Saturday, 22 March 2014

Tassie Single Malt Wins World's Best Title

Tasmanian distillery Sullivan's Cove has been named the world's best single malt whisky at the World Whiskies Award held on Thursday night in London.
Sullivan's Cove's French Oak Cask variety was judged the global winner, as well as Australia's best, from a high-quality pool of single malt entries. They included Scotland's Bunnahabain, Aberfeldy, Glenkinchie and Glenlivet distilleries, as well as Japanese powerhouse Yamazaki.
Winner: Sullivan's Cove French Oak Cask.
The World Whiskies Award is considered the most prestigious in the world for whisky producers and the manager and part-owner of Sullivan's Cove, Patrick Maguire, said it would put Australia and Tasmania firmly on the world whisky map.

"It's the big one, there are a few big ones in the world such as the Jim Murray Whisky Bible and Liquid Gold awards, but the World Whiskies Award is it, that's the one everybody wants," Maguire said.

"We've won Australia's best, Australasia's best and southern hemisphere's best in the past but to win the overall best whisky globally is incredible stuff.
"It'll really put Sullivan's Cove and Australian whisky on the world map, there'll be a lot of promotion of this in places like Britain and France, so it will really put us on top of the whisky tree."

Judges described the French Oak Cask entry as "light, peppery and intriguing", "a match made in heaven with a smooth buttery feel" and "keeping it simple in a very good way".

Maguire said tasting the Sullivan's Cove entry would have been something different for the judges. "I think what the judges are enjoying with us is that we don't over-process our whiskies and this is something that the bigger distilleries have to do," he said.

"The process of getting it into the bottle is something we do in a slow, old-fashioned way that retains all the natural flavours, colours and the viscosity of the whisky, and that's something the judges don't get the chance to taste all the time.

"With our whiskies, they are that old-fashioned style so that when the judges taste them they do tend to stand out, and that's why we've been consistently winning these awards.

"We're going to stick to our guns and continue on with the old-fashioned hand-bottling way that we do."

Tasmania has a cluster of highly-regarded whisky distilleries which, surprisingly, are better known in other parts of the world than in Australia.
"It's taken Australia a little bit longer to latch onto what we're doing here with Tasmanian whiskies, not just for Sullivan's Cove," Maguire said.

"We've been selling into Europe and Canada for the last six or seven years, and Australia's really only kicked in in the last two years."


Read more: http://www.smh.com.au/executive-style/top-drop/tassie-whisky-named-worlds-best-single-malt-20140321-357lc.html#ixzz2whhv4LeV

Thursday, 20 March 2014

Japanese Single Malts Taking Over The World

From Bloomberg:



My first sip of a great Japanese single-malt whisky was back in 2004, when the 18-year-old Yamazaki was first introduced into the U.S. I found its suave smoothness and elegance as sleek as a new Lexus. It had the familiar spicy, caramel-and-honey notes of a luxury single malt from Scotland but with its own exotic appeal from partial aging in Japanese mizunara oak. 

 
Since then, Japan has been quietly scooping up gold medals at world whisky competitions, and in 2012, the 25-year-old Yamazaki beat out 300 of the world’s single malts in an international blind tasting. Now, Bloomberg Pursuits will report in its Spring 2014 issue, Japanese whisky seems to have reached a tipping point. Half a dozen additional brands have entered the U.S.; an all-Japanese-whisky bar, Mizuwari, has opened in London; and prices of rare bottles have skyrocketed at recent Hong Kong auctions. 

The quest to make world-class whisky in Japan began in 1918, when chemist Masataka Taketsuru journeyed to Scotland to pry out the country’s whisky-making secrets. Upon his return, businessman Shinjiro Torii, founder of what would become beverage giant Suntory Holdings Ltd., hired him to set up Japan’s first serious whisky distillery in Shimamoto. (Suntory announced a deal to purchase Beam Inc., maker of Jim Beam bourbon, in January.)
Suntory's 90-year-old distillery in Shimamoto, Japan. (Photograph: Courtesy of Suntory)
Ten years later, Taketsuru left for a site in snowy, remote Hokkaido prefecture that more closely resembled the terroir of the Scottish Highlands. He built the Yoichi distillery and founded rival whisky empire Nikka Whisky Distilling Co.

