Showing posts with label whisky. Show all posts
Showing posts with label whisky. Show all posts

Tuesday, 3 February 2026

Tasted #705: Indri Agneya Single Malt Indian Whisky

It's hard to believe it's been 11 years this year, but in 2015 I visited Amrut Distillery for what was (still, to this day) the most in-depth distillery tour I've ever taken. Over many hours I got an incredibly in-depth look into every facet of Amrut's production, directly from the man responsible for making "Indian Single Malt" a thing, Surrinder Kumar.

In 2019 Surrinder however moved to Piccadily Agro Industries Limited, and subsequently launched what is now India's #1 selling single malt, Indri. We've featured Indri a few times on the blog, praising both their "Trini" in 2022 and Diwali Collector's Edition & Founder's Reserve last year. When Piccadily reached out offering a bottle of their latest "Agneya", matured in a mix of ex-Sherry and ex-Bourbon casks, I wasn't about to say no!

  

Derived from the Sanskrit word meaning “belonging to fire", Agneya is said to be a lightly-peated dram, non-chill filtered and with no added colour.

So without further ado...


Indria "Agneya" (46% ABV, Single Malt, NAS, Haryana, India, $104.99AUD, £46.25)

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Colour: Golden copper

Nose: Dried fig, raisins and a big hit of ginger. There are subtle hints of smoke (woodfired / BBQ smoke), along with some oak, spice and a little varnish. Quite a bit going on!

Palate: Stays true to the nose, with more chocolate, a little floral hint, some banana, woodsmoke & burnt orange peel

Finish: Long, with residual subtle woodfire smoke, salted chocolate and soft warming spices.

Rating (on my very non-scientific scale): 90/100 (Martin). Another great dram from Indri.




Cheers,
Martin.

Friday, 23 January 2026

Hellyers Road Aged 22 Years, 21 Years & 12 Years (Tasted #702 - 704)

Happy New Year! Hope you all managed to get some downtime over the holiday period (hopefully with a dram or two in hand).

We're back into it for 2026, kicking off where we left off, with a few more Australian whiskies...

My two trips to Tassie last year (after a 17 year absence) gave me a great opportunity to get back into the Aussie whisky scene I’d been away from for so long - to try a bunch of new distilleries, rediscover old ones, and to connect and re-connect with some great whisky folk in Tassie.

One of those people was Mark from Whisky is my Jam - arguably one of the most knowledgable, passionate and connected people in all of Tasmanian whisky, and also a genuinely great bloke.

On a few occasions Mark took me through a range of Tassie whiskies - some I was experiencing for the first time, and some I hadn't tried in over a decade. In the latter camp was Hellyers Road, which in a "full circle" kind of moment was actually the very first two whiskies I ever wrote about on this blog (over 13 years ago)!

Mark put me in touch with David from Sales & Promotions at the distillery (someone I'd been following on IG for years), who was kind enough to send me a few well-aged samples to re-acquaint myself further. Included were:
Let's dig in...

 


Hellyers Road American Oak Aged 22 Years (Cask #2325.03) (56.5% ABV, Single Malt, 22yo, 1 of 80 bottles, Tasmania, Australia, $1,450AUD)
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Colour: Amber sunset.

Nose: Big and complex - orange / citrus notes and perfume, with some slight hints of peach, treacle and oak.

Palate: Immediate zesty orange peel, followed up by whole orange slices. Some oak spice & marmalade, ginger, and a slight grassy herbaceousness. It's complex, and it all works well. 

Finish: Long, marmalade, stone fruits.

Rating (on my very non-scientific scale): 92/100 (Martin). 




Hellyers Road Peated Cask Finish Aged 21 Years (Cask #20F05C01) (52.5% ABV, Single Malt, 21yo, 1 of 301 bottles, Tasmania, Australia, $1,350AUD)
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Colour: Golden sunset

Nose: Keeps the citrus oil and perfume of the 22yo, but with a subtle underlying campfire note, and more tropical notes (passionfruit mostly).

Palate: The peat smoke is more pronounced on the palate, but the passionfruit and oranges (whole) are there too, in perfect harmony.

Finish: Residual BBQ smoky meatiness, with some final orange zest. Long and lingering.

Rating (on my very non-scientific scale): 92/100 (Martin). Peated cask finishes sometimes don't work too well, but I'm glad to say in this case it works very nicely.
 


Hellyers Road American Oak Aged 12 Years (46.2% ABV, Single Malt, 12yo, Tasmania, Australia, $260AUD)
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Colour: Light golden sunset.

Nose: Bubblegum and Juicyfruit, orange oil, oaked passionfruit

Palate: Follows the nose, with big citrus oil notes, passionfruit, chocolate orange, hints of cinnamon, strawberries and a slight savoury note.

Finish: Long, with a lovely citrus zest that lingers.

Rating (on my very non-scientific scale): 89/100 (Martin). Complex and tasting - wonderful to see how far the spirit has come over the years.



It was great to revisit the distillery that I kicked off this blog with all those years ago, and even better to see the spirit come so far in that time. Thanks Mark for the intro and David for the generous samples.

Cheers,
Martin.

