When you hear the words American whiskey, you usually think of Bourbon or perhaps Rye. But recent years have seen the rise of American single malt whiskey. And one distillery in particular has risen higher than the rest.

From the northwestern coast of the continental USA, Portland Oregon has long been an artisanal homeland.

From a booze perspective, Portland has long been a front-runner for the most craft breweries not just in the US but in the world. Its region also has a number of wineries.

So when Westward Distillery popped up in 2004, it made sense that its owner Christian Krogstad came from a beer- and wine-making background. And his vision for the distillery was to still pay homage to the region’s beer.

Indeed, Westward’s head distiller, the excellent Miles Munroe, who we interviewed here, is also a brewer.

This is important, because to make whisk(e)y, you first have to make beer.

If you want to find out more about how whisky is made, check out our story 7 Simple Steps to Making Aussie Whisky from our guest column on Nip of Courage.

Beer into whiskey, whiskey into wine (barrels)

Munroe and Krogstad use their own two-row barley, which is grown and malted in the area, to make a proper pale ale mash. They ferment their beer with a real brewer’s yeast too, so when the whiskey comes out, it still has elements of a true beer-making process at its heart.

Even more so with collaborations and experiments like ageing their whiskey in local stout barrels and using a Belgian beer yeast to make a limited-release Belgian Ardennes Single Malt, which we talk about here.

But when Krogstad used his skills from winemaking to bring ex-Pinot Noir French oak barrels from Oregon’s Willamette Valley wine country, a new level appeared for Westward.

First ageing their spirit in new American oak barrels for at least two years (which is law in the States for all whiskey) then finishing the whiskey in the ex-Pinot casks for a further two years, Westward have created something quite incredible.

Westward Distillery’s Pinot Noir Cask Single Malt Whiskey

From the true beer-making process, the whiskey has a fullness of body and rich malt aroma, and the influence of the Pinot Noir casks and French oak brings fresh berry and leather to the whiskey along with a gentle spice.

More specifically, you get aromas of dried fruit, coconut, red berries and figs, honeyed floral notes and sweet tobacco.

To taste, you find plenty of toasted malt and toffee that lead to dryness and a warm tingle to the finish.

With a drop of water, aromas dampen a little, but the mouthfeel becomes oilier, and fresh fruit and berry notes elevate as do tannins and a hint of tobacco.

This is a whiskey to be sipped, savoured and enjoyed. You can mix it into an old fashioned or a Manhattan if you wish, but it’s so smooth, in spite of its 45%ABV.

Get your bottle of Pinot Noir Cask Westward single malt whiskey online here, and from Dan Murphy’s and good bottle shops nationally.

The post Can’t choose between beer, wine or whiskey? You should head Westward appeared first on Mr and Mrs Romance.

Brought to you by Assembly.

Whenever the topic comes up of which food goes best with a wine, beer or whisky—often at the cellar door, brewery or distillery it’s from—I always feel a bit guilty.

The truth is, I often just enjoy drinking what’s in my glass and not waiting until the perfect meal is on hand to match it with. And I think that’s ok.

But when you get the pairing right, it can bring a whole different set of flavours to your meal that otherwise you would have missed out on.

5 fantastic food pairings for the whisky drinker

Of course, it helps if you already enjoy drinking whisky—though there are lots of tips out there on getting into this excellent spirit.

These 5 easy steps show you the best way to approach whisky and if you’re not sure which whisky you might like, we’ve got a beginner’s guide to the good stuff here.

But if you’re already over that first hurdle, let’s look at what food goes well with whisky.

1. Sweet (but not too sweet)

It might surprise you, but one of the best food and whisky pairings is with dark chocolate.

Choosing a whisky that already has a little sweetness in it will really develop the flavour of the chocolate, and the bitterness and depth in the chocolate will work well with the grain in the whisky.

You might also find that ice cream—especially richer ice cream with plenty of flavour or fruity ice cream—goes nicely with the same whisky.

2. Smoke and char

Another popular match with whisky is smoked or chargrilled meat. A smoked brisket, charcoal barbecue ribs—even hot smoked salmon or smoked chicken—will have enough weight behind them to deal with some of the peatiest whiskies.

Having said that, if you’re not sure of the match, test it out first as some peated whisky can have a strong iodine note that might mess with the flavour of the food. And adding a drop of water to your whisky will help even out tannins of the whisky too.

3. Seafood

Choose a light, bright whisky with no peat to go with anything from sushi to fish and chips. The acidity of a lighter whisky will cut through the oil and richness of the food without imposing itself too much on the dish. In the meantime, the seafood and fattiness will give the whisky more body.

Many people think of Champagne when looking for a drink to go with seafood. But whisky can bring flavours to the table that sparkling wine can’t.

What’s more, there are lots of other things that Champagne goes amazingly well with. Here’s our story of grub and bubbles!

4. Rich platters

Most people think of red wine or fortifieds when it comes to pairing drinks with cheese and cured meat, but the opulence and strength of flavour of whisky means the two can keep pace without one overriding the other.

It’s also worth trying different tipples with different cheeses. A peated scotch, a sweeter whisky like bourbon or a spicy rye all lend different influences to a platter.

5. Fruity and nutty

Almost all whisky has some fruit influence in its flavour profile, whether it’s winter fruit, dried apricots, red berries or plums. This lends many whiskies to being great accompaniments to things like Christmas cake, apple crumble or an after-dinner snack of dried fruit and nuts.

Have fun with your whisky and food pairing

These were just a few ideas of what goes well together. And all before we’ve even had a chance to look at whisky cocktails, which—depending on what else is in the drink—have almost endless food-matching possibilities.

But at the heart of this whole exercise, food and whisky—and in fact all food and drink pairings—is supposed to be fun. So experiment, see what happens and enjoy the experience.

You never know, you might discover a new match you never thought would work.

The post 5 fantastic food pairings for the whisky drinker appeared first on Mr and Mrs Romance.

I love peated whisky. I love the intensity of flavours, the savoury depth, the sharp tang of iodine and the oily smokiness.

Christina does not love it.

Whenever I drink a heavily peated whisky, she winces, comparing the aroma to ‘that drunk uncle you always avoid at family parties’.

I, however, have a much more romantic reflection on peated whiskies. They make me thing of woodsmoke, cigars, salt spray and earthy wholesomeness.

I guess we’ll just have to agree to disagree.

If you want a intro into different whisky styles, check out our story on scotch regions and other international whiskies here.

We also talk more about Australian whisky styles here too.

Check out our IGTV Cocktail Hour episode featuring For Medicinal Purposes here:

View this post on Instagram

A post shared by Jim & Christina Butcher (@mrandmrsromance)

Peated whisky and Pure Scot Midnight Peat blended scotch

Very simply put, to make peated scotch, peat is used as fuel to roast germinated barley, which distillers then go on to make their whisky with. The intense smoke from the peat enters the grains and emerges as a (subjectively) beautiful profile in the end.

From this point, distillers have a choice.

They can either make a single malt peated whisky or they can sell portions of it to other distillers to make blended whisky.

Johnny Walker’s Green Label and Double Black Label have a bit of peated whisky in their blends for example.

But Bladnoch’s head distiller Dr Nick Savage does something different to make his peated blended whisky Pure Scot Midnight Peat.

