Sake Festival Malaysia 2018 (+Giveaway!)

In conjunction with World Sake Day (held annually on 1st October), Nomi Tomo Sake House will be bringing us Malaysia's first ever sake festival!

Who is Nomi Tomo Sake House? It prides itself as Malaysia’s largest sole distributor for craft sake and also owns the popular sake bar, Nomi Tomo in Damansara Heights.

Format:
The event will feature sake tasting stations with over 30 sake labels from the following 10 sake breweries - Bijofu, Dassai, Dewazakura, Gasanryu, Kirinzan, Niwano Uguisu, Masumi, Sakunohana, Seikyo and Yuki No Bousha.

There's also sake appreciation sessions conducted by representatives from selected breweries and certified sake sommeliers Micky Chan (Hong Kong), Elliot Faber (Hong Kong), Thomas Ling (Malaysia) and Danny Leung (Malaysia).

When:
13 October, 4-11pm

Where: 
The Gasket Alley - Lot 15, 13, Jalan 13/6, Seksyen 13, Petaling Jaya, Selangor, 46200.

Ticketing:
Tickets can be bought at https://events.pouchnation.com/event/SFM2018

• Early Bird Tickets @ RM70, 27th August – 10th September2018
• Pre-Sale Tickets @ RM90 nett, 11th September – 30th September 2018
• General Admission @ RM100 nett, 1st – 11th October 2018

This event will be cashless, so all transactions will be conducted through RFID tags through credits stored in it. Top-ups can be made via counters at the event.

Each ticket gets you RM100 worth of credits (to buy sake, food and other beverages) and includes a tasting glass, 3 free sake samples, a festival bag, an info book, and a few other surprises too. Other beverage and food vendors (from RM15-RM30) include:
• Sapporo Beer (Japan)
• Nomi Tomo Sake Bar
• Makhan by Kitchen Mafia
• Nomms
• The Ice-Cream Bar

Grab promo:
The festival encourages you to drink responsibly and have arranged for a Grab discount for rides to and from Gasket Alley.
Promo code name: SAKEFESTMY2018
Promo code value: RM5 off 2 rides
Validfor GrabPay (Debit and Credit card) payment only
Valid for the first 300 rides

For more:

www.facebook.com/sakefestmy/
www.facebook.com/pg/nomitomosakehouse
www.instagram.com/sakefestmy
www.nomitomosakehouse.com

Facebook giveaway:
I've got 5 pairs of tickets to give away for this event. For a chance to win, just do this:
1) Share this post on your facebook page (make sure it's public!)
2) Tag your friend that you want to bring along for the event
3) Say why you'd like to go for the event.

4) Drop me a comment on my Facebook page at www.facebook.com/ang3ltini so I know you're participating

Contest ends 5 October 2018, 5pm. Winners will be contacted via Facebook messenger over the weekend. Good luck!

An Adventure with Morandé Wines

Founded in 1996, Morande wines is a 20 year old name that make part of Belén Group, a group of winemakers from five related winery's — Morande, Vistamar, Mancura, Zorzal and Fray Leon that produces their own wines.     

They pride themselves as pioneers in creating and planting vineyards in Casablanca and used old, traditional Mediterranean varieties as well as unpopular grapes like the Cinsault, Carignan and Paí grapes, among others. They were also the first winery to produce late harvest wines (sweet dessert wines) in Chile and the first to be recognised as 100% sustainable.

Apart from that, they were among the first to adopt the usage of concrete ‘eggs’ (as opposed to conventional fermentation tanks, which is said to contribute to the wine's complexity and mouthfeel while softening its tannins) and using the traditional-large oak foudres (large wooden vat that allows for slow oxygenation of the wines, contributing to the development of the wine's tannic qualities) for producing their wines.

Their Adventure label is what you think it is - a playground for the winemakers to experiment and produce daring wines that breaks the traditional rules of wine-making.

I was invited to try 9 Morandé Adventure wines paired with 9 dishes from 9 different restaurants (Interlude, Sao Nam, Goa by Hubba, Joloko, Sorrok, Meatology, Tatto, Two Sons Bistro, Spitalfield's Gastrobar) in one venue at the Truffles Restaurant in Taylor's Lakeside University for a sumptuous finale that marked the end Morande's  “The Adventure’s Wine & Dine” programme that ran across these 9 restaurants from July to August. We even had the pleasure of  one of the Adventure's Winemaker, Mr Jorge Martinez, with us that night.

