Saturday, August 30, 2014

Shots!

Hmm. I think wrapping up the week on a Friday would be a better idea than starting the week with old news, kan? Bear with me while I tinkle around with this for a bit m.

1. Glass moulded from a famous PERSON'S boob
Image source: Greatideas.people.com
This is not a hoax. While ordinary plebs like you and me celebrate special occasions with a glass of champagne, Kate Moss celebrated her 25th anniversary of being in the fashion industry by imprinting her LEFT boob (see how specific she was?) on a champagne glass. Apparently this is also an ode to the first champagne glass from the late 18th century which was modelled after Marie Antoinette's boob.

I'm not sure whether to feel disgusted, laugh or cry, but I'll leave it to you to feel your range of emotions privately. That awkwardness aside, the glass itself looks pretty elegant.

If you had all the fame and money in the world, I guess nothing really holds you back from wanting to immortalise any part of your body into glassware. What's next? Naomi Campbell launching a shot glass modelled after her nose? Heidi Klum's teethmarks on the rim of a rock glass? This world can never be a dull place to live in. More on our local daily at The Malay Mail Online.


2. Heineken's Cities of the World.
Image Source: theheinekencompany.com
Heineken wants to give you the opportunity to win some prizes and an awesome holiday to New York for you and a friend! To get that chance to win anything, I'm pretty darn sure that a bottle purchase is required somewhere.... and a quick check on their website confirms that yes, it does!

There will be SIX limited edition designed bottles with special codes included into the bottle caps. Make sure to collect your bottle caps and participate between 1 Aug to 15 September. If you enjoy your Heineken, this an added bonus to you! For more info, check out their website at www.heineken.com/openyourcity



3. Guinness' Amplify
Image source: facebook.com/guinnessmalaysia
16 acts. 6 live shows. 1 finale. Guinness wants you to have a taste of our local band music, and their stout (of course) at an awesome promotional price (of course) at these concert venues.

This will happen from 6 September onwards and the gigs will travel from KL to Johor, to Penang and then the finale will be at a yet to be disclosed venue in KL.

Gigs are free but on a first come first served basis. Acts include big local names like Kyoto Protocol, Paperplane Pursuit... etc. So since September is the month of Malaysia Day, be patriotic and show your support to our local bands and (sort of) locally brewed stout by showing up at these concerts. Find out more at www.amplify.com.my




4. Carlsberg's BPL Trophy Tour
Image source: https://www.facebook.com/CarlsbergMY/
Carlsberg used their magical powers to bring the actual BPL trophy for a tour around Malaysia - specifically to KL, Penang and JB.

This tour will happen from 29 August to 31 August 2014. So if you're a die-hard English League football head, you're totally peeing your pants right now and you would wanna check out their FB page at  facebook.com/CarlsbergMY/ for more details on the trophy's tour schedule.









5. Patrick Stewart does the ALS Challenge right.


If you have no idea what this is, you've likely been on the moon in the past month. Or not have the internet for a month. Or had no contact with people.

While the concept is a noble one, the execution leaves me cringing. Here we are, praying that the next round of water rationing won't befall onto us, while people all around the world are pouring buckets of ice cold water on themselves, for charity, apparently.

Well, Patrick Stewart jumps on the bandwagon too, but not like how you think. He shows you how to classily play along while defying the game and still be altruistic all at the same time.

And he managed to pull through all that without wasting a single drop of water. Or ice. He is so the man of the moment.

How is this relevant to booze? Well, <Spoiler Alert> he is seen pouring himself a glass of Chivas, he he.


Have a great fun-filled Merdeka long weekend!
Make merry, safely!

Tuesday, August 26, 2014

Kirin Beer, Kirin 18 years old Single Malt & Chichibu The Peated

Had the enormous luck to have had the opportunity to sample these 3 Japanese beauties. My thoughts as follows (need to profusely apologise for the lack of quality of these photos. taken from a phone with bad lighting and zero photo skills. Bad blogger, bad blogger!):

1. Kirin Ichiban Beer
Image credit: Kirin Malaysia FB Page
This was quietly introduced last year by our friendly neighbourhood brewery, GAB (Guiness Anchor Berhad) and I believe the brand was re-launched this year in April 2014.

Kirin Ichiban, simply translated means Kirin No. 1. This basically means that when the beer is brewed, only the FIRST (hence, No.1!) extraction of the product is bottled - which is usually the least unadulterated. You can read about brewing beer here, should you like to geek out a little bit more.

This is the first time I've had a taste of Kirin. I've had experience with Sapporo and Asahi before (which I both enjoy) but Kirin, while less crisp & refreshing (than the Asahi, for the sake of comparing) is smooth, satisfying, full-bodied and less dry.

This beer is love at first taste. If you've never really had a fondness for lager (specifically this in the style of American Pale Ale Lager) before, you might change your mind with this. 

The biggest drawback for me (be forewarned) is the price of this bottle at the outlet. The pub I visited charged me a really painful RM20++ per 330ml bottle. I'm pretty sure you're able to get at your local hypermarket for much less. 

