All posts by All Things Nice

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Rita Taketsuru – The Whiskey Princess of Japan

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An undated portrait shows Nikka Whisky founder Masataka Taketsuru and his wife Rita.
An undated portrait shows Nikka Whisky founder Masataka Taketsuru and his wife Rita.

 

Rita or Jessie Roberta Cowan grew up in Glasgow where she met Masataka Taketsuru, one of Japan’s most recognized whiskey veterans.  Masataka’s family owned a sake brewery that was in business since the early 18th century. Having to take over the family trade, Masataka travelled to Scotland to study chemistry. He then took up apprenticeship at the Longmorn distillery in Speyside and later at the Hazelburn Distillery in Campbeltown where he learned the secrets of whisky making. It was during his time in Glasgow where he met and fell in love with Rita. They married shortly after and left for Japan where Masataka worked on setting up his very own distillery.

During this time, Rita played a critical role where she provided financial as well as moral support to the business. She built a network of contacts that helped when her husband needed investors. With a war hovering over Japan, Rita stood her ground and the distillery prospered, one reason for this was that because of the war it was now impossible to import Scottish whisky.

Rita Taketsuru  has achieved country wide fame as her story and the story of her husband has been dramatized on TV. The show, called Massan was a huge hit with Japanese housewives, all inspired by Rita’s commitment, reportedly drinking so much whisky these days that the demand it difficult to meet. Whether this demand is a short time fad that will disappear or not is difficult to say, however Rita Taketsuru, the loyal supportive wife of Masataka Taketsuru will certainly be remembered in the years to come.

India, India, Wine

Indian Wine Consumers Choice Awards- Bronze Medal Winners Tasting Notes

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Charosa Selections Sauvignon Blanc 2014– Bright straw yellow. Lively intense flavors of tropical fruits with gooseberry and orange flavors on mid palate. The palate is broad, balanced and quite rich with tropical fruit and a grassy mineral freshness.

 

Charosa Selections Shiraz 2013– Ruby red, bright, fresh dark fruits on the nose with some vivid raspberry, strawberry, cherry, vanilla and toasty aroma notes. The mid palate expresses ripe red fruit and mature tannins. Great spicy finish with a hint of oak.

Grover Art Collection Cabernet Shiraz 2014– Intense notes of blackcurrant and blackberry with nuances of Mediterranean herbs and black pepper. The palate is concentrated showing ripe, elegant dark berry fruit with great intensity and weight, complemented by soft, fine grain tannins. Great structure with a powerful and persistent finish.

Grover Art Collection Rose 2014– Intense bouquet of berries and sherry with a fruity, light bodied, smooth palate. Pairs well with mildly spiced preparations of fish and poultry.

Myra Cabernet Sauvignon 2012– This medium to full bodied, fruity wine is marked by supple tannins and a good finish. While excellent on its own, it also pairs very well with creamy pastas or Indian gravy dishes and hard cheese.

Sula Chenin Blanc 2014– A semi-dry, refreshingly light wine bursting with pineapple and stone fruit. Food pairing makes for a delightful aperitif and ideal with food that has a hint of sugar and spice.

Zampa Soiree Brut 2012– The aromas reveal floral, fresh lemon with hints of toasted bread and white fruit such as pear. The palate is light and creamy, clean, lemon and crisp. It has fine beads and a persistent mousse with a dry finish in classic brut style.

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The Bombay Canteen

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Walking into Bombay Canteen in the evening is like stepping into a yesteryear ghetto pub. The people, the jabber, the unending bar, the music and the vibe all within the quite compound of Kamla Mills is invigorating. The restaurant offers you an eclectic mix of Mumbai’s favourite food and the city’s incomparable hospitality.

Undoubtedly, the best part about Bombay Canteen is the food. The menu is well thought through and has an item that every community in the city can associate with. The Crunchy Dried Shrimp reminds you of a walk past Colaba Market while the Methi Thepla topped with Pulled Pork Vindaloo presents a perfect combination of two very different cuisines. We also enjoyed the strong but smooth spice of the Kejriwal eggs and the well-plated Black Pepper Prawns.  Main course was a mix of Prawn and Kairi Biryani, some greasy-in-a-good-way Kheema Bheja Ghotala and a very comforting Uncle’s Coconut Mutton Curry with buttered pao.  A meal at Bombay Canteen isn’t complete without their signature cocktails. The Tar-Booz is my favourite; the kala namak or black salt brings the water-melon based drink to life! Another great accompaniment to the food at Bombay Canteen is Gateway Brewery’s selection of craft beer. Nothing compliments greasy, spicy, flavour loaded Bombay food like a chilled glass of beer! The desserts were unconventional and interesting, from Old Monk soaked gulab jamuns to masala chai popsicles. My favourite was the Jackfruit Tan-ta-Tan!

Whether you’re a thorough bred local or new to the city, Bombay Canteen must be on your check list for the next month. It’s a melting pot of Mumbai’s culinary joys under one (big) roof!