Global Recognition

Global recognition and appreciation of Japanese whiskies didn’t come until the 21st century. Many people first learned the country was making whisky from the 2003 Sofia Coppola film “Lost in Translation.” The plot revolves around an aging American actor, played by Bill Murray, who’s been hired by Suntory to star in a TV commercial. In one very funny scene, which showcases Suntory’s crisp Hibiki 17-year-old blend, the commercial’s histrionic director exhorts Murray’s character to look into the camera with “Masterpiece Theatre"–like intensity and declare, ‘‘It’s Suntory time.’’ 
 
Considering there are only seven active single-malt distilleries in Japan, the variety of styles is startling. All share a basic DNA with traditional Scotch: Japanese whisky also starts with malted barley imported from Scotland, because it’s the best and the cheapest. 

And yet there are differences. The Japanese don’t acquire whiskies from other distilleries to make their distinctive blends, the way the Scots do. Instead, each distillery creates its many in-house variations using an array of copper pot stills and wooden barrels. 
 

Coal Fires

The resulting whiskies are more floral, with softer, silkier textures, than those from Scotland. At Nikka’s Yoichi distillery, the pot stills are heated by coal fires, as opposed to steam, which gives their single malts richer, peatier flavors. 

And the Yamazaki distillery’s use of virgin mizunara barrels contributes aromas of temple incense and sandalwood. Climate and landscape are also key flavor influencers. Whiskies produced at higher elevations, such as those at Suntory’s Hakushu distillery in the southern Japanese Alps, are notably clean and crisp, as are those from the Fuji-Gotemba distillery, which uses snowmelt from Mt. Fuji.

Single-Cask Bottles

Part of the growing interest in Japanese whisky, says David Driscoll, a spirits buyer for California’s K&L Wine Merchants, is that ‘‘people crave the new, the unique and the unobtainable.” Among the most-prized collectibles are single-cask bottles from Japan’s storied, now-closed distilleries. 

For instance, U.K.-based Number One Drinks Co. obtained the distribution rights to the remaining 364 casks of Karuizawa. The legendary 1967, with notes of tobacco, sherry, dark chocolate and roasted coffee beans, originally sold in 2009 for $380 but now costs 10 times that, while the 1968 sold at a Bonhams auction in Hong Kong for almost $6,000, far above the high estimate. 
 
Equally rare are Ichiro’s Malt Card whiskies from the shuttered Hanyu distillery, with labels that look like playing cards; a set of 13 brought $12,642 at Bonhams’s November Hong Kong sale. 

Japanese whiskies aren’t just Scotch made in Japan. They embody a different, especially delicate aesthetic, based on harmony and precision. They’re more subtle Zen garden than sturdy Scottish kilt. The top bottles aren’t easy to find, even in Japan, but they’re worth the search.

Top Bottles

Hakushu 12-year-old single malt This fresh, lightly smoky whisky from Suntory’s forest distillery— inside a bird sanctuary 2,200 feet (670 meters) up in the southern Japanese Alps—has notes of green apple and smoky autumn leaves. ($70) 

Hibiki 21-year-old blended whisky This Suntory blend of more than 20 Yamazaki and Hakushu whiskies is perfumed, subtle and sweet, with just the right touch of tartness. ($300) 

Nikka Taketsuru Pure Malt 21-year-old This blended single malt, named for Nikka’s founder, is round and rich, with notes of exotic spices, dried fruit, leather and cocoa and a finish that goes on and on. ($170) 

Yamazaki 25-year-old single malt Judged best Japanese single malt in Whisky Magazine’s 2013 World Whiskies Awards, Suntory’s flagship is bright, smooth, complex and perfectly balanced, with a delicate taste of honey, spiced peaches and coconut. ($1,600) 

Yoichi 15-year-old single malt Bold, concentrated and sweet, this Nikka whisky has notes of nuts, tobacco, bitter chocolate and smoke. ($130)





Saturday, 15 March 2014

Browser War Almost Over ....