I believe we only get the bottles and cans for now, and at 5.0% ABV, I believe it is available at your local stores and favourite drinking places. :)

Found out more on kirinichiban.com.my


2. Kirin Single Malt 18 Years Old
Let's manage expectations here, you canNOT purchase this in Malaysia. It is also highly unlikely for you to buy it from any other parts of the planet apart from Japan, sorry folks. So being able to taste this is almost akin to... being able to catch a glimpse of a falling star, heh.

You would be surprised to note that apart from beer and whisky, the industrious Kirin has diversified into soft drinks, real estate, logistics and even engineering among many other sectors - talk about a company with many hats, huh? 

Also another fun fact, Kirin also owns San Miguel since 2009. Yes, it's that beer from Philippines

So this whisky is interesting to say the least. It has the usual vanillin-based nose with a hint of sherry. But the palate is a little peculiar to me because it felt like a combination of citrus which leads to a very dry sherry finish. It's unlike anything I've tried before. Unfortunately, this match isn't for me. Could be for you, though? It's probably worth to get one just to display a bottle on your bar for bragging rights or just to OWN IT.

Their corporate website is www.kirinholdings.co.jp/english/


3. Chichibu The Peated Whisky
Don't hate me, again this is not readily available. Chichibu (say it ten times in a row!) is a relatively new distillery as it only began operations in 2008... further, this bottle is only 3 years old.

This second release of the distillery hold true to its name - it is peaty (the first release is aptly named The First) on the nose, and on the tongue. But it does not knock you out like peat monsters Lagavulin or Laphroaig. At quite a high ABV of 53.5% the alcohol fumes are quite strong on this one. But with some water - it becomes even sweeter on the tongue. 

I like this, surprisingly. It's only 3 years old, but so pleasant and drinkable, it puts a lot of 12 year old whiskies to shame. If you ever get the chance, it would totally be a good bottle to own, as it's not as common as your Yamazaki, Hakushu, Hibiki or Nikka. But who knows, one day, it'll come to our shores? It's already entered to American and European territory anyway *crossing fingers*.

The distillery does not have its own website, but if you'd like to read a bit more about it, this website is a good start: whiskymag.jp/chichibu-distillery


In summary, BUY ALL THE JAPANESE BEER & WHISKY. Ktxhbai.

Tuesday, August 19, 2014

Shots! (Week of 18 August 2014)

Welcome to the 1st edition of Shots! It's a weekly snapShot of highlights from the past week about booze and everything else that is related to it. Shots - snapshots - also a method of downing a drink? Geddit? :P

Without further ado:

1. Aberlour has reached our shores

Image credit: Pernod Ricard Malaysia

I love it whenever a new whisky is launched in Malaysia. It gives us, the consumers, more options to play with and explore. This particular label is a Speyside, so one could expect it to be a balanced easy-drinking dram. Chances are, if you enjoy the Glenlivet, you're likely to enjoy this... but like I always say, your mileage may vary. :) I haven't personally tried it though, but I hope I will soon! *hint*

Brought in by Pernod Ricard Malaysia, the Aberlour 12,16 and 18 year old expressions should be made available at selected retail outlets soon (if it's not already available) between RM400 to RM900. For more info check out the international Aberlour website.


2. Sailor Jerry spiced rum debut at the MTV Asia World Stage

Previously featured on my insta: Sailor Jerry Mint Julep

You may be too old for over-exciting, huge parties like the World Stage, but you will never be too old for awesome rum which was the featured liquor of the event. Distributed in Malaysia by the folks behind Single & Available, this quirky American label was actually created in honour of a late retired sailor-cum-famous-tattoo-artist named Sailor "Norman Collins" Jerry. Fun fact: Sailor Jerry actually began as a clothing brand until they created the rum which outsold everything else.

This has got to be one of my favourite rums. The serious vanilla toffee scent will remind you of a root beer float, except this is alcoholic at 46% ABV, which makes it even more awesome. Don't take my word for it though, just give it a go. Read about its interesting background at the official Sailor Jerry website.


3. Coincidentally, it was also National Rum Day in the US on 16 Aug

Previously on my insta: mojitos made with fresh mint leaves from my garden!

The origins of this day is hazy. But my guess would be that it was a marketing gimmick coined by some advertising agency to sell more of a certain rum. But hey, I like the idea of making more excuses to drink rum (or anything else, really!).

From having it neat to enjoying it as a delicious cocktail ( a glass of minty, refreshing mojito to quench this Malaysian heat, anyone?) - rum is such a versatile spirit. In belated "honour"of its national day, here are some great rum drinks you can make, or order next time you're in a pub: Click!


