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When: Monday 27th February, 2012
Kilchoman is the very latest distillery to grace Islay and while only in production since 2005, their whiskies have reached an almost cult status. Kilchoman, (pronounced kilhoman) is the first distillery to be built on the island in a whopping 124 years and is one of only 6 other Scottish distilleries to still conduct traditional floor maltings. Furthermore, Kilchoman actually farms a percentage of its barley for production onsite.
Founder and owner Anthony Wills, will be running a fascinating and unique masterclass covering the development of his farm distillery, distillery philosophies and future distillery directions and expressions. Worldwide, Wills is considered at the leading edge of ‘small batch’ and localized production, with many connoisseurs and specialists watching his positioning of Kilchoman with great interest. Wills will be leading a tasting of the Summer 2010, Spring 2011 and some other expressions yet to be announced. This is a rare chance to see one of the true rising stars of the whisky world and the man behind the label.
Check out what Anthony had to say to SinglemaltTV in 2006 when he set up the distillery.
When: Monday 27th February, 2012 Time: 6:30pm Tickets: $20 for members and $30 for non members. Bookings: (02) 92643022 or email events@oakbarrel.com.au
In addition to the two below expressions, Andrew has indicated that he will be brining along some other whiskies such as the 2006 Vintage(5 years old), Machir Bay(new entry level malt) and 5 year old Sherry cask release date in April 2012. Whatever the case this is a tasting not be missed and we only have a limited number of places available. Kilchoman Summer Release 2010 (Matured in ex-bourbon barrels from Buffalo Trace)
This three year old Islay whisky is an uncommon beast in the world of scotch. While young, this whisky unabashedly punches above its weight, both in terms of substance and intention. The nose opens on brash aromas of sooty, tar-like peat (20-25ppm phenols) followed underneath with kiwi fruit, lemon custard, melon, and hay smoke. There is a seam of antiseptic rubber, which is an indicator of its age, and though while present, the dominant peat smoke tends to round and challenge this aroma nuance. On the palate, creamy citrus characters intermingle with sweet green apple and a medicinal edge. There is the barest trace of youthful bite yet this whisky is testimony with just how smooth such a young dram can be. The finish offers some pepper, salt spray and an ash- like peat quality. An extremely interesting and distinct dram from what will be a key Islay player in years to come.
Kilchoman Spring Release 2011 (Matured in first fill ex-Bourbon barrels and partially finished in Oloroso Sherry cask)
This dram is a marriage of three and four year old whisky, the older portion being finished in Oloroso casks. Opening with a decidedly mature nose (given the actual age), this dram does not sport the big up-front peat that previous expressions offered. There is no extreme flavour profile here, but rather a more complex and restrained style than what we have learned to expect from Kilchoman. The nose evolves from sweet peat smoke with an ashen coal element into salted cod, pear drops, kiwi fruit and graphite. An open attitude on the palate brings with it freshly kilned barley, sweet citrus, tropical fruits, soaked grains and salty almonds. The finish bears a salty texture with more of that signature ash smoke to complete the length. Gold – Best in class. Non Aged Islay Single Malt Category Spring Release 2011.
Douglas Cook, Regional Sales Manager of The BenRiach Distillery Co. Ltd
From one of the true traditional masters of sherry cask maturation comes this GlenDronach Masterclass. Douglas Cook from The BenRiach Distillery will be conducting the tasting, examining the 12YO, 15YO, 18YO and some other expressions yet to be announced. An exciting tasting that explores the revival of this quality producer.
If you’re a fan of GlenDronach and highland whiskies with a heavy sherry cask influence, this is a tasting that should not be missed.
Date: Thursday 1st March, 2012 Time: 6.30 – 8.30pm Where: The Oak Barrel Cellar Room Price: $40 ($30 for members) – There will also be some light refreshments to match with the whiskies. Bookings: 02 9264 3022 or via email at events@oakbarrel.com.au
Take a tour of the distillery before you come along:
Grant’s is the world’s most awarded blended Scotch brand (last 5yrs). Join Ludo Ducrocq, Grant’s Global Ambassador to taste 4 new expressions being launched in Australia in 2012. This consumer event is exclusive to The Oak Barrel.
Ludo will be presenting 6 variants to educate consumers about the Grant’s family:
Grant’s new-make Girvan grain spirit (vacuum distilled for a lighter and more delicate flavour)
Grant’s Family Reserve (Won Gold 2011 The Spirits Business)
Grant’s Ale Cask Finish (Won Gold, 2011 International Spirits Challenge; Gold 2011 The Spirits Business; Won Best in Class Gold 2010 IWSC; Won Best in Class 2011 Silver IWSC; )
Grant’s Sherry Cask Finish (Won Gold, 2010 International Spirits Challenge)
Grant’s 12YO (Won Gold, 2011 International Spirits Challenge)
Grant’s 25YO – sneak peak as this will not be available until Xmas 2012…. (Won Best Blended Scotch – Jim Murray’s Whisky Bible 2012)
Ludo loves his social media, check out his blog and if your into twitter, follow @Ludo1887 and drop him a line.
