Laphroaig

Whisky Waffle Podcast Episode 3

Posted by: Nick

In this exciting episode/drunken romp we include the following segments:

– The Waffle, where we discuss what a single malt whisky actually is
– The Whisky, where we drink the Starward single malt and the Laphroaig Quarter Cask
– Sour Plums, where Ted makes Nick look like a complete pretender. Well, even more of a complete pretender; and:
– Drinking buddies, where a third voice joins us for a chat – and this one speaks in a Scottish accent!

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Lagavulin: 200 years of peated perfection

Posted by: Ted

lagavulin

Here at Whisky Waffle we understand the gravitas of celebrating a bicentennial birthday. When we sprang into existence in 1988, we arrived just in time to witness Australia’s 200th year as a nation (although one of us saw a few months more of it than the other). Now we are all grown up and are excited to be able to witness another bicentennial milestone, the anniversary of a distillery that is rather close to our hearts:

Happy 200th Birthday Lagavulin!

Founded in 1816 by John Jonston and Archibald Campbell, Lagavulin has now entered the prestigious Islay old-boys club, joining the company of fellow veterans Ardbeg, Bowmore, Bunnahabhain and Laphroaig.

lagavulin-ted

Nestled on the shoreline just a couple of miles East of Port Ellen, the Diageo-owned distillery is classic Islay, with whitewashed walls bearing the name of the distillery in giant black letters on the seaward side and elegant pagodas peeking above the roof line. Inside, guests are greeted by age polished timber and leather chairs, painting a romantic view of yesteryear. Not forgetting of course the glossy copper stills and the ever-present scent of peat and spirit rising to meet the angels…

lagavulin-chairs
To celebrate the big milestone Lagavulin has released a special edition 8 year old bottling, which aims to recreate a bottling sampled by historical Waffler Alfred Barnard in 1886. Now, bear in mind an 8 year old whisky was considered nigh-on ancient back in the day and Barnard described that one as as “exceptionally fine”.

With such high praise from the 19th century, Nick immediately decided to add it to his collection. However, seeing that 2016 marked a 200 year celebration he thought ‘why stop there’ and promptly bought the 2014 edition of the Lagavulin 12 Year Old Cask Strength. When Ted added his Whisky Waffle favourite the 16 Year Old into the mix, we had quite the ingredients for a special Lagavulin birthday bash! Or as we didn’t refer to it at the time but should have: a peat party!

lagavulin-all

On the nose the 16yo was straight up coastal, with a salty, iodiny, seaweedy hit. But then we found… bananas? Perhaps banana chips, as well as dry-aged meat, terracotta, copper and crushed grass. The flavour was all about the tangy peat, but there were earthy notes such as mossy paving stones and singed oak branches.

After the subtle, balanced nature of the 16yo, the 8yo stopped us dead in our tracks and then made us jump up and down with excitement. The colour for one thing was crazy, like the palest white wine, certainly no Diageo caramel in sight there. The nose was decidedly new-makey. Raw. Ashy. A good deep breath delivered a big hit of green fruit. The flavour was fresh, crisp and bright, with the fire still burning across the palate. Summer peat. The finish was rather excellent, being sharp like a tailored charcoal suit. Everything about the 8yo served to highlight the smoothness of the 16yo.

Finally it was the turn of the cask strength 12yo, probably the dark horse of the bunch. Phwoar, what a whisky. It was young, exciting and complex, like a teenage poet. It was Bond, Die Hard and Crank… on Speed. The finish provided a peaty punch that really scratched that itch. There’s something about young peated whisky that just works.

lagavulin-nick
We’ve always had a connection with Lagavulin, even before we started the whole Whisky Waffle malarkey. To be fair, the 16yo was the first whisky that ever blew our minds and made us think that whisky was something more than an additive to Coke. Hopefully this gem of Islay continues another 200 years and beyond, but who knows what the future may bring. Maybe one day in the far flung future a descendant of Howard Carter will be leading an expedition to explore the ruins on a lonely island off the old Scottish coast. Perhaps they will discover a door sealed with a dusty cartouche bearing the legend ‘Lagavulin Distillery Est. 1816 Isla’ and upon gaining entry to the chamber within, will stumble across a hoard of barrels containing the fabled peated gold of Islay…

