Satisfaction & Whisky Talk

 

So, as my first "working" Whisky Live festival has drawn to a close, I finally have a moment to reflect....

 

To do my job, the one essential requirement is a deep passion for whisky. That I have, no problems there. The next requirement is that one needs to be a relatively good teacher. Its strange, I never considered this to be a talent of mine before venturing into whisky, but the more trainings and tastings I do, the more I realize ( post comments) that I somehow do actually have a teaching element in me.

How do I know if I have been "successful"? Someone will come up to me, after trainings or tastings and tell me that they learned 'something' or 'a lot' and that's what I am here for, as ambassador its about spreading the knowledge, the passion.

On Friday night I had a goosebump moment, after my last Macallan Maturation Zone class, I had two gents come chat to me. They said they have been drinking and enjoying whisky for the past 6 years, and in that 25 minute class they learned more than they have in the past 6 years. With moments like those, job satisfaction is easy, because it reflects as a job well done!

 

As its back to my normal work week, I find myself missing being surrounded by whisky lovers, folks who have this deep love for the golden dram. And it's back to the office, back to the laptop and office banter.

So I say a final farewell to Whisky Live 2011, I will finish this Monday off with a Highland Park Hjarta ( only reserved for special occasions) and reminisce on the energy and passion of the wonderful whisky world players who convened on African soils for 2 brilliant weeks.

 

Thank you for your passion, your knowledge and your time!

 

Slainte

Aroma, Whisky Talk, Passion

And so 2011 Whisky Live festival has rolled around. This year the tables have however turned on me… favourably. The past few years, I was a consumer, gladly hopping from whisky to whisky, from Scottish to Irish, from rare malts to Japanese blends.

This year my attention shifted to finally being behind the stands. Whenever I get to chat "whisky" to "random" consumers, an instant passion is ignited and I'm in my happy place. Last night saw the debut of The Macallan and Roja Doves Aroma Kit at The Maturation Zone, and WOW, was it fun to present!

The class, not very long, takes on 2 elements, first of all the theoretical side pertaining to the importance of wood and understanding of maturation. Once we get the nitty-gritty over and done with, it becomes a lot more interactive. Now the consumers get to smell the amazing aroma oils created specifically for The Macallan by master perfumer Roja Dove, we play with flavours that deconstruct Maturity vs. Immaturity, Depth vs. diffusion and Sherry Oak vs. Fine Oak Aromas

I am a whisky person, and am not very excited by whisky gimmicks; my aim is to always focus on the whisky, the whisky is the star of this show. I was initially a tad apprehensive that some folk might find the Aroma Kit a touch gimmick-y. But not so, upon implementing the Aroma Kit, I saw how consumers faces lit up when they finally "got that" cinnamon or chocolate orange. The Roja Dove Kit makes aroma alive and it makes whisky aroma more accessible. And if we can make malts more accessible to consumers, then I'm a happy camper. That's why I love my job, I get to introduce folks to whiskies they have never tried before, to aromas they could never find before and to the joy and beauty of single malt whisky.

Slainte

Whisky, winter and food...

Whisky passion. That's why I'm in the industry... Sales figures, budgets and logistics, those are side effects. Those are elements which need to be dealt with, but not in the ideal world, not in a world consumed by passion.

This week I hosted a corporate whisky dinner @ Westin Grand. A lovely,mixed crowd. I sat opposite gentlemen who had been drinking Scotch longer than I've been alive, but whom had never paired Scotch with food.

The delight and sheer pleasure of seeing a person, clearly mature in age, trying something new and loving it, is pure joy!In SA there are the few souls who are lucky enough to have attended well planned and thought out whisky dinners.....

To those of you whom have not, do yourselves a culinary delightful favour and the next time you get an invite , go, and attend with an open mind.....
We live in South Africa, where we are blessed enough to have loads of elegant wine pairing dinners, now is the time (winter... ) to create a whisky inspired dinner , or to accept the invitation to "that" whisky dinner...

South Africa (as the 5th largest
consumer of Whisky in the world) has Huge talent, and any whisky dinner publicized by a reputable brand will be we'll worth your (and your taste buds) while.
Welcome to winter, welcome to the wonderful world of whisky!

