Whisky Live Singapore 2017 - Bigger and Better.

I'm going to list down 3 top reasons why you and your family should drive to Singapore this school holiday weekend of 25th Nov 2016.

1. The missus will want to do Christmas Shopping
2. Universal Studios for the kids… and maybe you too!
3. Whisky Live Singapore 2017!!!!

If you don't already know, Whisky Live Singapore 2017 is South East Asia’s largest and premier whisk(e)y and spirits show. Now into its 8th installment this year, this year's exhibition boasts itself to be a bigger, better and more immersive and expansive experience than before.

I missed last year's but was there in 2015.

What’s new in 2017?
A new venue which is more accessible! This year, it will be held at the grounds of Theatreworks right smack in the heart of town.

Look forward to:
The event will, for the first time in South East Asia, unveil Nikka Coffey Gin, Nikka Coffey Vodka, an Old Pulteney 25-year-old and the 1983 vintage Old Pulteney!

Business as usual:
A cocktail and food trail will be dedicated for a celebration of cocktails and food to add to the festivity. Expect cocktail booths by spirit types – gin, tequila, rum and many more, and food by different cuisines.

This year will feature more than 50 brands and 150 expressions of whiskies and spirits.

Details: 
Date: 25th and 26th November 2017 (Saturday and Sunday)
Time: 1.30pm – 8.30pm
Venue: 7213 Mohamed Sultan Road Singapore 239007

Buy tickets:
Tickets are available for purchase via:
1. Peatix
2. Whisky Live 
3. Maison du Whisky at 80 Mohamed Sultan Rd., Singapore 239013

Last checked on its website, single day tickets are still available at SGD99 per day and going fast. VIP tickets is still available (as of 10th Nov 3pm). These were what whisky geeks were clammering to get their hands on; for the opportunity to taste some of the world’s rarest and private collection of whiskies in the private vault section.

A post shared by Fireangel (@fireangel80) on Nov 29, 2015 at 9:17pm PST

Last words:
Still not convinced to go? Simple math: RM300 for 150 expressions, you're looking at RM2 per dram per expression, what a steal!

Don’t say I #bojio!

For more:
http://www.whiskylive.sg/
https://www.facebook.com/WhiskyLiveSingapore/

A wine experience with Zenzero & the Gladiators from Antinori

Recently we had the privilege of an invite to Zenzero Restaurant & Wine Bar at St Mary’s Residence KL for a wine pairing dinner featuring Italian wines from Antinori Winery, hosted by Mr Guido Vannucchi from Antinori itself.

As with most wineries, Antinori is steeped in history, being in production for over 6 centuries and family ran for 26 generations. The winery sits in the Tuscany and the Umbria region of Italy, home of many great Italian wines.

Like gladiators of the past, 6 Antinori champions were presented to us for our palates' entertainment, accompanied by an exclusive Italian food pairing menu curated by Zenzero.

We started with a bubbly, the Antinori Montenisa Franciacorta Brut. Fruity and dry, it is said that it could rival a respectable bottle of champagne. Paired with a delightful assaggini of canapes, it sure whetted our appetite for more.

Next came Villa Antinori Bianco 2014 paired with an amuse bouche of cold angel hair pasta with smoked salmon and salmon roe which was a joy in every bite. Guido mentioned that this would be considered an entry-level wine. Fresh and crispy, it was super easy drinking. It's a bottle one could introduce to first-time wine drinkers. This is not one meant for keeping, but to be consumed young to retain its crispness.

Moving on to something heavier, we had the La Braccesca Vino Nobile di Montepulciano 2014 with the Black Angus Carpaccio "Quattro Formaggi" which did not disappoint. The darker berries and some spiciness begs for food in your mouth. When paired with the paper thin slices of black angus carpaccio dressed in aged balsamic vinegar and 4 different cheeses comprising of Gorgonzola, Fontina, Grana Padano, and Goat cheeses, it was a sweet marriage.

The Il Bruciato 2014 vintage came next paired with Pearl Barley Risotto in drunken cheese and pine nuts. Now for those of us expecting ‘rice’, the barley in place of actual risotto was rather interesting as the barley was more chewy than your typical grain. The woody, fruity finish from the wine was light enough to match with this risotto.

