Spirits wizard to lift Lark to new heights

When I was working as a feature writer at the Daily Telegraph in Sydney a few decades ago, one of the copy boys was a smart-as-a-whip young fellow clearly going places.

Stuart Gregor was his name - and he went places fast. From journalism to PR, where he founded the trendsetting Liquid Ideas company.

Then to the drinks business, where he co-founded Four Pillars and turned it into a globally recognised gin brand, then to Lark Distilling in Tasmania, where he was a non-executive director.

In between, he has been a former panellist on ABC's Gruen and regular media commentator and event host. He was president of the Australian Distillers Association (2014-2022) and a director of food rescue organization, OzHarvest for nine years.

So he's a bit of an over achiever.

Today, he was appointed CEO and MD of Lark, taking over from Sash Sharma at the end of the year. 

Lark chairman Domenic Panaccio said: “We are excited to have Stuart join as Lark’s next MD and CEO.

"Stuart already has a deep understanding of Lark through his role on our board and has been intimately involved in the re-stage of our brand as we embark on our exciting next chapter.

“Stuart combines deep category knowledge, proven entrepreneurial credentials, and global perspective with an unrivalled passion for Australian spirits. His leadership will accelerate Lark’s ambition to be recognised as a leader in new world whisky, while continuing to build on the exceptional legacy created under Satya’s stewardship.”

Gregor was predictably excited about the news, posting on his LinkedIn page.

“The opportunity to lead Lark is rare and exciting in the Australian distilling landscape and is the only one that would have attracted me back into the industry following the successful sale of Four Pillars to Lion," he said.

“I’m genuinely excited about the future of Lark. Sash and the team have built a solid foundation, and now is the perfect time to leverage our position, grow the business and spread the Lark story across the globe.

“We have Australia’s most iconic legacy in Bill and Lyn Lark, and one of the country’s finest and most creative distillers in Chris Thomson crafting some of the world’s best whiskies.

In addition, with the unique access to rare Seppeltsfield casks, our Tasmanian peat marsh and the whisky making super climate that Tasmania offers, we have everything we need to take this brand to new heights. I’m excited to lead Lark and the team for what will be an incredible period ahead.”

Meet the first Australian whisky to be matured in amphorae

Wines have been matured in clay amphorae for thousands of years - and now whisky is being made the same way. 

Callington Mill is set to unveil a limited-release batch of Australia’s first Amphora Single Malt Whisky, available only via ballot. 

This 4,000-year-old technique is being revived for whisky production at Callington Mill in Tasmania. 

Crafted at the Oatlands distillery, the Amphora Single Malt Whisky has been rested in 350-litre amphorae for two years in the distillery’s ‘Serendipity Room’. 

The natural properties and shape of the amphorae work to gently refine the whisky, the catalyst for what the distillery says is "an unmatched smoothness and purity".

“We made sure when we started this amphora process two years ago that we picked a liquid worth the wait," says Callington Mill distiller Blair Whitehead. 

"It’s about letting the spirit speak for itself and seeing what character starts to shine through when you treat it with this kind of care. 

”The idea for our Amphora Single Malt came about naturally, really. We’re always exploring ways to honour tradition while pushing things forward. Amphorae have been used for thousands of years to soften and mature wines and spirits, so we thought 'why not apply that same thinking to our already expressive whiskies?' ”

This mature single malt whisky begins its journey in a blend of sherry, tokay, and brandy casks before being transferred into one of the three amphorae.

 

The Callington Mill Amphora Single Malt Whisky ballot is open at www.callingtonmilldistillery.com. 

Ballot winners will be drawn between 11-13.  Fewer than 1,000 bottles will be released at $199.

Hobart gets a new destination for whisky lovers

It's all change on the Hobart waterfront with award-winning Callington Mill Distillery setting up shop in the Macq01 building. 

The new lunch, dinner, and late-night-drinks destination seats 190 across two indoor spaces and a harbourside deck.

Callington Mill's Macq01 venue will be Monday-Sunday, offering whisky experiences all week long and into the night!

The Oatlands-based distillery has taken over the space that was formerly the Frogmore Creek Lounge and as of June 26 will offer Tasmanian whiskies, personalised bottles, and dining experiences to the heart of Hobart.

Guests can expect a line-up of Callington Mill whiskies and the drinks list will also feature wines from Frogmore Creek, beers, and a diverse range of cocktails, thoughtfully inspired by Callington Mill’s award-winning whisky and gin range (Poltergeist Gin).

 “I met Frogmore Creek’s CEO James [Skabo] over a dinner where he mentioned that they were looking for someone to take over their decade-long lease," says Callington Mill founder John Ibrahim. 

