Celebrity Life

Jay Khan's meticulously crafted temple to all things agave is now the #1 bar in Asia, flanked by an ensemble cast of Hong Kong venues that account for one-fifth of the region's best drinking destinations. 

Following the release of its closely followed '51-100' ranking, the '50 Best' Academy has just announced this year's list of the 50 Best Bars in Asia. Late last night, in various competing establishments across the region, news came down that Hong Kong is home once again to the #1 bar in Asia. In 2021, that honor goes to the agave-centric Central drinking den, COA. Proprietor Jay Khan and his team have gone from strength to strength since their debut (the venue also took home the title of 'Best New Opening' in 2019), ascending at terminal velocity to become Asia's most favoured bar within three years -- this latest accolade sees COA push classic cocktail den Jigger & Pony into second place, the Singapore-based champion of the '50 Best' list in 2020.

The results deepen the fierce (albeit friendly) rivalry between Hong Kong and the Lion City, with the latter playing host to 4 of the current top 10 bars within Asia. Nevertheless, those Hongkongese venues which did manage to crack the upper echelons of the competition were noteworthy in multiple ways -- best exemplified in the guise of Caprice Bar. Swooping into the #10 spot on the 2021 list, this opulent drinking den (tied at the hip to Four Seasons' three-Michelin-starred restaurant of the same name) has made massive strides in a single year. For climbing a staggering 24 spots since 2020, the venue has also been awarded the 'Highest Climber Award' (jointly shared with Delhi-based Sidecar). Under the collaborative leadership of managers Lorenzo Antinori and Summer Lo, Caprice Bar has emerged from a place of relative ignominy -- favoured by corporate executive types and diners posting up for pre-meal tipples -- to become one of Hong Kong's most exciting destinations for "thoughtfully concocted, beautifully presented" libations.

Meanwhile, the all-important 'Best New Opening' -- often, an early indication of a venue's future potential in competition -- has been awarded to The Diplomat, John Nugent's "small but mighty" tippling concept that mixes together 'modern classic' cocktails, best-in-class bar snacks, and a raucous social club with spectacular results. Other honourable mentions overall include: longstanding favourites Quinary and The Pontiac (#25 and #26 respectively); Penicillin, the new sustainability-focused concept from the original team behind previous 'Asia's 50 Best' winner The Old Man; and Rosewood Hong Kong's spirited divan Darkside -- a newcomer to 'Asia's 50 Best' list, making its auspicious debut at #40.

Now into its 5th consecutive year, the 'Asia's 50 Best Bars' list is a comprehensive, multi-country ranking of popular and critically acclaimed drinking establishments throughout the world's largest single continent. Venues are ranked according to total number of votes (counted using a preferential methodology) cast by a selection of anonymous panelists who hail from over 14 different Asian countries. The Academy's exact composition includes personnel from within the drinks industry, various hospitality bodies, distributors/importers, and notable media personalities. The list is compiled and published by William Reed Business Media, who also own and publish the 'World's 50 Best Restaurants' imprint.

You can view the full list of Asia's 50 Best Bars for 2021 below. (Editor's Note: Venues in Hong Kong have been highlighted in boldface, whereas asterisks denote the presence of new entries on the list.)

1. COA
2. Jigger & Pony
3. The SG Club
4. Indulge Experimental Bistro
5. Sober Company
6. Manhattan
7. Atlas
8. No Sleep Club
9. Bar Benfiddich
10. Caprice Bar
11. The Bamboo Bar
12. Bar Trigona
13. Charles H
14. Native
15. Hope & Sesame
16. Sidecar
17. Bar Mood
18. Bee's Knees
19. Room by Le Kief
20. The Diplomat*
21. 28 HongKong Street
22. Tropic City
23. Tell Camellia*
24. AHA Saloon
25. Quinary
26. The Pontiac
27. High Five
28. The Wise King
29. Barbary Coast*
30. Penicillin*
31. Union Trading Company
32. Speak Low
33. Union Brasserie, Bakery and Bar
34. Bar Cham
35. Backstage Cocktail Bar
36. Tippling Club
37. Junglebird
38. The Curator
39. D.Bespoke
40. Darkside*
41. Alice
42. The Old Man
43. Bar Trench
44. Le Chamber
45. MO Bar
46. Vesper
47. Three X Co*
48. Teens of Thailand
49. Sago House*
50. Star Bar

