Insta Weekly: Whiskies, Spirits & Bars

Hi readers!

Updates will be sporadic for the next 2 months until April. Not only will I be too caught up with my offline commitments, but I will also have to majorly cut down on leisurely drinking (TEMPORARILY ONLY, DON'T PANIC).... unless it's in an event, which I won't say not to, hehe. Meanwhile, feel free to get quite frequent updates from my Instagram (lots of of silly daily shenanigans) and Facebook page. Happy chinese new year, happy chah goh mei and happy valentines in advance!

Old Parr is all the rage.
Evidently an underground popular whisky, my uncle introduced it to me 2 years ago... and then I hear it get mentioned more and more. It's a legit scotch, no doubt - 1 of Diageo's many, many brands. If you can get your hands on it for a good price, it's a very decent house pour.

This Old Parr seems to be the in thing among local businessmen lately. The label is over 100 years old but this expression is just over 25 years old, which is now only gaining popularity in Malaysia. I wonder why so low key. It's an easy-to-drink everyday scotch. I suppose it's perfect for business entertainment and doesn't quite hurt the bank account. What do you make of it? Edit: evidently always been quietly popular. I just didn't know about it #drink #booze #alcohol #whisky #blendedwhisky #scotch #whiskey #oldparr #angeltini

A photo posted by Fireangel (@fireangel80) on Jan 11, 2016 at 6:38pm PST

Insta Weekly: Cocktails drank, Places Visited & Chinese New Year is coming!

Spirit of choice + limes + sugar + ice = easy homemade cocktail
Caipirinha is just the above with cachaca. You can also try it with any other white spirit.

An ice cold Caipirinha for your hot evening, perhaps? Easy to make. Cachaca + 1 lime cut into wedges + sugar + ice. Can use vodka, sake or even Campari in place of cachaca. #drink #booze #alcohol #cocktail #caipirinha #cachaca #homemade #angeltini

A photo posted by Fireangel (@fireangel80) on Jan 5, 2016 at 11:15pm PST

Launch: Tiger White Ale Wheat Beer

Tiger launched this new beer just last November 2015 at Black Box, Publika - 2 years after the launch of Tiger Radler (a shandy variant).

Insta Weekly: Stuff to Try & Places to Check Out.

Give the Hoegaarden ice-cream @ Rekindle ss2 Cafe a go
Sounds a strange but not a bad experience at all.

Hoegaarden ice cream. The moment I saw this I knew I had to have it. It tastes like hoegaarden (wasn't sure what to expect) ! But a creamier, milkier, yeastier, coconutish hoegaardenish ice cream. Not unpleasant, just... odd. Goes so very well with their long back (we tried) though. Maybe can make into affogato of sorts? RM10 (ouch). Here's an idea : why not try making ice cream stout next time! Or kahlua! Or bailey's! Coffee here is excellent and there's a huge variety of cakes. 100% will return to try. #angeltini #fanomz #coffee #cafe #cafehopmy #klcoffeespots #pjcafe #pjcoffeespots #cakes #dessert #pastries #ss2 #petalingjaya #selangor #Malaysia #klcafe #malaysiancafes #icecream #beer #hoegaarden #rekindless2

A photo posted by Fireangel (@fireangel80) on Dec 29, 2015 at 7:41am PST

Insta Weekly: All the Whiskies I've Tried and Probably Can't Buy :(

December's usually quiet, and last week was no exception. Haven't had the inspiration to mix drinks lately. However, I did have all the luck to try Other People's Stash of whiskies. <3

Trying something new this week. Let's see if embedding my Instagram pictures directly onto my blog works for you - please let me know if you can't see any of the images below?

Note to self, BUY THESE:

1. The National Trust for Scotland Glen Garioch Highland Single Malt Scotch Whisky (43% ABV)

Note to self: you like this whisky! Get it when you see it! Thank goodness for OPS (Other People's Stash). Otherwise I would've never been able to experience half of the stuff I've been able to experience. Thank you x 1000 all of you, you know who you are! #drink #booze #alcohol #singlemaltwhisky #singlemalt #scotch #whisky #glengarioch #highlandwhisky #angeltini

A photo posted by Fireangel (@fireangel80) on Dec 20, 2015 at 11:46pm PST

Post Event Report: Tiger Bites Street Food Festival aka #MyTiger Bites Finale

For 2 months, Tiger ran a #MyTigerBites campaign that encourages foodies to create a street food trail across Malaysia with the promise of exciting prizes and a grand prize of an all-expense paid trip to Taiwan for two.