Thursday, 6 November 2025

An unforgettable Tassie trip to taste the oldest ever Australian Whiskies [Tasted #700 - 701]

Recently I was one of a fortunate few invited by Sullivans Cove to visit the distillery for the launch of the oldest ever Australian whiskies - the new 25 Year Old single cask Sullivans Coves we announced recently

This not really being the sort of thing you say "no" to, I found myself on a Wednesday night heading down to Hobart (staying at the incredibly unique "story-telling" Macq01 hotel, appropriately situated next to Sullivans Cove - the Cove, not the distillery) ahead of the main event on Thursday evening - having just visited 2 weeks earlier on a personal trip, my first time in Tasmania since 2008!

Held at the stunningly renovated distillery in Cambridge, the event brought together makers, writers, whisky lovers and fans of craft and quality for an in-depth discussion into Australian whisky, Sullivans Cove, whisky production, flavour, ingredients, chemistry, the industry, and everything in-between. 


Kicking off with a welcome highball and canapés, guests chatted in the distillery's bar before heading into the private tasting room where our host for the evening was Distillery Manager Heather Tillot (who better than the person responsible for the spirit being produced today, nearing 10 years with the distillery?)


For the next few hours Heather covered all aspects of Sullivans Cove - it's history, future, production nuances, spirit character, and with guests including wine writers and chefs, the questions were varied, considered and prompted fascinating discussion, all with a trio of single cask Sullivans Coves in-hand (the 18yo French Oak from a refill cask, full maturating, was a particular highlight for me).

After a while though, it was time to grab a glass and head into the distillery for a tour, where the discussion continued over a walk through of the mashing, fermenting and distilling processes.


 

Back in our seats, it was time for the main reason we were all gathered - to taste the pair of 25 Year Olds. 


Thoughtfully prepared in two different glass types (a 1920s Blender's Glass for HH0010, alongside a Riedel Veritas for HH0056, with Glencairns on the side should we wish to compare), each dram was accompanied by details on each bottling, as follows:
  • Cask HH0010 - 25 Year Old Refill American Oak (300L). 12/10/1999 - 6/5/2025. 47.8% ABV, 349 bottles, $4,500AUD (by ballot or via The Whisky Club.
  • Cask HH0056 - 25 Year Old American Oak ex-Bourbon (200L). 16/11/1999 - 6/5/2025. 47.6% ABV. 134 bottles. $4,500AUD (by invitation only) 



Sullivans Cove 25 Year Old American Oak Ex-Bourbon (Cask HH0056) (47.6% ABV, Single Malt, 25yo, 1 of 134 bottles, Tasmania, Australia, $4,500AUD)
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Colour: Medium orange golden.

Nose: Citrus / orange oil, with an undertone of dunnage warehouse "funk" (in a good way). Maple syrup, coconut oak, and vanilla milk chocolate.

Palate: Initially, big funky warehouse notes. I'm immediately reminded of the Aussie whiskies I remember tasting back in 2008, 2009. There's a toasted, bread note too, apricot and more citrus. After a good 20-30min, other notes emerge as the aforementioned notes recede into the background - aged oranges, berries, fruit spice, and even some hints of passionfruit.

Finish: Follows the palate faithfully, long and moreish, with tropical hints at the very end.

Rating (on my very non-scientific scale): 94/100 (Martin). The years have done wonders for this whisky - it's clearly Australian, but with complexity and nuance you don't often see.



Sullivans Cove 25 Year Old American Oak Refill (Cask HH0010) (47.8% ABV, Single Malt, 25yo, 1 of 349 bottles, Tasmania, Australia, $4,500AUD)
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Colour: Deep orange.

Nose: Slight warehouse funk, but more stone fruits, earthiness, and orange peels. After time, more citrus emerges - mandarin and tangerine. 

Palate: Mango, spice and just a hint of old, well-rested oak. Rich and viscous, the age and complexity is clearly evident. The slight earthiness from the nose carries through to the palate, and works well in harmony with the other notes.

Finish: Also follows the palate well, equally long, with delightful tropical hints at the very end.

Rating (on my very non-scientific scale): 93/100 (Martin). Less "overtly Australian" than the HH0056, but every bit as complex and delicious. When this cask was laid down in 1999, 25 years clearly wasn't the goal, but I'm very glad that's how things turned out!

 


With the main event over, it was time to head to the bar to taste some of the many Sullivans Cove releases released over the previous years, that I'd missed out on trying due to living overseas. That included last year's 24 year old (closer in style to HH0056 I found, but with more dried fruit from the Apera maturation), the "dumpy" 21 (delightful), an LMDW Indie and more.




A huge thanks to the distillery for allowing us to be part of this momentous occasion in Australian whisky.

Cheers,
Martin.

TimeforWhisky.com flew to and stayed in Hobart courtesy of Sullivans Cove. 

Thursday, 23 October 2025

Sullivans Cove releases Australia's First 25 Year Old Whisky (twice)

Absolutely HUGE news in Australian Whisky today, as Sullivans Cove release not one, but TWO 25 Year Old Australian whiskies - the oldest Australian whiskies ever released. A huge achievement and milestone for the Aussie whisky industry - and new world whisky in general.