Bombay Canteen

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Doolally

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I along with thousands of others seem to be immediately hooked. I’d probably go as far as saying we are addicted to Doolally. Who can blame u?  It’s located in a nice quite street in Bandra, it’s very casual, always has a buzz, the beer is truly unbelievable, the grub is good and the price offers incredible value for money. Rs 250 for 330ml glass of world class beer just feels so right.

Since it opened I find myself dreaming about their beers and land up visiting on average of at least thrice a week. Sometimes it’s just for 2 quick pints. Sometimes it’s just because I’ve got off the sea link on my way home in the evening . I’ve even got one of the member mugs with my name on it.

The beer is undoubtedly the star of the show, with a variety of offerings and each of them with their own unique flavors, they keep you coming back for more. My favourite would have to be the Stout, though their Hefeweizen, Belgium wit beer, Belgium Farmhouse ale and their Weizenbock are excellent. There are more and I like them all frankly. Haven’t tried their cider and don’t intend to but it does seem popular as well. To get the uninitiated up to speed they are happy to pour tasting portions so that people can sample and then place an order.

They and the other brewpubs like The White Owl along with Gateway Brewing have upped the quality levels of beer available in Mumbai so dramatically that I think Kingifsher and the like will have to change their game if they want to retain quality oriented consumers.

The food though not the centre of attraction is actually very good and also different which makes it interesting. Scotch eggs, Kerala prawns, ghee chicken roast, the batter fried bombay duck all really good and all perfect to go with their beers.

No one can deny that there is a drink revolution going on in India, Doolally gives us an opportunity to drink world class delicious beer and not the crap that we’ve been subjected to all this while at prices that are affordable. Well at least since before Gateway came along.

At Doolally suddenly conversations about different kinds of beer and understanding their origins can be heard from every table and that’s something right ? Even though we’ve been drinking beer all this while we never really bothered to know the differences until now.

But Doolally has created another revolution, one that I have been watching closely. The revolution I’m talking about is the social revolution when it comes to drinking that Doolally seems to have set a tone for. I find that people are comfortable getting their kids ( very young kids as well) and even their pets to Doolally. Doolally has somehow created a vibe that is very welcoming, almost like a German beer garden. It’s this sort of vibe, openness to drinking a glass of beer that India needs. Going out for food and a couple of pints of beer if handled responsibly could also be a family affair.

Nowhere else do I see this phenomenon. It’s changing things, you see some people wondering ( My wife and I go with our twins every sunday) what we’re doing but then I also see them changing their stance when they see us having a good time. The kids freak out on the fries and we sip on a beer or two and spend our time together. Really nothing wrong with that.

Doolally 1

By Nikhil Agarwal, Sommelier and Director at All Things Nice

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Suntory’s Yamazaki Single Malt Whiskey – Distiller’s Reserve

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The Japanese have received world wide acclaim for their high quality, ever expanding range of single malt whiskies.  These are produced just like any single malt whisky, distilled from yeast, water and malted barley at a single distillery before a maturation of at least three years in oak casks. There are two main brands that own Japanese distilleries: Nikka and Suntory, founded by Masataka Taketsuru and Shinjiro Torii respectively.

Suntory released the Yamazaki Single Malt Whiskey – Distiller’s Reserve in Spring 2014. It is one of the two Distiller’s Reserve single malt whiskies from Japan’s oldest and most renowned distillery.  This single malt is jam-packed with superb red berry notes, gained from the whisky being matured in Bordeaux wine casks and Sherry casks. It also features malt matured in Mizunara casks, adding subtle fragrant oak notes. The palate is mesmerising, the dried berries remain lively but well-balanced enough to make room for the light oak, peach and a small amounts of spice.

Suntory

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Mount Gay Rum

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Dating back to 1703, Mount Gay Rum comes from one of the oldest rum distilleries in the world. Located in Barbados, one of the Caribbean islands in the West Indies, this golden rum is one of the best known spirits in the world. The Mount Gay Eclipse has is brilliant amber gold with a beautiful complex aroma. The Mount Gay Extra Old blends significantly older barrels giving it a more rounded subtle balance. It has this unique finesse that only time and age offer.

Mount Gay Silver, the only white rum the distillery produces is superbly clean and aromatic. It offers a balanced, mellow harmony of sugar cane syrup and banana, infused with notes of peppermint and citrus.

Here’s a really easy cocktail recipe for the perfect Mount Gay Silver Mojito

4-6 mint leaves

2 oz Mount Gay Silver

¾ Oz Fresh Lime Juice

1 tsp of Sugar

2 Oz Soda Water

3 Sprigs of Fresh Mint

Muddle mint in a mixing glass. Add ice and remaining ingredients and stir. Strain into highball glass over ice and top with soda water. Garnish with mint sprig.

Mount Gay

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Absolut Elyx – A Handcrafted Luxury

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Absolut’s best representation of luxury vodka is a premium, handcrafted vodka made from wheat and naturally filtered water. Unlike the distillation of Absolut Vodka, which is entirely controlled by computers, Absolut Elyx is a much more labor intensive and “handcrafted” process.

