SUSTAINABLE WHISKY
MODERN ETHICAL PRACTICE WHO BENEFITS?
FAWN WEAVER
A WOMAN, A STORY, A BRAND, AND A LEGACY
LUXURY DOESN’T NEED TO COST
WHISKY AND FOOD
PAIRING
DISTILLED GASTRONOMY
LUXURY DESTINATIONS
DELVE INTO THE FRENCH RIVIERA AS WE EXPLORE NICE
SIPPING IN THE USA PART 1. THE BEST OF THE BIG APPLE
ABSOLUTE MUST VISIT WHISKY BARS IN NYC
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Scotch Whisky has long held the title of being the most renowned luxury spirit in the world This edition delves into global inspiration from whisky that has been inspired by Scotch or indeed holds particular inspiration from the work derived from the people involved
Whisky has been at the heart of many traditions and cultural gatherings for centuries and Scotch holds a particular provenance for its rarity and appeal
From the incredibly inspiring story of Shawn Weaver to modern sustainability methods, and the pursuit of innovation in the Scotch Whisky industry, we are sure to see the broader uptake of Scotch as a luxury product and an investment in multiple diversified portfolios for years to come
Thank you for reading
Whisky is an iconic spirit that goes beyond a simple sip Its flavours can transform and adapt to different culinary encounters This guide explores the exciting world of whisky and food pairing, uncovering unexpected flavour combinations, trendy ingredients, and exclusive insights from chefs Gone are the predictable pairings of the past
Whisky is awakening to a world where the most recent cooking trends are instrumental, just like an excellent goldsmith will discover a gem. Fermented ingredients likekimchi or kombucha add a lovely tang that complements thesmokiness of an Islay whisky, growing a complex interplay on the palate The elevated complexities created by these liquids go beyond a straight tongue test Bourbon is the character of the rich caramel notes that vegans have long loved for their mushroom dishes or jackfruit "pulled pork " These are by no means the last words; nothing less than - the wonders of the whole whisky pairing with international food are ahead of us, waiting to be discovered
Despite not being something never forgotten, an adventure with whisky pairing would not be something one will have not done The wave of whisky and food interaction has never been so vast, with the destination providing the most recent experiences for whisky lovers The international of whisky and meals is embracing the hottest culinary trends, imparting new and fascinating experiences for whisky
enthusiasts Umami-wealthy (Foods with a strong umami flavour of meats, shellfish, and fish) components like miso or aged soy sauce can create a great textural comparison with a smooth Speyside malt
Experiment with peppers, including gochujang, for a touch of warmth that enhances the essence of a peated Islay dram Take cheese and whisky harmony to new altitudes with departing cheddar, creating something different Undoubtedly, a fusion of goat cheese with a Highland malt is the eternal treasure that amplifies its petal impression; similarly, a powerful blue cheese easily conquers the piratical strength of a rye whisky
You can just step aside using pastries and enjoy food paired with whisky through an innovative culinary exploration The strong flavours of fermented food products, including kimchi, can combine with the smoky effect of whisky, which is prepared from Islay, to create an interesting taste experience The kimchi's microbial effects are not directly responsible for improving whisky's digestion They also programme your taste buds and gut health in the most unique sensory journey From now on, tasting the range of street food is highly recommended.
Exploring plant-based cuisine provides opportunities to pair whisky with meat alternatives Indulge in hearty mushroom dishes brimming with the
richness that harmonises seamlessly with the caramel undertones of bourbon
With their flavours, mushrooms, which include portobello or shiitake, can noticeably complement whisky's sweetness Jackfruit "pulled pork" offers an exciting opportunity for vegan and vegetarian whisky enthusiasts This adaptable fruit may be seasoned to duplicate the flavour and consistency of red meat, making it a perfect accompaniment for smoky or fish fryinfused whiskies The whisky's smoky notes supplement the smoky or spicy seasonings used at the jackfruit, whilst the whisky's sweetness cuts through the dish's richness
Would you like to become one of the guinea pigs for the creation yourself at that magical moment? Search for a restaurant that mainly focuses on whisky dinners At these gourmet events, celebrity chefs not only prepare special food dishes to compliment your favourite whiskies, but
in many cases, they will even engage in an on-the-spot conversation with their guests, discussing the art and craft of whisky making Imagine yourself as a delighted patron in a five-course tasting menu that combines each dish with an individual whisky, intending to introduce a variety of new flavours, an appealing combination, and an extended whisky horizon
These thematic dinners enable visiting to discover little-known combinations of spices and learn some tricks from the cuisine masters At times, the chefs are glad to share their reviews about each dish and how it interacts with the chosen Whisky Additionally, the diners can sip the whisky just like a wine connoisseur usually tastes the wine It assists them in becoming familiar with the characteristics of the whisky, such as its origins
The whisky dinner is like a true treat to the whisky worshiper. The master classes grant the chance to those who participate in a new outlook on spirituality through comradeship and
undergo the understanding of master cooks.
Recipe Spotlight: Smoky Scotch & Glazed Short Rib
Chef John Brand created nectar to the taste buds through these culinary creations by coupling peaty and unmarried malt Scotch with languishing beef ribs smouldered in a sweet and smoky BBQ sauce The meeting of those two starry-eyed flavours crams in the intense taste The fatty, pleasing cuts match the whisky's smokiness to complete the picture, while the sweet buttery notes in the sauce are wellcomplicated by the spirit's vanilla and toffee The slow-braising helps create the consistency of melt-in-your-mouth tender, and the supple BBQ smoky flavour brings a complex characterisation of the recipe which you won't forget easily Everyone of these pieces is a highlight – the mix of something sweet with something savoury, along with the smokiness and richness that exudes heavenly bliss. Whisky fanatics wishing to explore their next pairings should not miss this masterpiece
Unlocking the Whisky Spectrum: A Pairing Guide for Every Dram
Only some kinds of whiskies are the same, and neither are the unique dishes they are together with Here's a brief manual to start:
Light & Fruity Whiskies: Sushi will do an excellent favour for light and ripe flavours Seared scallops - light and subtle accompaniments In particular, the selection of distilled spirits is critical The softly sweet notes of these foods complement the fruity of a Speyside or Japanese whisky
Medium-Bodied Whiskies: Wine Affinity, The Harmony of flavours
Such desserts exert more temptations Experience the highquality taste of darkish chocolate with low cocoa percentage, or feel the wonderful feeling when cured meat, aged cheese, and sherried single malt all come together
Full-bodied and sherried Whiskies: Dark Chocolate, Charcuterie Boards These whiskies ooze with richness and are best enjoyed with pleasures to complement their energy Let's head into a dark chocolate bar with high cacao content for the adoration of the chocolatier However, since this possibility may not be suitable for you, feel free to check out cured meats and aged cheeses alongside unmarried malt of sherry
Of course, this is how you would begin your journey of whisky pairing. Evolved by the idea of experimentation, keep an eye on the new elements and scents, which will be the final surprising combination to revolutionise your realm of whisky paradise
Whisky pairing could be more effective in contemporary culinary fashion It is steeped in wealthy records and cultural importance stretching back centuries
Medieval Mates: It originates from the Medieval period when distilled spirits were popular, including aqua vitae (water of life) that hacks up with meals. Spices could be traded again; among the two functions, they are very serviceable, and the other has a clear benefit. They are more adequate for the taste of the food because they cover many of the most significant nuances and finishings instead of the sourness of the early whiskies So spices also became these early spirits with medicinal properties that probably coincided with the notion of the health-giving effects of these spirits This was when the world saw an introduction and improvement of local food and whisky pairings globally Distillation techniques came to perfection, and whisky production became a serious business People began experimenting with each multifaceted profile and palatable taste that embraced the distinctive flavour of their local whiskies
A Symbiotic Relationship: Marriages of food and spices with the first whiskies ended opposite The former became a part of the latter and vice versa Apart from the new ones and off flavours, spices mingled with the spirit’s chemic substances, being the base for sudden and complexly recognised flavour profiles Like this, cinnamon and nutmeg, two ingredients in vogue in medieval Europe, can be the spice that enriches the whisky's, natural sweetness. When this occurs, the ginger and cloves can offer a mild spicy flavour, complementing the alcohol's heat-producing nature
Water of Life, Food of Champions: In Scotland and Ireland, whisky for centuries was mocked in traditional medicine and, so, the "water of life" with curative powers Consequently, this idea began to acquire certain shades associated with the biting cold weather and the limited food crops which could be grown there
A whisky drink would ward off the cold with stew for dinner, made with ingredients from around the home, like oats, potatoes, and root vegetables. The alcohol's heat and the burly soup's efficacy are filled with applauding vitamins and energy This mixture also exemplifies a welcoming cognitive stimulus, resulting in a positive and fulfilled impact
Whisky & Social Rituals: Whisky pairings transcended mere sustenance Similarly, Gaelic cultures created "drinking with foes and friends" events, which served as a social function to ease tension and network Its mom-and-pop and mead halls almost always served some food items with whisky at those gatherings, which created a sensory environment and strengthened social ties To exemplify, 'ceilidh' (suggested kay-lee), a ceilidh (Scottish Gaelic for "bright party") type of dance track, which involves collective story-telling, dancing, and drinking a communal dram of whisky
By serving delicacies, some of which were selected to harmonise with the whisky and emphasise the whole experience, the town earned a worldwide reputation. This rich cuisine of smoked salmon, oatcakes and aged cheeses were not just great tasting companions in the actual sense of the word. Still, they also provided hunger-eliminating sensations in the participants during events at night Lingering together and digesting those dishes, a dram ripped our community into one cloth that binds us together
A Global Tapestry of Flavours: Whisky manufacturing occurs worldwide, and every region has developed a set of practices that best complement the liquor In Japan, there is a strong contrast between the clean and extensive tastes of Japanese whiskies, which are usually matched with sashimi or sushi that features delicate floral and citrus notes.
