Over the past two years we have brought our Waffling to the airwaves with our Whisky Waffle Podcast. It’s reached people all over the world and we’ve recently added an interview series with people in the industry. It’s all looking pretty exciting for the future of the pod – which is why we are trying to take things to the next level by launching a Whisky Waffle Patreon!
Patreon is an (completely optional!) service where you can pay as little as a few dollars a month to access bonus content, have a say on features for the pod and become part of an inner circle of Wafflers. Hosting a podcast costs us lots of money, not to mention the countless hours spent editing and we hope that through Patreon we might be able to balance out some of that.
Here is a run down of the tiers you can jump in at. Amounts listed here are in (roughly) Australian dollars as the website works in American dollars. Each tier receives the benefits of those below it in addition to the tiers own rewards:
$3/month: Carrier Pigeon. You will get your name on our High Spirits List, access to our posts and the ability to vote on what whisky we review
$5/month: Feints Club. You will get access a bonus episode ‘The Feints’ every month. The Feints is a section (usually recorded late in a recording session) far too waffly to use in a regular episode
$10/month: Official Waffler. You will receive an induction as an Official Waffler on the pod, a personalised membership certificate and get access to the whole uncut Waffling With interviews which we conduct
$25/month: Drinking Buddy. We will send you (as a gift) a 30ml sample of our monthly review whisky so you can drink along with us!
$50/month: Tasting Panel. We will send you (as a gift) a 30ml dram of something local and/or interesting that we’ve been tasting recently
$100/month: Cask Strength. Basically you will become our hero and we will worship you on each episode of the pod. We’ll make you personalised tasting videos and regularly go on about your awesomeness.
Just a quick note: the tiers where we post you out a little sample bottle are Australia-only at the moment (sorry!)
Just to clarify, there is no compulsion to join our Patreon. The podcast will continue as normal and everyone will be able to access it for free. However, there will be bonus content available for those who want to come with us on this journey.
Recently there has been quite a bit of talk and speculation surrounding Lark and a couple of their new releases. The new Symphony No. 1 and the 3rd Wolf of the Willows collab both bear the Lark logo on their labels, however the former states that it is a ‘blended malt’, while the latter proclaims that it was distilled at their ‘Bothwell site’ (i.e. Nant Distillery).
The fact that both releases contain spirit that was not distilled at Lark’s Cambridge site sparked controversy in some quarters – should the labels really still say Lark, or should they be called something else entirely?
Enter, the House of Lark.
To cut through conjecture and rumour, Whisky Waffle went straight to the source at the Lark Cambridge production site and met with Head Distiller Chris Thomson.
Chris was able to reveal to us that Australian Whisky Holdings (AWH) has been reformed as Lark Distilling Co. and will release Lark, Nant and blends such as the Symphony No. 1 under the umbrella of the ‘House of Lark’. The bottle label will specify which distillery site the spirit was produced at for single malts, or state if the release is a blended malt (but won’t necessarily identify the individual distilleries).
However, we are able to exclusively reveal that the Symphony No. 1 is a combination of Nant, Overeem and Lark casks. In regards to the Wolf of the Willows 3rd collab release, Chris told us that he had searched the entire House of Lark portfolio for the perfect whisky to finish in Wolf’s Johnny Smoke Porter barrels, eventually landing on Nant.
Speaking of Nant, Chris confirmed that the name will survive, but will have the House of Lark brand on the labels alongside the Nant logo. He said that moving forward, Nant will continue to release bourbon, sherry and port casks, but will move away from the brand’s traditional single-casking to a “marriage style”.
Chris is now the head distiller across the entire House of Lark portfolio, giving him creative control across all the brands and access to the full range of Lark Distilling Co. barrels –
“Growing in size means that there are more casks to pick from and less pressure to get stock out, so we can take more time with the barrels.” Having more stock to choose from also means that they can select the right cask for the right purpose.
Chris acknowledges the need for transparency and that there may have been some confusion amongst consumers about the origins of the Symphony No. 1 and the 3rd Wolf of the Willows releases – “The goal has always been about quality, but we’re still learning lessons about how best to communicate that.”
Chris said that they would be working to educate consumers about the meaning and ethos of the House of Lark, as well as taking practical steps like increasing the font size of the distillery origin on the labelling for better clarity.
Our biggest takeaway from our meeting with Chris was just how excited (or in his words “beyond pumped”) he was about the new direction for the company and the move to the House of Lark identity. Speaking enthusiastically about the Symphony No. 1 release, he told us that –
“It’s about accessibility and drinkability, with enough complexity for people who have drunk malt for a decade, or you can sit back with your buddies who have never drunk malt before and they’ll love it. It can be mixed, straight, on ice or in a cocktail.
