The Naked Hop | Issue Six

WELCOME TO THE

SPIRITUAL GUIDE A guide for spiritual enlightenment by the pious team at Glengarry.

Join us monthly as we explore everything spirit related.

Welcome to the sixth edition of our journey into the spiritual world.

This issue we explore the combination of Whisky and BBQ and invite you to try it first hand for yourself, we delve into what Bitters is exactly and how it came to be, check out the Fever Tree tonics and get you educated on tonic water's history as well as matching gins to the different flavours and finally, we get you caught up on the latest month’s Spiritual Guide on 95bFM’s Drive where Aroha from Glengarry dragged along good friend Tom Nash of Hancocks for a session that was all about Irish Whiskey, featuring an ‘E’ and the origin of all whiskies.

Our congregation meets monthly as we heighten our senses and understanding of the spirits surrounding us, we hope you’ll continue to join.

THE GREAT WHISKY AND BBQ MASH-UP!

It seems almost daily that we are hit with a new wacky combination, where someone has joined at the hips two items, actions or even food genres that are usually far and apart. Think the explosion of fusion foods we have seen over the last 5 years as a prime example.

On a Saturday afternoon, the 27th of October to be exact, we will be playing host to a wonderful mash-up of these two delicious hobbies, as Mike leads us through a detailed BBQ masterclass including tips on the allimportant temperature control, correct trimming of selected cuts of meat, use of BBQ tools and methods and the progression from back-yard hero to competitive beast BBQing.

Despite the slight fatigue from the endless new combinations, when given the opportunity to

present a whisky tasting alongside spectacular low & slow BBQ I was quite literally chomping at the bit! Whisky has long been a passion of mine, and I’m constantly exploring the myriad of new options lining our bulging shelves. BBQ on the other hand is a more recent hobby, and the chance to have Mike Hunt and the Meat Fingers BBQ Team, one of New Zealand’s leading competitive BBQ teams (currently representing at competitions in the US of A!) teach me a thing or two was awfully

After a hard day of learning, surrounded by the

compelling.

sweet smells of smoke and BBQ we start our exploration of whisky, the tasting leading us through Dublin, Tennessee, Speyside, Highlands and Islay! A wide range of styles and flavours in the selected 6 whiskies will allow us to enjoy each with the flavours of the BBQ’d meat from the Master Class to see how each pair fares! If BBQ and whisky sounds even a little like you, book yourself a spot.

Numbers are limited and at only $145 per person for a full days entertainment you don’t want to miss out!

Click here to book your tickets for this awesome tasting.

- T.J

A DASH OF BITTERS

All of us have enjoyed a cocktail at one time

Bitters contain both water and alcohol, which

that includes some dashes of bitters. But what

both preserves and dissolves the range of

exactly is it? A bitters is essentially a

botanicals. Historically these have been

preparation of alcohol directly flavoured with

aromatic herbs, bark, roots, and sometimes

botanicals to give a flavour that is distinctly

fruits. These are used both for flavouring and

bitter, sour or bittersweet. We think the ancient

their medicinal properties. Common ingredients

origins of the practice goes all the way back to

are cinchona bark, cassia, cascarilla, gentian

the Egyptians, who were infusing amphora of

and orange peel. The alcohol level is quite

wine with medicinal herbs. This continued and

high, between 35-45%.

was developed throughout the Middle Ages when distillation began, producing far more concentrated preparations. Adding herbal bitters to white fortified wine had became very popular by the 19th century in former British colonies.

By 1806 American publications were beginning to reference a new type of alcoholic drink termed a ‘cocktail’, consisting of spirits, sugar, water and bitters. The most well-known to emerge from this period is the famed Angostura Bitters, created in 1824 by a German physician as a cure for sea sickness

Around 10 years later in New Orleans, Antoine

and stomach issues.

Amedee Peychaud developed the legendary Peychaud’s Bitters when working as an apothecary. Peychaud used a family recipe brought to Louisiana by his father, who had fled Haiti 45 years earlier. This is based around the root of Gentiana, a flowering plant found in Alpine habitats. Peychaud’s has a predominant liquorice and anise aroma combined with a minty background. These gave an added zest to the large portions of Cognac he served in his pharmacy. Cognac had long been a popular drink in New Orleans coffee houses, and he began to get more and more customers demanding their drink spiked with a dash of his marvellous bitters. It is of course now a required addition in the famous Sazerac cocktail that was also created in New Orleans.

Though originally made with Sazerac de Forge et Fils Cognac, the base spirit used today is Rye Whisky.

- R.M

TONIC | A BITTER LIFE SAVER

What was once used to combat Malaria, has

Being a rather bitter substance (have you

now become a staple in every spirit lovers diet.

noticed?), the officials stationed in India at the

Tonic water, or Indian Tonic water, first arose

time would mix the powder with soda and

in the early 19th century with the British troops

sugar thus creating the basic tonic water. With

stationed in South Asia and Africa where

the British troops involved, we can’t be too

Quinine was added to carbonated water and

surprised that Gin would eventually be added

used as a prophylactic against malaria.

to this tonic water. I must admit I hold these

Quinine, derived from the bark of the cinchona

original mixologists in high regard!

tree, has its roots in the Peruvian Andes. The British have a long history with quinine being the popular antimalarial drug of choice when King Charles II was cured of malaria at the end of the 17th Century.

From the first commercial tonic water produced in 1858 to a billion-dollar industry today, how do you decide which Tonic to go for?

