spirit list final copy - oldfaithfulbar.com.au€¦ · 2 whisk(e)y-american- basil hayden’s...

Whisk(e)y

Whisk(e)y “Neat” – Nothing in the glass except the whiskey. “Rocks” – The whisky served over ice.

-Scotch Whisky- ABERLOUR A’BUNADH……………….…………………………………….

………….…20 ARDBEG DRUM………………………….……………………………………..

……….……20 BENROMACH 10YO..………………….…………………..………………….

………..….15 BENROMACH PEAT SMOKE……….……………………………….…….

………….…21 MONKEY SHOULDER………………….…………………………………….

……….…10.5 BRUICHLADDICH OCTOMORE 8.1 8YO…………………………….

………….….34 BRUICHLADDICH OCTOMORE 10YO……………….…………..

…………………..43 BRUICHLADDICH PORT CHARLOTTE 10YO…….………..……….

…………….17 GLENDRONACH

12YO……………………………………………………………………..15 GLENDRONACH 18YO……………………………………………………….

………….…36 GLENDRONACH 21YO PARLIAMENT……………………….……….

………..…..45 GLENDRONACH PEATED………………………………………………….

……….….…14 GLENFIDDICH 12YO SIGNATURE MALT…………………………….

……..…13.5 GLENFIDDICH 18YO SMALL BATCH RESERVE………………..….

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F A I T H F U L S P I R I T S

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Whisk(e)y



………….…20 ARDBEG DRUM………………………….……………………………………..

……….……20 BENROMACH 10YO..………………….…………………..………………….


………….…21 MONKEY SHOULDER………………….…………………………………….










…….……28GLENFIDDICH 21YO RESERVA RUM CASK

FINISH……………….…..……48 GLENFIDDICH PROJECT XX……………………………..

……………………..……..22 LAGAVULIN 16YO ISLAY



………….…20 ARDBEG DRUM………………………….……………………………………..

……….……20 BENROMACH 10YO..………………….…………………..………………….


………….…21 MONKEY SHOULDER………………….…………………………………….













C O N T E N T S

SPIRITS QUICK LIST…..………………………………..….……….1

SPIRITS IN DEPTH…..………………….…………….……………..6

WHISK(E)Y…..….….………….………………………….………….6 OLD FAITHFUL FAVOURITES…..…….………………………….……..…….6 SCOTCH….…….……….…..………….………………………………….……..…….6 IRISH….…….………………………..………………………..………….……..……10 AMERICAN….…….……………….……..………………….………….…….……11 AMERICAN RYE…..…….…….…….……………………….……….……..……18 AUSTRALIAN….……..….……..………….……….……….………….…………21 JAPANESE…..…….……………………………………………………..…..….….23

RUM…..…………………………………………………………………24

GIN….……………………………………………….…….…….………25

VODKA…..………………………………………….….……….………27

TEQUILA….………………………………….……………..…………28

MEZCAL……………………………….……………………….…….…31

LIQUEUR…..………………………….………………………….……32

FOR THE CURIOUS..……………….………………………….……33

Whisk(e)y



………….…20 ARDBEG DRUM………………………….……………………………………..

……….……20 BENROMACH 10YO..………………….…………………..………………….


………….…21 MONKEY SHOULDER………………….…………………………………….















………….…20 ARDBEG DRUM………………………….……………………………………..

……….……20 BENROMACH 10YO..………………….…………………..………………….


………….…21 MONKEY SHOULDER………………….…………………………………….













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Whisk(e)y

-Old Faithful Favourites- BENROMACH SPEYSIDE SINGLE MALT PEAT SMOKE.…….…….……21 BRUICHLADDICH OCTOMORE SINGLE MALT 10YO (PEATED) …….….43 WIDOW JANE BOURBON 10YO.……………….…………….………………….….35 BIB & TUCKER BOURBON 6YO.…..…………….………………………….….…..20 GLENDRONACH SINGLE MALT 18YO……………………….……….………….36 SAZERAC RYE 6YO..………..…….……..…….…………….……………….…………17

-Scotch- ABERLOUR A’BUNADH.……….……….………………………………………………20 ARDBEG DRUM..………………………….….…………………………………..….……20 BENROMACH 10YO…………………….…………………..……………………..…….15 BENROMACH PEAT SMOKE .……….……………………………….………………21 BRUICHLADDICH OCTOMORE 8.1 8YO..……………………………………….34 BRUICHLADDICH OCTOMORE 10YO..……………….…….……..…..….……..43 BRUICHLADDICH PORT CHARLOTTE 10YO.…….………..………….….….17 GLENDRONACH 12YO..………………………………………………….……………..15 GLENDRONACH 18YO..……………………………………………….…….…….……36 GLENDRONACH PARLIAMENT 21YO..……………………..……….……..…..45 GLENDRONACH PEATED..…………………………………….………….….….……14 GLENFIDDICH SIGNATURE MALT 12YO..……………..…………….….…13.5 GLENFIDDICH SMALL BATCH RESERVE 18YO..….…………..….………28 GLENFIDDICH RESERVA RUM CASK FINISH 21YO..……………………48 GLENFIDDICH PROJECT XX..……………………………..………………….……22 JOHNNIE WALKER BLACK LABEL..……………..………….………….……10.5 LAGAVULIN ISLAY MALT 16YO..…………………………………….…..…..…..23 LAPHROAIGH 10YO..………….…….……………………………..……………………18 LAPHROAIGH TRIPLE WOOD…………………………………..……………………23 MONKEY SHOULDER .………………….…………………….……………..………10.5

-Irish- JAMESON..………………………….……………………………….………………….……10 SLANE TRIPLE CASKED..…………………………….…….….……….………….…10 THE DEAD RABBIT..…………………………………………….…….…………………14

On the Rocks = Served over ice Neat = lonely liquor in the glass

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Whisk(e)y

American Rye

MICHTER’S TOASTED BARREL FINISH RYE ………………………….….…25 Michter’s Toasted Barrel Finish Rye Whiskey is an exciting release from the Kentucky-based distillers. It enjoys a finishing period in casks made from air-dried oak and toasted - not charred, but specifically toasted. This particular undertaking was chosen to compliment the natural spiciness of the rye with a touch of smoke. Nose: Cinnamon buns (with icing), oily walnut, cardamom seed and sticky brown sugar caramelising in a pan. Palate: Nutty at first, with almond and hazelnut, shortly followed by nutmeg, honeycomb and just a pinch of BBQ smoke. Finish: Rum-soaked dates, drying oak-y spice and dark chocolate.

RITTENHOUSE .………………………………………………………………….….12.5 Rittenhouse Straight Rye Whiskey has a storied past with a heritage that commemorates Philadelphia’s famous Rittenhouse Square and is produced in the tradition of the classic rye whiskeys that once dominated the American whiskey scene. Nose: Dried fruit and soft spice. Cocoa, butterscotch, orange peel, cinnamon, caramel. Palate: Thick and fruity. Chocolate orange, cassia bark, nutmeg, oak. Finish: Tangy fruit, marmalade, spice. Coppery.

SAZERAC 6YO..…..………………………………………………………………….….17 The one and only New Orleans Original. It was at the Sazerac Coffee House (ahem) on Royal Street where locals were served toddies made with Rye Whiskey and Peychaud’s Bitters. The libation became known as the “Sazerac” and America’s first branded cocktail was born. This is the whiskey that started it all. Nose: Clove, vanilla, anise, pepper. Palate: Candied spice, citrus. Finish: Big and smooth, hints of liquorice.

SAZERAC RYE 18YO..…………………………………………………………………65 Part of The Buffalo Trace ‘Antique Collection’. The famed Sazerac Coffee House was founded in 1850 in New Orleans, soon gaining fame as the home of “America’s First Cocktail” known as the Sazerac. This straight rye has mellow spice and dry sweetness. The long, warm finish is preceded by notes of mint, eucalyptus, cinnamon, vanilla, and lingering pepper. Exhaling after a sip is like biting into a piece of warm whole-grain gingerbread cake, spices and all. Nose: Bold rye, pumpernickel bread, mint, whole pineapple. Palate: Pure rye, through and through. Moderate sweetness. Spiced baked goods, oak, leather, molasses. Finish: Long and warm. Preceded by notes of mint, eucalyptus, cinnamon, vanilla and lingering pepper.

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Whisk(e)y

-American- BASIL HAYDEN’S BOURBON.……………..…………………..…..…………….13.5 BIB & TUCKER BOURBON 6YO……..……………………………..……….………20 BLANTON’S ORIGINAL SINGLE BARREL…………………………….….…13.5 BUFFALO TRACE BOURBON…………………………………….………….……..…10 CANADIAN CLUB (yeah, we know it ain’t American).………………….……..………….…8 EAGLE RARE BOURBON 10YO.………..…………………………………………13.5 EAGLE RARE BOURBON 17YO….……………..…………………………..….……58 F.E.W BOURBON…………………………………………………………………..….……30 GENTLEMEN JACK………………………………………………………………………11 GEORGE T STAGG UNFILTERED BARREL PROOF………………….…..…58 HUDSON BABY BOURBON………………………………………..……………..…18.5 JACK DANIELS NO7……………………………………………………………………..10 JACK DANIELS SINGLE BARREL SELECT….…………………………….…..17 JAMES E PEPPER 1776 STRAIGHT BOURBON….…….…………………13.5 JIM BEAM BLACK……………………………………………….……………………….10 JIM BEAM DOUBLE OAK………………………………………………………………10 MAKER’S MARK………………………………………………….……………………….10MAKER’S 46………………………………………………………….……………..……14.5 MICHTER’S AMERICAN WHISKEY……………………….………………………15 MICHTER’S BOURBON 10YO……….………..………………………………………38 MICHTER’S SMALL BATCH BOURBON………………………………………….15MICHTER’S SOUR MASH WHISKEY………………………………………..……15 OLD FORESTER 80 PROOF BOURBON……………………………………………10 OLD FORESTER STATESMAN…….………………………………………………13.5 OLD RIP VAN WINKLE 10YO……..……………………………………………….…59 STAGG JR ..………..…………………………………………………………………………52 VAN WINKLE SPECIAL RESERVE 12YO……………………..………………..65 WIDOW JANE 10YO………………………………………………………………………35 WILD TURKEY 101…………………………………………………………………….11.5 WILD TURKEY MASTER’S KEEP 1894…………………..………………….…35 WILLIAM LARUE WELLER………………………………..…………………………68 W.L. WELLER 12YO………………………………………………………………………40 WOODFORD RESERVE DOUBLE OAKED..…..…………………..……….…13.5 WOODFORD RESERVE MASTER’S COLLECTION BATCH PROOF……35

Whisk(e)y

THOMAS HANDY SAZERAC STRAIGHT RYE BARREL PROOF..…………58 Part of The Buffalo Trace ‘Antique Collection’. Named after the New Orleans bartender who first used rye whiskey in the Sazerac Cocktail, this uncut and unfiltered Straight Rye is bottled directly from the barrel, just as it was over a century ago. Full of rich flavour, this authentic American rye is a symbol of the timeless history of New Orleans and the legacy of Thomas H. Handy. Powerful, lush, and boldly spicy. Flavours of toffee, fig cake, and candied fruit, followed by mint, cinnamon and clove. The finish ultimately reveals subtle notes of allspice, coconut and nutmeg. Long and warm. Nose: Tea leaves, potpourri, orange zest and leather leading to stem ginger and cherries macerating in Cognac. Palate: Homemade orange marmalade, crystallised lime peel, truffle, winter spice. Finish: Long. Red cherries, tangerines, crushed black pepper.