Instead of adding peated whisky, he puts his blend into barrels that previously contained peated single malt. The result is astounding. Often, blends don’t have that much of a peat flavour, but this one has plenty. I’m astonished how much peaty flavour comes through.

What can you do with peated whisky?

Usually people – myself included – shy away from making cocktails with peated single malt scotch. It’s made to be sipped neat or with a touch of water and it feels wasteful to put it with any other flavour.

But distillers make blended whisky with a view to it going into cocktails. Blends also tend to be more affordable as well.

Midnight Peat is perfect for things like a smoky old fashioned or even a peated Manhattan, swapping out regular bourbon or rye for this peated blended whisky.

But here’s something a little different:

For Medicinal Purposes peated whisky cocktail

Ostensibly a honey, lemon and ginger drink, this is an adaptation of a recipe my mum and dad used to give us kids when we were sick – without the alcohol of course! I still use it today to help with head colds or sore throats.

And it works really well with Pure Scot Midnight Peat.

Here’s what you need

– 3 slices of fresh ginger

– 1tbsp honey

– 1tbsp lemon juice

– 60ml hot water

– 60ml Pure Scot Midnight Peat (or 30ml Midnight Peat and 30ml Pure Scot Virgin Oak 43 if you prefer more sweetness than smoke)

Here’s what you do

1. Pour hot water over ginger and muddle, then add honey and stir until dissolved.

2. Add ice and stir until chilled, then add lemon juice and scotch, and stir to combine.

3. Double strain into a sazerac or old fashioned glass and garnish with burnt lemon peal.

This drink can also be served without chilling as a hot toddy style drink on those extra chilly nights.

The fresh bright lemon, deep sweetness from the honey and a gentle warmth from the spicy ginger act as the perfect base for the smoky savoury whisky.

The post How to make this peated whisky cocktail from an old family recipe appeared first on Mr and Mrs Romance.

The way we consume alcohol is constantly changing. I mean, we still drink it – there’s no other safe way to get it into our bodies. But the types of alcohol, the way we buy it and why we consume it is a constantly evolving creature.

You can track these changes over the centuries pretty easily, and it’s fascinating how things have moved.

The history of cocktails on its own is surprising.

Since the turn of this century, we’ve seen all kinds of things become popular in pubs, bars and people’s fridges. Weird shots and the fall of alcopops, Redbull, Jager and espresso martinis, the resurrection of Chardonnay and the waining of the mighty muscular Shiraz.

And as we push through the pain barrier of 2020, we see new and interesting drinks trends filling our glasses and pushing older trends to one side.

5 fascinating drinks trends

We’ve spoken to a few people in the drinks industry and here are their predictions… and we may have added a couple of our own!

One over-arching direction we see drinks trends going is in search of ‘betterment’. This is the sweet spot in the Venn Diagram of ‘things that make me feel good’ and ‘things that are good for me’.

And these five trends fit that model pretty well.

1. Category-breakers

Possibly the biggest disruptor in any industry is one that mixes two existing things to make a new one. It’s like a cross-pollinator of trends and shifts paradigms sometimes permanently.

Products like the remarkable Sympatico Double Hopped IPA Gin from Stone Pine Distillery in Bathurst, NSW do just that.

Craft distiller Ian Glen has worked with nearby Badlands Brewery, combining the already healthy new trends of small batch Australian gin and craft beer to create something that blurs edges everywhere.

Ian has infused this gin with lemondrop and motueka hops, which match the other botanicals of lemon myrtle, coriander, angelica and of course juniper beautifully. Meanwhile, the Badlands beer uses these same botanicals from the gin in their beer. It’s a genius combination.

Another distillery doing something similar is Westward Distillery in Oregon in the USA. Originally a craft brewery, the whiskey from this distillery is using beer hops in its mash that eventually becomes American single malt. It’s a wonderful drop.

2. Environmentally friendly options

With worrying times ahead for the planet, finding new ways to be environmentally friendly will change the landscape of many industries.

Round Theory wines have worked hard to create a product that does just that.

These unusual, stumpy bottles use less glass which has an amazing impact. Still holding 700ml of wine (don’t worry, they’re not ripping you off!) these bottles reduce the CO2 output in manufacturing and, because they’re lighter and smaller, you can carry more units when freighting.

It’s quite a challenge to change how people ‘see’ a wine bottle, but the environmental angle and the cool artwork could make this a trend-setter.

The packaging process is based on a drink-now process vs being able to age this wine, which isn’t new. Most wine these days is made for consumption within a week of purchasing.

This is a New Zealand company, so the Pinot Gris is more aromatic than its drier Aussie counterpart. Watch this space for Chardonnay and Pinot Noir additions to the Round Theory portfolio.

3. Pink spirits in pursuit of rosé wine trends

Rosé wine has already seen an amazing transformation in popularity in recent years, and spirits are following suit.

Quite possibly the first to chase the rosé phenomenon was Warners with their rhubarb pink gin, which is delicious.

But taking things a step further – and maybe even pushing the boundaries into the category-breaker realm, Swedish vodka brand Svedka have done something astounding.

The Svedka Rosé incorporates three massive trends into one.

Svedka is already the number-one selling vodka in the States, so it’s off to a good start. Its pink hue is another. But the colour – and a lot of extra flavour – comes from the rosé wine they’ve added.

The wine is five-times distilled, which removes impurities that can be associated with hangovers and also maintains the clarity of the liquid, but the wine edge to the vodka still remains.

Adding sparkling water makes a good summer spritz, or equal parts Svedka and lemon juice with a touch of sugar syrup creates more of a cocktail.

To be honest, this isn’t really my cup of tea, but the pull towards younger drinkers is massive. This vodka is also lower in alcohol at only 30% ABV, which leads me into the next burgeoning trend…

4. Lower alcohol drinks

Low and zero alcohol wine is becoming so popular, even with brands like Seedlip producing alcohol-free gin. It’s a challenge that brewers, wine-makers and distillers have been toying with for at least 15 years, but until now they’ve not really hit the mark.

Most breweries now have really good low-to-no alcohol beers available, and wineries like State of Light have nailed it too.

State of Light use a new technology of de-alcoholising wine in a spinning cone, which removes ABV but not flavour. They then blend full-strength wine back in to bring the finished product back up to 7%ABV.

Why 7%ABV? It’s all about perception. This figure still says this is real wine but with moderation. It’s that betterment balance coming into play.

There are currently three varieties available from State of Light – a Marlborough Sauvignon Blanc, a Hawks Bay Pinot Gris and a 100% Merlot Rosé also from Hawks Bay, which is excellent and very drinkable. We didn’t notice the lower ABV at all.

5. Drinking local

For those of us wanting – and expecting – more from our drinks, there’s never been a better time. Especially in Australia.

The quality of beer, wine and spirits coming from the small producers around the country is exceptional. And the good thing about small, craft operators is how agile they are. Something big brands tend to lack.

Aussie firm Nip of Courage – a craft company in its own right – deals with some of the best craft distilleries in Australia (perhaps even the world), who make ridiculously good gin, whisky, rum and other spirits.

The likes of Timboon Railway Shed Distillery in southern Victoria, where the brilliant distiller Josh Walker makes a beautiful Aussie single malt whisky (my current favourite is the port expression version, but the original is amazing too).