The main course of Black Angus Tenderloin & Foie Gras was paired with Guado al Tasso 2012.  What makes this wine special is that the harvesting and selection of the grapes of the wine is exclusively done by hand, then after being aged in a year in French oak barrels, only the finest batches are chosen to be blended again for another 6 months in oak.

The legs on this went on forever and what caught me by surprise was the curry leaves scent I got on the nose. The dish itself was easily the highlight of the night as the steak was done well (never well done, please!)  and the foie gras perfectly creamy. Our group pretty much savoured this in silence, with an occasional ooh or aahs punctuating the air when a bite or sip was taken.

Lastly for dessert, a sweet wine, Vino Liquoroso Santa Cristina Donato degli Antinori, was paired with a Lemon and Thyme cake and Cannoli alla Siciliana, which was so cheerful it looked the sun had sneezed its rays on the plate, thanks to the melted candy (I think) garnish.

For someone who has a fondness for old world wines, these Italian wines was right up my alley. If we had to choose our winner tonight it had to be the complex and bold Guado al Tasso 2012. Of course, having it paired with what was our favourite dish of the night might have helped skewed my bias towards it.

Mr Guido shared with us his belief that wine is pleasure. Well, this session was definitely more than a pleasure. Thank you all for having us. Salute!

- Jon

The Bacardi Legacy Cocktail Competition finally comes to Malaysia!

The title pretty much says it all. This may be new to us in Malaysia, but any bartender worth his salt know that this has been going on for nearly a decade all over the world and it is one heck of a big deal.

Avante, Bacardi 8 Old Fashioned, Haole and the Chai Sour.

The Bacardi Legacy Cocktail Competition is a global competition which requires participating bartenders to not only create a Bacardi rum cocktail that has the potential of being a modern-day classic which would get listed in bars, but to also run their own promotional activities to market their drink to both consumers and bars.

The first stage begins locally in each participating country, where the national winner will then compete in the regional stage. The regional winner moves on to the global final to compete with the best on the planet - in 2018, that will be in Mexico City. This year, the winner was the animated Ran Van Ongevalle from Belgium, with his Clarita. You could check his performance out on Youtube to get a sense how next level this competition is.

A post shared by Fireangel (@fireangel80) on Sep 25, 2017 at 5:49am PDT

The boys at Bacardi, along with SEA Brand Ambassador, Richard Paiva, also took the opportunity to throw a little party, inviting media and the bartending community to check out shots and shots of the Bacardi 8 Anos, an 8 year old rum. We also were also treated with Bacardi cocktails by guest bartender Syafiq Rahim from 28 Hong Kong Street, Singapore at Jack Rose.

Syafiq messing around for the camera

Looking forward to see what our local boys can bring to the stage next year. Make us proud!

https://www.facebook.com/BacardiLegacySEA/
https://www.bacardilegacy.com

Launched in Malaysia: Phraya Rum - the "Premium Rum of Asia"

The Rum Bar Kuala Lumpur recently hosted the official launch of Phraya Rum into Malaysia. Yes, “Phraya” is the same name as the major river that flows through the Kingdom of Thailand. Phraya is also a titular meaning for 'high ranking' and thus the name for the product of this proud nation.

This rum is distilled, matured, blended and bottled in Thailand. It's matured in charred oak barrels between 7 and 12 years, hence they call themselves a “Deep Matured Gold Rum.” Its distinctive gold metallic filigree cuff wrapped around the bottle lends it a lux look, to capture the brand's claim of it being "Asia's premium rum".

Phraya plays up its Eastern heritage and philosophy in its marketing, governed by the four natural elements, Fire, Earth, Air and Water. The Fire comes in the form of the charred oak barrels the rum is aged in. The Earth is responsible for the quality of the sugar cane, grown in Thailand’s Nakhon Pathom. The Air is the tropical climate of the region, and the aging warehouses are buildings set on stilts over cool lagoons to moderate the hot weather. The water is, well, water, naturally occurring near where Phraya is distilled.

