Laid out before me were 7 whiskeys – 7 identical glasses – & some water to cleanse the palate between each sample.
Oh! They weren’t completely blind.
They were from a list I’d selected from a fellow whiskey fan as part of an exchange and it included;
1792 Single Barrel, Ballantine’s 17, Chita Single Grain, Dingle 4 Single Malt, Evan William’s Bottled In Bond, Hellyers Road Roaring Forty, Jack Daniel’s Bottled In Bond, Jack Daniel’s Single Barrel 100, Kilkerran 12, Miltonduff 9, Naked Grouse, North Star Campbeltown 4, Stagg Jr, & a Surprise.
A Immediately impressed me. Strong spirit, good clean flavours, rich in the mouth. Nice.
B Wasn’t as enjoyable.
C A bourbon – but with a welcome spice.
D Nice easy drinker.
E Another bourbon – strong, opened up on the finish.
F Didn’t enamour me.
G Very intriguing.
I initially went through them trying to match my experiences to the expressions above. It was really guesswork – as I hadn’t encountered them before this session.
On a second round – I scored them.
Then the reveal!
A North Star 80 B Hellyers Rd 72
C 1792 SB 77 D Dingle 4 73
E Stagg Jr 79 F Kilkerran 12 70
G Glenglassaugh Evolution 78
Congratulations to North Star Campbeltown 4 Year Old Blended Malt!
An independent bottle from undisclosed distilleries presented non chill filtered & with natural colour at a hefty 57% ABV.
Obviously my kinda whiskey!
There’s a clear division between the top 4 – bigger, badder, bolder – and the bottom 3 – softer, subtler, smoother.
My only surprise was the poor showing of Kilkerran 12 – normally a distillery I enjoy.
But then that’s the whole point of blind tasting.
To try and eradicate – as far as possible – any bias you may hold,
What better occasion to celebrate by tasting a few Australian whiskies?
Now I must admit to downing these whiskies a wee while ago – but the memories of them and the great times I enjoyed on my visit down under still linger.
The Aussie whisky scene is built mainly around small batch runs of single cask single malt offerings which change on a regular basis. What I tasted may no longer be available – but the quality I found will undoubtedly continue.
Bad Frankie’s bar in Melbourne specializes in Aussie whisky. I was taken aback by the variety of styles, tastes & flavours of whisky on offer. I had to return for a 2nd visit the day before my flight home. The experience was Out The Window – cue for a song.
Again I availed of the 5 samples for $40 – it was 2016 – and chose the following.
Bakery Hill Classic Malt, 46%
A fine sweet bourbon cask influenced single malt with a good smooth well balanced delivery.
Bakery Hill are one of the larger whisky distilleries operating out of Melbourne. They produce a core range of malts and have gained much appreciation. This whisky stands up very well with any comparisons worldwide.
Belgrove Rye Pinot Noir Cask, 63.4%
Just wow! Spicy rye softened by dark fruits in a powerful full strength mouthfeel. A wonderful experience.
Belgrove are a micro distillery in Tasmania using all home grown rye & barley distilled in home made kit by Peter Bignell. Out of this world.
Southern Coast PX Cask, 65.5%
A rich dark fruits tasting single malt of character & strength.
Southern Coast is a private bottling for the Odd Whisky Coy in Adelaide. There’s a bit of a story here. A story of money – or lack of it – whisky, fame, fortune & law courts. You can read more here. All I can say is the whisky tastes fab.
Iniquity Batch 004, 46%
A calmer smoother more balanced fruity & fresh whisky.
Iniquity are what came out of the court case above. Nice whisky – but lacked the power of the former cask strength expression.
Redlands The Old Stable, 46%
A rich inviting nose had an odd taste in the middle but left a lovely spicy finish.
Redlands are another Tasmanian whisky distillery offering limited batch releases of fine quality. This one just didn’t sit right with me.
Having enjoyed the above selection – a full portion of Southern Coast Port Cask at 50% was ordered as the PX cask was such a winner.
