Reviews, musings and whisky adventures.
Keep on waffling!
This episode contains:
– The Waffle, where we discuss the state of the whisky world during the time of Corona;
– The Whisky, where we review the cask strength classic sherry bomb: the Aberlour A’bunadh;
– Mystery Whisky, where Ted struggles to identify a west coast wonder from the USA, partly because Nick gets muddled up between Westland and Westward; and
– Dram in the box, where Ted produces a ground breaking whisky from Sweden
Posted by: Nick
Hot take alert! Archie Rose will, sooner rather than later, be the most famous distillery in the country. Move aside Sullivans Cove, forget about Lark, no chance Limeburners; Archie Rose is best placed to bring quality Australian whisky to the world.
Alright, why am I so confident? Well, there are a number of reasons: four to be precise…
1) The location. Archie Rose are located in Rosebery, Sydney, mere kilometres from the CBD. If a tiny state like Tassie can build a whisky scene from the ground up then a city with a population of over 5 million – and a further 15 million tourists every year – is guaranteed to find more than a few willing customers. And Archie Rose is well placed to have the monopoly on them, being the first craft distillery set up in over a hundred years. Others have started up in Sydney since, but Archie Rose got there first. Throw in a classy bar, as well as educational tours and blending experiences and Archie Rose is set up beautifully as NSW’s distillery of choice.
2) The marketing. While this isn’t the most romantic aspect of any distillery, it’s fair to say Archie Rose has nailed it. From their unique hexagonal box, to the seductive smoked tint, to the classically shaped bottle, they are well placed to stand out on a shelf. Their online presence is excellent and their website contains details of every cask that makes up a release, including data such as water source, grist size, duration of fermentation and the date each barrel was filled and emptied. This is manna from heaven for whisky nerds like myself!
3) The quality. Someone at Archie Rose knows what they are doing. From the very beginning there was never any thought of rushing a few 20 litre single casks out the door. Nothing is being released before it is ready – in fact, we’re still yet to see a single malt, although I am assured one is coming. Even the Rye Malt, in it’s 3rd iteration at the time of writing, is made using a solera system, where half of the previous batch has been gradually spending a whole lot more time in oak than the two and a half years that the youngest spirit in the mix has seen. It seems this approach is paying dividends, too, as this release has just won World’s Best Rye Whisky at the 2020 World Whisky Awards. A single cask sample of their single malt was also awarded a gold medal. It is hard to become a great whisky distillery without producing a great whisky, and it seems Archie Rose is well placed to produce exactly that.
4) The variety. As is the case with many modern distilleries, Archie Rose is branching out into gins and vodkas which have also won various awards in their fields. Their whiskies are equally varied, with the first release being a Malted Rye, released to market, while their single malt matures in its own time. However, the experimentation doesn’t stop there, with the release of an Ironbark Smoked Rye Whisky, a variation on their rye whisky made using smoked water created by melting huge ice blocks with an Ironbark fuelled oven. It seems the distillery is not afraid to experiment, and several releases under their Archie Rose concepts label demonstrate the innovation and creativity occurring at the distillery.
While it is still early days for Archie Rose, they seem to have been a name we’ve heard about for a while. Like a chess master they have been flying under the radar, getting their pieces in exactly the right positions before pouncing with a decisive checkmate. Mark my words, these guys are going to be big…
Oh, and I have to mention one more reason they’re destined for greatness:
5) They claim it to be “truly unique” and “one of the world’s most unique distilleries” which will annoy Ted something shocking. Always a great sign in my books…
This episode contains:
– The Waffle, where we talk about the pros and cons of bourbon barrel maturation;
– The Whisky, where we review a corn whiskey aged in ex-bourbon barrel: the Michters Unblended American Whiskey;
– Smash Session or Savour, where all things Glen fight to the death; and
– Whisky Would You Rather, where we drunkenly discuss two possible dystopian futures of the Tasmanian whisky industry
Reviewed by: Nick
At Whisky Waffle we have seen a variety of subheadings etch themselves into the history of modern Australian whisky since our inception in 2014. This particular dram, however, is not a mere subtitle. Not only has it turned the page, it’s begun a new paragraph and inserted a new heading in bold, with underline and italics. This is a whole new chapter in the Australian whisky story.