Reflections on a visit to Islay

Posted by: Nick

nick-port-ellen-lighthouse

It is no exaggeration when I say that the isle of Islay is, without a doubt, my favourite place that I have ever had the pleasure of visiting. The quaint lime washed houses of Port Ellen, the spectacular coastline and beaches, the stark peat bogs and the friendly locals waving as you drive by all combine to create a coastal utopia. And then there’s the whisky. Ah… the whisky…

There is a reason that drams made on this Hebridean isle are famous the world over: they taste like nothing else on earth. Smoky, salty, oily and fiery as hell itself. On my first (gloriously sunny!) day upon the island I visited Ardbeg, Lagavulin and Laphroaig: the worlds’ ultimate pub crawl. In the evening I lay down on the sand at Kintra Beach and watched the sun go down with a belly full of South-Ileach whisky. There  was not a more content man on the planet.

The next day I stood beneath the distinctive Port Ellen lighthouse, looked across the bay and felt more connected to a place than I have ever experienced in my life. I would go back today. I would drop everything. Just for one more whiff of that peaty air. Just for one drop of that liquid aptly described as the water of life.

nick-content

#IslayWeek

#LetsGetPeaty

Whisky Waffle launch Islay Week

Posted by: Nick

port-nahabhain

Whether you live in Scotland or Australia, December is a good month to be drinking peated whisky. In the Northern Hemisphere the locals are battening down the hatches and preparing to ride out another winter with a smoky dram warming the cockles in the evening. Here in the southern reaches of the world summer is upon us and with it the scent of BBQ smoke drifting across the country.

With this in mind, Whisky Waffle are excited to announce our biggest event week yet, reviewing drams produced on that iconic whisky island: Islay. Throughout the week we shall fill in a few shameful gaps in our reviews catalogue, reflect on our respective trips there and celebrate the 200th birthday of a favourite distillery of ours.

It’s going to be a huge week and one that every whisky fan will need to check out. Log on each day leading up to Christmas for a new article – think of it as a peated advent calendar. So let’s raise a smoky dram and kick off Whisky Waffle’s Islay Week!

Four must-visit Scottish whisky distilleries

Posted by: Nick

Nick in Scotland

So you’ve travelled to Scotland. You’ve climbed to the top of Edinburgh Castle, eaten a plate of Haggis and failed to find the Loch Ness Monster. Your Scottish experience is complete but for one final destination. The country is synonymous with several things – including men in skirts and losing at football – but most famously of all, it is known for its whisky. Therefore on your travels it is compulsory to stop in at one or two distilleries and see exactly how the stuff is made. Of course, that means narrowing it down to one or two from the hundreds of options – not an easy task.

It was not long ago that I made a trip to whisky’s spiritual home (pun entirely intended) and thought I would share a few of my recommendations to check out after a hard day’s not-spotting Nessie.

Auchentoshan:

Auchen

This distillery is as accessible to visit as the whisky is to drink. Located just outside of Glasgow, Auchentoshan is right on the way for tourists looking to explore Loch Lomond or venture into the highlands. The distillery itself is extremely pretty and the friendly staff run a slick tour. The tasting session at the end covers the core range, though if you’re lucky they may find you something special to try behind the bar. The drams themselves are easy drinking and perfect for those who are slightly hesitant about whisky!

Ardbeg:

PE Ardb

The ultimate fanboy distillery. If you’re keen on your peated whisky then a trip to Ardbeg should be the number one priority. Granted, it is on a little island off Scotland’s west coast, but is the most magical place when you get there. Every corner of the distillery emanates old world charm, and if you select a premium tasting session, some of the drams they bring you in their little back room are mind-blowing. Ardbeg are famous for producing rare one-off bottlings which, unless you happen to be mates with the distiller, you are unlikely to get to try too many of. Do the tour, however, and who knows what you may find – Ardbog, Alligator, Supernova, Dark Cove… one dram of any of these makes the price of admission worthwhile.

Supernovas

Glenfiddich:

To get an idea about the scale of the Scottish whisky industry, do the tour at Glenfiddich. They are the largest producer of single malt in the country and their distillery, therefore, is huge! Twenty-eight stills are in operation, each big enough to make Lark’s copper pot look like a key ring. There really is a sense of awe as you walk among the machinery and through the bondstores. It’s certainly a popular one, with thousands of tourists going through the establishment each day, however if you spend a couple of extra pounds they’ll put you in a smaller, more intimate group and give you the added bonus of checking out warehouse 8 – the Solera facility – where you can see them vatting vast amounts of whisky to create, among other bottles, their 15 year old. The tasting that follows walks you through the 12, 15, 18 and 21 Year Old expressions – yes, that’s right, 21 year old! Not all distilleries churn out a 21 year old regularly on a tour.

