The Noble Bootleggers Project Update

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The Noble Bootleggers Project Update

Thought we'd give you a little update on how our Bootleggers project has been going. The bottles have arrived from France yesterday which is very exciting!
The labels have been finalised and will be off to the printers shortly - the lucky last thing we are waiting on to arrive is the lids! The whisky is coming along very nicely and we are looking forward to bottling it and sharing it with you all very soon.
A big thank you once again to everyone that pledged to our Noble Bootleggers Pozible campaign - we really appreciate your support.

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We did it! Thank you to everyone who pledged their support!

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We did it! Thank you to everyone who pledged their support!

Dan and I would love to say a BIG THANK YOU to each and every one of you who pledged your support for our Noble Bootleggers Whisky Experiment. We achieved our goal and without you, we wouldn't have achieved it. 

Our PX barrel finished Starward will be released early December, we look forward to sharing our hard work with you just in time for Christmas!

 

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Noble Bootleggers Whisky Experiment

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Noble Bootleggers Whisky Experiment

The story of the project

Inspired by the 1920's prohibition era, where cocktails thrived and bootlegging flourished, The Noble Experiment brings an element of theatre to every drink and plate of food served. Located in the growing bar and restaurant mecca of Smith Street, Collingwood, The Noble Experiment specialises in experimental dining, cocktails and their biggest love, whisky.

Owner Daniel Lemura is a builder and creator with a penchant for whisky. There is nothing that Daniel cannot tell you about whisky and you can find him discussing the subtleties of a single malt over the bar any day of the week. His passion for whisky led him to establish the Noble Bootleggers, experimenting with barrel finishing a selection of whiskies on site at The Noble Experiment.

For three years the team have been working on a selection of different finishes and experimenting with different flavour profiles. We now feel that we have a single malt barrel finished whisky that we want to share with the public and we need your help to make it happen.

How the funds will be used

To make this happen we need your support and your funds will go towards new barrels, bottles and of course the base whisky.

Challenges

The main challenge is sourcing the quality components to bring this all together.  Finding the right barrels and base whisky in Australia is not only difficult but also expensive.

The next challenge is sourcing the bottles.  The ideal bottles need to be imported from overseas which takes time and adds to the overall expensse.

Once we have the whisky, the barrels and the bottles the next challenge is getting the blend right.  Luckily with all the experimenting we have done and with Dan's knowledge and intuition the challenge is minimal but still there.

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Robert 'Buck' Friend's World Class 2016 Cocktail Entry

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Robert 'Buck' Friend's World Class 2016 Cocktail Entry

Tingle Tanq

An ode to the days of drinking Fruit Tingles in fishbowls with cherished friends in North America. Here is the Tingle Tanq created by our cocktail wizard Robert 'Buck' Friend. As his entry for World Class 2016, Buck has designed a drinking experience like no other:

- Tanqueray Ten

- House made violet liqueur

- Clarified lemon juice

- Lakeside Drive tincture (Botanicals of Tanq Ten)

- House grenadine

All carbonated and served with a swimming fish hologram. As far as drinks go, you might say it's a big fish in a small pond. Available at The Noble Experiment for a limited time only. 

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Experimental Thursdays launches March 17

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Experimental Thursdays launches March 17

Chef Toby Henderson and his team let their creative juices flow as they create unique dishes and trial experimental combinations not previously seen at The Noble Experiment.

Using the best seasonal produce and a mix of flair and expertise these menus will be sure to titillate your tastebuds.

A maximum of 14 seats available for  every Thursday evening with menus changing monthly.

Bookings are essential.

$45 per person for 3 set courses.

Commencing 17th March.

 

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Toby Henderson takes the reins at The Noble Experiment

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Toby Henderson takes the reins at The Noble Experiment

The team at The Noble Experiment are pleased to announce the appointment of Toby Henderson as Head Chef.

 

Toby cut his teeth in Brisbane, while working at fine dining establishments, Il Centro, Era Bistro before moving to the Brisbane Marriot Hotel. Henderson then headed abroad to London for new adventures, where he was appointed to the position of Chef de Partie at the world-renowned Japanese restaurant and Michelin Star recipient, Nobu.

Now having returned to Australia, Toby was appointed Senior Chef at Alchemy in Brisbane, which at the time was awarded one hat in The Age Good Food Guide and now he’s stepping ‘up to the plate’ as the Head Chef at The Noble Experiment.