We tasted the following wines:

Morandé Adventure Aterciopelado 
- velvety smooth pais & malbec mix.

Morandé Adventure Vigno 
- dark fruits, dry blend of (mostly) Carignan with syrah and chardonnay.

Morandé Adventure Creole
- red fruits blend of 85% Cinsault / 15% País.

Morandé Adventure Despechado 
- a light pinot noir

Morandé Adventure El Padre 
- dark spicy vanilla from the Cabernet Franc grape, also known as the patriarch of the Cabernet Sauvignon.

Morandé Addventure Gran Petit 
- a fruity deep bold blend of Petite Sirah and Petit Verdot

Morandé Adventure Malmau 
- a tannic, berry malbec

Morandé Adventure Mediterraneo 
- a fresh blend of red and white Mediterranean grapes featuring red fruits and spices

Morandé Adventure Tirazis
- a spicy, acidic, tannic syrah

Morande Reserva Gewurztraminer (bonus!)
- a fruity, flower white wine

Cave & Cellar Sdn Bhd the official distributor of the Adventure wines series can be contacted here for more information of their product and future tasting events. For more details & queries: https://www.facebook.com/cavecellar

If you can do read the intriguing story of Morande Wines on their website: http://www.morande.cl/web/english/

- Jon

All images: Morande

New: Knowhere Bar Bangsar - Eatery, Bar, Cigars.

We had the honour to be invited to check out this fairly new restobar in Bangsar recently.

It wasn't officially launched yet, but we could see that it was already fairly popular with fellow imbibers. I reckon it's because they got the simple recipe for success right - decent pricing for a decent F&B offering in a comfortable setting.

Drinks - expect twists of classics, alongside some of the beverage consultant's (Hello Erik and Vee from Haus!) signatures. Here, they pride themselves of their homemade infusions and fat-washed spirits.  There's even tuak cocktails for the slightly adventurous.

Bacon Milo (RM30) - beef bacon infused vodka with milo 

I've been told that they use at least 50 ml of spirits per drink - so don't be fooled by how easy-drinking they may seem to be.

Kopi Negroni (RM32) - Spiced rum with homemade kopi tongkat ali liquour & kopi hitam

Since it's this place is rather new, drinks menu may change as they are still testing them out.

Sirap Setan (RM32) - lemongrass & pandan infused gin with homemade rose water, cherry blossom & sours

There's also a good range of spirits (there's even pisco and mezcal!) by shots or bottle, wines, beer (tiger, guinness, heineken on draught, and a selected choice of bottles). For those wanting non-alcoholic options, there's mocktails, juices, teas and coffees.

Smoked popcorn old fashioned (RM36) - whisky, popcorn syrup, grapefruit bitters, smoked

For the environmentally conscious - only bamboo straws are used here.

Smokin Luau (RM40) - Pineapple & cinnamon infused vodka, midori, coconut pineapple, smoked

Food - ranging from bar bites to sharing platters. It's pork-free and there's vegetarian options too. There are loads of posts out there about them, so just google it. :)

It's a smoking-friendly (for now, at least) place, with a small selection of cigars offered.

For more: www.facebook.com/knowherebangsar

The Majestic Hotel's Tribute to Hollywood's Golden Age: Bogart Spirits

“ Of all the gin joints in all the towns in all the world, she walks into mine”

That's Humphrey Bogart’s famous quote from the movie Casablanca. Before Marlon Brando and later James Dean perfected the art of mumbling while looking suave and sophisticated, it was Bogart that started it all.

The Bogart Spirits is a collection of 4 spirits - rum, gin, whiskey, vodka, by ROK Drinks Company (US) in collaboration with The Humphrey Bogart Estate.

The introduction of its gin, vodka and rum was held at the Majestic Hotel’s Cigar Lounge, a masculine, classy location truly appropriate for someone like Rick Blaine (Bogart’s character).

The gin is juniper forward with floral and fruity notes of lavender, citrus, macadamia cucumber and coriander.  The rum delivers flavours of  almond nuttiness and coconut. The vodka,
distilled 7 times, is clean and dry, with a light fruity body and spicy finish. I wished we could've tried the blended Irish whiskey which sounded like an interesting blend of single malt and grain whiskeys, matured for at least 3 years in ex-bourbon American oak casks.

To commemorate the launch, Johnny, the head bartender of The Majestic made 5 Hollywood cocktails - Ginger Rogers (gin based), Mae West (brandy based), Jean Harlow (rum & vermouth), Coco Chanel (vodka based) and The James Bond (aka Vesper) (a twist of the gin martini). With the exception of the ‘Vesper’ which is actually a classic cocktail, the other 4 named after actual famous icons of the past.

