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Water of Life

Launch of Highlander Whisky Bar and Bunnahabhain

My first and long overdue encounter with Bunnahabhain was at the recent opening of the Highlander Whisky Bar at the Sir Stamford Hotel at Circular Quay, an establissement that has established itself as the home of whisky shows and related events, where it was recommended to me over a dispute of the merits of Islay whiskies.

Whisky Bars are mushrooming in Sydney yet the Highlander Bar has an edge with owner of renowned Alchemist Events and founder of the emporium known as World of Whisky, whisky luminary and conferencier par excellence David Ligoff having been at the helm when it came to curating the bar and its special offerings, e.g. a bespoke Whisky High Tea, with savoury and whisky infused sweet treats accompanied by a flight of the Chivas range, along with a ‘Whisky of the Month’ proffering rare and limited bottlings and bi- monthly Whisky Masterclasses with witty as Wilde themed tastings aimed to both educate and entertain – which they sure will as they will be conducted b whisky connoisseur David Ligoff himself.

Highlander Bar will for sure became a go-to third place – no matter if you are local or visiting from overseas - with its inviting ambience and portfolio of unique whiskies, many of which have never been tasted before on terra australis.

Now, Bunnahabhain – founded in 1881 and one of the great Islay eight I have not been exposed to, which upon the second sip of its 12 Years Old proved to be a shame. A wonderful atypical Islay drop as it does not rely on peat, which the whiskies from the Hebridean are usually known for.

Clocking in at 46.3%, non-chill filtered and natural in colour, it is surprisingly smooth and as soon as the nostrils are tickled by its dark fruit aromas and orangey chocolate notes, it elicits a Pavlovian response.

What materializes on the palate takes things to the next level, with the malty undertones of the oily mouthfeel being serenaded by apple, saline coastal and sherry notes and just a hint of subtle smokiness, of which we get more with the elongated finish that mixes in a bit of char and a nice melange of fruity spices.

A light-bodied yet nicely rounded complex expression from Islay, which benefits from the Sherry cask maturation and one that would serve as a great introduction to anyone who grapples with peatiness.  Ideal for an after-dinner dram.

Intrigued by the 12-Year-Old, I ventured on to a fairly new Bunnahabhain expression going under the Gaelic guise of Stiùireadair. An homage to the distillery’s shoreline, it is not unlike the 12-Year-Old bottled at 46.3% after having been matured in first and second fill Sherry casks.

On the nose there are sugary raisiney blackberry notes that with its malty core form a nice melange with the maritime character that forms the DNA of this drop, which pervades through to the palate in a warm manner, where nutty honey nuances meet hints of spicy cinnamon, spirity notes and sea salt.

The creamy finish is where things are taken up a notch as the Sherry casks shine through and what lingers is an exquisitely delicate chilli-chocolate character, that leaves one lusting for another dram.

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Photos by T

Water of Life – ArteNOM

Now, if you care for Tequila a tad more than shooting it, there are worlds to discover once you delve beyond the mainstream offerings that are crowding the shelves of your spirits dealer of choice. The beauty with Tequila is that contrary to other spirits, it is one of the most regulated alcoholic beverages there is, i.e. not only does it have to evolve from defined regional territory in Mexico and it also has to be extracted from Blue Webber Agave to be classified as such.

ArteNOM is a Tequila brand that I had not been exposed to prior to a Masterclass at Sydney’s go-to Tequila bar and restaurant Tequila Mockingbird, the curation of which ensures that its audience are only authentic quality spirits and a cuisine that proves to be exceptional, no matter if you are preferring Mexican fare or not.

An example of their expertise when it comes to cocktails was the Classic Margherita that was proffered as an aperitif. Carefully calibrated, it had a depth and character that is often overpowered by one ingredient if mixed by less skilled hands. Beautiful.