A post shared by Fireangel (@fireangel80) on Nov 2, 2017 at 6:33am PDT

Rum Bar KL's #Phraya Rum Cocktails at the official launch

The brand has in its merit won a Double Gold medal at the prestigious 2013 San Francisco World Spirits Competition, earning 95 points and the description “ultimate recommendation.”

It's good story, and at the end of the day, it's also a pretty damn decent rum. At 40% ABV, it's got quite a nice mouthfeel, not overly sweet, and strongly reminds us of coconut candy. Mmmm..

Distributed by the folks at Single & Available and retailing for about RM238 a bottle, you'll also be able to find this in selected bars and F&B outlets like the Rum Bar, Jungle Bird, Mish Mash, Coley and Ekkamai.

- Jon

Eat Drink Play @ Tujo

Tujo’s Brasserie and Grill may just be one of the most well kept secret in the heart of KL for diners and drinkers. Seldom mentioned but highly praised by its regular patrons, this place shares the same DNA with its sister outlets, SOULed OUT, WIP and Hubba Hubba (and now the recently launched Goa by Hubba, we'll get to that in other post) of pairing a well thought-out menu with great service.

A post shared by Fireangel (@fireangel80) on Oct 1, 2017 at 1:02am PDT

They have just recently rebranded with a new tagline of Eat Drink Play and added some naughtiness into the BAR-sserie. Now when you venture inside you'll feel like you've entered into glasshouse surrounded by lush greeneries, right in the middle of the concrete jungle.

From the menu side of things, here are some highlights from their new food menu:

The Tomahawk, a 1.3kg Sanchoku Wagyu from Australia is now on the menu, along side the cheesy raclette and various grilled meats and seafood with an assortment of marinades.

There's the  lemon pepper halibut and black miso haddock plus a whole lot of other new stuff like the short rib nasi lemak, pastas, pizzas, salads, soups and other light bites.

On the liquid side of things, Tujo's introduced a  new range of cocktails. These 16 new cocktails feature local ingredients and are inspired by everyday Malaysian drinks with an alcoholic twist. There's the Hang Li Mau (a limau ais inspired rum concoction). The ABC (Alcoholic Batu Campur with tequila and Irish cream liqueur). There's also the Milotini (milo dinosaur) and Seniorita Mawar (Sirap bandung) among others.

But what got FA got all excited was this DIY Bloody Mary Bar. For RM60++ you get to make your own customised bloody mary (it's decently strong) with a mix of salts, garnishes and condiments for 2 hours. And you know what goes well with Bloody Marys? The fresh raw oysters from their new oyster bar!

A post shared by Fireangel (@fireangel80) on Oct 1, 2017 at 2:09am PDT

Yes, the Bloody Mary Bar was FA-approved.

Thanks for having us Tujo, we had a blast!

- Jon

The Brasserie @ St Regis hosts Chef Ryan Clift and Hennessy

We were fortunate enough to witness the brilliance of Chef Ryan Clift (of the famed Tippling Club) recently.

Chef Clift took over the St Regis' Brasserrie from the 26th to the 29th Oct for a 4 course lunch (RM338 or RM438 with Hennessy Cognac pairing), 6 course dinner (RM438 or RM538 with Hennessy Cognac pairing) and Sunday brunch (price starts at RM298 or RM468 with Hennessy Cognac).

We were invited to sample a 5-course permutation of the menu thanks to Hennessy Malaysia.

After an assortment of breads, the first course was a bowl of condensed tomyam mousse, served with a pair of char-grilled capsicums. Honestly, it's not a great looker but the capsicums tasted so damn good! This was paired with a refreshing Hennessy Highball (lime, lemon, passionfruit, syrup, soda and VSOP).

The smell of vinegar permeated the air from the Petuna ocean trout with beetroot, smoked ox tongue and horseradish cream. The brilliant red "coral" from the beetroot was quite a sight and the dish was a taste explosion of contrasting sweet and sour flavours. This was paired with easy-going and sweet The Radicle cocktail made with muddled raspberries, syrup, lemon a bit of absinthe and the VSOP Hennessy.