Jean Harlow, Ginger Rogers,  Coco Chanel

The James Bond

Mae West

This collection is exclusively available  at The Majestic's The Smoke House and goes for RM45 a glass and RM600 for a bottle.

For more on Bogart Spirits: http://www.bogartspirits.com/
For more on Majestic's Smoke House & Gentlemen's Club: http://www.majestickl.com/smokehouse.html

- Jon

(Images: The Majestic Kuala Lumpur)

2018 Heineken Star Serve

2018 Heineken Star Serve winner, Edilon C. Cauilan from The Beer Factory, flanked by
Andrew Woon (Heineken Malaysia Sales Director) and Carmen Chong (Heineken Senior Brand Manager) 

The Beer Factory tops again this year with a new Heineken ‘Star’ Serve champion, Edilon Cauilan from the Raja Uda (Butterworth) branch from a challenge of 7 other contestants from around Malaysia.

As with previous year's winner, the creme of the lot wins an all expense-paid trip to Amsterdam in October, the home of Heineken, and represent Malaysia at the Heineken Global Bartender Final.



Now in its 5th year, Heineken Star Serve campaign had draught masters Jonathan Chong and Thomas Ling teaching the Heineken 5-step Pouring Ritual to more than 600 bartenders across eight cities in Malaysia. The Heineken Star Serve pouring ritual involves five steps: rinse, pour, skim, check and serve. These 5 steps are the secret to delivering a perfect glass of Heineken.

Mastery of the 5 step ritual however, is not the main criteria for winning the competition. The contestants and eventual winner has to exude personality and charisma befitting of a great barkeep.



My hope is for Edilon to emulate Eddy Jay Jaimin, who won the Heineken Global Bartender of the year back in 2016.

Well done and good luck to you Edilon. Do Malaysia proud!



- Jon

Tiger Beer x WWF-Malaysia Endangered Edition Launch

The Endangered Edition collection by Pestle and Mortar Clothing (PMC) is not just another cool streetwear limited edition collection. It is Tiger Beer’s latest CSR campaign on the awareness and Conservation of Malaysian Tigers in collaboration with PMC and WWF.

This makes part of Tiger Beer's 6-year partnership with WWF in its efforts to support doubling the population of wild tigers globally by 2022.

There are 4 designers’ tiger motif t-shirt designs to choose from by four local artists - Sean Lean, Kenji Chai, Julian Oh, and Hugh Koh. All proceeds of these t-shirt sales will go to the WWF Malaysian Tiger conservancy fund.

Only 260 pieces of these limited edition t-shirts have been made, but this number is still more than the number of Malayan tigers left in the wild (estimated at 250).

These t-shirts that are priced at RM100 each and are available at the PMC flagship Bangsar store while stocks last. Online sales for the exclusive Endangered Edition collection will go live on PMC’s online shopping platform, https://www.pestlemortarclothing.com from 21 st August onwards.

For more information on the Endangered Edition collection, visit www.facebook.com/tigerbeermy.

- Jon

Images from Heineken Malaysia.

Rampur Select debuts in Malaysia

The Irish claimed to be the first, the Scots made it famous, the Americans made it different, the Japanese refined it into an art, Taiwan's mad about it.... and now, India is jumping into the foray.

After John Paul and Amrut established names of single malt whisky brands from India, Rampur makes an inroad to our shores as the 3rd and latest brand of single malt whisky from India. This brand has been floating on retail for the last few months now but only last 29th Aug, in a cozy little media launch, I managed to sample a little of this latest pride from India.

Rampur Select is produced by Radico Khaitan. The distillery that sits on the foothills of the Himalayas in a little town called... can you guess it.... Rampur. Radico Khaitan is no stranger to the liquour industry in India. Having been around since 1943, it's known to be the largest spirit producer in India.

On the nose is a crisp whiff light fruity notes. On the palate, you can taste the youth of the liquid, not much body, more fruity notes and ending with some spiciness. Overall, an uncomplicated whisky to enjoy.

It's hailed by Whisky Advocate magazine as no. 5 of its top 20 whiskies of 2017 with 93 points. Bottled non-chilled filtered and at a 43% ABV, it retails here at RM345. You can buy this online at StayThirsty.

For more: http://rampursinglemalt.com/

- Jon

(image: StayThirsty)