By Kurtis Bosley, Whisky Ambassador for Moet Hennessy
The whisky category is expanding at a rate we have not seen since the early 2000s gin boom. Our industry is often led by trends from top bartenders who influence the younger generation on garnishes, glassware, ice and the way to hold yourself behind the stick. The changing face of whisky though is being influenced by the younger generation, female-focused and not restricted to just Australia but around the world.
New distilleries are opening with a focus on single malt whisky expressions that represent time and place. At the heart of this global push seen from the launch of single malts in Goa, Sweden, Israel, Western Europe and Canada (all with their own unique bottlings), is the industry-leading and multi-award winning Dr. Bill Lumsden (Director of Distilling & Whisky Creation at The Glenmorangie Company at LVMH). Overseeing the production at both Glenmorangie and Ardbeg, two whiskies that bookend the whole category from the light, floral, fruity nature of the delicious Glenmorangie to the ‘monster of smoke’, the untamed, unbridled Ardbeg.
The changing face of whisky though is being influenced by the younger generation, female-focused and not restricted to just Australia but around the world.
Glenmorangie has become famous for combining tradition and innovation to create delicious whiskies with Dr. Bill being known for continually asking ‘what if?’, a question that has led to many new whiskies and a key creation factor in each expression released. Taking the reins in 2005, the use of cask finishes, different malts and the desire to create whiskies that represent a time and place (Tale of Winter just launched this year!) is what makes the Glenmorangie portfolio so unique. Our whiskies are made on the tallest stills in Scotland (18 feet high) with thanks to an ex-Beefeater gin distiller who helped the Mathesen family in 1843 build the distillery which ensures each expression inherits unmistakably Glenmorangie tasting notes.
We wanted to bring this delicious and wonderful world to Sydney so at the end of August, our team welcomed guests to the top of Sydney Tower’s Bar 83, for a full immersion into a world of technicolour and whisky, with special guest, Dr Bill Lumsden. Glenmorangie’s goal is to share more delicious whisky, which was at the core of our delicious & wonderful world event. We’ve taken back control from the knowledge bullies who for years have had a belief around who and where whisky should be enjoyed.
The event was a sensory experience partnering with Reynold Poernomo (MasterChef, Koi Dessert Bar) & Client Liaison to bring our world to life, and what would a delicious & wonderful Glenmorangie event be without our whisky! Three unique cocktails were crafted for the event inspired by Glenmorangie’s continued creative drive to create unique, innovative whiskies that draw inspiration from experiences and surrounds. Each signature drink takes base tasting notes found in the whisky then lifts them through the inclusion of fruits, liqueurs, and syrups to create a harmonious drinking experience from start to finish.
What if? Glenmorangie Original, Yuzu, Mandarin, Peach & Bitters Recipe: 40ml Glenmorangie Original 15ml Joseph Cartron Crème de Peche 10ml Fresh Yuzu 10ml Tangerine Syrup 20ml Lemon 2 dashes Yuzu Bitters Glass: Coupe Method: Add all ingredients into a shaker, shake hard with ice, double strain into a coupe glass, add aromatic bubble to serve
Single Malt & Strike Glenmorangie Original, Chinola, Ardbeg Ten, Citrus & Mint Recipe: 40ml Glenmorangie Original 10ml Ardbeg Ten 20ml Chinola Passionfruit 25ml Lime Glass: Double Rocks Garnish: Drink Served in Sphere w/ bed of mint & edible flower Method: Add all ingredients into a shaker, shake hard with ice, double strain into an ice ball hollowed out, place on bed of mint & serve
Wide Eyed Wonder Glenmorangie X, Tonka Amontillado & Honeyed Groseille Recipe: 50ml Glenmorangie X 10ml Tonka Amontillado 25ml Honeyed Groseille Dash Lemon Soda Glass: Tall Glass Garnish: Ground Tea Leaves Method: Build all ingredients into a highball glass, Top w/ soda & ice, Garnish & Serve
If you’re looking for any additional whisky knowledge, recipes, training sessions or have a newly found interest in whisky, reach out to me directly via @cocktailsbykurtis