Insta Weekly: Harrison's Wine Shop Promo - Oyuwari Whisky - White Oak Akashi - 61 Monarchy - Inside Scoop Boozy Ice Creams

Harrison's Wine Shop @ Jalan 222 Festive Promo. 



It's that time of the year where Harrison's festive wine promos are on, just in time for Christmas & CNY. Prices of wine start from upper RM30 and up. They also distribute Tullibardine whisky, by the way. I've already popped by to get my hands on a few bottles. Stock up before stock runs out. :)

New: Gyukingu Japanese BBQ New Outlet @ Sri Hartamas (Feat. Wine Pairing Dinner)

Spurred on by the success of their first outlet at Kota Damansara, Gyukingu has ventured on to open their second one - at the super happening hub of Sri Hartamas.

Gyukingu specialises in Japanese BBQ or yakiniku. While not an uncommon concept locally, what sets them apart from the noise is their focus on premium cuts of meat.

I've been to the Kota Damansara outlet before and was quite wow-ed by it. I have Japan-crazy friends (who makes annual/bi-annual trips to Japan) who claim that this is one of the better yakikinus available in Malaysia and the price while steep, is fair for its quality. All I know is this - it made an impression and I knew another trip was due some day soon.

So it was a very nice surprise when a bunch of us were kindly invited by the team from Cleansui (who are Gyukingu's official water filter system providers) to commemorate the opening of new outlet with a yakiniku wine pairing event. YIPPEE!

Insta Weekly: Strongbow Red Berries - Glenfarclas Tasting - 44 Bar @ Dr Inc

There were more updates on my instagram last week actually, but I'll only be featuring a select few which I feel is worth re-sharing here. If you'd like to be spammed daily and in bite sizes, feel free to follow me on instagram. :)

Strongbow Apple Ciders Red Berry

Experience: Eight Gourmets Gala's Monthly Wine Tasting Feat. Canaletto & Carpineto Italian Wines

Was invited to check out one of Eight Gourmet Gala's (EGG) wine dinner sessions recently.

L-R: Carpineto dogajolo bianco igt, Canaletto pinot grigio, Carpineto dogajolo rosso igt, Carpineto chianti classico docg, Carpineto brunello di montalcino docg

Launch: Mortlach Single Malt Scotch Whisky

When a representative from Diageo teased us by saying that the Mortlach was coming to Malaysia soon, the few local whisky geeks I knew squealed like little girls. Surely that had to mean something awesome.

Insta Weekly: 3 weeks in Summary

Argh. I've been terrible I know. 3 weeks and no Instagram summary. Even if no one reads it but me, the point of this segment was to record my boozing experiences. It's been quite a crazy past 3 weeks and I keep forgetting I'm no longer 18 - so sustaining strenuous days (nights) mean more time is required for recuperation - something I keep forgetting. If you're in your mid 30s and enjoy your night life and spirits as much as I do, please share with me your secret for your endurance.

Anyway,  3 weeks in summary by events, bar visits and booze imbibed begins now :

Events: Yamaguchi Fish Market & Gekkeikan Sake Launch - The Glenlivet Pairing with Vom Fass Edible Oils - Tiger White Wheat Beer Launch - Blue Elephant Turns 1 - Whisky Live Singapore 2015

• Tong Woh took the opportunity to officially launch Gekkeikan Sake in conjunction with the opening of Yamaguchi Fish Market restaurant. Fresh seafood and sake? Makes perfect sense. Try pairing one of their top 10 recommended food items with a Gekkeikan Kin No Shichi Fukujin Meguri Sake for an additional sense of luxury - this honjozo (sake with additional alcohol) has gold flakes!
• The Glenlivet Guardian recent event (no longer a monthly event as they now have about 700 odd members!) paired the whisky with edible oils from Vom Fass. Mingling with fellow like-minded people and sampling delicious food = fun. 
• Tiger launched Tiger White - the first locally produced wheat beer. It's supposed to have "hints of clove, coriander,  & orange peel", and yes it's Tiger's response to the other 2 "fruity" tasting wheat beer that we're familiar with. I'm interested to know how they've decided to price themselves -  stay tuned. 
• Blue Elephant celebrated its 1st anniversary with a big boozy bash. I wouldn't call it a cocktail bar with a "speakeasy" concept. With its loud music, tiny service bar and strobe lighting, it seems more to me like a hidden clubbing place.

