hipster

A whisky identity crisis

Posted by: Nick

Warning: may seem like an actual blog article.

Good news, folks, the word of the Waffle is spreading. Our local paper The Advocate recently published an excellent article about the blog and the tasting nights we are running. My only issue? It seems Ted and I have inadvertently become Burnie’s most famous hipsters. Here’s the headline:

Advocate screen shot

So… am I really a hipster?

I mean, I have been known to grow a beard. I like brunch. And Ted’s glasses are a bit pretentious. But a hipster?

The label of course refers not to our occasionally-groomed facial hair but to our fanaticism to whisky. I mean, we kinda do run a successful whisky blog… This, coupled with the fact we’re under the age of thirty does kind of point towards hipsterdom.

The only problem is it’s not true – in my eyes at least. I am absolutely a whisky nerd, that title I cannot shake. I will even admit that I can veer wildly between drinking buddy and whisky snob (“My shout buddy! As long as you leave out the ice this time!”) But surely people referring to me as a hipster simply because I can recite all eight (and a half) distilleries on Islay is a step too far.

And then I realised. Just because people refer to me as a hipster, it doesn’t make me one. In fact, they probably just don’t have alternative terminology. So I shall boldly proclaim to the whisky loving public: I identify as a Waffler. I drink plenty of whisky and use plenty of words to talk about the stuff.

So let’s start a Waffly revolution! Let’s give those that call us hipsters an alternative title! Let’s Waffle on until our significant others roll their eyes and turn up MasterChef! Keep on Waffling, my friends. Keep on Waffling.

Bakery Hill: the final frontier

Posted by: Nick

Bakery Hill Tasting 5

Many bakers. Many hills.

Lark? Check.

Nant? Yep.

Limeburners? Sure have!

Hellyers Road? Of course.

Starward? Been there, done that.

Bakery Hill? Ah.

There it was: the one black mark on my record of Australian whisky tasting. I had never tried anything from Victoria’s acclaimed Bakery Hill Distillery. This had to be rectified. But how?

I decided to employ the tactic used by whisky drinkers throughout the ages: I would go to a bar.

The bar in question was the Woodlands Hotel in Coburg. And despite not being near any trees, let alone woods, it was an excellent establishment. As well as providing me with multiple pints of locally produced cider and one of the best burgers I’ve had in my life, they also stocked not one, not two, not even three, but four (I know, FOUR!) different bottles of Bakery Hill.

I glanced across the table at my friend and drinking-buddy-of-the-moment Viv, and nodded. Either by telepathy or the fact that we had previously discussed doing a tasting, we both knew: tonight was the night.

Bakery Hill Tasting 2

My drinking buddy Viv (sadly Ted was in the wrong state)

The four varieties were each as tempting as the next. There was the classically titled Classic Malt. Next to it was the doubly exciting Double Wood. I had a strong urge to try the Cask Strength. And finally, how could we resist the Peated Malt. One of each, we demanded.

One sip into the Classic Malt, I knew that I was onto something. It was an enormous revelation: an elation! Which was also my reaction upon trying it. Raisins, condensed milk, limes, dates. Deliciousness. Viv concurred, labelling it simply: “tasty” and admitting he could drink an entire bottle.

The Classic Malt smelt amazing, but the Double Wood smelt better with notes of vanilla, even dark rum! It was longer, more complex and nuanced. Viv decided it was “tastier”, and “what whisky should be like”.

The Cask Strength was next. And boy was the finish long. It was warm with caramel, spicy cinnamon – even garlic. Viv decreed it “tasty” and claimed that it was so smooth you would not think it 60%.

Finally came the Peated Malt. We possibly had saved the best til last. There was smoke and there was vanilla. There was smoke and there was fruit salad. There was smoke and there was… plenty. This was no Islay peat monster. It was subtle, without compromising on the smoke. Viv agreed: “tasty smoke”.

