1-2-3-4

Anton Corbijn

Prestel Publishing

It is not exactly the best-kept secret that I harbor a weak spot for Depeche Mode, a band that has accompanied me ever since I started listening to music. Now, Depeche Mode is an example par excellence for a band where the total is much greater than the sum of the individual components, as the individual solo careers and the protagonist’s own outputs attest to. Yet it does not merely come down to the band members as without one Anton Corbjn, who has been the man behind pretty much all of Depeche Mode’s visual emissions – be it videos, photos, stage sets or artwork – the image of Depeche Mode and the way they are being perceived would be dramatically diminished.

1-2-3-4 is a comprehensive collection of the photographic oeuvre of Anton Corbijn. It shows the craft and art of a photographer and director that has left his idiosyncratic imprint, elevated careers and given a deeper dimension of everyone who has been fortunate enough to work with him.

Opulently illustrated, this tome of my favourite among the many great releases of Prestel Publishing house with hundreds of known, candid, behind-the-scenes and unknown depictions of everyone one from Nick Cave to Metallica, David Bowie to Nirvana, Lou Reed via U2 to R.E.M., the Rolling Stones to Siouxie and the Banshees.

The book appropriately portrays why luminaries and artists let him have AAA access to their worlds

A profoundly beautiful book showcasing punk, grunge, pop and rock 'n roll legends that should not only be an essential part of any music lover’s library as it is not only a feast for the eyes – it transports you where the artist is at – but also anyone remotely into photography.

What’s Sumatra with You?

Killer Coffee and Sip4Sip

The fact that I love coffee is not exactly a well-guarded secret.

A passion I shared with a mob of good people I have recently come across.

A local favourite that shall soon hit the new world is Killer Coffee Co.

Industrial strength goodness and the strongest Australian brew at that, based on a solid foundation of three hand-selected Arabica beans brimming with exceptional flavour and with each bean variety carefully roasted to bring out its maximum flavour.

Six times stronger than regular coffee it is a veritable kick in the ass, containing 172 mg of caffeine per 100ml – a strong cuppa without the bitterness one would usually expect to come with such a heavyweight.

Change of pace?

Aight, Sip4Sip is all over whatever variant of coffee you are into.

Not unlike your narrator, starting the journey with the smell, Sip4Sip is all about the journey from bean to nectar and they made it their mission to honour the craft that takes a simple bean and turns it into an art form along with the passion, the science, and the vision that goes into roasting to get a unique blend that its creator can call its own.

So far, so good. Now, what makes Sip4Sip an entity worth your support is that they take it a few steps further than merely having perfectioned the art of taking beans and turning them into black gold: They want to make a difference by making a real and sustainable impact in this world of ours and giving back.

In partnership with the people at Buy1Give1 they have created a Sip4Sip program, starting with the essence of life, i.e. water. What most of us take for granted is for millions of people a commodity that is hard to come by.

The idea is as simple as it is effective and embedded in their name Sip4Sip: For every sip of coffee they sell; they will provide a sip of water to someone in need, which roughly comes down to one week of coffee beans translating to one month of clean, lifesaving water for someone who has none.

Cool beans indeed.

How to get involved?

Easy!

You decide if you want to try them once or subscribe, choose single flavours and mixed packs of their carefully curated boutique roasters, which roast the beans freshly for you and off you go. Sip4Sip dispatch their orders twice a month and every bag of coffee is a week of water supply for people in need in Ethiopia and Malawi, saving lives every time.

My first exposure to Sip4Sip resulted in procuring a pack of Ground Control Coffee, which was incepted in a café in Ballina, where they started roasting coffee and eventually started to wholesale beans. In 2015, the opportunity came to consolidate what they were doing, so they moved into their current premises and began purchasing better beans and training up some gun baristas to showcase their product. 

Their Major Tom variant is an example par excellence for a carefully calibrated melange of liquorice and rosemary aroma, packing a healthy acid punch with an earthy note running through the fruit and nut dark chocolate taste.

Read previous insallments of What’s Sumatra with You?.

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Photos by T

Water of Life

Buffalo Trace Distillery: Neat – screening and tasting

Golden Age Cinema and Bar

Sydney, Australia

September 24, 2018

We have covered quite a few whiskey-centric events within the confines of the Water of Life series, yet every now and then there is one that stands out. Whiskey Hunt Australia the screening of David Altrogge’s NEAT: The Story of Bourbon, a feature length documentary that dives into the rich and storied world of bourbon.