• Whisky Live Singapore 2015 happened 2 weekends ago. I did the crazy thing by taking a bus on Saturday,  then headed straight to the event, then hopped on to the bus home next day. Mad but what a great experience! There were some grouses by veterans who have gone for at least a couple of years - but for this first timer, it was great. I'll get around to putting down my thoughts about it on a post-event report soon. But am looking forward to Whisky Live 2016 already. 

Visited:  #CocktailTrailKL at P&C Bar, The Bar by Sam, 44 Bar & Dr. Inc - Sinhalese Bar & Snow Beers @ Ipoh - Whisky Fling @ Single & Available - Ojos Bar - Ikki Bar

• Popped by P&C Bar, The Bar by Sam & 44 Bar on the #CocktailTrailKL. FYI - due to popular demand, it's been extended to the end of the year. So it's not too late to get on the trail!
• Paid homage to Sinhalese Bar in Ipoh - it's one of the oldest bars still in operation.  Nothing fancy, it feels like any other old  kopitiam with its marble tables, cement floors and wooden ceiling, offering your usual beer fares and a handful of spirits. Just that being in this place makes me feel like I've touched a part of history, somehow. Also had  the infamous Snow Beer at Kafe Yoon Wah. 2 large Carlsbergs for RM30. It's a novelty not to be missed, especially when paired with roast pork.
• Single & Available Whisky Fling featured Benromach Whisky 10 years, Glenfarclas 15 years, Kilchoman Distillery Loch Gorm - All sherries. Personally like the Glenfarclas most as the other 2 had some smoke going on which isn't my thing. 
• Was invited to check out Ojos Bar @ Jaya One. Initial thoughts about this new spot inspired by the Taiwan cocktail scene: a good looking cocktail bar, has interesting signature cocktails, a lot of effort is put into making each cocktail look super pretty (a gimmick which might still be necessary for this young cocktail market). Cons: pricey, most of the bartenders and maitre de speak very little English (coz Taiwanese!). 
• Also received a kind invite to check out Ikki Bar @ TREC KL. This 60-80 pax seater place is no tiny little bar. It's a HUGE hidden lounge that happens to have a beautiful looking "Great Gatsby meets East" cocktail bar which is capable of dishing out some really exciting cocktails. A shame that the frequent patrons prefer to open Japanese whisky bottles instead - which the bar has a decent range of. If you're one of them and have chanced upon this entry - let me implore you to try their cocktails for a change! Osmund, the head bartender, isn't one of Malaysia's Diageo Worldclass Finalist for no reason. 

Others:  Ikea Raskog Bar Cart - Balvenie Madeira Cask 17 years old - Hibiki 21 - Black Velvelt - Grapefruit GnT

• Randomly participated in KampungBoyCityGal's Ikea giveaway contest in conjunction with Ikea's Cheras outlet launch and won myself a Raskog cart yeay! Now I can fulfill my dreams of finally owning a little mobile bar cart at home. :)
• Made 1) Black Velvet - equal parts of champagne and stout. It's a legit cocktail ya, not something I made up! 2) Grapefruit gin & tonic - Just toss in fresh grapefruit slices in place of lime. Bruise it a little so that it infuses with the gin = GnT with add Vitamin C! (please note that this is in no way a form of legit medical advice).
• Drank other generous people's 1) Hibiki 21 Years Old - Sigh. My favourite but not only it's getting more and more difficult to get your hands on them, with prices that have skyrocketed so much that it just doesn't make sense anymore. It's going to be at least another 20 years before the hysteria finally wears off and the liquid is replenished. :( 2) The Balvenie Madeira Cask 17 years old - oh my. I think I like all my whiskies in the Madeira cask. Smells like delicious toffee with a great mouthfeel. Why do I like all these limited edition stuff. :/

Until next week, drink safe!

Insta Weekly is a weekly summary of boozy updates from my Instagram.com/fireangel80 with the hashtag #angeltini. Feel free to follow me if you enjoy daily updates on booze, food and other random stuff by a girl from Malaysia. Cheers!

Whisky Live Singapore 2015 : All the Available spirits and whiskeys/whiskies to Try.