You can read more about Josh and – Ian Glen from Stone Pine Distillery – in a story we wrote a little while back.

Everyone’s looking to drink more Aussie-made products at the moment, so cast your eye over Nip of Courage’s online store. Its virtual shelves only stock Australian small-batch spirits.

And I think this is at the very heart of a wonderful trend we wholeheartedly believe in.

The post Bottoms Up! 5 fascinating drinks trends to look out for in 2021 appeared first on Mr and Mrs Romance.

Party season has just flicked on the lights, cranked up the jukebox and turned the closed sign round. It’s time to shop for the good stuff – and we’ve got some superb recommendations to point you in the right direction.

In fact these 18 gift ideas for what to buy your significant other not only make perfect Christmas presents, but also make sure your party’s well-stocked.

18 drinks-based gifts for the one you love

These gift ideas are part of Hint our gift guide with lots more inspiration for present-buying this Christmas. You can find the whole story here or flick through the magazine below.

1. Pirie NV Sparkling

This northern Tasmanian sparkling wine is elegant, vibrant and full-flavoured. Full of fruity intensity and mineral finish, nothing will get Christmas Day going like a bottle of Pirie NV and a dozen freshly shucked natural Aussie oysters.

$32.00 RRP

2. Pirie Sparkling Rosé 2016

Blushing but hardly shy, this sparkling rosé shows how versatile Pinot Noir can be. Power from the Pinot is balanced with a creamy texture from the lees and beautiful balance from northern Tassie’s cool climate. Nothing will go better with your prawns this Christmas, I promise you.

$48.00 RRP

3. Cape Mentelle Sauvignon Blanc Semillon 2019

From the far southwestern reaches of the country, this Margaret River ‘Sem-Sauv’ is the product of the oldest soils on earth where two oceans collide. Fruity freshness from the Sauvignon Blanc marries perfectly with the structure and acidity of the Semillon.

$26.00 RRP

4. Cupitt Pointer Chardonnay 2019 and wine club subscription

Tucked behind the hills of the NSW South Coast, Cupitt creates superb cool climate wines. The Pointer Chardonnay is a wonderful expression of the varietal with toasted brioche, white peach and nectarine notes, and a gentle oakiness. The Cupitt wine subscription offers 20% off their best wines to your door thrice yearly!

Pointer Chardonnay is $38.00 before wine club discount. Subscription is free.

5. St Hallett Blackwell Shiraz 2018

An iconic wine from an iconic Barossa winery, the St Hallett Blackwell is everything you want in a big, bold Aussie Shiraz. Only released this month, the 2018 is a brilliant exposition of this style and this winery.

$54.99 RRP

6. St Hallett Higher Earth Syrah 2018

For the first time ever, St Hallett has released a Syrah – a lighter, more gentle red than St Hallett’s signature bold Shiraz. Dark cherry and peppery on the nose while red berries and a slight earthiness make this an intriguing wine and a great addition to St Hallett’s portfolio.

$60.00 RRP

7. Tamar Ridge Single Block Pinot Noir 2017

As they say at Tamar Ridge, these guys are Pinot Noir makers first, winemakers second. And their speciality shines through in the Single Block PN. Plum, berry and spice aromas are followed by savoury structure and dark cherry flavours. Elegance and balance in a glass.

$100.00 RRP

8. Grant Burge Holy Trinity GSM 2018

A Barossa linchpin, Grant Burge has been producing excellent wines for a very long time. The 2018 Holy Trinity is a remarkable example of this classic blend, especially when Grenache, Shiraz and Mourvèdre are such traditional grapes of the region. A truly delicious wine in an uncharacteristically ornate bottle!

$47.99 RRP

9. Jam Shed Shiraz

Big on berry flavours and gently balanced with vanilla from oak, this bold red is a cracking stocking filler option for the Shiraz fan.

$18.00 RRP

10. Grant Burge sparkling bon bon!

Perhaps the best party favour we’ve ever seen, this Christmas bon bon from Grant Burge is a stroke of genius! Inside is a ‘cracker’ of a wine – a tiny but perfectly formed 200ml bottle of Chardonnay Pinot Noir Brut.

The perfect addition to Christmas dinner – and way better than the plastic and landfill you usually get in a bon bon.

$15.00 RRP from December 2020

11. Nip of Courage Especially For You gift sets

This Aussie-owned pioneer distributor already sells some of the best Australian craft spirits, but now they’re selling beautiful gin, whisky and rum in gift boxes.

The Journey – a crisp and sweetly spicy gin, from Imbue Distillery in Victoria – comes with a professional jigger. While the elegantly structured and smooth Port Expression whisky from Timboon Distillery also in Victoria comes with a glencairn glass.

Other Nip of Courage gift sets feature Karu Distillery’s Affinity gin, Stone Pine’s Rhubarb gin, Reed & Co’s Remedy gin and Belgrove Peated Rye whisky – each with its own special extra.

All box sets RRP between $80 – $165.

$85.00 RRP – Imbue’s The Journey gin + pro jigger

$165.00 RRP Timboon’s Port Expression whisky + glencairn glass

12. Stone Pine Sympatico Double IPA Hopped Gin

Craft distillery Stone Pine in Bathurst, NSW has partnered with Badlands Brewery in Orange to produce this stroke of genius: Sympatico – a hopped spirit that blurs the boundaries between gin and beer.

Adding lemondrop and motueka hops to the botanicals creates a herbaceous, sharp gin that’s full of character.

$70.00 RRP 500ml bottle – beer sold separately

13. Samsara Scotch – Bladnoch Distillery

The most southerly Scotch distillery in Scotland is now Aussie owned! And the whisky from it is superb.

The Samsara single malt is a perfect example of Lowlands Scotch – lighter in body but beautifully balanced. Fudge and citrus, blossoms, vanilla and apple all create a superb dram.

You can read our full story about Bladnoch and how it came under Antipodean rule here.

$135.00 RRP

14. Westward American single malt whiskey

From the craft homeland of Portland, Oregon, Westward single malt is a grain-to-glass whiskey that pays homage to its brewery roots using a beer yeast in the mash. The result is extraordinary – definitely a whiskey for the single malt fan.

$129.95 RRP

15>Pampelle Ruby l’Apero

This French aperitif gets its name from ‘pamplemousse’ – grapefruit. Indeed, blended with Corsican ruby grapefruit, Eau de Vie and natural botanicals, distillers have created the perfect aperitif. Over ice, as a spritz, with tonic or in a supreme negroni, this is the drink of the summer.

$40.00 RRP

16. Grainshaker Australian vodka

Anyone who says vodka doesn’t taste of anything hasn’t tasted good vodka. This Aussie-made tipple comes in three different ‘flavours’. Corn-based Grainshaker is smooth and sweet with a soft finish, the wheat-based one is citrusy, crisp and clean, and the rye vodka is spicy and rich.

$64.95 RRP

17. Svedka Swedish rosé vodka

Rosé wines and pink spirits are trending like mad at the moment – as are lighter spirits. So blended with 5% rosé and 30%ABV, Svedka Rosé Vodka is this Venn diagram’s sweet spot. With a spritz of soda water, this vodka is summer in a glass.