While the other side of the Range should be credited with the outstanding caramel-vanilla taste, they go along well with smoky grilled tunes. The beer, smoky and sweet like the meats' glaze and with the notes of vanilla and caramel, helps to mask the barbecue sauce piquancy. This showcase of the earthy contender conveys the country's affection for daring gusts and a celebratory interpretation of the U.S. indulgent fish fry custom.
Ireland, one of Europe's most famous whisky producers, has successfully distinguished itself from Scotland by producing whiskies of easy, malty character The coarseness, mildness of the cheese, and savoury notes of the cured meat have a multiplication effect This is consistent with the robust body of the whiskey from Ireland The maltiness and sweetness of the spirit provide contrariness for the fattiness of the cheese A possible explanation for this pairing can be seen in the history of century-long Irish dairy production and charcuterie making
Modern Mixology & The Rise of the Pairing Master: The recent rise of craft cocktails and mixology has driven heady artisans – whisky pairing masters – out of hibernation This duo of experts is interested in understanding the intimate anatomy of drink and food and coming up with exciting ways to break boundaries The result? Unmatched pairings that can never be erased from the memories of munching fans
Whisky pairing is not the exhaustive search for the flashiest combinations It is rather a matter of entrusting your taste buds with a dance of impeccable harmony that everyone's palates can savour. It's a journey through the world's history, culture, and traditions through the ages. Therefore, go through the up-brewing, and you will never forget the stories and the society you have been connected with, not considering the melodies of flavours awaiting you
WRITTEN BY JON HEALEY
For many, three words sum up the height of elegance and sophistication when it comes to travel destinations: The French Riviera Looking out at the magnificent Mediterranean and across towards North Africa this magical expanse of southern France has long held a fascination for the rich and famous – and those aspiring to be either or both of those! The defacto capital of this idyllic region, Nice, has long held its position as the yardstick for style and trendsetting and, in turn, has provided the most luxurious of hubs from which to explore up and down this fabulous coastline in order to seek out some of its equally illustrious neighbours
Until 1713, when King Louis XIII annexed this territory, Nice and a fair chunk of the coastline west of the Pont Saint-Ludovic belonged, in fact to Italy Thus, when wandering around the city’s magnificent streets and squares, the prominence of Italian-styled architecture, should not greatly surprise you - neither should the proximity of ingredients and taste of the cuisine to that of northern Italy The best of two
bastions of southern European culture combines seamlessly in this most effortlessly stylish of destinations
From the moment your flight descends onto what is essentially a runway in the sea, you realise that you are entering a pretty unique setting from which to indulge all your senses A short cab ride into the centre of town will deposit you neatly at any one of a number of Nice’s magnificent and opulent hotels Most of the establishments, whether grand in size or boutique, still carry a very defined air of the ‘Belle Epoque’ which was one of the most extravagant periods in the history of the Riviera A short but superb selection of the many wonderful locations you might select as the base for your stay would have to include some of the following:
The Palais de la Méditerranée is a landmark hotel in France’s fifth city, commanding a prominent position on the Promenade des Anglais Behind its 1920s façade sits a splendidly seamless five-star hotel that caters
or international businessmen and wealthy holidaymakers alike Slap bang on the most recognisable French Riviera sight, the Promenade des Anglais The Palais lords it over this five-star hotel strip with Nice’s endless beach right on the doorstep The hotel started life in the roaring 1920s as a casino and 1,000-room theatre where the likes of Charlie Chaplin and Maurice Chevalier would play. Even the iconic hotel façade is a listed monument and could not be changed for the hotel’s grand reopening back in 2004
Next, sheltered by a rocky promontory, Hotel La Pérouse provides a peaceful haven just moments from the bustle of central Nice Fresh from a thoughtful renovation, this four-star hotel delivers on luxury from its rooftop hot tub to its cliffside pool and sauna The bird's-eye views over the fabled Baie des Anges (Bay of Angels) are second to none This central hotel offers the ultimate Nice location, straddling the old town and the port district, on Castle Hill
It’s a 30-second stroll to the famed beachside Promenade des Anglais and a five-minute walk to the Cours Saleya marketplace with its cafés, restaurants, and shops This newly renovated 1930s hotel is looking better than ever, it's décor interweaving maritime themes with the French Riviera’s Golden Age Stylish details abound from handpainted frescoes to mother-of-pearl wall tiles, and enamelled lava-stone tabletops decorated with Jean Cocteau-inspired drawings Somehow it also manages to retain a homely feel Most rooms have balconies offering dreamy Mediterranean views, while Junior suites have a double outlook The Mediterranean Suite comes complete with a rooftop terrace and hot tub, from where, with a glass of something cold and bubbly, you can drink in panoramic views of the Baie des Anges
Third on this short but by no means exhaustive selection of luxurious residences is the fabulous Boscolo Exedra The 19th-century white palace is one of the only hotels in central Nice to come complete with all the hallmarks of five-star luxury including all-day dining options, a
spa, and a plush new rooftop pool terrace
There's even a white Louis-XIV armchair in the lift! On the leafy boulevard bearing the name of one of France’s most celebrated writers, Victor Hugo, in central Nice, this recently renovated and ultraluxurious hotel is set back from the road to allow guests to arrive in style
Style is 19th-century architecture meets contemporary design here A dramatic glass-ceilinged atrium greets you with some impressive bronze equine sculptures White is the colour of choice everywhere from the beautiful hotel façade to the marble-floored lobby, spa and even bedrooms It's all so spotless that you feel as though you would be safe undoubtedly to eat off the floor
The star of the show is that outdoor pool terrace where you can chill out with your book, some bubbles and uninterrupted panoramic rooftop views of the Baie Downstairs, at the other end of the hotel, you’ll find a large but also intimate basement spa offering a wide range of treatments
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from body wraps to facials using the sought-after Biologique Recherche beauty products Each of the superb 112 bedrooms is pristinely decorated in white and soft beige tones with parquet-wood floors and all furniture is decorated with a signature rose bud Its new appearance features period architectural spaces that seamlessly blend with audacious and elegant solutions of distinctly contemporary design
The bar, with its Futurist ambiance, and the "a la page" La Pescheria restaurant are both destined to become an elect venue for fashionable Niçoise clientele and the discerning visitors who enjoy all the comforts of this superb hotel.