"We have a similar vision and ambition to put Tasmania on the map for wine and whisky lovers alike, so our goals aligned and we got to chatting about a heartfelt handover of Frogmore's iconic lounge.”

Whisky-curious drinkers can book the ‘Serendipity Experience’ - named after the subterranean room at the Oatlands distillery - where they can l taste, learn, create, and depart with a personalised signature bottle.

Callington Mill’s new Macq01 venue will continue the distillery’s commitment to Tasmanian produce and community, with all ingredients sourced from local growers and makers. 

The move aligns with the brand’s broader focus on sustainability and eco-agriculture, which has underpinned operations at its Oatlands home.

The Macq01 venue is located at 18 Hunter Street, Tasmania. Bookings can be made at callingtonmilldistillery.com, or by calling 0482 509 019 for venue bookings.

Anyone for a seriously aged whisky?

Glenfarclas, one of Scotland’s few remaining family-owned and managed distilleries, has this week announced the release of its oldest whisky to date.

Distilled on November 20,  1953, the Glenfarclas 70-Year-Old has been matured in the distillery’s traditional dunnage warehouses in Speyside. 

This release was laid down in first-fill sherry casks. The whisky has been overseen by six distillery managers over the past seventy years and will now be available to purchase internationally.

The 70-Year-Old is an exceptionally rare Glenfarclas. When it was distilled back in 1953, the malt barn would have been a hive of activity at the heart of the distillery, with barley being hand-turned on the malting floors. 

There will be only 262 bottles available globally.  

John Grant, chairman and fifth generation of the Grant family to have owned and run Glenfarclas distillery, said: 
"As chairman of a family-owned distillery I am committed to overseeing the production of our exceptional malt whisky, just as my forefathers did before me. 

“We take great pride in maintaining complete control over every aspect of production, preserving our time-honoured traditional methods - most notably, the use of direct-fired stills, which creates a robust and full-bodied spirit.

"Remarkably, this particular cask has been maturing almost as long as I’ve been alive. Releasing it now marks a true milestone.”

The new release is the oldest in the Glenfarclas Warehouse Series, surpassing the 30-, 35-, and 40-Year-Old expressions. 

Callum A. Fraser, distillery manager at Glenfarclas, is proud of the whisky. 

“This is true Glenfarclas and this expression captures the very DNA of the distillery, he said. “What we did 30 or 40 or even 70 years ago is very much what we still do today. The warehouses are still here, holding decades of stories in their walls. At the heart of it all, tradition remains key.

“This whisky has waited 70 years to be enjoyed. Through wars, the reign of a queen and now a king, the world has changed - but this spirit has endured, and it stands as a rare and timeless testament to patience and craft.”

The recommended retail price is £20,000 (UK). Ouch! 

Discover warming winter treats at Yalumba

Winter may have arrived but there is still a busy calendar for wine lovers at one of the Barossa's most popular destinations.

Yalumba's historic Wine Room is ready to welcome visitors indoors for a season of warmth, flavours and fine company.

The winter events begin with The Signature & Museum Release Tasting Lunch on Friday, June 14.

Held in the Signature Cellar, this is an intimate tasting experience hosted by former chief winemaker Louisa Rose.

Guests can enjoy a three-course lunch from Vintners Bar & Grill chef Peter Clarke with paired wines including the new release The Signature 2022 Cabernet Sauvignon & Shiraz along with a previews of the 2025 museum releases.

The SALA Festival at Yalumba runs in August.

South Australia’s Living Artists (SALA) will hold two exhibitions in the Wine Room.

First, the Vintners Art Prize - an annual collaboration with Vintners Bar & Grill - showcases local talent with artworks exploring themes of food, wine, and place. Open to residents and workers of the Barossa and Light Regional Council areas, entries close July 18, with the winner announced on July 23.

There will also be a solo showcase by Yalumba’s own Lisa Tekell. Inspired by Australian fauna and flora, Lisa’s finely detailed oil paintings are connected to the natural world.

Her works this year focus on native flowers in full bloom, as seen in her travels, and will be on 
display throughout the month. Book a wine tasting and explore these local works at the same time.

Winter Wine & Whisky at Yalumba will run on August 8-9 and is a mid-winter celebration of flavour, fire, and craft at Yalumba - including the release of a new Smith’s Angaston Whisky.

Guests can enjoy a guided tasting of the new limited-edition whisky along with a behind-the-scenes look at the Hill-Smith family's historic pot still and fistillery and live cooperage demonstrations with barrels being hand-charred for whisky maturation.

Acoustic music on the Terrace and a hearty fireside meal by Howard’s Fire will also be on offer.