After being proffered an excellently mixed cocktail on arrival in the Golden Age Cinema Bar, we were ushered into what previously was used as an intimate, private screening room for Paramount Pictures.

NEAT: The Story of Bourbon is in essence a classy, crafted and thoroughly engaging story about not only bourbon, but the people behind the liquid emissions, specifically characters like Castle and Key Master Distiller Marianne Barnes and third generation Buffalo Trace employee Freddie Johnson.

Following the chronological timeline of America’s native spirit, from the distillation of whiskey by early pioneers to the current thriving bourbon environment, distillers from the major American bourbon distilleries move the history along, preaching their love of the spirit along the way, only interjected by actor Steve Zahn’s quips, presenting educational Bourbon fun facts. 

Not that much cinematographic animation was needed to get your humble narrator into the mood for a Bourbon tasting, but the beautifully shot documentary certainly set the tone for the classy evening that was to ensue and enhanced the appreciation for the history and process of Bourbon making.

What followed was a Buffalo Trace Distillery masterclass, MC’ed by whisky-phile par excellence Gee David from Southtrade, who took us through some of the Bourbon’s discussed that were discussed in the film, which served as a seamless extension.

Proceedings were kicked off with an interesting taste of Buffalo Trace White Dog, with the name being a telling one as it was given to a whiskey of the unaged variant. What normally would prove to be a great cocktail ingredient, set the foundation of the expressions that were to follow.

Buffalo Trace itself is a reliable bourbon but things were taken up a few notches with Blantons Gold. Delicioso: A refined Bourbon with predominant vanilla, dried fruits, raisings and citrus notes rounded out with a bit of peppery spice and a full bodied nose.

Named after the maverick who gave birth to Buffalo Trace Distillery’s single barrel offerings, i.e. Elmer T Lee, the next expression was a rich and perfectly balanced exercise in what a great Bourbon should taste like. A thing of beauty.

E.H. Taylor Single Barrel was next – a fulminant melange of spicy notes based on a bed of oak, leaving an aftertaste of plums, fruits and hints of figs after hitting the palate with its buttery texture. The fact that its long finish is veiled in smokiness only adds to the flavour. Dangerously more-ish.

The highlight of the evening was a dram of the incredible Pappy Van Winkle‘s 20 year old. As the tasting was accompanied by cheese and charcuterie boards, the sweetness of the Pappy van Winkle made it a perfect digestif.

Nuts, spices, white chocolate and stewed fruits are only a few of the many nuances that serenade this rich and soft bourbon as it caresses once palate with its silky, borderline Cognac-ey sublime oak and custard flavours. It leaves one with a crescendo of honey, prune and pepper . . . and lusting for more.

Buffalo Trace Bourbon Cream set a counterpoint to the previous drams, with its cholocate-y, vanilla-ey character that culminated with a kick of cinnamon.

An evening that was a masterfully executed ode to everything Bourbon, tackling all senses in equal measures.

Read more Water of Life entries here.

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Neat graphic courtesy of Whiskey Hunt Australia, event photo by T

Whiskey! The Show

Sir Stamford Plaza

Sydney, Australia

September 21, 2018

If you are not averse to enjoying a good dram, visiting a well-curated whiskey festival is a delight as a potpourri of open bottles with the old faithful present themselves with new expressions one has not had the opportunity to sample before.

On terra australis, the ever evolving Alchemist Events’ Liquor Shows under the benign guidance of maestro and whisky connoisseur par excellence David Ligoff, co-founder of the only specialised whisky shop in Australia, i.e. World of Whisky, have become a veritable  juggernaut, with shows held throughout the year changing the foci from whiskey to gin and delightful quality libations in between.

This time Whiskey! The Show was a celebration of bourbon, rye and American whiskies. Around a dozen of different exhibitors showcased a selection of new releases alongside old favourites and staples known from your liquor cabinet sourced from the USA and Canada, with all whiskey samples being included in the ticket price and a pop-up shop selling whiskies at discounted prices as you exited through the gift shop.

With a focus on bourbons, the list of exhibitors read like a who’s who of the industry. Legendary distillers, blenders and the biggest names in whisky descended on Circular Quay with an array of over fifty different whiskies being proffered for tasting, flanked by Bourbon and Rye cocktails that were specifically created for the event at the Sir Stamford’s Bar.

