Kronenbourg's Dinner in Blue

On 12 July 2019, French wheat beer, Kronenbourg 1664 Blanc, celebrated Bastille Day in Kuala Lumpur. The Frnech National Day, also known as Bastille Day, actually  falls on 14th July.

In conjunction with the celebrations, an opulent “Dinner In Blue” dining experience in true blue fashion was held at Chateau de Caffeinees. Celebrating all things French, the dinner included a fashion show as Kronenburg 1664 is also the official sponsor of the upcoming KL Fashion Week 2019 (KLFW 2019) which takes place from 21st to 25th August.

To conclude the meal, we were served a decadent dessert by Nathalie Gourmet Studio for a excellent finish. The evening was accompanied with French music and ended with a spectacular display of fireworks in celebration of Bastille Day.

In addition to the celebration, limited-edition designer merchandise up for grabs in the September campaign - enjoy Blue Happy Hours from now till end August to get a FREE half pint of 1664 Blanc! Simply spend RM50 and above every Friday when dining at participating modern bars, cafes and restaurants nationwide.

Carlsberg Team in Blue: Ted Akiskalas - MD, Gary Tan - Sales Director, Caroline Moreau - MD, Lim Chee Kaet - CFO, Pearl Lai - Corporate Communications & CSR Director, Lew Yoong Fah - Government Affairs & Duty Free Director, Felicia Teh - HR Director

For more, visit www.facebook.com/KronenbourgMY or www.carlsbergmalaysia.com.my.

- Jon

Images by Carlsberg.

MARIMBAR - Marini's latest concrete tropical retreat in PJ

The Marini's Group has finally ventured out of KL and now holds a high position in Petaling Jaya (PJ) with its latest venture in Marimba. Marimbar (Marini + Rimba - get it?),is located on the 35th floor of Pinnacle PJ Tower A, right next to Sheraton Hotel, PJ.

This latest venture by The Marini’s Group is a nature-themed watering hole that boasts a panoramic bird’s-eye view of PJ city and part of Kuala Lumpur. Similar to Marini’s on 57, guests can expect good music, fun cocktails and the delicious Italian food, all staple signatures of The Marini’s Group.

Signature cocktails:
The Red Rimba, RM40 - Lemongrass infused Gin, raspberry puree, lemon juice, pandan syrup, ginger & egg white
Blue Moon, RM45 - Gin, sweet & sour, pineapple juice & blue curaçao
Pisco Disco, RM38 - Chrysanthemum infused Pisco, lychee liqueur, lime juice, lychee juice & pandan syrup

For more:
https://marimbar.com
https://www.facebook.com/pg/MarimbarPJ

 - Jon

Images from Marimbar.

Carlsberg Red Barley

As a proud supporter of Liverpool FC and a long time sponsor since 1992, the Carlsberg Group decided to create a special brew to celebrate their 25th year in partnership.

Carlsberg Red Barley is a limited-edition 4.5% ABV pilsner that gets its distinctive colour from a barley variety that is specially curated and bred by the scientists at Carlsberg Research Laboratory.

This brew, according to the official tasting notes (because if nobody got to taste this unless you're one of the lucky 9 winners in Malaysia), is suppose to have clean, crisp and slightly hoppy taste expected from a traditional pilsner. Due to the barley’s rarity, Carlsberg Red Barley was produced in very limited quantities.

Carlsberg Malaysia only managed to get a few bottles (9!) into the country which they decided to give away during the long-awaited showdown between Liverpool FC and Tottenham Hotspur at the Thirsty Bar, PJ  Two Square during the Champions League finals on 1 June.

Some of the lucky Red Barley winners.

Now, if only they had opened their winnings to share. :(

- Jon

Images from Carlsberg.

WhiskyPLUS KL 2019 - Game Plan

Malaysia’s Premier whisky and (some spirits) tasting event returns for its second year.

Some of whiskyplus kl 2018's offerings.

It is going to be bigger and better with even more brands than last year. Expect 50 participating brands including independent bottlings and new expressions to the market.

Some important details:

Where: Pavillion Hotel (next to Pavillion Mall)
When: 15th June - Session 1: 12-4pm, Session 2: 5-10pm.
Discounts available to: The Glenlivet Guardians Malaysia, Dram Full Malaysia members, bulk purchases
Expect: A set meal, a tasting glass, access to the main tasting floor, opportunities to join masterclasses, pop-up bars, a VIP Lounge to access a selection of premium whiskies (for VIP pass holders),  the return of the popular Collector’s Corner (featuring a special selection of exceptional purchase-by-the-dram old and rare whiskies), complimentary F&B vouchers for restaurants at Pavilion Hotel and its sister Banyan Tree property, a Cigar Corner in the main tasting room (and you can smoke your cigar at the Whisky Cove lounge!)
Ticketing & more info: Check out https://www.whiskyplus.my

Some strategies on how to get through the event:

1. Your ticket purchase comes with a set meal - please make sure you eat and line your stomach if you want to last the session.
2. Strong tasting foods will affect the taste and scent of your whiskies, so maybe not have them before the event. Also note that curries and chillies will hurt your nostrils IF you puke.
3. 50 whisky brands, with a few expressions each. 4-5 hours. Pace yourself. Head for the ones you’ve never seen or heard first. 
4. Spam your body with lots of water. Water will be made available everywhere for free. Take this opportunity to "rinse" your glass in between your tasting so that your next dram won't be affected by your previous tasting.
5. I’d STRONGLY advise you to not go home driving - Grab the MRT or a cabby/e-hail ride please. 
6. Don't lose the given tasting glass otherwise how on earth will you get the exhibitors to pour you some whisky? Well, if in the event that you do, you can purchase another at a very cheap RM15 each.
7. Stay classy and don't be a nuisance please. Don't be that idiot that causes a scene and then get viralled for all the wrong reasons. We deserve nice things! Also - there will be no-nonsense security guys stationed all over so you wouldn't want to be messing with them, trust me.
8. Lastly, have a swell time. For the price you pay, you're getting fed, so much whisky, a tasting glass, discount vouchers, chance to taste some rare stuff, and hang out with classy like-minded people. What a treat!