The Roasted Leek & Potato Consommé, with Parsley Root, Parsley Chlorophyll, and Wild Herbs was quite vegetal and looked too cute to be eaten, like it was a tiny little terrarium. It was surrounded by a creamy soup which was Clift's mother's recipe. A little taste of home and heartiness made wholly from white wine. The Wild Turbot followed after, with faux squid risotto, lobster and turnip on watercress emulsion. Having them all with the Hennessy XO was swell.

The A4 Toriyama wagyu (with horseradish burrata, Japanese fruit tomato and artichoke) was easily the highlight of the night. Served wrapped with wafer thin slices of home-cured wagyu beef, the umami-ness of the combination made my mouth water. Washed it all down with the XO, it was perfect.

We had a taste and even the scent of outer space as a bonus. We had some cool-looking condensed cheesecake pills (delicious), mandarin and Madras curry sorbet space rock, and the smell of space on that comic card. Clift said that he was given the permission by NASA to access to an astronaut's used space suit to figure out the scent - which he had emulated on this card. This prelude to dessert was truly out of this world.

The actual dessert was Texture of Coconut - which was a coconut dish presented in different textures, accompanied by the Coco Loco cocktail which was a twist of a Brandy Alexander with the addition of yuzu sake.

Much of what we’ve been fortunate to sample was nothing short creative. Thank you for this wonderful opportunity, Hennessy.

- Jon

Draught Anywhere with the New 325ml Carlsberg Smooth Draught

The first thing that will come to mind when you hear "Carlsberg Smooth Draught" is probably, "Oh, it’s Carlsberg Draught, like from a tap".

A post shared by Fireangel (@fireangel80) on Oct 3, 2017 at 5:08am PDT

Well, not quite, but you won't be too far off from the truth.

Carlsberg Malaysia introduced Carlsberg Smooth Draught last year with the intention of replicating the "smooth feel" of a draught beer in a can/bottle via a different brewing technique (and based on my personal observation, I think the slightly lesser ABV also contributes to the smoothness).

Carlsberg Malaysia’s Managing Director Lars Lehman wants you to enjoy (what is) Probably the Smoothest Beer In The World anytime, anywhere - be it in a plane, out in the desert or probably at the peak of a mountain.

Unveiling the smaller 325ml sized bottle was great excuse (hurrah!)  to throw a party earlier this month at the Eight Gourmets Gala (EGG), Pinnacle Sunway.

The introduction of the 325ml bottle completes the brew’s existing portfolios of the 580ml bottle, 320ml can and 500ml can, to make it even more accessible to outlets that prefer to offer the small-sized bottles in their outlets (like nieghbourhood bars, modern F&B outlets, golf clubs.... ).

In conjunction with this launch, if you purchase 1 bucket of Carlsberg Smooth Draught in 325ml bottles, you'll get a free retractable USB cable all October. In November, if you purchase 4 big bottles of 580ml or 2 buckets of Carlsberg Smooth Draught in 325ml pint bottles, you get a free multipurpose lighter.

In addition to that, golfers can get a sleeve of TaylorMade golf balls with the purchase of 2 buckets of Carlsberg Smooth Draught in 325ml pint bottles across all participating golf clubs.

For more - check out www.facebook.com/CarlsbergMY or www.probablythebest.com.my.

Meanwhile, I came across this funny little video by MGag about how times have changed, complete with a feature of Carlsberg Smooth Draught, of course.

Thanks for the fun party, Carlsberg. Until next time!

- Jon

#ProbablyTheBest
#DraughtAnywhere

Funky Fireball Friday @ Souled Out

If you're an American, this drink of the devil needs no introduction. If you're not,  a quick read about Fireball whisky on its website describes itself like this:

“...just imagine what it feels like to stand face-to-face with a fire-breathing dragon who just ate a whisky barrel full of spicy cinnamon. Live it, love it, shoot it – what happens next is up to you”

“Taste like heaven, burns like hell…”

Yup, it's pretty much a party drink.