This came with an unbelievably dark colour – all natural I was told – and an equally lovely dark & rich tasting experience. Just wonderful.
We also indulged in a Bad Frankie speciality – Lamington jaffles – but these proved a little too dry – unlike the juicy whisky!
As part of the build up I’m featuring a series of blogs – both old and new – over the next month focusing on a country from each letter of the alphabet – if possible – that makes whisky.
Today is A for Australia.
WHISKEY NUT DOWN UNDER
First posted July 2016
An invitation to a wedding in Melbourne was just the hook to lure me into a 3 week discovery of the award winning world of Australian whisky.
To accompany this inaugural blog of my travels down under – the musical interlude should come as no surprise;
The first couple of days were spent sightseeing in and around the city centre. By chance we ended up doing a river cruise down the Yarra River – which is a wonderful way to see the marvellous sights of Melbourne as well as listen to some historical tales and stories from the entertaining and informative captain of the river cruiser.
Light refreshments were in order afterwards so one of the many Federation Wharf cafe/bars provided the respite. Luckily for me they stocked some Australian whisky – along with a sprinkling of more familiar Irish brands too.
As we were meeting friends later I went straight for the sole Aussie whisky on offer – an award winning Sullivans Cove bottle.
The Double Cask release from Sullivans Cove wasn’t the bottle that won World’s Best Single Malt Whisky in 2014 – but it sure tasted fine to me. Matured in ex-bourbon and French oak casks this delightful single malt from Tasmania was a gentle introduction to the high standard that Australian whisky has reached in only a short period of time.
On leaving the wharf area I noticed one of the bars had advertised an evening with Starward Whisky – along with a small selection of yet more Aussie whisky – my mind urged me to return again soon.
My opportunity arose on the day of the wedding. Herself wanted to rest a while at the Airbnb allowing me to amble down to the Pilgrim Bar with the intention of sampling a few of the expressions on offer in the lovely surroundings overlooking the Yarra.
Of the 5 Aussie whiskeys on display I’d already tasted from 2 of the distilleries so a flight of the remaining 3 was soon arranged along with an entertaining food pairings of peanut butter filled pretzels and red hummus with warm focaccia.
The helpful and informative bar manager Michael soon had the bottles at my table and explained where, whom and how the various expressions had came about before leaving me to enjoy both the food and whisky in the lovely afternoon sun.
In no particular order my tasting trio consisted of;
Raymond B 100% Corn Mash Whiskey hailing from the Hoochery Distillery in Kununurra in Western Australia close to the border with the Northern Territory.
Belgrove Rye coming from the whisky heartland of Tasmania and the truly home made distillery of Peter Bignell in Kempton.
Hellyers Road Peated Single Malt also from Tasmania but on the northern shores near Burnie.
Unlike my rather mixed feelings towards bourbon – Australians love it. They are even bigger consumers of the spirit than the USA! Raymond B’s Corn Mash is a pretty sweet and smooth representation of this category which certainly went down well with me even although it wouldn’t be my preferred style.
Belgrove Rye however is a different kettle of fish altogether. Rye would be my go-to bourbon for it’s more robust taste and lovely spice finish. Belgrove is not like the more mainstream ryes I’ve had. Despite having a pleasingly soft sweet rye nose – there is none of the associated robustness. A more delicate bouquet of flavours swirl around the mouth before a gentle hint of spice wafts through on the finish. Very engaging. I must try out some more releases from this distillery.
Hellyers Road Peated proved to be a more familiar style of whisky in that a powerful peat punch assaulted the nose before the first taste. Despite Tasmania having it’s own peat bogs just like Ireland – Hellyers Road don’t have access to them due to a lack of a mining licence – and so have to import peated barley from Scotland. What makes this whisky standout however is it’s soft, almost fruity finish coming through the peat smoke. Very nice indeed.
Suitably inspired by the lovely whisky – along with the remaining tasty snacks and a pleasingly soothing backdrop of reggae-dub being played on the sound system – I ventured on to a measure of Black Gate Whisky.