Archie Rose is the first distillery to set up in Sydney in over a hundred years and is taking this position seriously. They produce gin, vodka and single malt spirit; however, their first whisky release is in fact a ‘malted rye’. Let’s take a moment to unpack that –
This whisky is not a single malt, unlike the bulk of Aussie drops across the rest of the country (with the exception of Western Australia, where corn whisky has a foothold), but is instead a majority rye, with a small percentage of malted barley. While barley is almost always malted prior to use (exception: Ireland), it is less common to do so with rye.
Rye is difficult enough to work with at the best of times, creating a thick, gluggy mash, so using the malted version is akin to trying to eat an entire box of Weetbix with only a small jug of milk. For the distillers though, it is worth it, as the finished product is full of exciting flavours, some unique to the Australian whisky scene.
The Archie Rose Rye Malt Whisky is an absolute revelation on the nose. Flavours of moss and eucalypt stand against lemon and floral notes, reminding the taster of a walk through the Blue Mountains in October. Hints of cinnamon, strawberries and cream complete this intriguing aroma. For those whose introduction to Australian rye whisky was Belgrove, it is immediately clear that this is not the same beast; while the same earthiness is detectable, this is a rounder, thicker and potentially more accessible spirit.
The palate is where it gets truly exciting. Thick gooey caramel notes accompany ginger and zesty citrus, while the typical rye spice lingers beneath. It is so full of varied flavours that it is hard to believe it has spent its maturation in virgin American Oak (interestingly, their website will tell you exactly which barrels have gone into this batch). The finish is gentle with hints of butterscotch and oranges, a reflection of the perfectly balanced 46% bottling strength.
The most scary and exciting part of this entire dram is the fact that it is the result of a Solera process, hence being titled ‘Batch 3’. This means that the flavours we are sampling here are still being refined, building on the older spirit still contained within the solera vat. While this is a delicious and easy drinking dram, its flavours won’t please everyone, particularly those with a predilection for malt whisky. However, one sip and you just can’t stop yourself thinking that you are tasting a glimpse of the future.
Posted by: Ted
You know in sci-fi/superhero movies and comics how a certain event happens and suddenly strange things start to occur elsewhere? Like, a glowing, green meteorite crashes into Sydney and not long after a group of lads in rural New South Wales start to evolve in response? Maybe they even join forces as a team, with cool names (cos you gotta have cool names) and start to explore their powers? And of course, they have to have a rad lair to set up shop in.
The stuff of fiction? Maybe. But it was easy to draw comparisons with these elements when we caught up with Dean Druce from Corowa Distillery about the release of ‘The Corowa Characters’ single malt wine cask –
Whisky Waffle: G’day Drucey, we recently got our hands on the Characters and it’s a cracker. On the side of the bottle are four caricatures sporting interesting names: The Boss, The Dreaded Distiller, The Fuzz and Muscles. Your website says the release ‘celebrates the people behind the whisky made here by us in Corowa’, but doesn’t really say who these guys are. Can you tell us a bit more about the lads hanging out on the side of the bottle?
Dean Druce: I’m the Managing Director, therefore I’m ‘The Boss’. [I’m also] the ‘ideas man’ as my favourite line is “I’ve been thinking……..”, at which point everyone starts to cringe.
Beau Schilg is the ‘Dreaded Distiller’ due to his hairstyle. The ‘perfectionist’ relates to how seriously he takes his craft of producing good spirit.
Tyler Spencer is our brewer. ‘The Fuzz’ likes his own jokes and comes up with lots of one-liners hence the ‘resident funnyman’.
Paul Miegel is our production manager. ‘Muscles’, like all good nicknames, came from a case of mistaken identity. It’s also his social media persona from hosting a 60sec episode each month on Facebook & YouTube titled ‘A minute with Muscles’. He has thousands of followers, thus the title of ‘social media influencer’.
WW: Sounds like a solid crew. So were you all in it from the start/known each other for ages, or did people gradually come on board over time?
DD: When my father, Neil, bought the former Corowa Flour Mill for $1 from the local Council in 2010 [Ed. definitely a story to be explored at another time], I moved to Corowa to manage the business. I enjoyed playing AFL, so joining the local Corowa/Rutherglen FC seemed a good way to meet people and become part of the community. That’s where I met Beau.
As renovations continued, I asked around the club if anyone was interested in making whisky [and] Beau put his hand up. When we started distilling in 2016, the ‘Dreaded Distiller’ was born. [He was] one of the youngest distillers in the country at the time.
Tyler is the son of a local football hero and a good player in his own right. He was looking for a career change and we were looking for a brewer so he joined the team.
‘Muscles’ was one of the original investors when we started the distillery and with a background in pharmacy. Once we had whisky for sale, he became the production manager.