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Courtesy of The Westin Hilton Head Island Resort & Spa Perfect for sipping on National Mojito Day (July 11), National Watermelon Day (August 3), and all summer long, The Westin Hilton Head Island Resort & Spa shares its recipe for a delicious Ginger Spiced Watermelon Mojito. The cocktail offers a combination of refreshing watermelon complemented […]

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Five compelling Highland whiskies, selected and bottled by two gentlemen from fair Emilia-Romagna. When Federico Mazzieri and Marco Maltagliati created their whisky consultancy in 2019, the goal was simple. "We wanted to offer anybody who desired it the opportunity to discover and learn about the extraordinary product that is Scotch Whisky," says Mazzieri. "In a way which felt natural, while still keeping excellent standards of quality." Fast forward two years, and the duo (operating under the moniker 'Dream Whisky') have just released 'Metamorfosi': their second collection of single cask whiskies, inspired by the Scottish Highlands throughout the seasons.

Like many veterans in the hospitality industry, both Mazzieri and Maltagliati felt much of the Scotch that was typically available in the retail marketplace placed too strong of an emphasis on branding. To that end, as with their first series of chronologically released 'Dream No.1/No.2' bottlings, each whisky in the Metamorfosi collection has been packaged simply: featuring labels hand-drawn by Italian illustrators (each inspired by the relevant flavour profile) and a checklist of technical info. "Every year [we] present a unique collection with a limited number of bottles," says Maltagliati. Thus far, the only throughline appears to be the exclusive use of single cask whiskies -- favoured by Dream Whisky for their "fragrance and flavour" and ability to transport drinkers to "faraway, magical places".

The omission of conspicuous brand names encourages drinkers to trust their senses, though unlike the previously numbered editions, all five are focused on sites throughout the Highland region. The 'Autonno' (i.e. autumn) is the youngest of the bunch: aged for 10 years in ex-bourbon hogsheads before being finished in sherry -- a lightly alcoholic dram that's velvety-soft smoothness "immediately calls for a second sip". By contrast, the 'Estate' offers a more complicated sensory journey with aromas that vary as widely as flowers in springtime and candy floss (a take which Maltagliati wrly observes is "open to interpretation").

And for those to whom time is no object, the '1990' will likely prove the most intriguing: laid down for three decades, not long after the establishment of the Invergordon distillery. A favourite of indie bottlers like Duncan Taylor, Invergordon was persuaded to release some of its ex-bourbon spirit, crafted in distinctive pot stills, for this new collection -- a surefire vote of confidence in Mazzieri and Maltagliati. Clad in a hand-drawn label and possessed of the length and intensity only time can bring, it's fair to assume this is the stuff whisky dreams are made of.

To purchase a bottle from the Metamorfosi series, visit Certa Platform online -- the exclusive importer of Dream Whisky in Hong Kong.

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Is it time to stop adding the “female” qualifier to sommeliers? Are their experiences any different from the men’s?

The post The thing about female sommeliers appeared first on The Peak Magazine.

Is it time to stop adding the “female” qualifier to sommeliers? Are their experiences any different from the men’s?

For more stories like this, visit www.thepeakmagazine.com.sg.

Sotheby's will offer in March a 1967 vintage bottle of the Macallan single-malt whisky, which was created in collaboration with British artist Sir Peter Blake.

The post Sotheby’s to auction Peter Blake-labeled Macallan bottle appeared first on The Peak Magazine.

Sotheby's will offer in March a 1967 vintage bottle of the Macallan single-malt whisky, which was created in collaboration with British artist Sir Peter Blake.

For more stories like this, visit www.thepeakmagazine.com.sg.

Today’s world of whisky is a complex one, with the spirit’s explosion in popularity bringing to light several different characters, from the simple drinker to the collector, the investor and the dreaded “whisky flipper”.

Wind the clock back 10 to 15 years, when things were less complicated. Sure, people collected whisky, drank whisky and invested in whisky, but these were simpler pursuits, and the hobby was significantly less mainstream. Japanese whiskies were still relatively unknown, new whisky releases didn’t cause websites to crash due to excessive traffic (or road blockages due to actual traffic), and overpriced, over-marketed and often immature whiskies were nowhere near as prevalent.