Glen Stills

Bruichladdich:

A trip to Bruichladdich is the perfect whisky experience. Firstly, the staff are some of the coolest and most entertaining people in the business. Secondly, their equipment, in particular their mash tun, is all beautifully ancient. It’s like an antique shop where the gear comes alive at night when the owners leave! Finally, and most importantly, there’s the tastings. Oh man. Bruichladdich are famous for innovation and experimentation, the result of which is a large number of fascinating whiskies to try. A rum matured whisky – can I try that? Sure! A new Octomore – do you mind if I… Go for it! How about that double matured… Get it down you! In short, a trip to Bruichladdich is compulsory if you ever find yourself in the area – and by the area, I mean in the Northern Hemisphere!

Bruich

These are, of course, just four of my picks based on one visit and I realise that as far as excellent distilleries go I am barely scratching the surface. So what places have you been to that you would recommend people make it along to? Let me know in the comments and I’ll see if I can hit them up on my next trip to the whisky motherland!

Warehouse 8

 

Hellyers Road Peated

Reviewed by: Ted

Hellyers Road Peated

So, you’re a big fan of peated Scottish single malts, but in order to save the world from certain destruction (just go with it, ok?) you have to buy a Tasmanian whisky. What are you going to do? Never fear, Hellyers Road has your peat needs covered with their appropriately named Peated expression

When it comes to peated whisky in Tasmania, the situation is a little more complex than first meets the eye. Tasmania actually has its own peat bogs, however the smoke is quite different to the Scottish stuff, being softer, gentler and more rounded. It is also restricted to a few distilleries that own leases to the bogs (the rest is locked up in national parks and the like).

In Hellyers Road’s case they don’t have access to a native bog, so instead they import peated barley all the way from maltings in Inverness, Scotland. The side-effect of this is that Hellyers Road Peated is much more closely aligned to Scottish drams than other Tasmanian malts (side note: Hellyers Road use local grown barley for their non-peated expressions).

Nosing the Peated expression is like standing in a grain storehouse, grabbing a big handful of peat-smoked barley and taking a deep sniff. Underneath the big, fat, bold, smoky cereal flavours can be found cocoa, black currants, pencil shavings and smouldering leaves.

The first layer of taste is what you would probably expect from a heavily peated whisky – strong, thick smoke that billows around the mouth, a bit like standing on the wrong side of the campfire. When you clear away the smoke however, you are left with a light, smooth and slightly sweet dram, without too much else going on. The finish is long and smoky, but gentle. In fact, the smoke probably rounds out the feel of the dram as a whole, smoothing out some of the harsher edges that can be found in a younger whisky such as this.

When compared to a traditional Islay single malt like Laphroaig or Ardbeg, the Hellyers Road Peated perhaps misses some of the strong coastal flavours that punch through from underneath, but makes it up in other areas. A light whisky, heavily peated, this Hellyers Road expression delivers a different experience to anything else available from Tasmania.

★★★

HR n Ted

Tasmanian whisky: One state. Three ingredients. Unlimited flavour.

#TasWhiskyWeek

Whisky Live comes to Hobart

Posted by: Nick and Ted

Whisky and Tasmania have become synonymous, like MONA and controversial works of art. Surprisingly however, Australia’s premier whisky tasting event has never reached our spirited shores.

Well folks, the wait is over. Whisky Live 2016 will be setting up camp in Hobart on July 30th, bringing along with it a carnival of whiskies from all over the world.

Whisky Live Brisbane 1
According to event organiser Ken Bromfield, the purpose of Whisky Live is to “… invite those new and old to the golden spirit to taste the range of whiskies and hopefully discover something they love.”

Whisky Live Hobart 2016 will be held at the Grand Chancellor Hotel, with two sessions available: 1pm and 6pm. Tickets are $99: an especially reasonable price considering that they include a large range of tastings from Tasmania and around the world, such as:

⁃       Lark, Sullivan’s Cove, Overeem and Hellyer’s Road from Tasmania
⁃       Glenfiddich, Glenlivet, Laphroaig and Talisker from Scotland
⁃       Paul John from India

Whisky Live Mark Littler

…and come with a chance to meet distillers! Hi Mark!

