The streets of Shoreditch are roamed by tight-chino’d packs of hip London youth, gyring and gimbling in the wabe like those slithy toves in Lewis Caroll’s brilliant work of nonsense, Jabberwocky. Fitting, it will transpire, that cobbly little Rivington Street’s Callooh Callay should be named after the poem. I must confess I remember little of my first visit (an ill-fated absinthe tasting some years ago), and thinking up preconceptions at Callooh Callay is nigh-on impossible.
In the main bar there’s that kind of Victorian chic thing that a lot of cocktail bars go in for, only, not quite. And then you walk through the wardrobe at the far end (I promised myself I wouldn’t use the term “Narnia-esque”), and you’ll find a hidden secondary lounge area, replete with gaudy Vegas-style leafy centrepiece, barbershop sign, and bathroom bedecked with old tape cassettes. And then there’s the Oyster Card-themed menu, which is something else entirely.
So – it’s that time of year again isn’t it? I checked my calendar the other day, and realised it’s 6 weeks until Feis Ile. 6 weeks. I’ve got no idea who’s stealing all the time, but as whoever it is takes with one hand, they surely give with the other – we’re only 7 weeks away from the release of this year’s Ardbeg Day special edition.
This year’s offering is called ‘Auriverdes’ – a portmanteau of the latin ‘Aurum’ (Gold) and Portuguese ‘Verdes’ (Green) – Gold for the colour of the whisky, and Green for the iconic green* bottle in which Ardbeg is presented.
Why Portuguese, I hear you ask? Well apparently there’s some sort of kickball tourney on later this year in Brazil? Not really my sort of thing, but I’m sure Jake will use it as an excuse to bore the crap out of you / keep you entertained (delete per your preference).
You put the lime in the Ballantine’s, you drink 'em both together,
Put the lime in the Ballantine’s, then you feel better,
Put the lime in the Ballantine’s, drink 'em both up,
Put the lime in the Ballantine’s, and call me in the morning…
Flavoured whisky, eh? Obviously not that though. What I should say, of course, is flavoured whisky liqueurs and whisky-based spirit drinks, eh? This one’s a little different to many, however. First of all, it’s not honey flavoured (or even cherry flavoured). Secondly, it’s essentially made by actually steeping lime peel in Scotch whisky, in the cask.
The Whip at The Running Horse Pub
50 Davies Street, London, W1K 5JE
Tel: 020 7493 1275
Nearest Tube: Bond Street
Monday to Saturday, 12-11pm
Hunter S Thompson’s famous Kentucky Derby inkings were in my mind last Saturday as I climbed the stairs to The Whip in Mayfair – a newly opened bar which carries on the equestrian theme of partner operation, The Running Horse (located downstairs). Brandishing some serious bourbons, the menu is a mouthwatering selection of Derby classics – Mint Juleps were in order, and The Whip’s elegantly styled confines were a suitable location.
When asked if I fancied a trip to Southwold I didn’t have to do a lot of thinking. A chance to visit a lovely coastal town, get some fresh, sea air in my lungs, escape the madness of the festive season AND visit the fantastic Adnams distillery to taste two brand new English whiskies?!
Um, yes. I think I can probably manage that, at a push. So off I went to Waveney to meet up with Jonathan Adnams, Chairman and fourth-generation brewer, and Head Distiller John McCarthy for a bit of a shimmy around the distillery and to taste two new, unique whiskies prior to their release.
The first ever Adnams whiskies. Ever.
THE SPECIAL RELEASES ARE NOW LIVE AND CAN BE FOUND HERE!
Got a letter from Diageo the other day. Opened and read it. It was about their Special Releases. They wanted us for their tasting, or whatever. Picture me turning down drams, I said “Hell yeah!”.
We will indeed be stocking all of the 2013 Diageo Special Releases shortly - and yes - they will all be available as 3cl Sample Drams too. You’re welcome. They should be with us any day now, but for more details as they land be sure to keep your eyes glued to the @MasterOfMalt twitter account.
Hello, my name’s Mike.
If you remember me at all, you’ll probably know me as the chap who wrote tasting notes and things, and used the word “soupcon” too much. If you work at Master of Malt, you may know me as “the bloke that did that thing at the Christmas Party” or “the terrible man who did that other thing in Sales Director Ben’s office which Ben still hasn’t found out about”.
Regardless of whether or not you know me, you better learn something, punk: I’m back from Africa, I’ve just tasted a £16,000 bottle of whisky and now I’m going to tell you all about it.
The 11th November 2013 will forever go down in the annals of history as 3D-Day, the day when the chaps off that there Caskstrength.net officially launched their fourth whisky bottling as well as a piece of cinema that may well prove to be the most significant televisual event since Quantum Leap, and I don't say that lightly.
‘A’ was for Arran, ‘B’ was for BenRiach and ‘C’ was for Cutty Sark. That leads us to ‘D’ in Neil and Joel’s epic A-Z series, and why have one ‘D’ when you can have 3? A tremendous blended malt constructed from the Diageo trio of Dailuaine, Dalwhinnie and Dufftown single malts was the result. It’s quite literally 3'D' malt whisky, and who doesn’t love a bit of 3D?
UPDATE: You can now find Redbreast 21 Year Old on the site here!
Last night saw the launch of a brand new Single Pot Still Irish Whiskey expression to join a range that already contains the excellent Redbreast 12 Year Old, Redbreast 12 Year Old Cask Strength and Redbreast 15 Year Old.
I know what you’re thinking: “What is the collective noun for robins?”. It’s a worm. A worm of robins. Yep.
The new expression? A 21 Year Old! We were more than a little excited. The Dave Broom quote on the Redbreast website sums it up nicely:
“If the ship was going down within sight of a desert island, my flailing left hand would make a grab for a bottle of Redbreast.”
The Hudson Whiskey range boasts the first legally distilled and aged grain spirits produced in New York since Prohibition! Fantastic in itself, Tuthilltown Spirits' craft distillery (yep, another one – we love 'em!) charm certainly runs deeper than this single fact, with its very existence oweing much to fate and circumstance. Its success however is owed only to hard work and the high quality of what they have managed to create in the past few years.
When Ralph Erenzo bought Tuthilltown Gristmill and the 35 acres that surrounded it, distilling was far from the professional climber’s thoughts. Originally, he had dreamt of creating the perfect climber’s paradise: a ranch that would act as a base camp for those wishing to scale the cliffs at nearby Shawangunk Ridge.