$49.00 RRP

18>Antique gold mirrored Art Deco bar cart

For some serious Gatsby swagger, this stunning bar cart from OneWorld Collections is the ultimate entertainer’s centrepiece. Imagine wheeling this in at the end of a dinner party, stirring up a negroni or a manhattan.

I’m absolutely in love with this cart. Truly brings me joy every time I look at it.

$469.00 RRP

The post Proffered, poured, stirred and sipped – 18 drinks-based gifts for Christmas appeared first on Mr and Mrs Romance.

Brought to you by Bladnoch Distillery

Perhaps it was the flash in the night sky from the Mull of Galloway – the lighthouse at Scotland’s most southerly point just 12 miles away – that caught their attention.

Perhaps it was simply the first place they found.

The year was 1817. Governor Macquarie had just given ‘Australia’ her new name, the Industrial Revolution was well under way and in a Scottish village down by the banks of the River Bladnoch, two brothers started something wonderful.

And taking the name of the river to which it was married, Bladnoch Distillery took to the wing.

But after their first three years of production, John and Thomas McClelland had made just 131,640 litres of Lowland Scotch whisky. On average, an Australian household uses about 45,000 litres of water every month. These guys were ‘small-batch’ indeed.

But skip forward through some hard times, a number of owners and 177 years to 1987. Bladnoch had been turned into a commercial distillery, pumping out 36,000 litres of whisky a week – that’s almost two million litres a year.

This couldn’t last. And nor did it.

Bladnoch’s stills fell silent and empty in the early ‘90s. But eventually – in 2015 – they were filled again by Melburnian entrepreneur David Prior, his intervention reigniting Bladnoch’s story of superlatives… and adding one more to the list:

Not only is Bladnoch once again the most southerly scotch distillery in the world and the oldest in the Scottish Lowlands, it’s also the oldest independent scotch distillery… and the only one to be owned by an Australian!

How an Aussie got the stills running again

But creating a whisky worthy of Bladnoch’s history and representative of Lowland scotch isn’t as simple as just flicking a switch.

Bringing in master distiller Ian MacMillan was a canny move for David Prior. MacMillan, who began his apprenticeship in 1973 at our old favourite Glengoyne Distillery, knows exactly what it takes to make the finest quality scotch.

He and David rebuilt Bladnoch from the ground up, renewing and refurbishing equipment, creating the new flavour of the distillery, and rediscovering the heart of this proud old establishment.

As MacMillan would say after leaving to start his own consultancy, getting Bladnoch back up and running was one of his proudest achievements in a long illustrious career in the whisky business.

From aged stocks tucked away in the recesses of the once-forgotten distillery, he was able to create three flagship iterations of Bladnoch.

And with the Adela 15-year-old whisky, the Talia 25-year-old and, the first that Prior and MacMillan released, the Samsara, Bladnoch was alive once more.

What’s the Samsara like?

Emblematic of the distillery’s life so far, the name Samsara is a Buddhist Sanskrit word that refers to the rhythm of death and rebirth, a lifecycle that Bladnoch knows only too well.

The Samsara is a blend of two different types of American Oak cask; Californian ex-red wine and Kentucky ex-Bourbon barrels.

As the distillery’s current master distiller since in 2019 – Dr Nick Savage explains, the result is exemplary.

Aromas are of fresh apple and blossom with lingering vanilla notes come with a rich, fudgy yet fresh palate with a subtle zing of citrus – perhaps from the red wine cask. A long, velvety, oily finish that lasts for longer than you’d expect (but never long enough) always draws you back for just one more dram.

It’s a beautiful drop.

I also love the design of the bottle with its broad, square shoulders, immensely thick base and oversized cork. It feels more like a decanter for a wealthy drinks cabinet than a bottle in its own right.

It’s a monument to Scotch, a testament to the journey and a focal point for the influence Australia has had on one of Scotland’s oldest distilleries.

Bladnoch single-malt scotch is available from the Bladnoch website and from bottleshops nationally, as is Bladnoch’s blended scotch Pure Scot.

The post Bladnoch Distillery – Scottish whisky with an Aussie flavour appeared first on Mr and Mrs Romance.

You know, being in the travel industry in any shape or form really isn’t a lot of fun at the moment. 

Of course, being in Sydney is a better place to be (for now) than many other places in the world with regards to Covid outbreaks, closed borders, travel bans and outright lockdown, but it still sucks.

But this is all obvious stuff, isn’t it?

Stuff we’ve all been going through for months now. What has made things easier is the wealth of companies that have taken the experiential side of their business and put it online.

Apart from being able to travel back to Port Stephens – our home from home – this past week, we’ve been enjoying some online masterclasses… and even running a few of our own.

We hope you enjoy this latest Edition and that you’re staying safe and well.

Cheers – Jim & Christina xx

Because you follow us on Instagram (you do, right?), you’ll have seen our unboxing of a new masterclass by the amazing Nip of Courage team, who are champions of all things distilled in Australia.

If you missed it, you can still watch our IGTV vid here.

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by Jim & Christina Butcher (@mrandmrsromance) on Jul 17, 2020 at 2:21am PDT

The masterclass – celebrating Rye July – featured four of Belgrave Distillery’s rye whiskies crafted by distiller, farmer and recycling oddball genius Peter Bignell.

Keep an eye open for more exciting online masterclasses from Nip of Courage over the next few months. They’re incredibly well put together, entertaining and informative, and the spirits they showcase are truly superb.

Tonight, I’ve ventured out into the wide world for a few beers and dinner with a couple of mates. Socially distancing of course!

Our first stop is to an old favourite – Young Henrys Brewery in Newtown. Their beer is iconic and their ‘cellar door’ is a lot of fun, and the best part about the Covid-safe rules (if there is a best part) is the hand sanitiser here is made with the botanicals Young Henrys use in their Noble Cut gin!

After a couple of brews, we head to dinner up the road – a Turkish place called Stanbuli. The food here is great, with delicious dips, flatbreads and kebab chicken, gozleme, and even a Turkish take on a cheese burger, which isn’t half bad.

We also give the Turkish beer a go here, but it’s not great unfortunately. In spite of a cool label and lovely colour, the Eikkimm IPA doesn’t win me over.

Otherwise, I highly recommend Stanbuli. Great service and interesting, delicious food.

Today, we’re making the most of still being allowed to travel a bit, Christina and I are heading north back to Port Stephens. Christina’s sister has a little holiday house there that we’re putting to good use.

We were only there last month, but it’s so pretty on the coast we can’t get enough!

As is tradition, as soon as we arrive, we head to the beach. This is Bagnalls Beach in Corlette not far from Nelson Bay. It’s rarely crowded – even in the summer. And during winter, it’s mostly dog-walkers we see here.

The only ones to keep us company this evening though are a couple of pelicans and a little pod of dolphins. It’s amazing that somewhere like this is only two hours from Sydney.

It’s cold out though, so once we take in the scenery for a while, we hurry back inside and get the fire started.

For more stories on Port Stephens, check out more of our stories on this beautiful part of New South Wales here.

We’ve also written an essential guide to Port Stephens to show you some of the best bits.

Our little house in Port Stephens is the perfect spot to cosy-up and enjoy a glass or two of good red wine. And while we’re here, we’ve decided to do a quick online wine tasting.