Slainte
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The Scotch Malt Society

One of the highlights of my stay in Edinburgh, must be my little visits to The Scotch Malt Society. This is theoretically a members only society. However, I wont reveal details, my friend and managed to get in their for Friday "after work tipple".



Upstairs a very sleek bar, with a traditional warmth welcomes members. The concept of The Scotch Malt Society is that they purchase casks from distilleries, and then bottle the whisky in their standard green bottle. Numbers instead of distillery names are displayed on bottles, quirky tasting notes take you deeper into what you can expect from the cryptic bottle.



The bar staff are brilliantly trained, my host , Georgie was brilliant, I asked for a Bowmore, she recommended one and I was handed a Bowmore 17, utterly superb. My friend from Canada also tucking into some gorgeous whiskies, I decided to stay on the enchanting island of Islay, and Georgie recommended a Laphroaig 16... Once again, just delicious!



The Dinning Room downstairs was fully booked that evening, so promptly upon leaving booked myself a table for lunch the following day!



As a pre lunch dram, I asked Georgie to recommend one of her favourites, and wow, did she out do her self! An Inchgower 23! Utterly heavenly!
Then to my Saturday Lunch for One. The Dinning Room , is a small room, one waiter, and spotless service. I opted for a glass of Santa Anna from Chilli , and then, the food, oh the food....

Soup was a light turnip and winter vegetable soup with sprinklings of Black Truffle, such a delicate balance, superbly seasoned and just perfect for a cold winters day!
Then Pheasant breast, with perfect greens and potato, simple and utterly satisfying, bringing a smile to my face just thinking of it! See link below to find out more about this wonderful spot!
http://www.smws.co.uk/venues/28_Queen_Street,_Edinburgh

A few random photos from the beautiful wintery Scotland

Edinburgh: my new favourite city abroad..

Just a few scatterings of Edinburgh:

First of all: It has a castle, which locals seem to overlook slightly. It sits perched overlooking the "new-town", almost like a giant,  sleeping gently...

The vibrant energy; the bars which locals tell you about really are the best spots: The Bramble, small, underground, eclectic malt cocktails to keep you coming back for more. The Jazz Bar, great venue to catch local jazz acts with huge talent!Thistle Street Bar- great local hang out with an awesome selection of ales and malts...
Whiski bar: superb whisky selection, good "local" food and typical warm pub vibe, located on the famous Royal Mile
Food, glorious food; Iris restaurant in Thislte street and Maison Bleau both offered intimate dining, real food, brilliant portions and beautiful experiences( everything from scallops to steak, you can't go wrong!) The churches on almost every corner  will make even an atheist double take at its grandeur and pure beauty...

"The Whisky Experience" which is home to the largest whisky collection in the world, even for a non-whisky lover, the site is utterly amazing!

 

And last but not least: every now and then, walking through the streets, face; ice cold, body warmly wrapped up, feet skimming the cobblestone streets, the sound of a lone piper drifts through the air. I instantly smile, that to me is still one of the most magical sounds. To me it evokes the same emotions that a brilliant whisky evokes;pure joy, an underlying sense of bliss and instant harmony....
Edinburgh: I can't wait for my next visit!

Part of "The Whisky Experience" selection...biggest in the world
The beautiful Castle

The Jazz Bar

And so Highland Park Bootcamp came to an end...

Highland Park is not just 3 Ingredients mashed together, fermented , distilled  and allowed to age in oak . The best way to understand this whisky is to understand the island.
Magnus Eunson, the smuggler famed for creating this wonderful dram, distilled illegally and hid his precious stocks in the St Magnus Cathedral ( not named after him)We visited the church and it was a surreal experience, that was where the first wee barrels of Highland Park were laid to avoid the ever approaching  taxman...

We also  attended a tasting in the Tasting Room with Gerry, we skillfully maneuvered through 12 Highland Park expressions. (A little bit of Candice heaven) we eagerly ploughed into what made each expression so different, talking casks,smoke,sweet aromas, fruity delights the group learning more and more after each whisky!

