Blog — Page 169 of 284

Cat Power

Enmore Theatre

Sydney, Australia

February 11, 2019

It has been nearly two and a half decades since Chan Marshall incarnated with her debut album as Cat Power and while she has ever since established herself as a fixture on the firmament of independent music, her singer-songwriter career never really transcended into mainstream territory. Given that she has been releasing music in her own pace with generous off periods in between and thereby not subjecting herself to the fast-moving times of superficial spectacles we are living in, it is not further wondrous.

Backed by a tight three-piece backing band, it was a delight to witness her channeling her very own alchemy to an enthusiastic audience that she held in her thrall from the get go. Claiming that she is blessed with the ability to create a sense of intimacy no matter how big the venue might be is an understatement par excellence.

Apparition-like in appearance, her strong yet haunting voice throned on the foundation her trio provided with an effortlessness that stroke a fine balance between passion, force and soothing passages and added to the overall aura of haze that her songs manage to invoke.

Given that early on in her career performances did not seem to be a particular forte, she has come a long way as she is fully in control of gracefully maneuvering her set focused on her performance without further ado or banter.

The receptive audience, which clearly did not exclusively consist of a devout cult following, watched in reverence and seemed to appreciate the purity and deliberate lack of adornment of her folk-, Americana- and blues-informed earthy and at times stripped back set.

A beautiful and delicately intense evening fueled by the simmering energy of a unique artist.

Wondrous Potions and Libations - HempOZ

Ah, the advent of hemp and its derivates – be it the psychoactive THC containing variety and its never-ending march forward in the new world or the one without – is unstoppable no matter where you look and has created a rather crowded marketplace.

One of the support-worthy Australian endeavours in that regard is

HempOz, a start-up that has since the removal of legal prohibitions of hemp for consumption on November 17th, 2017 has been dedicated to enabling folks to enjoy the benefits of hemp legally.

Giving it an idiosyncratic Australian spin, Hemp Oz have created two liquid hemp infused emissions, i.e. a probiotic hemp kombucha, which founder John Leith developed after developing type-2 diabetes, and a gingery and zesty lemony flavoured hemp water.

What both variants have in common is the foundation of the combination of hemp oil and natural cane sugar (devoid of added ones), these sparkling beverages serve as a source of essential minerals and polyunsaturated fatty acids apart from delivering dietary fibre to keep your digestive system in check.

Apart from hydration, HempOz has also framed itself within the context of contributing and pushing forward endeavours to make all hemp related articles and substances refined and manufactured for sale in the realms of medicine or recreation to become more widely accepted down under.

One outcome of their on-going initiative is the creation of an entity going under the name of “Medicann” - a forum and network for close to three hundred-thousand-member network, which is meant not only as an incubator but a hub and platform for people suffering from medical ailments to gain access to their medicine.

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Photo by T

Water of Life - Hartshorn

If you have remotely followed this series, you would know that I harbour more than a mere weak spot for all things originating from Tasmania, given the consistent quality that specifically tipples, and libations of that origin prove to uphold.

Boutique-y Hartshorn Distillery with their sheep whey-based Gin and Vodka fits into the ranks of those premium micro distilleries – and when I say “micro” here it is more than appropriate given that Hartshorn is making only small, unfiltered batches using a two hundred litre glass column still.

Aesthetically, Hartshorn is taking the DIY aesthetic to the next level: Each bottle’s artwork and label is created individually by hand and signed off by artisan head distiller Ryan after the foundation being spray-painted black. Talking of paying attention to detail and making each bottle truly unique.

Given the premium quality one has grown accustomed to when it comes to Tasmanian emission it is not further wondrous that Hartshorn’s sheep whey emissions are award decorated.

Let’s substantiate my praises for Hartshorn with a bit of history:

Artisanal in nature, the core business Hartshorn is associated with is Grandvewe Cheeses, which is the reason why quite a few of Hartshorn’s spirits are infused with the cheese by-product whey, the fermentation and distillation of which adds a subtle and delicious bouquet of sweet nuances and encapsulates the essence of Hartshorn: Character, flavour and intrigue.

I cannot claim to be an avid vodka drinker, but Hartshorn's Sheep Whey Vodka is something else: It is pure and creamy yet there is texture due to it being unfiltered, it is flavourful yet not overwhelmingly so. Despite a high ABV of 50% it lends itself well to having it neat and sipping away, a feat that cannot really be claimed for a lot of other vodkas as the margin to hide behind is minimal as opposed to other liquors.