WW: What’s the vibe like at the distillery?
DD: With the majority of our workforce under 30yo, there is a natural energy that radiates from younger people. The four guys all get along well and there is always good banter around the distillery. Being such a young distillery, there is lots of excitement about the future.
WW: What’s living and distilling in a small country town like Corowa like?
DD: Initially the town was really excited… then frustrated as they discovered how long it took until there was product [ready]. The benefit of a small town is that everyone knows us and recommends us to their friends and visitors as a place worth checking out.
All our whiskies have a local connection and we couldn’t think of anything more local than the guys that put it together. It’s as much about putting Corowa on the map as it is about the whisky itself.
WW: What’s important to you as a team?
DD: We are deadly serious about making a great product, but by the same token, we don’t take ourselves too seriously. We like to do things a little bit differently, be a bit cheeky about the snobbishness of the industry, but respectful of its history.
WW: Compared to a lot of Aussie whiskies, especially on the smaller scale, the Characters is insanely good value. It’s definitely Corowa in style, but much softer and more forgiving than something like the Bosque Verde (Whisky Waffle whisky of the year 2019), so we think that it will appeal to a broader audience. What made you decide to release this as a sub $100AUD whisky rather than in that $150-$200AUD sort of bracket?
DD: The Australian whisky market is maturing (in taste!) at a rapid rate. When [Sydney outfit] Archie Rose released their beautifully presented Rye whisky at $120, they changed the expectation of the market. We decided that if we wanted to remain “in the game”, as well as giving our profile a significant boost, we needed to establish a product true to ourselves at a price that both we, and the consumer could afford.
WW: Do you think that having a whisky at that more accessible price point will encourage people to try something different and get away from the Scotch?
DD: A significant percentage of visitors to our distillery are not regular whisky drinkers at all, but rather tourists looking for something different. Our heritage-listed building, chocolate sales, cafe and distillery provide a unique experience. By providing an approachable, value product we are able to introduce non-whisky drinkers to the industry, and the Australian style, thus growing the Australian market.
WW: In terms of the whisky itself, where are the wine barrels sourced from, and what type?
DD: The barrels are predominantly from the Barossa, with some from Rutherglen. Most have housed Shiraz wine, but we are experimenting with Pinot Noir, Durif and some white wine varieties.
WW: Were you looking for particular characters [Ed. ha ha] when you created this expression? Were you even consciously looking, or did it just turn up like that and you thought ‘yep, that’s a goer’?
DD: If you are going to produce a value product, barrel cost is a significant factor. Wine casks proved to be the best value at the time (remembering we are only a young distillery) and wineries often use both French and American oak. By chance, we also happened to procure some Hungarian Oak wine casks around the same time.
When tasting the barrels, we got some sweet fruit, and spice from the Shiraz together with slightly different characteristics from the [various] oaks. We experimented with different ratios and decided on one that gave a nice balance between the vanilla flavour from American oak with the “cigar box” characteristic of French oak and the [unusual] characteristic of Hungarian Oak.
WW: Nice, we also get earthy, boozy dried fruits and timber on the nose with a juicy, tannic mouth feel. It’d be a good summer drinker for sure. What’s up next then?
DD: Our smokey whisky, using smoked barley imported from Scotland, is due for release in mid 2020 and is showing great promise.
If you’re traveling near Corowa make sure you stop in and have a chat with Drucey and the team. Check out their range of whiskies online here.
Note: this interview has been edited for length and clarity
This episode contains:
– The Waffle, where we discuss our rating system and which whiskies deserve five stars… and which deserve one;
– The Whisky, where we taste a Talisker released as part of the Game of Thrones range;
– Mystery Whisky, where Nick springs the Corowa Characters wine cask upon Ted; and
– Whisky Would You Rather, where we discuss the merits of Johnnie Walker Blue Label
Checkout the Feedspot Top Whisky Podcast Rankings here: https://blog.feedspot.com/whiskey_podcasts/
Posted by: Ted
I have a bit of a weird confession to make: I have a thing for shipping containers. Having worked for nearly a decade in an industry where I have spent a lot of time around (and in) these standardised marvels of modern global transport, I rather enjoy seeing all the different colours, company logos and algorithmically-derived alpha-numeric serial numbers. So what’s this got to do with whisky? Well…
Traditional distillery design tends to veer along stone-and-timber lines, usually with a lick of white lime wash for good measure if you’re in Scotland. In Tasmania things tend to be split between restored heritage buildings, à la Scotland, or modern pre-fab steel sheds, which are easy to erect, relatively cheap to build and a breeze fit a still into. Tyler Clark of 7K Distillery had other ideas though and decided to go down a rather more… modular, route.