Tickets include a glass of Yalumba wine, the whisky tasting, and a meal.

The Yalumba Wine Room is open daily 10am-5pm at 40 Eden Valley Road, Angaston.
Bookings recommended. www.yalumba.com

Tasmanian stargazing, wine and the Winter Solstice

Two of Tasmania’s leading drinks producers: Tamar Ridge and Turner Stillhouse are joining forces to host a one-off Winter Solstice stargazing event: NOIR NOIR.

This one-night-only event will take place at the Tamar Ridge cellar door on Saturday, June 21, from 6:30pm.  

The collaborators are inviting wine lovers, whisky drinkers and budding astronomers to sip, savour and stargaze under Tasmania’s bright winter sky - and be among the first to taste some new releases, including Tamar Ridge's 2023 Reserve Pinot Noir and Turner Stillhouse's inaugural whiskies, which includes Tasmania’s first ever Bourbon-style whisky: Rosevears Three Grain Whiskey and Rosevears Single Malt Whisky, matured in old Tamar Ridge pinot noir oak barrels. 

Guests at Tamar Ridge cellar door will be guided through a stargazing session by local astronomy expert Chris Arkless.

Arkless says the event will provide insights into Tasmania’s unique location in the Southern Hemisphere and the stellar beauty of Tasmania's night sky on the longest night of the year.

“Stargazing is a powerful way to connect with the natural world and ignite a sense of wonder. As we gather to celebrate the Winter Solstice with exquisite, locally made pinot noir and whisky, we will embark on a celestial journey, discovering the stars that have guided humanity for millennia.”

NOIR NOIR is being promoted as a “rare opportunity to connect the earthly pleasures of our Tasmanian landscape with the vastness of the universe”. 

Huddled around outdoor fire pits, guests will get a tasting of all new releases and can add the option of a cheese and charcuterie platter.

"NOIR NOIRis a chance to celebrate not only these two exciting new releases, but also theincredible natural beauty of Tasmania," said Tamar Ridge winemaker Tom Wallace.

"We're thrilled to partner with Turner Stillhouse to create a truly memorable night that showcases thebest of our cool-climate pinot noir and their exceptional new whisky, and to share the magic of a Tasmanian winter with our guests. 

Tickets for NOIR NOIR are $45 per person including a tasting of new releases, meeting Tamar Ridge winemakers, live music and stargazing session. Guests can add a cheese and charcuterie platter for $35 (for two people).

Tickets at tamarridge.rezdy.com/709946/noir-noir-winter-solstice.

Are you being dudded by your local pub?

Do you ever think that your local pub might be short-serving you when you order a glass of wine, or a shot of whisky?

Judging by a recent survey in England you might well have reason for concern.

More than half of alcoholic drinks served in Oxfordshire pubs were found to be undermeasured in a recent undercover operation by the Trading Standards Authority.

Despite mounting pressures on the hospitality industry, officials say customers are still being short-changed at many bars in the UK, the drinks business reported

The undercover operation, which assessed pubs and bars across the county set out to check whether alcoholic drinks were being served in legally required quantities.

More than half were found to be under the limit. Bbeer was discovered to be the alcoholic drink that was never underpoured by staff, perhaps because glasses are designed to be filled.

The news hits as hospitality businesses have navigated the year’s headwinds amid rising costs and nearly four in five of hospitality small business owners are feeling the effects of burnout.

Added to this, rising tax and business rate costs in the UK could force more than 70% of hospitality businesses to cut jobs, scale back investment, or reduce trading hours.

Despite these challenges, Trading Standards officers have still been cracking down and keeping a keen eye on drinks that don’t measure up.

The officials posed as members of the public and ordered alcoholic drinks at various establishments to check whether each was being served in the legally-required measures.

Of the drinks ordered, it was found that 12 out of 16 glasses of wine, or 75% of all drinks, were short pours. As well, one out of two shots of whisky were being served under the legal or advertised measure.

Image: Kapij Telwani, Scop.io

From wine to whisky: all change on the Hobart waterfront

All change on the Hobart waterfront.

Callington Mill Distillery today announced it will take over the lease of the waterfront venue on the ground floor of the Macq01 hotel in Hobart.

The venue, previously operated by Frogmore Creek Wines, will serve as the distillery’s new city location from May.

It will "offer a space to showcase their world-class Tasmanian whisky and be a gateway for visitors to explore their home base in Oatlands".

Frogmore Creek, which designed and opened the Macq01 location in 2017, has enjoyed success using the venue to promote their premium Tasmanian wines and drive visitors to its cellar door and restaurant in Cambridge.

The revamped venue will see whisky and wine showcased together.