Venturing along the city’s boulevards provides something for everyone
There is exclusive shopping with all of the designer brands from France jostling with rivals from Italy and the wider world The glistening Mediterranean is omnipresent and immaculately manicured lounging areas on the beach with an array of chilled-out bars providing respite from retail therapy exploits and a chance to drink in one of Europe’s most iconic vistas
Venturing further into the town, a honeycomb of narrow streets dotted with baroque churches, lively markets, bustling squares, and a thriving nightlife scene, Nice’s Old Town (Vieux Nice) remains the buzzing heart of this modern French city Apart from the iconic salad which bears the city’s name, you should seek out two other trademark culinary offerings in the form of Pissaladière – a gorgeous, oniony tart replete with black Provençal olives and cooked much like a pizza, and Socca, a mysterious but unforgettable thin pancake using both plain and chickpea flours to deliver unctuous flavour and simultaneously crunchy and deliciously chewy sensations! Both of these and other such street-oriented delights cry out to be savoured along with a glass of chilled rosé at the historic Place Grimaldi public square in the heart of the old town
Such are the many and varied sights to be visited, choosing one over another is a tough but pleasurable choice Certainly, Castle Hill (Colline du Chateau) is one destination which offers unparalleled views over the old town On a corner amongst Nice’s trademark French Beaux-Arts style along the Promenade des Anglais, is a gorgeous visual anomaly -the fanciful onion-shaped domes and bright red exterior of the Russian Orthodox Cathedral Place Messina, the vibrant and hugely colourful Cours Saleya Flower Market provide two other such must-sees For art lovers, Nice has both the Musée Maticecelebrating the life and works of Henri Matisse, and the Marc Chagall National Museum -housing the largest public collection of the Russian-born artist’s pieces
It should come as no surprise given Nice’s prominence as a bellwether of all things style, culture and gastronomic excellence on the Cote d’Azur that ultra cool bars and cutting-edge restaurants give visitors dizzying choices when shopping, sunbathing, and sightseeing have reached their natural zenith for the day
A sample of just three restaurants gives the gastronome an unambiguous steer on what is to be discovered in and around this wonderful old city:
La Terrasse Positioned high on La Promenade des Anglais, overlooking the water, Le Terrasse provides diners with uninterrupted sea views, which can be savoured from the indoor dining space with floor-to-ceiling windows, or on the outdoor terrace The light-filled space then incorporates warm wooden surfaces and modern décor And it’s here that international plates are served up, from an Asian-inspired sea bass dish to organic guinea fowl braised in red wine.
The Restaurant des Rois, Beaulieu-sur-Mer. Another of the French Riviera’s most scenic dining spots and the recipient of one Michelin star, Restaurant des Rois is worth the short trip from the centre of Nice Within a waterfront palace turned luxury hotel, the elegant gallery-style restaurant serves fine food encompassing the best ingredients the region has to offer Try the olive wood-smoked guinea fowl with foamy basil sauce, or roasted rock red mullet with cuttlefish ink powder, shellfish ravioli with lemon thyme, samphire, and pine kernels
Le Chantecler. Within another of Nice’s fabled hotels, Le Negresco, this Michelin-starred restaurant, revisits the codes of great gastronomy conferring to them lightness and sincerity They offer a talented tribute to regional products Table service is also renowned Discrete, it however knows how to put on a show when flambéing or carving meat in the restaurant in the tradition of great restaurants With its sumptuous woodwork dating back to 1751, Le Chantecler offers an 18th-century decor which is both ethereal and sumptuous for exceptional dinners
Once the appetite has been sated, thoughts turn to Nice’s prodigious and wildly varied nightlife scene Whilst the phrase ‘something for everyone’ is often used in a tired, hackneyed manner – it really rings true here once you hit the streets From very grungy but exceptionally hip bars around the old town, to achingly cool chillout spots with killer views, a snapshot of the spectrum you should expect to encounter will provide instructional
Le Meridien: Jaw-dropping coastal views and superb sunsets personify one of the best bars in Nice This rooftop terrace is exactly what you’d expect from any bar on the French Riveria, but more Soak up the sun and quality cocktails as you look out onto the Promenade des Anglais It doesn’t get much better than that
es Distilleries Idéales: The unassuming exterior of this bar is what makes it one of the best bars in Nice This has long been both a local and tourist favourite when it comes time to indulge in cocktails and some of the city’s best martinis. Drinking here feels as authentic as it gets.
Le Plongeoir: A bar that hovers above the sea on a small pillar of rock? If it sounds like you’re visiting a bar straight out of James Bond, then it’s because that’s exactly how it feels Serving up stunning views and even more truly quality drinks, there’s literally nothing at Le Plongeior that’s not to love
Shopko Bar: Jazz and blues radiate from the interior of this very laid-back bar, one of the best in Nice for those looking to enjoy great, live music Bands play until 2:30 am every evening, and if you can’t find a seat then you’ll still have fun listening to the music spill out onto the beautiful terrace
Waka Bar: If you’re looking to take in some delightful Mediterranean views as you mix and mingle with young, trendy locals in Nice, then head straight over to Waka Bar Good tunes and good vibes are always a given here And, when you need some fresh air, you’re literally right across the street from the beach
La Movida: Offering two floors, two terraces, and colourful cocktails, La Movida, which, slightly incongruously, is Spanish for movement, is home to pretty much anything you need on a night out in Nice Enjoy the tasty drinks as you shake your hips to the swaying movement of the palm trees right outside
It would be very difficult to run out of new things to discover, eat, or visit in Nice, even on an extended stay such is the sheer volume and diversity of attractions, mental, physical, and ethereal
A city that has proudly held on to and lovingly maintained its past importance and glory has also embraced the shift in culture of the 21st century and seamlessly integrated it into its soul
Visitors are impeccably welcomed, catered for, and introduced to all the style and panache that Provence can offer
It would be wise to consider that, before you book your outward flight from the capital of the Riviera, whilst perhaps experiencing the best of Nice, there still lies just a short hop along the coast in either direction, the delights and secrets of Cannes; Monaco; St Tropez; Antibes and many other jewels which make up the incredibly special ‘crown’ of southern France
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Born in 1976 to one-time Motown recording artist/ producer turned preacher, Frank Wilson, Fawn Weaver (Wilson) grew up in and around Los Angeles Her upbringing would not be best described as idyllic, indeed, she left home aged just 15 and even spent periods of time in some of the many homeless hostels in the sprawling city. A sign of what was to come in her future business life emerged when, at only 19, she founded FEW Entertainments, which specialized in public relations and special events planning Having managed to secure some corporate clients early on in the company’s history, the company was able to grow and expand and, consequently, her reputation grew
The next milestone in her career came in the late 1990s when she partnered up with celebrity chef Gerry Garvin – a previous client for whom she helped launch Reign restaurant in Beverly Hills –and became business manager of their own restaurant G Garvin on West 3rd St in LA Also employing her skills in the real estate business at the same time, it would be a fair assumption to make that Fawn’s life was hectic and extremely fullon, a state which seemed to suit her disposition perfectly
Already a published author in 2014 with her pioneering “Happy Wives Club: One Woman’s Worldwide Search for the Secrets of a Great Marriage” Weaver was determined to pursue her goals of breaking down racial and gender-based stereotypes In 2016, she had her interest piqued by an article she had come across in the New York Times Her further research into the subject uncovered not only to a fascinating story but also a huge shift in the direction of travel that Fawn Weaver and her business empire were about to take
During the last decades before Emancipation, an African American known as Nearest Green (incorrectly recorded as ‘Nearis’ in an 1880 census) was living in Lynchburg, Tennessee He was born in Maryland somewhere around 1820 but grew up working on a farm in Lynchburg owned by a local preacher, grocer, and distiller named Dan Call. Whether already a slave or enslaved by Call is open to conjecture, but what is not up for debate is the skill of the young man in the art of distillation of corn whiskey
He had built a reputation for producing a liquor that carried a unique smoothness, chiefly down to the previously unheard-of process in the US of filtering new make spirit through layers of maple wood charcoal Food historians believe that this process of filtration was commonplace amongst the natives of West Africa to filter their water and purify their food, and the practice crossed the oceans with them as they became the enslaved ‘property’ of their American masters Such was the reputation of the liquor produced by Green that the method became widely known as the Lincoln County Process
