The Thirsty Travellers enjoyed Australia’s first taste of Master’s Keep Revival last night during an intimate event at The Rocks Room.
Master’s Keep Revival is an ode to a classic Wild Turkey bourbon recipe released decades ago by Eddie Russell’s father and distilling partner, Master Distiller Jimmy Russell.
Made from a blend of rich flavours with aromas of raisins, citrus, nuts and oak, Master’s Keep Revival is rested for 12 to 15 years in a reserved lot of American Oak barrels before being finished in 20-year-old Spanish Oloroso Sherry casks.
Master’s Keep Revival is the fourth expression in the Master’s Keep award-winning portfolio. The release follows Master’s Keep 17 Year Old, Master’s Keep Decades and Master’s Keep 1894.
Bourbon hadn’t really registered on our radar until a whiskey fan called Gav moved in next door to DJ and introduced us to luscious bourbons such as Woodford Reserve.
Master’s Keep was launched alongside a dinner menu at The Rocks Room – the private dining room at Sake restaurant – inspired by the bold flavours of the new premium blend.
The food at last night’s dinner included delicious morsels such as prawn foie gras dumplings and smoked sashimi with whiskey ponzu, plus luscious Japanese-style chocolate profiteroles for dessert.
Following dinner, special guest Andy Allen talked about the role and power of family and revival in his journey as a chef.
Like the Russells, family legacy has played a role in the career and journey of the chef and co-owner of Three Blue Ducks Rosebery.
“Family has always been a big part of my life and over the past few years my bond with my old man has definitely strengthened,” Allen said.
“It’s funny, when I was growing up, there were things that Dad loved doing that I didn’t really get. But these days, I have a whole new appreciation for this as well as our family legacy.
“As I get older I’m even developing a new appreciation for the dishes that Dad used to make for dinner. Every time Dad put a bowl of minestrone in front of me when I was growing up I’d cringe. Now, as a chef, I’m often experimenting with family recipes and these days nothing gives me more satisfaction than spending an afternoon in the kitchen on a cold winter afternoon, brewing the perfect batch of Dad’s minestrone. I love how a dish becomes so much more than a bunch of ingredients because of the stories that can be told and passed down the line.”
We were seated across from the guests of honour, who hail from the same part of country NSW as we do, so we a lovely time chatting with them.
Apparently Andy’s dad gave him the advice of “don’t cry on TV” before he went on Masterchef, which is how he got the nickname of being the contestant with no soul.
The Thirsty Travellers took a sample of Master’s Keep Revival home to put it to Gav’s taste test. Gav’s verdict: mighty fine bourbon.
Master’s Keep Revival will be available for RRP $200 from all good whiskey retailers.