“For me this is just the next step in the evolution of Australian and Tasmanian whisky.”
So, acting on a whim, I popped over to sunny Tel Aviv in Israel the other day to do a spot of whisky tasting and a distillery tour.
Actually, that’s a lie. The government won’t let us leave Australia yet and I was sitting around freezing my tits off on a wintry Tasmanian evening. But, through the magic of the internet, I was still able to go venturing off into distant exotic lands to partake in a dram and a tour of Milk & Honey Distillery (M&H), Israel’s first whisky producer.
The Spirit Safe and Alba Whisky, the local distributor for M&H, were kind enough to send us a sample pack and an invite to join the Australian (digital) launch of M&H. Zooming in from my rather messy back room, I joined a group of fellow digital denizens to land in the rather more well appointed office of Ian McKinlay, Managing Director and highly knowledgeable chap at The Spirit Safe.
Greeting us with a Scottish brogue, softened by many years spent in the Antipodes, Ian made sure we were seated comfortably and then hit the magic button to beam us half-way across the globe to the shores of the Med Sea. Landing in Jaffa, the ancient port city from which Tel Aviv grew, we were met by the beaming faces of Tal Chotiner (International Sales) and Tomer Goren (Master Distiller) at M&H.
They were probably happy because it was 30°C and humid in Tel Aviv that day (like most days there during summer). Tal previously worked in various roles for Diageo, while Tomer worked at Tomintoul and Springbank, as well as completing his Master Distiller degree two years ago. After introductions, sitting in front of a webcam in an office, the lads leapt up to take us on a tour of the facility, Tal trailing Tomer with a smartphone. Technology eh!?
We wandered through the small visitor centre/bar, taking in the striking black and yellow colour scheme of M&H, before stumbling out into a sprawling, maze-like facility that used to be home to a bakery. Tal remembered visiting it when he was young and the pervasive aroma of the baking bread – “One good smell traded for another!” quipped Ian.
We visited the backyard, where water from the municipal supply arrives and is mixed with salts, the grain mill, the locally made one-tonne mash tun and the four large washbacks (two more are already in the pipeline). The usual fermentation time is 72hrs, but this drops to about 68hrs during summer. Interestingly, at least from an Australian perspective, the distillery doesn’t operate on the weekend because it is kosher, observing the Jewish Shabbat.
Next up were the stills, a 9000L beauty of a copper wash still that the team found in a shed in Romania, but probably originated in Spain, and a custom-built 3000L copper spirit still from Germany. Apparently they thought the wash still was rather smaller based on it’s picture, but it turns out the door it was sitting next to was actually a massive barn door. The lyne arms slope down at 45° angle to produce a very oily newmake that holds up well under fast maturation. Nearby was a small 250L copper pot belly/onion head still used for gin production.
For the final part of the tour we were taken into the warehouses. #1 housed 200 or so privately owned casks, while #2 and #3 were home to a further 2000-odd production casks, looking very spiffy in M&H livery, with their black heads and yellow lettering. Most were ex-bourbon, but there were some other very curious editions that we’ll come back to shortly.
Back in the office, Tal and Tomer took us through a screen-shared presentation that delved further into the brand. The name of the distillery comes from the description of the Jewish promised land in the Bible as “a land flowing with milk and honey” (Ex. 3). The logo, a bull with black and yellow stripes, further references this (apparently they tried a cow first, but it just didn’t look as cool).
Climate plays a massive role for whisky maturation in Israel. For a country that is only 420km long and 115km wide, there are actually five distinct climate zones: Upper Galilee, Jerusalem Mountains, Mediterranean Coast, Desert and the Dead Sea, a collective described by M&H’s late mentor, Dr Jim Swan, as the ‘Climate Playground’. M&H make use of this and age barrels in various locations around the country, with interesting results.
For example, we were shown two bottles of whisky that were produced at the same time using identical spirit and barrels, but one aged in Tel Aviv on the coast and the other at the Dead Sea (which is 430m below sea level but very dry). The results were incredible, with the Dead Sea dram markedly darker than the Tel Aviv one. Even Jerusalem, which is only “45 minutes and 3000 years” away from Tel Aviv according to Tal, produces noticeably distinct results due to the difference in altitude (754m).
In terms of barrelling, the majority are ex-bourbon and STR (‘shaved, toasted and re-charred’, a technique developed by Dr Jim Swan), which develop lots of character in the first year before balancing out. Beyond this, more interesting casks such as locally produced kosher wine barrels are used, which is fitting, as according to Tomer “we have a 4000yr old wine culture, so it’s part of our DNA.”