7K Distillery is perched half-way up a hill on the outskirts of Brighton, north of Hobart. One of the first things you notice as you head up the gravel driveway and past the brick farmhouse is that it has an absolutely epic view across the Derwent Valley to kunanyi/Mt Wellington. Behind the house sits a cluster of three shipping containers, a 20ft and a couple of 40ft units, which isn’t that unusual for a paddock in Tassie. What is unusual is that fact that an entire distillery is hidden inside.
“The property, Lodge Hill, is my Nan’s,” Tyler revealed to Whisky Waffle when we dropped by for a visit in late 2019. “I’d been over to the States and had a look around what was going on over there, and decided that I wanted to start my own distillery. It can be hard when you’re in your 20’s, with the start-up costs and finding a space, but I thought to myself ‘If I don’t do this shit when I’m young I’ll probably never do it'”.
Luckily Tyler was a man with a plan: “I’ve always liked the idea of building with shipping containers. My original concept was that I’d be able to move them to a new site a few years down the track if I decided to expand. At first I thought I might have some trouble with the ATO… you know, some dodgy guy distilling out of a shipping container, but they were fine with it. I suppose as long as they get their excise, they’re happy.”
The problem of what to put the distillery in had been solved, but Tyler still needed somewhere to plonk his containers down: “One of the biggest challenges was finding a site. I eventually I thought of asking my Nan if I could put them out the back of her place at Lodge Hill and thankfully she was really cool with it.” Tyler paused, glanced over to the house and then laughed ruefully, “The only downside is that she can’t have a shower or bake a cake while I’m running the still because it takes up all the power. Sorry Nan!”
Speaking of the still, the shape is rather different to your ‘standard’ Tassie ‘Knapp Lewer-style’ unit, having been entirely designed and built by Tyler himself (“with a bit of help”). A sparky by trade and handy on the tools, Tyler was able to put his skills to good use throughout the project: “Half of my interest was building the still in the first place. I wanted to design something that I could do multiple things in.”
The cylindrical copper pot, about the height of a person and mostly clad in black insulation, is topped by an elegant tear drop-shaped onion and a very neutral lyne-arm. Taken in concert, you can tell the 1100L 7K still is designed to generate a lot of reflux. “I just wanted to make a lighter style of spirit,” was Tyler’s simple response when we grilled him about his design choices.
Connected to the still via a series of bypass valves is a stainless-steel vapour chamber used for infusing botanicals for Tyler’s ‘Aqua Vitae’ gin range. “I still do the juniper in the main pot, but it’s a pain in the arse to clean out again so I’m going to get the little stainless-steel keg-still, which I built as a test back when I first started, up and running again to do that separately.”
Delicious as the gin is (the ‘Tasmanian Raspberry Gin’ is sticky-pink goodness and the ‘Winter Edition Carolina Reaper’ chilli-infused gin will put hairs on your chest (if you can find a bottle)), we ain’t called Gin Jargon, so we were keen to check out progress on the amber stuff.
The first batch of single malt spirit was laid down in November 2017, meaning that by the time you read this it will officially be able to be called whisky. The wash is produced further down the river at Last Rites Brewery in Cambridge. In terms of barreling, Tyler has used a variety of casks, including bourbon, sherry and pinot, sourced from various Tassie cooperages.
An ex-sherry number that we got to have a cheeky nibble at was delicate and creamy, with a splash of vanilla on the nose, while the mouth was light and dry with a hint of citrus. All in all, a very promising start. (There was also a very unusual ‘smoked’ spirit in a virgin oak cask that might be a story for another day…).
While the Aqua Vitae gin range has a botanical watercolour aesthetic, Tyler wants to go down a different route for the whisky: “The demographic who are buying the gin, which to be honest is mostly women of a certain age, are going to be completely different to the people who will buy the whisky. I feel like I want to make a statement with the bottle, something that speaks really about quality, rather than just having the same old cheap 500ml glass bottle as everyone else, which is why I’m leaning towards ceramics at the moment.” (Watch this space…)
There is no official name for the whisky yet, but according to Tyler “The name of the distillery itself, 7K, refers to the postcode of the region and connects it to that sense of place, where I live. When it comes to the whisky I want it to have that same sort of feeling, something that has meaning to me.”