Black Gate are a husband and wife team from New South Wales producing a range of distilled spirits. This rather young whisky – above 2 years and over in Australia is allowed to be called whisky – had a reassuringly non-peated whisky nose. There was a slight off note on the taste for me however and I wondered if the sherry casks used for maturation could have been the source of this. Pity – as it would have been thumbs up all round for my first Australian whisky tasting!
Michael the bar manager joined me for some more whisky chat and introduced a bottle of Starward Wine Cask by way of inviting me to the upcoming whisky Talk & Taste evening at the bar.
The Starward Solera had excited me when I’d met up with friends in the 1806 Cocktail Bar so a quick taster of the Wine Cask release only confirmed me as a convert to the delights of this local distillery based at Essendon on the Melbourne outskirts.
Rich, full bodied with lovely fruity notes too – this expression is made with Australian wine casks to give it a sense of terroir – it certainly struck a chord with me.
My time at the Pilgrim Bar – being able to sit outside admiring the views, tasting some fine whisky and food, attended to by friendly and helpful staff as well as relaxing to the background music – made up for the 2 days of travelling to get here!
Only a short walk from Flinders St Station – it’s a haven of calm in the heart of Melbourne.
Since originally posting this in 2016, Starward have moved into bigger premises closer to the centre of Melbourne.
Not only in the physical distance it has to travel to reach outside markets – but also in terms of taste, flavour and style.
Fortunately for me an invitation to a wedding in Melbourne (a Tullamore lad & a Melbourne lassie no less) allowed me the opportunity to sample a few of these marvelous malts.
The option of bringing home some of these usually quite expensive bottlings wasn’t really on the cards – so a venue that had a large selection of the local distillate was in order.
Bad Frankie – off Smith St in the bohemian suburb of Fitzroy in Melbourne – was recommended to me by the very helpful Pilgrim Bar. It didn’t disappoint.
The 86 tram does pass by – but another young couple kindly drove us there. A Melbourne lad & an Athlonian lassie who happened to be a next door neighbour & whose wedding we had attended back in Ireland. It’s a small world!
Bad Frankie is a popular spot. On the night we visited we only just managed to get a table. The atmosphere was very friendly & inviting. Bad Frankie specializes in Australian food, Australian Gin & the main reason it attracted me – Australian Whisky. Lots of it!
Handily for me they did a tasting platter of any 5 whiskies of your choice for 40 dollars. (Prices in July 2016) Seb – the owner – & his staff were very attentive and allowed me to pick the ones I wanted.
I narrowed it down to 7 bottles initially. Despite doing my homework before I came to Oz there were still distilleries I hadn’t heard off! Yet here they were – all tempting me.
The final 5 that won my attention on the night were brought to my table. The samples poured and the back story to each bottle in terms of style, flavour, distillery & even the distillation method were explained by the knowledgeable staff.
A varied round of Bad Frankie jaffles were also served up. I went for the ‘Bangers & Mash’. Basically it’s a sealed toasted sandwich filled with a fabulous concoction of tasty fillings. It certainly made a great whisky food pairing!
With a name like Limeburners I couldn’t let this one pass me by. Western Australia’s first single malt whisky distillery had me hooked! A lovely rich fruity number that only confirmed my prediliction to port finishes.
Yes – that’s right – peated rye. The world’s first. Not only that. It uses rye grown on the distiller’s – Peter Bignell – farm as well as Tasmanian peat to give a truly unique taste. There is a gorgeous soft smoke with the merest hint of rye spice too. Fabulous!
I must admit the above selection truly stunned me. The quality & diversity of Australian whisky is simply amazing. I love it – just like these Aussie rockers!
I should also point out that these bottles were available when I visited. Many Australian distilleries release small batches or single runs in limited numbers. What is available now is probably very different. One thing that will not be different is the fabulous taste offered by the new releases – whether they are new expressions from the above distilleries or new expressions from new distilleries that hadn’t appeared when I was down under.
As is true in many countries – the range of whiskies available in the home market is usually far larger than that on sale outside that country.
If you really want to taste Australian whisky – you have to go there.
And Bad Frankie for me at least – is the prime spot to do that tasting.