They also have a seasoning project running in Spain with a Bodega that is able to produce kosher Pedro Ximenez and Olorosso sherry. Probably the most interesting barrels in use have previously held pomegranate wine, which according to Tomer is a signature Israeli flavour.
The whisky we were sent with our tasting pack was M&H’s ‘Classic Cask’, a 3yo aged in 75% ex-bourbon, 20% ex-red wine STR and 5% virgin oak and bottled at the magical 46% ABV. To me the nose was oily, creamy and gooey, with peach, apricot, custard, butterscotch and marshmallow, while the mouth was dry, with toasted timber and wine. It was really different to anything I could think of, which I suspect was a product of the unique Israeli terroir and climate, but I really liked it.
Speaking of the climate, the high daily temperatures and humidity and cool night develop huge amounts of action in the barrels, meaning that maturity is reached very quickly. There is a price to be paid though, as the angels’ share is around 9-11% annually (and can even be as high as 25% in areas like the Dead Sea!!!). Ideally Tal and Tomer would like to see their larger barrels reaching around 4-7 years in Tel Aviv and 4 years in other areas.
As well as the Classic Cask, the other drams in the core range will include ex-sherry, ex-wine and peated (using peated barley from the Czech Republic). Additionally, there will also be a revolving special edition range featuring interesting editions such as the ex-pomegranate casks and Israeli ex-chardonnay casks from the Jerusalem mountains.
The tour ended with a tasting of M&H’s Levantine gin, made using za’atar (a ancient native oregano), and their barrel aged gin under the cheerful gaze of Oded Weiss, M&H’s gin specialist. While Tal rustled up some G&T’s garnished with orange peel and fresh thyme, the team took some questions and reflected on the nature of their operation.
According to Tal and Tomer, in general Israeli consumption of alcohol is quite low, so M&H was founded with export in mind (which is lucky for Australia). “There aren’t really any rules in Israel around whisky production, so we decided to follow the most respected model out there, Scotland. That’s the reason we went for a whisky that was at least 3yo, as the international market would accept that more easily and allow us to build a solid reputation based on our quality.”
In Tal’s eyes, one of the major benefits of being a craft distillery, particularly in Israel, is the flexibility: “We throw ideas around as a team, like ‘wanna do a rum cask? Yeah, let’s do that!’. It’s about running ahead and thinking outside the box.” Tomer agrees: “Where we live is the culture capital of Israel and we’re able to draw influence from all over the world. Tel Aviv itself means ‘old ruins’ and ‘spring’, which I think is a reflection on how we make our whisky. It’s traditional ways with crazy new ideas.”
As Ian brought the session to a close, I reflected on the experience I had just had. I’ve been to internet tastings before, but I still think it was pretty amazing that I was able to sit here in Tassie, with everything that’s been going on in the world lately, and ‘visit’ a distillery in Tel Aviv in real time, something that I would probably never have a chance to experience otherwise (you never know though…). I suspect that live online events will become a staple in the future and allow the whisky community to connect with each other and share their passion in new and creative ways.
If there’s a silver lining to come out of COVID-19, it’s that what’s keeping us apart might just bring us together across the world like never before. And these days, that can only be a good thing, right?
You can purchase Milk & Honey Distillery’s products in Australia from The Spirit Safe
This episode contains:
– The Waffle, where we discuss/gossip about developments at Tasmania’s most famous distillery and speculate at the plans of their AWH overlords
– The Whisky, where we review the TIB vatted malt 3, Tim Duckett’s cheapest release yet! and
– Mystery Whisky, where Nick nearly figures out a duty free Bunnahabhain but fails at the final hurdle
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
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
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
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.
Amazing what you can fit in a shipping container
“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.”
It looks like a wizard’s laboratory
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.”
The keg still is ready to kick juniper arse
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.
Tyler Clark and his copper creation
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…)
The view from Lodge Hill over the Derwent Valley
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.”
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
For those following the podcast feed lately you will have noticed all the old episodes appearing on the feed – but now we’re up to date and it’s time to release a brand new show! Have a listen and let us know your thoughts on social media or in the comments!
This episode contains:
– The Waffle, where an old bottle of bottom shelf makes the Wafflers wonder if they may be snobbier about whisky than they thought;
– The whisky, where the boys confront what was, for a brief time, the peatiest whisky on earth;
– Mystery Whisky, where Ted effectively cheats by bringing a bottle which is not made from barley, corn or rye; and
– Whisky Would You Rather, where the cream of the Tasmanian crop goes head to head