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Showing posts with label Anecdotes. Show all posts
Showing posts with label Anecdotes. Show all posts

From Loss to Blog, How I Became A Whisky Dad

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From Loss to Blog, How I Became A Whisky Dad




Six years ago today, I became a Whisky Dad by welcoming the birth of my beautiful twin girls with a glass of Laphroaig 10 Year Old Single Malt. Tragically, Molly Jean and Freyja Elizabeth were not born alive.


This post isn’t about whisky, so feel free to skip it if that’s all you are looking for.

It was expected. They had a difficult but thankfully short life, developing twin-to-twin transfusion syndrome and a series of debilitating chromosome abnormalities; all results of random chance, not genetics or other factors. Because they died quite late in their development (at 25 weeks) my wife had to be induced after they passed. The birth of our first children was both incredibly painful, and surprisingly joyous – at least at first. To this day I still regard the moment Molly and Freyja arrived into the world, not screaming but sleeping peacefully, to be the happiest moment of my life. I can’t explain why, it just was. I was apprehensive leading up to the birth, concerned only for my wife; but when I saw the look of pure love on her face as she held our sleeping angels, nothing else mattered. Our entire world was reduced to a single hospital bed and I will never forget it.

But what does this have to do with a whisky blog?

If it wasn’t for that day six years ago, I probably wouldn’t have started a whisky blog in the first place. In the time since, my wife and I have welcomed another two thankfully happy and healthy children into the world, but both of us have had to deal with the repercussions of that day in our own way. On this sombre anniversary, I choose to remember those few moments of joy I found at the most unlikely time.

My wife and I grieved differently, which was difficult for me to understand at the time but we had plenty of support from both family and professionals. The wonderful staff of the Royal Hospital for Women in Sydney were particularly understanding and supportive; as were the counsellors at SIDS and Kids (now Red Nose). We were surprised by how common losing a child suddenly became. People we knew and even family came forward to share their own losses which were previously unknown to us. It was like we had joined a secret club of pain and it wasn’t until we had suffered our own loss that others felt comfortable to confide in us. It shouldn’t be like that.

As a man and a husband, I took it upon myself to be a rock for my wife.

I ignored any warning signs or cracks in my own armour so that I could be strong for my wife. In doing so, I denied her the opportunity to help me deal with my own feelings, which I now know was also denying her an important part of her own grieving and healing process. Although we had lots of support, we were both the parents of Molly and Freyja and no one else shares that unique perspective and connection.

I eventually reached a point when my suppressed emotions began to manifest as anger. It scared me and it motivated me to get help. That was a really hard thing to do, but asking for help was the hardest part; it only got better from there.

I was diagnosed with depression and I eventually took extended time off work. During this period, I had to motivate myself to do something engaging and meaningful and for some reason, I decided to start a whisky blog. Writing the blog turned out to be quite a cathartic experience and it really helped me on my way to becoming well again.

If you have read this far, thank you and if you are a man, please listen to this advice; one bloke to another. If you are ever in a situation like I was in, you will know something is wrong even if you do well at keeping it to yourself. Men, husbands and fathers in particular, fall into the role of the ‘rock’ quite easily. It’s comforting to be relied on. It gave me the strength to be strong. But, I am glad I reached out when I did. Don’t go past that point in yourself. Recognise it and act, if and when that time ever arises in your life.

Asking for help is not a sign of weakness, it’s a sign of strength.

So, I will raise another glass of Laphroaig 10 Year Old Single Malt this day and remember how wonderful it felt when I became a dad for the first time. The six years since haven’t been the easiest, but I am a better husband, father and man because of it. Sláinte.



If you think you may need help and can't ask a family member, close friend or your doctor, there are help services that can provide you with advice or at the very least, someone to talk to.

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Got Punched in the Nuts, Moved House & Started a New Job

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Got Punched in the Nuts, Moved House & Started a New Job


I write this entry from a hotel room in Australia’s capital city, Canberra. This will be my family’s home for the next ten days, as we wait for our belongings to be delivered from Tasmania to our new house and is my eleventh house move in thirteen years! This time last week, I was enjoying a final bounce on the trampoline with the kids prior to dismantling it, but our fun frolic ended abruptly when my four year old son lined me up and dragon punched me square in the plumbs.