We’d picked up the Wicked Camper late in the afternoon & left the Melbourne cityscape heading West. Our first stop was the industrial town of Geelong – which happened to have a whisky distillery in the 1960’s producing spirit of dubious quality – to stock up on provisions.
Being wintertime in Oz, it got dark around 5pm. We just managed to catch the sunset over Port Philip Bay from the campsite in Portarlington – well, so near so far as the saying goes. The original Portarlington is only a half hour from our home in Ireland but lacked the sandy beach & pier of it’s Aussie sister.
The next day say us join the Great Ocean Road proper at Torquay – and only then did the stupendous views of heavily wooded steep hills cascading down into the wide blue ocean below enthrall us with it’s rugged beauty with every twist & turn of the road.
An overnight stay at Cape Otway found us shivering during the night away – we had underestimated the cold of an Australian winter – so a cabin was booked in Port Campbell the next evening to warm ourselves up!
This marked the end of the Great Ocean Road for us as we intended to double back & head out to the Eest of Melbourne for the remainder of the trip – but there was one destination I didn’t want to miss – Timboon Distillery.
Nestled as it is in the pleasant valley town of Timboon at the end of an old disused railway line – Timboon Distillery is part of the 12 Apostles Gourmet Trail. We both sat down for a tasty mid-morning snack of locally produced artisanal foods. I also got chatting to Josh – the master distiller & owner of the distillery and friendly eatery.
The still was rather small compared to Irish & Scottish standards – but it was attractively situated in the corner of the restaurant along with some quarter casks aging the spirit. The mash for the distillate was provided by a local craft brewery Forrest Brewing. I sampled Timboon’s Port Cask offering at 41% & found it a lovely rich, dark & slightly heavy single malt – well I am always partial to a port cask finish. So much so I bought one of their 200ml bottles to take home with me.
There happened to be a booklet which caught my eye as well.
The Whiskey Trail. Illicit Whiskey Distillers in South West Victoria. I had to have it.
Inside are the stories of hardy frontier men & women who had fled poverty & starvation in their home countries of Britain & Ireland of the 1850’s to carve out a new life in Australia. They often faced hardship in that venture & many turned to illicit distilling to keep themselves afloat. Descendants of these settlers have produced this highly informative booklet & placed plaques at historical sites to make up a whiskey trail.
It just so happened our intended route took in a few!
Obviously Timboon Distillery is part of the trail – with a display on the wall showing the history.
Next stop was the former Cobden Police Station where many of the raids started from. It now happens to be an ‘op shop’ – or charity shop – where we handily picked up a duvet & pillows to make our nights in the Wicked camper more comfortable!
Lunch stop was in the agricultural town of Camperdown with it’s fine wide avenue. The old Courthouse happens to have a whiskey plaque on it – but the very helpful tourist information officer inside was unaware of it’s existence!
We took her outside to show her when I eventually found it – and in return she informed us of the lifesize sculpture of Rabbie Burns!
And a lovely spot to eat at the Snout In The Trough food, wine & beer emporium! Marvelous. Like Natalie Imbruglia sings – I’m ‘Wishing I Was There’ again.
The randomness of finding a whiskey trail founded on illicit distillers – some of whom were from Ireland – followed by a Scottish icon who enjoyed a drop or two but was actually employed as a tax inspector himself – all washed down by some gorgeous Aussie whisky – now I wasn’t expecting that at the end of The Great Ocean Road!
Recent financial shenanigans in Tasmania only highlight the large stakes at play in trying to develop a whisky distillery.
Nant Whisky Distilling – which had a somewhat troubled financial history – are currently in receivership whilst the sorry mess is sorted out.
It remains to be seen how this new development will play out for the very attractive looking distillery in Bothwell – which I didn’t manage to visit – and a trio of whisky bars – including the one in Hobart which I did call into.
Situated in the wonderfully attractive quayside area of Salamanca Market in downtown Hobart, The Nant Whisky Bar offers punters a large comfortable space to enjoy an evenings libations.
