So, I went to this. Obviously totally worth it. You may be appalled at the absence of detailed technical information about the whiskies here. That’s because I have misplaced my notes about the thing, and I’ll add updates and links in the fullness of time… Also, I am still learning about the stuff so if you want an authoritative review of The Macallan 18 or something *dreamy smile*… it will be somewhere else (give me time).

1. Just confirming once again that whisky is excellent.

2. Dave – resident whisky genius at the Oak Barrel* – had me try (first-up!) one of their newly bottled cask-strength whiskies, meaning at about 73% alcohol it really kick-started my night. It was like drinking a bunch of carefully chosen spring flowers that suddenly gave way to a very dry, restrained flavour like chewing on a (flavoursome) twig, with a fiery alcoholic finish, partnered with caramel flavours. At least, that’s how I remember it.

2. I tried blue corn whiskey and darn tootin’ it nearly made me vote Republican. There’s definitely something… *frontier* about it. I’ll even give you its name as soon as I can find it.

3. Rye. RYE. I LOVE rye whiskey. I mean, I knew this, but I was excited to have such a range to try so that I could understand it better. It doesn’t punch you in the throat like some whiskies do. It’s earthier and … more round? Make me an old-fashioned with rye, and I’ll be happy. You’d know Rittenhouse but if you want to be cutting-edge local, try Tassie’s Belgrove whiskey.  Belgrove also make a white rye (the spirit is white) which has hints of tequila when you drink it – which makes me want to try it in a margarita-like cocktail. Since summer is coming. You could use finger lime (also a native food) and maybe try making a sugar syrup with rapadura sugar, although that might actually warrant a good tequila given that sugar’s richness… so..well, I might need to consult some chef friends / cocktail maestros about that.

4. Whisky in Australia, it’s a male-dominated sport, but without any wierd boys-club vibe. These are modern men and it feels like a not-so-secret-fraternity that, really, anyone who enjoys the spirit will be a part of. Whisky, as always, remains indifferent to whose pearly whites it passes through on its way to whisky heaven, also known as your stomach.

Lastly, I don’t yet know Nora Maynard, but she has this to say about whisky and whiskey.

* since writing this, Dave has made the move to Archie Rose, Sydney’s very shiny, new distillery in Rosebery, opening in March 2015. Good Luck Dave!