Ti Punch Masters winner revealed
Matthew O’Malley from Cobbler Whisky Bar in Brisbane has taken out the inaugural Husk Distillers Ti Punch Masters competition, winning himself an immersive 2 day, 2 night rum making experience at Husk Plantation Distillery on the North Coast of NSW.
From over fifty entrants, 18 competitors from across Northern NSW, Gold Coast and Brisbane competed in three preliminary finals before the top six battled it out at Brisbane’s Savile Row for the title.
Matthew O’Malley from Cobbler at the Husk Distillers Ti Punch Masters
Husk Distillers are on a mission to change the way rum is perceived & drunk in Australia. This competition aims to introduce Australian Agricole rum and Ti Punch to the local bar community. Ti Punch is a traditional French Caribbean drink made with 3 ingredients – unaged agricole (in this case Husk Distillers Pure Cane), sugar and lime.
Matthew brought the heat with an immersive presentation, complete with rainforest noises to represent the North Coast of NSW where Pure Cane is distilled and ‘fog’ to represent Wollumbin (Mt Warning), which translates to Cloud Catcher in the indigenous Bundjalung language.
‘Ti Punch is a very unique way of drinking white rum,’ explains Quentin Brival, distiller at Husk Distillers.
There is nothing Tiki about a Ti Punch – this drink is all class. Runner up Kimberly Brown’s take on the Ti Punch.
‘We don’t consider white rum to be a sipping spirit in Australia, but that’s because we have never had access to quality unaged agricole! Pure Cane changes all of that, and Ti Punch is the perfect introduction for it.’
Samuel Russ from Canvas Bar and Kimberly Brown from Lockwood tied for second place, while Kal Moore from The Gresham, Caitlin Murdoch from Taverna and Emily Gray from The Spotted Pig rounded out the finalists. Savile Row, Martin Lange’s newest venture, was the perfect venue for the competition and Fever-Tree sponsored the event with top notch mixers for the after party.
Samuel Russ from Canvas with the ‘Tea Punch’ 60ml Husk Distillers Pure Cane, 30ml Fermented Banana Syrup, 20ml Honey Syrup, lemon Coin. Build & stir over ice until cold, strain into a chilled glass & serve.
Matthew O’Malley’s ‘Cloud Catchers Ti’pple’
50ml Husk Distillers Pure Cane
25ml fresh lime juice
20ml coffee infused lemon myrtle syrup
Combine ingredients rum + syrup + juice in an ice filled shaker. Gently shake till cold, and strain into a short glass with ice if desired (not necessary garnish with grated coffee and a lemon myrtle leaf.
Coffee infused lemon myrtle syrup: add 20g of lemon myrtle leaves or tea, ¼ cup whole coffee beans to 2 cups of water. Bring to boil & add equal weight white sugar. Wait until dissolved, strain and store.
Pure Cane unaged agricole from Husk Distillers is available through ALM and Liquid SB in QLD, Gateway Liquor in Sydney and direct from Husk Distillers nationwide. Email email@example.com for more information and to place an order.