The meteoric rise in whisky’s popularity has, however, led to a number of positives, with most distilleries now offering a much larger range, “independent bottlers” (who buy casks from distilleries and bottle the spirit under their own label) increasing in prominence, and a sharp rise in “new world” or “world whisky” producers – which, interestingly, includes old-world wine countries such as France and Italy, alongside the likes of Australia, India and Taiwan.

So, where does this new-found mainstream popularity leave each category of whisky lover?

The Whisky Drinker

First of all, whisky drinkers – particularly those who’ve been enjoying whisky for a decade or more – may be frustrated by the current state of the market, with bottles they previously knew and loved either no longer available, or prohibitively expensive (Macallan 30-Year-Old, which was once available for a few thousand dollars, now commands prices of HK$45,000 – if you can find it at all). On the other hand, whisky drinkers are spoiled for choice, with an abundance of whiskies from distilleries new and old, large and small, to suit any budget. The surge in demand has also seen the opening of a number of bars in Hong Kong – Club Qing, House Welley and Tiffany’s New York Bar, for example – all serving whiskies to suit everyone from the most dedicated enthusiast to the rank beginner.

Lars Ruecker, director of F&B at the InterContinental Grand Stanford (home to Tiffany’s New York Bar), sees these changes impacting customers’ tastes. He notes “a shift in demand from mainstream whiskies towards smaller distillers, with a focus on craftsmanship as well as local-inspired bottles, either bottled in conjunction with an event or venue, or exclusively for an Asian market”.

The Whisky Collector

Whisky collectors – those who collect out of sheer passion and are often by definition whisky drinkers themselves – might say they have it good or bad, depending on which of them you ask. These days, the options available for collecting are immense, to the extent that some collectors focus almost exclusively on specific niches, such as English distilleries (Bimber especially, which is seeing enormous popularity despite only releasing its first whisky two years ago) and Australian whiskies (particularly those from Melbourne’s Starward and Sydney’s Archie Rose). Of course, there are still plenty of collectors with their sights set on rare vintage Scotch (most notably Macallan, Ardbeg, Springbank and Bowmore) and popular Japanese bottles (including Karuizawa, Hanyu, Yamazaki and Chichibu), but these endeavours now require deep pockets.

Although spirit auctions were held in Hong Kong long before the current popularity surge, the rise of online whisky auctions has been a good indicator of increasing collector demand, with tens of thousands of lots available monthly via a plethora of sites. Kam Daswani, managing partner of local whisky business Dram Good Stuff, actually sees the auction market driving demand for high-end bottles in retail too. “Led by large jumps in the auction market, clients are now not only looking to buy for immediate consumption, but are increasingly educating themselves to purchase also for long-term holdings,” he says.

It’s not just bottles that are being collected either. Whisky casks have become a popular choice, whereby an entire cask of whisky (most commonly 200 to 500 litres) is bought and either bottled, or left to further mature for bottling at a future date. Although ownership of casks from popular Scottish distilleries has become more difficult in recent years (a combination of increasing demand and decreasing supply), there’s a growing number of newer distilleries willing to sell a freshly filled cask to potential owners for a single up-front payment (for example, I bought a small cask of Archie Rose whisky to celebrate a family milestone). Turn-key cask purchases such as these (which include the spirit, cask, maturation/storage, insurance, bottling, labelling, taxes and shipping) differ from the traditional model, where the additional costs are often separate and at the owner’s (sometimes significant) expense. Cask ownership can be fun, but the industry is rife with tales of those who’ve overpaid or been scammed, so it pays to do ample research.

Garreth Christopher, a whisky lover who buys casks for personal enjoyment and to share with friends, likes Diageo’s Casks of Distinction, which are available from the drinks giant’s Scottish distilleries. “I own a few CoDs, because they can guarantee their sourcing and the liquid is just fantastic,” says Christopher, who recently bottled a 33-year-old from Dalwhinnie distillery.

The line between investors and collectors can often be a blurry one, but investors looking to make a return must ensure the whisky is unopened and kept under suitable conditions (upright, and away from sunlight and extreme temperatures). This category, too, has seen a surge in participants, and it’s not hard to see why when firms such as Knight Frank quote (via its Rare Whisky Index, which tracks rare Scottish single malts) a 586-percent growth over the past decade.