The smooth finish is complemented by notes of spice and a crispness that still packs a tad of heat.

Not less spectacular is Hartshorn’s vapour infused sheep whey Gin. The vapour infusion adds a subtle bouquet as opposed to the steeped method that gins are usually produced with.

Again, not being big on gin, I must admit that this one won me over as there is a delicate intensity that makes it not only aromatic but lends itself perfectly well for sipping it neat, a feat that is achieved with the utilization of six unique native Australian botanicals adding their part to it.

Read more Water of Life entries here.

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Photo by T

Thus let us drink beer – Wildflower

There is certainly no shortage of Australian craft breweries. Head in general direction of Sydney’s Inner West and you will stumble across a myriad of offerings.

Most are good, few have something truly special to offer.

Wildflower belongs to the latter category.

Incepted by American expat and head brewer Topher Boehm and Australian brother in law Chris Allen, Wildflower’s approach is certainly idiosyncratic as they perceive themselves to be a blender rather than a brewery, with barrels being the vessels they channel and more importantly age their alchemy in, using natural wildly foraged yeast variations as their main agent for fermentation and sourcing the beer from their partners in crime Batch Brewing, the operations of which we have featured in a previous instalment.

In that sense, i.e. by paying homage to Australia’s fauna and flora, “Wildflower” is a telling name indeed and beer provided only the stage for yeast to unfold its distinct nuances.

What I love about Wildflower’s emissions is the Belgian influence along with the complex calibration that informs the genesis of their excellence Wild Ale expressions.

Wildflower’s portfolio is comprised of three variants, i.e. a gold, an amber and a table beer along with the occasional seasonal expression.

Needless to say, that with the unconventional way Wildflower produces its beers, it is limited in nature and nearly always sold out.

Taste-wise Wildflower’s hazily straw coloured Gold is an exercise par excellence is crisp tartness, while its darker brother, the Amber expression with its thick creamy head, is subtly funky in the best way imaginable, hints of cherry and cranberries, and with its enhanced yet nuanced spiciness due to bacterial cultures used is the near ideal companion for an Islay whisky.

In some respects, and in the best ways possible, i.e. in that it is a great accompaniment to food, I find Wildflower reminiscent of Two Metre Tall, a Tasmanian brewery I came across at last year’s Dark Mofo festival and one that we shall feature in a separate instalment.

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Photo by T

Water of Life – Timboon Distillery

I am in love.

But first things first:

Timboon is a community in Victoria, Australia where in the nineteenth century a rogue by the name of Tom Delaney channelled his alchemy into the production of distilled goods.

Folklore has that the bootleg operation was soon to be eradicated by the powers that be under the guidance of one pernickety Detector named Christie, who eventually put an end to the distilling of whiskey in the region.

Timboon’s operations not only pay homage to Delaney’s legacy but with its multi-faceted operations that include a restaurant and bar and an astute sense of place, put the region back on the world map when it comes to the creation of fantastic whiskies.

Timboon Distillery had not been on my radar until a trusted water of life connoisseur recommended them to me and boy, had I missed out.

The alchemy Josh Walker and his worthy constituents channel in their copper pot still and the resulting single malt whiskey is something else. Resting on a sound foundation of what the Scottish isles have to offer, Timboon infuse their small batch emissions with their very own DNA that catapulted them instantly to the forefront of my favourite Australian distilleries.

Case in point, Timboon’s Chrissy’s Cut.

Yup, it is award decorated like many other whiskeys but this one does not make you wonder why. At cask strength this babyh has a finish that is so complex and elongated preceded by spicy notes and a hint of smoke that is so carefully calibrated that it sings.

I very much like their gold coloured Port Expression, which is a solid melange of vanilla, berries and caramel with a fruity palate and the imprint of char, but Chrissy’s Cut remains unrivalled.

Christie’s Cut has taken the Port Expression to the next level. An intense yet still subtle smorgasbord of flavours – sounds oxymoronic? Well, you clearly have not had the chance to sample it.

There are whiskies that make great after dinner deserts, nightcaps, et cetera – with Christie’ Cuts I’d find myself hard-pressed to find a time when it would not be a delight to sit with.

A visit to Timboon Distillery has become mandatory and been firmly placed on my to-do list.

Read more Water of Life entries here.

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Photo provided