Fireball Cinnamon Whisky is a mixture of whisky, cinnamon flavoring and sweeteners.. The product originates from the cold depths of Canada in the mid-1980s, and for a long time was little known outside of Canada until recently. It is bottled at 33% abv and so sweet that American college frat boys chug this straight from the bottle. And now, it is available in this part of the world.


If you're wondering how to get yourself a taste of this, wonder no more as Souled Out Desa Hartamas recently launched its Funky Fireball Friday. What this means is that every Fridays, there will be Fireball whisky cocktails.  Of course, what's a Funky Fireball Friday without Fireball bottle and shots promotions? Go get it.

Get your happy on with the Fireball Mojito, Fireball Citrus and Fireball Espressotini.

The Funky Fireball Friday at Souled Out will run until 10th Nov 2017. So, the next time you have a party where shots and 5 second pours are in your agenda, try it with the Fireball. It's easy to chug because it's sweet and would probably hurt you less than tequila, gin or regular whisky. Win!

- Jon

#funkyfireballfriday

Babilicious Naughty Nuri’s (Malaysia)

You can't miss it. Babi is everywhere in Bali and so is bebek.. I really don’t know what our non porcine eating brethren eat in Bali because these are the must-do things to accomplish in this delectable tiny Island in the sun. .... Ah.. they probably eat a lot of ulam which makes sense as this fast growing touristic destination seem to be very big with vegan yogis.

On a trip to Bali some months ago we had to make Naughty Nuri’s Ubud a must do stop. Lo and behold that we were somewhat surprised that it was a warong situated smack in parts unknown off Ubud central.

Naughty Nuri’s opened its first outlet in Malaysia a few years ago and now has sprung to a 6-outlet strong crowd favorite go to place for pork ribs.

A post shared by Fireangel (@fireangel80) on Jul 31, 2017 at 7:44am PDT

The signature rack ribs in Ubud did not disappoint and went superbly well with a bottle of cold beer.

So forward a few months later and we had an opportunity to check out the outlet in Lifecentre, KL. You’d like to know that the menu in Malaysia is more extensive and varied than in Bali. For one, we have here the balinese style bebek and a more extensive drinks menu to boot.

Here is what we had to sample at the Lifecentre:

Signature BBQ spare ribs (RM49) - on the sweeter side. You can see that the glaze from the Malaysian version is thicker than the Ubud version, which is drier.
BBQ Pork chop (RM25) - also on the sweet side. We were told that the sweetness is a Balinese thing.
Signature pork salad (RM28) - the opposite of healthy with a generous rack of siew yoke which is a good full meal for 2.
BBQ satay lilit (RM26) - grilled pork paste and herbs on a lemongrass stick.
Balinese Ayam Bertutu (RM35) - think chicken rice, but sweeter meat.
Indonesian style mee goreng (RM25) - This came with siew yoke toppings... and one can never go wrong with siew yoke toppings.

Pork was obviously the order of the day. Yum.

Of course, since they have an array of drinks on menu and this is a drink blog, we had to have drinks.

Asam Boi Mojito (RM29), Kiss My Bud (RM45), Nuri's Punch (a RM28.80 mocktail to share with 6), Lychee Martini (RM29)

Just 2 things to note if you do order any of its signature drinks.

1) Do specify if you prefer your beverages kurang manis (they are on the sweeter side).
2) If you do order a martini, the Naughty Nuri staff will shake (shaken, not stirred) it in front of you with a big song and dance. It is quite a sight and entertaining.

They do have a selection of beers and spirits too if cocktails aren't your thing. You really can't have your babi without and ice cold something something.

If you are up for an alternative buffet experience do give Naughty Nuris Sunday Snout to Tail buffet a try. It’s priced at 49.90++ and served between 11am-3pm and features most of the items mentioned and more. This deal is a steal.

Look at this FA stuffing her face.

Don’t say I bojio ah!

- Jon

The Whisky Society 2017 (Win Tickets!)

Back for its 3rd year, The Whisky Society event is an intimate tasting session for anyone remotely interested in whiskies.

It first started off in 2015 as a private whisky tasting session for 150 people, serving just 10 scotch labels. In 2016, over 400 guests sampled more than 30 types of whiskies from all over. This year will feature not only whiskies, but also other spirits like rum, gin and sake.

