Author Archives: Deep

About Deep

Alco blogger, ex-lifestyle/F&B writer for The Star

The Cocktails @ SIX

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Had the opportunity to try some new cocktails at SIX. The drinks here are created by mixologist Imran.

The bar has been around for more than a year now in Bangsar. It’s a first floor outlet with a small kitchen as well, and is located along Telawi 2.

We had four cocktails to contend with, starting off with Six Me Baby One More Time. Yea, strange names.

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Six Me

It’s base is lemongrass-infused vodka, with lime, lemon and passion fruit involved. A citrusy nose, and the first thing i noticed about the taste is that it’s well-balanced. Nothing too flavourful; lemony with a bitter twist at the end.

Two Point Six Billion sure is sumtin else. Quite a surprise. Smokey mezcal with agave nectar, plus lime and charred capsicum puree. Immediate and pleasant aromas of fresh capsicum, almost like a Mediterranean juice.

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Love the colour

In the mouth it’s sweet-spicy, with a spicy zing from chili bitters, and slight smokiness. I could drink sumtin like this all morning. Delicious! You must try this one.

We had a Scotch that was infused with black truffle and rosemary in a cocktail called Sally is 60 in February. Lemon and egg white complete this drink. The nose is of spicy mushrooms, while the taste starts with a slap in your face; then it relaxes in.

A bit like drinking a bruschetta. Very interesting.

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Whisky-base, always  a challenge

There’s a strong cocktail that’s also a snack, the 36-24-Thirty Six. A combo of beef bacon-infused vodka, salted caramel syrup, bitters and vermouth. Flavours of vanilla, caramel and smoke. The bites are a skewer of beef bacon and black olives injected with white chocolate. I enjoyed this.

All the cocktails are RM38 nett.

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Yummy snack

SIX is also doing it’s homemade Eggnog, it being Christmas season n all. And it’s good.

Freshly-made

Freshly-made

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The bar area

The bar has a promo now that goes on in January as well, with three pints of Guinness at RM60 nett or three Tigers for RM50 nett, all day, everyday!

 

Brain damage: 7.5/10

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Introducing Glenglassaugh

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Glen…what??

Yea, it’s not a familiar whisky to most dramheads in the world, that’s coz the distillery’s been out of commission for awhile. However, Glenglassaugh’s here in Malaysia, where it was launched at Blue Elephant recently, after being brought in by Single Malt Sdn Bhd.

The distillery back in action

The source

Glenglassaugh is actually one of Scotland’s oldest distilleries dating back to 1875, and is situated on the Banffshire coast, founded by a local merchant named James Moir.

The highlanders

The highlanders

After being completely re-built in 1960, the distillery continued to produce whisky until 1986 when it was mothballed. Although it’s located near the sea, it’s a highland-style whisky.

It’s whiskies are bought by distilleries like Scotland’s favourite whisky The Famous Grouse, and Cutty Sark to be used in their delicious blends.

The stills are bored no more

The stills are still no more

The distillery sat silent until a group of investors bought Glenglassaugh distillery and started production again in 2008. So now we have a whole bunch of expressions of the Glenglassaugh range – Revival, Evolution, Torfa and the rare 30 Year Old and 40 Year Old.

The Revival is a x year old dram

The Revival is a reintroduction whisky

So 2012 saw the introduction of ‘Revival’ and ‘Evolution’ – the first single malt Scotch whiskies to be produced at the distillery in over two decades. Both whiskies are NAS (no age statement) ones, meaning it doesn’t say 12 years or 14 years or anything.

However, like all Scotch whiskies, it needs to be aged at least 3 years to be called a Scotch.

The stash

The stash

I find the Revival to be smooth, well-rounded, with sweet sherry notes. It does time in sherry casks as well for six months. The Evolution, which weighs in at 50% ABV, is kinda peppery and robust.

The Torfa is actually a peated highland whisky! It was only introduced last year. Nowhere as smokey as the Islay gang, but you definitely feel it.

Cool bottle

Cool bottle

While many distilleries have become highly automated; at Glenglassaugh, the spirit is still handcrafted by a small, skilled team dedicated to creating the highest quality product.

You can try them out and score yourself one at Single and Available stores:
– Revival, ABV 46% (no age statement) at RM270
– Evolution, ABV 50% (no age statement) at RM309
– Torfa, ABV 50% (no age statement) at RM299
– 30YO, ABV 44.8% at RM2280
– 40YO, ABV 42.5% at RM8500

As you can see, none of them are 40%. However, they are still very smooth, well-created whiskies. Adventurous drinkers should get a bottle or two.

Brain damage: 7/10

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The high-class single malt, Mortlach

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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.

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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.

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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.

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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

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The 3-Michelin Star Macallan lunch

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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

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.

 

Well-presented

Well-presented

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.

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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

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