What makes ArteNOM different in their approach is that they are sourcing tequila from a range of different distilleries to then showcase the idiosyncratic DNA of the respective house with their expressions. Mauro Ribeiro of Cerbaco Distribution, who hosted the Cinco de Mayo Tequila masterclass, elaborated on the curation process, which is not only focussed on distilleries of distinct villages but is also informed by the altitude the respective agaves used have been grown – a factor that determines subtle flavour nuances.

Tequila ArteNOM Seleccion de 1579 Blanco Tequila is one of the highland Tequilas and the aroma tickles the nostrils with a pleasant waft of roasted agaves along with fruitier notes, think pineapple.

What hits the palate, what the nose promised is being continued whoever we now enter piquant territory along with hints of lime, which makes things interesting. The dry finish marries both spiciness and fruitiness with vegetal undertones. One nice sipping Tequila and one that made me excited about the other expressions that were to come.

Tequila Mockingbird’s cocktail interpretation of it materialized in form of a Puesta del Sol, which, being an Aperol aficionado, hit the spot exquisitely and matched with salmon gravlax, grapefruit mejunjie, pickled cucumber and aji rojo, a delight to behold – a feast both for the eyes and the palate.

Tequila ArteNOM Seleccion de 1414 Reposado Tequila is another highland one, however, it takes things up a notch or two. The fact that is has been aged in ex-Bourbon casks gives it a nice oaky nose and the trademark highland roasted agaves notes are complimented by hints of vanilla and white pepper. I found the Reposado to be spicier on the palate, which is expertly balanced by citrussy flavours. A major point of difference to the Blanco is the elongated finish, which serenades the palate with spiciness and underlines the Reposados bold characteristics. Nice.

Tequila Mockingbird used it as an ingredient for a rich Capitan de Coco cocktail, which was counteracted by a crispy pork belly al pastor taco, chipotle, crema ranchera and charred pineapple. The marriage of both was an example par excellence of how the chefs of the day not only set the stage for the Tequilas as with the other courses, but also expertly complemented different flavours to enrich the experience.

So far, so good.

Tequila ArteNOM Seleccion is a lowland Tequila and while the first two did not disappoint, things are getting way more sophisticated to which the fact that it is comprised of different Tequilas, aged individually for in between two to three years in different French Oak Casks, with the hybrid being matured for another year in ex-Bourbon casks certainly contributes.

Given the aforementioned, it is not further wondrous that he golden drop rests of a solid canvas of oakiness on which roasted agaves, chocolatey nuances and raisins unfold their characteristics. There is spice on the palate as are more delicate vegetal flavours, none of which overpowers the other. A masterstroke in calibrating seemingly opposed worlds and while I have yet to come across an arteNOM expression I would not enjoy sipping on, the Reposado is one to sit down with and dedicate ample time to.

Tequila Mockingbird created a Choc Vanilla Old Fashioned with it, which was substantiated with an espresso rubbed wagyu picanha – a course which not only the previous one showcased the excellent cuisine of Sydney’s go-to South American infused etablissement but also the craft that underpins the expertise of their mixologists.

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Photos by @k.a.vv

Bret Easton Ellis – White

Panmacmillan

White is in essence a compilation of eight essays based on two central themes responding to contemporary culture: The drawing of a demarcation line between generations and the way people conduct themselves in this day and age, i.e. devoid of integrity and authenticity.

Now, if you know Ellis from his previous literary emissions, you would be hard pressed to find it surprising that the way he goes about elaborating is informed by an outspoken, unapologetic and at times abrasive tone that channels his criticism of a popular culture the protagonists of which are according to his assessment, well, weak, overprotected and needy.

What makes White interesting for the Ellis aficionado is that is has autobiographical bits and pieces and references that pieced together give one a accurate idea of how he ticks and what his influences are.

One of this many gripes that repeatedly rise to the surface is what he perceives to be corporate fascism, i.e. art being tainted by underlying ideological messages, which is intriguing as one cannot help but sometimes think that Ellis’ own wealth is at least partly based on having arranged himself with the machine he prides himself on raging against.

He defines freedom as being able to express oneself without caring about the consequences, a position that he deliberately takes on when he muses about the signs of our times.

