Michter’s Unblended American Whiskey is distilled and bottled in Kentucky and not yet available in the Philippines. This unblended whiskey is sweet with notes of caramel, some vanilla and fruit. The finish is short and rounded. Jeeves de Veyra
One of the most visited booths was that of Auchentoshan 12 Years Old. After realizing that the Philippine market likes sweet, the brand flew in bartenders from the Manhattan bar to mix up a ginger beer and whisky cocktail. Jeeves de Veyra
Partners from the Philippines flew to the Maker’s Mark distillery to create this one-of-a-kind Private Select Maker’s Mark bourbon. With only 240 bottles in the Philippines, this had some sweet notes and dried fruit, with a short spicy finish. Jeeves de Veyra
The Welsh Penderyn Peated Whisky has a very creamy and vanilla aroma, which translates the same when you sip it—vanilla, cream, and green apple. When you swallow it though, you get a delicate smoke and peat medium finish. One of this author’s favorite glasses of the night. Jeeves de Veyra
Highland Park’s Valknut is the second release in Highland Park’s Viking Legend Series, with caramel and black pepper notes and a decent peaty finish. Jeeves de Veyra
Six Isles Whisky is mixed from whisky from six isles of Scotland. This Scotch was a delicious sip. The scotch had brine, toffee, and peppery notes, and ended with a strong peaty finish. Photo from the company's website
We had the Lambay Single Malt in ice cream form courtesy of Bono Gelato (smoky ice cream!), and sipped on the very accessible Lambay Blended Whisky. We also had the latter in a cocktail, mixed by ABV bar’s Lester Ligon. Jeeves de Veyra
Tasted during the Kavalan masterclass, the Kavalan Oloroso Sherry was sweet and spicy with vanilla, raisin, and chocolate notes, while the Kavalan Gin had juniper (of course) with local botanicals like starfruit, guava, and kumquat peel. Citrus with a tropical extra. Jeeves de Veyra
Shackleton Blended Malt Scotch is very accessible. This drink (with hints of honey, tropical fruit, and vanilla) over ice would be perfect for Manila’s hot nights. Jeeves de Veyra
Nectar Grove is a blended malt from Wemyss Malts. The one served in Whisky Live Manila was the first shipment that arrived in the city. Finished in Madeira wine casks, a sip has floral, fruit, and honey notes, with a finish that’s sweet and peppery. Jeeves de Veyra
Douglas Laing’s Scallywag and the Big Peat are blended from the finest Speyside malts (Mortlach, Macallan and Glenrothes). The Scallywag tastes sweet and spicy, perhaps cinnamon with an oaky finish. It’s very easy to drink. The Big Peat, on the other hand, belies its name with being peaty but not too much. Using spirits from Ardbeg, Caol Ila, Bowmore, and Port Ellen, it’s smoky and peaty at the onset, with hints of pepper. The finish is smoky and didn’t linger as much as I expected. Jeeves de Veyra
