
With our frequent trips to the bar we can say the food is pretty outstanding. A hell of a bite is given to the cheeseburger while the soft shell pull pork tacos are a big winner and both perfectly matched with a barrel proof bourbon.
We queried Ryan O’Keefe, Group Operations Manager, from The Pocket Group to give a first hand account of what the bar is all about, plus what whiskies are going to be on offer.
Q. Whisky styles?
Ryan. All bases covered here, we do have a particular focus in Scotland & will regularly be bringing rare malts, noted I have a soft spot for American whiskey so there is a fair bit on the back bar as well.
Q. Drinks styles from cocktails to beer to wine?
Ryan. Craft Beers, Concise boutique wine list, Cocktails are rotated fortnightly based on what produce is presenting best at market. We have a supplier whom we work closely with who accesses the markets everyday and grabs us the fruit/veg/herbs that are at the peak of their season which we then play around with and hero in our cocktail menu. We are blessed to have a very talented team whom are all capable of making any number of classics beyond our list & incorporate punter tastes/wants/moods to put together something delicious. Expect things like Mandarine sours, Rhubarb Boulevardiers & Cauliflower fizzes running at them moment.
Q. Motivation for opening in the hills?
Ryan. We identified a gaping hole in the market for good food & drink in a welcoming, comfortable environment. The main goal for CT was to create a space where any demographic from the local community can feel comfortable visiting and expect top shelf service & offerings.
Q. What kind of events we might see in the future?
Ryan. it is still early days in this regard - we are trying to be as responsive to the locals as possible. We do have some ambitious plans up our sleeves but they will stay there for now - all developments will be updated via our social media pages.
In these early days Ryan has been seen working The Crooked Tailor bar with the boys as well as managing operations across the entire Pocket Group. With already so much attention arriving nightly at The Crooked Tailor, it is a good idea to be getting in early for a seat at what we are are already fondly calling The Penny Top Bar. No really the bar top has hundreds upon hundres of US coins lacquered to the surface. This bar top has to be seen to be believed.