Both from single casks laid down in 1999, HH0056 was matured in a 200L ex-Bourbon American Oak barrel, and yielded only 154 bottles at 47.6% ABV, available via invitation only.

HH0010 was matured in a larger 300L Refill American Oak barrel, and yielded 349 bottles at 47.8% ABV, to be available via ballot (and via The Whisky Club).

  


Given most new world whisky distilleries weren’t even around 25 years ago (and the climate in many such locations aren’t as conducive to long maturation as they may be in Scotland), 25 years is an impressive feat.

“To see two of our casks mature out to 25 years is something we did not expect.” said former distillery manager and owner Patrick Maguire, whilst CEO Andy Gaunt noted “This release is more than just a rare single cask, it’s a living record of our history, proof of what patience and conviction can achieve, and a statement of what world whisky has become.”

Having recently tried a few Sullivans Cove releases around 20-21 years old, I can say they carry every bit as much complexity and flavour as their Scottish counterparts, and I look forward to trying the new 25 Year Olds (which I'll be doing in just a few hours!)

Cheers,
Martin.

Sunday, 24 August 2025

Ardbeg Anthology 15 Year Old “The Beithir’s Tale” and the Anthology Series (Tasted #697 - #699)

There’s something about Ardbeg that always manages to capture the imagination. For a distillery that spent much of the 1980s and ’90s mothballed or only partly operational, it’s remarkable how firmly it has established itself as a cult Islay favourite since its revival in 1997. From the release of the mighty Uigeadail in 2003, to annual Ardbeg Day bottlings like Grooves and Drum, to more recent crowd-pleasers like An Oa, there’s always been an energy and playfulness around Ardbeg that matches its whisky’s intensity.

It’s also a distillery with a knack for experimentation. From its iconic pagoda-roofed kiln of a bygone era, to unusual cask finishes, and quirky Committee releases like Alligator and Supernova, Ardbeg have always kept Ardbeggians and fans alike guessing. But behind all the different Ardbeg releases, lies one of the most distinctive spirit characters, medicinal, maritime, oily, and unapologetically peaty. Which is why whenever Ardbeg steps into new cask territory, it’s always fascinating to see how that core DNA holds up — and what new dimensions emerge.

The Anthology Collection, introduced in 2023, set out to explore a “sweeter” side of Ardbeg through three different cask experiments, each inspired by a mythical beast. Having now tasted the full trilogy, it’s clear that each release plays with the smoke-sweetness balance in very different ways. The Harpy’s Tale (13yo, ex-Bourbon and Sauternes) turned out to be the brightest and most elegant, with honeyed apricot sweetness tussling against oily smoke — my pick of the series. The Unicorn’s Tale (14yo, ex-Bourbon and Madeira) veered into sharper, baked-fruit territory, with lime and peach syrup layered over smoke and spice. And finally, the Beithir’s Tale (15yo, bespoke “designer” bourbon casks) felt like the most experimental of the three — vanilla, caramel, and toasted oak richness dialled up over earthy peat.

All bottled at 46% ABV, non-chill filtered, and adorned with mythical artwork, the Anthology Collection offers three distinct answers to the question: what happens when you let Ardbeg dance with sweetness?

Ardbeg 13 Year Old “The Harpy's Tale” (46% ABV, 13 Years Old, Islay, Scotland, A$240)

The first in the Anthology Collection, The Harpy’s Tale takes classic Ardbeg smoke and weaves it through the lush sweetness of Sauternes wine casks. On paper, the combination feels almost mythical — and in the glass, it doesn’t disappoint. This is a dram that flits between light and dark, sweet and savoury, all while staying unmistakably Ardbeg.

Nose: Immediately oily and herbaceous, with a salty coastal edge — brine and seaweed against the glass. Then comes a fragrant sweetness: lemon peel, honey lozenges, apricots, even a perfumed lift like dried sage leaves on a bonfire. There’s smoke here, but it’s more wispy and perfumed than the full blast you’d expect from Ten or Uigeadail.

Palate: The first sip is a little surprising — grilled capsicum and wood ash lead the charge, before that honey-lemon lozenge sweetness comes surging back through. Layers of treacle and balsamic richness develop (without the sharp acidity), interplaying with drifting bonfire smoke. It’s savoury and sweet in equal measure, with eucalyptus and charred oak lingering towards the back, dusted with peppery spice.

Finish: Long and lingering, with the embers of a fading bonfire and a persistent spiced warmth that keeps drawing you back for another sip. This is my favourite of the collection.

Rating (on my very non-scientific scale): 93/100 (Hendy)

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Ardbeg 14 Year Old “The Unicorn's Tale” (46% ABV, 14 Years Old, Islay, Scotland, A$250)

The second chapter in the Anthology Collection, The Unicorn’s Tale, takes Ardbeg’s smoky DNA and pairs it with Madeira wine casks. Where the Harpy’s Tale offered a honeyed brightness from Sauternes, the Unicorn leans into a baked-fruit richness — sharper, nuttier, and just that little bit wilder. It feels like Ardbeg experimenting with sweetness once again, but from a very different angle.