You can read the full notes and story on these three Aussie beauties here, or check out our IGTV video of the tasting here.

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

A post shared by Jim & Christina Butcher (@mrandmrsromance) on Jul 23, 2020 at 4:18am PDT

It would be rude not to put these excellent wines to good use after our tasting, so Christina has put together one of her legendary platters.

I don’t know how she makes things that are already delicious enough on their own look and taste even better on a flat board!

Check out Christina’s tips for the perfect platter here.

This afternoon, we’ve driven out to Newcastle, the nearest big town/city to Port Stephens. Newcastle is underrated as a destination, more known for its port and coal refining plants. 

But there are stunning coastal walks around here (the Great North Walk actually starts (or ends) here) and the Mereweather Ocean Pool is an interesting historic part of this striking scenery.

The tides are riding high today, and after some hectic weather, the pool – in a giddy irony – is somehow too full of water.

Not that it matters much to us. If you think I’m even putting a toe in that chilly water, you’ve got some disappointments ahead of you. There are some still ‘enjoying’ a dip today. And they’re doing it on purpose, which confounds me.

Instead, we opt for a warmer, indoor option. 

FogHorn Brewhouse on King Street was the first craft brewery for Newcastle. Their beers go straight from the tanks to the taps, and their west coast IPA is a new favourite of mine.  

As for their food, FogHorn’s burgers are right up there with the best of them. Christina’s cheeseburger is tender, juicy and packed with flavour.

My Nashville chicken burger – brushed with butter – is excellent too, though the promise of spice never really eventuates. 

Either way, we waddle out of the FogHorn feeling very satisfied.

Today, we’re exploring a part of Port Stephens we’ve never been to before, which is surprising. Christina and I have been coming here since about 2005 – even longer for her family. 

But the Tilligerry Habitat at Lemon Tree Passage is wholly new to us. 

This beautifully decked walkway leads you through some impressive landscapes, and in spite of its size (it’s only about 22 acres) Tilligerry has everything from gum forests and heath to beaches, mangroves and wetlands.

Birdlife here is the main focus, with an amazing range of species to spot, but there are also koalas in the area. Not that we see any!

The boardwalk is beautifully maintained and perfect for less able-bodied people or wheelchair users. We’re still astonished that we haven’t been here before.

We make our way to the water’s edge and once again marvel at the clearness of the sea here. This is Billys Beach (I think) or maybe Secret Beach, but either way it’s beautiful.

After our stroll, we feel the need for food, and make our way to the Lemon Tree Cafe in Lemon Tree Passage proper. We were expecting a sandwich or something like that, but instead it seems savoury crepes are the go here.

Christina’s chicken, mushroom and cheese crepe is excellent, as is my cheese, chicken and avocado one. Delicious!

The owners at the Lemon Tree Cafe are clearly animal lovers (check out the dog gallery on their Facebook page) and make sure there’s plenty to eat for the local bird population too.

This cute little Willie Wagtail is having a ball in the pot of mealworms that’s here for him.

From the cafe, there’s a little walk you can take along the beachside too, that’s well worth it. Views out across the water at Bulls Island and the rest of the peninsula are stunning.

But sadly and all too soon, our time in Port Stephens is coming to an end.

Before we head back to the city, we have one more stop to make in the Hunter Valley.

You may remember we recently visited the Sydney Brewery in Surry Hills – a fascinating story of a brewery that really epitomises the brewing industry in the city.

While we were in Surry Hills, we met the head cidermaster of the brewery – Nathan Hervey, who has invited us too check out Sydney Brewery’s ‘HQ’ in Lovedale.

Our first stop is at the distillery. That’s right, Sydney Brewery is also making whisky. It’s not available yet, but it’s not far off. 

Head distiller Aaron is good enough to let us try a little from Barrel 50 and I tell you what, if the rest is as good as this cask strength (around 65%), the world is in for a treat!

As you can see, Sydney Brewery – or should I say Spirit of Sydney – has been making spirits since 2013, but they’re still perfecting and ageing their whisky. 

I’m really looking forward to seeing the final product.

From the distillery, which you can actually see from the restaurant here at Lovedale, we head to the brewery, where Nathan shows us where and how they make all the beer.

It’s an impressive setup – perhaps the most impressive craft brewery I’ve seen. 

And finally, Nathan takes us to his corner of the world, his nirvana, his home.

This cluster of five steel tanks is where Sydney Brewery’s cider gets going.

Nathan taps a little of the fresh apple juice for us to taste and it explains a lot of why his ciders are so good. 

But Nathan is truly a master of his trade and shows it with the remarkable flavours and blends he has created. Even if you’re not much of a cider drinker, you’ll love what he’s making.

From the traditional cider – aka Sydney Cider – that’s clean, dry and balanced to the Oaked Organic Cider that’s complex, floral and moreish, and the intelligent, dry and well-balanced Manly Perry, which is made from 100% pear juice, there’s a drink here for you.

Alternatively, Nathan has also created a set of other flavours that compliment and ride the apple and pear bases he makes. The Agave Ginger Cider is a rare concoction indeed, but not as sweet as it sounds. It’s subtle, refreshing and beautifully balanced. 

Nathan’s mango and pineapple ciders are also ones to look out for, and the limited-edition collaboration with Oscar.697 bianco vermouth produces a cider that’s quite exceptional. 

Gone are the days of sneaky underage ciders in the park that leave you feeling sugared out and rotten. These are true craft entities to be savoured, cherished and enjoyed.

We leave you this week with a picture that brings me great joy. I hope you’ll indulge me for a moment.

I’ve recently stocked up my stash – with Christina’s blessing – with some superb cigars.

The new additions are some Partagas D4s (top right), Partagas Mille Fleurs (bottom right), Montecristo Edmundo Minis (bottom left) and Vagueros Mañanitas, which I’ve never had before but am very impressed with.

You can also see the remnants of the old guard in the centre – two Montecristo No4s and a Tubos, which featured in my recent story about cigar labels and their history, and under them is a Montecristo Double Edmundo. 

The two monsters on the right are Partagas Lusitanias – one of the longest vitolas at over 19cm and truly superb cigars…

To paraphrase the immortal words of Roy Schneider – we’re gonna need a bigger box.

The post Whisky, wine, cider and beer, and a home away from home appeared first on Mr and Mrs Romance.

With lifestyle choices and busy schedules coming into play with people’s social life more (not to mention the haunting threat of social media broadcasting every embarrassing booze-fuelled lurch and burp) lighter alcohol drinks are seeing a huge surge in popularity.

I must admit, I am an absolute sucker for a big, beefy red or a full-blooded Chardonnay packed with oak.

I also love a rich, heavily-peated scotch that smells like a campfire and tastes like the sole of an Islay distiller’s boot.

And if there’s a hefty IPA on offer that’s so bitter it makes your face implode, even better.

But when the summer pumps up the heat, all I feel like is an icy, refreshing drink that goes down easily and cools the blood.

Summer sessions

Thankfully, with the increase in demand for lower alcohol drinks that by their very nature tend to be more refreshing, the quality of easy-drinking products has risen immeasurably in recent years.