How important is the browser, a techie will be able to tell you more I think. That is a foothold for dominance of the internet audience. The browser war has escalated over the past 5 years and it is so easy to see who is winning. The first section captures data for visitor to my site and the browser they use. Over the last 7 years, Internet Explorer still has a small lead cumulatively at 31% followed by Chrome with 25%, Firefox with 21% and Safari 15%.

What is more interesting is to capture the same data for the month of March 2014 alone in the second section.

Mozilla's (Firefox)  income mostly comes from Google- every time someone searches Google using Firefox's search box, they give Mozilla a portion of the ad revenue. That accounts for over 90% of Mozilla's revenue, with the rest being donations (the Mozilla foundation is a registered non-profit). I don't know about Opera.

As far as Chrome on the iPhone, it really wouldn't make a difference. Chrome and Safari are actually the same web browser (Webkit, made by Apple) but with different chromes (the menu bars and toolbars and stuff). That's got nothing to do with AT&T, Apple just wants to maintain control over user experience on the iPhone and that's easier to do if you're using their software.


Really the big result of the browser wars would be the future direction of the Internet. Microsoft would like everyone to be using the Silverlight and other Microsoft technologies for web development because that would mean Microsoft could dictate control of the web- you'd have to buy Microsoft's development tools to make dynamic web programs. Mozilla and Google both want open web standards, such as HTML 5, to dominate because they want everyone to have equal access to the web. Google made their own web browser so that they could focus on application speed- they want web applications to run as well as desktop applications so that they can expand their offerings and get even more people to register for their services. 



Data for
May 2007 - March 2014

Pageviews by Countries

Graph of most popular countries among blog viewers
EntryPageviews
Malaysia
9164415
United States
515678
Singapore
469772
Australia
129521
Indonesia
83660
United Kingdom
76989
Hong Kong
52565
Canada
24445
Germany
18393
France
16198

Pageviews by Browsers

EntryPageviews
Internet Explorer
3514082 (31%)
Chrome
2863645 (25%)
Firefox
2377506 (21%)
Safari
1717899 (15%)
Mobile Safari
318274 (2%)
Apple-PubSub
217670 (1%)
Opera
124593 (1%)
Google Desktop
34827 (<1 div="">
Mobile
31027 (<1 div="">
CriOS
18557 (<1 div="">
Image displaying most popular browsers

Pageviews by Operating Systems

EntryPageviews
Windows
8429001 (76%)
iPad
716837 (6%)
iPhone
629751 (5%)
Macintosh
591749 (5%)
Android
448473 (4%)
Linux
101842 (<1 div="">
BlackBerry
56488 (<1 div="">
Other Unix
14422 (<1 div="">
iPod
13895 (<1 div="">
Nokia
6252 (<1 div="">
Image displaying most popular platforms

As you can see, Chrome has won the war decisively going forward. Now they have 40% market share followed by Safari with 25%, Firefox 14% and Internet Explorer has dropped to 12%.

Data For March 2014 alone

Pageviews by Countries

Graph of most popular countries among blog viewers
EntryPageviews
Malaysia
131253
United States
10547
Singapore
6330
Australia
2169
Indonesia
2140
United Kingdom
1444
Germany
1154
France
1151
Hong Kong
642
Russia
463

Pageviews by Browsers

EntryPageviews
Chrome
66227 (40%)
Safari
42046 (25%)
Firefox
24667 (14%)
Internet Explorer
20466 (12%)
Mobile Safari
7436 (4%)
Opera
2323 (1%)
CriOS
950 (<1 div="">
Mobile
778 (<1 div="">
chromeframe
301 (<1 div="">
Zite
289 (<1 div="">
Image displaying most popular browsers

