this week were gonna go to our scottish brethren's and talk about some delicious 'aberlour 16' from the aberlour distillery, founded in 1812 based in strathspey in the heart of speyside.
double matured in both oak and olorosso sherry casks for 16 years, it has a beautiful dark and golden colour. on the nose its got sweet dried fruit and a spiced nuttiness. the finish is very long, it packs a ton of length as you'd expect from a 16 y/o single malt, a really warm finish with honey and spice, kinda tastes like christmas cake (all of this is completely subjective)
at 40% its very smooth and doesn't need much mixing. a fine example of a classic speyside, even taking home a gold medal in the 2017 iwsc.
recommended serve, drink neat, perfect for the cold nyc days, works really well in classic cocktails such as rob roy (basically a scotch manhattan, 2oz scotch, 1oz sweet vermouth, 2 dash ango)
this week we returned to the newly refurbished victoria hotel (previously known as hart’s) in footscray - one of the first few places we reviewed in our early days. naturally, we were very excited for the pub to re-open.
the renovation has done wonders for the interior as it now boasts a fresh, more open space whist retaining the classic pub vibes.
parma was $25 and came out in a very snappy 15 minutes. sizes varied across the plates but the general consensus was that the birds were too small for the price tag - it was smaller than it looks in our pic.
but we don’t judge a book by its cover, so we soldiered on. toppings were quite nice with the exception of the ham which was below average and added nothing to the meal. napoli very tasty and plentiful and went well with the cheese which was just okay.
again, the chicken was quite a small piece and although it was clearly quality breast, it was dried out and wrapped in soggy crumbing.
salad was great but could do with a little more dressing. the chips were he highlight of the meal. they were triple cooked and hand cut, so super crunchy. if everybody was making chips like these, we’d live in a better world.
bottom line; this parma has a lot of potential. a combination of small meal size (for the price), soggy crumbing and dry chicken have made this an average experience for us. we’d love to see it improve next time and a massive thumbs up to the crew at the victoria for a great customer experience.
Two titles will go up for grabs at ufc 220 this saturday, january 20th, including a showdown between heavyweight champion stipe miocic and ferocious knockout artist francis ngannou. make plans to catch the action at big’s and stick around for dj bzgz immediately after the main event. let’s party!