To put this growth into perspective, a pair of Ichiro’s Malt Hanyu “Jokers” bottles sold in 2017 for HK$122,000 at Bonhams; earlier this year, another two sold for HK$446,000 (and in November, a full set of 54 “Cards” bottles fetched HK$11.89 million). Two years ago, a bottle of 1926 60-year-old Macallan sold at Sotheby’s for £1.5 million, whereas in the late 2000s a similar bottle is said to have sold for “just” US$75,000.

These are extreme examples, but they do illustrate the popularity of whisky as an investment. Of course, as with casks, caution and research are important.

The Whisky Flipper

Last (and least) are the “whisky flippers”, despised by many in the whisky world but simply a function of the current state of the market. Flippers look to make significant financial returns in a short space of time by buying whiskies at retail prices when demand outstrips supply, and then selling for profit later. Flippers aren’t unique to whisky (just look at eBay shortly after a Supreme drop), and though they’re not going anywhere, at least some distilleries have made laudable efforts to deter them. Dornoch Distillery, for example, hides a Willy Wonka-esque “golden ticket” beneath the cork of one first-release bottle, which rewards the lucky purchaser with a free cask of whisky if it’s redeemed within two years – thereby encouraging the opening of the bottle and the consumption of at least some of its contents.

With so many changes in the whisky world, do whisky lovers have it better or worse today? As with many things in life, the truth lies somewhere in the middle. In the opinion of this author, it’s best simply to embrace it by sitting back, pouring yourself a dram and enjoying the scene for what it is today.

The post Kindred Spirits: A Profile of Whisky’s Many Personalities appeared first on Prestige Online - Hong Kong.

Two great years and hundreds of outstanding wines: James Suckling compares the “flamboyant” 2015 with the “impressive” 2016 Brunello di Montalcino.

If you ever wanted a Brunello di Montalcino for your cellar age for decades, then buy the 2016 vintage when the wines come on to the market in January 2021. The 2016 vintage Brunello marks the second great year in a row for the Italian region following the sensational 2015, which is currently on sale. “These are wines for your cellar,” says Lamberto Frescobaldi, head of the Florentine wine family that owns Castelgiocondo, a solid Brunello di Montalcino estate. “The tannins and structure really special.”

Indeed, I tasted 212 Brunello di Montalcino 2016s in my tasting room in 2020 and the young Sangioveses certainly do have a lot of tannins. In fact, I’ve never seen so much tannin in a young Brunello and I’ve been tasting young vintages from Montalcino since the early 1980s.

“The 2016 is different from 2015,” says Massimo Ferragamo of Castiglion del Bosco, which made its greatest Brunello ever in 2016. “It’s a strong vintage. It’s been a great combination of circumstances and after 2010 we’ve been working better and better every year. I had them side by side [2015 and 2016], but I think 2016 is better.”

In my tasting of 2016s, I kept writing at the end of the tasting note, “Try after 2024,” or, “Better after 2025.” These drink recommendations are certainly longer than the 2015s. The 2015s are much easier to drink young, but they have the structure and concentration to age for decades, just like the 2016s. The slightly hotter growing season during the summer of 2015 gave the wines that added level of ripe fruit in addition to the ripe tannins.

The 2015 grape-growing season was clearly hotter, with less variation between the heat of the day and the coolness of the night. So the wines tend to be very fruity, sometimes even exotic. In 2016, there was greater diurnal temperature variation, which explains why the acidities are a little higher in the wines and the characters slightly less opulent. But don’t get me wrong, there’s a subtleness to the top 2015s that make them irresistible.

“These are clearly two great vintages,” admitted Carlo Ferrini, the well-respected consulting oenologist who has his own small estate in Montalcino, called Giodo. I rated both his 2015 and 2016 wines at 100 points. “They’re terrific young Brunellos.”

I like to say that 2016 would be the greatest vintage ever for Brunello if it weren’t for the stupendous 2015. When I also rated almost 100 2015 Brunellos, the riservas showed the opulence, plush fruit and ripe tannins of the classic bottlings.