John Ibraham, owner of Callington Mill Distillery, said: “We’re excited to extend our brand’s reach to Hobart and offer our visitors a chance to experience Callington Mill Distillery before they make the journey to our Oatlands distillery.

Callington Mill Distillery built its distillery in the historic town of Oatlands, an hour north of Hobart but off the tourism track.

Frogmore Creek, under the leadership CEO James Skabo, is in the midst of a 60-hectare vineyard expansion, responding to the increasing market demand for premium cool-climate Tasmanian wines.

It will continue to operate its restaurant, cellar door, and function centre Cambridge.

“We are excited about the coming years and opportunities, including expanding our working relationship with John and the team at Callington Mill, as we both strive to build iconic Tasmanian brands," Skabo said.

"In the coming months, we look forward to enjoying a whisky on the waterfront and embracing this exciting new chapter in Hobart’s hospitality scene.”

Further details regarding the new offerings and experiences at the venue will be announced closer to the opening.

Morris family marks 165 years of wine tradition

When you walk into the Morris cellars in Rutherglen you can literally smell the history. 

In Rutherglen, north-east Victoria, the glorious fortified wines produced here hark back to a different time in Australia. Think muscats, topaques and tawny styles refined over the years. 

The Morris family has now been involved for 165 years, making wines and now whiskies. 

The refurbishment of the iconic cellar door and the ushering in of sixth-generation chief winemaker Madden Morris continue the family tradition.

Back in 1859, George Francis Morris established a small vineyard and winery outside Rutherglen, with a trial vineyard plot 3km west of the current Morris location. 

By 1885, plantings had grown to over 600 acres, making Morris the largest wine producer in the southern hemisphere at that time. 

In 1897, Charles Hughes Morris, son of George, established a new vineyard, the Mia Mia Vineyard, where the winery and distillery stand today. 

To secure the property, Charles was reluctantly forced to sell the family’s beloved prize-winning racehorse, Fairfield. It is an image of Fairfield that adorns the Morris logo today. 

Local legend Mick Morris commenced his first official vintage as winemaker in 1953, quickly becoming a pioneer of durif as a table wine varietal. 

Mick’s son, David Morris, became the fifth-generation winemaker in 1993 and his son Madden (below) is now in charge of winemaking. 

Morris of Rutherglen, now part of Casella Family Brands, has grown to become one of the most acclaimed fortified, and now whisky, producers in the world. 

An experiment to revive the original 1930s dormant copper still in 2016 saw the creation of a premium single malt whisky. Today, flavours come from finishing in casks which have held a selection of award-winning Morris fortified wines. 

Madden Morris grew up walking around the cellars, learning directly from his father, David Morris, and grandfather, Mick Morris. 

“It is a fantastic achievement to be able to celebrate 165 years of Morris winemaking,” Madden Morris said. "And we look forward to continuing the guardianship of Morris winemaking going forward into future  years.”

For more info see www.morrisofrutherglen.com.

“Groundbreaking”? Or marketing nonsense?

I get a lot of press releases every day, but few are as pretentious and hyperbolic as today’s piece of time-wasting nonsense.

OK. Celebrity brands are a thing. But they have to have some credibility. And a name that makes sense.

It turns out that singer Beyoncé Knowles-Carter (she used to be just Beyonce) has joined forces with Moët Hennessy, a subsidiary of LVMH, to create SirDavis, a “groundbreaking” new whisky.

The hype goes on.

“The first-of-its-kind joint venture reflects a shared vision between Knowles-Carter and Moët Hennessy, two vanguards of culture and craft, around the future of American whisky.”

And on. And on.

“This unique product was years in the making after Knowles-Carter, a Japanese whisky enthusiast, sought out Moët Hennessy to help craft a one-of-a-kind flavor profile that reflected her whisky ideal.

“Meanwhile, Moët Hennessy had been exploring ways to deepen its presence in the American whisky market, making the timing kismet for a partnership between the world-leading luxury group and Knowles-Carter.”

Then some quotes from the singer.

"I've always been drawn to the power and confidence I feel when drinking quality whisky and wanted to invite more people to experience that feeling," says SirDavis founder Beyoncé Knowles-Carter.

"When I discovered that my great-grandfather had been a moonshine man, it felt like my love for whisky was fated. SirDavis is a way for me to pay homage to him, uniting us through a new shared legacy. In partnering with Moët Hennessy, we have crafted a delicious American whisky that respects tradition but also empowers people to experience something new and unique in the category. You can taste it better than I could ever tell you - welcome, SirDavis."

SirDavis is apparentlybnamed in honour of Davis Hogue, Knowles-Carter's paternal great-grandfather, who was a farmer and a moonshiner in the American South during Prohibition. 