Young Henrys Stayer Hopped Lager – 3.5%

If you didn’t tell me it was only 3.5%, I wouldn’t know. Plenty of flavour, a beautiful golden colour and – possibly the hardest part to replicate with less alcohol – a good body and mouthfeel.

I could easily drink this hoppy little friend all day, and the best part is less of a hangover.

Young Henrys is an independently owned brewery in Sydney that we’ve been going to since it opened in 2012. They’ve got some cracking brews well worth exploring, but this Stayer is a keeper.

Buy direct from Young Henrys here RRP $66 for a 24 case or from Dan Murphy’s. 

Starward Australian Whisky – Two-Fold and tonic

One of the champions of the Australian whisky movement, Starward really are doing things right. Not only are they using as many Australian products as possible – the grain and of course the water – they’re also using Aussie barrels to age their whisky too.

The Starward Two-Fold is a wheat and malted barley whisky that’s aged in Australian ex-wine barrels. The result is fruit-driven with a good level of vanilla, but more importantly, it’s a lot lighter than many Aussie whiskies out there.

Instead of ex-sherry, port or bourbon barrels, the red wine influence on the wood calms the whisky.

This drink is not low-alcohol. Neat, Two-Fold is 40% (and a wonderful dram), but because of its flavour profile, you can make this whisky into a much longer drink that’s not as strong.

Adding 100ml of high quality tonic to a 30ml measure of Two-Fold over plenty of ice makes something quite unique.

Like a full-flavoured gin & tonic, the Two-Fold and Tonic is full of rich whisky flavours. Rather than herbaceous gin botanicals, the grains come forward instead after an initial sweetness and bitterness of the tonic.

Less tonic and more Starward gives an almost bourbon and sweet soda taste to the drink – though the drink is of course then higher in alcohol.

Buy Starward Two-Fold direct from the distillery or from Dan Murphy’s – RRP $65.00.

Crafters Union In Session Sauvignon Blanc – 9%

Crafters Union has always enjoyed a strong creative element to their wine-making approach. Even down to the finished product, they’re not afraid to mix things up, collaborating with artists for their wine jackets, festival-friendly and pool-safe wines in a can and now producing a lower alcohol In Session wine range.

The winery’s Sauvignon Blanc is already an easy-drinker, with good body, plenty of those NZ Sauvie B aromas and a gentle yet dry taste. The In Session version of their Sauvignon Blanc is right on the same lines.

It has all the characteristics of a Marlborough Sauvignon Blanc – full of tropical fruit notes and sharp gooseberry dryness – but at 9%, it’s a wine you can enjoy without worrying about getting carried away.

Buy In Session wines direct from Crafters Union or BWS stores nationally – RRP $20.00.

Crafters Union In Session Rosé – 9.5%

Hitting two trends at once, the Crafters Union In Session Rosé is a bit of an over-achiever.

This full-flavoured, rich rosé doesn’t taste like a ‘mid-strength’ wine at all. In fact a dash of soda water will drop the percentage a little more and temper some of the sweetness and strawberry notes.

In fact as a spritzer, the In Session Rosé makes for a very refreshing drink.

Buy In Session wines direct from Crafters Union or BWS stores nationally – RRP $20.00.

Crafters Union also has a Pinot Gris in their In Session range that’s well worth a try.

These sippers are perfect for hot summer days where the sun’s burning down or those nights where the air’s almost too thick to breathe and no-one can move.

And if you want even more help with in-coming hangovers, you should check out Recoverthol. This Australian-made formula delivers a small but mighty supplement of naturally-occurring cofactors into your system that protect you from the effects of alcohol.

All it takes is the 2ml that comes in each cool little sachet in your first drink of the party and wait for your future self to thank you.

Buy Recoverthol through this link – or use ‘ROMANCE30’ as the coupon code – and get 30% off your purchase.

The post Summer sessions – refreshing drinks that drop the ABV appeared first on Mr and Mrs Romance.

From drop to dram, when what you’re drinking is superbly crafted and lovingly-made, it feels like everything is right in the world. And that’s exactly what you want at Christmas.

And when what’s in your glass is this good, it’s so much more than just the drink.

It’s the crackle of opening the bottle and the glug of the pour. Splashes on tablecloths, slurps and sips. Pupils dilate and smiles that come after that very first taste. The light that shines through that’s golden or rouge. Swirls in the wine glass, the legs chasing after. It’s the clack of a single ice cube, slowly shrinking in its bath of fine, rare whisky.

It’s also all about choice.

Sleek wooded whites full of citrus, sweetness and stony flint, unctuous reds that stain your lips and remind you of the best meal you’ve ever had. Fervent, balanced fortifieds that are moreish and somehow savoury, and New World single malts that sing as you sip them and tell you tales by the fireside.

The discerning drinker’s Christmas list

When it comes to wine and whisky, these profound potations are the perfect offerings to bring to Christmas. And if you’re looking for a present for a loved one who knows their top-shelf drinks, putting one of these under the tree for them will make their Christmas.

Something to share

“Life’s too short to drink bad wine.”

Johann Wolfgang von Goethe said that over 200 years ago and it still rings true now. And even more so at Christmas. That doesn’t mean you have to spend a fortune. The following two wines are perfect for the party.

They’re good enough to be proud to open them, but not so expensive that if your mother-in-law, who lives on goon, grabs a glass.

Hardy’s HRB (Heritage Reserve Bin) Riesling 2018

RRP $35 at Dan Murphy’s and independent bottle shops.

Made with fruit from South Australia’s Clare Valley and from Tasmania, this Riesling is supremely balanced. It’s pale straw colour is highlighted with a slight green that hints at a fresh kaffir lime and grapefruit nose.

The wine boasts a vibrant palate of lime, lemon, and pink grapefruit that you really want with a Riesling.

Here’s more on this wine varietal that really does a lot more than it gets credit for.

Hardy’s HRB Pinot Noir 2018

RRP $35 from BWS and independent bottle shops.

This beautifully coloured cherry red wine and its delicate aromas of mulberry, strawberries and spice belies the power of the HRB Pinot Noir’s complex palate. Subtle French oak opens to the exotic sweetness of cardamon and star anise, and the juiciness of ripe berries and the texture of fine tannins.

All combines to provide a palate of balance, texture and mineral acid drive.

Like Riesling, Pinot Noir is an underrated wine variety and often the victim of being in the wrong glass. It might sound stupid, but Pinot Noir is really sensitive and the glass shape can affect its flavour dramatically. I didn’t believe it either but it’s true.

You can read more about Pinot Noir here.

Something special

Seeing a great bottle of wine coming out at Christmas is the adult version of waking up on Christmas Morning when you were a kid; that imminent promise of something wonderful.

These wines are the pinnacle range of one of Australia’s oldest and most respected wine estates.

Hardy’s Eileen Hardy Chardonnay 2017

RRP $118 from Dan Murphy’s and independent bottle shops.

Boasting carefully selected fruit from both Tasmania and from Victoria’s Yarra Valley, this Chardonnay represents the best that Hardy’s – a winery that’s been around since 1853 – has to offer.

Aromas of white stone fruits, lemon curd and flinty mineral characters, and an intensity of sweet fruit, oak and a linear, balanced acidity on the palate make this a superior example of a wine that’s come very much back into fashion.