It hurt, a lot; I swore, a lot, but the pain subsided after a few minutes. It wasn’t until 24 hours later that the real pain began. By the following day I was flat on my back, unable to stand since the force of gravity felt like a troop of angry gibbons swinging from my nads. This was the day before we were due to move house and needless to say I was of little use to anyone. I couldn’t pack my own boxers without it hurting, let alone pack any boxes.

I got the all-clear from an ultrasound and eventually made it through the uplift; arriving in Canberra yesterday, via a relatively pleasant day trip across Bass Straight on the Spirit of Tasmania. I started my new job today and my balls have pretty much stopped hurting now so I am officially back in business…And by that, I mean Blogging.

I closed off 2016 with 42 published blog posts and over 1,000 followers on Twitter. Not bad for three months work and I really do appreciate all the support and encouragement.


So what is in store for WhiskyDad in 2017?

Having moved interstate, I now have access to a whole new part of Australia and plan to explore some of the distilleries nearby. That said, I still have an article about three very different Tasmanian distilleries to share. I also have a few new whisky reviews on the way and a guest blogger review with the team at Scotchology. I will also start sharing my progress in planning a trip to Scotland with Dad-of-WhiskyDad in 2018 and hope you will have some suggestions to help make it a trip of a lifetime.

Keep an eye out for more original WhiskyDad content coming soon.
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Making Whisky-Cured Bacon

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Making Whisky-Cured Bacon


There comes a point in a man’s life where he has to make a decision. A decision that once made, can never be taken back. A decision that will change him forever. That decision is, to try and make his own bacon.

I have been meaning to do this for some time, but the planets finally aligned recently and I had a great piece of farm-bought, pork belly roast in the fridge just calling out in a piggy voice ‘Make me into sumptuous home-made bacon, oink!’ Who was I to deny the post-mortem wishes of a piece of porcine perfection? So at that moment, I had the equally great idea to not only make bacon, but to make ‘whisky-cured’ bacon!

Bacon is a meat product, sourced from fatty cuts of a pig, typically the pork belly. It is usually preserved through curing with salt, either in a dry rub or liquid brine. After curing, the bacon is typically dried, baked, boiled or smoked, before being fried to eat. Hmmmm...Bacon.

I wanted something smoky naturally, but not medicinal or industrial tasting like a Laphroaig or Ledaig. 


Having never made bacon before, I bought myself a DIY bacon kit. But now seeing that the kit contained two plastic zip-lock bags, a small jar of curing salt (ordinary table salt with a small amount of Sodium Nitrite) a small jar of sugar (ordinary) and a pair of single-use meat thermometers, I’m pretty sure I can go it alone next time. You can use ordinary salt to make your bacon but it will go a nasty grey colour. The small amount of Sodium Nitrite means the bacon keeps that nice pink colour.

The next step was to choose a whisky. I wanted something smoky naturally, but not medicinal or industrial tasting like a Laphroaig or Ledaig. I also didn’t want to go nuts using something like an Octomore. I decided on a Talisker 10 Year Old, pleasantly smoky and with an obvious peppery finish; a perfect match for salty bacon.

What I started with


  • Large zip-lock bag;
  • 1.5kg pork belly roast (ribs removed, skin on);
  • 25g of curing salt;
  • 20g of ordinary sugar + 60g brown sugar; and
  • 100ml of Talisker 10 Year Old whisky.


How it is made

That’s it, not much to it really. First I placed the meat in the zip-lock bag, then I spooned the whisky over the meat. Next, I rubbed the salt into the meat and then the sugar. Lastly, I wrapped up the bag around the meat, trying to keep it in contact with the liquid, held it in place with some rubber bands and put it in a plastic tray in the fridge. I have to say, it smelt amazing even at this ‘raw’ stage.

Just like making a good whisky, making bacon takes time; seven days to be precise. You need to turn the bacon, once a day for seven days and then it is ready to finish off. I chose to finish my bacon by smoking over hot coals with a mix of apple wood chunks and mesquite chips. I used a trusty charcoal Webber for this and prepped it how I would any low-and-slow smoke. Make sure the meat is offset from the hot coals so that it isn’t cooked by radiant heat. You may need to use an aluminium foil shield to protect the meat. The target smoking temperature is 125˚C. You need to smoke the bacon for long enough to reach an internal temperature of 155˚F (about 68˚C). The single-use meat thermometers are designed to pop out when the meat reaches this temperature but you can use a digital thermometer – I used both.