I happened to be the only customer for an early morning – 11ish – visit on a beautifully sunny yet cold winter’s day – complete with a dusting of snow on the slopes of Mt Wellington which rises up behind the city.
There was a good range of whiskies behind the bar – Scotch, Japanese, Irish & some American too – but I did notice Nant were the only Australian representatives on show. Now OK. This is a ‘tied’ bar – but as Tasmanian whisky is promoting a friendly camaraderie & all the other bars in town had at least 2 or 3 Tasmanian distilleries products on show – it did make me ponder.
There was a choice of 2 Nant whisky flights to enjoy. The cask strength at 63% – or the standard 43% offering.
Now there are some expressions that are perfectly drinkable at 60% and above – but they are few and far between. I also find adding water a rather imprecise exercise which would probably bring down the liquid close to the 43% level anyway – and as it was still the morning – the standard flight it was.
I think I chose well. Even at 43% there was a strong alcoholic kick on the nose of all 3 single malt expressions.
Starting with the American Bourbon Cask, there were the signature vanilla & caramel notes coming through. Very nice – but very familiar. I’d find it hard on a blind tasting to distinguish this Australian malt from the best Scotland or Ireland has to offer.
The American Sherry Cask brought added depth & fruity notes. Whilst the darkest coloured French Port Cask bottle gave the heaviest mouthfeel with deeper & richer notes. The Port Cask – as you may have already guessed – came out tops for me.
Oddly, the Bourbon Cask was the priciest to buy – at tear inducing prices – which when I questioned the bartender, she shot me a look which suggested I shouldn’t follow Kasabian’s advice & Shoot The Runner!
With the future of Nant Distilling now very uncertain – the labels, design & content of any further releases may change. There are barrels still maturing – but who knows what will happen to them.
Perhaps what I sampled back in 2016 are destined to become collectors items never to be repeated again?
I’m just happy to have had the opportunity to taste what I did at the time.
It ebbs and flows on the fortunes & failures of the time.
A collaborative team from the 11 venues of The Galway Whiskey Trail selected this Gold Medal winning 10 year old single malt made at West Cork Distillers to be sold on the trail. I thoroughly enjoyed my day on the trail during an otherwise dull January day.
The launch night itself in May aboard the Aran Islands ferry on the stunning Galway Bay with wonderful company & beautiful scenery certainly deserves a Whiskey Nut Award for the best new whiskey launch of the year!
I’m definitely looking forward to a growing list of whiskey trails around Ireland. Especially as the Irish Whiskey Association aims to be a world leader in whiskey tourism.
And perhaps some new whiskeys specific to each trail?
Brian Nation’s speech at the Irish Whiskey Awards in Tullamore highlighted innovation within the industry.
I had tears of joy when he mentioned Irish Distillers are currently growing 140ha of rye near Enniscorthy for potential use in recreating old John Jameson recipes uncovered by the archive department that included rye in the mix.
Later in the evening some whiskey friends from America were sharing a bottle of Emerald American Whiskey.
Well I say American Whiskey as that’s where it was produced and matured.
But the recipe is based on an 1865 Irish Whiskey recorded for posterity by a British excise agent and includes both malted and unmalted barley along with some oats & rye.
It tasted divine.
Not long after that I came across Prize Fight Irish Whiskey at Whiskey Live Dublin.
Another West Cork Distillers produced whiskey that has been finished in ex-rye barrels from Tamworth Distilling in New Hampshire.
I was pleasantly surprised by how much of the dry mouthfeel and rich spicy punch associated with a rye whiskey came through in this delightful blend. Wonderful!
To top it off Fionnan O’Connor wrote an excellent piece in the inaugural Irish Whiskey Magazine which delved in to the history of mash bills commonly used in Irish whisky production in the 1800’s and what do you know? Rye featured quite a bit to the extent that a certain Andrew Jameson went to the trouble of importing the grain as Irish sources were hard to come by .
My mouth is already watering in anticipation of future Irish rye releases.
My Australian adventure was ostensibly for a wedding but I used it to sample & taste as much Aussie whisky as I could come across on my travels.
