We made an appearance in the recent Drinks World Magazine with this surly pack of drinks industry reps as we tasted our way through a series of cask finished
whiskies. Hosted at Mjolner Bar our afternoon was packed full of rather interesting tasting notes and commentary.
The tasting panel consisted of:
BEN DAVIDSON - Drinks Curator, Drinks World magazine
SVEN ALMENNING - Director, Speakeasy Group
JAMES BUNTIN - The Whisky Ambassador
ROSS BLAINEY - Brand Ambassador, The Balvenie
DAN WOOLLEY - National Whisk(e)y Ambassador, The Exchange
ALEXANDRA DAHLENBURG - Venue Manager, Mjølner
ANDREW RATCLIFF - Senior Bartender, The Baxter Inn
MATT WOOLER - Founder & Curator, Dramnation
LUKAS RASCHILLA - Editor, Drinks World magazine
Following is a short extract from the full article supplied by Drinks World Magazine.
WHISK(E)Y TASTING - CASK FINISHES
Edition 29 Australia 2017
The finishing cask does impart flavour to a whisky, and there are a wide array of distilleries now producing a range of expressions that have been finished in different barrels; from multiple wood casks, to sherry, rum and even beer to add another layer of flavour and complexity to the whisky.
We thought it was fitting to bring together an eclectic group of Whisky professionals to taste how some of these ‘cask finishes’ have developed flavour and added complexity to the whiskies. For the tasting, we selected a variety of whiskies from around the world including Ireland, Scotland, the USA and Australia, all with variously different cask finishes. We wanted to see if our panel could comment on the flavour profile present and the influence of the special cask finish.
We were lucky enough to be hosted by one of Sydney’s newest and finest venues, Mjolner, a Viking themed whisky bar in the inner-city suburb of Redfern. As a treat, we were graced by not one but two Keepers of the Quaich on the panel in Ben Davidson and Sven Almenning.
Download and read the full article