As well as the whiskies, the tickets also include an assortment of food to graze on while tasting and a Glencairn glass to keep. In addition, event attendees can visit the Old & Rare Bar, where tastings of hard-to-find drams are available for purchase.

The Whisky Waffle boys will be there on the day to cover all the action and ramble on about all the fantastic whisky on offer. We’d love to see as many locals come out and support Whisky Live Hobart 2016 as possible; if you happen to spot us come over and have a waffle about whisky.

Tickets are available online at: www.whiskylive.com.au/hobart/buytickets.html

To get a feel for event if you have never been, have a read of our experiences at Whisky Live Melbourne last year. It was a fun day…
https://whiskywaffle.com/2015/07/31/waffling-at-whisky-live/

The Top 5 Islay Distilleries

Posted by: Nick

Streets of Bowmore whisky waffle

If I were to take four flights, one lengthy bus ride and a ferry crossing, as well as being broke and jetlagged, I would also be in my favourite place in the world, the mythical Isle of Islay. While my own home state of Tasmania contains many fantastic distilleries, I know that this Hebridean island will forever be: The Whisky Isle.

Islay is currently home to eight distilleries, which is not bad for a tiny island with a population that would fit into the MCG thirty times over. I do of course only speak hypothetically, because in real life the people of Islay would not deign to leave this most wonderful island – not even to attend the Boxing Day Test Match.

All eight Ileach distilleries make fascinating, varied and outstanding whiskies. But today I count down my top five favourites, those establishments that have helped shape the Whisky Waffler I am today.

5 Kilchoman

Kilchoman is the relative new kid on the block, only in operation since 2005, however the standard of whisky they are creating is astonishing. They take an old familiar flavour and reinvent it, producing something refreshingly new, and yet at the same time distinctly Islay.

One sip reflects the traditional Islay flavours that so perfectly accompany winter storms as they roll in off the Atlantic, testing the water proofing of the local cottages, and yet their whiskies are also bright, young, and energetic. They are surprisingly complex, and, most importantly of all, they are improving all the time. Kilchoman is that annoying combination of athleticism and brains: it is the top football star with the chiselled good looks that goes on to become a neurosurgeon. So with this in mind there is no doubt that Kilchoman is a distillery to watch out for in the future.

4 Bruichladdich

4 bruichladdich

Jim McEwan took over the then derelict Bruichladdich Distillery in 2001 and, after initially being called crazy, has seen it go from strength to strength. Known for its innovation, the distillery creates not one, not two, but three different series of bottlings, all with their unique style. Firstly and foremost are the lightly peated drams produced under their own name, Bruichladdich. Secondly, the more traditional and heavier-peated Port Charlotte, named after the long-since shut distillery that was once based a few miles away. Finally the famous (or infamous) Octomore range, marketed, correctly, as the most heavily peated whiskies in the world.

If I were to work at a distillery on Islay, this would have to be it. It combines traditional methods (the may-as-well-be-antique mashtuns) with experimentation (I heard rumour of a tequila cask hidden away in the bond store somewhere). Most of all, Bruichladdich are a community-focused distillery. Jim McEwan has achieved many great things across his career, but he claims the number of Ileach people he employs is the one that fills him with the most pride.

3 Laphroaig

3 Laphroaig whisky waffle

When you think Islay whiskies, you think peat – and no distillery on earth does peat like Laphroaig. The whisky produced here may not be to everyone’s taste, but it sure is to mine. One sniff transports me to bonfires, seaside camping trips and, as I discovered later, the sensation of getting out of the car on Islay and inhaling the peat-thick fresh air. The whisky made by Laphroaig is iconic and rightfully among the most famous made on the island.

Whiskies made at Laphroaig are unapologetic. If you don’t like your drams peated, run for the hills (if you can actually find any on Islay) as the manufacturers don’t care. I find this attitude appealing however. I know what I’m going to get from Laphroaig and I know that it will comfort me after a tough day at work or celebrate with me as I raise a toast with my friends.