If you’re not keen on sharing (no judgement here), the Eileen Hardy Chardonnay 2017 will improve with cellaring for between five to 15 years.

we do love our Chardonnays, so here’s a little more about this misunderstood varietal.

Hardy’s Eileen Hardy Shiraz 2016

$154 from Dan Murphy’s and independent bottle shops.

Also in the summit range of Hardy’s wines is the exceptional Eileen Hardy Shiraz. Coming from two old vineyards in McLaren Vale, SA with vines averaging 70 years old, this wine delivers on the complexity and depth you’d expect.

Rich, deep purple and crimson colours radiate from this wine. And a quick swirl releases all the powerful aromas of dark chocolate, plum and blueberry, notes of coffee, star anise and cinnamon, and even polished leather and earth.

On the palate, savoury influences of black olive, cedar and oak balance with the sweet blackberry and fine tannins that feel wonderful on the tongue and last a lifetime on the tastebuds.

If you can hold off drinking this wine immediately, well done. It will cellar well for years to come.

For more on Shiraz, why not check out our review of this much-loved grape.

Something to cellar

Perhaps not to drink this Christmas – or maybe they are – these wines make great presents for a wine cellar. So if you have someone to buy for who loves their high-end wine carefully aged, complex and fascinatingly flavoursome, keep reading.

Grant Burge Meshach Shiraz 2013

RRP $199 from Dan Murphy’s and independent bottle shops.

This is the flagship Shiraz from Grant Burge – a winery of huge renown here in Australia and across the globe. The Meshach is a true testament to the five-generation family history of this wine estate. Meshach, this Shiraz’ namesake was Grant Burge’s great-grandfather, who came to Australia wth his parents in 1855.

The carefully selected fruit from 100-year-old vines, was open-air fermented for 8-10 days, basket-pressed and settled for 24 hours, then matured in finest French and American oak for 20 months. Finally, this vintage was bottle-aged for three years before releasing it to us!

What a journey.

The result is a deep red wine with hints of purple. On the nose, it’s aroma is complex, with notes of dark chocolate, black forest cake, cherry, liquorice and ripe plum.

As you’d expect, this wine has a full-bodied, textured, rich flavoured palate, graced with dark chocolate and ripe red berries, all balanced with an earthiness and spice.

It will reward the patient wine-lover with even more complexity after cellaring – ideally ready in 2030.

The Grant Burge Meshach is the epitome of modern Shiraz from the heartland of Australian wine: the Barossa Valley.

Grant Burge Shadrach Cabernet Sauvignon 2013

RRP $104.99 from Dan Murphy’s and independent bottle shops.

Another flagship wine for Grant Burge we felt we should mention is the Shadrach Cabernet Sauvignon.

This wine is full of blackcurrant and berries, a touch of mint and vanilla and savoury notes of leafy woodland. Cigar box flavours and red berry characters are built on firm tannins and a lengthy finish.

The Shadrach gets its name from the Bible – not the Beastie Boys as we first thought. Shadrach was a fellow pilgrim with Meshach in the Book of Daniel.

Something to sip

When they say ‘don’t bring anything for Christmas’, there seems to be extra pressure to bring something really good. Perfect for a post-meal tipple, these two take nightcaps to the next level.

McWilliam’s Muscat Show Reserve Limited Release Aged 25 years

RRP $75 from Dan Murphy’s and independent bottle shops.

McWilliam’s used to be famous for its tawny port, sherry and dessert wines. These days, you’re more likely to find a McWilliam’s Shiraz or Chardonnay. But every now and again, you find something of theirs that harkens back to the good old days. McWilliam’s Muscat 25 years is just that.

After the grapes have been harvested, wine made and selections honed, the master winemakers at McWilliam’s blend these selections into French oak barrels and leave it all to mature for 25 years.

The result is not sweet. Don’t be fooled by the name. This is not Moscato.

Deep red to almost cognac-gold in colour, fruit, spicy Christmas cake aromas and intense yet balanced wood-aged features, rich, deep flavours of dried fruit and a lengthy finish. This is a work of art.

Starward Tawny-Aged Single Malt Whisky

RRP $119 available for a very short time from Starward’s online shop or in person at their cellar door

It would be genuinely impossible for me to write a story about drinks – especially at Christmas – without including a little bit about my favourite spirit: whisky. It lends itself to Christmas so perfectly and the movement of small Australian whisky distilleries is fascinating and thrilling.

Starward is certainly one of the kingpins of Australian craft whisky, producing some of the best drams on the market. At the moment, they have a (very) limited release that’s just perfect for the time of year.

Not only would a bottle of this make my fellow whisky fans very happy at Christmas, it’s aroma and palate match superbly with all things festive.

This particular iteration – of which Starward is only producing 4000 bottles – is their single malt that’s been aged in small tawny casks from Yalumba, a winery just down the road from Starward. First the whisky was aged in fresh tawny casks then moved to charred barrels to provide a range of flavours and aromas.

On the nose, you’ll find dried fruit, toasty oak, rich fig and burnt orange. In the mouth, you’ll notice a little sweetness leading to the dried fruit you can still smell, brown sugar and a nutmeg spiciness that slowly dries on the tongue.

This Starward Tawny-Aged limited release is part of an experimental faction of the distillery that gives its clever distillers freer rein to try new things. Unusual perspectives and thinking outside the barrel is a feature that Starward prides itself on.

As well as being firmly Australian.

As founder David Vitale explained in a recent podcast interview on The Aussie Spirit that Starward whisky is made with Australian water, grain, and barrel-aged in Australian wine (or in this case tawny) barrels all found within a day’s drive of the distillery.

Scotch, however, is aged in port barrels from Portugal, bourbon barrels from America, sherry barrels from Spain. And although there’s nothing wrong with that, it means that Starward is more Australian than scotch is Scottish – a point that didn’t go down well in Glasgow when Vitale brought it up there. Once.

If you’re planning a bigger Christmas party, you should check out our wine list for summer fun here. There’s also info on a hangover cure that really works!

We hope you enjoy the festive season. Cheers!

We were gifted most of the products mentioned in this story

The post 7 fine wines and rare whisky – the discerning drinker’s Christmas list appeared first on Mr and Mrs Romance.

We’re finally back in Sydney and the jet lag has almost gone. But already the travel bug is nibbling at our chilly toes and nudging us to think once more about the open road. 

Thankfully, this week we’re able to travel without moving.

From the lapping shores of Sydney Harbour and the artisanal homeland of the US Pacific Northwest to the noise and chaos of ancient Istanbul, and the soiree elegance of Renaissance Venice, The Weekly Edition this week takes you to them all through fine food and drink.

We explore a new whiskey from Oregon, venture to dinner at a fine-dining restaurant on the harbour and step back in time to far-flung places at the sip of a coffee cup.

We hope you enjoy this Weekly Edition and remember that, even if you might not be leaving your seat, it doesn’t mean you’re not on a journey.

Cheers – Jim & Christina xx

Now that we’re back home and noses once again to the grindstone, Christina and I have realised we have ‘a few’ holiday pounds to shed. Cue salad lunches.

Thankfully, Christina’s brilliant at making healthy taste good, and this tuna and mixed bean salad with avocado makes me miss the UK pub lunches and fish and chips a little less.