WOODFORD RESERVE RYE.…………………………………………….…….…13.5 Produced using a mash-bill of 53% rye, this rye shows off its spice up front and balances it well with notes of fresh fruit (think pear and cherry), chopped mint and a sweet touch of honey. Nose: Spicy with distinct notes of rye, black pepper, cedar and cassia bark sweetened with a dusting of marzipan. Hints of pear, apple and almond dance in its depths. Palate: Clove, rye, mint, molasses, sorghum and honey mingle together with hints of apple and malt. Finish: Long and sweetly spiced.

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American Rye

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Whisk(e)y

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Whisk(e)y

-American Rye- JAMES E PEPPER 1776 STRAIGHT RYE….……………….………….……14.5 JACK DANIELS RYE…..………………………………………….……….…………….12 JACK DANIELS SINGLE BARREL RYE .…….…………………….……………20 MASTERSON’S RYE 10YO…..…………………………………….…….……..….25.5 MICHTER’S STRAIGHT RYE 10YO..……………………………..………………43 MICHTER’S SINGLE BARREL STRAIGHT RYE.……….……….…..………15 MICHTER’S TOASTED BARREL FINISH RYE…..…….………..……..….…25 RITTENHOUSE…..…………………………………………………………………..….12.5 SAZERAC RYE 6YO…..……..……….…………………………………….………….…17 SAZERAC RYE 18YO….…………….…………………………………….………….…65 THOMAS HANDY SAZERAC STRAIGHT RYE BARREL PROOF…..….58WOODFORD RESERVE …..…….………………………………………………….…13.5

-Australian- CRAZY UNCLE MOONSHINE….…………………………………………….……….10 LIMEBURNER’S PORT CASK…………………………………….………….….……21 LARK CLASSIC CASK….……………….………………………….……….………….40 LARK WOLF….…………………………………………….……………..…………..….…75 STARWARD PROJECTS BOURBON CASK….…………………………..…..….25 STARWARD TWO FOLD MALT ….…….……………….……………….…..………12 WHIPPER SNAPPER UPSHOT …..…………………………………..……..….……14

-Japanese- NIKKA COFFEY MALT WHISKY….…………………….…………….…………19.5 WHITE OAK TOKINOKA JAPANESE WHISKY..………….….……….…..…19 YAMAZAKI 12YO….………………………………………….……….…………….……39 HAKUSHU 12YO.………………….……………………….………………………………39 HIBIKI HARMONY….…………….……………………….…………….…………….…21

LIMEBURNERS PORT CASK.…………………………..…………………………..21 Limeburners proudly boasts the title of being the first Western Australian distillery to legally make single malt whisky, a brand of Great Southern Distilling Company, based in Albany, WA. The Limeburners Port Cask is a small batch whiskey, hand distilled from WA barley. Matured in old American oak bourbon barrels and finished in an Australian Port cask. Each barrel will exhibit its own characteristics, creating slight variation from batch to batch. A splash of water unleashes malted barley, aromas of vanilla and port with hints of honey, raisin and warm spice. Nose: Floral, port berries and pear. Smoked paprika, liquorice, oak. Palate: Malty, dry wine backbone. Cereal sweetness, lemon zest, tart berries. Finish: Pleasantly fleeting. Malty vanilla, honey, berry.

STARWARD PROJECTS BOURBON CASK.………………….……….………….25 An outrageously popular bottling from Australian Starward Distillery, part of the Projects series and their first whisky to be wholly matured in ex-bourbon casks - specifically bourbon casks from Maker's Mark and Wild Turkey. Nose: Oodles of bright tropical fruits including roasted pineapple, green bananas, and honeydew melon with a background of lemongrass and sweet white chocolate. Palate: Sweet and buttery, think millionaire's shortbread with caramel biscuit notes, returning to tropical fruit freshness with a subtle pinch of white pepper. Finish: Indulgent and sweet vanilla custard, coconut and banana with a drizzle of honey.

STARWARD TWO-FOLD MALT WHISKY.…………………………….…………12 Combining malted barley and wheat to create Two-Fold, a Melbourne whiskey which has matured entirely in Australian red wine casks. A big, fruit-forward dram that suits sipping over ice on a warm evening. Nose: Plum, banana bread, caramelised date, a hint of nutty malt. Palate: Soft vanilla fudge, coffee and walnut cake, summer berries, stewed stone fruit. Finish: Brown sugar, cinnamon, peppercorn. WHIPPER SNAPPER UPSHOT AUSTRALIAN WHISKEY.………….……..14 100% West Australian Grains: 80% corn, 10% malt, 10% wheat. Upshot is a modern Aussie expression of a well-rounded bourbon, aged in virgin southern white oak. Nose: Cedar, toffee, butterscotch, vanilla. Palate: Rich and creamy. Light butterscotch, caramel, nutmeg. Finish: Well balanced and clean. Hints of maple, vanilla, dark toffee.

Australian

https://www.masterofmalt.com/distilleries/makers-mark-whisky-distillery/

https://www.masterofmalt.com/distilleries/wild-turkey-whiskey-distillery/

https://www.masterofmalt.com/distilleries/makers-mark-whisky-distillery/

https://www.masterofmalt.com/distilleries/wild-turkey-whiskey-distillery/

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Whisk(e)y

-Rum- MOUNT GAY XO…..………………………………………………………………………..12 PLANTATION PINEAPPLE…..………………………………………………………..10 RUM DIARY SPICED…..…………………………………………………………………12 RUM DIARY ROYAL FORTUNE….………………………………………………….15 DIPLOMATICO RESERVA EXCLUSIVO…..………………………………………12 THE KRAKEN BLACK SPICED…..……..…………………………………………..11 CARGO CULT SPICED…..………………………………………………………………..10

-Gin- ARCHIE ROSE DRY GIN…..……………………………………………………………12 BULLDOG…..………………………………………………………………………………….12 DEATHS DOOR….………………………………………………………………………….12 FOUR PILLARS BLOODY SHIRAZ….……………………………………………..12 FOUR PILLARS NAVY STRENGTH….…………………………………………….16 FOUR PILLARS RARE DRY…..……………………………………………………….12 GINIVERSITY LONDON…..…………………………………………………………….12 HENDRICKS….……………………………………………………………………………..12 PATIENT WOLF DRY GIN….……………………….………………………………….13 TANQUERAY…..…..………………………………………………………………………..10 TANQUERAY 10……………………………………………………………………………13 TANQUERAY RANGPUR….……………………………………………………………11 TANQUERAY SEVILLA….……………………………………………………………..11

-Vodka- KETEL ONE….……………………………………………………………………………….10 TITO’S HANDMADE….….……………………………………………………………….11 CIROC…..………………………..……………………………………………………………..13 ARCHIE ROSE VODKA….………………………………………………………………11

Spirits

Australian

CRAZY UNCLE MOONSHINE…………..………….…………………………….10 Australia’s first legal moonshine. 100% West Australian Grains: 80% corn, 10% malt 10% wheat. A great alternative to vodka and fun for cocktail experimentation. Nose: Light, crisp, hints of sweet corn. Palate: Silky texture with light aniseed. Finish: Light heat and sweetness.

LARK CLASSIC CASK…………………………………….……………………..….40 Classic Cask 43% is handcrafted in the Coal River Valley. Bill Lark realised that that everything needed for a world-class whisky was in Tasmania – rich fields of barley, an abundance of pure soft water, highland peat bogs and the perfect climate to bring all the ingredients together. Double-distilled in locally crafted copper-pot stills and aged in small casks, the Classic Cask features the citrus and butterscotch of the Lark house style with a hint of Tasmanian peat. A great balance of sweet, spicy and savoury elements. Nose: Very malty, spicy nose. Big notes of dried fruit, especially date, fig and sultana. Nutmeg, cinnamon, black pepper heat, smoke. Palate: Big, bold, sweet. Oily peat, chilli, toffee apple, malt. Finish: Decent length. Vanilla sweetness, Christmas spice. Toffee, spicy oak, smoke.

LARK WOLF………………………….……………………………………………..…75 Lark Distillery was the first licensed distillery in Tasmania, since 1839, and rebooted in 1992 to produce Australian malt whisky. 4 x Lark Distillery whisky casks were carefully selected, decanted, and sent across the Bass Strait to Wolf of the Willows Brewery. Filled with the Wolf’s Imperial Johnny Smoked Porter and left to age for 7 weeks before being emptied and returned to Tassie, then refilled with Lark single malt whisky. The result is the Wolf Release: a unique single malt whisky that reflects an adventurous and collaborative journey. Nose: Chocolate orange, stewed fruit, raspberry, Guinness, malty and musty. Palate: Apple custard, buttered pastry, juicy fruit, cherry ripe chocolate, smoked meat. Finish: Earthy, campfire smoke, chocolate shortbread dough, brazil nut, dried fruit.

5

Spirits & Liqueur

-Tequila- CORAZÓN ARTISANAL BLANCO……………………………..……………………20 CORAZÓN REPOSADO BUFFALO TRACE………………………….……………25 CORAZÓN BUFFALO TRACE OLD22 AÑEJO…………………………….……28 CORAZÓN ANEJO GEORGE T STAGG……………………………………….……28 CORAZÓN ANEJO SAZERAC RYE………………………………………..….……28 CORAZÓN SINGLE ESTATE BLANCO………….…………………………..….…11 CORAZÓN SINGLE ESTATE AÑEJO……………………………………………13.5 CORAZÓN SINGLE ESTATE REPOSADO…………………………………..…11.5 FORTALEZA BLANCO……………………………….………………………….……19.5 FORTALEZA ANEJO.………………………………………….………………………29.5 FORTALEZA REPOSADO………………………….…………………………….…..…21 MILAGRO SELECT BARREL RESERVE BLANCO…………………..……16.5

-Mezcal- DEL MAGUEY CHICHICAPA………..……….….…………………………….…..…23 DEL MAGUEY TOBALA.………….………………………………………….…..….…33 DEL MAGUEY VIDAL……………….……………………….…………………..…..…14

-Liqueur- FERNET-BRANCA.……………………………………………………….…………………8 FERNET-BRANCA MENTA ..…………………..…………………….…………………8 FIREBALL.……………………………….…………………………….………………………8 FLOR DE CANA SPRESSO.………………………………………….………..…………8 MR BLACK.………………………………………………………………….…………………8

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Whisk(e)y

Japanese

NIKKA COFFEY MALT WHISKY..………………………………..……………19.5 The Nikka Coffey Malt Whisky was introduced in 2014. While most distilleries use Coffey stills solely for grain whisky, Nikka also use theirs to create malt whisky. Plenty rich and flavoursome. Nose: Fresh and clean. Candied lemon peel, rich cake spice. Palate: Robust and spicy. Dense mouthfeel, richly textured. Cinnamon, clove and citrus-tinged freshness. Finish: Dense spice, rich oak, lemon and orange.

