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Starward - Whisky (New) Old Fashioned Cocktail 32% 500ml

$52.00
Sale price

Regular price $52.00

World’s Best Premix Cocktail at World Premix Awards 2020 // Best Contemporary Cocktail at World Premix Awards 2020

The dinner party starter. Judged as the world’s best, we can’t help but agree.

Our twist on the Old Fashioned is a distillery-batched cocktail, patiently perfected. As any bartender will tell you, a good Old Fashioned is notoriously difficult to get right. But fortunately for us, we’ve got expert bartenders and whisky distillers under the one roof.
We start with our award-winning single malt whisky. With its red-wine-barrel richness and juicy, fruity flavour, it shines in a cocktail.

Then, we make the bitters in-house at the distillery. That way, we could deftly match the flavour profile to complement our Australian whisky. We balance the mix of native wattleseed and zesty orange bitters with demerara syrup for a balanced, mellow spicy-sweetness.

We've put in the hard yards for you. This no fuss, new world take on a classic cocktail will let you indulge your tastebuds without having to play bartender all night.

Simply pour over ice with an orange twist. With 10 serves in a bottle, it's great with richer dishes, like BBQ chicken, sardines or wings.

Tasting Notes:
Nose / Rich vanilla and orange, lifted by aromatic bitters, spices and bright citrus
Palate / Decadent and full bodied, balanced by dry wattle seed, red fruit, orange and coffee
Finish / A long finish, sweet, dry and balanced

--------THE PRODUCER--------

Starward Whisky

Starward Whisky is one of Australia's leading whisky distilleries, situated in the bustling hub of Melbourne. The distillery was founded by local, David Vitale in 2007, who's vision was to create a spirit that would reflect his hometown's 'four seasons in one day' climate.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

World’s Best Premix Cocktail at World Premix Awards 2020 // Best Contemporary Cocktail at World Premix Awards 2020

The dinner party starter. Judged as the world’s best, we can’t help but agree.

Our twist on the Old Fashioned is a distillery-batched cocktail, patiently perfected. As any bartender will tell you, a good Old Fashioned is notoriously difficult to get right. But fortunately for us, we’ve got expert bartenders and whisky distillers under the one roof.
We start with our award-winning single malt whisky. With its red-wine-barrel richness and juicy, fruity flavour, it shines in a cocktail.

Then, we make the bitters in-house at the distillery. That way, we could deftly match the flavour profile to complement our Australian whisky. We balance the mix of native wattleseed and zesty orange bitters with demerara syrup for a balanced, mellow spicy-sweetness.

We've put in the hard yards for you. This no fuss, new world take on a classic cocktail will let you indulge your tastebuds without having to play bartender all night.

Simply pour over ice with an orange twist. With 10 serves in a bottle, it's great with richer dishes, like BBQ chicken, sardines or wings.

Tasting Notes:
Nose / Rich vanilla and orange, lifted by aromatic bitters, spices and bright citrus
Palate / Decadent and full bodied, balanced by dry wattle seed, red fruit, orange and coffee
Finish / A long finish, sweet, dry and balanced

--------THE PRODUCER--------

Starward Whisky

Starward Whisky is one of Australia's leading whisky distilleries, situated in the bustling hub of Melbourne. The distillery was founded by local, David Vitale in 2007, who's vision was to create a spirit that would reflect his hometown's 'four seasons in one day' climate.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.