Running from Thursday 19 – Sunday 22 November, Sydneysiders can enjoy exploring Australia’s oldest precinct as it transforms to host incredible experiences from the world’s best whiskies thanks to Yakusan and The Rocks precinct
Bourbon making differs from, say, Scotch whisky making, in a few ways: first, 51 per cent of the grains used must be corn; the remainder is often made up of rye, malted barley and wheat.
Want to up your bourbon knowledge? Seek out Simon Hopkins at Surly’s for a drink. He’s got the fervour and the passion of a bourbon evangelist — heck, you’ll learn a thing or two in the process.
You don’t have to stick to the Espresso Martini if you’re using coffee; we came across this recipe from The Wild Rover; their Cold Fashioned is a rich coffee take on that oldest of cocktails, the Old Fashioned.
We’ve been big fans of the Woodford Reserve Master’s Collection recently and they’ve added to the range with this Four Wood Bourbon. The aim is to have each type of wood used in production discernible in the end product, according to Master Distiller Chris Morris.
It shares all the hallmarks of its bigger brother — like the George T. Stagg it is a big, bold whiskey bottled at barrel strength — but lands at a more accessible price.