Somewhere in the mid-1850s, a young white boy came to work at the farm where Green now operated as the master distiller – the first African American on record to achieve such a status The young boy was the tenth child in his family and had lost his mother at the age of just four months, so, it wasn’t surprising that as soon as was able he began looking for work away from his family home He worked as a ‘chore boy’ for the preacher: milking cows, feeding slop to the pigs, getting water from the springhouse, and all the other things farm hands did Just like Green, he had no privileges in his life, he was simply a worker too
While the young boy worked on the farm, he kept asking about the smoke coming up through the hollow on the 338-acre property He could see that there were men hurrying back and forth from that area with mules and wagons, but he was never allowed to investigate further Finally, after some time of working as a chore boy, Call agreed to give in to the boy’s curiosity and to take him to the area on the property where all this smoke came from Introducing the young boy to Green by saying, “This is Uncle Nearest. He’s the best whiskey maker I know of,” and asked Nearest to teach the young boy everything he knew about distilling, and especially his process of sugar maple charcoal filtering
Continuing to learn from Green over the years, the boy grew old enough that he began selling this unique whiskey in neighbouring towns around Lynchburg He even sold to soldiers fighting in the Civil War, discovering that he had a natural flair for selling and entrepreneurship The whiskey he was selling soon became the most popular in the whole area During the Civil War, at the age of 15, the young boy lost his father and became an orphan If he hadn’t done already, he would now certainly need to fend for himself all the remaining days of his life and the whiskey business became his career of choice
1863 bought the Emancipation Proclamation meaning that now Nearest Green was finally a free man and able to make choices and decisions for himself dictating his own future Meanwhile
the white chore boy-turned businessman partnered with the preacher in the distillery and eventually purchased the preacher’s shares and owned the distillery himself One of his first actions was to ask Nearest to be his first master distiller, an extraordinary request for such a time and place, even given the changes that Emancipation was bringing
Over time, with the success that this unique whiskey and the ever-increasing demand for it grew, there was an inevitable need for bigger premises together with more land from which to supply it The business moved from its original home and, although by now, Green had retired and did not go to the new distillery, his sons, Lewis, Eli, and George all continued the tradition of making the best whiskey in the area and went to work with the young man at his new place His grandsons, Charlie and Ott also went to work for the new distillery
That young white boy, who became a brilliant businessman, went on to be known as one of the most famous whiskey makers in the world; his legal name was Jasper Newton, folks in Lynchburg know him as Uncle Jack, the rest of the world knows him as Jack Daniel The world also now knows who they need salute for being the true driving force behind one of the most unique and uplifting collaborative partnerships in American business history The only difference between bourbon and Tennessee whiskey is the special charcoal filtration process The difference was Uncle Nearest Green
“The idea that there were positive stories out there of whites and blacks working side by side, through and beyond the Civil War, resonated with me, I liked the story of Jack Daniel, but Nearest Green’s story and the community at large really stayed with me ” So spoke Fawn Weaver after the extensive digging and research which had uncovered the true facts and history behind one of America’s most iconic brands
Such was the impact that this story had, that Weaver set in motion projects which, once under way, would benefit scores of people and open up a world to them which had long been out of their reach
The first project Fawn Weaver and her team undertook was to create the Nearest Green Foundation in 2017 The aims of this foundation were many-fold The primary objective was that, now uncovered and painstakingly verified, the story of Nearest Green should remain as a beacon of inspiration to all who followed him, not only in Tennessee but much, much wider His being the first African American master distiller on record in the United States and the first master distiller for the Jack Daniel Distillery was significant enough to become the cornerstone of the foundation along with the erection of a permanent memorial at Highview Cemetery, Lynchburg
This was followed by the creation of the Nearest Green Legacy Scholarship Green, nor his wife, Harriet could read or write That was the reality of most slaves and their children Education was scarce and work was plentiful But what Nearest Green developed was a craft and that great talent opened doors for him to succeed
Records show Nearest became the wealthiest African American in Lynchburg, Tennessee immediately following the end of slavery and one of the wealthiest men in the area overall. His wealth exceeded many of his white counterparts, which was incredibly rare in that day and age But it was the excellence in his craft that allowed him to succeed in spite of his original circumstances
It is this legacy of hard work that the foundation is committed to passing down on his behalf to each of his descendants He didn’t have the ability to go to school, but his descendants do and through the Nearest Green Legacy Scholarship, there is a commitment to those who get accepted into college that they will not have to worry about how to fund it Legacy Scholarship recipients are in schools around the country, with full tuition, books, and tutoring In establishing the programme, Weaver made four clear and straightforward requirements for students to be eligible
Recipients must:
Be a direct descendant of “Nearest” Green (his bloodline)
Be a first-time college attendee
Maintain a 3 0 Grade Point Average throughout their time in college
Submit transcripts following each semester.
Every recipient who maintains a 3.0 GPA or higher will be granted a scholarship for the following semester paying for tuition and books
The first student graduated in 2018 with honours from the University of Tennessee at Chattanooga and went on to receive her graduate degree from the University of Louisiana To date, more than 20 descendants of Nearest Green have or are enrolled in institutions such as Texas, Alabama, Auburn, and Missouri State
Not content with what she had accomplished thus far in establishing Green’s story and his name in regional folklore, Fawn Weaver then began the largest project associated with this incredible history – and this one was to project Nearest Green onto the global stage
The initiative was established, the next step was to be able to provide a constant method of funding it and, it seemed entirely symbiotic that Weaver and her organization should not only purchase the land on where Nearest Green first plied his trade – Call Farm in Shelbyville – but should then build their distillery on the same plot, and name the business as Uncle Nearest Whiskey
There were various objectives of this, outside of merely continuing the Green legacy As with all her previous endeavours, Fawn Weaver wasn’t content to merely compete – she wanted to excel and, by excelling she knew she would be able to provide funds for the Scholarship as well as other initiatives which she had in the pipeline
The success of Uncle Nearest Whiskey has been nothing short of sensational and, despite her natural confidence in her ability, must have surprised even its founder The distillery immediately broke new ground as being the first black and female-owned one of its kind in America; it had the first all-female executive team of any spirits company in history –but what of its product? Despite debuting only seven years ago, Uncle Nearest has garnered an impressive following, earning the title of the fastestgrowing American whiskey brand ever
Since its first release in 2017, Uncle Nearest has experienced over 3,000 percent growth in sales, with a growth rate of approximately 700 percent in 2022 alone
It then became the most awarded American whiskey and bourbon brand three years in a row 2019, 2020, and 2021 and earned a spot in the top 1,000 companies featured on the 2022 Inc 5000 list More significantly, Uncle Nearest was one of just six spirits brands included on the list
The smoothness of the product of Green’s Lincoln County Process has gained renown far outside the reaches from where it first gained its fame over 170 years ago
The two most-awarded expressions each have significant dates in their names The first release, the small batch 1884, signifies the year in which the eponymous hero retired from his life of distilling whilst the second – an equally
delicious but higher proofed rye whiskey – carries the date, 1856, when - it is claimed – Nearest Green first perfected ‘The Process’
In terms of ‘squaring the circle,’ it would seem utterly and completely appropriate that both of these superb releases and each of the subsequent ones coming from this pioneering new distillery should have done so from under the watchful eyes, nose, and mouth of Victoria Eady Butler, the first known black master whiskey blender in history However, if this fact alone wasn’t impressive enough, then add to that that V Eady Butler (as she signs her name on each label) is Nearest Green’s great-great-granddaughter!