Nose: Immediately rich and fruity — ripe bananas, even those nostalgic banana lollies, mixed with cinnamon scrolls and sweet wooden smoke. There’s depth too, with treacle and peanut brittle sweetness, underpinned by citrus zest and flashes of tropical guava. The peat is there, but it sits like smoke drifting through a sweet bakery window.

Palate: A surprisingly sweet and zesty arrival. Lime cordial and peach syrup coat the tongue, before warming spices of nutmeg roll in alongside vanilla slice and caramel squares. A sweet, woody undertone keeps the balance, while the spirit feels mouth-coating and almost oily. The smoke builds as it develops, wrapping the sweetness in a gentle haze of bonfire.

Finish: Long and lingering, with smoky citrus peel, plenty of ash, and a cool wave of menthol running through the aftertaste.

Rating (on my very non-scientific scale): 90/100 (Hendy)

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Ardbeg 15 Year Old “The Beithir’s Tale” (46% ABV, 15 Years Old, Islay, Scotland, A$255)

Arguably, the most experimental of the three. The final chapter in the Anthology Collection, The Beithir’s Tale, may just be the boldest of the three. Instead of wine finishes, Ardbeg chose to explore the limits of oak itself, working with bespoke “designer” bourbon casks — air-seasoned, heavily toasted, and lightly charred to specification. Where the Ten shows what classic bourbon casks usually bring to Ardbeg, the Beithir dials it all up a notch: richer vanilla, deeper spice, and toasted sweetness, all mixed with that unmistakable peaty backbone.

Nose: Rich and complex, opening with creme brulee and burnt sugar before a rush of menthol and eucalyptus. Pine needles and fennel add a fresh, herbal edge, while the peat smoke lurks quietly underneath. With time, baked apple pie and sultanas emerge, lending a sweet-fruited counterpoint.

Palate: Zesty and earthy on the palate, quickly becoming richer as blackcurrants, vanilla, and caramel slices coat the palate. The peat smoke undercurrent keeps everything anchored, while layers of citrus (mandarins in particular), black pepper, and a touch of liquorice add depth. It’s mouth-coating and satisfying, striking a balance between sweet oak influence and smoky savouriness.

Finish: Long and defined, leaving smoky embers, liquorice, and lingering spice. A dram that slowly fades.

Rating (on my very non-scientific scale): 91/100 (Hendy)

The Beithir’s Tale feels like the boldest of the three Anthology releases — less about wine finishes, more about cask innovation and the pure interplay between Ardbeg’s spirit and oak. If the Ten is the soul of Ardbeg and Uigeadail its sherried alter-ego, the Anthology series are experimental short stories — each exploring “what if?” scenarios with wood.

The Ardbeg 15 Year Old “The Beithir’s Tale” will be available in Australia from August 26th through the Ardbeg Committee.

Many thanks to the Ardbeg Australia Team for gifting us the new Ardbeg Anthology limited releases.

Cheers,

Hendy

Wednesday, 9 April 2025

Benriach 2013 Triple Sherry Cask / Easter Treats [Tasted #695]

I've always had a soft spot for Benriach. From their creative use of casks to their mix of peated and unpeated styles, they’ve always stood out as a distillery.

We’ve followed Benriach’s journey for years—through revivals, reinventions, and releases that surprise and delight the whisky faithful. From the distillery’s humble beginnings in 1897 under John Duff, to its dormancy post-Pattison crash and its spectacular rebirth under Billy Walker in 2004, Benriach has always carved its own path.

This Speyside distillery has long been known for its eclectic cask use, malting traditions, and its spirit of experimentation. Under the creative guidance of Master Blender Dr Rachel Barrie, the past few years have seen Benriach embrace that innovation with bold new expressions like The Smoky Ten, Malting Season, and The Twenty One—a favourite of mine for its complex peated/unpeated balance and four-cask harmony.

This year, Benriach is bringing something a little special to Aussie whisky lovers, teaming up with KOI Dessert Bar and The Whisky Club to create two Easter indulgences. One for the dessert lovers, one for the whisky drinkers (or, both!).

KOI Dessert Bar has reimagined the classic hot cross bun into something far more decadent (or rather bougie and sweet :)) – the “Scotch Cross Bun.” This Easter-only treat is made with rich vanilla mousse and whisky-soaked currants, featuring Benriach’s The Original Ten as its boozy backbone. Available in KOI stores across Sydney and Melbourne from 11 April, it’s the kind of thing that pairs perfectly with a good dram – or two.

And speaking of drams, the Benriach 2013 Triple Sherry Cask is a one-off vintage crafted exclusively for The Whisky Club by Master Blender Dr Rachel Barrie. This Speyside gem has been matured in a trio of PX and Oloroso sherry casks, offering a bold, rich and dessert-like profile.

The cask story here is a clever one—a triple sherry cask maturation that brings together:

  1. A full maturation in Oloroso sherry casks,
  2. A whisky that was first matured in ex-Bourbon casks and then spent five years in Oloroso,
  3. And another parcel that began in ex-Bourbon, then rested for four years in PX sherry casks.

Each component brings its own personality to the mix—nutty dryness from the Oloroso, syrupy richness and dried fruit from the PX, and a core of honeyed vanilla from the ex-Bourbon.

