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Water of Life - Mount Gay

Lord Byron claimed that there is naught so much the spirit calms as rum and true religion. While I concur with Karl Marx who has attested to the calming effect of religion, i.e. declaring it as opium for the masses, I am new to the world of rum and have at times to be convinced of why I would find similar enjoyment in indulging in it as I do with whisky.

Tonight’s centre of attention were the emissions of one of the oldest existing rum houses, i.e. Mount Gay rum, a distillery based in Barbados and known for pioneering the use of double copper pot stills, whose Eclipse expression - named not only after the phenomenon of a solar eclipse but also a reference to the the passage of Halley's comet in 1910 – was introduced after an excellence daiquiri that was based on the silver expression.

Mount Gay’s Eclipse hits you with an array of flowery notes and the hints of vanilla create a seamless transition to the fruity nuances that unfold once it hits your palate before it exits through a spicy and oaky alley. Not overly complex yet with its creamy molasses, light-bodied viscosity and aged for up to two years in Kentucky oak ex-bourbon barrels quite nice as a sipper and as a utility rum and I’d imagine this to be the perfect adage to a good cup of tea or as an adult beverage after dinner.

Next up was Mount Gay’s Black Barrell, which as per the expression’s telling name, has been aged in heavily charred bourbon barrels. On the nose the bourbon barrels’ impact hits you first in the best way possible with a rich and warm melange of creamy vanilla, sultanas and hints of pepper. More vanilla finds itself on the palate, complemented by cinnamon and other spicy notes, before it culminates in a well-balanced, looping finish that can be best described in an extended hybrid of the notes.

A gorgeous, spicy and earthy rum with a thick creamy mouthfeel and definitely a step up from the Eclipse.

Completing the troika of tonight’s offerings was Mount Gay’s XO, i.e. “extra old” as it has been aged between eight and fifteen years in ex-bourbon barrels. Now, we are talking: Upon the first sip the borderline perfect balance of dryness and sweetness, wood and salivation won me over. Almost too smooth with its cinnamon-esque wood aroma, this is one distinguished rum that with its warmth goes down a treat. Paired with dessert, the fruity character of the XO was even more amplified.

If you harbour a weak spot for Glenmorangie’s Quinta Ruban Cask expression, this smooth yet robust one is the rum you want to try.

Now, having had the trio of the three rums was a nice introduction to what Mount Gay has to offer, however, it was to be topped by an epic expression that pretty much encapsulates the essence of the nexus between excellence in rum distilling and the craftmanship that Islay whiskies are known for: 

Mount Gay’s XO limited edition single blended Peated expression – a drop that after having been matured for eight to fifteen years in bourbon barrels, then gets its refined edge through a finish based on maturation in Islay peated whisky casks from Port Charlotte distillery.

Sounds like some serious rum / whisky crossover porn? Well, it does not only sound like it. It starts with the presentation, as the flask shaped bottle is housed in a wooden box.

Amber-mahogany in colour, this is one fruity, nutty rum number resting on a well-made bed of vanilla and fruity notes, clocking in at 57% that is serenaded by the trademark salty and smoky notes from the peated whisky casks.

What a velvety balance.

Salt.

Caramel.

Peat.

Banana.

Vanilla.

 Peppers.

Pineapple with a smoke finish that is subtle and simply amazing.

Have you started salivating yet? Well, you should . . .

A rich, superb and complex special edition indeed that proves to be an extension of Mount Gay’s excellent core range and one that grows with each sip.

The Mount Gay tasting was hosted at The Forgotten Cask, a Rum Bar & Kitchen on the rooftop of the Cauliflower hotel in Sydney’s Waterloo. If you ever find yourself in town, the bold and flavourful sustenance coming up from the kitchen along with the tiki inspired tropical décor that frames the over ninety rums and spirits on offer prove to be an enjoyable location to either be educated by the engaging staff’s rum expertise as well as a casual drink.

Read more Water of Life entries here.

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Photos by @k.a.vv

Good Music - What It Is and Who Gets to Decide

John J. Sheinbaum

Now that’s a good question, innit?

What constitutes “good music”?

Is it possible to designate, rank and classify music objectively?

What is the criteria?