WHITE OAK TOKINOKA JAPANESE WHISKY ..………………….…..…..…19 A Japanese blended whisky from the White Oak distillery in Hyogo, just west of Kobe. A value-for-money introduction to the world of Japanese whisky. White Oak is also known for producing the Akashi range. Nose: Honeyed cereal, green apple, sultana. Palate: White chocolate, malt, maple syrup. Finish: Slightly oily, with a pinch of pink peppercorn.

YAMAZAKI 12YO………………………………………………………………………39 First on the market in 1984, Yamazaki is Suntory's flagship single malt whisky, from Japan's first and oldest malt distillery. Since then, it has acquired something of a cult following, and for good reason. Nose: Good body, plenty of nut oils and zest. Floral, with a little tropical fruit and roots. Palate: Smooth and soft. Sweet with winter spice. Citrus develops with more tropical fruit and a little rum. Finish: Medium, with fruit and zest.

HAKUSHU 12YO..………………………………………………………………..……39 Peated Japanese single malt from Hakushu distillery, owned by Suntory and residing in the forests of Mt. Kaikomagatake, the original Hakushu distillery built in 1973. Rather fittingly, it boasts a fresh and foresty flavour profile. Nose: Toasted barley, seed & nut loaf, chopped almond, barrel char. Hint of milk chocolate and dried grass bring sweetness. Palate: Rich, fruity, herbaceous, grassy. Slight smoke. Finish: Quite short. Orange peel and minerals.

HIBIKI HARMONY………………………….………………………………..…….…21 Made with malt whiskies from the Yamazaki and Hakushu distilleries, as well as grain whisky from the Chita distillery. The whiskies are drawn from 5 different types of cask, including American white oak, Sherry and Mizunara oak. The blend itself was crafted by the Suntory team, led by Master Blender Shingo Torii. An elegant expression, with wafts of honey, orange, a herbaceous touch or two and light oak. Nose: Red berries, green apple, honey. Palate: Melted butter, caramelised date. A hint sandalwood develops into warming, oak-y spice. Finish: Brown sugar, citrus peel, white grape, black pepper.

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Rum



………….…20 ARDBEG DRUM………………………….……………………………………..

……….……20 BENROMACH 10YO..………………….…………………..………………….


………….…21 MONKEY SHOULDER………………….…………………………………….















………….…20 ARDBEG DRUM………………………….……………………………………..

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S P I R I T S I N D E P T H


B A R & B B Q

Rum

MOUNT GAY XO……………….……………………………………………………….12 Mount Gay XO Extra Old is a blend of rums aged from 8-15 years matured in used American oak barrels that had previously held bourbon, Mount Gay Extra Old (often called "XO") is a sipping rum that also mixes nicely into cocktails that would traditionally call for whiskey.

PLANTATION PINEAPPLE..……………………………………………………….10 Pineapple rinds are infused with their Plantation 3 Stars Rum for one week, then pot distilled. The fruit is separately steeped in Plantation Original Dark Rum for three months. The two liquids are blended and the resulting Pineapple Rum is rested in casks for three months before bottling.

RUM DIARY SPICED ..………………………………………………………………..12 A sipping quality full bodied spiced rum, the base rum is aged 5 years in Trinidad & Tobago. 4 infusion methods are implemented in Australia to spice the rum, the flavour is big and bold..

RUM DIARY ROYAL FORTUNE..………………………………………………….15 Born in Fitzroy and finished by hand, this small batch premium spiced rum is the essence of The Rum Diary Bar. It's taken to the next level in this Navy Strength edition that incorporates Lapsang Souchong, smoked brown cardamom and black pepper to create a smoky, earthen and slightly salty finish.

DIPLOMATICO RESERVA EXCLUSIVO..………………………………………..12 This is the Venezuelan distillery’s flagship rum, called “exclusiva” as a tribute to their 18th century founder Don Juancho Nieto Meléndez. A blend of 12 year old copper pot-still rums made from both molasses and sugarcane honey, aged in ex-bourbon barrels.

THE KRAKEN BLACK SPICED……………………………………………………..11 The Kraken is a 94-proof black spiced rum distilled from local molasses in Trinidad and Tabago. After ageing 1 to 2 years, it is blended with caramel and 13 or so spices before bottling.

CARGO CULT SPICED……………………..…………………………………………..10 Cargo Cult is a spiced rum made with a blend of rums from Australia, Fiji and Papua New Guinea. Cargo Cult drinks particularly well in a long drink with ginger beer or cola.

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Gin



………….…20 ARDBEG DRUM………………………….……………………………………..

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B A R & B B Q

Let’s get this straight. The general rule of thumb is;

If it’s Scottish, Japanese, Canadian or Maker’s Mark it is

spelled Whisky. If it’s American, Irish or Australian,

it is Whiskey.

The word itself has Celtic origins, meaning “water of life’.

Let the debate ensue….

Is it Whisky or Whiskey?

Gin

ARCHIE ROSE DRY GIN…………………………………………………..………….12 Launched in March 2015, Archie Rose Distilling Co. is the first independent distillery to open in Sydney in over 160 years. Featuring Australian native botanicals - Lemon Myrtle, Blood Lime, River Mint and Dorrigo Pepperleaf, Archie Rose Signature Dry Gin is a labour intensive gin, all fourteen botanicals individually distilled utilising one of three separate infusion points within a 300L copper pot still. The result is a balanced and complex dry gin fusing the old world with the new.

BULLDOG..………………………………………………………….……………………12 Balanced flavour and crisp character, Bulldog Gin is infused with 12 rare, distinct botanicals; Dragon Eye (cousin of the Lychee), French lavender, Italian juniper, Asian lotus leaf, Turkish white poppy and Chinese liquorice. Every batch is quadruple distilled in traditional copper pots in a distillery that has been producing since 1761.

DEATHS DOOR..………………………………………….…………..…………………12 A surprisingly simple mix of just three botanical: juniper berry (including some wild Juniper of Washington Island), coriander and fennel seed, classified as a London Dry. The balanced blend has helped earn its place in many a cocktail bar program, considered a soft, versatile gin. Death's Door Gin has a flavourful base from hard red winter wheat, corn and malted barley.

FOUR PILLARS BLOODY SHIRAZ..……………………………….…..………….12 The 2019 release has a great deep, rich, reddish colour. With pine forest juniper notes followed by dark fruit, red berries and spice, and is shows plenty of that classic Yarra Shiraz white pepper. The palate is beautifully balanced with both sweetness and gin in spades and some nice tannins on the finish.

FOUR PILLARS NAVY STRENGTH .…………………………………..….………16 To make this high-proof gin, native finger limes are added (alongside their beautiful organic oranges) into the botanical basket, along with some fresh ginger, to give their Navy Strength Gin its signature power and intensity. The finger limes highlight the Asian spices like coriander and star anise, and are complemented by the fresh ginger. Then turmeric adds weight and earth to the palate. The resulting gin has lifted aromatics of lime curd, pine needles, and fragrant spices with a vanilla character which pulls it all together. The palate is intense - sweet and juicy - but it is still very clean.

6

Whisk(e)y

ABERLOUR A’BUNADH .………………………………………………….…………20 Aberlour a'bunadh is a single batch single malt sourced exclusively from Speyside - a'bunadh meaning 'The Origin' in Gaelic. Straight from the cask without chill-filtration and alcohol reduction, this whisky is heavy bodied and jam packed full of flavour. A'bunadh is not for the faint hearted as with each batch they mature the spirit exclusively in Spanish Oloroso Sherry Butts. Nose: Christmas in a glass. Dried date, heavy spice, clove, star anise and cinnamon stick with burnt orange in the back. Palate: Black cherry and dark chocolate coat the mouth, laced with sherry and oak. Finish: Full of exotic spice and wonderful oaky notes.

ARDBEG DRUM .……………………………………………………………….………20 Released at Fèis Ìle, the single malt brings together the best of both Islay and the Caribbean, matured in bourbon casks and finished in rum casks. The final result is a delicious, smoky and fruity party, truly capturing the carnival spirit. Nose: Bonfire smoke and earthy pine, sweeter tropical aromas of ripe banana, banana bread and pineapple come to the fore. Some richer notes of dark chocolate and candied ginger add depth. Palate: Loads of spice with pepper, clove, cinnamon and ginger surrounded by earthy smoke. Sweeter notes of liquorice, dark chocolate and vanilla pod. Finish: Roasted, slightly burnt coffee beans, cinnamon and cocoa.

BENROMACH 10YO.….…………………………………………………….…………15 Batch maturation is 80% Bourbon barrel and 20% Sherry cask, married together for the final year in a first fill Oloroso Sherry cask. A rich sherry and fruit nose, find the hint of fruit & nut chocolate. Sherry, nutty a bit of malt biscuit and very light smoke. Nose: Dry, barley, big on malt and oak. Dry pine, fruit. A tad spirity. Sweet spice and maple fudge after a time, a hint of prune from the sherry cask. Palate: Barley, slightly herbal, a little fruit, grassy. Big on malt, ground ginger. Finish: Bittersweet. Ginger, dry sherry, almost hoppy after a while. Sugared almonds.

BENROMACH PEAT SMOKE .………………………………………………………21 Aged in first-fill bourbon casks and peated to 47ppm (moderately high), this smoky, intense Speyside single malt Scotch maintains the standard of the Benromach Peat Smoke range with an offering that is beautifully balanced. This is a seriously smoky whisky but without the iodine tinge that most Islay peat gives. Nose: Rainwater on a bonfire begins an elegant but powerful nose. Rich peaty notes throughout, perfumed fruit and wood shavings. Palate: Citrus rinds bring tart sharpness to smoked cheese and ham, a little red berry sweetness subdues the thick ash. Finish: Smoky, with a little menthol thyme.

26

Gin

-Scotch- Gin

FOUR PILLARS RARE DRY ..……………………………………………………….12 Crafted to both satisfy the classic connoisseur and fascinate the most hardened gin fanatic with strong citrus and spice and capturing the essence of contemporary Australia's heritage in Europe and Asia. Whole oranges, cardamom, cinnamon, star anise, Tasmanian pepperberry leaf and lemon myrtle.

GINIVERSITY LONDON ..……………………………………………………………12 A classic favourite with a distinct native influence. Distilled and bottled from premium produce in Margaret River, WA. A distinct fusion of nine traditional botanicals in addition to Meen, a unique botanical wildly foraged in Australia's South-West. Pronounced notes include Juniper, Coriander, Citrus and Meen, with a delicate pepper finish. A refreshing dry style distilled gin; perfect for a Martini.

HENDRICKS ..……………………………………………………………..……………12 The iconic medicine bottle shape of the Hendrick's Gin lets you know that you're in for a quality Gin experience and an unexpected infusion of cucumber & rose petals. We mix with Fevertree Premium Indian Tonic for a classic G&T.

