A Winter Whisky Event + The Road to Triple Smoked
If you followed the aroma of charred bonfire embers, glazed charcuterie meats, and smoked brie through the streets of Darlinghurst, you would have landed yourself at the National Art School’s Cell Block Theatre for Triple Smoked: A Winter Whisky Event, brought to life by the launch of our latest release: Triple Smoked Single Malt Whisky.
To celebrate all things smoked, an evening of fiery performance, open-flame cooking and delicious cocktails harnessed the power of smoke to deliver a night that won’t be forgotten any time soon.
Upon arrival, guests gathered in the courtyard of the National Art School. Greeted with a Triple Smoked Whisky Highball, the generous flames of fire pits on the cool winters night were popular, as guests huddled around while the smell of Carolina Smoke’s barbecues coated the air full of whisky-glazed smoked meats and Tasmanian pepperberry butter.
Under the night sky, Brendan, a proud Marrawarra and Barkindji man performed a Smoking Ceremony, welcoming guests onto Gadigal land. His unique, humorous flair and educational style had the crowd captivated as he began burning the native plants to produce a cleansing smoke. Guests were encouraged to walk through the smoke and welcome the cleansing elements it produced.
Through the ceremonial smoke, guests were led into the Cell Block Theatre. Tasting serves of Triple Smoked Whisky were in abundance as Founder Will Edwards and Global Brand Advocate Nick Baxter guided the eager crowd through an exclusive first tasting.
As the room filled with a “cheers!” and a clinking of glasses, Bettie Bombshell kicked into action, as she made her way onto the stage to begin the festivities with a fiery burlesque performance that transformed into an outdoor fire-twirling act.
The cocktail menu was packed with delicious drinks curated by our bar team - a mix of cult classics and winter warmers to sip around the fire pits. If you were lucky enough to try all three, it was near impossible to pick a favourite between: The Cure: Triple Smoked Whisky, lemon and ginger honey Manhattan: Triple Smoked Whisky, sweet vermouth, tomato water, bitters Bushrangers Coffee: Rye Malt Whisky, coffee, pecan and triple smoked maple cream (served hot)
And if cocktails weren't enough, two tasting bars were open for an educational masterclass on some of our most exclusive whiskies, from our sold-out Six-Year-Old Single Malt Single Cask all the way to our Cinnamon Smoked Cask Single Malt Whisky.
Missed out on the magic, or simply hungry for another taste? The celebration doesn't end here.
We'll be hosting an exclusive event at our brand home in Rosebery: The Road to Triple Smoked Whisky within the Still Room. An exclusive peek behind the curtain of how this whisky came to fruition. This one-night-only event will be hosted by our Master Distiller, Dave Withers, who will take 36 lucky guests through an all-sensory journey into the origin of Triple Smoked Whisky.
Tickets on sale for $99 - With limited spots, you won't want to miss this exclusive, intimate experience in our newly renovated Still Room.