The variety of styles, tastes & flavours had me enthralled.
Tasmania was undoubtedly the jewel in the crown. It’s home to a growing number of whiskey distilleries including Lark, Overeem, Hellyers Road and the wonderful Belgrove Distillery which produces some astounding rye whisky – well – what else would you expect? – combined with fabulous scenery, wildlife & fine dining.
The trend of countries not normally associated with whiskey production will continue as witnessed by Italy’s highly praised Puni Whisky.
My future holiday plans will always try and seek out new and exciting whiskey in whatever destination I end up in.
Trying to drive up Mt Wellington and then take a ferry ride to an off-shore island in the middle of a winter’s storm probably wasn’t our finest hour – but it was our last day on Tasmania.
The snow covered top of Mt Wellington eluded us as the access road was blocked by fallen trees due to the high winds that made walking along O’Gradys Falls Track a bit hazardous. We were rewarded however by some stunning views of the Mt above us and Hobart itself below.
A reviving mid-morning snack had to be delayed as the nearby cafe – and surrounding area – had no electricity due to broken power lines. A detour to Mt Nelson satisfied us with some tea & cakes looking over the indented coastline framed by a permanent rainbow that lay off to the east.
Heading in that direction down the Huon Valley we passed by suburbs with names like Kingston, Margate and Blackmans Bay, home to a lovely sandy beach…
And Overeem Distillery. Sited in the owners back garden the distillery isn’t open to visitors but does produce some stunning single malt whisky which I managed to sample later on in my trip.
Nearing Kettering signs for Bruny Island appeared and on a whim Mrs Whiskey suggested we go there. Despite the high winds and squally weather the ferry ride was very smooth. Half an hour later we were driving on Bruny itself and rounding a corner came across House Of Whisky.
Sat on a slight rise overlooking a sheltered bay House Of Whisky isn’t what you expect on a small island. It’s a treasure trove of Tasmanian whisky containing a myriad of bottles from all the distilleries – allegedly the largest collection of Tasmanian single malt whisky in the world!
I could have stayed all day!
But one look from herself reminded me I was the driver and that WE were on holiday together to explore the scenery and had an island to see whilst the weather was still reasonable!
I quietly arranged to call in on our way back for a snack.
At over 100km long Bruny Island is made up of North Island and South Island separated by a picturesque narrow isthmus called The Neck. We chose to head North to Dennes Point on the appropriately named Storm Bay. Very quickly we left the tarmac behind and drove on dirt roads which ran through pleasant pasture land interspersed with some forest & scrub.
A picnic table beside the beach was being lashed by salty spray from the foaming sea whipped up by the winds and I feared for the state of the hired car on our return.
A row of distinctive post boxes by the roadside in an otherwise deserted forest area hinted to a sparsely populated island.
The crowning glory of the island has to be the stunning vista of The Neck which despite the grey skies, rolling seas and brooding storm clouds still captivated me with it’s rugged beauty. Home to thousands of Fairy Penguins and Short-Tailed Shearwaters, The Neck marked our turning point as we headed back for the ferry.
A bowl of award winning hot & tasty chowder duly warmed us inside House Of Whisky after our bracing walks. Herself enjoyed a fine Tasmanian wine whilst I had some difficulty choosing which whisky to taste from the bewildering display.
I went for one of only 2 Tasmanian Whisky Bottlers – Heartwood, The Revelation.
Tim Heartwood matures casks of Tasmanian single malt to his own particular style and requirements which he then releases at cask strength. At 62.5% this Tasmanian sphagnam peated expression distilled at Lark Distillery certainly packed a punch. Rich & full bodied with a 50% peat influence I was expecting a bigger peaty hit rather than the soft afterglow of a barbie by the billabong.
‘Aha’ added the very helpful owner who also is the proprietor of Trapper’s Hut whisky.
‘That’s because it’s Tasmanian peat, it tastes more soft than Scottish peat.’
It certainly is a different taste experience to a traditional peated Scotch.
It got me wondering what an Irish whiskey would taste like containing Irish barley infused with Irish peat?