PATIENT WOLF DRY GIN..………………………………………………………….13 Patient Wolf is born from a belief that well-crafted and considered things have no fear of time. The crucial mix of exotic botanicals, pure Australian water and an innovative distilling process define this gin. Distilled in small batches with fresh ruby grapefruit, native aniseed, myrtle, cubeb pepper and tonka beans.

TANQUERAY………………………………..…………………..………………………10 Tanqueray London Dry Gin is one of the world's classic gins. Distilled four times and known for it’s fine botanical notes, it has a crisp taste and is superbly balanced.

TANQUERAY 10..…………………………….………………..……….……………..13 “Tanq 10” is created specifically for mixing martinis, delivering distinctly citrusy notes of grapefruit, oranges and limes. The Old Faithful deer watching over our King St bar is also known as Tanq.

TANQUERAY RANGPUR..…………………………………………………………..11 The secret of this spirit lies in the flavour of the rare Rangpur lime. The Old Faithful ’Rangpur Aromatic G&T’ is recommended for a refreshing twist on the classic.

TANQUERAY SEVILLA..…………………………………………………………….11 Tanqueray Flor De Sevilla is a unique gin made with the natural flavours of Seville oranges, orange blossom and other fine botanicals. Inspired by Charles Tanqueray's original recipes, the secret of this spirit lies in the bittersweet and zesty Seville orange balanced with the complexity of Tanqueray London Dry Gin.

7

Whisk(e)y

BRUICHLADDICH OCTOMORE 8.1 8YO.…………………………..……….……34 The Octomore 08.1 edition is plated to167 ppm, distilled using 100% Scottish barley from the 2007 harvest. 100% matured in first fill American oak casks including Buffalo Trace, Clermont Springs, Four Roses, Heaven Hill & Jack Daniels. 08.1 has been bottled at 59.3% abv without artificial colouring or chill filtration. Nose: Initial smoke, tar, peat ash, hint of wet peat moss. Candied orange, pepper, chocolate, macaroon, vanilla fudge and lemon meringue pie. Palate: Delicate, fruit/smoke combination. Salt spray. Sweet oak, vanilla, fudge, marzipan and walnut. Melon and citrus come through. Finish: Dry peat smoke, iodine, oak sweetness. Hints of mint and bog myrtle fade with lingering peat smoke, always the last flavour to go.

BRUICHLADDICH OCTOMORE 10YO………………………..……………………43 Heavily peated at 167ppm, this strong and smoky 10yo is drawn from a variety of casks; 37% fully aged in first-fill Port pipes, 31% in first-fill Cognac casks and 20% in second-fill American whiskey casks. The remaining 12% initially aged in American whiskey casks, then virgin oak casks, and back to American whiskey. Limited production of 12,000 bottles. Nose: Campfire embers, Custard Cream biscuit, hint of black tea underneath. Hints of candied peel and boiled sweets. Palate: Toasted oak, roasted apricot, sultana, dry smoke, black pepper, new leather and walnut. Finish: Lasting cigar box richness, a touch of red chilli chocolate.

BRUICHLADDICH PORT CHARLOTTE 10YO……………………………………17 Introduced as the flagship Port Charlotte in 2018, a single malt from the Isle of Islay, a lip-smackingly smoky number indeed. It's peated to 40ppm, drawn from a combination of first-fill American whiskey casks, second-fill American whiskey casks and second-fill French wine casks. Nose: Salted caramel brownie, flamed orange peel, whack of seaweed. Palate: Oaky smoke, salty sea air, sweeter notes of Custard Cream biscuit and white grape. Finish: Ginger snap, rye toast, drying peat smokiness.

GLENDRONACH 12YO…………………………………………………………………15 If sherried single malt is your thing, GlenDronach is a name you should know. The distillery resides in the Highlands, with sherried malt sitting at the core of many of their expressions. This dram is aged in a combination of Oloroso and Pedro Ximénez casks, resulting in generous helpings of dried fruit and Christmas spice. Bottled without additional colouring or chill-filtration. Nose: Rich cereals, struck match, raisin, cinnamon, caramelised sugar. Opens with some sweeter PX and lots of delicious raw ginger before becoming creamier with hazelnuts. Palate: Fruits, peels, buttery. Pain au chocolat, a little marmalade on toast before becoming firmer and nuttier with spiced raisins. Finish: Smoky toffee and nut brittle.

27

Vodka

-Scotch- Vodka

ARCHIE ROSE VODKA………………………………………………….….…………11 Crafted from Australian wheat, Archie Rose Original Vodka is carefully distilled in a handmade 300L copper pot still constructed in Tasmania by Australia’s only stillmaker. Complex, clean and crisp, with subtle notes of fresh apple and mint, each bottle is individually numbered and sipping neat is recommended.

CÎROC………………………………………………………………….………….……….13 Cîroc vodka is distilled from fine French grapes. A true innovation in French craftsmanship, Cîroc is distilled five times and finished in a tailor-made copper pot still in Southern France, offering a taste experience that is lusciously different and elegantly smooth.

KETEL ONE……………………………………………………………………..…….…10 Made with over 300 years of family distilling expertise, Ketel One delivers a crisp and sophisticated taste and flavour, ideal as a cocktail foundation or the perfect Martini. Crafted in small batches using copper pot stills, Ketel One maintains traditions of its Dutch heritage to deliver a quality vodka.

TITO’S HANDMADE..………………………………………………………..….……11 Tito’s Handmade Vodka is micro distilled 6 times in old-fashioned pot stills at Texas’ oldest legal distillery, just like fine single malt scotches and high-end French cognacs, as they say. This time-honoured method of distillation requires more skill and effort than modern column stills, but it’s well worth it, for spirit connoisseurs and everyday drinkers alike.

8

Whisk(e)y

GLENDRONACH ALLARDICE 18YO……………..……………………….………36 The GlenDronach 18 year old Allardice is named after the distillery’s founder, James Allardice. The Highlander was matured completely in Oloroso sherry casks. A stand-out in the range. Nose: Thick sherry, hint of old rum, pineapple and brown sugar in tow. Palate: Christmas cake, rum, chocolate-coated hazelnut, honey and a hint of Sauternes (French sweet wine) Finish: Fresh blackcurrant, blueberry pancakes with maple syrup. GLENDRONACH PARLIAMENT 21YO ..…………………………………………45 Aged in a mix of sherry casks (Oloroso and sweet Pedro Ximenez dessert sherry). Interestingly enough, this whisky has no political connections, named after the parliament of rooks (collective term) living in the trees near GlenDronach. Nose: Soft smoke, lemon juice, cedar wood, apple peel, toasty oak, soft earth, date and walnut cake and a hint of freshly made espresso. Palate: Golden syrup, juicy raisin, tangy oak, peach, cherry blossom, cocoa and honeydew melon. Finish: Sherry tones lead the finish, a hint of sulphur, chocolate, pepper and luscious fruit.

GLENDRONACH PEATED..…………………………..……………………………..14 This expression was initially matured in bourbon casks, then transferred to Oloroso and Pedro Ximénez Sherry casks, maintaining some of the classic GlenDronach sherried "oomph", but with rich, smoky elements at its core. Nose: Juicy (almost tropical) fruit, vanilla cream, charred oak. Palate: Cinnamon, more wood-smoke lead to runny honey and dried raisin. Finish: Golden barley shines through. GLENFIDDICH 12YO SIGNATURE MALT..………………………….………13.5 Matured in American oak and European oak sherry casks for at least 12 years, it is mellowed in oak to create its sweet and subtle oak flavours. Creamy with a long, smooth and mellow finish, the perfect example of Glenfiddich’s Speyside style. Nose: Grainy, spirity, slightly floral, mineral, orchard fruit, malt, honey. Citrus develops. Palate: Light, floral, spice. Finish: Sweet, touch of oak, oily.

GLENFIDDICH 18YO SMALL BATCH RESERVE..……………………………28 Spanish Oloroso and American oak casks mature this single malt expression. Consistency and character from an intense marrying period and a warming, distinguished finish. Nose: Loads of fruit. Zesty grapefruit, baked toffee apple, chocolate, cinnamon. Palate: Candied fruit, dried apricot, cinnamon, toffee, ginger, dry sherry. Finish: Fruit peels and a touch of salted toffee.

28

Tequila

-Scotch- Tequila

CORAZON ARTISANAL BLANCO..……………………..…………………………20 Part of the second release of Expressions del Corazón, Limited Artisanal Edition Blanco using 100% blue weber agave with its brix measured before harvest, instead of traditional clear cut. Two sets were harvested for the blanco - one with lower sugar and one with higher. Artisinal blanco is barrel aged for unique expressions. Colour: Shiny SilverAroma: Cooked agave, herbal, citrus, aniseed, green apple. Flavour: Sweet, soft, mint, eucalyptus, slightly tangy. Ageing: < 60 days in stainless steel (with less ageing, terroir is expressed in the tequila)

CORAZON ANEJO SAZERAC RYE……………………………….……………..…28 Aged in Buffalo Trace’s Antique Collection barrels, this tequila has a unique sazerac charm, a tequila unlike any other. Not unusual to be aged in ex-whiskey barrels, it is unusual to be barrel aged in American rye.Colour: Transparent, gold flashes Aroma: Fresh fruit, oak, caramel, almond, chocolate, cinnamon, vanilla. Flavour: Dense texture yet soft. Harmonious and balanced. Ageing: 24+ months in Buffalo Trace Sazerac Rye casks.

CORAZON REPOSADO BUFFALO TRACE ..……………………..………………25 Aged in Buffalo Trace’s Antique Collection barrels, this tequila has characteristics of rough rye and sweet bourbon. A 100% agave-based reposado that forms one of a series of Corazon tequilas that were aged in American whiskey casks.Warming oak spice and caramelised agave and a hint of green leaves, Colour: Light amber Aroma: Bourbon notes, sweet caramel, charcoal smoke, agave shines through. Flavour: Black pepper spice, red capsicum, citrus, pineapple. Vanilla sweetness, salty brine, sweet spice, smoke on the finish. Ageing: 10+ months in Buffalo Trace bourbon casks.

CORAZON BUFFALO TRACE OLD22 AÑEJO..………………………..….……28 Aged in Buffalo Trace’s Antique Collection barrels, this tequila has characteristics of rough rye and sweet bourbon, with a longer ageing than the Buffalo Trace Reposado in the range. Fizzy oak, spice, caramelised agave with corn and some youthful pep. Colour: Transparent, gold flashes Aroma: Fresh and inviting. Raw apple, dried plum, red fruit, honey, jasmine, chocolate, eucalyptus. Flavour: Wood, caramel, almond, chocolate, ripe plum, light roasted coffee on the finish. Ageing: At least 22 months in old Buffalo Trace 22yo whiskey casks.

9

Whisk(e)y

29

Tequila

-Scotch-

GLENFIDDICH 21YO RESERVA RUM CASK FINISH………….……………48 Traditional Speyside whisky, rich and ripe with Glenfiddich signature notes. Finished in 21yo Caribbean rum casks, infusing it with extra exotic notes of ginger, fig, lime, banana and a vibrant spicy toffee warmth. “Raised in Scotland. Roused by the Caribbean.” Nose: Barley sugar, malt, dark brown sugar, orange peel, marmalade, Manuka honey, chocolate, banana. Palate: Full, fruitcake, spice, buttery vanilla, malt. Oak. Finish: Long, mochaccino, marmalade.