The story goes that hevstashed whisky bottles in the empty knots of cedar trees for friends and kin to find and enjoy. For Knowles-Carter, it was this discovery that made the idea of creating a whisky brand feel predestined. Four generations later, the legacy comes to life - rather than hidden in the trees, bottles of SirDavis proudly grace the top shelves of fine purveyors of spirits around the world.

"SirDavis is not only a revelatory and exceptional American Whisky, which we are very proud of. It is also a testament of the unwavering dedication to craftsmanship, heritage and innovation shared by LVMH and Beyoncé Knowles-Carter," said Bernard Arnault, Chairman and Chief Executive Officer of LVMH.

There’s more. Lots more. But I’ve read enough. And so, I suspect, have you.

Coopers unveils swish new space

Much-loved Adelaide brewery Coopers has unveiled a spectacular new $70 million home. 

Family-owned Coopers says it has “created the ultimate Australian beer experience” for visitors to its Regency Park site while also launching into whisky production for the first time in its 162-year history.

Coopers is Australia’s largest independent, family-owned brewery.

Situated adjacent to the existing brewery, the new facility features a restaurant and three bars, along with an outdoor plaza dining and family areas. 

There will aldo be a dedicated tasting room, a microbrewery, whisky distillery, history display and guided tours and underground stillage for 5000 whisky barrels. 

The doors will be open to the public from August 28. 

“This is one of the most exciting projects we’ve undertaken in the 162-year history of Coopers Brewery,” managing director Dr Tim Cooper (above) said.

“Our team has been humbled by the public’s interest, excitement and support as this impressive building has taken shape.

 “We wanted every aspect to be truly world-class and of the highest quality. It’s a significant, long-term investment by our family company and our vote of confidence in the future of Coopers and Australia’s manufacturing industry. 

“Coopers is very proud to have created a highly unique and immersive experience that ultimately celebrates the very best of Australian beer. We look forward to welcoming visitors from across Australia and overseas into our new home.” 

The new microbrewery will allow Coopers to experiment with craft beer styles which will be made available to the public. 

Given the extended timeline for spirit maturation, it will likely be a few years before Coopers’ first whisky is available for consumption. 

For more information and to book a tour or lunch go to www.coopers.com.au

Crafty spirits: Geelong region emerging as a whisky hotspot

The Geelong and Bellarine region is known for producing some outstanding cool-climate wines, and it is now emerging as centre for whisky production.

From distillery doors to whisky tasting rooms, single malt whisky to whisky gin, Geelong and The Bellarine have plenty of tourism options ahead of World Whisky Day on Saturday, May 18.

The local tourism body has highlighted some of the best offerings, including The Whiskery in Drysdale (above).

The Whiskery is the cellar door for Bellarine Distillery and you can sip on their own 'OAK' single malt whisky, which is the first release in their flagship series. A second flagship whisky is currently in the works, expected to be released in late 2024/early 2025.

The Whiskery is also home to a large selection of global whiskies, along with Bellarine Distillery's award-winning range of gins. You can also choose from a range of cocktails, local wines or craft brews, which can be paired with food, best enjoyed on the outside lawn by the fire. It's a lovely spot on a sunny day.

In Geelong, family-owned craft distillery Ceres Distilling Co have several whiskies in the works, which will be released in the coming months.

In the meantime, you can try their rather unusual 50% ABC Whisky Gin, which has been aged in French oak whisky barrels.

The Whisky Gin, along with their range of gins and vodka, can be sampled at their distillery and bar. Stay on for lunch or dinner and enjoy a charcuterie board or share plate that has been designed to match the craft spirit experience.

Another distillery playing in the whisky space is Queenscliff Distillery.

Famous for its Bellarine gins, the team is currently working on a whisky, with a release date soon to be announced. Until then, whisky lovers can choose from more than 200 international whiskies, rums and gins at their Whisky Bar.

FarmDog in Wallington also has a single malt whisky in production. Distilled on-site, the whisky is being aged in both American and French oak barrels and will be ready in 2026. Currently on offer are whisky sampling flights which features whiskies from far and wide.

FarmDog is located on McGlashan's Estate - a family run operation producing wine, small batch gin, craft beer and now whisky. Tasting flights are available for your drink of choice and can be paired with a pizza or grazing plate. There is also accommodation on the property.

For more details see visitgeelongbellarine.com.au.

Spirited idea: Whisky club offers access to artisan gems

Some whisky aficionados stick to one drop, others are keen to sample anything that is new and exciting.

If you are part of the second group then you may be interested in Barrel Lane, a new Australian-owned online subscription-based whisky club that aims to "bring only the finest small-batch, Australian craft whiskies to enthusiasts nationwide".