Pageviews by Operating Systems

EntryPageviews
Windows
98003 (58%)
iPad
23423 (14%)
Android
18501 (11%)
iPhone
13458 (8%)
Macintosh
9530 (5%)
Linux
2625 (1%)
Other Unix
266 (<1 div="">
BlackBerry
184 (<1 div="">
BB10
178 (<1 div="">
iPod
88 (<1 div="">
Image displaying most popular platforms



Tuesday, 11 March 2014

The Shrinking Singapore Broking industry

What is ailing the Singapore broking industry? My comments alongside the Bloomberg article in blue.



Singapore’s shrinking brokerage industry is set to get even smaller as trading restrictions planned by regulators dent profits, according to a body that represents individual brokers.
The average daily value of shares tradedin the city, which slumped 40 percent in the first two months of 2014 from a year earlier, will decline further should rules be implemented that include requiring collateral for some trades and shortening the settlement period, said the Society of Remisiers, which represents dealers who work entirely on commission. Singapore Exchange Ltd. and the Monetary Authority of Singapore proposed the changes after a penny-stock rout in October erased $6.9 billion in market value of three companies over three days.
“More people will leave the industry as they’ll get less business,” Jimmy Ho, president of the Society of Remisiers, said by phone. “Once they cut the settlement period, there will be less speculative trading and it will drag overall volumes.”
The number of stockbrokers in Singapore fell 8.4 percent percent to 3,973 at the end of last year from 4,336 in 2011, according to data from the bourse, as the industry was buffeted by declining trading volumes and commissions as well as competition from online trading platforms. The city’s benchmark Straits Times Index trailed all its major developed-market peers in the past 12 months and slid 1.2 percent this year through yesterday.
Even after Singapore Exchange teamed with Singapore Management University and CIMB Group Holdings Bhd. (CIMB) in April 2012 to provide training programs for the industry, traders’ ranks continued to thin. This year, the bourse partnered with the National Trade Union Congress’s Employment & Employability Institute to bolster interest in the profession.
Comment: SGX made the first boo-boo which killed market velocity, that is making the trading in penny stocks into decimal places. In Malaysia it is still minimum 0.005 sen per bid. Obviously when you staff SGX with more MBAs and legal heads, you are not going to get rules that promote trading. They went by the textbook rule in that the smaller the bids, the bigger the volume. Here is where textbook fails to understand market participants' psychology. In Singapore, there are too many penny stocks, and I mean really pennies ... those under 20 cents. When the bid and offer looks like this 0.033-0.034 it does not make for more attractive trading compared to Malaysia's 0.030-0.035 ... the psychology is that in a single bid traders and punters are already making money and able to cover comm, that makes it "attractive" to big punters or syndicates to move a stock a few bids. In Singapore, you would see huge volumes at every bid and offer thus making it arduous to move stocks. Penny stocks are by nature speculative and you have to make it more conducive for them not make it harder for them to make (and lose) money. Though your propensity to lose money would also shrink in Singapore penny stocks, that is not the aim of punters (minimise losses), its to make the big gains.

Industry Adjustment

“Brokerages are able to cope with fewer dealers because trading volumes are lower,” Society of Remisiers’ Ho said. “That’s a natural adjustment for the industry.”
It will be hard to draw young people, given the high risk and low commissions, said Yeo Aiqi, 28, who left Phillip Securities Pte, the city’s biggest brokerage by clients, in 2011 after working three years there.
“Stockbroking appears to be a sunset industry,” Yeo, who now sells women’s apparel at her online store www.clothingcandy.com, said by e-mail. “Trading volumes are low and commission rates are falling.”
The average value of shares traded on the Singapore bourse tumbled 40 percent to about S$1.06 billion ($836 million) in the first two months of 2014 from S$1.77 billion a year earlier, according to data compiled by Bloomberg. Transactions in Hong Kong fell 11 percent in the same period, while those on Japan’s Topix index increased 17 percent.

