The Whisky Mill's Guide To World Whisky Day
On the off chance that you didn’t already have World Whisky Day marked in your calendars, now would be the time to set the 15th of May aside.
The Creative Issue spoke to Jared Plummer, Brand Director of the Whisky Mill, a luxe online destination that offers a selection of the world’s finest, exclusive and limited edition whiskies and experiences unrivalled in Australia.
We asked Jared about the three classic whisky drinks to get right, his current top pick, and the best whisky cocktails to celebrate World Whisky Day, whether you’re a connoisseur or just starting to venture beyond vodka raspberries.
The Creative Issue: How do you make the three classic whisky drinks (The Old Fashioned, The Manhattan, and The Godfather)?
The Old Fashioned
60mls Bourbon Whisky
A teaspoon of sugar syrup
3 dashes of Angostura Bitters
Build all ingredients into a mixing glass and stir with ice for 30 seconds.
Strain the mixture over a large ice block.
Garnish: Orange wedge or twist
Either Bourbon or Rye whisky
Sweet Vermouth (Red)
Build all ingredients into a mixing glass or cocktail shaker, fill with ice and stir for 30 seconds.
Strain without ice into a freezer chilled glass of your choice.
Garnish with a fresh cherry, but if they’re out of season, American Whisky pairs incredibly well with orange.
45mls Whisky (Bourbon or a blended Scotch)
Build this into a whisky glass over ice and stir 15-20 times until a chilled layer appears around the outer of the glass.
TCI: What drink would you recommend for a new whisky drinker to order from a bar?
J: A highball. Whisky, soda and a lemon wedge, served long over ice. A refreshing approach to whisky that doesn’t have a sweetened mixer and it’s super approachable on the taste profile and the price. I highly recommend a blended Scotch, in particular Johnnie Walker Black Label would be my go-to for introducing anyone to whisky, a delicious blend that includes an incredibly balanced flavour.
TCI: What would be an exciting new option for a seasoned whisky drinker to try?
JP: A hot toddy. This drink works perfectly with either American or Scotch Whisky.
120mls hot water
Teaspoon of honey
Half a squeezed lemon
Spices (cinnamon stick, 1 star anise, 2 cloves)
Fresh whole nutmeg grated on top to finish.
I recommend making this in a teapot or mug where the spices sit in the drink like a tea bag would and let this steep for 5 minutes before removing [the spices]. Such a delicious and warming drink.
TCI: What is your favourite whisky that you’re stocking at the moment and why?
JP: I’m a big fan of Talisker Scotch Whisky, across their age variants and found the 2019 Special Release, 15 year old, cask strength (57.3%) incredibly rich in flavour. [It has] the mature Talisker distillery qualities and a lengthy sea salt, warming spice and charred pineapple finish.
TCI: How do you feel Australia’s whisky culture compares with other countries around the world?
JP: Over the past couple of decades with some amazing, award-winning whisky’s being produced across Australia… we’ve really seen a presence of whisky grow on the back bar around the country. It’s really exciting to see a first generation of whisky being produced in Australia with many more to be released in the coming years. After all, whisky takes time to mature… including whilst you’re reading this.
JP: There are some amazing bars in Australia dedicated to whisky including the Baxter Inn, Sydney… the staff are incredibly knowledgeable and take the time to find a whisky that suits you. We’re seeing a growing interest in specialist whisky tasting events here at the Whisky Mill and a real thirst for learning more about what people are drinking. It’s not just all about sipping on neat whisky either, there’s many great whisky cocktails that aren’t just boozy, neat spirits. We’re seeing a really positive vibrancy in the category with how people want to enjoy whisky.
On that note, it seems like it’s time to stock up on some upgraded cocktail supplies and celebrate World Whisky Day in style.