Co-founder Josh Robinson and the team sent me some Backwoods Single Malt Whisky from the Victorian country town of Yackandandah to try - along with a booklet packed with useful information and background about Backwoods Distilling Co. .

The whisky is absolutely delicious - complex but smooth. One of the best I've tasted in a while. 

The team's idea is to give whisky lovers the chance to try small-batch releases from boutique distillers around the country, as well as some bigger names. 

"From the smallest of places to heavy hitters, Barrel Lane scours the country for incredible and award-winning whisky that puts Aussie spirits on the map," their media release says. 

"Championing Australian distillers and their craft, supporting local talent and celebrating their dedication to quality."

The club is the newest venture from the creators of the Garden Street Gin Club.

"Whisky has long held a special place in our hearts, and we're thrilled to share our passion with fellow Australians through Barrel Lane," says co-founder Josh Robinson. 

"Our aim is to spotlight the incredible craftsmanship of Australian distilleries while offering our members the opportunity to explore a diverse range of unique whiskies."

Members can look out for a selection of one-time whisky releases. 

"Our journey with the Garden Street Gin Club has been immensely rewarding, and we're excited to embark on this new chapter with Barrel Lane," says co-founder Lauren Smith. 

"By keeping our membership base small, we're able to provide our members with access to limited-edition releases and hidden gems that truly embody the spirit of Australian whisky."

Members of Barrel Lane can choose between monthly or bi-monthly deliveries, with the flexibility to opt in or out of whisky releases according to their preferences.

You can skip, pause or cancel at any time.

Each shipment comes with tasting notes and background on the distilleries and distillers, and access to online tasting sessions. 

There is currently an introductory offer with some nifty bonuses.  

For more information, visit: barrel-lane.com.au

Adelaide gears up for fire and whisky

Jake Kellie, star chef at Adelaide’s arkhé, has unveiled a series of pop-up collaborations with other top chefs from Australia and around the world.

arkhé & friends, presented by Laphroaig Whisky, will be a series of events that will feature 12 chef collaborations over 12 months, with the year of food over fire commencing in April.

Adelaide’s first open-flame restaurant, arkhé, opened in November 2021 and co-owner and executive chef Kellie said: “We are so excited to be bringing arkhé & friends to life in 2024.

"Collaborations such as these expose us to new audiences and different ways of cooking, keeping us at the top of our game. 

"Following the success of our collaboration events with Michelin-starred chef David Thompson, Martin Boetz and Louis Tikaram in May last year, we understand the appetite for visiting chefs and look forward to bringing a series of rare, world class experiences to the people of Adelaide and Australia.”

Each month will see a different guest chef appear at arkhé over the course of a year.

The first three events to take place in the series will be:

# Ben Milgate and Elvis Abrahanowicz, Porteno (Sydney): Thursday, April 11

# Jemma Whiteman, Ante (Sydney): Thursday, May 9 

# Mat Lindsay, Ester (Sydney): Thursday, June 27 

The full line up will be announced over the coming months, and will include big chef names like Vaughan Mabee of Amisfield (NZ), Rosheen Kaul (Melbourne’s Etta) and James Lowe of Lyle’s in London.

Each event will showcase Scottish whisky through cocktails, tasting flights and culinary creations and Laphroaig will extend the chef collaboration series with Jake Kellie by hosting a series of events at partner restaurants in Agnes (Brisbane), Matilda (Melbourne) and Ester (Sydney) from July to September 2024.

For tickets see arkhe.com.au/arkhe-friends

A whisky collection for the aficionado who has serious cash to splash

So you are looking for a present for the drinks aficionado who has everything?

Or maybe you are silly rich and can buy whatever you fancy?

How about a curated whisky collection worth $58,000?

The Cask Curation Series Sherry Edition marks the first release in a series that will celebrate The Dalmore’s whiskies - and the role rare casks play in the creation of an iconic Single Malt Scotch.

The Dalmore brand was featured here last month, and has just unveiled the 2023 release - The Sherry Edition - which features whiskies made using casks from fifth-generation winemakers González Byass, of Jerez de la Frontera, Spain.

The collection comprises three aged-statement whiskies finished in fine sherry casks.

The sets are limited to just 150 collections globally, with only three available in Australia,

The Sherry Edition is presented in a bespoke leather-finished travel case hand-crafted in Florence, Italy, and each bottle will have a matching collar.