The meat smoked away and the only thing I had to do was check the temperature periodically and add more smoking wood if required. My bacon smoked for 2.5 hours before it hit the desired internal temperature. I then removed it from the Webber and allowed it to rest.


When it had cooled, I sliced it into rashers and it was good for frying.


But how did it taste?

It almost dissolved as I ate it and I could feel my arteries squeezing in approval. 

There is nothing quite like tasting your own bacon.

I’m not sure if it was the best bacon I have ever tasted in my life (it was certainly up there) but I enjoyed eating it like no other bacon before. It was smoky and sweet, but not too sweet, a little salty and buttery in the mouth. It almost dissolved as I ate it and I could feel my arteries squeezing in approval. Needless to say, I consumed pretty much all of it within 24 hours.

What about the whisky?

Oh yeah, the whisky. I am not sure exactly how much flavour the whisky imparted on the bacon. I’m sure there was some, but I think it may have been overshadowed by the wood smoke. Next time I will make some without smoking it and I expect more of the whisky flavour to show through.

So there you go, scratch that one off my Bucket List. I have now made my own bacon and it was good. Hmmmm...Bacon.
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How I Got Into Whisky

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How I Got Into Whisky


My first memories of whisky when growing up were of my dad making a hot Toddy (a Whisky Skin for some people) to fight off any and all illness. To be honest, he didn't need much of an excuse to self-medicate but hot Toddies were always made with the 'cheap stuff', blended whisky, the single malt was reserved for when he was feeling well and could enjoy it. My dad, originally from Scotland, inherited a few home truths about whisky from his grandfather such as; whisky from the Lowlands is rubbish because the water isn't as good as in the Highlands (but Glenfiddich is no good for some reason) etc. I have since learnt most of his whisky prejudices to be unsubstantiated but nevertheless it drove him to a preference for a highland dram. I cannot be certain but I think the first single malt I tried was a Glenmorangie, most likely the 10 year old or similar. It was definitely my dad's favourite for a long time and like a lot of whisky lovers, once he found something he liked, he stuck with it.

I cannot remember the moment I first tried whisky straight, but I remember my first few neat single malts were not the easiest to drink. It burned a lot and all I could taste was the high alcohol content. That is a common reaction and I didn't take to single malt whisky instantly. During my formative years, I tried just about anything alcoholic and usually mixed whisky with something fizzy. Wild Turkey and Dry was my drink of choice when out with my mates, but drinking single malt was rare. When the opportunity did arise, I had heard it enough from my dad to know that you only ever drank it straight and you never, never added anything to it, including ice or water...Hereditary whisky laws die hard.
it felt like receiving the kiss of life from a two pack a day hobo 
One whisky experience I do remember is my first taste of Laphroaig 10 Year Old. It would have been some time in either 1999 or 2000 and I think I even remember the bottle shop that I bought it from. I had no idea that peated whisky existed and I do not know why I bought the bottle that I did, but that first taste of Islay malt will stay with me forever. I remember the shock from the smokey aroma that filled my nostrils rather than the sting of alcohol but most of all I remember the smokey dance inside my mouth after I swallowed my first dram; it felt like receiving the kiss of life from a two pack a day hobo...Wow!

Now while that description may not make it sound like the most enjoyable 'first time' it did open my eyes to what makes whisky so special in the world of alcohol. I made a point to share that experience with as many of my friends as I could at least once, just to see if they had the same hobo kiss epiphany as I did. Some did, some gagged in disgust and rinsed out their mouth with beer afterwards. Peaty whisky is an acquired taste or perhaps even a polarising one where you either love it or hate it; I love it.

My life continued for another 15 years and so did my, 'I like whisky, but only peaty single malts' attitude. It was not until recently that I decided it was time for another period of alcoholic discovery and to dive deeper into the wondrous world of whisky. Which brings me to today and this blog. I have only licked the tip of the whisky iceberg when it comes to all the things that whisky has to offer, but I have begun and I am really looking forward to what I will learn and discover on the way.

So who would like to join me on a journey of whisky discovery?


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