The tour eventually came to an end as Tyler was heading up the bush to be manly and cut up some trees. As we trundled down the drive to set out on our long journey home, I glanced back at the neat white containers (they used to be painted bright orange, which I rather liked as they gave me Hapag-Lloyd vibes. Yes, I’m sad, I know), I reflected on the fact that they are something of a symbol for the young, adaptable industry that is growing up in Tasmania, largely unshackled from the weight of tradition in the old country.
The future of 7K distillery is looking bright (particularly if the container colours keep changing) and to quote Tyler himself: “I think it’s going to be exciting.”
This episode contains:
– The Waffle, where we discuss the winners of the prestigious Waffle Awards;
– The Whisky, where we review a NAS Bowmore release;
– Fresh Meat, where we sample, for the first time, a German whisky called Slyrs; and
– Whisky Would You Rather, where Heartwood faces off against Scotland
Posted by: Nick and Ted
2019 has been a big year for the Whisky Waffle lads: highlights have included being highly commended at the Icons of Whisky Awards, hosting the Tas Whisky Week Northern Night, relaunching the Whisky Waffle Podcast (spread the word!) and so many Tasmanian distillery visits. As the year comes to a close, we celebrate our Waffle Awards: the best of what the 2019 had to offer us!
The Isle of the Drammed Award for the best Tasmanian whisky
As the internet’s number 1 location for Tasmanian whisky content we like to recognise our very favourite. This year the Isle of the Drammed Award goes to…
Heartwood Heartgrove #1
What happens when two of our favourite Tasmanian whisky people (and previous Bill Lark Award winners) team up to combine unique rye spirit and fabulous sherry and muscat casks? You get this bottle: Heartgrove. Sweet and rich fruit notes are layered over the more earthy rye characteristics forming an outstanding drop: as drinkable as it is fascinating!
The Drams Down Under Award for the best mainland Australian whisky
A new award! There are more and more wonderful drops being made across the water on mainland Australia: so many, in fact, that we thought we’d create a category just for them! The first ever winner of the Drams Down Under Award is…
Archie Rose Rye Malt Whisky
More rye! We’re beginning to sound like Jim Murray! Archie Rose, however, deserves this one. While a deep caramelly rye may not be to everyone’s tastes it has certainly scratched an itch for the Whisky Waffle boys who were impressed with its depth and complexity – especially for a young whisky matured in virgin oak – and all at a reasonable price point! It really feels like the first page in a new chapter for Australian whisky and we’re happy to be there from the start!
The Tartan Slipper Award for the best Scottish whisky
Despite our love of whiskies made in Australia, we still recognise Scotland as the motherland – and have discovered some stellar drops along the way. The best of the lot was the…
Everybody knows Glenfiddich and what it’s all about. That doesn’t mean they can’t occasionally bust an ace out of their sleeve and surprise people though. Part of their Experimental Series, the Fire & Cane has been one of the gem finds of the year.
Turns out that peated Speyside malts finished in South American rum casks is a killer combo. The softer Highland peat combines perfectly with the sweet notes developed from the rum finish, creating a brilliantly balanced dram that will appeal even to those who don’t like smoke. The best bit? It’s under $100AUD. It’s hands down one of our favourite whiskies of the year and has led to several of our friends reassessing their relationship with Glenfiddich.
The Pocket Pleaser Award the perfect pick for the parched penny pincher
Buying whisky is expensive! We try and write as many reviews per year as we can, but directing our income towards things like food and mortgage often (but not always) takes priority – which is why we love a bargain! The 2019 Pocket Pleaser goes to…
Top shelf schmop shelf, the middle shelf is where things are really at. That’s where the bulk of sales come from – decent, everyday whisky for a reasonable price. Aussie whisky has always been too expensive to fit into that bracket – until now!
Let’s be clear, the Starward Two Fold isn’t the best Aussie whisky out there, but for the price, it’s amazing! This is a $70AUD Aussie whisky, which means it’s squarely competing with your cheaper single malts and pimped up blends. Clever blending of wheat and malt spirits and the use of wine casks keeps the price-point down and the wallet happy. This is a perfect summer dram for sharing freely with all your mates.
The Weirdsky Award for the most WTF whisky
Delicious innovation or hard-to-drink novelty? It could be either in this category as we celebrate the most envelope-pushing, or simply the silliest whisky of the year. This year’s Weirdsky goes to:
There’s no denying it – Whipper Snapper Distillery’s Project Q is the weirdsky of the entire decade. We first tried it as part of our ‘Mystery Whisky’ segment on our podcast (episode 13); I knew what it was while m’colleague was going in blind, but that still didn’t stop me from wondering whether I had landed on a different planet.
