COCKTALES, by the Thirsty Blogger

The world of livin the good life, alcohol & travel

COCKTALES, by the Thirsty Blogger header image 1

The high-class single malt, Mortlach

November 11th, 2015 · ~ Booze news / new products ~, ~ Whisky ~

A new single malt has hit our shores, Mortlach, with the official launch party taking place at a cool spot called the Glasshouse.

The mega-pad

The mega-pad

Mortlach was the first distillery to be built at Dufftown, Scotland, in 1823, producing high-quality, luxurious malt that is unrivalled in flavor, earning its recognition as ‘The Beast of Dufftown’ from whisky connoisseurs.


The bottle’s cool

Guests refuelled at the bar that was cookin up three types of whisky cocktails, that had the Mortlach Rare Old as the base. Each of the three mixologists served up a cocktail each.

Joel, Shawn and Osmond were on liquid duty

Joel, Shawn and Osmond were on liquid duty


One of the welcome drinks

One of the welcome drinks

The three new expressions are aimed at global travel and the luxury connoisseurs: Rare Old, 18-Year-Old and 25-Year-Old, which were awarded the best malts in its category at the recent International Spirits Award 2015.


A tasting was also done

The Rare Old Mortlach, carries Mortlach’s signature balance of sweetness and dryness, infused with the whisky’s fruit and flora notes; while the 18-Year-Old Mortlach sees an interplay of malty sweetness and balancing acidity, which is best enjoyed straight.


Mortlach brand Ambassador Georgie Bell talking about the drink

The 25-Year-Old Mortlach on the other hand, is a complex mix of spices and dense layers of sweetness, with some liquorice coming thru. Surprisingly light and easy on the palate. All bottles are 500ml.

A little display

A little display

Guests gained a premier Mortlach experience at an excellent and impressive venue. The Glasshouse lies by lots of greenery, and the rooftop is really cool too.

A spacious spot

A spacious spot

Whisky connoisseurs who have the desire to have a super premium single malt may contact 012-299 0722.

They are also available at MHDM and authorized distributors in Malaysia. On top of that, they’re available in some 5-star hotels, speakesies and whisky bars.


Brain damage: 8/10


→ No CommentsTags:·····

The 3-Michelin Star Macallan lunch

October 29th, 2015 · ~ Booze news / new products ~, ~ Food review / alcohol pairing ~, ~ Whisky ~

Single malt player Macallan  introduced its 1824 Masters Series range through a luxurious dining experience that interestingly, collaborated with Aziamendi 88, Malaysia’s first 3-Michelin star chef pop-up restaurant.

Whisky time

Whisky time

The chefs were brought in from Aziamendi, a 3-Michelin star restaurant in Phuket, Thailand, for the month-long pop-up restaurant experience at Mandarin Oriental Kuala Lumpur.


Pre-gaming in the lounge

As is the trend now, guests were given a whisky cocktail to start. While we were warming-up, a little basket was served to our tables. It’s called the Picnic, and is a mix of appetizers, including some caviar, and a little ball filled with booze that you pop into your mouth. Nice.

I luv picnics

I luv picnics

And there was another cool item once we took our lunch seats, a starter called The Bonsai Tree, which had items hanging on it that we could harvest and eat.

Three of Macallan’s expressions were paired in sequence through the course of the dining experience; The Macallan Sherry Oak 12 Years Old, The Macallan Fine Oak 15 Years Old & The Macallan Rare Cask.

Each expression brings about its own unique character and taste profile, complementing the exquisite food that was served. It was a six-course whisky-pairing dining experience.

Eating n drinking commences

Eating n drinking commences

One of the items was a very unique foie gras one, called Foie Gras Ashes.  It had shaved bits that literally melts in your mouth; served with the Fine Oak 15.

Looks like ash alright

Looks like ash alright


I particularly enjoyed the smoked tuna, as well as the lobster, which was as juicy as a beach cocktail.


Grilled lobster

Grilled lobster


The aged duck was well-presented, and had some strong flavours, thanks to the accompanying condiments. This was served with the Rare Cask.