See you there!

So don’t say I bojio! If you do recognise us, do hit me up and slainte mhath with me.

See you then!

- Jon

P/s: We have a pair of Gold Pass tickets to giveaway. How? 
1) Share this post on your Facebook timeline
2) Tag the person you'd like to bring & tell us why you want to go.
3) Leave a comment on https://www.facebook.com/Ang3ltini so we know you're participating.

A new beginning: The Port Charlotte 10

Bruichladdich relaunched its classic range of heavily peated single malt whisky Port Charlotte in Malaysia by unveiling Port Charlotte 10 on the 14th March 2019 at APW, Bangsar.

Before Bruichladdich Distillery created the world’s most heavily peated single malt (the Ocotomore), or Islay’s first dry gin (the Botanist), resurrected growing malting barley locally, or dabbled in quadruple distillation, they distilled Port Charlotte Heavily Peated Islay Single Malt. The very first in a long line of experiments, this ‘peat with elegance and finesse’ offered an alternative to the medicinal malts for which Islay is famous.

The Port Charlotte expression is not new - this is actually a relaunch of sort for the Port Charlotte range which includes the Islay Barley 2011 and the introduction of the 10 year old.

The PC10 packs quite a punch bottled at 50% abv. Weighing in at a phenol level of 40ppm (the Octomore range weigh in upwards of 133-165 ppm,fyi). While the bite of the peat is rather subtle on the nose, lots of fruits come through on the nose. It is cask strength and thus sip with caution. The strength of the whisky dulls down the peat in the mouth.

A few drops of water opens up more flavours. One of the reasons why this product imparts so many flavours comes from the variety casks it has matured in, predominantly 2 types of American whiskey casks and French wine casks.

But wait. It cannot be called a range with only 2 expressions. There are another 2 expressions introduced that night. The Port Charlotte MC: 01 2009 and MRC:01 2010.

The MC:01 and MRC:01 expression are codes. MC is in reference of a cask used called Marsala cask that makes Italian marsala wine. A similar version would be port.The MRC:01 code means this expression has been mellowing in a special curated cask previously filled with a certain French red wine. If you are a wine connoisseur , you'd recognise that wine to be one of superbly high acclaim value, the ones only crazy rich Asians will buy.....

For more:
https://www.bruichladdich.com/

Official Distributor:
http://singlemalt.com.my/single-and-available
https://www.facebook.com/singleandavailablewhisky/

- Jon

No frills, no legends, no fluff, just Tomatin

Behind every great whisky brand, there is bound to have an awesome legacy of that product. As the title suggests, the Tomatin is a whisky made from the heart of the community of this distillery.

The Tomatin distillery sits high on the Scottish Highlands at 315m above sea level. Being one of the oldest distilleries since 1897, this proud distillery is acclaimed with several awards. Tomatin means "Hill of the Juniper bush" in Gaelic, yes, the same product that produces the berries for gin distillation.


As this distillery is located far from the coast and in a remote area, the Tomatin distillery is very much community driven where 80% of its workers live on site and with families working there spanning a few generations.

I had the opportunity to taste four of its core expressions. The Legacy (ex bourbon and virgin oak, 43%), the 12 year old (bourbon & sherry, 43%), the 14 year old (tawny port, 46%) and the 18 year old (oloroso sherry, 46%).

I found all four expressions interesting but the 18 was exceptional,  mostly because I'm quite a fan of whisky aged in rich oloroso sherry casks.

In our shores, the Tomatin range and brand is distributed by Drinks Connexion, importers of many other fine spirits and liqueurs.

- Jon

Stuart Harvey Explains AnCnoc

Gaelic pronunciations are hard - it's nothing like how they are spelled. I mean, have you ever heard of Ah Knock whisky? AnCnoc is pronounced A-nock and even the packaging is labeled ‘pronounced a-nock’.

Image: AnCnoc

We had the pleasure of having Stuart Harvey, the anCnoc distillery master blender to explain his creations and the whisky itself.

AnCnoc whisky is the product of the Knockdhu Distillery, in Knock Hill nestled in the northeast of Scotland in the Highlands with a spring which the whisky is made from.

Stuart said that what makes anCnoc special comes from the original style copper pot stills and worm tubs which cools the spirit vapour differently from the copper pot stills. This contributes to their new make spirit being more savoury, heavier, more fruity.

Image: The Star

We had the privilege to sample 3 expressions the 12 (40% abv), 18 (46% abv) and the Peatheart (46% abv) - they are all very agreeable. The 12 and 18 - floral and fruity, and the Peatheart is, you can guess it, their peated expression. AnCnoc uses both American and Spanish oak barrels for the aging process.

Check out what Michael's interview with Stuart and his take on Ancnoc's flavour profiles here.

There are of course other expressions from AnCnoc. Watch out for it on travel retail or you can find these at the sole distributor's shop - Single & Available Whisky.

Official site: https://ancnoc.com/

- Jon