Head Chef, Henderson has already made his mark on the menu at Noble Experiment with his beautiful and undeniably delicious Passionfruit Curd ensemble with Coconut Meringue, Chambord Berries with Coconut and Lime Sorbet. Henderson continues to leave an indelible mark on the food at this up and coming restaurant and the future is indeed exciting with Toby at the helm.

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Talisker Whisky Masterclass

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Talisker Whisky Masterclass

Talisker is one of Scotland's remotest distilleries which produces a dram with trademark smoothness.

Nick Edwards, Reserve Brand Ambassador from Diageo, joins us to present the Talisker range. Nick will discuss the history of this dram and what gives it its unique character.

 

Date: Thursday 18th June 2015
Time: 6:30pm - 8pm
Cost: $30pp
Number of Seats: Max 35
Duration: 1.5 hour


Includes:
*All whisky tastings 
*1.5 hour presentation
*Cheese boards to share

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TNE Temperance Society - Diplomatico Masterclass - May 27th

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TNE Temperance Society - Diplomatico Masterclass - May 27th

According to the testimony of his descendants, at the end of the 18th Century the Hacienda Botucal bore witness to Don Juancho Nieto Meléndez's burning passion for exploring the sources and processes responsible for the many alluring flavours of traditional beverages.

Don Juancho carefully studied the production methods employed in Jamaica, which at the time set the world standard for the manufacture and appreciation of rum.

The result was a rum that combined an unmistakable character and body with irresistible and subtle aromas, the triumphant expression of his untiring search for a spirit that would go on to captivate the world under the name Ron Diplomático. His search for an exclusive flavour, colour and aroma worthy of being served at the world's finest venues is a living testament to his extraordinary tenacity and dedication. His death in the last century did not mean the end of his legacy. Diplomático Reserva Exclusiva, produced in his honour, is one Venezuela's proudest and most treasured rum exports.

 

Alfonso - the Latin America & Asia Pacific Export Director from Diplomatico along with John Raphael, join us to present the Diplomatico range. John & Alfonso will discuss the history of this rum and what gives it its unique character.

Date: Wednesday 27th May 2015
Time: 6:30pm - 8pm
Cost: $50pp
Number of Seats: Max 35
Duration: 1.5 hour

Includes:

*1.5 hour presentation
*All rum tastings & two Diplomatico rum cocktails
*Orange dusted tortillas with chocolate ganache to share 

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Miss Pinup Australia Meet & Greet - May 16

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Miss Pinup Australia Meet & Greet - May 16

Here at The Noble Experiment we are proud to announce that we are an official sponsor for the 2015 Miss Pinup Australia Competition! 

We are looking forward to cheering all the Victorian entrants on in their journey of self growth! If you would like to meet some of the lovely ladies entering this year, we will be hosting a meet & greet in the Cocktail Lounge on Saturday 16th May from 6pm. 


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TNE Temperance Society - Balvenie Masterclass

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TNE Temperance Society - Balvenie Masterclass

THE BALVENIE is a range of single malts crafted by Malt Master David Stewart. Each expression is unique, but all are rich, luxuriously smooth and underpinned by a distinctive honeyed character. Understanding his craft like few others, David uses different cask types and ages of spirit, to develop exquisite, new interpretations of The Balvenie's classic character.

Richard Blanchard, whisky specialist from William Grant & Sons, joins us to present four whiskies from the Balvenie portfolio. Richard will discuss the history of this whisky and what gives it its unique character.

Date: Thursday 14th May 2015
Time: 6:30pm - 8pm
Cost: $30pp
Number of Seats: Max 30
Duration: 1.5 hour
Includes:
*All whisky tastings
*1.5 hour presentation
*Cheese and cured meat boards to share

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American Whiskey Masterclass - April 30

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American Whiskey Masterclass - April 30

Woodford Reserve isn’t manufactured, it’s crafted in small batches. This artisanal process allows us to craft it at all five sources of bourbon flavour giving it its distinct taste and crisp, clean finish. Each sip of their Distiller’s Select craft bourbon contains over 200 congeners, natural colour, aroma and flavour components.

Linus Schaxmann, whisky specialist from Brown Forman Australia, joins us to talk about the history of American whiskey and present whiskies from the Woodford Reserve portfolio. Linus will discuss the history of this whiskey and what gives it its unique character. 

Date: Thursday 30th April 2015
Time: 6:30pm - 8pm
Cost: $30pp
Number of Seats: Max 35
Duration: 1.5 hour
Includes:
*All whisky tastings
*1.5 hour presentation
*Cheese and cured meat boards to share

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