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Tracey Furniss

Suraj Gurung is the award-winning bar manager for restaurant group Maximal Concepts, which includes Stockton and Blue Butcher.
You have won awards for your cocktails, but we hear you know a lot about whisky too? How did you get into the whole whisky thing?
Prior to Stockton, I was making drinks with a more savoury and meaty profile at Blue Butcher. At Stockton, we focus on whisky and rum, so I sat down with some books and couple of bottles of single malts. I started doing research and going to exhibitions and seminars.
Why do you think whisky is so popular?
It has a rich culture and tradition. All whiskies have their own character and suit everyone's palate.
Everyone's talking about Japanese whiskies. Are you a fan? 
Japanese whisky tends to be well balanced with fruit, peppery, cocao and orange peel notes, but the most important ingredient is water. Japanese spring water tends to have natural ions, which results in the ultimate dram. It has more dimensions to it. I prefer Hibiki 17 and 21. It has notes of dried orange peel and is a bit peppery with caramel notes.

I get overwhelmed by the choices at a whisky bar. If I came to your bar and said I liked 18-year-old Chivas Regal and Glenfiddich, but want to try something new, what would you recommend?
I would recommend you start with Balvenie Doublewood as it has notes of caramel and sherry - a perfect way to start one's whisky journey - and slowly move up to Highland Park and then to Cao lla 12 years. The place of origin has a huge role in the final product.
What is the difference between Scotch, Irish and Japanese whiskies?
Scotch is malt or grain whisky made in Scotland. All Scotch whisky was originally made from malted barley. Scotch whisky is divided into five distinct categories: single malt, single grain, blended malt, blended grain and blended Scotch whisky.
Irish pot still whiskey is distilled three times, while most but not all Scotch is distilled twice. Irish whiskey has a smoother finish as opposed to the smoky, earthy overtones common to some Scotches.
Broadly speaking, the style of Japanese whisky is more similar to that of Scotch whisky than Irish, American or Canadian styles. It is crisp, clear, aromatic and easy to drink. It is subtle and just a good dram.

What are the most popular whiskies with your customers right now?
Hibiki, Lagavulin, Ardbeg, Nikka and Yamazaki.
Is whisky still a typical male after-dinner drink or has it evolved into something more?
It has moved on to the female drinker as well. We get a lot of female patrons sipping on a dram and they know their imbibe too.
What is the difference between single malt and blended whisky taste-wise?
Single malt is one-dimensional. Blended whisky has more depth and character.

What are your best whisky cocktails?
Whisky sour classic and brass monkey, one of our signatures at Stockton.
What is your most expensive whisky?
Karuizawa single malt vintage.
 


Whisky chaser

Bar manager Suraj Gurung says All whiskies have their own character and suit everyone's palate. Photos: Jonathan Wong

A selection of Japanese whiskies from Stockton Bar

Brass Monkey cocktail from Stockton Bar

The place of origin has a huge role in the final product. Photo: Thinkstock

Magazines

Good Eating

Award-winning bar manager explains the complexities of the spirit and what is popular, writes Tracey Furniss


Award-winning bar manager explains the complexities of the spirit and what is popular, writes Tracey Furniss.


Whisky chaser

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Award-winning bar manager explains the complexities of the spirit and what is popular, writes Tracey Furniss

Award-winning bar manager explains the complexities of the spirit and what is popular, writes Tracey Furniss