SPIRITUAL GUIDE | ISSUE FIVE

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 fifth edition of our journey into the spiritual world.

This issue we talk roses and rabbits with New Zealand’s own Cardrona Distillery and their artisan liqueurs, take a look back through the history of the legendary Jack Daniel's, tell you all about the new Four Pillars Bloody Shiraz Gin, as well as slipping in a cocktail recipe for you too.

Jura sets out on a new journey and we take you with us to explore their new range, and last but not least this month’s Spiritual Guide on 95bFM’s Drive with Jonny & Big Hungry had Tonci and Aroha from Glengarry delighting in the liquor that is Brandy.

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

NEW ZEALAND SPIRIT | ROSE RABBIT

The word ‘liqueur’ can often bring a shudder to

The ‘Rose Rabbit’ range of artisan liqueurs is

the seasoned spirits drinker, conjuring up long

made by New Zealand’s own Cardrona

repressed memories of raiding your parents

Distillery, situated high in the beautiful

liquor cabinet. The contents were usually not of

Cardrona Valley between Wanaka and

the highest quality…some cheap white spirits,

Queenstown. 100% family owned, and run by

with sweet artificial flavours to cover up the

Ash and Desiree Whitaker, they opened the

burning sensation. Luckily there is now an

distillery in January 2016 after 15 years of

alternative which will appeal to those who like

dreaming and planning. All of the finest

the finer things in life.

materials go into everything they make here, starting with the Copper Pot Stills, hand beaten and assembled by the famous Forsyths Ltd in Scotland. The head distiller at Cardrona is Scot Jennie Whitlock, niece of third generation Richard Forsyth, who has managed Forsyth’s since the 1970s. The Distillery has sourced casks from the famed Spanish Sherry producer Gonzalez Byass, and their Bourbon barrels from Breckenridge in Colorado.

All Cardrona spirits start with just three ingredients: pure alpine water, yeast, and malted Scottish two-row barley. They don’t plan to offer any whisky until it is at least 10 years of age in 2025, so needed to look at some other high quality releases while it was aging. They started with the Single Malt Vodka ‘The Reid’, made from the highest quality 66% ABV new make spirit from two German column stills. This is then diluted back to 44% with pure Cardona water in one of the most expensive ways

The name came from the two ‘colonists’ that

imaginable to make Vodka. The Reid was such

thrive in the valley, roses and rabbits! Each

a success, the first of the ‘Rose Rabbit’

expression is made by hand in small batches

Liqueurs was born..

from the same un-aged single malt spirit, then using all natural New Zealand ingredients as flavourings. The Orange Liqueur (47.6%) uses macerated zesty Gisborne orange peel, that is soaked for two weeks in the vat prior to being redistilled. The ultimate triple sec alternative.

The Elderflower Liqueur (42.9%) uses wild Central Otago Elderflower, that is hand-picked by the distillery team, along with whole lemons.

The Cherry Liqueur (44.2%) is macerated with the finest ripe central Otago cherries, and is best sipped over ice or topped with champagne. Or try adding a small amount to whisky instead of Red Vermouth, for a variation on a Manhattan or Rob Roy. Their newest creation is from an old family recipe, the stunning Butterscotch Liqueur (40.5%). Apart from neat or in a cocktail, we can highly recommend this as a morning pick-me-up in your coffee...

- R.M

TENNESSEE WHISKEY | JACK DANIEL'S

Jack Daniel's believed "Every day we make it,

Apart from being one of the standout whiskey

we'll make it the best we can." For Jack that

producers in the United States of America,

meant mellowing his whiskey drop by drop

Jack Daniel’s have also excelled in the limited-

through 10 feet of sugar maple charcoal.

edition releases and merchandise market with

Seven generations later, they still mellow the

the latest editions to the Jack Daniel’s Family

whiskey just as Mr. Jack did. The reason is

en-route! They have managed to garner one of

simple - it imparts a distinctive smoothness

the most loyal followings around the globe

people have come to expect of Jack Daniel's. It

obsessively collecting everything they can get

is this charcoal mellowing which makes Jack

their hands on. Our owner, Jak, has not been

Daniel's what it is - a Tennessee Whiskey and

immune to this obsession and has quite the

not a Bourbon. It refines the whiskey's rich

collection himself often spotted in his Jack

flavour even before it is fully matured in barrels

Daniel’s leather biker vest.

of their own making. It's a painstaking process that demands extra attention and makes the whiskey a bit more costlier to craft. But Mr. Jack wouldn't have it any other way.

Alongside this release will see the launch of the Legacy Edition First Edition. A throwback to one of the original labels that Jack Daniel's came with back in 1904. Why the change from the green label to the black and white label we know and love? After the death of Jasper Newton “Jack” Daniel in 1911 it is thought that his nephews, Lem and Jess Motlow, decided to commemorate the great man’s life and introduced the black label as a sign of respect.