A quick post to share with you the available spirits and whiskeys/whiskies that you can expect to taste at this weekend's Whisky Live Singapore 2015 (these are posted on my Facebook page, btw):

Part 1

Part 2

Part 3

Part 4

(mind the lack of quality. had to shove the crowd away from the booth, snap and flee)


Not included : stuff from the masterclasses, cocktails by guest bars, special sampling at the VIP section and stuff from Collector's Room.

And you know what? One day is simply, humanly not enough.

Updated: You can also browse through my Flickr album too, if you prefer.

Either click on the image below to take you to the album directly, or you can navigate through the slideshow using the left and right button which will appear on the image when you hover your mouse over it.

Whisky Live Singapore 2015: Everything you need to know.

The annual Whisky Live Singapore is back!

Organised by La Maison du Whisky (who also organises Whisky Live Paris, said to be the biggest Whisky and Spirit show in Europe), this is likely the biggest annual whisky event in Asia.

Oddly enough, most of you reading this blog are from Singapore. So I've taken the trouble to compile all the information you'll need to know about this event for your easy reference. You're welcome. :)

Who should go:
Anyone and everyone who (legally can and) has the slightest interest in whisky and/or spirits.

What's included in the ticket:
1) Being able to sample an insane number of whiskies (whiskeys) and spirits:

• Over 20 whisky brands from A to T (there's no U-Z brand names lol). Featuring distilleries from east to west, south to north, craft to commercial brands. 
• Over 40 spirit labels - from whites, browns and everything in between.
• Totaling close to (what is claimed to be) about 500 expressions 

Details: www.whiskylive.sg/whisky-live-singapore/exhibitors

2) Cocktail sampling from 9 popular bars in Singapore:  28 HongKong Street, L’Aiglon, Tippling Club, Sugarhall, The Library, Anti:dote, Spiffy Dapper, FOC and Longplay.

3) ... paired with food samplings by Burnt Ends, Meat Smith, FOC, El Mero Mero and Sorrel.

4) Access to view the very special Collectors Room which showcases bottlings from closed distilleries, limited editions  and old vintages (which collectors and whisky geeks may salivate over).  Though, tasting them is a separate fee.

Getting there & back:
8-10 hours at a spirits event? Driving is not even an option. The organisers behind Whisky Live have made special arrangements so that you can imbibe responsibly and without having to worry about how you'll get home.

Free shuttle buses:
From Harbourfront MRT to and from Capella event space, specially arranged for Whisky Live.
First shuttle: 30 mins. before event opening
Last shuttle: 30 mins. after end of event
Frequency: Every 15mins.
The shuttle service is accessible at Harbourfront MRT Exit D.

Uber:
SGD20 off first ride with Uber with the code WHISKYLIVESG

SMRT Taxi: 

7-seater taxis provided from the hotel at SGD50 with additional SGD12 for en-route stops. Rides within Sentosa / Vivo City are SGD13.

Masterclasses:
Held by the respective brand representatives, these 1 hour sessions usually involve an intimate presentation session followed by a tasting of the feature product(s).

Participating brands/spirits are:
The Aberlour, Nikka Coffey, the world of rum (by Luca Gargano, owner of Velier rums and renowned rum expert), Glenfiddich, The Dalmore, The Balvenie, Kavalan, GlenDronach, Highland Park.

Priced at SGD35 each on top of the event tickets, I believe some of these classes are already fully booked as spaces are limited. Details: www.whiskylive.sg/events/masterclasses.

Other event info:
Venue:
Capella Singapore, 1 The Knolls, Sentosa Island, Singapore 098297

Event hours:
Saturday, 28 November: 2-10pm (last entrance 9pm)
Sunday, 29 November: 11am-9pm (last entrance 8pm)

Buy tickets:
Pass from SGD95 up to a package promo with hotel stay at SGD990.

Online:  www.sistic.com.sg/events/whisky1115

Offline: For those in Singapore, you can also purchase the tickets at La Maison du Whisky (80 Mohamed Sultan Rd., Singapore 239013).

More Info:
http://www.whiskylive.sg/
https://www.facebook.com/events/692056207593670

I'll be there on Saturday and am counting down the days.
Say hi! :)

Experience: Shucked Oyster Masterclass @ The Gardens, Midvalley

I just recently learnt how to truly enjoy oysters.

I thought being someone who loves eating oysters just meant stuffing my face with (m)any raw oyster at buffets.... and then hoping not to have a stomachache later. But with this masterclass, I realise it's more to it than just being a good value for money item at an all-you-can-eat.