The treat for that day

The treat for that day

Macallan is a huge user of seasoned sherry casks to age its whiskies. The casks are made, then sent to Spain to be used by the sherry wineries for 18 months, then brought back to Scotland to age the Scotch. Sherry casks impart notes of vanilla, dried fruit, chocolate and wood smoke.

The Macallan Fine Oak is actually aged in three different barrels. I found it smoother than the 12; more floral even, with some citrus too. It comes in at 43% abv.


The Rare Cask has an amazing 16 cask profiles, and is sold in a decanter. It holds whiskies that are 13 – 30 years old. I found it a little nutty, with some tropical fruit, and it gives you your money’s worth on the finish! A real long one.

The Rare Cask Black, which comes in a black bottle, will only be available in travel retail.

O yea. Dessert. The chocolates were incredible

O yea. Dessert. The chocolates were incredible

As it was a Monday event, we didn’t drink much. The highlight and surprise of the day was when we were served some Macallan Reflexion, a very rare and expensive dram.

It contains whiskies that are 20 – 30 years old, and is from smaller 250L casks, increasing its intensity. But i found it to be very very smooth and the perfect end to a wonderful lunch.

Having a pop-up Michelin experience was definitely a brilliant idea to showcase Macallan’s top line-up, in an unforgettable F&B experience.


Brain damage: 7/10


→ No CommentsTags:······

Beer really is good for you

October 13th, 2015 · ~ Alcohol &... health?? ~, ~ Beer (lager / ale / stout) ~

I posted once about the fact that drinkers live longer than those who dont, Stay Sober At Your Own Risk. I recently received an infographic from Revivol that focuses particularly on beer, and it’s very interesting. The benefits of beer are immense.

Beer is a simple drink, made from most often barley, yeast and water, with some hops (a flower from a vine) thrown in. Usually 100% natural.


Hop buds

Checkit out yourself and click on d graphic for a larger view:


Enjoy your health beverage.


→ No CommentsTags:

Beware, your beer has a clandestine enemy

September 29th, 2015 · ~ Beer (lager / ale / stout) ~, ~ Booze news / new products ~, ~ Cool drinkers' gifts ~, ~ Drinking accessories / bar accessories ~, ~ EVERY drinker should know this ~, ~ Personalities / Mixologists / Them experts ~, ~ Travel ~

I learnt something new today. Keeping your drinks cold has another enemy that is little known – condensation.

While i always assumed condensation was natural and quite harmless, it’s in truth a goddam cold-sucker. The droplets on your glass, can or bottle, are actually the main cause of your drink warming up.

Once you grab a can or bottle of beer from the fridge or esky/ice-box , stopping it from warming up quick is a losing battle, unless you have some protection. (Thirsty Blogger post on booze storing systems and ice-boxes here.)

The important part is why. The researchers studied how much of an effect the water droplets that collect on the outside of the beverage — condensation — have on the temperature of the can, glass or bottle.



The effect is huge: the formation of those damn droplets sucks heat from the surrounding air, and delivers it straight to the drink.

It was sumtin i saw on Business Insider, an article called Science Proves It: Koozies Keep Beer Colder. Among others, the koozie stops the formation of these water drops, thus slowing the heating process.


Koozies by huggaz – handy drinkers’ gear

Works for wine bottles too

Works for wine bottles too

Says study researcher Dale Durran, atmospheric scientist of the University Of Washington, “Probably the most important thing a beer koozie does is not simply insulate the can, but keep condensation from forming on the outside of it.”

I didn’t know that. I assumed it’s role was merely the insulation from the surrounding heat.

Will use huggaz koozies a lot more now. Haha.

A beer is typically served at 5 Celsius. With condensation, within 5 minutes it can double and warm up to 10 Celsius. Condensation is an exothermic process. Heat is released into its surroundings, in this case, the beer.

Liquid absorbs heat to turn into gas; thus gas (in this case H2O) releases heat when it turns into liquid.


Condensation = bad news. Gas turning to liquid and causing shit

When u see sweat on your can, beer or wine bottle, or glass, it’s no good. And the more humid the air is, the worse the condensation. And we have a high 80% humidity.

So watch out for that condensation. And if you dont have a koozie/huggaz, a napkin will have to do. Just make sure you don’t allow that evil condensation!
Related Posts with Thumbnails

→ No CommentsTags:·········