And this has continued ever since.

A worthy addition to the collection, and one every collector should get their hands on.

Not part of the limited releases but new to the ongoing range is the Jack Daniel's Barrel Aged Rye Whiskey. Master Distiller Jeff Arnett set out to create a rye that was bold, balanced and true to Jack roots. A 70% rye grain bill produces a Rye Whiskey spicy and complex in flavour but charcoal mellowed to be as smooth as the rest of the range! Preferred method of serving? Neat.

What’s the pride and joy of your collection? Or what is missing? Does it beat the life size statue of Jack Daniel's that watches over our Khyber Pass store? Post a photo to Facebook or Instagram and tag us in it.

- A.S

FOUR PILLARS BLOODY SHIRAZ GIN - WHAT IS THAT ALL ABOUT?

On the 1st of June the 2018 vintage Bloody Shiraz

Distiller Cam Mackenzie explains what makes

Gin by Four Pillars was released, arriving into NZ

the 2018 Bloody Shiraz release the best we’ve

shortly after. We managed to get our hands on the

ever made.

2017 release but in small numbers so this did not

“The 2018 vintage in the Yarra was quite

last too long.

challenging until the end of December (hot, wet, humid), and then from January on it was

Often compared to a Sloe Gin, though with some

amazing. Really stable conditions with minimal

important differences. Firstly, this is much stronger

rain and no extreme heat waves meant we got

than the average sloe (which sits around 25%

a fantastic ripening period. We picked some

ABV). This is so you can taste more of the gin and

shiraz early to get those bright raspberry

get a proper flavour hit in a cocktail. There is no

flavours, and some late for more plum and dark

added colour or sugar in the Bloody Shiraz,

cherry. “That means we’ve ended up with the

everything is natural, and the sugar level is around

best of both worlds in this year’s Bloody Shiraz

60-70% less than what is normally in a sloe gin.

Gin. The gin has great depth of colour and is

So, while it has natural grape sweetness from the

much deeper and brighter than last year,

Shiraz fruit, it is never cloying as so many sloe

carrying really beautiful purples and reds to

gins can be. Bloody Shiraz Gin is also unfiltered

bottle. “Flavour-wise it’s showing dark fruit, red

and unfined so what you see and taste is what you

berry and spice. There is also plenty of that

get and it will develop interesting secondary

classic Yarra Valley Shiraz white pepper. And

characters in the bottle as it ages. It is

of course, a lovely ginny character carries

recommended to consume within 2 years.

those grape aromas, making it unmistakably gin. It’s the best we’ve made so far by quite a margin we reckon. It’s the new benchmark for

the style and after four years we think we’ve got it

The Bloody Jasmine

bang on.�

So how do you drink this marvellous creation?

Personally, I like to drink this on the rocks with a slice of orange. This is the best way to taste the dense peppery raspberry characters of the gin.

Add Fever Tree Mediterranean Tonic Water for your classic G&T, worth the creation for the colour change alone. From intense ruby to a startling iridescent pink. Feeling a little more creative, try out this concoction developed by Four Pillars Bartender Sam Ng

Ingredients 20mL Four Pillars Bloody Shiraz Gin 20mL Campari 20mL Dry Curacao (or any other orange liqueur, such as Cointreau) 20mL fresh lemon juice 1 dash of Orange Bitters Lemon twist for garnish Method Add ingredients into a cocktail shaker with ice.

Shake and strain into a chilled coupette glass and garnish with a lemon twist.

On the 7th of September we have Four Pillars Creative Drinks Director James Irvine joining us at Glengarry Victoria Park for a Four Pillars Party to mix a few drinks and sample the range.

Click here to book your tickets for this awesome tasting.

- A.S

MALT | JURA SETS OUT ON A NEW JOURNEY!

Jura has long been a favourite Single Malt for us here at Glengarry, whether it be the smooth almost delicate ‘Origin’ 10 Year Old, the seductively smoky and honeyed Superstition, the rich, round and well-sherried ‘Diurach’s Own’ 16 Year Old or the full-bodied and richly peated Prophecy.

peat these new expressions are all very much part of a single family and show those family traits being subtle peat, smoke and sherry sweetness.

Usually, in the Single Malt Scotch world, change is a slow and gradual occurrence.

However, Jura like to be different … and have made a wholesale change to their range of whiskies, releasing in one fell swoop 5 new malts to replace the existing expressions.

Whilst the old expressions all held very unique characters, from light and floral through to rich, deep and brooding with a strong backbone of

Jura 12 Year Old

Jura Seven Wood

The combined ageing in ex-Bourbon and ex-

This malt explores the influence of oak,

Sherry casks for a minimum of 12 years

containing no less than 7 variants of casks: ex-

delivers a richness to the palate in the form of

Bourbon American White Oak, Vosges,

dried fruits, brown sugar and a hint of

Bertranges, Jupilles, Allier, Troncais and

chocolate. The subtle peat smoke mingles with

Limousin. Caramelised peaches, rich candied

honey and salted bananas with a burst of citrus

orange, a hint of sea salt and milk chocolate.

to finish.

