I like to mix things up

Yesterday was a day of contrasts.

At lunchtime I was lying on an examination table with an ultrasound wand in my lady garden, checking on Freddie the Fibroid’s current dimensions.

Dinnertime was spent at VIVE Cooking School for the launch of Kentucky Owl’s new Maighstir Edition.

A result of the collaboration between master blenders John Rhea and Maureen Robinson, Maighstir Edition pays homage to the rich whisk(e)y traditions of the US and Scotland.

The event included a bespoke whiskey tasting masterclass with Maureen, followed by a cooking experience where we honed our culinary skills to produce a perfect steak. 

It was only when the words “former Diageo master blender” were mentioned and Maureen’s Scottish lilt filled the room that I realised I was in the presence of an icon.

Maureen spent 45 years at Diageo and was one of the first women to hold the title of master blender. Her work centered around Johnnie Walker, Old Parr, Buchanan’s and Singleton.

She was appointed a Keeper of the Quaich in 2012 and was inducted into the Scotch Whisky Hall of Fame in 2019. She retired from Diageo in 2022 and was hoping to play more golf, but was enticed to join Kentucky Owl as master blender last year.

The prospect of working with a new spirit piqued her interest. Her first project was Maighstir (‘master’ in Gaelic), a whiskey that blends together four-, five-, eight-, and nine-year-old Kentucky straight Bourbons.

Maureen was lovely, so self-deprecating and fascinating. I had a great time talking to her

I enjoyed all of the whiskies we tried, particularly The Wiseman Kentucky Straight Rye Whiskey. It was nom nom. There were subtle notes of caramel in it that were very unexpected.

Actually, the whole evening was a bit unexpected. It was held in the industrial suburb of Rosebery at a spot called The Cannery that bills itself as an “artisan food, dining, wellness and lifestyle destination”. Its a historic warehouse district featuring Messina, Archie Rose, Three Blue Ducks and more.

After the masterclass with Maureen, we headed to the kitchen. Fortunately I was paired up with an influencer who used to be on My Kitchen Rules, Arrnott Olssen.

Lovely bloke, really knows his way around a kitchen. My steak was sensational and I didn’t need to lift a finger – I just watched him work.

Then we settled at a long table to eat and chitter chat. I was seated near Maureen and got to hear about her fascinating life.

There were also some very moreish rye whiskey Negronis on offer and, after I’d had one and a half of those I decided to show the woman next to me the x-ray of Freddie.

Oh-kay … might be time to head home …

Getting home was a bit hairy because – and this is going to sound a bit nuts – I don’t call cabs and I don’t have the Uber app.

I have some sort of psychological block that prevents it. I break into a cold sweat at the mere thought.

So I had to trail around the dark streets trying to hail down a cab.

I know, I know.

But it was a fun night. I wasn’t looking forward to going because I’ve been nauseous and emotional since my round of medical appointments kicked off last week. I don’t know if it’s mental or physical, but I am a bit wiped out.

I was feeling very wan as I trekked across town to the whiskey event, but I was full of beans by the time I made my way home. So all’s well that ends well.

Song of the day: Mental as Anything “Let’s cook”