The Whisky Society 2017 will be held on 28 October 2017 (Saturday) from 2-10pm at the SOCIALMEX Hall (13A, Jalan Pelukis u1/46B, Temasya 18, Glenmarie).

Price stated below includes a complimentary tasting glass:
Standard ticket (whisky only) : RM129
Premium ticket (whisky +  other spirits) : RM159
Buy 3 premium tickets free 1 : RM450
*Selected premium drams also available at the individual booths for an additional fee.
Purchase your tickets here.
Promo code: TWSANGELTINI for rm30 off the standard or premium tickets. 

For more:
About Whisky Society: https://www.facebook.com/whiskysocietyMY 
About the 2017 event: https://www.facebook.com/events/1905453843039978/

Drink responsibly and stay safe okay! See you then!

WIN TICKETS TO THE WHISKY SOCIETY 2017!

Contest time! Win a PAIR of the premium tickets for you and your friend. Simply follow these steps for a chance to win:

On Facebook:
1. Like my Facebook page (if you haven’t already!)
2. Tag a friend on my page and comment why you'd like to go.

Contest ends at the end of the week - 22 October 2017  and other T&Cs apply (ie: I say so!). Winners will be PM-ed for personal details – so make sure your Facebook page is accessible for me to PM you!

The Singleton of Glen Ord - Forgotten Drop Series

The happy Singleton family (Image: MHDM)

A group of us were whisked off to Genting's exclusive Ltitude to check out the launch of The Singleton's Forgotten Drop Series which is an annual release drawn from the brand’s rarest whiskies.

Before the main event, we were plied with the loads of 12 year old (the legal sort, of course) straight or via the bar's own Glen Sour (Singleton 12, lemon juice, maraschino cherry, gula melaka, dark walnut bitters, orange peel oils and egg white) which was like having dessert before the mains (so naughty!). The 15 and 18 from the core range was also served.

Thanks for feeding us and making sure that we drink responsibly (Image: MHDM)

Of course, we can't drink on an empty stomach. We were fed with a full 4 course meal, curated by Steven Chou Yu Liang, the Chef De Cuisine at The Olive to pair with the whiskies.

The supporting star of the night was the 18 Year Old Cask Strength, which is also newly launched in Malaysia to celebrate the distillery’s 180th anniversary. Bottled at 58.4% ABV it is only made available selectively with the starting price of RM 624.00.

On the nose, I get coffee, some creme brulee, dark fruits, a hint of sulphur. With some water, the vanilla opens up. On the mouth, viscous, oily... It feels like it's evaporating from the moment it touches my tongue.

With our stomach lined, and appetite whetted, the star of the show was finally presented - The Singleton of Glen Ord 41 Year Old. It's limited to 600 bottles worldwide and only 24 bottles in Malaysia. Bottled at 49.9% ABV, it retails at RM 15,193.00 per bottle.

Matured in a refilled American oak (which is quite unusual for the Singleton), I get nangka fumes on the nose... some marzipan... fruit cake, perhaps?

What a treat!

Rajesh Joshi (MD of MHDM),  Ervin Trykowski, (The Singleton Global Scotch Whisky Ambassador) and
Chou Yu Liang, (Chef De Cuisine at The Olive) joined the party too.  (Image: MHDM)

Contact diageoinfo@mhdm.com.my if you're interested in getting any one of these babies and if you get it, as usual, don't forget to jio!

Thanks for the lovely time, guys! Slainte!


For more: https://www.malts.com/en-gb/our-whisky-collection/the-singleton-of-glen-ord/

#TheSingletonMY 
#TheSingleton

Malaysia Wine Fiesta 2017 (Win Tickets!)

So, by now, you would’ve heard that the Better Beer Fest 2017 is now canned (sorry, too soon?). Apparently the fate of the Klang Valley Octoberfest celebrations are also uncertain now.

But, let's not get this put a damper our spirits (...sorry). There is still a Wine Fiesta 2017!!