As Dr Rachel Barrie puts it:

You might find a cherry and chocolate torte… then into lovely almond, orange and deep tiramisu. And that is served with a delicious macchiato. So very rich, multi-layered, but still delicate. And that’s the beauty of Benriach.

I had the chance to sit down with the Triple Sherry Cask, and it didn’t disappoint. It's a sherry bomb, on the nose, it’s fruit cake, rum and raisins, rich caramel and creamy tiramisu. The palate is rich, syrupy, follows through with tiramisu cake, cream puff, and some nutmeg and warming ginger spice.

The 2013 Triple Sherry Cask is a fantastic example of what the Benriach distillery does so well: bold flavour, clever cask work, and loads of character. Along with KOI’s Scotch Cross Bun and you’ve got the ultimate Easter indulgence.

Benriach 2013 Triple Sherry Cask [Whisky Club Bottling] (48.4% ABV, Speyside, Scotland, A$125)

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Nose: Fruit cake, rum and raisins, and a rich wave of caramel. There’s creamy tiramisu in there too, along with a hint of cherry—like a boozy dessert platter fresh from the kitchen.

Palate: It's a sherry bomb, all indulgences and very rich. Tiramisu cake, rum and raisin, cream puffs, a sprinkle of nutmeg, and a warming hit of ginger spice. It’s very decadent and rich, with chocolate shavings, sweet date, and a slight tartness to balance things out.

Finish: Long, smooth, and warming. The ginger spice lingers beautifully, carrying the sweetness through to the end.

Rating (on my very non-scientific scale): 92/100 (Hendy) 

Whether you’re after a unique whisky to sip on over the long weekend or just looking for something to pair with your Easter sweets, this is one release that hits the mark.

Cheers
Hendy


Friday, 28 March 2025

Spirit of Craft Awards return for 2025 - TimeforWhisky.com interviews two winners

Last August we post about Asia's new Spirits Awards focusing on smaller producers around the world - "Spirit of Craft Awards", launched in January 2024. At the time, we interviewed a number of the winners to learn about their fascinating journeys in distilling and marketing whisky..

With the 2nd edition of the Awards coming up (with entries closing in just a few days) we thought it would be fun to re-visit some of the winners and ask them some questions specifically about the market in Asia. Tania Unsworth (Co-Founder of Seekers Independent Spirits) and Allison Renfrew (Head of Marketing for Isle of Raasay) were good enough to answer our questions




1) How do you see / approach the broader market in Asia - and have you seen any shifts since the first awards? Are there any particular Asian markets you’re focusing on in the future?

Seekers Spirits: Asia is an incredibly dynamic and exciting region for craft spirits. There’s a growing appreciation for high-quality, locally produced spirits, driven by a younger, more adventurous consumer base that values both authenticity and sustainability. We’ve always taken a region-first approach, focusing on flavors and ingredients that resonate with Asian palates while ensuring that our products meet international quality standards.

SOCraft Awards launched at a time where there’s more curiosity and confidence in homegrown brands. Asian consumers and bartenders are increasingly looking for spirits that have a real sense of place rather than defaulting to imported brands. This plays to our strengths, as our spirits, from Seekers Mekong Dry Gin to Jason Kong Butterfly Gin, highlight regional botanicals and flavors. Looking ahead, we’re particularly focused on growing our market share in Thailand and Vietnam, where craft spirits are really gaining traction. At the same time, we’re looking to establish strong distribution partnerships in Singapore and Hong Kong, both of which have world-class cocktail scenes.

Isle of Raasay: Asia is an exciting and rapidly evolving market, it offers a broad and diverse landscape of tastes, preferences, and cultures that provide great opportunities for Raasay Distillery. The growth of craft spirits and whisky culture in Asia, especially among younger, more discerning drinkers, has been a key development we’ve observed. SOCraft was a fantastic platform for showcasing our whisky and is a real credit to the hard work from our dedicated team on Raasay. The positive reception of this award has helped build awareness with consumers and we have found that awards like this really grab people's interest to try and explore new brands. Looking ahead, we’re working closely with markets like Japan and Southeast Asia. Interestingly, we will be attending our first whisky show in Singapore this year which we are really looking forward to.


2) What’s some advice you could give for brands looking to get into Asia, or specific markets in Asia?

Seekers Spirits: Absolutely. Asia is not a single, homogenous market—it’s a complex mix of cultures, drinking preferences, and regulatory environments. My main advice would be to take the time to understand each market individually. What works in Singapore may not work in Cambodia or Japan. Find strong local partners who understand the trade Platforms like SOCraft are invaluable because they provide validation, exposure, and access to industry professionals who are genuinely passionate about craft spirits. Winning an award at SOCraft isn’t just about a medal—it’s a signal to bartenders, distributors, and consumers that your product meets a high standard. The media visibility that comes with it also helps open doors to new markets.

Isle of Raasay: Entering the Asian market requires patience, cultural understanding, and an adaptable strategy. My advice would be to first do thorough market research to understand the local drinking habits, trends, and regulatory requirements for your category. Each country has its own preferences and unique challenges. For example, Japan has an established whisky tradition, whereas Southeast Asia may have a more experimental consumer base. Brands should prioritise building relationships with local distributors, bars, and restaurants, as these partnerships are critical to getting your product in front of the right audience. Networking with local influencers, industry professionals, and participating in events like SOCraft are great ways to introduce your brand, establish credibility, and create long-term connections.  SOCraft has helped us showcase our whiskies quality and credentials, so I would recommend it.



