Princess Cruises is introducing its guests to the world of whisky with the locally-based Dawn Princess now featuring the cruise line’s first dedicated whisky bar.
From Scotland’s windswept Isle of Skye to the alps of Japan and the northern coastline of Tasmania, the new concept brings together 63 different whiskies from around the globe to provide a diverse tasting experience for all palates.
Princess Cruises Vice President Australia and New Zealand Stuart Allison said a renewed interest in whisky amongst Australians and New Zealanders had prompted the decision to create a specialist menu during a major refurbishment of Dawn Princess in May.
“Whether you’re a seasoned whisky drinker or a newcomer to the world of drams, Princess has created a whisky list which provides something for everyone,” Mr Allison said.
“The new concept makes whisky approachable for all our guests so we think it will be a big hit, with guests able to enjoy a drop after dinner and a show or during a languid sea day.”
The cosy Magnums bar provides the ideal setting to explore the new whisky menu, with its range drawing on remote region Scottish whiskies such as Talkiser, classic American bourbons like Knob Hill and approachable Japanese blends such as Hibiki. Meanwhile local drops include Bakery Hill’s Double Wood whisky from Melbourne and New Zealand’s South Island Single Malt.
Princess’ bartenders are on hand to provide advice, while the menu provides notes on the bartenders’ favourites. Whiskies are available by the nip, with Princess also creating a daily flight of three whiskies for those keen to experience the flavour of different regions.
Sydney-based whisky expert Peter Stevens said it was exciting to see a cruise line create a dedicated whisky bar.
“Whisky is growing in popularity across a range of age groups and the diverse variety in Princess’ new bar means there’s something there for both new and experienced whisky drinkers,” Mr Stevens said.
For first-time whisky drinkers, Mr Stevens has three key tips:
·
If you want to dilute your whisky, add a touch of water rather than ice as ice reduces the flavour
·
Roll the whisky around the glass and take time to smell it before you taste it – 75 per cent of the taste comes from the aromatics
·
To really enjoy your whisky, cleanse the palate with some cheese or fresh pear or figs between glasses.
Follow