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| WHAT ARE THE TASTINGS ABOUT... |
| As a whisky enthusiast, no doubt your palate is attuned to the subtleties of many single malts... but... how well do you know the differences between a highland malt or an island malt, or perhaps a lowland malt?
Come along to our next tasting and test your skills on some of the latest exclusive single malts to arrive on our shores. Finger food, specifically chosen to accentuate and compliment the different flavours in the various whiskies will be served.
The evenings are designed not only to stimulate the palate but also to answer your questions and for general discussion. Come along, practise your nosing and tasting skills and learn more about this fine drop!
Please go to our Calendar of Events page for more information |
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News Library
Whisky and Food Extravaganza
On Friday 23rd June, a very special event was held in Sydney for members and their partners. 46 lucky palates gathered for an amazing evening of fine dining, wining and dramming.
Franz Scheurer, Australia's foremost expert on the art of matching food to whisky, worked closely with the chefs at Alchemy 731 to prepare a delicious menu to match the Society's whiskies. Given that not all members' partners were partial to whisky, Franz also matched some stunning wines to complement each course.
Guests were welcomed with a stunning whisky cocktail, using a 10yo Glen Keith, setting the tone of excellence for the evening. An appetising entree of Duck Consomme with Foie Gras was prepared to match a deliciously sherried 17yo Dalmore, whilst the wine drinkers enjoyed an Emilio Lustau Manzanilla sherry. Main course consisted of Roasted Jurassic Quail served on a Pearl Barley Risotto with Sauteed Mushrooms. The dish was tweaked to perfection to match a 16yo bourbon-cask Macallan, and the 2004 Domaine de la Garrieliere Gamay also accompanied it beautifully. Dessert was the highlight for many: An exceptional Sticky Date and Whisky Pudding with Toffee Sauce and Vanilla Ice Cream. The pudding was prepared using the commercially-available Glenfiddich 18yo, and the dish married exquisitely with a peaty 14yo Longrow. The wine drinkers in the room received a real treat with the lush and elixir-like Pigg's Peake Little Pig Verdelho, a dessert wine not available to the public. Pigg's Peake winemaker Steve Langham joined us on the evening to tell us a little bit about its history, and I suspect the winery made quite a few friends that night!
The evening was a wonderful experience for all present...good food, good company, and, naturally, good drink! Our thanks again to Franz for his generosity and skills, and to the team at Alchemy 731. We hope to present a few more special dinner nights in the future, in addition to our regular tastings evenings.
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MATCHING THE NUMBERS TO THE DISTILLERIES |
| A frequently asked question is "How do I match the numbers to the distilleries?"
Under the arrangement the Society has with distillers the Society undertakes not to put the distiller's name on the bottle, and not to publish a list which matches the numbers to the distilleries. However the Society map, together with the tasting notes, allow members to identify where the whisky comes from, without too much effort, and is a good way to learn a bit about Scotland.
A private whisky web site in Denmark (Whisky Portal), however, has published this list, and as the site contains useful whisky information for our members we have created a link to it off our own web site.
To find the site do the following:
Select "Links" (in the green area at the top of the page, second line, last word)
Under the heading "Whisky Sites" click on "Whisky Portal"
This brings up the Whisky portal disclaimer page. Click on the underlined words "Whisky portal"
On the left hand side of the page which then appears is a list. Click on "SMWS Codes" and the list of distilleries and codes will appear.
If you need any further assistance, please contact the Society direct.
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