3) How do you balance between addressing the needs of customers looking to use your spirits in cocktails, against those looking to drink neat / straight? In terms of promotion, events, working with on-premise etc..?

Seekers Spirits: For us, it’s about versatility without compromise. We design our spirits to work beautifully in cocktails while still standing strong on their own. For example, Seekers Mekong Coffee Liqueur has enough depth and complexity to be sipped neat but also integrates perfectly into an Espresso Martini. Our wood-finished Mekong Gold Gin, works beautifully as a whiskey substitute in traditionally whisky based cocktails, but is exceptionally smooth and complex and can be enjoyed just on the rocks. When it comes to promotion, we work closely with bartenders to showcase the versatility of our range. We host masterclasses, tasting events, and brand collaborations that highlight the full potential of our spirits.

At bars and restaurants, we encourage venues to include a range of serves, ensuring different consumer preferences are catered to.

Isle of Raasay: At Isle of Raasay Distillery our aim is to make whisky consumption enjoyable and accessible to all, so showing variety of ways to consume allows us to do so. We primarily focus on enjoying the whisky neat but at events and on-premise we have the opportunity to be creative in the serves. For example, we recommend trying a Draamhattan which uses our Isle of Raasay Single Malt, The Draam instead of american whiskey. For those who prefer to drink our spirits neat or straight, we emphasize the quality, craftsmanship, and distinctive flavour profiles of our whiskies, highlighting our unique distillation process of using peated and unpeated spirit.

For the on-premise, we work closely with bars and restaurants, and provide training and support for staff on how to best use our products in mixed drinks. At events, we like to offer tastings that reflect who we are as a brand. We like to bring fun and engagement into the learning experience.



4) What has winning your award(s) last year meant for your brand?

Seekers Spirits: Winning at SOCraft was a great moment for us. It reinforced that what we’re doing—both in terms of liquid quality and sustainable production—is resonating with the industry. The recognition helped us build credibility in key markets, opening up conversations with distributors and bars that might not have been familiar with Seekers before.

It also validated our approach to craft spirits in Asia. We believe that local production, premium ingredients, and sustainable sourcing can compete at an international level, and the SOCraft awards proved that. It’s given us even more motivation to push forward, continue innovating, and showcase what Asia has to offer to the world of spirits.



Isle of Raasay: Winning the SOCraft award last year was an incredible recognition for Raasay Distillery. It validated the hard work and passion we put into every bottle, and it gave us increased credibility in a competitive market. It reinforced that we are producing something special, and we are very proud of that.


Many thanks to Tania & Allison for taking the time to answer our questions, and to the team at Foodnews Singapore for making the interview happen!

Cheers,
Martin.

Thursday, 14 November 2024

Halcyon Spirits 17yo Single Cask 2007 Caol Ila [Tasted #683]

You may have have seen us cover a few releases from recently-established Scottish-based Independent Bottler Halcyon Spirits over the past 12 or so months. After bursting onto the scene mid-2023 with a 30yo Macallan, followed by a 32yo Auchentoshan, 30yo Clynelish & 27yo Burnside, they've now ventured over to Islay with their first peated release - a 17yo single cask Caol Ila from 2007.

I've been saying for a long time now that (in my opinion) Caol Ila is one of the most versatile Scotch whiskies out there. It can be fantastic young, middle-aged or long-aged, it's great from both Sherry and Bourbon casks, it works well in highballs (try it with lemon peel), cocktails and neat, and it's absolutely magic, magic stuff from the early 1980s.

I remember drinking a lot of 2007, 2008 Caol Ila single casks about 6-7 years ago (at the time around 10yo), and many of them were excellent, so I was excited to try one with a bit more age on it...



Halcyon Spirits "Halcyon Release #5" Caol Ila Aged 17 Years (56% ABV, Single Malt, 17yo, 1 of 273 bottles, Scotland, £150)
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Colour: Amber gold

Nose: Ashy, meaty BBQ at first, but with unmistakeable Caol Ila DNA underneath. Rich smoke, a slightly oak dustiness. After time, a subtle hint of meaty sulphur (in a good way).

Palate: Follows the nose, with some added sweet honey/maple notes, yet still plenty of smoked meat. It's soft, yet carries power and persistence. There's some hoisin sauce and glazed BBQ duck, and subtle, underlying hints of that trademark Caol Ila lemon-y note.

Finish: Long, soft smoke with a slightly sweet BBQ / lemon finish.

Rating (on my very non-scientific scale): 92/100 (Martin). Exactly what I hoped for - balanced, complex, delicious. For the price? Excellent value (especially for those in HK benefiting from the recently-reduced taxes).


Thanks to Halcyon for sending us the sample for this review.

Cheers,
Martin.