Stock Rout

Blumont Group Ltd. (BLUM), Asiasons Capital Ltd. and LionGold Corp. tumbled at least 87 percent over three days in October, prompting the city-state’s central bank and bourse to review its equity market structure. The companies said they didn’t know what precipitated the plunges, which spurred at least a dozen lawsuits from banks and brokers seeking to recover losses on collateral held against margin loans.
SGX introduced circuit breakers last month to minimize volatility in share prices and is seeking feedback from the industry before it implements the collateral and settlement period changes.
While the move is meant to revive investor confidence, it won’t improve the outlook for brokers, said Gabriel Yap, who left the industry in 2009 after 19 years as a trader.
“The casualties of the penny-stock saga are the stockbrokers,” Yap, who now manages his own investment advisory firm, said by phone. “If the clients don’t pay, the dealers or the remisiers will have to cover.”

Shrinking Commissions

To make the profession more appealing, SGX needs to address dwindling volumes to counter the decline in brokerage commission rates, which have fallen to 0.1 percent of the value of shares traded from 1 percent 10 years ago, according to Yap.
“Brokers have nothing exciting to recommend to their clients these days,” Yap said. “Trading was buoyant before I left the industry due to the influx of Chinese listings and now investors are avoiding such companies after a number of them got embroiled in accounting or stock manipulation scandals. SGX promoted the listing of real estate investment trusts in the past decade but interest in them is starting to wane.”
At least 28 Chinese firms on the exchange have been suspended or delisted since 2008. There were 144 China-based firms listed in Singapore at the end of February, according to the exchange. The FTSE Straits Times China Index of 31 mainland stocks sank 7.3 percent in the past 12 months.
Comment: Lack of cowboy-ness in SGX. When you sanitise the markets too much, it becomes boring. Every exchange needs a certain element of cowboy-ness (including markets like S&P500 and Nasdaq) to maintain relevance and interest. They way SGX is headed, you might as well list all boring ETFs and kill off the broking industry. When you shrivel the market into mainly blue chips that move, you institutionalise the entire industry. When the speculative counters do not present trading opportunities, investors and punters will just ignore and shy away. Casinos are there on the pretext that you can make supernormal gains, if that is not present, even casinos will close shop. What SGX has been doing for the past 7 years is like a casino which limits your gains, e.g. if you make S$10,000 then your bets are halved, etc... In protecting the investors, you can somehow err on the side of caution. There is little to justify the big salaries at SGX and the trading fees collected by SGX. They way they clamped down on "cowboy-ness" and the proliferation of REITs are just examples of going the "wrong way" unless what they want is to shrink the industry.

REITs Sink

Singapore REITs had the third-worst return in the Asia-Pacific region in the past 12 months as rising bond yields made the securities less attractive, according to data compiled by Bloomberg. The FTSE Straits Times REIT Index tumbled 13 percent in the period, compared with a 5 percent decline for the benchmark Straits Times Index.
Stockbrokers are competing against online trading platforms for business. Retail investors in Singapore are increasingly using websites and apps to trade shares amid growing use of mobile gadgets, according to a report by researcher Investment Trends.
About 51 percent of the 460,000 brokerage clients in the city traded shares online in the 12 months through September compared with 49 percent a year earlier, according to the report.
On top of imposing minimum collateral requirements on investors and reducing the settlement period for stock transactions to two days from three by 2016, the city-state may also set up an independent listing committee and boost enforcement, SGX and MAS announced on Feb. 8.