Although not entirely a coincidence as Butler had originally been hired to oversee applicants to the scholarship program, the invitation to expand upon her love and experience of whiskey paved the way for a journey into blending this magical spirit into whatever iterations spring forth from the legions of casks under her care
Moreover, just as with Nearest Green, her whiskies have gained widespread recognition but, unlike her relative, so now has Butler She made history in 2022, when she became the first person to win backto-back Master Blender of the Year titles at Whisky Magazine's American Icons – following on the heels of 2021 when she was the first female ever to be awarded the Master Blender of the Year title at the competition.
To complete this almost relentlessly uplifting story of rediscovery and legacy-building, we must mention the addition of further initiatives that have been born out of the Nearest Green legend
So that minorities be afforded the opportunities previously denied them in the whiskey industry, in 2020, the Weavers and the Nearest Green Foundation partnered with Jack Daniels in the Nearest and Jack Advancement Initiative – which, by each company donating $2 5M, created the Nearest Green School of Distilling at Motlow State Community College, Tennessee
Following this, in 2021, the distillery formed the Uncle Nearest Venture Fund, a $50 million initiative to invest in minority-founded and owned spirits brands, hopefully including those who would benefit from the Advancement initiatives already underway
It is abundantly clear that once uncovered, dusted off, and polished to the luster that it rightfully deserves, the story of Nearest Green accompanied by its supporting cast of Jack Daniel, Fawn Weaver, and Eady Butler has not only captured the imagination of those who encounter it but, and more significantly, it has set in motion a sequence of schemes, businesses and pioneering initiatives which will cement it solidly at the very forefront of the American whiskey industry
For those who come afterward, the legend could justifiably read “Uncle Nearest Whiskey – a story rediscovered, a drink never to be forgotten ”
The 21st century has been dominated for the main part by talk and fears surrounding climate change and its ramifications around the world The Scotch whisky industry has not been immune to accusations of complicity in carbon footprint increase; greenhouse gas emissions and lack of adequate recycling and conservation
Thankfully, across the board (some quicker and more determinedly than others it should be said) distilleries are taking steps to become more sustainable and produce their spirit with more than a passing nod to the problems the planet is now encountering Here, we will focus on three such examples of how whisky producers are rethinking their methods in order to fall into line with what is required in an attempt to reverse the effects of climate change and other such issues
Tomatin Distillery, named Sustainable Distillery of the Year by Whisky Magazine in 2023, showcases some of the most innovative methods in its drive to ‘greenness’ If we start with the most important factor in any whisky - the water, and the fact that as summers are becoming warmer and winters drier, its scarcity is now becoming a real issue In an attempt to mitigate this, Tomatin has installed a new weir to its water source to prevent over-abstraction - i.e. the extraction of water from a natural source – and thus ensure that the downstream water environment stays
healthy Furthermore, as the main consumption of water in any distillery is in its cooling process, by utilizing more control valves they have been able to halve their usage Next is their sustainable, low-emission biomass boiler - the primary source of steam in all distillation – which operates without needing to use heavy fuel oil and instead utilizes low-emission wood pellets which are, in turn, sourced locally and, completing the circle, from an environmentally sustainable process. Unlike many distilleries, Tomatin doesn’t pass on its draff (waste resultant from the mashing process) to be used as animal feed, instead sending it to a biogas plant which then generates a green sustainable fuel for reintroduction into the mains gas network The distillery also commits to protecting the local environment from the effluent streams created as a result of its production process by spreading it to local land where it acts as a soil improver However, they have also installed a more sustainable reed bed water treatment system which will reduce their environmental impact and create a more diverse habitat for wildlife in the local area
Amongst other smaller but no less important steps towards carbon net zero and its sustainability objectives, the distillery is in the process of making all of its transport fleet either fully electric or hybrid; all of its packaging and even the catering in the visitor
the center uses fully recyclable and biodegradable materials – even down to their dram glasses!
To compare and/or contrast these methods we now look towards the famous Islay distillery of Bruichladdich and discover its own philosophy and program of sustainability Despite the buildings being Victorian in age, the business’ outlook has been dramatically recalibrated over the last twenty years leading to a mission to establish and support, amongst other things, a meaningful local ecosystem This involves changing the way they think about previously dismissed concepts of terroir and adapting flavour profiles according to ingredients and where they come from The distillery has become hugely focussed on exploring permaculture, which relies on successful rotational farming – a practice whose ultimate end-product is nurturing natural soil fertility in the long term, as opposed to the constant planting of the same crops, inevitably leading to poor and degraded land The sustainability aspect comes from the notion that the distillery can also act as an accessible market for the local farming community, encouraging the sale of any unused crops within the rotation on the island – to businesses and the general public alike
Bruichladdich has been keen to center its philosophies and decision-making on the island it is situated upon and therefore not only the land but the people who live there Islay-centric is a phrase that applies not only to the inhabitants through the drive to spread the benefit of the whisky industry into the communitywhether directly through employment, or indirectly through opportunities in farming, haulage, hospitality, or construction – but also to the provision of raw materials, production and even the ability to generate its fuel source from which to help drive their whole operation
In 2020, Bruichladdich became the first whisky distillery in Europe to achieve the coveted B Corporation status, verified to meet high standards of social and environmental performance,
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transparency and most importantly accountability
Not wanting to rest on its laurels, the same year saw the distillery begin a feasibility study to investigate the use of hydrogen as a source of green energy They are seizing the opportunity to be an industry leader in the use of hydrogen, as well as in the use of wind, solar, electric, biomass, and alternative fuel (HVO) energy
Hyladdie is a project in a hurry –Bruichladdich aims to decarbonise distillation by 2025, and, following a feasibility study, which explored innovative technologies needed to meet heating requirements, they have successfully moved to Phase 2 of the hydrogen project
Working with like-minded partners, they are now investigating viable solutions for the design, engineering, and technology requirements to make Hyladdie a success
Not only will it reduce their footprint, allowing them to switch from fuel oil used in production, but if successful, it could be a crucial move that they hope will benefit the wider whisky industry
Everything from producing 100% of its barley to a future zero carbon footprint has set Bruichladdich a lofty set of ambitions, and it is determined to achieve every single objective
The newest of the three distilleries we are looking at, Nc’Nean distillery on the west coast of Scotland, set out with a determination to be utterly uncompromising in their vision to not only produce world-class whisky but to do so while using industry-leading sustainability practices and methods
Only distilling since 2017, its founder and CEO, Annabel Thomas had a clear mission; to produce superb, organic whisky from a business that would be industry-leading in its sustainability and environmentally-conscious ethos
It would be and indeed is an almighty undertaking, given the Scotch whisky industry’s historic inertia relating to such matters – especially when concerning breaking with traditional production methods
Examining some of the main aspects of how Nc’Nean is setting the pace in achieving its environmental objectives we can see some clear indicators as to where the industry as a whole needs to focus its efforts The distillery production footprint is naturally very low due to its use of 100% renewable energy
The two copper pot stills are powered solely by a biomass boiler using wood chips from the local forest for its power; all the trees that are harvested are replanted It also sources a very small amount of low-carbon electricity from a green energy partner, Engie - a global supplier of low-carbon energy
The combination of green electricity and biomass energy means that the footprint for distillery production alone is a minute 26 5 tonnes of CO2 per annum – compared to an industry average of 246 tonnes, a nearly 10-fold increase compared to Nc’Nean.