Wednesday, 28 August 2024

TimeforWhisky.com interviews Spirit of the Craft Award winners Westward Whiskey, Launceston Distillery, Raasay Distillery & Macaloney's Distillery

We recently posted news on Facebook of a new Spirits Awards (hear us out...), the first from Asia, focusing on smaller producers around the world. "Spirit of Craft Awards" was launched in January of this year, and involves a panel of experts from Asia's bar and drinks media community.

Over three months, entries from across 15 countries – Australia, Cambodia, Canada, Finland, France, Germany, India, Indonesia, Italy, Scotland, Singapore, Thailand, New Zealand, Netherlands, and the U.S. – made their way to Singapore for judging by a panel of 36 judges in early May, with the results announced shortly after.

The full list of 2024/2025 winners can be found here, but we were lucky enough to score an interview with four of the winners, including both "3 Star" winners Isle of Raasay & Launceston Distillery, as well as Westward Distillery (whose whiskies we've covered a few times on the blog) & Macaloney Distillery

We wanted to understand what made their whiskies unique, the industry changes they've seen, how they engage customers in an increasingly crowded market, and any learnings they've picked up about running a distillery. So without further ado, we bring the answers from:
  • Launceston Distillery Head Distiller / Production Manager - Chris Condon
  • Raasay Distillery Co-Founder and Master Distiller - Alasdair Day
  • Westward Distillery Master Blender - Miles Munroe; and
  • Macaloney's Island Distillery President & Master wheiskymaker - Dr Graeme Macaloney

The view from Raasay Distillery's warehouse


1. There’s a lot of great whisky out there, and a lot of distilleries who’ve opened in the past 5-10 years. In a sentence of two, what makes yours stand out?
  • Launceston: "We are a boutique whisky distillery, solely focussed on producing hand-crafted single malts. Our location in a restored heritage-listed aircraft hangar is an obvious point of difference. We also try to stay true to ourselves, an independent distillery that strives to consistently make high quality small batch whisky."
  • Raasay: "We do everything on Raasay - using water from our well at the distillery for mashing, fermentation, cooling, cask reduction and reduction to bottling strength. We mature all of our spirits in our own warehouses and bottle everything on site, where we now employ over 40 people who live on Raasay (an island with a population of only 161!). Our community and island are a constant source of inspiration, seen in the bespoke Isle of Raasay bottles with hand printed rock and fossil formations from our complex geology. Our spirit directly reflects and truly represents the island where it is created."
  • Westward: "At Westward, which is located in the heart of the American Northwest we’re beholden to whiskey, not the traditions that surround it. Westward is brewed like a Pale Ale, distilled like a Single Malt, and aged like a Bourbon. Our whiskeys are matured to perfection in Oregon, one of the most fertile barley-growing regions in the world, where our unique hot, dry summers and cool, wet winters are the ideal environment to raise a world class whiskey."
  • Macaloney's: "The World Whiskies Awards (WWAs) in the UK are the most competitive in the world and conducted via blind tasting with industry-experienced judges. At these, our whisky and new-make underpinning our whiskies have won 3 'World's Best' and 8 'Category Best' gold medals. Our growing repeat sales, in Taiwan, across Europe, and elsewhere (we are interested to find a distributor for Australia) in an economic climate where Scotch sales are down, speaks to the excitement and interest in high quality whiskies with real craft provenance like ours."
Launceston Distillery


2. How have you seen the industry change in the time since you started?
  • Launceston: "There has been tremendous growth in the Tasmanian industry. The number of distilleries has doubled in that time. But consumers are now more aware of Tasmanian spirits, and there has been international recognition for the quality of whisky coming from Tasmania."
  • Raasay: "There have been some massive changes in the industry in Scotland since we founded R&B Distillers in July 2014. At that time there were only 90 operating distilleries in Scotland selling single malt whisky. Now there are over 150 malt and grain distilleries. There have been huge steps forward in technology since we designed our process for our Isle of Raasay distillery particularly in sustainable technology."
  • Westward: "Westward began in 2004. At the time, there were just 3 dozen craft distilleries in the U.S. Today, we’re proud to be a leader among more than 3,000. With that, it means that to truly stand out you have to have a distinct point of view, excellent quality credentials, and an innovative approach."
  • Macaloney's: "There has been a lot more interest in craft single malt as enthusiasts look for greater quality, yearn to understand what creates the flavours, and are interested in genuine provenance. Also connoisseurs have come to realise that quality is not tied to age and that deep complex maturation comes from best distilling practices and the best oak casks."
Westward's Miles Munroe


3. As a craft distillery, what’s the best way to engage new and potential fans?
  • Launceston: "For people who are not familiar with our whisky, nothing beats giving them a taste. Therefore, award programs like SOcraft provide valuable recognition and exposure, which gives new customers the confidence to taste our whisky for the first time."
  • Raasay: "We are creating experiences for all of our guests who visit our Isle of Raasay distillery. The adventure starts when you make the 25 minute ferry crossing from Sconser on Skye to the Isle of Raasay, then a short walk (and an even shorter drive) to the distillery. We have six luxury ensuite bedrooms, a restaurant, residents lounge and a bar all with amazing views looking back over the Sound of Raasay to the Cuillin Mountains on Skye. It's the perfect place to relax with a Raasay dram, gin or a cocktail and soak up the full Isle of Raasay experience!"
  • Westward: "We’re lucky to have won a host of awards and accolades, including the distinction as the #5 whisky in the world by Whisky Advocate. Those major acknowledgements – and the recognition of global authorities in whisky like Dave Broom, Becky Paskin, and others — have certainly helped us discover new fans and followers. We also love sharing what it is that we do with whiskey enthusiasts and visitors to the distillery, and proudly serves as an ‘open book’ in our approach to whiskey-making. This approach to transparency – where no question is off-limits – really helps us stay engaged with our customers."
  • Macaloney's: "Liquid to lips! We love to send ambassadors in to whisky clubs or into whisky stores for vertical tastings, and to festival masterclasses where enthusiasts can taste our quality and hear our story."
Macaloney Distillery tour