GLENFIDDICH PROJECT XX..……………………………………………………..22 The 2nd release in Glenfiddich's Experimental Series. 20 Malt Masters were invited to the distillery and each selected an expression from the thousands of casks maturing in the warehouse. The 20 whiskies were then married to create this single malt. Nose: Loads of woody spicy notes, toffee and orange peel. Some serious cask action going on. Palate: Wood, cloves, cinnamon, vanilla, tingly wood tannins, sweet fudge. Finish: Long. Layered notes of espresso and dark chocolate.

JOHNNIE WALKER BLACK LABEL ..…………………………………………10.5 A much-loved and respected 12 year old blended Scotch, Johnnie Walker Black Label is one of the world's most famous blends. Born in 1909, Black Label is a blend of around 40 whiskies, with a distinctive mellow smoky note. Nose: Winter spice and treacle, hints of white pepper and a little citrus. Palate: Rich and full with notes of wood smoke and dry spice, hints of barley and cereal with creamy toffee and a distinct herbal note. Finish: Quite fruity and long with a note of sultanas and mixed peels.

LAGAVULIN 16YO ISLAY MALT…………………………………………….……23 Massive peat-smoke that is typical of southern Islay - but also offering richness and a dryness that turns it into a truly interesting tipple. One of the smokiest noses from Islay. The 16 year old has become a benchmark Islay dram. Nose: Concentrated. Iodine, sweet spice, mature Sherry, creamy vanilla. Palate: Thick. Malt and sherry. Fruity sweetness, powerful peat and oak. Finish: Long, spicy finish, fig, date, peat smoke, vanilla.

LAPHROAIG 10YO…………………………………..…………………………………18 Laphroaig are known for their medicinal malts, and the classic 10 year old is no exception. The Laphroaigh 10 is the DNA of all their other expressions, from their Islay distillery. Sweet vanilla, salt and smoke are at the core. Nose: Big smoky peat, spice and liquorice, salt, cool wood smoke. Palate: Seaweed-led, hint of vanilla ice-cream. Big oak, cardamom, black pepper, chilli. Finish: Big and drying, savoury, tar, iodine complexity.

Tequila

CORAZON ANEJO GEORGE T STAGG……..…………………………..…………28 Each year, the Sazerac Company, which owns Buffalo Trace, releases a collection of bourbon and rye known as the Antique Collection, highly coveted by whiskey aficionados. The barrels can only be used once to make the whiskey, why not age tequila in it? ¡Ya está! Colour: Light amber Aroma: Complex. Sweet maple and earthy roasted agave. Flavour: Salted caramel, charred pineapple, leading to smoky tobacco. Sweet tobacco lingers in the mouth.. Ageing: 22+ months in old George T. Stagg Bourbon casks.

CORAZON SINGLE ESTATE AÑEJO……………………………………………13.5 Silver at the 2014 San Francisco World Spirits Competition, it comes presented in a hand-blown glass bottle. Green notes from cooked agave are joined by rich caramel and vanilla. Colour: Medium amber Aroma: A green forest-like freshness is the main character on the nose, with well integrated notes of spice box. Taste: Light in the mouth, subtle and focused. savoury, aromatic, spiced tobacco, charred moss, coffee. Ageing: 16-18 months in American Oak casks.

CORAZON SINGLE ESTATE BLANCO…………………….………………………11 A single estate tequila that shines in Margaritas or other cocktails, it won a Double Gold medal at the 2011 San Francisco World Spirits Competition. Colour: Silver Nose: Baked pineapple, roasted jalapeño, tangerine zest. Taste: Creamy, mouth-filling. Spicy finish. Iodine. Ageing: Un-aged

CORAZON SINGLE ESTATE REPOSADO……………….…….…………….…11.5 Distilled from 100% Blue Weber agave, Corazón's Reposado expression is aged in Canadian oak before being bottled in hand-blown glass bottles. Colour: Light amber Nose: Fresh aromas of thyme, green grass, and agave nectar mingle to create a vibrant nose on this reposado. Taste: Earthy tones play an integral role on the palate with support from soft vanilla, marcona almond, and fresh herb flavours. Round on the palate and refined. Ageing: 6-8 months in American Oak

10

Whisk(e)y

30

Tequila

-Scotch-

LAPHROAIG TRIPLE WOOD…………………..…………………….……………23 An extension of the Quarter Cask expression, it has a unique softness of fruit and spice with the signature Laphroaig Islay peat smoke hit. First maturing in ex-bourbon barrels, secondly in quarter casks and finally in ex Oloroso sherry European oak casks. Nose: Sweet raisin, creamy apricot, nuttiness, bonfire ash, earthy peat, Maker’s Mark notes Palate: Dry and medicinal. Vanilla, wood, suggestion of sherry sweetness. Finish: Oaked. Mouth-filling, long and balanced. Oily spices and dried fruit.

MONKEY SHOULDER………………………………………………….…………10.5 Steeped in history and to this day tended by the experienced hand of the Malt Men of Speyside, a smooth and rich 'triple' malt Scotch (world first) blended from three of Speyside's finest single malts. Nose: Marmalade, Crema Catalana, cocoa, malt, vanilla, aniseed and a sprinkling of winter spice. Palate: Malty, creamy delivery with a hint of berry fruit. Toasted barley, clove and butterscotch. Manuka honey, hot-buttered-toast and dried apricot develop. Finish: Medium length, spicy oak and a hint of peppermint on the tail.

JAMESON……………………..………………………………………………….……10 Matured in bourbon and Oloroso sherry casks for 4 - 7 years. Nose: Full and floral nose leads with marmalade and fudge. Hint of Madeira and grass emerge. Palate: Fresh and cooked orchard fruit, with a little vanilla cream. Finish: Medium-length, spice and honey.

SLANE TRIPLE CASKED………………………….………………….……………10 Made using whiskeys drawn from a trio of casks - virgin oak, seasoned (old Tennessee whiskey and bourbon) and Oloroso Sherry. Nose: Sweet oak and toasted barley at first, layers of caramel and ginger developing later on. Palate: Sponge Cake with jam and cream, a touch of butterscotch. Finish: More toasty notes linger on the finish.

THE DEAD RABBIT……………………………………………………….….….….14 The Dead Rabbit Grocery & Grog in New York City is home to the largest collection of Irish whiskey in North America, by teaming up with Darryl McNally (master distiller at The Dublin Liberties) they have created this whiskey based around a 5 year matured in ex-bourbon barrels, finished in “half-sized” virgin American oak barrels. Nose: Cedar, toasted brown sugar, apricot-filled pastries. Palate: Caramel and vanilla up front, nutmeg, milky coffee and macadamia developing in the background. Finish: Lingering waxy fruit, a tickle of black pepper.

-Irish-

Tequila

FORTALEZA BLANCO….……………………………………………..……………19.5 The tequila is known in México as Tequila Los Abuelos, named to honour his great-great grandfather, great-grand father, and grandfather who did so much to promote the tequila industry. Outside of México, the brand is known as Fortaleza (“fortitude”). Traditional production methods using brick ovens to cook the agaves, which are then stone milled and naturally fermented in open air wooden tanks. A good yardstick by which to measure other valley tequilas. Colour: Silver Nose: Citrus, roast vegetables. Taste: Herbaceous, balanced and earthy. Green olive, raw pineapple and lime round out the palate. Finish is slightly dry and bitter, without being bone dry. Creaminess that carries into rich buttery character. Ageing: Un-aged

FORTALEZA REPOSADO….……………………………………………………….…21 Upon first whiff, the aroma lures you in with notes such as roasted pears, vanilla, toast, and citrus zest. Cinnamon, oak char, bananas and warm cream follow soon after. No surprises on the palate as you are piqued with notes of much of the same along with clotted cream, pineapple, sage and black pepper. Moderately tannic, medium bodied, fresh and lush with tons of agave sweetness. Colour: Light amber Nose: Roasted pear, vanilla, toast, citrus zest. Oak char, banana and cream follows. Taste: Creamy, mouth-filling. Cooked agave, citrus pineapple, sage, black pepper, earth. Spicy finish. Flavors include cooked agave, citrus, vanilla, apple, earth, wood spice, cinnamon. Ageing: Un-aged

FORTALEZA ANEJO….……………………………………………..………..……29.5 Fortaleza Añejo Tequila is made from 100% blue weber agave grown in the Tequila Valley of Jalisco. The piñas or hearts of the agave plants are roasted in a traditional stone oven before being stone crushed. The juice (“mosto”) is fermented for 3.5 days in open air wood tanks using natural yeast present in the air and plants, the fermented product double distilled in copper pot stills before ageing in whiskey barrels. Colour: Light amber Aroma: Vanilla Taste: Smooth, almost sweet with notes of caramel on first sip. Little to no burn going down. Ageing: 18 months in old American oak whiskey casks.

https://www.masterofmalt.com/distilleries/the-dublin-liberties-whiskey/

https://www.masterofmalt.com/distilleries/the-dublin-liberties-whiskey/

11

Whisk(e)y

31

Tequila / Mezcal

-American-

BASIL HAYDEN’S BOURBON ..……………………….…………..……….……13.5 Dating back to 1796, when master distiller Basil Hayden used a traditional corn base, mixing small grains with the mash. A Kentucky straight bourbon with plenty of rye at its core - plenty spicy, well balanced with herbal notes of peppermint and a touch of fruit. Nose: Crisp, fresh, spiced. Rooty and floral, solid hit of rye. Palate: Rounded. Rye spice tingling through notes of winter berries. Finish: Seed cake, vanilla cream, more berries.

BIB & TUCKER BOURBON 6YO ..……………………………………..….…….…20 "Bib & Tucker" is an olde time-y phrase meaning "wearing fancy clothes". So get yo fancy pants on with this expression features a rather high corn portion in its mash bill, weighing in at 70% corn, 26% rye and 4% barley. Nose: Bruised mint leaf, sugar maple and chocolate digestive biscuits. Palate: Caramelised fruit, baking spice and nutty brown bread. Finish: Lingering waves of vanilla and cumin.

BLANTON’S ORIGINAL SINGLE BARREL..……………………..….………13.5 Taken from the centre-cut or middle sections of the famous Warehouse H, Blanton's Original was once designated for ambassadors, dignitaries, and Colonel Blanton's family and friends. Today, everyone has access to the world's first single barrel bourbon. Nose: Creamy vanilla, orange peel, nutmeg, caramel, light spice. Palate: Burnt sugar, clove, caramel, corn. Finish: Strong and lasting. Nutmeg and corn.

BUFFALO TRACE BOURBON..……………………..…………………….…..……10 Made from corn, rye and malted barley and aged in new oak barrels in a historic old warehouses on the middle floor, where the temperature fluctuation is the greatest. Batched from no more than 40 barrels at a time. Nose: Sweet and spicy. Caramel, toffee eclair, cinnamon, rum spice, cereal. Palate: Brown sugar, toffee apple, sweet oak, custard, oily espresso beans, chocolate-covered raisins, toasty wood. Finish: Good length, sweet spice, cinnamon gum, toffee.