If you missed buying some 2015 Brunellos, you’re going to want to look at some 2015 riservas. They’re usually a smaller production – fewer bottles – and selected from particular vineyards, parcels or barrels. That’s how producers justify the higher prices and longer maturation before release. I only wish they were obviously better quality than the normal bottlings, though I still enjoy this category of Brunello.

The 2016 wines will also be a great buy, but plan on ageing them much longer than the 2015s before opening. And their more intense tannins suggest they may ultimately live longer than the 2015s, but who’s counting? I’m currently drinking the legendary 1997s and they’re still fresh and beautiful.

So which vintage do I ultimately prefer? For now, I honestly have a slight preference for 2015. Perhaps it’s the flamboyance of the wines and their multi-layered and complex nature compared to the more reserved and tannic 2016s. This is also why I rated 12 2015 Brunello di Montalcino 2015s at 100 points, as well as four 2015 riservas. I only rated three 2016s at 100 points.

But the reputation of a great vintage is not made on its perfect wines. I learned a long time ago as a wine critic that great years are those when everything is outstanding, from the lesser-known properties to the most prestigious ones. The 2016 and 2015 vintages certainly achieved this, making this pair of years the greatest ever for Brunello di Montalcino.

Eight “Perfect” 2015 and 2016 Brunello Wines

Casanova Di Neri Brunello Di Montalcino Cerretalto 2015

This is a momentous wine with incredible power and structure that has so much minerality and crushed-stone character to the black cherries and blueberries. Full-bodied and tannic, yet the tannins are layered and polished with a glorious, creamy and juicy texture that coats your mouth. It goes on for minutes. Incredible wine. Try after 2025.

Ciacci Piccolomini D'aragona Brunello Di Montalcino Vigna Di Pianrosso Santa Caterina D'oro Riserva 2015

The opulence of fruit and complexity of earth, meat, mushroom and cedar is breathtaking. It’s full-bodied, deep and powerful, with so much intensity and depth. Chewy and layered, it goes on for minutes. Give it even more time. Try after 2023.

Giodo Brunello Di Montalcino 2016

Seamless is a great way to describe this red wine with intense aromas of plums, cherries, walnut and sandalwood. Some lightly toasted oak, roses and lavender as well. Really aromatic. The palate is full and extremely polished, with super-fine tannins that go on for minutes and spread across your palate. A great wine, following the perfect, 100-point 2015. Better to start drinking this after 2023.

Livio Sassetti Brunello Di Montalcino 2016

Blackberries, black walnuts and black cherries, as well as loads of chewy tannins. Some smoked wood, wood tannins and even black truffles. It’s full-bodied and powerful with loads going on. It just keeps growing on the palate. So much wet earth and black olive at the finish with porcini mushrooms, too. Needs time to soften. Crazy finish. Try after 2025.

Siro Pacenti Brunello Di Montalcino Ps Riserva 2015

The purity of fruit here is so stunning, with blackberry, black cherry, black truffle and floral aromas, as well as orange peel. It’s full-bodied and very compact, with ultra-fine tannins that are copious and balanced. It goes on for such a long time. The purity and precision are something else, not to mention the length and depth. So delicious now and a joy to taste. Drink or hold.

Tassi Brunello Di Montalcino Franci Riserva 2015

An amazingly solid and powerful red with so much depth and intensity. Dark berries, cherries, walnuts and coffee on the nose and palate with some grilled meat. It’s full-bodied with a very powerful palate of chewy, polished tannins and great length and intensity. Goes on for minutes. Better after 2025.

Valdicava Brunello Di Montalcino Madonna Del Piano Riserva 2015

Spectacular aromas of crushed fruit, plums, sous bois, porcini and black truffles. Decadent year, but fresh. Full-bodied, dense and linear on the palate, yet so much in balance and refinement, with incredible depth and consistency. The savoury and juicy finish, with vivid acidity and fruit are eye-opening. Greatest ever. Best after 2025, but I can’t wait to try it again.

Valdicava Brunello Di Montalcino Vigna Montosoli 2016

Wow! The aromas of black cherries, plums, walnuts, lavender and cedar are really beautiful. Full-bodied with firm, chewy tannins and a beautiful polish to the power and intensity. Gorgeous, sweet and ripe fruit at the end, with peach and citrus character to the plums. Sophisticated and glorious. Drink after 2025.

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