After the incredible evening we had for our sold out event – ‘An Evening with Pappy, A vertical Tasting,’ The Websters Team are preparing for another unforgettable celebration of rare & limited whisky & great local craft brews.
Our next boilermaker dinner event will feature 5 tastings of rare & limited bottlings from Adelphi, Berry Bros & Rudd, & Rest & Be Thankful, alongside 5 craft beers from Marrickville brewers, Batch Brewing Co. The whisky & beer will be accompanied by a paired 3 course dinner, conceptualized by our Executive Chef, Mark Cukeric. Mark has been at the helm of our dinner offerings for at least 20 sold out events at Websters. and always ensures our customers enjoy the finest seasonal cuisine.
The Websters vision for our events is that our guests enjoy an equal amount of information & entertainment, where everyone is welcome & the atmosphere allows for any occasion, from a catch up with mates, an intimate dinner or tasting with a loved one, or a coming together for guests who share the same passion for grape & grain as we do.
WHAT: A Boilermaker tasting with 5 beers, 5 whiskys & a paired 3 course dinner
WHERE: Websters Bar, 323 King St Newtown
WHEN: Wednesday, 15th of May at 7pm
TICKETS: $49pp (No refunds)
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About the Whiskys
The original Adelphi distillery was built in 1826 on the banks
of the river Clyde in what is now the heart of Glasgow. The
two acre site had been an orchard, fronted by a wharf, and by
the 1880’s, when James Walker’s Great-Grandfather bought
the company, it was one of the most advanced and productive
distilleries in Scotland.
Adelphi was revived in 1993 by the founder’s Great-Grandson
in order to explore the mysteries of malt whisky more fully
and to make a number of rare, well-aged and top quality malt
whiskys available to discerning customers. this continues
to this day.
“Adelphi Distillery has but one aim: to offer its clients the very best malt whiskys. We are helped by having just two activities: Identifying the very best casks and offering these to our customers. we have no distilleries of our own. This allows us to offer a full range of whiskys, and more importantly, to be wholly objective when selecting them. Whilst we aim at all times to offer a range of styles and regions, our whiskys are selected on the basis of excellence alone. To ensure this is the case, the directors are assisted by a panel of professional “noses,” chaired by Charles Maclean. They alone can approve the selection of any cask. Our whiskys are our reputation.”
BERRY BROS & RUDD
With two Royal Warrants and more than 300 years of history, Berry
Bros. & Rudd is Britain’s original wine and spirits merchant.
We can trace our history back to 1698, when an enterprising woman
called the Widow Bourne started an “Italian grocer’s” at No.3 St
James’s Street, selling tea, snuff, spices and the most fashionable drink
of the day, coffee. The sign of the coffee mill still hangs outside our
premises at No.3 today, in tribute to our roots.
In due course, our focus shifted to something a little bit stronger. As
wine became important to the business, so too did spirits, and we
started bottling casks under our label in the early 19th century, making
us Britain’s oldest independent spirits bottler.
While much has changed over the years, we are still owned and
managed by members of the Berry and Rudd families, and we continue
to supply the British Royal Family, as we have done since the reign of
King George III. Most importantly, we still believe that everything you should look for in a wine or spirit comes down to one simple question: “Is it good to drink?”
A word from BB&R Spirits Buyer, Doug McIvor:
REST & BE THANKFUL
Rest & Be Thankful started bottling back in 2012. We’ve crafted over 50 bottlings from over 20 distilleries. Sit back and enjoy the road we have taken and the road ahead.
The name Rest & Be Thankful comes from the inscription on a stone made by soldiers who built a military road in 1753 in the West coast of Scotland; the road out of Glen Croe was so long and so steep that it was traditional for travellers to rest at the top and be thankful for having reached the highest point.
Nearly 300 Years later, we want the joy of relaxing with a dram of a Rest & Be Thankful bottling, to have that same feeling of joy and satisfaction; one cannot always enjoy a dram at one of the most beautiful spots in Scotland but one can enjoy a taste of the unique beauty of Scotland anywhere in the world.
About the Beer
American founders Andrew Fineran and Chris Sidwa met in Sydney as fellow lacrosse-players. As they got to know each other, they realised they had something else in common: they were both keen home brewers.
After two years of planning, they opened Batch Brewing Co at the end of 2013. With the help of friends, they painted the interior black and built a bar out of abandoned pallets, topped with a concrete-aggregate bench top. Some worn, brown-leather couches and milk crates completed the revamp of the former panel-beater’s shop.
The brewery’s regulars include an American pale ale and an IPA, both mid-brown in colour. But the range changes every two weeks, since that’s how long it takes a batch to mature, each being a limited release. Past releases include a nut-brown ale made with 10 kilograms of roasted pecans; a sour named Pash the Magic Dragon; and a nitrogen-carbonated milk stout (with lactose, not real milk).
Batch swiftly became a household name in the Inner-West and in Sydney, as they were setting benchmarks for all beers from sours, stouts, IPA’s, all with weird & wonderful names and only the finest hops & grains used for their production. Though the brewery bar itself in Marrickville feels more like you are sitting amongst the brewers & brewing gear with carts & pallets around you, we feel this only adds to its charm. The space is always brimming with locals and when it comes to delicious fresh tap & packaged craft beer – they never disappoint.
Starter: Whisky cured Atlantic salmon tostada,
Beetroot hummus, creme fraiche and beetroot crisps.
Entree: Smoked cheese arancini ball, roast garlic & whisky spiked skordalia dip.
Main: Twice cooked crispy skin pork belly,
Beer braised red cabbage, Dijon mash & buttered broccoli, chorizo jus
Whisky & Beer Pairings
BEER: Just Beer (4.5% ABV)
1: Adelphi Glenborrodale Blended Malt (Edrington Malts, Macallan, Highland Park, Glenrothes, Glenturret) Sherry Butt, 46% ABV
2: Berry Bros. & Rudd Blue Hanger Blended Malt 11th Release (Bunnahabhain, Aultmore, Glengoyne, Dailuaine) 45.6% ABV
BEER: Buckley Street Brown Ale (4.9% ABV)
WHISKY: Berry Bros. & Rudd 11yo Girvan Grain Single Cask (Laphroaig cask finish) ex bourbon barrel 56% ABV
BEER: Big Kahuna (4.6% ABV)
WHISKY: Adelphi Breath of Isles 11yo Undisclosed Island Distillery Sherry Cask 58.5% ABV
BEER: Red IPA
WHISKY – Berry Bros. & Rudd 17yo Orkney Single Cask (Highland Park) ex Sherry Hogshead 56% ABV – DUE TO A TRANSIT MALFUNCTION, THIS PRODUCT IS NO LONGER AVAILABLE.
Instead we will be tasting the 1996 Glentauchers 20yo, 46%. Cask #731
BEER: Campos & Elsie Milk Stout
WHISKY: Rest & Be Thankful Octomore 6yo Tempranillo Cask 62% ABV
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