While they have the second biggest output of any distillery on Islay, they still conduct traditional floor maltings and fire up their own peat kilns for a percentage of their product. I’ve been lucky enough to stand in the large kilns, and even luckier that this occurred while they were not operating! Laphroaig is Islay to a tee and an unmissable stop if you visit the island.

2 Lagavulin

2 Laga whisky waffle

First trying the Lagavulin 16 Year Old was a revelation in my whisky-drinking life. What was this spirit that burned like a roaring bonfire in my mouth? What were these charred-fruit flavours that followed? I’d certainly never tasted anything like it and I’ve certainly never looked back.

Several years later I have tried a range of peated whiskies and loved most of them. But the Lagavulin 16 is still up there amongst the best.

What separates Lagavulin from the rest is a sense of class. While other distilleries, rightfully, let the wild peat-monster roam free, Lagavulin has it well trained, even walking to heel. With some of the Distillers’ Editions it will even sit and roll over! This allows a magnificent balance between peat and sherry flavours which really sets it up as the classiest of Islay’s whiskies.

1 Ardbeg

1 Ardbeg whisky waffle

While all distilleries on Islay offer many brilliant and varied drams, it is Ardbeg that I believe captures the ‘spirit’ of the island the best. With a slab of peat, a splash of history and a smattering of actual magic, you cannot help but fall in love with the drams, the atmosphere and the portrait on the wall of Shortie the Dog, the Ardbeg mascot.

Ardbeg are famous for once a year releasing a frustratingly small amount of limited edition bottles which seem destined to sit unopened on wealthy collectors’ shelves. But on the rare occasion you get to try one, you will see what the hype is about: Alligator, Galileo and of course Supernova are all enticingly titled as well as deliciously flavoured.

Their regular bottles cannot be forgotten, either. In Uigeadail they have produced a strong candidate for worlds best peated whisky, the Coryvrekkan has one of the longest finishes going around (and around and around!) and as for their ‘entry level’ – is there a finer 10 year old bottle in world whisky? Possibly not.

Ardbeg is many people’s favourite distillery. And it is not hard to figure out why. Put simply, it is because it is among the best.

Nick at Port Ellen lighthouse whisky waffle

This list, of course, is only my (somewhat subjective) opinion. It is by no means definitive. What are your top five favourite Islay distilleries? Let us know in the comments and we will slam you for being wrong! Er… I mean, we will respect your opinion greatly! That’s the one!

Whisky Tales: Stories to drink to

Posted by: Nick and Ted

We like drinking whisky. We also like writing about whisky. So when we heard that the Tasmanian Writers’ Centre was holding an event combining the two, we packed our bags and cruised off down the highway to hell Hobart to make an appearance.

‘Whisky Tales: Stories You Can Drink To’ featured cartoonist-at-large Jon Kudelka, co-author of ‘Kudelka and First Dog’s Spiritual Journey’, and Bernard Lloyd, true waffler and author of the upcoming book ‘Tasmanian Whisky: The Devils Share’. The evening was hosted by Tasmanian Whisky Tours founder and quality beard grower Brett Steel.

1

Bernard and Jon: Whisky Writings answer to Statler and Waldorf

Of course, we must not forget the 50 strong audience, who bore witness to a night of sensational banter between the three protagonists as they discussed the history of Tasmanian whisky, the state of the State’s distilleries and just why Pete Bignell is such a good bloke.

Upon arriving we were disappointed to discover that our talk clashed with the intriguing sounding ‘Tasmania: A land of dregs, bogans and third generation morons’. It seemed that a bogans first policy was in swing too, as while patrons for the other talk waltzed straight in, we were forced to loiter in the lobby with Bob Brown. We came up with a number of theories as to the nature of the delay:

  1. A brawl had sparked up between whisky snobs and bogans, and all the bottles had been smashed to use as weapons.
  2. Jon Kudelka’s bicycle had got a puncture on top of Mt Wellington.
  3. Bernard Lloyd had offered to tell a staff member a brief anecdote.
  4. Brett Steel had tucked into a bottle of cask strength Lark to steady his nerves, and was found ‘napping’ under a table.
  5. There had been a rather bizarre incident involving an explosive pineapple and a Peruvian folk band who had wandered in from the market.

Finally we were permitted entry and made a rockstar’s entrance past the lone paparazzi lurking in the hall. We selected the closest table to the front and sat down to a platter of fine food and distilled beverages. We later discovered that the platters themselves were in fact barrel ends that had been specially made for the event that week.