The collection comprises:

# The 26 Year Old, finished in rare Gonzalez Byass 2002 vintage Cask No.4

# The 28 Year Old, finished in a Gonzalez Byass 30-Year-Old Matusalem Sherry Cask

# The 43 Year Old, finished in a Gonzalez 30-year-old Apostoles Sherry Cask

The whiskies were all created at The Dalmore distillery - which was established in 1839 - by Gregg Glass and Richard Paterson OBE.

In 2024, the second release in Cask Curation Series will shine a light on the brand's partnership with a famous Port wine maker. The third release arrives in 2026, followed by the fourth and final release concluding the series in 2027.

The Sherry Edition will be showcased at Dan Murphy’s Martin Place, Sydney, in case you have a lazy $58,000 lying around.

A new spirit from Scotland is a gin, not a whisky

The competitive Australian spirits market has a new contender from Scotland - but the newcomer is a gin, not a whisky.

Tulchan is a new super-premium gin from Speyside, with a bagpipe player on the label to make sure you know where it comes from.

Taking its name from Tulchan Estate, it is made with botanicals inspired by the terroir of the estate, which is located on the banks of the River Spey.

Tulchan Gin is being touted as a “a full bodied, juniper forward, London Dry gin, featuring 14 deliciously fragrant botanicals including sloe berries, elderflower and blackberry leaves”.

Asparagus (a little weird) also features.

Tulchan Gin is presented in an embossed blue glass bottle with Tulchan Gin’s own tartan running down the side. Another broad wink to its origin.

The gin is part of the Stoli Group portfolio of wine and spirits brands and is distributed by Amber Beverage Group in Australia.

Tulchan Gin global brand lead Kara Anderson says: “We are delighted to bring a slice of our wondrous estate to Australia. 

"Distilled in Speyside, in the heart of whisky country, we’re looking forward to introducing Tulchan Gin to whisky drinkers as well as gin lovers throughout the world.”

Available from Dan Murphy’s stores and Hairy Dog online. RRP $95.

See www.tulchangin.com

For King and country: a £25,000 bottle of whisky

Distillers Gordon & MacPhail have unveiled a special single malt whisky from 1948 - the year of his birth - to mark King Charles III’s Coronation in May.

There will doubtless be many companies jumping on the coronation bandwagon to sell all sorts of tat, but few will be as expensive as The Private Collection 1948 from Glen Grant Distillery.

The whisky was filled into a first-fill Sherry cask on April 10,1948, by Gordon & MacPhail. 

Only 281 bottles will be available of this ultra-rare release which was bottled on December 15 - the anniversary of Charlie's christening.

Priced at £25,000 per bottle - that's around $47,000 in Australian pesos - the whisky retains a cask strength of 50.4% after more than seven decades of maturation.

I is described as "a vibrant and fragrant single malt packed with festive spices, mulled berries, a hint of raisin and lemon zest."

Gordon & MacPhail also released a 70-year-old single malt to mark the Platinum Jubilee of Her Majesty Queen Elizabeth II. And the family has links with the distiller.

HRH Prince Charles - as he was known then - officially reopened the company's Benromach Distillery in 1998.

To celebrate the release of The King Charles III Coronation Edition, a donation of £25,000 will be made by Gordon & MacPhail to The Prince’s Foundation. How very generous of them.

Stephen Rankin, Director of Prestige [what a great job title] at Gordon & MacPhail, said: “This exceptional whisky is a fitting tribute to His Majesty, who has continually promoted and protected British tradition and excellence over many decades.

"This release has been carefully nurtured for over seventy years and is testament to great patience, long term thinking and commitment to creating high quality products; principles that have been handed down through generations of people working for our family business.

“For more than 50 years, King Charles has placed a firm focus on sustainability and supporting communities. Our donation to The Prince’s Foundation will support his vision of a more sustainable world and aims to help create future legacies.”

Founded in 1895, Gordon & MacPhail has bottled spirit from over 100 Scottish distilleries.

For more information see www.gordonandmacphail.com

Nautical but nice; special drinks for a special occasion

Two new releases from the boutique Port Cygnet Distillery in Tasmania are collector's items, fine drinks and works of art.

Port Cygnet distiller Harry Moses will this weekend unveil his first single malt whisky release (I've tried it and its is terrific) and a navy-strength gin.

There are 36 ceramic bottles of each crafted by local artisan potter Ian Clare at his studio just down the road - and the bottle design commemorates a circumnavigation of Tasmania aboard the sailing ship Kerrawyn.

One bottle of whisky - available for sampling - will be onboard Kerrawyn this Saturday at the Australian Wooden Boat Festival in Hobart.

Bottles are for sale online from Friday evening and will ship mid-March.

The gin is made from 14 botanicals and is billed as "one of a kind".

The first two months of the gin’s two-year maturation were spent onboard the locally built 74-year-old sailing ketch Kerrawyn when she circumnavigated Tasmania early 2021.