Bakery Hill Tasting 3

This is the one. Equal best. With three others…

We left the bar oblivious to the cold, kept warm by our whisky coats. It had been a fascinating night, tasting the range of Bakery Hill products vertically while not ending up horizontally. If you are ever near the Woodlands Hotel in Coburg, nip in for a nip. It is well worth it. I already had a huge level of respect for Australian whisky when I entered the bar. And I left it with even more.

Bakery Hill Tasting 1

Mmm… tasty…

Navigating to the New World Distillery: meet the purveyors of Starward

Posted by: Nick

New World visit 1

Behold, the New World of whisky!

The New World Distillery is a whisky-making establishment like no other. Equal parts industrial warehouse, hipster bar and mad scientist’s laboratory, stepping through the door I felt like I had slipped down my very own rabbit hole into whisky-wonderland.

Located in Melbourne’s north, the distillery is just a stone’s throw away from the bustling international airport. This is appropriate as the building is a vast refurbished aircraft hangar. The huge room is separated into partitions by rows of whisky barrels – a particularly novel bond store! In one corner of the room is a classy-looking bar with shelves bearing a massive range of the whiskies made on site – each with a premise more curious than the last. It was clearly going to be a good evening.

New World visit 6

Is that a pumpkin spiced gin amongst that lot?

Before settling in at the bar for an extended tasting session, there was the small matter of the tour. My guide on this adventure around the immense room was Paul, a man who I discovered was no stranger to a bit of whisky waffling. While the whisky production at his distillery was covered in detail, we also got sidetracked with conversations about peat, barley farming, excise tax and wood-smoked barley.

New World Distillery has been operating since 2010, releasing their main product under the label Starward. While Starward was originally exclusively Apera matured spirit, they have recently released a second variety aged in ex-Barossa Valley Shiraz casks. These aren’t the only bottles being created here however. The people at New World enjoy pushing boundaries; if not breaking the rules, certainly bending them a little. The most successful of these are released as a special range known as ‘New World Projects’ and well worth checking out.

The tour is engaging and informative: in particular Paul’s analogies likening making wort to brewing a cup of tea and charring barrels to burning sugar, explaining these obscure concepts effectively. I also got a generous swig of the new make spirit which I found light and fruity without losing its typical high-alcohol warmth. All in all it was one of the more (dangerously) easy-drinking new makes I’ve tried.

New World visit 3

Whisky always tastes better when wearing a high-vis vest

New World also came across as one of the hardest working distilleries going around. With a staff of only five on the floor and three behind the scenes (and Dan), they still manage to conduct three distillations a day. This is achieved by long shifts, late finishes and shared responsibilities, as well as a basketball hoop to keep the staff sane. This hard working approach is one of the biggest factors in ensuring their product is one of the most affordable Australian whiskies going around.

New World visit 4 - Copy

Starward score a three pointer!

After the tour I took a seat at the bar near a toasty gas heater and sampled the products I had just learned about. First was a comparison between the two Starward bottlings: the Apera cask and the wine cask varieties. While the Apera matured whisky was syrupy and raisiny, the Shiraz aged drop was more savoury with oaky tannins. I still confess to preferring the original Starward release, but my friends who accompanied me on my visit unanimously favoured the wine cask.

New World visit 5

Different constellations for different casks

From here I moved onto the bar’s extensive range of New World Projects bottles. These ranged from the sublime – two magnificent port matured whiskies – to the ridiculous – a perfectly clear three year old whisky with all the coloured components of the drop removed. There was also a wonderful 56.3% ‘doublewood’ bottle which had been matured in both the wine and Apera barrels, and a Heartwood-esque whisky with an alcohol percentage in the sixties known as the ‘Smoke and Mirrors’.

New World visit

One day all this will be mine… if I save up enough money to buy every barrel.

I left the giant hangar at the end of the night inspired by the products made in my home country. I was once again amazed by the vast contrast in flavours that can be created within a drink which only contains three ingredients. There are some great things happening in the Australian whisky industry and the guys at New World Distillery are right at the forefront.

The New World Distillery is open for tastings and tours at their site at Essendon Fields on Fridays from 6pm and on Saturdays between 2pm and 6pm.