Rachel and Ross launching the opening with a whisky tasting.

Brewhouse launches its Whisky Bar

There’s little in life better than pouring a double whisky and sitting down to relax after a long day.

Whether you drink Scotch, rye, or bourbon, you are in the company of some of the world’s finest minds and characters. Mark Twain, Winston Churchill, James Joyce and our own Tasmanian swashbuckling movie star Errol Flynn enjoyed a dram and they had no reservations about speaking publicly on the subject.

Errol Flynn: “I like my whisky old and my women young.” Winston Churchill: “The water was not fit to drink. To make it palatable, we had to add whisky. By diligent effort, I learned to like it.” Mark Twain: “Too much of anything is bad, but too much good whisky is barely enough.”

The Esplanade Hotel, originally named the Palace Hotel by its initial licensee, was the first two-storey masonry hotel in Queenscliff and featured an accompanying timber observation tower. Unlike Queenscliff’s hotels that primarily catered to the gentry, the Esplanade was regarded the fishermen’s hotel undoubtedly due to its adjacency to the low-lying Fishermen’s Flat. Subsequent alterations witnessed the original cantilevered cast iron verandahs removed and later replaced by a timber variation. In 2016, the Esplanade Hotel changed hands and is now called The Brewhouse.

In honour of one the hotel’s early owners the Whisky Room is housed in the William Sheehan Room where well-known food identity Ross Ebbels is guardian of the 200 whiskies, gins and rums on offer. Blended Scotch whiskies are a truly global whisky with a bottle sole every 2 seconds.

Scottish whisky ambassador, Rachel from Glenlivet, talked us through 10 whiskies at the recent launch of the Whisky Room. Glenlivet, founded by the Smith brothers in 1824, where the first men in Scotland to legally distil whisky. Chivas Regal received its Royal Warrant from Queen Victoria and it became known as the ‘Harrods of the Highlands’.

“The flavour comes from how long it’s stored in the barrel. Jameson matures for 5-7 years in a stout beer barrel cask. An alligator char is a burned beer barrel giving hints of vanilla spices and cinnamon. Some whiskies are matured in Spanish sherry casks, American oak and in the USA it’s law that bourbon is matured in virgin oakwood that can only be used once to give lumber jacks and coopers work during the Depression years,” explained Rachel.

We were pleased to learn that a drop of water reduces the tension of the whisky and relaxes the flavour, too much ice can kill the flavour, so a cube will do, whisky doesn’t continue to age in the bottle so it’s appropriate to finish a bottle in quick time. So it’s ‘slĂ inte mhath’ to you all.

Whisky Room Opening Hours: Fri 5pm – late. Sat 12pm – late. Sun 12pm – 5pm.