CANADIAN CLUB..………………………………………………………….…..………8 Made since 1858, Canadian Club was first distilled by Hirem Walker and quickly became of the world’s most recognisable brands. Blended before ageing in white oak barrels for a full six years. Canada is a part of America, eh? Nose: Medium-body. Barley sugar, aniseed, cut grass, fennel, straw. Palate: Sweet and gentle. Winter spice, dark sugar, touch of rum. Finish: Medium-sweetness and length.

Tequila

MILAGRO SELECT BARREL RESERVE BLANCO………..……….……….16.5 It is certainly not unheard of, but it is not everyday you see a silver tequila that is aged for 30 days in both French and American oak barrels. This triple-distilled, 100% blue agave tequila uses agaves from Los Altos (Highlands) in Jalisco. Colour: Silver Aroma: Vanilla, citrus, oak. Taste: Agave foreword, herbaceous, oak. Smooth, sweet finish. Ageing: 30 days in both French and American oak barrels.

DEL MAGUEY VIDAL MEZCAL………………………..…..…..…………………14 Only water and the heart of the agave are used to make Del Maguey Vida Mezcal. The agave hearts are roasted over hot stones in a pit for three to five days, then ground to mash by horse-powered stone mills. This is followed be extensive fermentation in wooden vats and a slow process of twice-distilling in wood, red clay or copper stills. The resulting flavours are smokey, deep and warm.

DEL MAGUEY CHICHICAPA MEZCAL……………..………..…………………23 Chichicapa is a Mezcal from the village of the same name, in the Oaxaca region of Mexico (Mezcal's spiritual home). Made from Espadin agave, rather then blue Weber, these Mezcal are hand-crafted using the ancient and indigenous techniques of roasting in buried earth 'ovens,' and milling using a stone wheel, drawn by a horse. This is a complex and layered spirit, designed for sipping neat, or with an ice cube or two.

DEL MAGUEY TOBALA…………………………..……………………………….…33 The town where this is produced is surrounded by a mountainous, tropical micro-climate. They keep their production limited in an effort to minimise environmental impact and to continue the traditional way of harvesting this wild “King of Agave.” Tobala has a sweet, fruity nose, with a mango and cinnamon taste and a long, extra smooth finish.

Mezcal

12

Whisk(e)y

32

Liqueur

American

EAGLE RARE BOURBON 10YO……………………………..……………..……13.5 Single barrel, not blended, aged in oak for over 10 years. Each bottle of Eagle rare offers consistent flavour properties, the only bourbon to ever win the double gold medal at the San Francisco World Spirits Competition five times. Nose: Toasted oak, flamed orange peel, maple syrup. Palate: Honey, buttered bread, oily walnut, red fruit. Finish: Vanilla, oak spice, a touch of old leather.

EAGLE RARE 17YO…………………………………………………….………..……58 Part of The Buffalo Trace ‘Antique Collection’. This rare bourbon ages in oak barrels and is only available in small quantities once a year, every fall. The fragrant aroma has almost a wine-like character with hints of almond, cigar box and cinnamon. The delicate and dry mid-palate tastes of leather, vanilla and tobacco. Nose: Dark candied fruit, cigar boxes, cinnamon. Palate: Delicate and dry. Hints of leather, vanilla and tobacco. Finish: Lingering, with a hint of toffee.

GENTLEMEN JACK………………………………………………………..…………11 A premium version of Jack Daniel's Tennessee whiskey, Gentleman Jack exhibits impressive complexity and flavour. The main difference is the 'double mellowing' as it's filtered through charcoal both before being filled into the barrel (the Lincoln County Process) and before its bottled. Nose: Spicy. Caramel, charred oak, a little aniseed. Palate: Liquorice-led, oak and cinnamon, a touch of banana. Finish: Roasty and toasty, spice and citrus.

GEORGE T STAGG UNFILTERED BARREL PROOF…………………..………58 Part of The Buffalo Trace ‘Antique Collection’. This bold whiskey ages in new charred oak barrels for no less than 15 years. Straight out of the barrel, uncut and unfiltered, the taste is powerful, flavourful and intense. Opens up with a few drops of water. Nose: Complex. Cigar tobacco, espresso, smoke, char, vanilla, cherry, cinnamon, oak. Palate: Lush toffee sweetness, dark chocolate, vanilla, fudge, nougat, molasses. Finish: Underlying date, tobacco, dark berries. Spearmint and a hint of coffee round out the palate.

HUDSON BABY BOURBON….………………..……………………………..……18.5 Hudson Baby Bourbon is bottled at 92 proof. Pot-distilled from New York corn by Tuthilltown Spirits in Gardiner, New York. Hudson is unique in that they use three gallon barrels to age their whiskey instead of the 53 gallon industry standard barrels. 100% corn. Nose: Hay, corn and wheat. Palate: Hay and corn make up most of the mouthfeel. Finish: Baking spice but mostly burn.

Liqueur

FERNET-BRANCA……………………………………………………………………….8 Fernet-Branca is a digestivo created in 1845 by Bernardino Branca in Milan, where it is still made today from a proprietary recipe of 27 herbs, roots, and spices. Aloe ferox, bitter orange, camomile, cardamom, cinchona bark, cinnamon, galangal, gentian, iris, laurel, laraha, linden, myrrh, zedoary and saffron to name a few of the disclosed botanicals. Super popular in Argentina, a second distillery was founded outside of the capital in 1941, where the popular choice is ‘Fernet y Cola.’

FERNET-BRANCA MENTA………………………………………………..…………8 The mint variation of Fernet-Branca, it was created in the 1960's when the brand recognised the growing practice of adding mint syrup to Fernet-Branca.

FIREBALL ..……………………………………………………………………………….8 Bottled in Louisville, Kentucky, Fireball is a whisky naturally flavoured with cinnamon. It's made with Canadian whisky, where it originated (hence, without the "e") and aged in used American bourbon barrels.

FLOR DE CANA SPRESSO…………………………………………………..…………8 Spresso is a premium coffee liquor made with 7-year-old rum, light bodied and with an intense black colour. It has an aroma with notes of coffee and wood, with a dry and smooth finish. Best enjoyed cold, in an Espresso Martini or on the rocks.

MR BLACK……………………………………………………………………..………….8 Mr Black is coffee liqueur made for purists. Crafted at a small distillery on the NSW Central Coast, Mr Black uses cold-pressed, specialty single-origin coffee beans from Ethiopia, Brazil and Papua New Guinea. With an overwhelming fresh coffee flavour, Mr Black is best enjoyed on ice or in cocktails.

13

Whisk(e)y

American

JACK DANIELS NO7………………………………..…………………………………10 The mashbill is made up of 80% corn, 12% rye and 8% malt. The spirit is filtered through 10 feet of sugar maple charcoal to produce a mellow, slightly smoky character, thus making it Tennessee whiskey. Nose: Light and sweet. Dry spice, oily nuts, a touch of smoke. Palate: Smooth and soft. Banana milkshake, mixed nut, caramel, crème anglaise. Finish: Sweet. A little cereal sweetness and toasty oak.

JAMES E PEPPER 1776 STRAIGHT BOURBON……………………..…….13.5 Made from a mash of 62% corn/malted barley and 38% rye. After distillation, the bourbon is aged for five years minimum in new American oak casks. The result is slightly sweet with hints of vanilla, toffee and caramel that compliment baking spice, rye and oak. Nose: Zesty citrus, oak-y resin, vanilla pod, a good kick of rye. Palate: Honey gives way to soft vanilla, orange and dark chocolate. Finish: Very long. Rye bread and cinnamon spice lingering.

JIM BEAM BLACK..………………………………………………………….……….10 The Black edition from Jim Beam is a marriage of whiskeys aged for 8 years before bottling at 43%, slightly higher than the standard bourbon proof, offering greater complexity. Nose: Complex and well-balanced. Crème anglaise, butterscotch, mixed dried peels and nuts, hint of aniseed, cereal sweetness. Palate: Full and thick with fruit. Vanilla fudge, honey, cereal sweetness, plenty of rye, hint of cooked fruit. Finish: Good length with a touch of toasty oak spice.

JIM BEAM DOUBLE OAK BOURBON……………………………………….……10 Initially matured in freshly charred American oak barrels, it’s then transferred to a fresh set of freshly charred American oak barrels for the second part of its maturation. Nose: Vanilla, old oak, milk chocolate, cardamom. Palate: Subtle pepper at first. Then vanilla ice cream and fruity malt. Finish: Charred oak toastiness lingers long on the finish.

MAKER’S MARK……………………………………………………………………….10 Maker’s Mark distill their bourbon to the lowest proof of any US whisk(e)y distillery. Developed by Bill Samuels Sr, he replaced rye with red winter wheat to reduce the burning sensation. Nose: Fruity and rich. Spiced honey, mixed peels, Malmsey (fortified Madeira wine), hazelnut, cut fruit. Toasty oak backbone. Palate: Rich and full. Rye, spice, barley malt, nut oil, butterscotch, vanilla. Finish: Quite sweet. Butterscotch and dry oak spice.



………….…20 ARDBEG DRUM………………………….……………………………………..

……….……20 BENROMACH 10YO..………………….…………………..………………….


………….…21 MONKEY SHOULDER………………….…………………………………….















………….…20 ARDBEG DRUM………………………….……………………………………..

……….……20 BENROMACH 10YO..………………….…………………..………………….


………….…21 MONKEY SHOULDER………………….…………………………………….













F O R T H E C U R I O U S


B A R & B B Q

14

Whisk(e)y

American

MAKERS 46 ..…………………………………..………………………………….…14.5 The first extension to the Maker's Mark range since the '50s, Maker's 46 is essentially the standard expression with added spice. Kinda like the sassy cousin of traditional Maker’s. Extra dimension added by inserting seared French oak staves into the barrels (with the stave profile "number 46" - thus the name). Nose: Toasty. Fresh saw dust, sweet spice, thick caramel. Palate: Soft and creamy. Nutmeg, mulled wine spice, hint of hot apple juice, “Big Red” gum. Finish: Sweet spice, concentrated on the tongue.

MICHTER’S AMERICAN WHISKEY………………..…………………………….15 Unblended and matured in Bourbon soaked, American white oak barrels. The flavour profile is fruity and sweet. For those who enjoy their Whiskey thick with saccharine fruitiness, this is the dram for you! Nose: Barley sugar, raisin and dried fruit, fennel seed, fresh bread. Palate: Rich, spicy and clean. Juicy fruit, cinnamon. Finish: Black pepper, then the dried fruit stays strong.

MICHTER’S BOURBON 10YO.………………………………………………………38 This Single Barrel Kentucky Straight Bourbon has earned its place. 10 years in new charred American white oak barrels. Simply put, this is top quality bourbon. Nose: Leather, vanilla, faint butterscotch under caramel oak. Palate: Warming. Cinnamon, oak, more vanilla, caramel. Finish: Medium and a ‘lil spicy.