The key is in the ingredients, all sourced locally by Whipper Snapper from Western Australia. Malted barley and corn won’t raise any eyebrows, it’s the third, rather more unusual grain that’s the kicker. Quinoa, the South American staple beloved of hipsters and the health conscious, is what gives the Project Q its unique flavour. It’s hard to describe – spicy, earthy and nutty, with overtones of melting plastic, old car dashboard and engine grease. The cost of quinoa means that this will probably only ever be a rare oddity, but if you can find it, it will make you rethink everything you know about whisky. A must try for the adventurous.
The Bill Lark Award for service to the Tasmanian whisky industry
One of the best things about running Whisky Waffle is meeting the wonderful people behind the scenes creating and selling a range of amazing drams. While there are so many deserving and hardworking people in the state, each year we like to recognise one individual who has helped make the Tassie scene what it is today. This year the worthy winner is:
Believe it or not, Tasmanian whisky was not always flying off the shelves as it is now. Instead of having no stock left to sell, once upon a time Tasmanian producers could not give the stuff away. This all changed when Jane Overeem decided to hit the road to promote her father’s produce to the world and along the way raise the profile of the entire state’s wares. Suddenly people were sitting up and taking notice, beginning the journey that has seen the industry go from strength to strength.
Jane has taken on senior roles not only within Overeem, but Lark as well, and has been involved in organising countless whisky events within the state and on the mainland. These days she and husband Mark have founded Sawford Distillery and are producing whisky which promises to be something special. On top of that she is also helping manage White Label Distillery, the country’s first contract distillery.
A brand new industry needs pioneers leading the way and forging a path so that others can follow. It is safe to say that the Tasmanian whisky scene would not be what it is today without Jane Sawford.
The Golden Dram for the best dram whisky in the world
And finally, the top drop! We tried many drams throughout the year (read: many many) but love to pick out one that stands above the rest. This year 2019’s best whisky is…
Corowa Bosque Verde
Sometimes a whisky comes at you unexpectedly from the side and completely throws you off balance. That was the Corowa Distilling Co.’s Bosque Verde for us this year. When we first tried it in a bar, I drunkenly demanded the barman source me a bottle. He acquiesced to my request and I have zero regrets over that decision.
100L American oak ex-port barrels aged for just over two years and bottled at 60% isn’t that unusual for Australia, but Drucey and his boys have worked dark magic with the Bosque Verde. Essentially, it’s like they’ve taken a super fruity Christmas cake, blended it up and poured it into a bottle. Another key tasting note we had was leather and tobacco, like a cowboy in an old Marlboro ad. Young, complex and feisty, this is no beginner’s whisky, and it keeps on drawing us back time and again to delve into the layers. If you want to know what gets Whisky Waffle excited, this is it.
We’d like to mention a couple of honourable mentions for two new innovative Tassie drops. The Adams Pinot Noir Slosh Cask for trying new grains and aging-encouragement techniques and the Hobart Whisky Stout Cask for actually making it taste a little stouty.
And finally our Founders Reserve Award (the dishonourable mention) to the Macallan Fine and Rare 60 Year Old. Whisky is for drinking and sharing with friends, not for sitting on shelves as a status symbol! Runner up is Ted for his dance moves after the Tasman Whisky launch in Burnie…
Thanks everyone for your continued support. Here to the next decade of Waffling!
It’s time for our (once again) annual Christmas Special where the left over odds and ends from the year’s recording blocks find their way onto the airwaves! It’s a mishmash of an episode but as entertaining as always!
This episode contains:
– Unlucky 13, where we line up the following whiskies to one by one pick our best tasting out of the following:
Glenfiddich 12, Glenfiddich 18, Glendronach 12, Balvenie DW 12, Glenfarclas 15, Aberlour A’bunadh, Highland Park 12, Oban 14, Talisker 10, Ardbeg 10, Laphroaig 10, Chivas Regal 12, Johnnie Walker Black;
– Mystery Whisky, where Ted is confused but ultimately impressed by a Rye from Archie Rose;
– Whisky Would You Rather, where we have the ultimate showdown: bourbon vs sherry maturation
– Drinking Buddies, where Paul tells us what’s in his glass; and
– Smash Session or Savour, where Ted has to find something to savour in three very unsavourable drams