The banner pretty much says it all - Malaysia's largest annual wine festival is back and features 70 wines from 29 wineries across 8 countries (from France, Italy, Portugal, England, USA, New Zealand, Australia and South Africa) for 3 days.

Details:

Malaysia Wine Fiesta (30th October)
Try, taste and buy all the wines from 3pm to 10pm
Roof Garden, Damansara City (DC) Mall
RM98 nett for early birds until 30th September, RM108 nett and RM130 nett for walk-ins.
Click here to purchase tickets.

Winemakers’ Dinner (31st October)
Enjoy a specially curated food menu by Chef James, pair it with all the wines and chat with the winemakers.
Mr.Chew’s Chino Latino Bar, Bukit Bintang
Only 80 seats available at RM320++/seat
RSVP to +6016 228 2084

Samadhi Carnival (1st November)
A collaboration with the Samadhi Group in conjunction with their 18th anniversary,  it promises to fill you up with food, wine, music and a good time at Tamarind Springs. Plus stand a chance to win prizes when you hashtag #SamadhiCarnival2017 and #LSAxSamadhi in your event day photos.
RM123 nett (till 30 September), RM153.75 nett
For more and to buy tickets: Click here

More info about the organiser and event: https://www.facebook.com/straitswinecompanymalaysia/

#WineFiestaMY
#MyStraitsWines

WIN TICKETS TO WINE FIESTA 2017!

Thanks to the folks at Straits Wines, win a PAIR of tickets & try ALL the wine you want for FREE! Simply follow these steps for a chance to win:

On Instagram:
1. Like my Instagram page (if you haven’t already!)
2.  Share the event poster on your instagram page (make sure it is open to public) 
3. Tag a friend on my page and comment why you think you should win.

On Facebook:
1. Like my Facebook page (if you haven’t already!)
2. Share my FB Wine Fiesta post on your Facebook timeline (make sure your settings is set to public) 
3. Tag a friend on my page and  comment why you think you should win.

Contest ends at the end of the week - 16 October 2017  and other T&C apply (I'll make it as I go). Winners will be PM-ed for personal details – so make sure your Instagram/Facebook pages are accessible for me to PM you!

I’ll see you there. Don’t say I #bojio!

-Jon

John Walker & Son’s XR 21 Mastery

Johnnie Walker is arguably one of the most popular blended whisky brand in the world. Any whisky drinker worth his/her salt has probably drank a Johnnie Walker product if not started with one.

Many exceptional blends have been produced by Johnnie Walker & Sons and the XR 21, produced as part of their premium Prestige line of products is one excellent product.

The XR 21 is a product inspired by Alexander Walker II to honour the commemoration of his knighthood he received in 1920. Alexander Walker II was a master blender like his father and his grandfather before him, who devoted his life to making exceptional whiskies. Inspired by Sir Alexander’s own hand-written notes, it is blended from the exclusive Johnnie Walker reserve of rare whiskies, all of which have been matured for a full 21 years.

I was lucky enough to enjoy an a gastronomical experience with XR 21 recently.

We were transported to the elegant Khoo Kongsi in Penang, one of the prestigious UNESCO heritage clan houses in Malaysia owned by the Khoo (surnamed) clan. Against the backdrop of lighting, the Khoo Kongsi was transformed into a courtyard of entertainment, where we dined from the stage of the opera house overlooking the temple.

The 4 course delectable menu meal served was selected with the highlight of local (Penang) ingredients and tastes made Chef Spider Kong, chef owner of private dining restaurant, Soul Food in Penang, and Chef Jeffrey, the Head Pastry Chef at Metisser Dessert Parlour in Penang.

Balanced and elegant, the XR 21 has intriguing layers. Sweet honey, fruits and spices with smoke coming through. At 40%ABV, with a splash of water, the fruitiness is even more pronounced.

At the later part of the night, another surprise was revealed to us. A special tasting was arranged for another exceptional whisky; the Mortlach 21 - which is one of the whiskies blended into the XR 21, lending it its honey sweetness.

The XR 21 Mastery is a platform created exclusively for Malaysia, featuring local hidden gems and culinary experts to pair with the XR 21. For more information on the XR 21 Mastery, contact diageoinfo@mhdm.com.my

What a great mini holiday this was. Slàinte mhath Diageo!