At present, peated Irish expressions use Scottish peated barley. There are historical and economical reasons for this – but I’m pretty sure there would be a slight taste difference if it was tried.
Heartwood The Revelation had it’s own characteristics in contrast to similarly peated Scotch expressions which endeared itself to me.
Locally produced with ingredients sourced locally – Heartwood has provenance and terroir in abundance.
Alas a ferry awaited us so I couldn’t indulge in more whisky tastings. Oh for a more elongated and relaxed visit!
It took just over an hour to get back to Hobart. The heavens opened up in almost biblical proportions on the way, washing the car of all the sea salt and dirt track mud acquired on Bruny.
Our memories of Bruny and House Of Whisky will not be so easily discarded.
In my brief visit down under I only found one blend that contained Aussie whisky.
Diggers &Ditch could be more accurately called a blended malt.
It’s a mixture of an unnamed Tasmanian single malt with a Dunedin Distillery malt from New Zealand.
The collaboration is to honour the ANZAC – Australian and New Zealand Army Corps – who fought and died in World War 1.
The antipodean relationship with the former colonial master and royalty is still very much in evidence today. Perhaps a vote to finally break all ties would be as divisive as Brexit.
What is not divisive is the quality of this spirit – nor this lovely New Zealand songstress – Lorde.
Bottled at 45%, Diggers &Ditch has a welcome heavier rich malt feel than the generally lighter Tasmanian whiskies I tried. It may be the ex red wine French Oak influence or simply the New Zealand style. Either way it certainly tickled my tastebuds and opened up a new country for me to explore whisky wise.
Lovely to see New Zealand re-enter whisky production.
By fortuitous chance – and a little rearranging of travel plans – my trip to Oz coincided with Whisky Live Melbourne.
I couldn’t let such an opportunity pass by so booked my ticket online even before the flight plans had been finalised!
Held in the fine looking St Kilda Town Hall – I arrived early to find a queue of fellow whisky fans eagerly awaiting the delights inside. Having previously attended a similar show in Dublin last year I made sure I was well hydrated and fed before the event.
My original plan to sample as much Australian whisky as I could had to be revised as browsing the pre-show website it became clear not many Aussie distilleries were attending. They didn’t need to! Their limited releases usually sold out very quickly leaving little stock leftover for sampling at shows.
The only representative of the new crop of Aussie distilleries happened to be Melbourne’s own Starward whisky where I reacquainted myself with Paul Slater who had so eloquently guided me through their portfolio during his Starward Talk &Taste evening at Pilgrim Bar the night before.
The lovely Apera and Wine Cask releases were on display at Whisky Live – but Paul had something under the table new to me – New World Projects X .
The contrast between your minds perception of what a clear spirit should be like – and want you actually experience on tasting – is certainly an interesting experience. It’s definitely whisky – if a little more oily and sweet than the Solera release on which a 3rd distillation has removed the colour to obtain Project X.
In a similar vein, Glendalough – one of 3 Irish stands at the show – had their Sherry Cask Irish Poitin which I tried in an almost mirror effect to Starward. In this case the unaged spirit has rested for a short while in sherry casks to give a lovely rich brown colour to the liquid which upon tasting gave a sweetness to the rather young spirit in the bottle. I found both these expressions a rather novel approach which would certainly be a talking point if offered to guests from the drinks cabinet!
Leaving Australia behind, India was the next nearest whisky producing country to exhibit with Paul John Distilleries being the sole representative.
I’d read lots of rave reviews about their whisky so eagerly accepted an invitation to be guided through the range by an enthusiastic ambassador who passionately informed me of the manufacturing process as well as the greedy angels in Goa which result in the wonderfully rich fruity & very tasty single malts before me.
After 4 of these fine malts were tried I found it hard to pick a favourite between the Bold Edition at 46% or the stunning Select Cask Peated at 58%! Both we’re delicious and deserve all the praise they have attracted.
Following on from my 4th of July blog I thought I’d further explore the American contribution to whiskey by starting with 2 distilleries new to me.