To achieve our net zero status for distillery operations, the distillery has partnered with Highland Carbon to offset their remaining few carbon emissions, via a sustainable forest planting project
the use of chemicals and the additional energy consumption – and instead created a very simple, large pond They then put the warm water from the condensers into one end and draw cooled water from the other All it has taken is a single pump and the pond is topped up by the rainwater that comes from off the warehouses
The adage Waste Not, Want Not could have been coined for the whisky industry Distillery waste can be broadly defined as draff (the solids leftover from the malted barley), pot ale and spent lees (the liquid left in the stills), packaging waste, and spent barrels. Nc’Nean sees it as a resource, not something to be disposed of
Perhaps not something you’d think they’d be worrying about on the rainy west coast of Scotland, but some of the rivers are becoming dangerously low and the silent seasons (when the distilleries have to stop operating in summer) are getting longer
And, as already mentioned, the biggest use of water, this ever-increasingly scarce commodity, is in the cooling process At Nc’nean, unlike, say, many Speyside distilleries, they don’t have access to a river but rejected the standard alternative of a cooling tower – to avoid
The distillery has quite an outstanding record of re-using or re-cycling 99 96% of their waste on-site, moreover, sending precisely zero to landfill Believing in returning natural waste to the land, their biggest source of which is their pot ale - the liquid which is left after distilling - which we spread on the local farmland as fertiliser Making whisky also creates draff, or leftover barley, which provides a tasty meal for the cows on the farm Even the local herd is contributing to the zero-waste mission!!
Finally, and in keeping with a pleasingly growing number of distilleries, the production of the core ingredient – the barley – has led to much research and development not simply to be able to promote the notion of traceability but also to acknowledge the part that the intensive nature of grain production, if left as it has been- traditionally – will play in the literal erosion of the planet itself Nc’Nean, although unable to grow its own cereal, has established strong relationships with two East Coast organic farmers This meets well with their mission and also ensures the natural environment in which the barley is produced can be protected and nourished – free from damaging pesticides and overly intensive methods
Put simply, this ensures that the soil remains just that and is not turned into mere dirt The difference between healthy soil and dirt is the amount of organic matter Organic matter is all the things that live and die and then rot down within the soil creating a continuous cycle of nutrients that plants need to live As plant roots rot down, it locks all the carbon from the CO2 that has been absorbed by the plant into the soil With the intensive practices of applying pesticides, we are killing off the living things that help create soil organic matter, and then we disturb the soil (ploughing) so the carbon in the decaying matter is exposed to oxygen in the air and released as CO2 again. How we choose to manage the land affects how long that carbon is locked in the soil
Nearly a quarter of the way through this century, time to reverse the damage being done to our environment and our future is running short Every business on earth has a responsibility to play its part – to spend time and money to put back more than it takes out The whisky industry – after all is said and done – produces a luxury product This fact alone should be enough to warrant introspection as a bare minimum, but if examples need to be shown to promote the whole notion of sustainability and net zero production, Tomatin, Bruichladdich, and Nc’Nean are true beacons to the future and the imperative new way’
Spread across the five boroughs of this most hedonistic of cities, are more than 2500 bars all set up to propagate the already widely held view that New York is a big drinking kinda town For those who are students and connoisseurs of the ‘brown liquor’ in all its iterations, there are numerous establishments to cater for everything from your nightcap needs, whisky-after- a-show desires or plain old-fashioned whisky-filled evening requirements Narrowing the list down to suit your palate and your mood is the fun part
As the name suggests the Caledonia Bar - locations either side of Central Park in both the Upper East and West Sides – caters for those who lean heavily into Scotch whisky Instead of dividing its menu into the traditional regions, Islay, Speyside etc , it has perhaps made the choices more user-friendly by have sections such as Smoky & Peaty; Fragrant & Floral and Malty & Dry It could be argued that the ‘experts’ might scoff at such categories, but in the melting pot which now defines the industry in Scotland, I think it works! Both bars
are hallway-style bars with a lively vibe and very attentive and knowledgeable staff They also serve excellent food with more than a passing nod to Scotland and, with that in mind, you could start when they open at 5 pm - but when they are both still pouring until 2 am and 4 at the weekend, perhaps go in a little later
Now, The Brandy Library – in a whisky bar list?? Don’t be misled by the name, as this legendary lounge in Tribeca is every bit as devoted to grain spirit as it is to grape The drinks list here is more like a book 26 pages in length, to be exact
And half of it is allotted to whiskeys representing virtually every corner of the globe Hankering for a Highland single malt? There are three pages to flip through, spanning decades, brands, and all sorts of price points Or perhaps you’re looking for something a bit more esoteric stop by to try a rye from Sweden, or even take a dip into the French single malt pool.
Not to fear, the familiar favourites are here in spades too, tucked into the warm, bar-like “bookshelves ” You’re also physically surrounded by the stuff as you sit and sip, as hundreds of bottles line the walls, from floor to ceiling
The top shelf inhabitants are accessible only, as you might expect in a place with ‘library’ in its name, by a series of book stack ladders This place takes its tipples as seriously as any space in the city:
You can’t come here in large groups, and you’ll not get in if you’re under 25 years of age
It even hosts a semi-regular spirit school that includes private tastings of hard-to-find spirits You might as well learn while you lubricate, right?
For dinner before a show or a nightcap after one, there’s no better place than The Flatiron Room, a Manhattan mainstay with two locations only a 10/15-minute walk apart either side of Broadway
NoMad, which is only half a street back from the world-famous Theatre District, was shuttered for months in the worst days of COVID-19 but came back swinging with its prolific whisky list and vibrant energy
There are over 1,000 whiskies from every corner of the globe to try here and at its newer sister venue,
Murray Hill, many of them hard to find or limited
Owner Tommie Tardie prides himself on keeping up with new releases too, meaning that even if you can’t find it at the airport or your local liquor store, the chances are you might be able to get a sip over at The Flatiron Room
The refined space holds hundreds of scotches and hundreds of American whiskey to go along with dozens of other bottles grouped together under the “International” sections of the menu Perusing the lengthy list can be rather overwhelming, even to seasoned sippers
Thankfully, there’s an assortment of tasting flights, mining concise cross sections from across the whisky spectrum
At both venues the restaurants excel, and the entertainment varies; from a sultry blues band, a DJ spinning acid jazz vinyl, an up-and-coming acoustic singer songwriter, all the way to a duo from the 1900’s complete with washboard – a check on the venue’s calendar and you can select a night and a style to give you the prefect background to your special drams
If Japanese whisky is your thing, then you need to make time in your itinerary to experience Nakaji in the Bowery district
A nondescript doorway in a Lower East Side alley opens up to reveal an antechamber of epic magnitude: apart from also hosting a standout
Sushi restaurant, for the whisky devotee, the backbar is lined with bottles you will not find anywhere else in the city In fact, many of these expressions would be virtually unseen even in Tokyo
Unicorns from Hanyu Ichiro’s Malt Card Series and Karuizawa, precious stock from distilleries that have long ago shuttered - the bar even got its hands on a bottle of Yamazaki 55, which is currently worth over $800,000 It was poured out over one night at a dinner pairing, where tickets cost $5,555 a pop!