Brands these days cannot just sit still, us damn Millennial's are just so picky and demanding, but the innovation and development around Tonic water has been a joy to see. Any decent Fine Wine and Spirits store should have a dedicated Tonic section, especially as us colonists still go for the Gin and Tonic on the regular. Fever Tree, must be one of the best on the market and if you are talking a range of Tonic waters then there are few others.

Fever tree (do you get it? Quinine‌from the bark of a tree‌combats fever‌I just clicked) seem to come out with something delicious every season, not everything manages to make its way to little old NZ but we do have 5 Tonics in our Glengarry stores at the moment. If you are like us, and your Gin collection may seem over the top to the general population, you will probably have a healthy stock of tonics stashed somewhere but which one goes with which Gin? Worry no more, the fantastic team at Fever Tree have done all the research and Glengarry has done all the testing!

Fever Tree Aromatic Tonic Water This tonic water was created by Fever Tree to enhance Juniper-rich and robust gins. Blended using South American angostura bark with aromatic botanicals such as cardamom, pimento berry and ginger. Think your classic Gins here, Tanqueray and Beefeater.

Fever Tree Tonic Water and Naturally Light Tonic Water These two are easy, classic styles of tonic water with a uniquely clean and refreshing taste… any of your premium Gins pair perfectly well here. Spruce up your GnT here with Four Pillars Bloody Shiraz and Fever Tree Tonic Water.

Fever Tree Mediterranean Tonic Water Funnily enough, created with botanicals sourced from the shores of the Mediterranean…created to go with the finest citrus and herbaceous gins. This Tonic is the perfect foil for Monkey 47 and Bathtub Gins, Fever Tree Elderflower Tonic Water

supply of which are finally stable for NZ!

Made with British Elderflowers, this Tonic is for your Fresh and Floral Gins. These are the contemporary gins where new botanicals other than Juniper and new distilling methods have been introduced to craft more delicate gins.

The Botanist Gin, from Islay’s Bruichladdich Distillery is our pick here, slow distilled in “ugly Betty” one of the last Lomond Stills in existence.

Of course, these are meant to just be a guide and we encourage your own trial and error at home. Stumble across a master piece? Do let us know!

“The Gin & Tonic has saved more Englishman’s lives, and minds, than all the Doctors in the Empire” - Winston Churchill I'll raise a GnT to that…

- A.S

Bruichladdich's "Ugly Betty" Lomond Still

LIVE ON 96bFM | IRISH WHISKEY

We continue our spiritual discussions with the team at 95bFM’s The Drive Show on the first Friday of each month. With Tonci away in Christchurch preparing to run the Cantabs through a series of Bordeaux and Burgundy tastings, Aroha dragged along good friend Tom Nash of Hancocks! This sessions focus was all about Irish Whiskey, featuring an ‘E’ and the origin of all whiskies. Featuring Paddy’s Blended Irish Whiskey, Slane Triple Cask Blended Irish Whiskey, Teeling’s new Stout Cask finished Small Batch Irish Whiskey and a special feature from Teelings Poitin a homage to the first moonshine and a true Irish tradition. If you missed the show, you can catch the bCast below.

LISTEN HERE

- T.J

EVENTS AND TASTINGS

GLENMORANGIE WITH ELAINE THOMSON | THORNDON Moet Hennessy brand ambassador and Whisky guru Elaine Thomson will be taking us through the always exceptional Glenmorangie range. The Glenmorangie brand is sold in over 120 countries worldwide. It is the number one selling malt whisky in Scotland and is the third best-selling premium malt in the world. Natural ingredients, traditional craftsmanship and cask

expertise are combined to create the tranquil experience of the smoothest, purest tasting single malt in the Highlands.

WHEN: Monday 1st October WHERE: Glengarry Thorndon, 53 Hutt Rd, Thorndon TIME: 6:00pm

JAPANESE WHISKY - MARS | THORNDON For this month's Malt Club we will be treated to a taste of Japan. Starting with Sake and ending with Umeshu, the main event will be a focus on the outstanding MARS Whisky Distillery; located high in the Japanese Alps they are known for their elegant, smooth and complex whiskys. The high altitude providing slow WHEN: Thursday 4th October WHERE: Glengarry Thorndon,

maturation and the availability of soft, granite filtered water.

53 Hutt Rd, Thorndon TIME: 6:00pm

BBQ MASTERCLASS AND WHISKY TASTING MASH-UP | VICTORIA PARK Join us Saturday 27th October as one of New Zealand's leading competitive BBQ teams runs us through a comprehensive BBQ masterclass followed by our team here at Glengarry presenting a whisky tasting. Learn the correct use of common BBQ tools and methods, the science of BBQ and the differences and similarities between competitive and backyard BBQ. Then, eat your learnings, over a course of 6 whiskies chosen to expand your understanding and enjoyment of 'Uisge Beatha', the 'Water of Life' and one of fantastic BBQ's greatest companions.

WHEN: Saturday 27th October WHERE: Glengarry Victoria Park, 118 Wellesley St West, Auckland TIME: 2:00pm

CLICK HERE TO SEE ALL SPIRIT TASTINGS

That's it for this month's Spiritual Guide.

Issue Seven will be coming your way next month with more guidance through the spiritual world.

Cheers,

Glengarry Wines 118 Wellesley St West, Auckland Free Phone: 0800 733 505 Email: sales@glengarry.co.nz Website: www.glengarrywines.co.nz

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