I can't imagine how one simple shelled thing can look, taste and smell so different from the other, but it can! My eyes and taste buds are now suddenly opened to a whole new world -  tasting oysters is very much like tasting whisky, or wine.

Tragheanna Bay, Ireland (RM30*): Very fishy. Irish Premium, Ireland (RM37*): Very pleasant, salty.
Dutch Creuses, Holland (RM37*): Easy, smooth subtle sea taste.

In fact like whisky or wine, everything about its environment can affect an oyster's character - the location, the temperature, the water. Even the tasting process itself is very much like tasting whisky. Let me explain:

1. To properly taste whisky - one shouldn't add any water, ice or mixer into it. To taste oyster, one shouldn't add any condiment to it (lemon or tabasco) and just savour it raw, as it is, brine and all.

2. Before tasting it, you should take a good whiff at it - as both oyster and whisky has its own distinct scent, depending on where they originate from.

Sydney Rock, Australia (Price unavailable): Upfront soft, ends and stays with iodine - it's like an islay whisky!
Jersey Rock, UK (RM46*): Sweet! West Mersea, UK (RM38*): Clean flavour.

3.  Let your whole mouth savour it - your tongue is segmented into different flavour segments. To fully appreciate what you're tasting, you'll need to coat your entire mouth with it.

4. Savour it slowly - not gulp it down. Otherwise, how are you going to know what it really tastes like, right?

5. Like whisky, wine or any other alcohol, there is also a nose, body and finish to oysters. I believe this is the same for every food stuff but today we're talking oyster. :P

Tasmanian Prime, Australia (RM38*): Salty! Coffin Bay, Australia (RM37*): Easy upfront, ends with the sea. Cloudy Bay, NZ (RM45*) - Very creamy & sweet (same place as the wine!).

Rule #1 was broken with me though. This noob can't take a full strength oyster because it's just too much of the sea, so with everything I tasted I had a drop of lemon and tabasco - sorry oysters!

So as I was saying, I learnt to truly enjoy oysters in the form of a Masterclass hosted by Shucked at the recent KL Oyster Festival.  For this session, we were given 12 oysters to try and pair with champagne, stout and cider.

You might like to know that the people behind Shucked (Southern Rock Seafood is theirs too) are responsible for bringing in fresh flown seafood for not only themselves, but for a host of other restaurants and bars too.

Loch Ryan, UK (RM56*): Very meaty texture, the zinc finish HITS you. Gallagher Special, Ireland (RM60*): Most expensive): Juicy sweet with an iodone end. Fin De Claire, France (RM45*): Distinct bronze end, very odd for me.

Like my whisky, I don't like the strong flavoured oysters. My preference is inclined towards the more subtle, sweet ones which aren't fishy or have a very pronounced ending. They would be the Irish Premium, Dutch Creuses, West Mersea, Jersey Rock, Coffin Bay, Cloudy Bay & Gallagher Special.

I find that champagne brings out the metallic taste of the oyster, which I didn't like. Maybe that's the point, and why people always seem to have oyster with champagne, but it's definitely not for me. I actually prefer oysters with Guinness or cider. With the Guinness, it becomes creamier. The cider's acidity helps offset the "fishiness" of the raw oyster. I also like white wine with it which brings out the sweetness of both (which I had on a separate occasion).

Lots of canapes and booze to accompany the lovely fresh oysters.

Now that KL Oyster Festival is done and dusted, Shucked will still hold regular Oyster Masterclasses at RM230 per pax (with free flow wine and beer) or RM160 without the booze.

These upcoming 90 minute sessions will have Josh Green, the resident Oyster expert (and owner of Shucked),  to talk you through your oyster tasting journey featuring 6 oysters, a glass of welcome champagne and lots of seafood canape in between to fill your tummy.

Here is Josh, showing us how shucking is done - it's not easy, you could lose a finger!

They still have available slots for:
Thursday, 19 November, 7:30pm
Thursday, 3 December,  7:30pm
Thursday, 17 Dececember, 7:30pm 

By the way, oyster masterclasses are also available for private booking for special events.

For more or to book: shuckedgarden@gmail.com or SMS 0129177613 (spaces are limited).

Get updated on their activities here:
www.facebook.com/ShuckedOysterBars
www.shuckedoysterbars.com

*quoted prices are for 3 pieces.