One of our favourites of the show was a new discovery:

Yellowstone’s Distiller’s Reserve is a smooth, skilfully selected bourbon featuring hand-picked blends of sweet, spicy, and smoky bourbons, each selected to give this golden chestnut coloured whiskey a taste that has nuances of smoked caramel on the nose and finishes in a melange of smoky oak and brown sugar. A delight.

Never not a delight is the classic Jack Daniels range, culminating in the homage to old blue eyes, i.e. the fantastic Sinatra Select: If you read our feature of the Ardbeg Grooves release, you’d be familiar with the casks being used for this one: Deep grooves are cut into the staves of the casks increasing the amount of exposure the whiskey has to the wood. The result is a warm and rich marriage of caramel, hints of smoke and vanilla. Dangerously more-ish and one for special occasions.

The fulminant finish of the event came courtesy of Willet Distillery: Their 3 Year Old Rye is created with stock distilled after their re-opening in 2012. Following a first distillation taking place in their 60-foot tall column still, following by a second distillation in a copper pot still and rounded out with a maturation in white oak barrels with a level 4 char. The result makes one contemplate on finding the right vocabulary to do it justice as it takes you on a journey running the gamut from sweet to savoury, spicy to fruity along with a herbaceous palate and a peppery sweet finish.

Not unlike with previous incarnations, The Whisky Show has once again proven why it has established itself as a go-to event for anyone remotely into the water of life.

Given that David Ligoff and his team like to keep things interesting by curating each event, one cannot wait until the line-up for the next event will be released.

Until then one of Alchemist Events’ cheese and whisky tastings shall tide us over.

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Photos by @k.a.vv

Big Poppa’s Cheese Club

September 23, 2018

Sydney, Australia

Equilibrium.

Balance.

Yin and yang.

Ebony and ivory.

The fusion of seemingly different components merge their features to something bigger than the sum of its parts would suggest. Musings on the need to be aside, pairing artisanal cheese with a decent wine is never not a winning combination in the flavour bliss department – a department that forms the foundation and vantage point for the fine people behind the hip hop themed destination restaurant Big Poppa’s, their trademarked Cheese Club and its objective to hit harmonious notes while gently taking its members outside the zones they would normally feel comfortable in.

Big Poppa’s expertise, when it comes to classic pairings, does not result in them claiming that they know it all. Appreciating that everyone’s palate is different and unique, they provide different combinations as part of their carefully curated sessions.

Acknowledging that every country has its own individual identity and that cheese and wine will often have evolved side by side in particular parts of the world, they take it a step further and pair e.g. Australian grown Italian wines with cheeses from other corners of this earthround chosen by Big Poppa’s executive chef, Liam Driscoll – which was the case for tonight’s sessions.

Andrew Jamieson, the mastermind behind Andrew Jamieson Wine Merchants' is usually responsible for helping to blend Big Poppas’ House Wine pours. Tonight he was expertly educating us about Italian varietals, their acidity levels, tannin, their attributes and how they have been successfully grown and cultivated on terra australis, while Big Poppa’s bar manager and hardcore turophile Chris Garner MC’ed through the textures and idiosyncrasies of the cheese offerings.

The proceedings were kicked off with a crisp and young dub style skin contact Vermentino Mc Laren from South Australia whose delicate acidity met a delicate and milky, fatty and dense Penny Bu, which cut through the latter’s heavy and rounded character.

The highlight of the evening came next with Inkwell’s Primitivo Mc Laren paired with an earthy and sharp Trebbione Sheep Pecorino from the Tuscany before affairs were rounded out with a Siamo & Co. Nebbiolo from Alpine Valleys in Victoria, which was paired with a melange of a rich and funky sheep and goat milk mild and a luscious Testun Al Barolo from the Piedmont region, which again conveyed the quintessential flavours of Italy with its intensity, tang, saltiness and depth of flavour.

Was the aforementioned one long delicious run-on sentence? Well – good, because it accurately describes the evening.

A rich and sweet glass of the Old Redemption XO Tawny was proffered to finish affairs and left one lusting and intrigued for what Big Poppa’s will be planning for the next instalment.

If you are ever in Sydneytown and not averse to cheese, vino and Italian fare in an ambience that is accentuated by constant serenade of classic hop hop, it would be hard to go past Big Poppa’s.

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Photos by @k.a.vv