- Jon

East Imperial's 5th Annual Gin Jubilee 2017 has arrived in KL

Celebrating everything G&T, participated by over 100 bars across Singapore, Hong Kong, Phnom Penh, Bangkok, Shanghai and Auckland, the Gin Jubilee will be in KL starting tomorrow.

A post shared by Fireangel (@fireangel80) on Nov 26, 2016 at 9:54am PST

So what’s in store for you, dearest KL-based imbiber?

1. 21 variations of the gin and tonic... from 21 participating bars in KL from 13- 16 September 2017:

Using Kyrö Napue:
Insan Nurull from Pahit
Mattman Joseph from Skullduggery

Using St. George:
Golam Kibria from Jack Rose
Alvin Au Yong from Birch

Using Fords Gin:
Ali Aye from PS150
Desmond Yatigammana from JungleBird

Using Gin Mare:
Alvin George (Loco) from Coley
Kelvin Lee from Bonfire Restaurant & Bar
Erik Fiza from Suzie Wong

Using Bombay Sapphire:
Kay (Khir Johari) from Virgin & Throne
Jovilane Maghanoy from Opium KL

Using Hendrick's:
Roymark Arusab from The Pawn Room
Jiffy Madredijo from Ril's Bangsar

Using Death's Door:
John Buxton from Encore by The Vault
Ebony Hogg from Sticky Wicket

Using West Winds:
Nik Syafiz from Locker & Loft
Anand Pirinyuang from Shelley Yu's

Using Citadelle:
Osmund Bernard from IKKI
Kazi Tanbir from Hyde at 53M

Using Botanist:
Joe Ngui from Omakase + Appreciate
Mitchell Raymond from 61 Monarchy

Say hello to your 21 friendly participating KL bartenders!

2. Win an all-expense paid 3-day trip to Singapore:

To vote for your favourite g&t and stand a chance to win a free holiday :
1. You'll first need a public Instagram account.
2.  Follow @eastimperial on Instagram
3. Post a picture of your favourite bar’s Gin & Tonic
4.Tag @eastimperial.
5. Post up the bar’s name, and use the official hashtag: #GinJubilee2017.
6. Accompany it with a clever caption
7. Make sure you post between 13th to 16th September.

Your vote counts because KL's favourite G&T from the winning bar/bartender will then go on to compete with winners from the other 6 countries for the ultimate title of “Asia’s Best Gin & Tonic” at the jubilee grand finale in Singapore this December.

3. Attend guest shifts and masterclasses by brand representatives from various gin distilleries and international bartenders.

Check out the jam-packed schedule of activities here:  http://ginjubilee.com/calendar

DRINK ALL THE G&T

4. A Big Gin Lane Finale Party with RM25 G&Ts all night!

Date: Saturday, 16 September
Time: 6pm – 12.00am
Venue: Plaza Batai, Damansara Heights

Don’t say I Bojio!

For more: http://ginjubilee.com/

The Heineken Star Serve National Finals 2017

Heineken Bhd travelled across Malaysia and selected 8 of the best beer pullers to tap the perfect pint of Heineken draught beer in the Heineken Star Serve (which used to be called the GAB Professional Solutions Academy before the brewery re-branded) National Finals that ran last August.

What makes a perfect pint Heineken pull? It involves its signature "5 part ritual": the rinse, the pour, the skim, the check and the serve. And for the finalists, this ritual is to be completed in 4 minutes.

Now in its 4th year, the Heineken Star Serve is a global programme that educates bartenders so they know how to serve the perfect pour of a draught Heineken.

Unlike in the previous years, Heineken International announced that there will be no Global Bartender Finals for 2017. However this international event will be back next year. Last year, Malaysia was put on the map when our local boy bagged 1st place at the Global Bartender Finals in Amsterdam.

This year’s Star Serve National Finals was clinched by Daimler Kenn Cagas of The Beer Factory, Kota Kinabalu and he won himself an all-expenses-paid trip to Amsterdam to explore the Heineken Experience.

Syabas to Daimler!

- Jon