We then visited ruins, where ancient civilizations made their mark ( civilizations from 3000 BC made these islands home once upon a time). The Orkney  islands have a Viking influence, and belonged to Norway a few hundred years ago, so instead of the Scottish version of : 'cheers' (Slainte) they use the term "skul'  (don't quote me on the spelling please)when sipping a whisky. Orkney is steeped in history, everything from Vikings to World Wars, this intense and diverse history might not make whisky,no, but it does add to the character that's sculpted Highland Park's unique balanced flavour over the years, that's resulted in it winning Best Spirit in the World... Just a coupla' times...

The Kirkwall Harbour
The precious Highland Park 50 year old (the whisky.... not me....)

Gerry explaining floor maltings to the group....

12 Highland Park whiskies... it was tough, but somebody had to do it...

"The edge of the world..."

Highland Park - my passion

All encompassing. That is my best way to summarize my trip to Highland Park boot camp. The camp is hosted by Gerry Tosh, and Pat his sidekick (and Visitor centre manager),  His description and tour of the distillery for the group(who all varied in whisky knowledge) was so simple and 'to the point' even a 5 year old could understand.

That's part of the beauty of whisky; they have been making it for hundreds of years, its not rocket science, its the basics with a few tweaks and nuances which result in every whisky in the world tasting different!

 One of the keystones which makes Highland Park so unique is its aromatic peat. The Peat they use to dry and flavour their hand turned barley, is dug up on Hobbister Moor, no other whisky in the world uses this peat. Its fragrant, heathery, not as phenollic as a lot of other peat(like that on Islay). It's one of the reasons why the Highland Park smoke gently caresses your tongue rather than sending  it into shock... strange though , well peat is decomposed plant vegetation or simply dead plants... and it  ends up making a whisky so magical, so charismatic and oh so charming.

We then went off to the magnificent cliffs on the island which seriously look as if they are home to the edge of the world, huge waves sound like explosions, wind cuts through your layers of clothes , but the location's intensity is honestly mind blowing. The climate on Orkney is almost constant, their summers don't reach much more than 12 C.

The constant mild temperature and the intense wind, believe it or not influence ALL elements of Highland Park's whisky making,  it would not have its same magical allure and instant attraction if it was made anywhere else in Scotland.

Next time you sip a dram, remember it's relatively simple to make, but all the peripheral elements that make it beautiful are unique to each distillery. Take time to appreciate what's been crafted  the through wisdom of past generations and that takes years and years to  create and in many cases just a few minutes to drink...

Slainte

Malt Whisky Cocktails and Jazz bars: hello Edinburgh!

Once again I am blown away by the extreme charm and hospitality of the Scots! I have spent the last 2 days eating, drinking and shopping in Edinburgh(3 of my favourite things...)

2 bars have stood out in their authenticity and amazing cocktails. The Bramble ( had a cocktail made with a peaty Glenglassough) an exceptionally acquired taste but delicious! Then @ Monteiths had a" blood and sand" made with Chivas 12. Very easy drinking, and incredibly well balanced. Single malt whisky cocktails are the norm here, think it might take a while to hit SA.

Hit The Jazz Bar too, great vibe, amazing artists paired superbly well with Macallan 10 Fine Oak. Tomorrow we're off to Highland Park, my excitement I can't explain... This distillery is the most Northerly in Scotland and is home to the Best Spirit in the World.. Um yes...this is a wee bit of Candice heaven!
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Another mind blowing Scotch trip commences shortly...

It's utterly amazing how unpredictable life is. In July when I applied for my UK visa, I opted for the 6 month option as "there was no way I would be lucky enough to head back to Scotland so soon...."

Low and behold, on Friday I'll be boarding a plane for Edinburgh!
2011 has seen me step into my dream job: Brand Ambassador for The Macallan, Highland Park and Famous Grouse.

Once again I will be blogging about my findings, tastings, and morsels of insider information which I will gladly share with all fellow whisky lovers.

My trip commences at Highland Park , where I will be attending their annual Highland Park boot camp , this is whisky touring in 3D. It will include a splash of extreme weather elements from Orkney and the most intense and intricate whisky knowledge presented by Gerry Tosh....

The word "ecstatic" does no justice to how I'm feeling about this trip.... I hope through my posts you too get to experience this wonderful magical journey with me!

Slainte