The vodka is manually distilled in a copper rectification constructed in 1921. Today, it is operated by a select few who have inherited their knowledge and expertise from generations of vodka makers.  The copper naturally removes traces of compounds in the spirit, purifying the vodka and adding to its unique silky texture.

Elyx is fresh, smooth and silky with aromas of sweet grain followed by spice, vanilla and sweet fruit on the creamy palate.  It is beautiful neat, but can be enjoyed on ice or in a vodka martini.

Elyx bottle

Elyx

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Cardhu Single Malt Scotch Whiskey

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Cardhu

In Scotland’s heartland of whisky making – Speyside – you will find a distillery with a most intriguing history. The distillery was set up by John Cumming, who had previously been a whisky smuggler.  In early 1800’s his wife Helen Cumming distilled the first gallon of Cardhu, the only malt whisky to be pioneered by a woman. For many years Helen Cumming produced only the smallest quantity of malt whisky in Cardhu’s little still, as quality was her main focus. She continued to contribute to Cardhu’s success well into her 90’s.

A much-loved single malt, Cardhu is easy-going with clean, crisp oak and sweet malt flavours of honey and home-made caramel squares. This is one for the sweet-toothed.

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Could We Be Running Out of Prosecco?

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Prosecco+Hills

Prosecco experts claim that shortage is upon us and this lovely summer bubbly may not flow quite as freely this year. High demand and unexpected weather conditions have resulted in limited production of Italy’s most popular sparkling wine, a brand in itself.

Last year’s harvest was very poor, and down by up to 50% in some parts, so there is a very real possibility of a global shortage,” Robert Cremonese, export manager of Bisol, said in an interview with the trade publication The Drinks Business.

“We’ll find out how big the problem is in August when the brokers release their stock. At the moment we don’t know how much Prosecco they’re holding on to.” Cremonese added.

Another reason for this shortage is that global demand for Prosecco has risen sharply over the last several years while supply is still limited. In 2014, Prosecco DOC sales increased by 27%, according to the Italian news organization Italy24. Wine. Wine consumers over the world consider Prosecco as a less expensive, easier to drink alternative to Champagne. It has whizzed past its French rival as the best – selling sparkling in 2014.

 

 

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The Ruffino Dinner at the Sahib Room, Palladium Hotel

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I’ve had the pleasure of dining in the Sahib Room at the Palladium Hotel twice, the first time was when it launched and then again at the Ruffino dinner hosted by Sula last week.

Both times have been incredible and I think it is Chef Angad’s brilliance and Palladium’s hospitality that make it so special. Chef Angad specializes in North West Frontier cuisine with an expertise in Awadhi, Hyderabadi, and Kashmiri cuisines. He actually didn’t say much when I thanked him, but his colleagues who I spoke with the next day said they weren’t surprised, as he’d rather have his food do the talking. Well Amen to that!

Way back in my days with Sula, I had the opportunity of placing the first order for Ruffino to India, so I wasn’t going to miss this dinner for anything.  In my excitement, my guest and I were the first people to arrive. The dinner was hosted to welcome Joe Milner – Regional Director Asia and Jake Jacob, VP Asia of Constellation Brands. Ruffino is part of the Constellation Group – the world’s largest wine company.

The evening started off with Ruffino’s Orvietto Classico served as an aperitif. This easy drinking wine with lovely fresh, fruity and floral notes was served at the Sahib Rooms bar area. After a few glasses we were ushered into the restaurant’s plush dining space.

What followed was Chef Angad’s magic, a slew of dishes that included avocado and bamboo shoot tikkis, smoked spring lamb, grilled tiger prawns all of which paired really well with Ruffino’s Chianti – a blend of Sangiovese, Cabernet Sauvignon and Merlot. I had not tasted this wine in about 13 years and was pleasantly surprised by how well the wine worked with the food.

For the main course we had an indulgent black dal that I devoured along with the Kashmiri hand pulled lamb and biryani. This was served with a more serious wine, Ruffino’s Riserva Ducale, a Chianti Classico Riserva. By then I was completely satiated but pure greed made me ask for another glass. I really do like this wine and the label is just stunning. Dessert was delicious with the now fabled Kolkatta paan ice cream. You’ve got to try it. If you had to switch off the lights and have that served to you without disclosure you probably wouldn’t be able to tell that it wasn’t actually paan.

The wines and the company at my table were great and the Sahib Room managed to put me into a Sahib like food coma once again. With a number of great restaurants attempting to modernize Indian food springing up across the country, I am actually very glad that the Sahib Room has chosen to stick to tradition and I think that we can all raise a glass or two of Ruffino’s Riserva Ducale to that.

By Sommelier Nikhil Agarwal, Director at All Things Nice

Palladium Hotel's Chef Angad
Palladium Hotel’s Chef Angad
Ruffino's Riserva Ducale pairs perfectly
Ruffino’s Riserva Ducale pairs perfectly
Jake Jacob,Vice President Constellation Brands Asia
Jake Jacob,Vice President Constellation Brands Asia

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Joe Milner, Regional Sales Director, Constellation Brands Asia
Joe Milner, Regional Sales Director, Constellation Brands Asia