This bar is hardly all about gawking at obscenely rare liquids, though Much of this stuff is priced to drink and a variety of whisky cocktails start at $16 each Plus, the pure embrace of the dimly lit, private den is worth the effort of entry alone If it’s not exclusive enough for you, though, you can try booking the private whisky room inside its sister property, Kono, on the opposite end of the alleyway Oh, and that sushi restaurant? Well, that’s a whole new - and much more detailed conversation
Leaving Manhattan and crossing the Brooklyn Bridge to Brooklyn will reward you with an exceptional encounter with Travel Bar A bar can be superlative in one category renowned for its cocktails, or perhaps a nearlyunparalleled whiskey selection - or it can be beloved by neighbourhood locals, offering great pours without the lavish trappings that push prices to the “for special occasions” range.
But occasionally, and all too rarely, we come across an establishment that has its feet planted squarely in both worlds: It’s got the best you can expect in a city, with a community dominated by passionate regulars instead of traveling crowds searching for the latest trend This hidden gem in Carroll Gardens is, indeed, a bar worth travelling for
The shelves are lined with over 400 bottles of our favourite brown spirit; an enviable assembly of whiskeys plucked with purpose It’s not just a museum of the overpriced and allocated - Pappy van Winkle, Macallan, et cetera, like so many supposed ‘good’ whiskey bars over the bridge
Owner Mike Vacheresse has curated a selection of the eclectic, interesting and delicious, always at a fair price
Even the most expensive of their flights which include American legends like Pappy and Old Fitzgerald are only $80 – easily 30/40% less than in Manhattan The space itself is
similarly accessible, albeit decidedly narrow Plump seating, tufted leather banquettes and ample bar dimensions all favour comfort over stuffiness This is definitely not your average ‘neighbourhood joint’
Although already a legendary bar for mixologists and cocktail afficionados, Dead Rabbit, near the southern tip of Manhattan has a really well-deserved space on this list, for its singular focus on Irish whiskey
Built in 1828, 30 Water Street was a run-down five-story townhouse located on a historic block notable for one thing - every business that opened on it had failed! The current owners weren’t the first Irish immigrants to see potential in lower Manhattan
Fiercely territorial, The Dead Rabbit gang fought long and hard to defend their poverty-stricken slum back in the mid-1800s
Their long-running feud with The Bowery Boys (led by Bill the butcher Poole) formed the basis for the legendary Martin Scorsese film ‘Gangs of New York’ With the determination and tenacity of their namesakes, the doors opened to The Dead Rabbit in 2013
There’s a more upscale parlour upstairs, where the cocktails shine (and there are plenty of delicious options to explore), and a classic taproom downstairs, where the full bar is flowing Regardless of the
ambience you choose - and be forewarned that in both areas, it’s best to make a reservation - there is a vast selection of the Irish nectar, outlined by style: blended, single grain, single malt, and pot still All told, there are just over 100 Irish labels to try, some of which can be sampled in pre-arranged flights as well
To round out this tour of some of the Big Apple’s most noteworthy purveyors of your favourite brown spirit, we find ourselves in a bar perhaps more known for its location than the contents of its bar Nonetheless, The Campbell Bar - almost hidden in plain sight inside Grand Central Terminal – has its own lengthy list of whiskies to try from all over the world rather than a single speciality
The majority of those who pass through this worldfamous station don’t even realise they’re steps from this historic hideaway. In the ‘20s, it served as the office of railroad magnate John W Campbell
The apartment a popular bar for commuters, but a destination in its own right channels timeless elegance with its dark-wood-panelled walls, vaulted ceilings, and gigantic stone fireplace, with a balcony overlooking the main room
The bar was restored and opened in 2017, and it pays homage to its Jazz Age roots, not just in appearance but also in practice - live jazz plays on certain evenings (a schedule is available online) for three-hour sets As for the whiskies, whilst a good chunk of them are bourbon – Pappy van Winkle fans will be pleased to know that there are 10,12, and 15-year-old expressions offered, in addition to many other favourite ‘domestics’ Rye, Scotch, Irish, and Japanese whiskies round out the lengthy list Come for the ambiance, stay for the high-end whisky, finely crafted cocktails, and tasty light bites
New York City, as you would reasonably expect of one of the world’s most iconic and hedonistic metropolises, has everything you need to have a good time. The only problem is that it has many different grades of each category; be it food, drink, or even live entertainment – so, separating the wheat from the chaff can prove somewhat daunting Finding great places to drink great whisky is no different and so, if, by providing a small snapshot of some of the city’s finer examples, we have taken some of the legwork from you, then you’re most welcome!
£2,200
BY MARTINA OKAFOR
Imagine yourself in Thailand during Songkran The air is thick with the aroma of spicy food and hints of an impending tropical downpour The scorching sun at midday beats mercilessly upon busy streets, making them shimmer like a mirage in the desert This rhythmic chanting is suddenly punctuated by laughter and shouting from somewhere near a temple A hotchpotch of friends and families bursting out into playful water fights breaks over you with a wave of colours as they are armed with water guns and buckets This is not just an afternoon shower; it’s Songkran, Thailand’s vibrant New Year celebration that fuses tradition and playful chaos, promising to drench you to your core and leave you with memoirs for life
Songkran comes from ancient Sanskrit, which means “astrological passage”
Though based on lunar-calendar-baseddrifting, Songkran typically occurs on April 13th, coinciding with the Astrological New Year This period was considered an interim zone; in between times, departing years gave way to new ones Traditionally, Songkran was meant to cleanse the spiritual realm and for renewal purposes People poured water gently on Buddha statues and elders' hands, seeking blessings for the year ahead This practice was believed to wash away bad luck and misfortune accumulated over the past year, making way for fresh beginnings Additionally, Songkran coincided with the hottest time of year in Thailand. The water throwing was seen as a way to appease the heat and ensure bountiful rains for the upcoming agricultural season
Fast forward to today, and Songkran has
morphed into a giant, nationwide water fight, a vibrant spectacle unlike anything you've ever experienced The streets transform into a battleground of colourful water guns, buckets, and hoses Tourists and locals alike embrace the joyful mayhem, the shared experience washing away the old year and ushering in a fresh start
Don't be surprised if you're politely offered fragrant floral water (called "nam ob") - a gentler way to pay respect and receive blessings, especially from elders This scented water is often infused with jasmine or other beautiful blooms, adding a touch of perfume to the playful drenching Be aware of regional variations in Songkran celebrations Northern Thailand's festivities are more traditional, focusing on merit-making and temple ceremonies In the south, especially in
popular tourist destinations like Phuket and Koh Phi Phi, the atmosphere resembles a giant pool party, with music, dancing, and an anything-goes attitude towards getting soaked
Songkran surpasses mere entertainment It's an occasion deeply rooted in Thai tradition, illuminating beliefs and customs Vibrant processions snake through streets, bearing Buddha statues draped in colourful blooms Saffronclad monks lead the way, chanting prayers bestowing blessings upon crowds Resonating in the air, the Khaen (bamboo mouth organ) and ching (small cymbals) weave a distinctly Thai melody Families reunite, sharing traditional fare, strengthening bonds Youngsters demonstrate respect through the "wai" slight bow, palms pressed together acknowledging gratitude for elders' guidance Meritmaking acts like releasing caged birds or donating to temples are a core part of the festivities, symbolising letting go of negativity and accumulating good karma for the year ahead Visitors can participate in these acts or simply observe, gaining a deeper appreciation for the rich tapestry of Thai culture