MICHTER’S SMALL BATCH BOURBON..…………………….…………………15 The US*1 Bourbon from Michter's Distiller in Louisville, Kentucky, is made in small batches, typically from no more than two dozen barrels. Top quality stuff, brimming with caramel, vanilla and fruit notes, alongside a pleasing earthy quality at its core. Nose: Rich notes of barley and dried fruits. Palate: Again rich, potent with spice, cinnamon and pepper. Finish: Pepper lingers.

MICHTER'S SOUR MASH WHISKEY..……………………………………………15 A unique grain selection preventing it from being categorised as Bourbon or Rye, it doesn’t stop Michter’s US*1 Sour Mash from starting off like the former and finishing like the latter. Very well balanced notes of sugared almond, cinnamon spice and vanilla sweetness. Nose: Floral with stone fruit, spice, light oak. Palate: Sweet, smoky fruit, towards caramel and honeyed vanilla. Finish: A hotter Rye-like finish. Lingering fruit and floral notes.


-Scotch Whisky- ABERLOUR A’BUNADH……………….…………………………………….………….…20 ARDBEG DRUM………………………….……………………………………..……….……20 BENROMACH 10YO..………………….…………………..………………….………..….15 BENROMACH PEAT SMOKE……….……………………………….…….………….…21 MONKEY SHOULDER………………….…………………………………….……….…10.5 BRUICHLADDICH OCTOMORE 8.1 8YO…………………………….………….….34 BRUICHLADDICH OCTOMORE 10YO……………….…………..…………………..43 BRUICHLADDICH PORT CHARLOTTE 10YO…….………..……….…………….17 GLENDRONACH 12YO……………………………………………………………………..15 GLENDRONACH 18YO……………………………………………………….………….…36 GLENDRONACH 21YO PARLIAMENT……………………….……….………..…..45 GLENDRONACH PEATED………………………………………………….……….….…14 GLENFIDDICH 12YO SIGNATURE MALT…………………………….……..…13.5 GLENFIDDICH 18YO SMALL BATCH RESERVE………………..….…….……28GLENFIDDICH 21YO RESERVA RUM CASK FINISH……………….…..……48 GLENFIDDICH PROJECT XX……………………………..……………………..……..22 LAGAVULIN 16YO ISLAY MALT……………………………………………….……..23 LAPHROAIG 10YO ISLAY MALT WHISKY………….…….……………….…..…18

-Irish Whiskey- JAMESON IRISH WHISKEY……………………………….……………………………10 SLAINE TRIPLE CASKED…………………………….…….……………………………10 THE DEAD RABBIT…………………………………………….…..……………………….14

Terminology

33

Angel's Share: This is the name given to the alcohol that evaporates from a cask whilst whisky is maturing in a warehouse. In Scotland and Ireland, this is approximately 2% of the contents of each cask each year, although this amount is higher in other countries with warmer climates.

ABV: The abbreviation of Alcohol By Volume – the term used to describe the percentage alcohol level in spirits.

Barrel Proof (Cask Strength): Whiskey/bourbon that is bottled after barrel-ageing without being diluted to a lower proof by the addition of water.

Blended: A whisky made by blending together any number of single malt and grain whiskies to create the required flavour and characteristics. These whiskies can be from different distilleries and of different ages.

Bourbon: A product of the United States, made from at least 51% corn mash, distilled at no higher than 160 proof (80% ABV), stored at no more than 125 proof (62.5% ABV) in new oak containers, bottled at no less than 80 proof (40% ABV) and have nothing added except pure water.

Cask Strength: The strength of whisky as it comes from the cask, not diluted before bottling. The strength can be 40% to 65% ABV, depending on age. The younger a whisky is, the higher its ABV will generally be.

Charring: The process of setting fire to the interior of barrels for less than one minute to create a layer of charred wood. Distillers can choose from four levels of char.

Chill Filtration: The process by which natural substances that cause whisk(e)y to become cloudy/hazy when cold or diluted with water are removed prior to bottling. The whisky is chilled, the natural substances coagulate and are removed by passing through a series of metal meshes.

Corn Whiskey: A whiskey made from a mash containing a minimum of 80 percent corn. If aged, it must be in used or un-charred oak barrels.

Distillery: A place where liquor is manufactured.

Dram: The traditional Scottish name for a glass of whisky approx 30ml.

Fermentation: The process by which yeast transforms sugar into alcohol and carbon dioxide.

Finish: The flavour of a whisk(e)y after is has been swallowed. The finish is measured in length, meaning how long the flavour is retained. Usually, a longer finish is preferred.

Highlands: The Scottish whisky producing region, which covers the large geographical area roughly from just north of Glasgow and Edinburgh up to the far north coast. This region includes the sub-region of Speyside.

https://www.masterofmalt.com/c/glossary/whisky/

https://www.masterofmalt.com/c/glossary/whisky/

15

Whisk(e)y

American

OLD FORESTER 80 PROOF BOURBON .……………………………….…………10 The First Bottled Bourbon. Created in 1870, Old Forester is the only bourbon continuously distilled and marketed by the founding family before, during and after prohibition. Old Forester delivers a genuine bourbon experience, with rich full flavour and a smooth character. Nose: Orange blossom, cedar, developing into classic rye bread warmth. Buttered pancakes linger. Palate: Caramel and maple syrup into oak and pine resin. Sweetness returns slightly on the mid-palate. Finish: Orange and spicy oak continue on the finish.

OLD FORESTER STATESMAN………………………………………..…………13.5 Bold flavour blended to a smooth 95 proof from hand-selected casks of their Kentucky Straight Bourbon Whisky from the warmest places in the warehouse. Nose: Dark chocolate, light vanilla essence, campfire and oak spice. Palate: Musty leather, orange citrus. Sweet cinnamon, smooth caramel and baking spice round it out. Finish: Long, rich and spicy.

OLD RIP VAN WINKLE 10YO……………………………………………..…..……59 Bottled as close to barrel proof as possible, just a splash of Kentucky limestone well-water is added when they empty the barrels for bottling. Thus, this whiskey is as smooth as any you will find. Enticingly sweet on the nose, enjoy a fruity, medium-to full-bodied palate with intense dried fruit and toasted nuts. Each sip finishes with a very long, bold wave of peppery brown spice, floral honey and charred barrel flavour that balance the weight of the alcohol. It’s a big, bold, aged bourbon that has great balance for its high proof. Nose: Thick caramel, strong vanilla, pepper spice, cherry - almost maraschino-like. Palate: Spice continues. Clove, nutmeg, pepper, bitter orange, more cherry. Finish: Medium finish, spicy rye taking the lead. Overall: This is a tasty and involving bourbon that displays a strong vanilla character after ten years in oak.

STAGG JR…………………………….………………………………..…………………52 George T. Stagg built the most dominant American distillery of the 19th century during a time known as the Gilded Age of Bourbon. A robust uncut and unfiltered bourbon whiskey, aged for nearly a decade, boasting a bold character that is reminiscent of the man himself. Rich, sweet, chocolate and brown sugar flavours mingle in perfect balance with the bold rye spiciness. Nose: Toasted oak, new leather and fiery tannins lead, thick honey, flamed orange peel earthy vanilla in support. Palate: Toffee sweetness, dark chilli chocolate, prickly molasses, followed by dark berries and more vanilla. Finish: Cherry, clove, wood smoke.




Terminology

34

Islands: The Scottish whisky region that covers all whisky produced on an island. Most of these lie off the West coast of Scotland, plus the Orkneys which lie to the north of the far northern coast.

Islay: The southernmost of the Inner Hebrides, an island chain located off of the West Coast of Scotland, world famous for single malt Scotch whisky production with peaty/smoky qualities. Distilleries on the small island include Ardbeg, Bowmore, Bruichladdich, Lagavulin, Laphroaig and Port Charlotte. Lowlands: The Scottish whisky producing region that covers the Central Belt between Glasgow and Edinburgh and everywhere south of.

Malting: The process by which the starch in barley is converted into sugar, which can then be turned into alcohol during fermentation. Malting is achieved by soaking the barley grains in warm water and then allowing them to germinate, which turns the starch into natural sugars, in a drum or on a malting floor. The malted barley is then dried and ground up, with the resulting substance called ‘grist’.

Mash: The mixture of cooked grains and water before the yeast is added to start fermentation.

Mashbill: The grain recipe used to make whisk(e)y.

Maturation: The time taken for a whisk(e)y to gain the optimum amount of character from the wooden cask in which it is being stored. The whisky spirit draws natural oils and substances from the wood over time. The cask also pulls in air from the surrounding environment, wood being a porous material.

Nose: The aroma of a whisk(e)y. In basic terms, the smell.

Palate: According to connoisseurs, the purpose of the first tasting is to appraise the texture while subsequent tastings are to analyse flavours and scents. Five primary flavours are detected by the tongue - salt, sweet, sour, bitter and umami. The other 'flavours' are aromas, picked up at the back of the nasal passage.

Peat: A dense layer of earth beneath the topsoil consisting of decayed organic material (grass, tree roots, moss etc) that has been compressed over thousands of years. When dried it is a source of consistent, high temperature fuel with a thick, acrid blue smoke.

Peaty: The smoky characteristic in the flavour profile of a whisk(e)y. When peat is used in whisk(e)y production in the malting process to dry the grains (almost always barley), the smoke is absorbed into the grains and this flavour carries through into the final spirit product.

Pot Still: A style of still that is the most common to be used in the production of single malt whisky. They are traditionally made of copper due to its excellent conductive qualities and is formed of the pot at the base (where the alcoholic wash is heated), the neck (where the alcohol vapours rise up) and the lyne arm/condenser (where the vapours begin returning to the liquid form).

PPM: The abbreviation of Parts Per Million. A reference to the scientific measurement of the amount of phenols present in a whisk(e)y that have been absorbed from the burning of peat.

16

Whisk(e)y

American

VAN WINKLE SPECIAL RESERVE 12YO………..……………..………………65 The perfect combination of age and proof, this sweet, full-bodied whiskey is like nectar. A fine bourbon that can compete with any excellent cognac as an after-dinner tipple. The overall impression is rich and deep. Nose is luscious and complex toffee. Taste is a round, supple entry, leading to a dry, expansive, medium body. Enjoy notes of caramel, nuts and brown spice with a lengthy finish. An outrageously smooth and decadent bourbon. Nose: Butterscotch, soft sweetness and Demerara sugar. Palate: Gentle spice, charcoal, cinnamon bark, cold coffee, honey. Finish: Sweet and long, aromatic savouriness underneath caramel.

WIDOW JANE 10YO…………………………………………………..………………35 An excellent aged bourbon from the Widow Jane range. This expression is distilled in Kentucky and brought down to bottling strength in New York with water from the Widow Jane mine in Rosendale. Every bottle is drawn from a single barrel, so alongside its core flavour profile, each will have unique elements coming through. Nose: Buttered rye bread, cigar box, butterscotch, mince pie filling. Palate: Earthy vanilla pod, salted caramel, dried cherry, sandalwood. Finish: An enjoyably oiliness lingers, balanced by brown sugar.