4. What’s your “go to” or everyday whisky from your line-up, and why? What about your “special occasion” whisky?
  • Launceston: "Our tawny cask matured whisky is a great everyday whisky. It has lovely fruity aromas and flavours, a rich smooth mouthfeel, and a finish that a judge recently compared to a ‘friendly bear hug’. It sips well neat,  but also has nice complexity that works well with cocktails. On special occasions we like our peated release. It is mildly peated with sweet bourbon and tawny influences to balance the smoke. This makes it very approachable, even for people who don’t like peat."
  • Raasay: "My "go to" whisky from our line-up is our signature Isle of Raasay Hebridean single malt as this represents everything we do on Raasay. 80% of our annual production is filling the casks for our unique Na Sia cask recipe - we mature 6 separate cask types and marry these together at bottling to created our lightly peated style with dark fruit flavours. My "special occasion" whisky is our fully matured Columbian Oak 'Quercus humboldtii' cask single malt. This has a depth of flavour and texture ranging from Creme brulee to oolong tea. It is very special indeed and a very unique cask type to the Scotch Whisky industry."
  • Westward: "The one to always reach for is Westward Whiskey Original, this is what began the innovative journey we’re still on. Our flagship whiskey is the trunk of the tree with almost all other variations branching off from this starting point.  It envelops everything about why we do what we do at Westward in the bottle.  My special occasion pour is most certainly Westward Whiskey Milestone.  Without a doubt the most elegant single malt we’ve produced, it's a marriage of our most highly prized casks and carefully blended over years in a twenty-one barrel Solera system."
  • Macaloney's: "Thats a tough question partly because there are all my babies, plus we uniquely distill 3 very different styles - Single malt, Triple distilled pot still, and Peated single malt (smoked at our distillery). Of the single malts i love the an loy because like japanese single malts it is delicate and nieuanced  but with great depth and bapanced complexity. For the triple pot still it has to be the kildara becuase it defeated 27 year old, 21 yo, 15yo and 12 yo redbreast irish whiskies to win worlds best!, And for the peated a favorite is hard to choose becuase the 15ppm an aba is delicately sherried, whereas the 27 ppm siol dugall is fantastic for its virgin and bourbon-wood influence, whereas our peat project sugar kelp infused 54ppm peated single cask is a spectacular exploration of terroir and merroir!"
Westward Distillery


5. When you were growing your distillery, which was more important - on-premise or off-premise / retail?
  • Launceston: "Both cannot be overlooked, and I would suggest they are as important as each other.  On-premise allows for new consumers to try our whisky without the outlay of a bottle purchase, however the retail space needs to be considered to give the consumer the easiest path to purchase once they have enjoyed it in a bar or restaurant."
  • Raasay: "All of our sales channels are very important to us. On-premise is where new and potential fans can discover our Isle of Raasay Hebridean single malt & gin, seeing our bottle stand out on the back bar and enjoy their first dram. Off-premise / retail is where fans and lovers of Isle of Raasay can acquire our spirits, satisfy their signature Raasay desires and seek out our latest special releases."
  • Westward: "Great question, and this has changed of course drastically through Covid and beyond. We look for a mix of both at Westward. We’re fortunate to have many enthusiasts in the bar world who respect what we do, and that is an excellent path for consumer discovery. But we also recognize that our whiskey needs to be available for a consumer who then wants to shop for our products.."
  • Macaloney's: "Off premise however i now realize our whiskies are amazing in cocktails so bars will be important going forward."
Launceston Distillery's "Angus"


6. What’s one thing you wish you knew about running a distillery before you began?
  • Launceston: "Sometimes the romance of running a distillery can be very different to the reality. It can be hard work and it requires patience and perseverance. But when everything comes together after years of maturation it is well worth the effort."
  • Raasay: "How difficult it can be to stay focused on our key messaging and continuously, consistently preach that key messaging to the world. "
  • Westward: "With Westward, we’re always planning several years ahead. The whiskey we make today won’t see the light of day for at least half a decade (give or take), and so we are always a step ahead. That includes some of our expansion efforts – like our capacity increase we recently underwent."
  • Macaloney's: "HOW HARD IT IS TO MAKE A PROFIT AFTER ALL THE COSTS AND TAXES!"
A stunning vista from Raasay Distillery

 
 



Thanks must go to Chris, Alasdair, Miles & Dr Graham for the time and answers, and to the great team at Food News Singapore for coordinating the responses & media.

Cheers,
Martin.