But let’s just see how long this health kick lasts…

Yup. Not that long! Tonight, we’re out in Barangaroo (Sydney’s latest premium night spot) welcoming in a new single malt whiskey by our friends at Westward Distillery in Portland, Oregon in the States.

Last time we talked to these guys, I met and interviewed the head distiller Miles Munroe from Westward at their first ever venture to Australia at Archie Rose Distillery in Rosebury.

This time, Westward’s founder and CEO Thomas Mooney has made the trip over to talk us through the latest iteration in what is truly a wonderful American single malt whiskey.

We’ve gathered in the back room of Nola – a smokehouse restaurant and whisky bar on the Barangaroo waterfront – to enjoy a few dishes that match with three of Westward’s whiskeys plus a glass of pinot noir.

Why the wine, you may ask. Well, Westward has just made a (very) limited release of their single malt that’s finished in pinot noir barrels. It’s a collaboration between the distillery and a neighbouring winery – Remy Wines.

The result is wonderful. The already full-flavoured single malt gathers sweetness and a little spice from the pinot finish, and the traditional beer yeast the distillery uses in its mash brings three of the world’s staple drinks together in a single bottle. Quite poetic really.

Along with the wine and the pinot-finished whiskey, we also get to try the un-aged and classic Westward single malts.

While we eat and drink, we hear a bit from Thomas Mooney and also from Bertie Cason, co-founder of The Whisky Club – Australia’s largest whisky subscription service. As far as Bertie’s concerned, Westward’s whiskey is comparable, if not as good as, his favourite Sullivan’s Cove French Oak. High praise from him indeed considering Sullivan’s is awarded as the best whisky in the world!

Bertie is here because this pinot expression of Westward single malt is only available (anywhere in the world) either from The Whisky Club or at this party. And as we’ve drunk all the event’s stock, there’s now only one place to get it.

Sign up to The Whisky Club for free here.

After the tastings and the food, we’re released back into the general public where the bar at Nola is mixing up ‘cold fashioned’ cocktails. This is an old fashioned (whisky, sugar and bitters) with a difference.

Equal measures of Mr Black cold-drip coffee liqueur and Westward pinot expression. Delicious and very morish. We weave our way back to the ferry and home after a wonderful evening.

Tonight, Christina and I are heading to a rather special restaurant. Q Dining, which is part of the Pullman Quay Grand Sydney Harbour.

The location of this restaurant is kind of amazing. About as close to the harbour and Circular Quay without getting your toes wet, Q Dining is perfect for special occasion dinners (or lunches) when you want Sydney Harbour to feature in your plans.

The dramatic backdrop of the Harbour Bridge through the enormous glass wall and the elegantly lit lofted ceiling gives Q Dining a glamorous, sophisticated ambience that matches the quality of its cuisine.

Even better than that, it’s virtually next door to the Sydney Opera House and even has special set menus for pre-concert and opera dinners.

As we’re not here for the whole dinner-and-a-show evening, we’re looking at the a la carte options. The prices are a little high at Q Dining, but you’re paying for the location, the quality of the food and also the produce the kitchen uses is sustainably, ethically and locally sourced.

In fact, the kitchen has worked with Aboriginal communities to source rare, artisanal ingredients, which form the basis of many dishes at Q Dining.

To begin with, I can’t resist the call of the 12-hour Port Lincoln octopus. It comes with slices of a very tender kind of chorizo, which I initially thought would overpower the octopus.

But the char the chef has put on the octopus, which has already been braising for 12 hours, matches the spice from the sausage and the sharpness of the pickled basil leaves. A clever, delicious dish.

The wine list at Q Dining, as with the food menu, is brief yet bold. It’s lucky there are fewer choices, because if there were more options, I would have to spend the rest of the evening wrestling over my decisions!

Christina, who’s having steak for her main course, opts for a rich, gregarious shiraz – the 2015 Tar & Roses from Heathcote, SA.

For me and my main of quid ink pasta (plus the cold evening), I choose a 2017 merlot (Bouchard Aine & Fil) from Burgundy, France. It’s bolder than I was expecting, but absolutely superb.

Talking of superb, Christina’s 52º King Island tenderloin is exquisite. The thick cut of meat is perfectly cooked and rested, and paired beautifully with huge wild mushrooms, tender kipfler potatoes and a cashew foam.

I’d come back here just for this dish.

My ravioli dish comes out and is quite a surprise. Not what I was expecting at all.

Under the delicate bubbles of a basil and chive foam lie several perfect discs of black pasta. Expertly cooked (squid ink pasta can so often be over-done), there’s the slightest of bites to the ravioli, and between each circle is a little layer of caponata.

The caponata – a classic, usually quite chunky, Sicilian dish of braised eggplant and celery – is impressive. Each piece of vegetable is chopped into a perfect cube of about 3mm³, seemingly by a sculptor rather than a chef.

We also order a side of asparagus and goat’s curd with pumpkin seeds and rocket. It’s a simple dish, but nonetheless delicious, though the curd on its own has a very slight grainy texture.

Initially, I blame Christina for ordering this instead of the duck fat kipfler potatoes, but by the end of the meal, it’s me who’s finishing the last asparagus spear and scooping up the last traces of curd.

Rather than dessert (we’re surprisingly full), we order another glass of wine, and sit and ponder the quick comings and goings of the busy restaurant.

We notice for such a fine-dining venue, the clientele are here early. When we arrived for our 6.30 booking (thanks jet lag) the restaurant was reasonably full. And tables turned over fairly rapidly.

I mention this to our server, who explains that many would be having dinner before shows at the Opera House and theatre. The dishes from the pre-theatre special menus (two or three courses) are slightly smaller than the a la carte dishes but come out quicker and are a little cheaper – a very good option if you’re in the city for dinner and a show.

Either way, if you’re looking for a romantic (and impressive) dinner spot in Sydney, Q Dining should definitely be on your list.

Today, it’s all about the coffee. We’ve just discovered that Nespresso have released another limited edition range – two Coffee House capsules aimed at taking us back in time to the some of the world’s first coffee houses.

Embodying the atmosphere and dynamic vibrance of these ancient coffee cultures through the aromas and flavours of the blends, Nespresso takes you on a journey to Turkey and Italy.

Café Istanbul harnesses the peppery spiciness and rich, smoky tobacco notes of Arabian mocha from Yemen, beans from the Indies and India to recreate the bustling coffee bazaars of the Turkish capital.

Meanwhile, Caffé Venezia is less robust and spicy than the Istanbul and more fragrant, elegant and fruity. Ethiopian and Indian arabica beans that give a smooth, fragrant yet complex result that would suit a Renaissance cafe bar on the eloquent streets of Venice.

Both these Nespresso iterations are available – for a limited time – in Original and Vertuo lines. The Caffé Venezia is best served as a flat white and has a medium-strength intensity, while the Café Istanbul is much bolder and matches a frothy cappuccino well. However, I quite like this one as an espresso shot to really enjoy those spicy notes.

We hope you’ve enjoyed this Weekly Edition.

Cheers – Jim & Christina xx

We ate as guests of Q Dining.

The post A VIP whiskey launch, a harbourside dinner and a journey through coffee appeared first on Mr and Mrs Romance.