Orderly, Transparent

The proposals will help in “promoting orderly trading and responsible investing” and “improving the transparency of market intervention measures,” the central bank and exchange said in a statement at the time.
The Securities Association of Singapore can’t comment on how the proposed changes will affect brokerages pending consultation with its members, Melinda Sam, chief executive officer of the organization that represents trading firms, said by phone. The group will submit its position paper by the May 2 deadline, she said.
Some stockbrokers have given up waiting for an industry revival.
“The risk to reward just doesn’t work out,” Chin Chung Hwa, who quit his job as senior vice president of corporate broking at CIMB Securities Singapore Pte. in December. “I left the industry to join private banking because it’s more stable and clients must put money upfront.”

Monday, 10 March 2014

Is A Wine Aerator Necessary

A wine aerator is a small, in-bottle, hand-held pour-through or decanter top device for aerating wine. These devices mix air into the wine as it flows through or over, increasing exposure to oxygen and causing aeration. They offer an alternative to swirling, traditional decanting, and to aldouze (i.e. to wait for wine to breathe). This category emerged in the United States in or before 2007. This timing can be partially linked[citation needed] to the decline of the US economy which resulted in wineries releasing wine early to compensate for sales dips.






























The Vinturi brand is the more recognisable one. However, you can get the RM76 Magic Decanter from Ben's Grocers @ Publika.

The Vinturi Deluxe


There are a number of styles of wine aerators and approaches to accomplish aeration. While injection-style hand-held acrylic aerators are currently most common, in-bottle and decanter top aerators are also available. Sieve-style decanter top funnels have long been used for aeration and catching sediment. Aerators are made from food safe-plastic or glass, and decanter top aerators are commonly stainless steel.

Injection-style aerators work by the Venturi effect, an application of Bernoulli's principle: they feature a wide tube that narrows. This effect is widely used in engineering applications, for example to mix air and fuel in carburetors. This method has been noted by wine experts to be too harsh for thinner skinned verietals such as Pinot noir or Gamay.

p/s there are already many tests done on the credibility of wine aerators, the results are not convincing, but to some they work well ... my view is that if you opening up an expensive bottle, DO NOT use the aerator, use the decanter and let nature takes its course .... but for normal wines, you can test it yourself, I did.

The Informal Test

So I gathered my brothers and cousins for a testing of the product, we actually bought 3 aerators but wanted to know if it works, and how many times should you aerate the wine.

d'Arenberg The Laughing Magpie 2009 Shiraz Viognier
Tasted the wine before aeration, it was a bit tart, acidic and needed time to open up. After first aeration, there was not much difference. After the second aeration, the difference was enormous. The tartness was gone and the wine opened up nicely, very satisfying. All participants agreed the difference was highly significant.

It appears to me that a one time aeration is equal to 30 minutes in the decanter. We tried another Australian wine, a cheaper wine, but this time we went through 4 aerations. The wine improved markedly in drinkability by the 3rd aeration but the 4th aeration saw the wine deflate enormously, it went flat, the flavours were no longer jumping to the tastebuds. So, there is a big danger of over aeration. We were all so excited that the thing actually works and made a significant difference.

Key is, drink a bit after each aeration before you aerate again. I think it works well for wines with harsher tannins as the aerator seems to soften them noticeably, for more forward wines it also brings up the aromas faster. Hence it may not work as well for the traditional French reds I think which are subtler. The aerator works better for new world wines that are less multi dimensional. That said, you do not need to use it for whites.


Gerard Jacumin Gérard Jacumin Châteauneuf-du-Pape 2010 Gérard Jacumin Châteauneuf-du-Pape 2010


Gérard Jacumin Châteauneuf-du-Pape 2010
from Southern Rhône


Garcin Château Haut-Bergey Pessac-Léognan 2008 Château Haut-Bergey Pessac-Léognan 2008
Château Haut-Bergey Pessac-Léognan 2008
from Graves

I also tried the aerator with the two French wines above, both needed 3 aerations before opening up a bit more. So there you go, need not wait 2 to 3 hours for the wine to breathe anymore, open, aerate and drink. The aerator is also very mobile, you can take it off the stand and take with you anywhere, it will almost fit any decanter as well, just put aerator on top of decanter before pouring, wallah. RM76, how to go wrong.