An aromatic punch of espresso coffee and smoke.

Jura 18 Year Old This 18 year old expression of Jura was aged in ex-Bourbon casks before being finished a selected Premier Grand Cru Classe Bordeaux casks. The tropical fruits, toffee and spice are met with rich and ripe red and black berries with a satisfying whiff of smoke.

-T.J Jura Journey The first new Jura is a perfect introduction, lightly peated and matured in ex-Bourbon casks, the glass is filled with vanilla spice, citrus and the slightest hint of smoke before the palate is covered with fresh pears, cinnamon and a hint of toffee.

Jura 10 Year Old Aged for a minimum of 10 years in ex-Bourbon casks with a finishing in aged Olorosso Sherry casks, this Jura is again lightly peated. The timid peat smoke hides just out of full sight behind fresh fruit, cracked pepper and dark chocolate.

LIVE ON 96bFM | BRANDY

This month’s Spiritual Guide on 95bFM’s Drive with Jonny & Big Hungry had Tonci and Aroha delighting in the liquor that is Brandy, featuring St Remy’s XO French Brandy, Remy Martin’s VSOP Cognac and an 8 Year Old Armagnac from Darroze. Hit your clicker below to listen for yourself!

LISTEN HERE

- T.J

EVENTS AND TASTINGS

KHYBER PASS MALT CLUB GLENLIVET It was in November 1824 that George Smith was granted a distiller’s licence for the remote parish of Glenlivet. Within a few months the first legally produced Glenlivet whisky began to flow at the small distillery at Upper Drumin, Scotland. History was in the making. The Glenlivet of today is George Smith’s priceless legacy. Crucially, the three fundamental elements in the whisky making process - spring water, copper stills and oak casks - have remained unchanged and the glen’s natural

WHEN: Wednesday 15th August WHERE: Glengarry Khyber Pass, 409 Khyber Pass Rd, Newmarket TIME: 7:00pm

resources, unchanging and inexhaustible, help make The Glenlivet what it is. Join us at Khyber Pass as we taste through Glenlivet's extraordinary range, including their incredible 25-year-old single malt!

BOOK NOW ONLINE

MALT CLUB - BRUICHLADDICH NEW PORT CHARLOTTE WITH CHLOE WOOD | VICTORIA PARK Islay is famous for one thing in particular, whisky. Peated whisky, imbued with a delicious smoky flavour by drying malted barley over a peat heated fire. In fact, Islay is home to eight distilleries and counting. Bruichladdich is one WHEN: Wednesday 22nd August WHERE: Glengarry Victoria Park, 118 Wellesley St West, Auckland TIME: 7:00pm

distillery doing things differently from producing the islands only unpeated Single Malt to creating the most heavily peated whisky on the planet. The distillery’s heavily peated whisky brand, Port Charlotte, are re-introducing their new look and liquid very soon. For our August Malt Club, we will be welcoming back, for the

BOOK NOW ONLINE

second time this year, a member of the Bruichladdich whisky family. Chloe’s knowledge of both the whisky and the island is not to be missed. Join us on the 22nd of August as we taste our way through some of the new Port Charlotte releases and a few other treats from the distillery.

DRINK BETTER GIN WITH FOUR PILLARS | VICTORIA PARK From Rare Dry Gin to Barrel Aged Gin, Shiraz Gin to Orange Marmalade (made using the oranges that make the gin) everything Four Pillars do is designed to elevate the craft of distilling in Australia. Tonight, we have Four Pillars Creative Drinks Director James Irvine in town for a shop takeover, we'll be tasting the full range available in NZ and seeing which one makes the best GnT with James' expert guidance. Join us for a night of casual gin education, and perhaps a giveaway or 2, from one of the best in the business. Those bloody (Shiraz) Aussies have done it again!

BOOK NOW ONLINE

WHEN: Friday 7th September WHERE: Glengarry Victoria Park, 118 Wellesley St West, Auckland TIME: 5:30pm

GIN CLUB | THORNDON QUAY The last Gin tasting we had was great, so great in fact that we have decided to run them every two months. There are so many Gins coming on the market it is not hard to find something interesting to try. For this tasting we thought that we would take an International approach and look at some of the Gin being produced around the world. A lot of these are very small WHEN: Thursday 13th September WHERE: Glengarry Thorndon,

producers and all have their own story and of course their own recipe.

53 Hutt Rd, Thorndon TIME: 6:00pm

BOOK NOW ONLINE

CLICK HERE TO SEE ALL SPIRIT TASTINGS

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

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

Cheers,