Traditional ones? Can they be applied to artists and their emissions through time?  Does it apply to Beethoven in the same manner as to Drake and Black Sabbath?

John Sheinbaum starts off by elaborating on how music has been traditionally classified as good or bad before he ventures out to outline his own idiosyncratic framework for assessing music – one that does not subject itself to the dictatorship of categorization and one that deliberately transcends Schubladendenken, styles, moods or genre specific confines.

As the centre of Sheinbaum’s value system is simply the joy both of making music as well as the result on the recipient’s end – the ultimate common denominator.

Sheinbaum masterfully questions values, definitions and perceptions and lets the reader come to his / her own conclusions as he meanders his theories revolving around musical themes like deepness, unification, authenticity, originality, heroicness, connectivity and seriousness.

The merit of Sheinbaum’s emissions and what makes the book a never not enjoyable read lies in his compassionate and humane approach that is not only enthusiastic and optimistic in nature but challenges mainstream conceptions and the way we blindly follow along outworn traditions.

A recommendation for any music enthusiast and anyone who falls prey to the notion that one composer or musical style is superior to others.

Jill Sanders – Present Tense

Prestel Publishing

You might only know her from being a spearhead when it comes to haute couture: Jill Sanders has been in the fashion game since the nineteen sixties, however, her output and oeuvre has had a lasting impact on the design of products, perfumes and bodycare product, the advertisement industry and even architectural endeavours.

Present Tense is based around Jill Sanders’ solo exhibition, which was meant to both pay homage to her legacy as well as provide an extension of her aesthetic vision, which has often been defined as rigorous in style and rather subdued when it comes to colourful explorations.

It is interesting to see reminiscences to the hybrid approach of marrying industrial production with craftmanship  and accessibility that the Bauhaus movement has become known for along with reflections on what the Teutonic era of classicism brought to the fore, specifically the notions of purism that inspired her photographic works that more often than not puts the material at the centre of attention – the lion’s share of which has been sourced from remote locations.

Her on-going questioning of modernism versus practicality, minimalism versus luxury and the theme of “fashion for fashion’s sake” versus simplicity pervades Present Tense.

Needless to say that the book design in itself is a main selling point and the accompanying essays by Matthias Wagner and Jasmin allow further insight that enhance the experience of the documentation of the constants of Jill Sanders’ sophisticated, self-assured career – a career that relied neither on provocation nor on nostalgia.

Thus let us drink beer - the Oceania / Ireland Axis

Let’s start this instalment in Oceania before we branch out to the ole world:

Steinlager from New Zealand, given its telling name, is not hard to accurately classify as an European Pale Lager, which clocks in at an ABV of 4.8%.

Transparently  golden in semblance and highly carbonated with a rapidly deteriorating frothy and fluffy head, it starts out with a biscuity, grassy hoppy hay flavour before it plateaus at a level on par with the better emissions from the Czech Republic with hints of pepper. There is a distinct crispness and a light, melon watery mouthfeel to it that along with its grainy malt flavours and light tartness make it a nice, simple and straight forward yet satisfying go to on hot days, as it is easy to drink and quenching thirst. A solid lawnmower beer.

One of my favourite breweries from New Zealand is Panhead with its underpinning motorcycle / engine themes and aesthetic that pervades its portfolio like a red thread:

Their Quickchange XPA is an exercise par excellence marrying big hoppy flavours with a stripped-down malt chassis. Mosaic, Galaxy and Citra alpha oils with their mango, guava, pineapple and lychee characters, make for a smorgasbord of delicious nuances that are all individually to a whole that is bigger than the sum of the components and never overpowering.

Unfortunately, this is the only emission I have been able to try from Panhead and seeing how their website details a range of limited, special edition brews, this brewery and its aesthetic warrants a dedicated feature.

Certainly a brewery that keeps my gears well oiled.

James Squire’s 150 Lashes Extra Pale Ale makes up what it lacks in the ABV department (4.2% ABV) with flavour: Brewed using Nelson Sauvin and Amarillo hops this lively carbonated pale ale is a refreshing pale-gold Australian-style cloudy pale ale with restrained bitterness and a clean, unharsh finish. The use of malted wheat adds to its refreshing character delivering an ale with subtle hints of passionfruit, grapefruit and citrus.