2

Whisky Waffle and the Queen… Oh, and the wonderful Jon Kudelka!

Brett kicked off proceedings by announcing that the night would be filled with yarns, anecdotes and tall tales about the dirtier, grungier characters that make up the Tasmanian whisky industry (two of them being seated beside him). We learned about the beginnings of Tasmanian distilling from Bernard, when in the 1820s the Governor adopted an ‘if you can’t beat ’em, join ’em’ policy, allowing several land owners to start legally producing whisky.

Bear in mind that this was a similar sort of time to when famous Scottish distilleries such as Glenlivet, Laphroaig and Dalmore were being established, however the Tasmanians were shut down only several years later by decree of Governor Franklin. If they had been allowed to continue, who knows what they might have achieved.

3

Wafflers United

Jon discussed the Spiritual Journey, noting how Brett had bailed him out of what he described as a ‘massive cockup’ in the trips organisation. Turns out that Tasmanian distilleries like to have a well earned break on the weekends. Luckily, Brett was kind enough to provide an Audi and the offer to be designated driver on a week day.

Of course, the talk was only one highlight of the evening, the other being grain – of the distilled variety! There were three rare local drams on offer, and both of us were smugly able to identify each by smell alone. Each was paired with a delicious treat, although we debated whether the matchings might have worked better in a different order.

Stepping up to the crease as the opener was a cask strength Lark finished in the distillery’s own rum barrels, paired with a juicy oyster. Naturally there was plenty of vanilla, caramel and of course Lark’s signature orange, with a long warming finish.

Second drop was a Sullivans Cove bourbon wood single barrel paired with whisky soaked smoked salmon. In the Sullivans Cove we found lemon, toffee, salt and herbal notes, with a delicate zesty finish.

The last man standing was what Brett described as ‘fanboy whisky’. It was one of Belgrove’s mad creations, a 100% rye matured in Pinot Noir casks, paired with a hazelnut chocolate. It was a stark contrast to the other two, which pleasantly intrigued us. Lashings of plum jam, squashed strawberries, spice, wood and apparently a finish akin to sucking on a HB pencil (many thanks to our new friend Julian for that particular gem of a tasting note).

4 lads

Because all the cool people have slogans on the back of their t-shirts

As much as we like to think we know about Tasmanian whisky, nights like this prove there’s an awful lot we don’t. We left feeling enlightened, inspired and grateful to be a part of the whisky scene in our home state. After the talk came to an end we filtered out to grab a signature with Jon, a pint with Bernard and a dram with Brett… and later, many drunken selfies with our new friends.

Tasmanian whisky, bringing people together since 1820.

5

Exhibit A

Waffling at Whisky Live

Posted by: Nick and Ted

Whisky Live 1

That’s right, we got Whisky Waffle shirts!

“If you love whisky, it’s the place to be”, said Colin, whisky enthusiast and fellow drunkard. It was 4pm. We’d been imbibing the amber nectar for three hours. To be honest, conversations about the merits of whisky were not exactly hard to come by at this end of the afternoon. We, the Whisky Waffle boys, knew that we had come to the right place. And where was that you may ask? It could only be Whisky Live 2015, Melbourne edition.

As semi-amateur whisky journalists (just go with it, ok!) we were keen to make it to Australia’s premier whisky event, despite Jetstar’s best efforts to delay us. Oh, and Public Transport Victoria didn’t help us much, either. As a consequence, it was remarkable that we wandered into the St Kilda Town Hall a mere 10 minutes late.

We were greeted with green shoulder bags, complimentary Glencairns and more whiskies than you could poke a valinch at (it’s a whisky thing, look it up). Our first port of call was to familiar faces: we kicked off our whisky journey sampling some new make spirit with Dean Jackson (and soon-to-be-solo distiller Robbie) from Redlands Estate and sampled some glorious Lark Classic Cask with Tas Whisky Tours’ Brett Steel. Good to hang out with the boys from back home.

Whisky Live 2

Nick, admiring Brett’s beard

We then hopped across the pond to visit Greg Petry, whose strong North American accent clearly revealed that his product was made by the NZ Whisky Company. Go figure. Incredibly, his youngest single malt was a mere 23 years old. After lamenting that we could not combine the initial flavour of the Doublewood with the finish of the 27 year old, we jetted off once more, this time landing in Japan. Here we learned how to pronounce Hakushu (Huck-shoo), and impressed a man in comedic Japanese sushi bar attire that we actually were interested in trying the Suntory Kakubin neat rather than in its traditional highball form (soda water, lemon, ice).