A hyperbolic, passionate and entertaining rant against everything corporate that certainly does not lack narcistic, at times petty and self-aggrandising nuances, and while some of his anecdotal meanderings seem to lack direction and significance, it reveals a lot about the man in terms of him thriving on being agitated and his need to express himself no matter if there is actually a point to it or not.

Mentors: How to Help and Be Helped

Russell Brand

Look at Russel Brand – what an evolution!

I would be hard pressed to claim that his recent emissions do not hold merit. While he has proved entertaining in the past, he has evolved to a stage where a deeper understanding of the human condition meets compassion and an astute assessment of the new world order.

The outcome is a book musing on what wanting wants.

Having indulged in fame and everything that comes with it, including the downfalls, this emission is based on his first-hand experience with the 12-step program, with his approach being based on the understanding that basically love and connection are integral ingredients for a way towards enlightenment.

Detailing his relationships with his mentors and shedding light on how they assisted him to get out of pickles, the essence of what he extracts is widely applicable when it comes to maximising one’s potential – i.e. it is relevant to the most highbrow as well as pedestrian reader and not just another celebrity preaching from the ivory tower of entitlement.

There’s heart, guts and wisdom along with an introduction to the people Brand considers to be his mentors and the reasons substantiating them being labelled as such.

Despite his Brand-esque more often than not entertaining detours, Russel’s writing is focused and succinct, however, there are still bits and pieces that indicate that the circumstances he reports from are slightly different from the one of the readers, who will not necessarily have had access to ashrams, psychologists, therapists and an entourage that caters to one’s every whim.

At large, his experiences are shared in a relatable manner and the fact that the end result, i.e. the person Russel Brand has graduated to become, is a better version of himself speaks for itself.

Does it inspire to find mentors? Maybe.

Do you need mentors? Well, having good ones will certainly be of advantage.

The main reason I find this book to be a worthwhile read is that it seems honest, at times surprisingly raw, and offers insights into realms most wish to find enlightenment in.

Thus Let Us Drink Beer – 3 Ravens

Every now and then one cannot help but think that certain alcoholica are covered. Been there, tried that, the rest are variations. Then you come across an entity that infuses the game with its idiosyncratic twist and makes things exciting again.

Enter 3 Ravens.

Based on a common core range, i.e. European style brews and ones inspired by American Ales, that was established in the early noughts, the fine people behind 3 Ravens ventured out and upped the ante with speciality ranges on either a seasonal or limited basis.

3 Ravens’ New World IPA was the first of the range that came across my palate and boy, was I in for a treat. Claiming that it is “hop forward” would be an understatement par excellence and the resulting limey, piney dankness has made it an instant favourite for boilermakers as its tropical flavour prove to set a great canvas on which a peaty scotch can unfold its nuances.

Now, IPAs tend vary quite a bit in terms of tastes, which keeps things interesting, however, the innovative approach which informs the liquid emissions of 3 Ravens take things up a notch or two.

Take Simcoe Juicy, where not only the name but even the appearance is reminiscent of a lemonade-y beverage, but its fruitiness combined with the core IPA flavour profile makes for one refreshing beer.

The Coffee & Blueberry Shake IPA – yes, you read right, is not just alluding to berry flavours but is based on blueberry puree combined with fruity hops, fresh roasted coffee beans, lactose, vanilla and a creamy base of oats and wheat. Add Mosaic and Bramling Cross hops and you got yourself something an intense yet immensely aromatic and drinkable West Coast IPA to have a whole lot of fun with.

3 Ravens’ Double IPA is more conservative in flavour yet no less fruity – a melange of grapefruit, pineapple, peachy flavours and honey is complimented by a delicate bitterness that makes it for one smooth NEIPA.

While some of the names and flavour profiles might have you think that these are novelty beers, the opposite is the case:

3 Ravens is a brewery that has mastered the alchemy of brewing high quality IPAs and then experimented to create nuanced and well-calibrated brews with subtle nuances that take you on a journey and make drinking beer fun again.

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photo by T