Them ‘fake’ freeflows

Freeflow events are usually fun occasions. It’s normally done as a celebration – a new bar, an outlet’s anniversary, a gig, a product launch, an appreciation.

Sometimes they suck. And you basically wasted your time and effort attending the damn event. “Should have stayed home!” or “Should have gone elsewhere!” Am sure we’ve all experienced that feeling.

The problem occurs when an outlet or company invites the whole damn world, and then either they cant handle d crowd, or they never intended to cater to the crowd anyway. Both are very disrespectful and irresponsible.

Many bars are not equipped for big events

If you wanna invite say 300 people, ensure that there’re enough drinks for 300 people to have a few.

A friend was invited to Quattro’s anniversary some time back. Got dressed, smelling good, drove all the way to KL from PJ, paid high fees for parking, and got in there.It was a stampede. After all that, he managed to get…. one beer. That was it.

Obviously he wont go back to such outlets anytime. All that effort, for what. It was like 1,000 people there. Obviously not enough bars in there.

Such events should be broken into different days to lessen the load.

There’s also the issue of not having anywhere near enough bartenders to make the drinks. But then again, that could be the plan – staff not being able to cope means less drinks go out, which benefits the outlet/organizer in terms of cost.

Zouk’s bartenders once didnt allow me to order two drinks (one for my friend at d table) at their anniversary party. The bar was already so jammed with guests ordering drinks, u cd hardly move. Nevermind that, they wanted a bigger mess – each and every guest has to squeeze in there, and order their own drinks personally!

Stupid or wat. I’m not so desperate for the goddam ‘free’ drinks. I rather pay, and be treated not even like a customer, but at least like a human being.

Outta my way

I’ve seen people getting stressed, angry. Guests as well as staff. That’s dumb. You shouldn’t invite guests just to make them angry. They supposed to be happy.

The times where it’s near impossible to get the ‘free’ drink, i prefer ordering and paying for my own drinks. Am cool with that. The problem is, usually they dont sell drinks during the ‘freeflow’.

Doubly-fucked. Haha! Cant get the complimentary drink, cant buy your own.

So, go elsewhere.

I think some outlets probably do freeflow events as a scam to get the crowd in. Once they’re there, the outlet has a large crowd of people buying booze after d freeflow ends. The sooner d freeflow ends, d sooner ‘guests’ magically turn to…  ‘customers’! And any money spent on the free drinks (usually zero, coz they got alcohol companies to sponsor) is recovered multiple times the same night.

Some joints serve Klang-mari moonshine when it’s freeflow time. Like Luna Bar. (Some bars do that daily!)

Some places/events actually run out of glasses! What kind of planning is that? Thus, i’m choosy about the events i attend. Many low-quality ones out there, be warned.

When i did my blog anniversary last year (and launch year before), i ensured not only everyone would have quick and unrestricted access to drinks, i also made sure everyone could have loads to drink. Some booze was sponsored, and i also brought additional booze as back-up. I invited guests according to the amount i had for them to consume.

And everybody had a blast. Zero stress.

I wdnt have wasted their time, my time, and all the other parties’ time if i was gonna let guests fight for three drinks each, and then tell them to fuck-off.

Guests should be entitled to at least minimal comfort

Companies and outlets needs to rethink how they do events. Jamming too many people in, and treating them like cattle, is stupid.

It’s obviously counter-productive to your outlet / brand. It only shows how little you respect your customers & guests.

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KL Cocktail Week kicks

The first KLCW went down all of last week at various outlets in the city. I only managed to squeeze two in.

The session at View Bar was entitled Spirits of the Tropics, ie rum, hence my presence. Mixologist Junior created four types of freshly-made cocktails, which were available for civilians at $15 net a pop.

Menu

Sweet deal, considering the quality of the rum (Angostura, Trinidad & Tobago) and the high-quality ingredients. The first, Jungle Bird, is the only well-known Malaysian tiki cocktail. An extremely unique blend of sweet, finishing with bitter, as it has Campari. As well as dark rum, fresh lime juice, syrup and pineapple juice.

Tiki time

I also liked the Missionary. It’s one of ’em fruity and tropical sweet-sour cocktails. Not too sweet, the way i like it. Better once the ice melts a bit.

The Screw Pine Mojito tastes like a very limey mojito. The loads of mint leaves had me chewing like a goat in Morocco.

The Screw Pine doesn't come with the dragonfly

However, the Malacca-Loda is too bland for me.

Malacca mari ah?

Also hit the tequila dinner at Las Carretas, Damansara Heights. Jose Cuervo sponsored the liquor, and i was taken aback when i saw this:

Yea! One of me fave tequilas

The walk-in drink is known as Old & New, a pair of shooters of iced tequila and Sangrita. I love the latter, like a salsa-sauce drink. Similar to the Red Hot Smoke i had recently.

Food was great, tho not what i expected, as it wasnt spicy.

Mixologist Timothy Jason also fried some sugared pineapples with a blowtorch for the second cocktail, Citrus whisper – 1800, Joseph Carton Triple Sec, orange slices and home made grape fruit soda. It tasted quite like a Screwdriver.

Toast 'em!

Before we left, there was a treat – an extremely rare Cuervo family reserve – the Jose Cuervo Reserva De La Familia. Only a couple of thousand bottles worldwide a year. Ben says “Each glass is probably over a hundred bucks.”

It has a nose similar to a single malt or cognac, with more caramel. Its super-smooth in the mouth, velvety, with a sweet, intense finish. Not a typical tequila.

Niice!

