How thrilling is the modern world! How much is happening, changing, going on!
If you are as enthusiastic as we are at TML you will be delighted at the steady emergence of fresh and magnificent things to enjoy.
The downside is that there is so much to learn and so little time.
But learn we must.
Boozing way back then.
When it comes to booze (doesn’t it always?) there was a time not so far away (OK, it was around the middle of the last century) when you could know almost all there was to know about alcohol in Australia.
Beers were local. In Sydney you drank New or Old. Or Reschs. Brissie was XXXX. Melbourne, Carlton. Wine was mostly fortified, sherry and port in one-gallon flagons; decent table wines from fine old families were just finding a market.
Gin was Gordons. Scotch was Johnnie Walker or Black and White, maybe Bells or Vat 69. Bourbon, not here thanks. Vodka ditto. Bacardi not here yet either. Serious warmth came from Aussie rums made from real Aussie cane. Frigate, Beenleigh, Bundaberg. Aussie whisky meant Corio from a suburb of Geelong. Aussie gin, hmmm, what was that name? Gilbey’s?
Brandy of ‘hospital quality’ was delivered by St Agnes or Chateau Tanunda.
My father, a good Scotsman, did like a dram. When the unpleasantaries of WWII were well over he was able to obtain some single malts again. In the meantime he would pop around the unglamorous suburban pubs where, alongside their allocation of beer and cheaper spirits, publicans would be obliged to take a bottle or two of JW Black Label which they could not sell to the locals. He’d take them off their hands out of the kindness of his heart, and just a few shillings.
Those were the days, my friends.
But we are travelling at speed into the exciting New World and for that you need a guide. Or indeed a guide who has just published a Guide.
Keeping up with today’s spirits.
Luke McCarthy is your man and his new book is The Australian Spirits Guide.
He has travelled to the distilling countries of the world – there are quite a few – and brought back his learning and passion to discover, taste and pass on his enthusiasm for some sixty Australian distilleries. A few are quite old and Luke has researched their history. Most are much newer, resulting from changes to the laws allowing smaller distilleries to thrive. These new kids on the block are already kicking goals around the world, winning medals in serious international competitions. In particular our whiskies from the cool climate state of Tasmania are much respected in the cool climate highlands of Scotland.
Bill Lark’s ‘Epiphany at the Lakes’ occurred in the 1990s on a fishing trip when he decided that with its beautiful barley, peat bogs with pure water Tasmania could be producing excellent whisky. He worked at it but had to wait until 1997 before a change in the law allowed small batch distilling for the first time in 150 years. He is acknowledged at the father of the modern spirit team.
Global recognition
In 2014 at the World Whiskies Awards in London, a batch from Sullivans Cove was named World’s Best Single Malt. Yes the Scots, undisputed leaders for centuries were there, represented in many drams and graciously deferred to a New World winner on the day.
Luke’s sturdy and finely illustrated volume (The Australian Spirits Guide) tackles the local producers of whisky, gin, rum, vodka, brandy (and, yessiree, good old moonshine) and tells us their stories. His tasting notes are concise and enticing. He seduces us further with mouthwatering recipes for cocktails from some of the country’s finest bartenders.
If you have ever contemplated a glass of lively liquid with light dancing behind it and felt invigorated by man’s ingenuity and dedication, let Luke be your guide.
His book Australian Spirits Guide is published by Hardie Grant and you can try a taste at www.hardiegrant.com.au