Using the stars, we returned to the New World to discover… cocktails? That’s right, the Lads from Starward were making Old Fashioneds, although it was their single malt we had come to try. Despite their wine cask being aimed at ‘real’ whisky drinkers, we both agreed that we still preferred the apera cask. Shows what we know (we’re semi-amateurs remember!). We then had a ‘Rich’ conversation with our friend from William Grant and Sons about the Balvenie. Ted was pleased about knocking back some 21 Year Old Port Wood without lowering the level of his own bottle! Fred, Independent Beverage Consultant at large, talked us through the range of Glenfiddichs and produced, to gasps of awe, a bottle of 26 Year Old from behind the bar. Yes please, we said. Our new friends Adam and Adam spied the gold lettering from the other side of the room and were more than happy to join us for a nip!

Whisky Live 3

26 year old whisky is best enjoyed in the company of Adams

Never being ones to turn down a free feed, we relined our stomachs to see us through the rest of the afternoon. Our next destination: India, and the distillery of Paul John. We mentioned our India-based whisky writing colleague, the Whisky Lady, to master distiller Michael John D’Souza – India’s a tiny country, not many people – they’re bound to know her, right? (Yeah right). “You mean Carissa?” he replied. The whisky world is a small place indeed.

Whisky Live 4

The newest converts to the Paul John phenomenon.

The whisky itself was a revelation. In fact, it was brilliant! Particularly the aptly named Brilliance, which tasted like nothing else that day. The peated varieties also tickled our fancy, which unfortunately could not be said of the Dry Fly wheat whisky, makers of the infamous Washington Wheat. Admittedly we spent as much time waffling as tasting at this end of the afternoon, the lubricant effect of the whisky loosening our tongues somewhat.

The moment of truth arrived. It was time to try the Glenlivet Founders Reserve, the replacement for our beloved Glenlivet 12 Year Old. And it tasted… well… decent. Maybe there’s hope yet. The rest of the range impressed us, too, in particular the Naddura Oloroso (plus: “they have dried banana here!” enthused Ted). We moved down the line to the mysterious Finlaggen, the dependable Bowmore and the classy Auchentoshan (where Nick drunkenly confessed his undying love for the distillery… repeatedly: “when I went there…” “…my FAVOURITE 12 year old…” “…did I mention I’ve been there?” etc etc).

Ted then whisked him away to attend a master class with master tweed wearer Dan Hutchins-Read to talk about the merits of a whisky that has definitely impressed us recently: the Glenrothes. As there were only four attendees to the session, we had ample time to wax lyrical and Ted may have fallen into the same trap as Nick (“I’ve written a lot of nice things about Glenrothes…” “…I love how you’re all about the vintages…” “…did I mention I’ve written a lot of nice things about you?” etc etc).

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Fashionable as our WW shirts were, we couldn’t match Dan for style!

After Nick had calmed Ted down, we staggered off on a mission to find the dram we’d been waiting all day for: the Laphroaig 15 Year Old. To our dismay, we were informed by Australia’s number one whisky fanatic, Dan Woolley, that they had long since run dry. But after seeing our sad little faces, he took pity and muttered that if we were to come back straight after the session finished he might be able to find a little something for us. We consoled ourselves by pairing a glass of Laphroaig 10 year Old with some oysters and a meeting with legendary bourbon distiller and maker of Russell’s Reserve: Eddie Russell. We may have been a little enthusiastic at this end of the day, but Eddie was a true southern gent and took us in his stride.

4.30 ticked over. The bottles began to vanish from the stalls. We wandered around dodging the polite requests of the security guards to leave. We had a mission to complete: and boy was the 15 Year Old worth it.

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Laphroaig’s man of steel, Dan Woolley

As we stumbled out of the St Kilda Town Hall amongst hordes of whisky fanatics, en route to the closest pub, we mused about our day. We had come to Whisky Live expecting to find many great whiskies and we had not been disappointed (46 times over, in fact!). But to be honest, the real joy of the day was to celebrate whisky with a bunch of fellow wafflers. That in itself was worth the price of admission.

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Whisky Live. Good times.