Pouring light with its medium body, velvety texture, effervescence with a bit of fizz it proves to be a invigorating, pleasantly light one that with its tropical character and resinous pine feel is ideal for the hot summers on terra australis and very pleasant as an excellently balanced quaffer.

Detour to Ireland’s creamy ales:

Kilkenny, the melange of water, roasted malted barley, hops and yeast that was first brewed in 1710 at St Francis Abbey.

For many of these kinds of ales are an acquired taste and I understand why as I have only recently warmed to them myself: The 0,44 l Kilkenny can pours clear old copper color culminating in a creamy nitro head. Aromas are reminiscent of caramel, grainy malt and earthy light dried fruit result in a taste that navigates a spectrum between light sweet to medium bitter. The translucent ruby light body is creamy in nature, not overly carbonated and a finish that incorporates caramel and earthy, gentle bitterness at the finish.

Certainly, a beer that is nice to look at, with an immense history and imago to beat.

Now to the Irish kingpin and Kilkenny’s bigger brother:

Drinking Guinness on its home turf as well as in pretty much any Irish pub on this earthround is more of a ritual for faithful than merely having a brewski. With its very creamy thin beige head and black / dark brown body, Guinness is an experience, which adds to its charm.

Taste-wise its rich unique flavour is widely perceived to be an acquired one for sure and I have always wondered about the absence of stouty notes, which one would expect from the appearance alone. It is very creamy and smooth, lightly roasted and reminiscent of cold coffee with only a slight acidity and a rather short finish. The cans come with a widget to help maintain the frothiness that it usually comes with from the tap.

As far as the aroma is concerned, Guinness is a nice, rich ode to malt.

A classic, robust beer that pairs well with Jameson’s Black Barrel expression, a hearty winter meal and cold days.

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Photos by T

Water of Life – Mother’s Ruin

The neutral spirit Gin that is usually enriched with juniper, coriander, orange peel and angelica, not only experienced a renaissance in the old and new worlds but specifically on terra australis. The country is dotted with crafty, artisanal distilleries that channel their alchemy in playing with flavours and bringing gin related experienced worlds apart from what one associated with gin a mere decade ago.

Imbue Distillery out of Melbourne is one of them.

What makes a good gin is a well distilled base and a recipe that gives you the flavour you like.  If the base is good, then so long as you like the flavour, the gin is good. It's really a matter of taste.

Based on a foundation of using botanicals that have been foraged from the fringe suburbs of Melbourne, i.e. fennel, prickly pear, blackberries and dandelion, with their Suburban expression, Imbue Distillery’s founders Mel and Mick Sheard have created a spicy drop that is framed by the piny aroma of juniper, nuances of coriander, with hints of sunflower seed oils channelling grassy fennel and the warmth of ginger through to a citrussy and a crisp finish.

Sounds poetic? Damn, right – try it for yourself.

What’s in a name?

The one of the boutique distillery Garden Grown Gin (formerly known as Distillery Botanica) is a telling one.

What is special about trained herba- and horticulturalist Philip Moore and his artisan spirits is that they have recently entered a partnership with the Royal Botanic Garden Sydney. The result is the limited-edition ‘Rather Royal Gin’ using botanicals grown in the garden of Australia's oldest living scientific institution., i.e. Pope John Paul roses from the Palace Rose Garden and mandarin leafs, lemon vernena, horehound, curry leaves, lovage and chamomile from the Spring Walk, which were enfleuraged to cold extract their perfumes.

Limited to a mere thousand bottles, proceeds from the sale of the well-balanced and highly-aromatic gin go towards the Garden’s conservation programs, aimed at the preservation of local biodiversity through the collection and banking of seeds as well as research and training.

More light was shed on the approach and craft to distilling the gin along with broader, more general information about the libation’s history, a live exercise in distilling and sustenance in liquid and cheese form at a specifically curated event at the Botanical Garden’s both beautifully adorned and serene premium venue The Calyx.

The emissions of a botanical blend using natural ingredients found in the Royal Botanic Gardens was shared and the presentations only substantiated the fact that the people behind the brand share a passion for creating premium artisanal spirits that offer more than the standard gins that have recently flooded the market.

Read more Water of Life entries here.

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Lead photo by @k.a.vv