Otherwise you can find out a little bit about Ludo in this short interview:
Date: Thursday 8th March, 2012 Time: 6.30 – 8.30pm Where: The Oak Barrel Cellar Room Price: $25 ($20 for members) Note: All attendees will receive complimentary 50mL miniatures of both Grant’s Ale and Sherry Cask Finish. Cheese and biscuits to be served. Bookings: 02 9264 3022 or via email at events@oakbarrel.com.au
Join Graham Nicolson, Brand Ambassador for the Tomatin Distillery as he launches tomatin Highland Malts and their premium blend, Antiquary into Australia.
Established in 1897, Tomatin distillery has a long and distinguished heritage of producing malt whisky. It is located in the Monadhliath Mountains just south of Inverness, capital of the Highlands of Scotland. The soft waters of the Alt-na-Frith which run clear and pure through the Monadhliath Mountains help to create a Highland Malt with delicate flavours, yet a rich and mellow style. Its undoubted quality and consistency make for a truly fine dram.
Graham Nicolson, Global Brand Ambassador
Join us as we taste the following whiskies:
Tomatin 12 year old
Tomatin 15 year old
Tomatin 18 year old
Tomatin 40 year old: An exceptional vatting of seven oak hogsheads, chosen by the Distillery Manager for outstanding quality. This is a limited edition of 1614 bottles (RRP $950)
Antiquary 12 year old
Antiquary Blended Scotch
When: Tuesday 28th February, 2012 Time: 6.30pm Tickets: $40 ($30 for Members) Bookings: 02 9264 3022 or email events@oakbarrel.com.au
Ever wanted to compare the subtle differences between Armagnac, Cognac & Calvados?
Join us and specialist distributers Cerbeco, as we taste the difference between some of France’s most distinguished spirits. We’ll have a bracket each of Armagnacs, Cognacs as well as Calvados. Each more amazing than the last…
We’ll be tasting:
Paul Girould VSOP 8 year old Cognac
Francois Voyer XO 25 year old Cognac
1985 Delord Armagnac
Darroze 8 Year Old Armagnac
Plus a surprise 40 year old Vintage Armagnac
Adrian Gamut 6 year old Calvados Pays d’Auge
2000 Victor Gontier Calvados Donfrontais
These digestifs will be matched with soft cheese and chocolate… yum.
When: Wednesday 18th April 2012 Time: 6.30 – 8.30pm Price: $50 ($40 for our members) Contact: events@oakbarrel.com.au or call 02 9264 3022
If you are somehow unfamiliar with David Baker’s easy demeanor and iconic whiskies, then you are seriously missing out. Bakery Hill emerged in 2004 as one of the cutting edge producers of Australian whisky. Indeed, David has been at the forefront of educating, informing and generally wetting the palates of ‘dramheads’ across the country for many years now.
Join us for a free tasting of Bakery Hill with the owner and distiller himself, David Baker. This is a great opportunity to meet one of the leading lights in Australian whisky production. He will be showcasing his ‘Classsic’, ‘Double wood’ and ‘Peated’ expressions.
Bakery Hill Classic Malt, 46% abv “…easily the most stylish Australian malt I have found.’ Jim Murray’s Whisky Bible 2004.
A fragrant style of whisky akin to a citrusy Speyside. The American oak offers complexity on the nose with sweet, layered elements of baked apples, pear drops, spiced honey, a hint of cider and vanilla custard. The palate builds in intensity offering ginger, lightly prickly oak and a myriad of spices including cinnamon and nutmeg. The finish is complex and drying with a leathery aftertaste. BUY ONLINE
Bakery Hill Peated Malt, 46% abv Lightly peated, this whisky has a profile more akin to a full-bodied Speyside rather than a salty Islay. The nose offers a restrained peaty expression with layered earthy tones that seamlessly blends with an old leather character. The nose also displays some lighter notes of butter, boiled lollies and fruit tarts. The palate unveils the broader earthy peat layers, complimenting tobacco elements to give understated depth. A long and complex finish showcases the masterful use of peat. BUY ONLINE
Bakery Hill Double Wood Malt, 46% abv This example has been matured in American oak ex bourbon casks and finished in French oak, imparting a well-rounded complexity seen in few single barrel malts. The colour is a burnished bronze that offers a glimpse at the smooth yet deep nature of this whisky. A feminine style of whisky that is elegant and poised whilst still full and complete. It reveals a nose of dried apricots, coconut, golden syrup, fruitcake and a hint of cloves. There is an underlying sweetness to the palate which unveils orange marmalade and nougat nuances. The subtle oak influence compliments the dried fruit characters, drawing them into a long and lingering finish. BUY ONLINE
