This News Item featured in the June issue of Australian Bartender
After a recent trip to Brissie, Bartender heard that some local lads were blending up their own whisky at the Laneway, so we chatted to Perryn Collier about what he was up to. “Blending whisky is by no stretch of the imagination a new idea,” Collier stated. “We decided to blend our own in house whiskey as a way of offering our patrons an interesting whisky experience that is unique to our venue, something that is unattainable elsewhere.”
Doing the blending is Kal Moore and Perryn, with the rest of the venue staff on board as ‘the taste test panel’. ““We used an array of whiskies to produce the desired dram and to achieve to flavour profile we were after we used grain whisky, mixed with close to 10 single malts – the youngest being a 12 year old, and the average age being around 15.” In the mix is Tobermory, Balvenie, Auchentoshan and Scapa as well as many others. Collier insists that he’s not trying to be a masterblender, he’s just trying to take some products he stocks and combine them into something special for his clients.
“We have had an extremely positive response to our house blend,” he explains. “We are very, very pleased with the patrons response to our blend. we keep the blend in a tapped glass vat on our backbar so that also creates a lot of interest, and a great point of difference.”
Check out the Laneway (181 Mary Street, Brisbane) to have a taste of the current home-blend.