As a digital nomad in Thailand during Songkran, the festivities offer a unique blend of cultural immersion, potential challenges, and work-life balance considerations Here's a glimpse into what you might experience the following:
Embrace the water fights: Picturethis: cities turn into massive water fight zones - so fun and perfect for snapping those social media shots! But there's more to it than just splashing around Songkran has deep cultural roots You'll see families reverently pouring fragrant water over Buddha statues and the hands of elders It's a sign of respect, and they do it to receive blessings Perhaps you'll receive a polite "wai" greeting in response - a traditional Thai bow with palms pressed together
Co-working spaces: As festivities like Songkran unfold, co-working spaces present a unique haven The officenorm shifts; connectivity persists amidst celebration Yet co-working transcends mere workplace utility It cultivates relationships amongst travellers who enjoy the thrill of exploration Stories interwoven, festival navigation tips exchangedcamaraderie thrives Remote workers bond over shared joys, challenges of melding labour and leisure
Conventional boundaries blur as productivity meets festivity within collaborative confines
You can go to calm, peaceful temples There, you can take a break and seedifferent cultures You can also observe old ceremonies One of the many ceremonies is washing Buddha statues, as this act represents cleaning and starting fresh. It happens when the new year begins, and you can see all the details on the temples, so take a moment to appreciate the tranquillity This occurs even as the lively celebrations go on
Songkran is Thailand's colourful New Year festival, though it is not celebrated he same way everywhere The main
themes are water, cleaning, and renewal, however, each region in Thailand celebrates in its unique way We will explore the enriching diversity of Songkran
Chiang Mai: Thailand's spiritual soul unfolds during Songkran See Buddha statues carried within ancient city walls and join locals splashing water scented with flowers Don't overlook the magical "Yi Peng" lantern ceremony when glowing lanterns fill the night sky - letting go of troubles
Chiang Rai: Chiang Rai's Golden Triangle brings Songkran spirituality
Make merit by offering monks alms, freeing caged creatures See wooden chariots bearing Buddha relics parade
Khon Kaen: Experience the "Boun Bang Fai" - Rocket Festival during Songkran Colourful rockets, elaborately adorned, symbolise pleas for generous rains and bountiful harvests and soar skyward in vibrant spectacle Join locals and build sand pagodas with colourful flags symbolising the act of giving mert, "Tam Bun" ceremonies for good karma throughout the year
Ubon Ratchathani: This majestic location gives life to a magnificent "Candlelight Procession." Devotees carry wax sculptures depicting Buddha's stories; thousands march through city streets with candles glimmering Behold intricatesculptures illuminated by flickering flames
Bangkok: In the heart of Thailand, traditional dances are mixed with modern revelry The historic Rattanakosin district comes alive a grand royal procession unfolds, elaborately decorated floats glide, and traditional dancers glide. Across the city, the revelry intensifies. Massive water fights erupt, and Silom Road and Khao San Road become vibrant battlegrounds
Ayutthaya: Ayutthaya transports you through time to Thailand's ancient capital Merit-making ceremonies at historical temples like Wat Phra Mahathat invite participation
Witness the "Wan Lai Ruea" boat races, teams competing fiercely in traditional longtail boats, injecting adrenaline into the festivities
Phuket: Songkran in Phuket transforms beaches into party zones as guests can indulge in water battles along the stunning Patong and Kata beaches A beach party, Thai-style! Don't miss the "Wan Sak" ceremony, where blessings are bestowed upon vehicles to ensure safe travels throughout the year
Krabi: During Songkran, Krabi embraces nature's splendour Locals perform "Wan Sa Song Nam," pouring water on Buddha images while praying for abundant rainfall Explore Krabi's breathtaking limestone cliffs and hidden lagoons, offering a serene escape from water fights
This glimpse reveals Thailand's diverse Songkran celebrations From spiritual northern serenity to the south's lively revelry, each region offers uniqueexperiences Pack your water gun, leave room for your adventurous spirit, and open up your mind The year is yours!
Embark on your Songkran odyssey across the Land of Smiles
way the past, and starting the ns when Thailand is hottest water is vital
fe and renewal People pour ater, blended with jasmine am ob"), on Buddha figures ' hands This shows respect blessings for the coming year dam hua" (pouring water) washing away bad luck from ear, making way for a fresh
timing, the hottest time, s water's importance The er battles we see today likely om this ancient practice, a ol down and celebrate the f imminent rains to nourish d ensure a bountiful harvest
ng and renewal - Songkran is tertwined with the core of Thai Buddhism Meritconcept central to Buddhist practice, is vital to the festivities
Releasing caged birds, a symbolic act of letting go of negativity and past transgressions is expected during this time
The belief is that one accumulates good karma for the year ahead by freeing these creatures Similarly, donating to temples, offering food to monks, and participating in temple ceremonies are all seen as ways to generate merit
Families gather for reunions, sharing traditional meals like khao tom (rice soup) and khanom chan (sweet sticky rice dumplings) to strengthen family bonds. This period also highlights the importance of filial piety, one of the core principles of Confucianism, which has had a significant influence on Thai culture
The 'wai', a graceful bow wit palms, is used by younger g to pay homage to their el action expresses gratitude t and grandparents for their guidance, etc
A tapestry of tradition - T Songkran, the streets are ado colourful processions, creatin
colourful display of traditi devotion is represented by t of sacred Buddha statues with fragrant flowers
People are invoked as they prayer by monks wearing saff A unique soundscape in T created by the rhythmic produced by traditional in such as the Khaen instrumen mouth organ) and the smal (insect vocal).
Together, these elements sacred atmosphere beyond the playful water battles The processions often culminate at temples, the heart of Thai religious life
Songkran festival showcases the longstanding Thai tradition They are a New Year celebration that reminds people of their cultural values, family heritage, or spiritual renewal
Are you planning to visit Thailand during Songkran? Be prepared with waterproof clothing, a sense of humour, and some fun Participants must be treated with respect
Avoid throwing water at people who appear unapproachable or don't need the attention It's easy to celebrate with biodegradable water guns and environmentally friendly powder Why?
Expect wet weather? Wear whatever you can because Songkran is a water fight (in given areas, of course!), so don't wear anything that doesn't want to get wet Phones and cameras can be secured with pliers in a small bag to prevent accidental spills. It is necessary to wear sunglasses, a hat, waterproof shoes, or sandals to keep your feet dry
As water purifies the old, we learn about the power of surrendering, accumulating good fortune, and accepting change for ourselves and society Beyond the water battle, Songkran is a cultural shock that will leave everyone in disbelief
While Songkran is rooted in tradition and culture, it transcends cultural and religious boundaries
For tourists and locals alike, the joy of the festival is a source of enjoyment
The fun water fights act as a great equaliser, breaking social barriers and creating euphoria Thailand's formalities differ as strangers drench themselves with water and exchange smiles and laughter
Tourists can enjoy a cultural encounter that is entirely new and unparalleled Through their participation in a long tradition, they create lasting impressions that last even after the water has dried up
Songkran is a chance for Thais to spread their traditions across the globe and create memories with loved ones
It is the perfect opportunity to reconnect with their heritage, strengthen family bonds, and celebrate hope and optimism in the new year But respect is still essential
People are advised against throwing water at monks or those who appear doubtful, and a simple 'wai' can go a long way in showing respect for and enjoyment of the festival's cultural value