Especial

KLCW is likely to be an annual affair. It should get bigger next year, with more publicity and a heads-up for all yall who’d like to know more about (and get high on) an exciting variety of high-quality cocktails. You’ll be informed!

 

Brain damage: 8/10

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French Scotch?

Michel Couvreur is a range of single-malt Scotch whiskies. But it’s done in Burgundy, France, by a Belgian. Seriously.

It’s what i’d call a craft-liquor. Everything (including labelling and bottling) is done by hand, thus the quantity is limited. In fact, every bottle is signed by Michel himself, who started this business in 1964 in France’s wine country.

Cool bottles

He sources the raw whisky from various distilleries in Scotland, then ages them in France in sherry casks, in a 5,000-year-old village called Bouze, which is supposedly the origin of the word booze. Haha. The guy has an underground cave-cellar that stretches for two kilometres!

Luckily for us, there’s some of his booze available here now.

We had a tasting session. I was impressed by these whiskies. Obviously Michel takes a lot of care and pride, coming up with eight varieties. He personally goes to Portugal and Spain to select and book each sherry cask, showing his commitment, considering he’s already 85 years old.

Education

The Grain Whisky (ABV 44%) is the most basic one, with a floral nose and a dry, lightly-sweet taste. Aged more than 12 years is the Overaged Malt (ABV: 43%). I found this creamy and a little smoky.

Also quite old (over 12) is the Pale Single Single (45%), with a tangy, in-your-face aroma, altho in the mouth, it displays a very well-rounded flavour. A crowd favourite.

The Fleeting Single Cask (45%) is aged 15 years. Aromas of sherry, with a light-tasting woodiness. My fave was the Blossoming Auld Sherried Over 17 Years (45%). It has a nose of wood and leather, and a palette of smoke, wood and sherry. Awesome.

The dark-rum colour of this whisky is because of its 17 years in sherry casks.

The darkest whisky i've ever seen/had

Prices range between $250 and $600. Well worth a try, especially for single-malt junkies.

With eight varieties, i feel there’s a whisky for everyone, but all whiskies by Michel are very drinkable and interesting in their own way. Great stuff.

Bottle caps are sealed over with hot wax

A video i watched showed the waxing process goin down. The bottle’s tops were being dipped into a bucket of hot wax by a coupla old aunties in what looked like a kitchen in a barn.

Underground shit.

Impressed by these unheard-of whiskies

Michel hasn’t bothered with a website or shit like that, since there isn’t much produced anyway. It’s sold mostly to cigar clubs and private customers.

It’s brought in by Luen Heng. Go get ’em.

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Alcon’s in dahaus!

Alcon has officially launched!

It’s been a journey that began in October last year very urgently and informally. And now, with  5,000 members (one of our launch objectives), Alcon (facebook.com/groups/myalcon) is ready to step-up and take it further.

The Alcohol Consumer-Rights Group Malaysia launch happened Saturday afternoon, at Souled Out Cafe in Sri Hartamas. The weather was chilled n perfect, as the rain had stopped in time for d party.

We were treated to loads of Guinness and Tiger Draughts, courtesy of GAB. A good crowd of about 200 members showed up.

Food was pretty awesome.

Crowd havin fun

Biresh MC-ed for us, another volunteer-resource among Alcon membership’s many talents. Another member Khang, who’s a good artist, designed the new logo, also pro bono. And G2 handled the media, on the house. Thanks Vivian & crew!

Well, speeches at Alcon events aren't that serious. Drink break

After i did a short speech on our next steps, etc, it was time for laughter. Douglas Lim was ridiculous! His stand-up comedy had everyone laughing their nuts off. Dude sure knows how to work the crowd.

He had some good yellow jokes

Then blues-rockers Rollin Sixers took d stage (also patriots for the cause and Alcon members, so no charge of course). The boys didnt disappoint, with a stylish one-hour set.

Bluesy

We’re lookin at gettin more media and online coverage over the next few weeks and months. Any help / contacts here would be welcome. It’s already out in The Sun here and a Chinese paper over the last few days. Will update re media coverage in d future.

The start of something interesting

Pre-event, we had support from bloggers like Shaolin Tiger, Eyeris, BeerBeer, JUICE Online, Adoi mag, and a few others.

Consumers in Sabah want us to do an event there as well. Haha.

Thank you for those who helped. You know who you are! And even if all u did was add your drinking friends into the Alcon FB group, thanks.

Thanks also to S’mores in Bangsar South, which form the start, offered the outlet for free for Alcon’s event, with food thrown in. However, we needed a large outlet and did it in Souled Out. S’mores has some really good promos, like $15 nett for a pint of Strongbow on certain days. S’mores is a supporter of Alcon. Check it out.

Unfortunately most outlets weren’t supportive of our efforts last year, and i dont expect them to change this year. Maybe they dont want people to know that they mark-up their drinks by up to 300 percent! They’re also guilty as the government for the situation alcohol consumers face.

But you know what, support among consumers has been great! I guess once people are aware of the issues (most aren’t), they’re all for it. Some even get upset. So it’s only a matter of time, and this issue could snowball.

Flyer

So join the fight here. (Our Group page has 5,000+ members, but we’ve just created this Fan page). To know more, click Info on that page.

Anybody wants to be on the Alcon committee, pls contact me.

With Kennhyn (Vice-President) and Min Jie (Alcon Taxation Consultant). Hmmm. I think we'll also need a mascot soon. Homer? Haha

Phase 1 is underway, Phase 2 happens soon.

Among the alcohol companies in Malaysia, Guinness Anchor Bhd has been very supportive of us consumers and our launch. All you drinkers in the country owe them one!

 

Brain damage: 8/10

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