In a digital world where likes, pokes, emoticons are normal, why not take the month…
Having been the Global Brand Ambassador for Tullamore D.E.W Triple Distilled Irish Whiskey for 7 years, and worked in the industry for a whopping 40 years, you’d best believe John knows a thing or two about how to drink it like a pro. Obviously, we had to pick his brain…
How’d you score such an awesome job?
I believe I got it as my new boss thought he needed someone better in my previous role as a Regional Director for Central Europe. Or maybe he thought I might bring some valuable insights to the brand and the listening word. I’d like to think it’s the latter, but I’m not certain.
Is whiskey popular in South Africa, and why?
South Africa has a big market for whisky and I believe it’s the dynamic nature of the changing market here, with consumers seeking new products and outlets for the hard-earned money. Consumers are more inquisitive, and now that the Internet has made the world feel like a local parish, locals can see what’s trending in different parts of the world, so that helps too.
Any tips for people looking to make whiskey their poison of choice?
Of course, they should try Tullamore D.E.W. – what else would I say? In fact, people should try different whiskey styles from different places. An event like Whisky Live is fantastic for connoisseurs and newbies; if you’re interested to see what whiskeys you might like, you get all shades and sizes at Whisky Live.
Why add water to whiskey?
It’s usually because a whiskey at 43% can be full of flavours that are difficult to identify at that strength. Adding water opens up the whiskey and allows all the constituent flavours to show themselves.Best food pairing?
It depends on the whiskey. With Tullamore Dew Original, I love smoked salmon, sushi or sashimi. With older whiskeys (like a 12-year-old) opt for rare beef, and with something like single malts, I’d opting for a nice chocolate dessert or a mature cheese.
What’s the best way to serve whiskey?
On its own, with ice and water on the side for the client to choose. Sometimes, I like it with some freshly squeezed apple juice – not concentrate – but then, I’m a bit weird.
Hello Joburg was first published in April 1980 as a monthly restaurant and entertainment magazine. Over the years we have developed a network of patriotic Joburgers that love nothing more than sharing their experiences in this beautiful city!