WILD TURKEY 101…………………………………….………………………..….11.5 This bottling of Wild Turkey has been aged for at least 6 years before coming out of the barrel at 109 proof, then only diluted slightly prior to bottling at 101 proof with plenty of pep. Nose: Subdued. Toasty oak, melted vanilla ice cream, zesty citrus, butterscotch. Palate: Full and rich. Cigar box sweetness, pepper, caramel, honey on granary toast with a little melted butter. Finish: Long and rich with spice and toast.

WILD TURKEY MASTER’S KEEP 1894…………………………..………….…35 Master's Keep 1894 is a Small Batch is crafted entirely from Master Distiller Eddie Russell's private selection of barrels stored in Rickhouse A. The 90 Proof is a marriage of 60 or so hand-selected barrels, laid to rest over the last 6-13 years. Layers of toffee and honey give way to candied pear, stewed apples, spice, subtle oak and vanilla, before delivering a long, lingering and caramel finish. Nose: Vanilla, toffee, honey, orange zest, light oak, graham crackers, pastry dough, roasted nuts. Palate: Mild vanilla, toffee, slightly musty oak, golden delicious apples, faint baking spice. Finish: Medium-short. Vanilla, toffee, light caramel, faint oak, brief peppery spice.




Terminology

35

Proof: Measurement of beverage alcohol content on a scale (in America) of 200. For example, a 100-proof whiskey contains 50% alcohol by volume and an 86-proof whiskey contains 43% alcohol.

Rye Whiskey: A strict set of legal regulations must be met for a spirit to be called an American Rye. The mash must be a minimum 51% rye grain, the initial booze content can’t be higher than 80% ABV and the dilution to no more than 62.5% at the start of ageing. The barrels must be new oak and charred and maturation a minimum of two years. Single Malt: Whisk(e)y that is made of 100% malted barley and is from one single distillery location. They generally contain slightly different ages of whisky from numerous different casks within the distillery warehouses. These are then married together in a larger container to establish the required consistent flavour profile. The age stated on the bottle is the youngest age of any whisk(e)y included.

Small Batch Whisk(e)y: A product of combining several barrels of whisk(e)y that have matured into a specific style.

Sour Mash: Sour mash is a process used in distilling that uses material from an older batch of mash to start the fermentation of a new batch, kind of like making a sourdough bread with the starter.

Speyside: The largest Scottish whisky producing region in terms of amount of distilleries, with approx 40 of the 90+ Scottish distilleries operating in the area. Stretching roughly between the cities of Inverness and Aberdeen, and named after the famous River Spey that runs through it.

Washback: The large vat in which fermentation takes place in the distillery. Traditionally made of wood, nowadays can be made of stainless steel.

Wheated Bourbon: Bourbon made from a mashbill that contains wheat instead of rye grain.

17

Whisk(e)y

American

WILLIAM LARUE WELLER…………………………………………..……………68 Part of The Buffalo Trace ‘Antique Collection’. Hand-bottled uncut and unfiltered barrel proof bourbon. Weller substitutes wheat for the traditional rye grain, a production method pioneered by W.L. Weller. Nose: Fragrant caramel corn, new leather, plum, light toffee, pipe tobacco. Palate: Tastes of marshmallow, salted almond, nougat, fig and date. Finish: Smooth, composed and flavourfully sweet.

W.L. WELLER 12YO……………………………………………………………………40 As part of the wheated bourbon family, this twelve year old W.L. Weller is aged far longer than most wheated bourbons. A smooth, easy-going and balanced offering with a beautiful deep bronze colour. Aromas of lanolin, almond, creamed corn and toasty vanilla. The mid-palate flavour is heavily wheated, layered and moderately sweet. Long, oaky, and intensely smooth finis Nose: Oily and rich. Marzipan, cereals, vanilla spice. Palate: Oaked. Spice, perfumy, toasty. Finish: Quite sweet, oaky, cereal rich.

WOODFORD RESERVE DOUBLE OAKED………………………………..……13.5 This expression begins ageing in the same way as the classic Woodford Reserve, but following this it is further matured in barrels which have been heavily toasted and lightly charred. Nose: Dark fruit, caramel, sharp honey, chocolate, marzipan, toasted oak Palate: Full-bodied. Vanilla, dark caramel, hazelnut, apple, fruit and spice. Finish: Long and creamy, lingering hints of honeyed apple.

WOODFORD RESERVE MASTER’S COL. BATCH PROOF………………..….35 Part of Woodford Reserve's Master's Collection range, this Batch Proof shows off the same mashbill as the classic Woodford Reserve Kentucky Bourbon, but presents at a generous 62.9% ABV. Powerfully flavoursome stuff, this. Nose: Coconut, almond, shortly joined by roasted oak and molasses. Palate: Heavy caramel, peppermint leaf, new leather, slightly buttery, hints of rye heat. Finish: Chocolatey oak, hint of Damson plum jam.

WOODFORD RESERVE………………………………………………………..……10.5 The mashbill for Woodford Reserve Kentucky bourbon features a high percentage of rye: 72% corn, 18% rye and 10% malt. Unusual also for being triple distilled and having the lowest proof upon entering the barrel, where it matures for at least six years. Nose: Thick and creamy. Honey, spice, leather, cocoa, smoke, toasty oak, vanilla cream, hint of butterscotch. Palate: Full. Espresso beans, winter spice, cereal sweetness, plenty of rye, ground ginger, almond oil, toasty oak and a little rum. Finish: Long and mature. Cereals and toasty oak spice.




How is Whisk(e)y made?

36

1. Malting: Barley contains starch, which needs to be converted into soluble sugars to produce alcohol. For this to happen, it must be tricked into germinating by soaking in warm water, then spread out on the floor of a malting house and turned to maintain temperature, or in commercial scale drums that rotate.

2. Mashing: The malt is ground down to make ‘grist’, then added to warm water. Combined they are called the ‘mash’ and the extraction of soluble sugars begins here in the ‘mash tun’. As the sugars dissolve they are withdrawn through the bottom of the mash tun, this liquid is called ‘wort’. Pure, clean water is important here, which is why most distilleries are found nearby a river or lake, the character of the water influencing the final product.

3. Fermentation: The wort is cooled and moved to large tanks called ‘washbacks’. Yeast is added to the washbacks and fermentation begins. Selection of yeast strain is important as it does have a (small) effect on final flavour. The liquid is called ‘wash’, is low alcohol (5-10% ABV) and the fermentation period is typically around 48 hours, although can be longer to develop further characteristics to the spirit. In fact you could make beer or ale from the wash liquid from this stage, but the key difference is that whisk(e)y is distilled, beer or ale is brewed. Traditionally made of wood, timber washbacks are home to a microbiome that is unique to the distillery vat and does influence the character of the wash.

4. Distillation: Distillation is the process by which a liquid is heated to create a vapour, then condensed back into a liquid. Each time the wash is heated, condensed, and collected, it is called a distillation. Whisk(e)ys are generally distilled in pot stills or column/continuous stills, or occasionally an odd combination of both. If made in a pot still (traditionally copper) it’s either double or triple distilled. The first distillation separates the alcohol sitting at the bottom of the wash. It is called the ‘low wine’ and is diverted to be further distilled in a ‘spirit still’ to increase flavour and alcohol strength. The shape, size, and material of a still influences the spirit flavour. It is only the alcohol from the middle or ‘heart’ of the distillation that is selected to be matured, with a strength of around 65-70% ABV.

5. Maturation: Wooden barrels are filled with the product of the distillation process and stored. The type of barrel used (typically oak, often old American bourbon or Spanish sherry casks), the warehousing and the regional conditions all lend a hand in the whisk(e)y developing its unique flavour and aroma profile. Wooden barrels are porous, so elements will seep in over time and a small percentage of the spirit will be lost to evaporation (the Angel’s Share). Worth noting, in Scotland the minimum maturation is 3 years for it to be called a whisk(e)y.

5 Traditional Stages

Three basic ingredients: water, barley & yeast

https://www.masterofmalt.com/whiskies/woodford-reserve/woodford-reserve-kentucky-bourbon-whiskey/

https://www.masterofmalt.com/whiskies/woodford-reserve/woodford-reserve-kentucky-bourbon-whiskey/

18

Whisk(e)y Whisk(e)y

American

JAMES E PEPPER 1776 STRAIGHT RYE………………..………………..…14.5 Made from a blend of hand selected barrels that are identical to the Whiskey that Pepper produced himself, the mash is 90% rye. Aged for a minimum of three years before bottling. The high rye mash bill and non-chill filtration result in a noticeably spicy rye. Nose: Cedar, menthol, lemongrass, cooked summer berries, dark chocolate. Palate: Balanced. Dark fruit notes complement classic rye heat. Finish: Subtly earthy spice lingers on the finish.

JACK DANIELS RYE….…………………….…………………………………….….12 The first whiskey from Jack Daniels with a mash-bill different from the classic Tennessee Whiskey since Prohibition; 70% rye, 18% corn 12% malted barley. The same charcoal filtration as the other JDs. Nose: Fried banana, hot chocolate, a hint of toasted grain. Palate: Drying cinnamon, nutmeg, chocolate and cooked apple. Finish: Black pepper, spicy oak.

JACK DANIELS SINGLE BARREL………………………….………………..…..20 Single Barrel Tennessee Rye whiskey draws its flavour profile from a 70% rye grain bill, matured in handmade oak barrels positioned in the barrelhouse upper reaches. Unlike many Rye whiskey grain bills, this is well balanced at 70% - not the minimum of 51% nor over-powering at above 90%. Nose: Toasty oak, corn, cereal sweetness, smoke, spice and toffee. Palate: Full and mouth-filling. There are notes of cereal sweetness, the rye is in evidence with a touch of cigar box and nut oils, a little spice and an aniseed character. Finish: Good length with a hint of citrus and plenty of cereal sweetness.

MASTERSON’S RYE 10YO………………………………………………..………25.5 Named for Bat Masterson (a man who wore many hats, including buffalo hunter, gunfighter, newspaper journalist, army scout and gambler), this 10 year old Canadian rye whiskey is bottled in the USA. Made with a straightforward mashbill of 100% rye, this packs a hearty punch of classic rye spice. Nose: Peppercorn, toasted oak, buttered rye bread, cinnamon, dark chocolate. Palate: Caramel, tobacco, Bounty Bars, thyme, ginger. Finish: Lingering nutmeg and red chilli powder.

MICHTER’S STRAIGHT RYE 10YO.…………………………..………….………43 Continuing the legacy of America’s first whiskey variety from America’s first whiskey company. Michter’s was originally known as Shenk’s, fun fact. Packed with spicy rye goodness and well-balanced toffee and vanilla. Nose: Sweet then boozy and rich. Roasted nuts, sour smoke undertones. Citrus peel brightens and rounds. Palate: Big and mouth coating. Flavour and pleasant heat initially somewhat overwhelming, second sip wakes up the palate. Baking spice, fruit, toasted almond.

https://www.masterofmalt.com/whiskies/jack-daniels-tennessee-whiskey/

https://www.masterofmalt.com/whiskies/jack-daniels-tennessee-whiskey/

spirit list final copy - oldfaithfulbar.com.au€¦ · 2 whisk(e)y-american- basil hayden’s...

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