This is not one for wimps: it has an ABV of 57%.

The bottle boxes have been handmade by the owners of Kerrawyn, and are made of Tasmanian native timber: celery top pine with inlaid ceramic medallions by Ian Clare.

"Each bottle is a unique and collectible piece that will be treasured for years to come," says Moses. "This gin is an experience, a journey, a piece of history that will be cherished by all fortunate enough to try it."

The distillery is one of Australia's smallest, using a 30-litre copper pot still, producing approximately 50 bottles per batch. See https://www.cygnetdistillery.com.au/

Small town whisky distiller on the global stage

A once rundown flour mill in small country town has been transformed into an award-winning whisky distillery.

The abandoned flour mill on the banks of the Murray River on the NSW/Victorian border was purchased for just a dollar just over decade ago but Corowa Distilling Co. was included in official Queen’s Platinum Jubilee Celebrations.

At 21 years of age and with little knowledge of whisky, founder Dean Druce returned to Australia after a two year working holiday on the Canadian ski fields to transform the Corowa property, learning from whisky gurus John MacLellan and Jim McEwan in Scotland as well as expert Australian distiller Bill Lark in Tasmania.

“The property was dilapidated with no roof, missing 650 panes of glass, and no floor, while the mains needed to be connected so the local council sold it to us for $1 after we pitched the idea for a whisky distillery,” Druce recalls.

“We now have 1000 barrels on site with 30% year-on-year growth, employing 50 people and were one of only two whisky distilleries invited to create a signature whisky for the Queen’s Platinum Jubilee.

“I initially thought it was too good to be true; even thinking it might be a scam, so I asked a representative from the Department of Trade and Investment to check and it was legitimate.

“Over the next 12 months we carefully selected a whisky from a single barrel, with a rare and unique flavour profile, which sounds like a difficult job, but basically we had to keep tasting whisky until we found the right blend.

“The barrel we selected has a rich dark chocolate note with a cherry ripe type of aftertaste. Not stewed cherries but more of a sweeter taste with a hint of hazelnut and it’s nice and syrupy.

“It’s a luxurious whisky with rich, decadent fruits, sweet vanillin, and a hint of rosewater, reminiscent of delicate Turkish delight."

Once selected, the team bottled 2,022 bottles of the port cask whisky - the number of bottles to match the year of the Jubilee, - and sealed them with a special stopper.

The limited-edition 700ml bottle - which retails for $950 - is packaged in a one-of-a-kind purple gift box that includes a one dollar coin embedded into the door, a nod to their beginnings in Corowa."

Druce says: “The alcohol volume is also 52% which was again a really nice touch, given Queen Elizabeth ascended the throne in 1952.

“I went to London for the Queen’s Jubilee celebrations, me a bloke from Corowa sitting with earls and barons and members of the Royal family, but I couldn’t tell you what their names were."

Fortunately for those without platinum credit cards, other whiskies start from $80 a bottle. 

Druce says community plays a big role at Corowa Distilling Co.

“Corowa has a population of just 7,000, and we are so proud that our whisky is made here, by us," he says. "They say it takes a village to raise a child, well it takes a community to support a business."

For more info see https://corowadistilling.com.au/

Big names combine on a drink with a difference

Two of the star names of the Australian drinks industry have combined to create a special limited edition whisky. 

Tasmania's Lark Distilling Co. has paired with Seppeltsfield winery in the Barossa to craft the Tokay 100 Rare Cask release, which will cost $1000 a bottle. 

The new release is part of Lark's Rare Cask Series, and is believed to be the only Tokay Rare Cask release of its kind. 

Only 934 bottles have been made. 

Chris Thomson, head distiller at Lark in Hobart, says: “The release of this rare drop is a milestone for Lark and [will be] a coveted offering for whisky enthusiasts. 

"We approached this series with the promise of creating something unique and unforgettable - the ultimate collectors item. 

"Our relationship with Seppeltsfield Winery has opened the door to some of the rarest fortified wine in the world., and we discovered and sniffed out these tokay casks from Seppeltsfield’s treasure trove of museum fortifieds in the Barossa. 

"They have nurtured and matured Seppeltsfield’s fortified sweet muscadelle, resulting in an intense and powerful whisky infusion.” 

The whisky has been finished in barrels that until recently have held a blend of museum tokay, containing a  parcel from the 1922 vintage.  Lark then married the whisky with two other barrels. 

Fiona Donald, chief winemaker at Seppeltsfield, said: “We are thrilled to continue to work closely with the team at Lark to develop this one-of-a-kind whisky."

See www.larkdistillery.com