Appalachian Gap Snowfall is an unaged Vermont spirit made with a corn,barley and rye mash. The sweet corn influence took the edge off the 54% ABV together with a pleasant rye spice which I liked and a slightly oily mouthfeel. Their Kaffekask 44% release whereby the whisky is filtered through coffee beans in a Lincoln County Process style certainly brought a coffee kick to the table but was too sweet for my tastes. I declined the Kaffekask Liqueur.
Dry Fly Distilling from Washington State had a slightly more traditional selection using 100% wheat mash offerings at both 40% & 60% cask strength as well as a Port Finish at 43%. The combination of vanilla sweetness together with a slightly harsh finish didn’t endear them to me but the Triticale Whiskey I found much more appealing. Triticale is a hybrid grain derived from wheat and rye varieties and Dry Fly claims to be the first using this type of grain in a whiskey. The sweetness was still there but softened by a smoothness and slight spicy rye finish.
Woodford Reserve had a stall – but I found nothing of note.
Jack Daniels were next door with 5 releases for the Australian market. Not being a fan of Old No.7 I went straight for the No.27 Gold. At 40% this expression took me by surprise. The lovely pronounced spicy finish had me hooked. Even better than the Gentleman Jack release which I’m partial to. The Jack representative on the stall reliably informed me the double mellowing through 10 foot of sugar maple as well as additional barrel finishes provided the flavour boost. In this instance Sinatra didn’t sing for me!
Having called in at Glendalough I thought I’d better say hello to both Hyde and Tipperary.
Hyde had 3 offerings which I have tried before and enjoyed very much.
Tipperary meanwhile had eluded me with their Rising release so I gave it a go. Oh dear! Far too sweet for my liking.
My last port of call before turning to the largest contingent of the show – Scottish whisky – was to Sigrun, an Australian importer of Scandinavian malts. Mackmyra & Box from Sweden, Floki from Iceland and Teerenpeli from Finland were in attendance.
Sheep dung is used to dry the 100% Icelandic barley Floki is made with. It’s an unaged offering at 47% which gave a characteristic oily mouthfeel together with a slightly off-putting sour note for me. Pity – as I really enjoyed my visit to Rekyavik a few years ago. Maybe further ageing will mature it to my tastes.
Teerenpeli Rasi appealed to me instantly with it’s lovely well balanced light smooth taste. I must try out more of these Scandinavian expressions!
My remaining time at the show – along with staying hydrated from the water coolers placed handily around the hall and partaking in some tasty snacks from the centrally placed canteen buffet – consisted of Scotch.
I challenged my peat tolerance by going for the peat monster that is Octmore 7.1. Wow! Peat then spice and an explosion of flavour. Now I get it.
A trio of Finlaggan expressions from an unnamed Islay distillery – or even distilleries – were all very engaging with the cask strength coming out tops.
The Glenrothes rep impressed me very much by keeping a large audience enthralled with his sales patter as he went through a series of releases AND topping up all the glasses at the same time. By this point in the evening I couldn’t quiet keep up with him and my tasting notes were becoming illegible! Suffice to say the one that stood out for me – Glenrothes Vintage 1992 2nd Release had the most balanced nose complemented by a complex cacophony of taste – happened to be one of the priciest.
Despite there being a large shop at the back where eager whisky geeks could purchase rare or hard to find expressions – I simply immersed myself in the wonderful opportunity Whisky Live events provide in sampling a wide variety of styles, strengths and regions of whisky production throughout the world. Conversations soon flow as to the merits of NAS vs Age Statements, Bourbon vs Whisky, to chill filter or not and even to add water or not.
I thoroughly enjoyed my time at Whisky Live Melbourne.
If ever a Whisky Live event comes your way – make a beeline for it.
You won’t be disappointed.
Oh! Don’t over do it.
The combination of drinking plenty of water inbetween samples as well as topping up with a lovely goat curry from the wittily named iCurry restaurant on St Kilda Road afterwards ensured I woke up relatively bright and cheery to face yet another day of adventure in Melbourne.