4. Kronenbourg 1664's Taste of the French Way of Life

Image Credit: Kronenbourg's FB page

Kronenbourg wants to let you have a Taste of the French Way of Life. What this simply means is this: be prepared for 6 more booze-fuelled and fun-filled parties leading up to a big finale on the 5 December at the end of the year. Wanna be updated on their parties? Hop on over to their FB page:  https://www.facebook.com/KronenbourgMY/


5. Keep your drinks cool for longer with Huggaz

Image credit: Huggaz official website

Wanna keep your can or bottle drink for a little longer? All you need to do is put this contraption over your drink like a sock. While it is not an original idea, it may be the first local brand that I've heard of. So, you know how the saying goes - Belilah barangan buatan Malaysia.

This is actually the brainchild of the infamous and forever "happy" blogger; Deep of ThirstyBlogger. The Star newspaper gave him some love here. Okay I'll be honest, I'm only plugging Huggaz with shameless hopes that I'll get a free Huggaz. Or two. Check out their official website for more info.


And that's a wrap folks! Until next week, keep on flying!
<3

Tuesday, August 12, 2014

Deconstruction of the Glenfiddich 15 year old Solera Vat

A pretty bottle of Glenfiddich 15 Solera Vat
Glenfiddich and I, we go way back.

Glenfiddich 12 was the first single malt whisky I've ever tasted and it totally turned my world upside down. Back then, the only way I knew how to drink whiskey was to drown it with Coke... you know, to chase away the "cockroach" taste (okay, to qualify this statement - I didn't enjoy drinking 10 years ago. Back then, my business was with Coke [the carbonated drink] and the dance floor #truestory)

It wasn't until I had a taste of that liquid heaven in my mouth. OH MY GOD! I never knew liquor could taste so good. It would change my mind towards whisky forever. It was so smooth, so sweet. So mind boggling. I mean, how could something as strong as 40% ABV taste so good? You see, Glenfiddich 12 was in the rage at some point back then. It was practically the single malt that started it all (in Malaysia, at least).  Glenfiddich 12 gave me a one way roller coaster ticket into this whole new fantastical world of whisky. So I packed my bags, hopped on, and never turned back.

Fast forward to now - when I received an invite to attend a Deconstruction Tasting Event of the Glenfiddich 15 years old - how could I say no? Glenfiddich was my first love I never got over. I've tried so many others but I would never forget my first love...... Then suddenly, after not being in touch for too long, this first love decides to call me up one day out of the blue, asking me for a meet up. Needless to say, I jumped at the opportunity faster than you could blink.

Oh boy. It was a treat.

Live from The Warehouse

The Brand Ambassador for South-East Asia, Matthew Fergusson-Stewart, walked us through the whole thing with us! Live! From the Glenfiddich warehouse! In Scotland! He was actually LIVE in 4 locations! 2 in Malaysia, Thailand and Singapore! I mean, HOW EXCITING IS THAT! So exciting that every single sentence in this paragraph warrants an exclamation point!

Live feed from Scotland in the background
Actually this may not sound like a big deal since live-streaming is not exactly the latest concept - but it is (if I'm not mistaken) something that has never been done before in this market. This opens up a whole new world of possibilities! Distillery tours. Master classes. Meeting the master distillers. Private interviews. New launches. Man, just sign me up for everything!

Anyway. I digress.

We were given the opportunity to try the 3 different whiskies that goes into the final Glenfiddich 15 we enjoy everyday. Hence, a deconstructed tasting! Oh man, this session was going to be so exciting. Just typing this out still makes me so darn excited all over again.

Upon sampling each whisky, I realised that each has its own distinct character which contributes to the final product.

The whiskies that make a Glenfiddich 15 Year Old

1) 15 YO aged in  Sherry Butt:
This one smells so, SO good - sweet and festive. But the finish was very dry -like wines' tannin. I guess this is where the nose is from. This makes up 20% of the final product.

2) 15 YO aged in brand new American oak casks:
This one packs a punch in flavour and tasted really sweet - makes up 10% of the final product. I reckon this is where the palate is from. I could actually drink this on its own. And I did. Copiously and unabashedly. :)

3)15 YO aged in Bourbon casks:
Decent, but not very memorable among the three - I believe this a "filler" which acts as the enhancer and rounds up the finish perhaps. Makes up 70% of the final product.

We were also schooled in what makes the Glenfiddich 15 so special among its Core Range.

So what makes Glenfiddich 15 so special? The Solera Process does.

No other expression in this label goes through this process. You can read about the Solera process in detail on Wiki right here. But to summarise how this process works for the Glenfiddich 15:
  • Those 3 whiskies I mentioned above are poured into a giant barrel/tub called a Solera Vat. Click here to get an idea of how big the vat is.
  • Once the vat is filled, the whiskies are left to mix together (aka "marry" - how cute is that?)
  • Once it has matured, only HALF of the liquid is poured out. The half that's poured out goes through a bottling process.
  • The other half is left there, for the next batch to be poured in. The process repeats from the first step. The Vat is never empty and continuously left half full since 1998. This is called the Solera process. 
  • This basically means that every single bottle of Glenfiddich 15 contains some whisky from at least 30 years ago!
TLDR: Glenfiddich goes through a Solera Process where every single bottle of Glenfiddich 15 will always contain some whisky since 1998. This is what makes it so special because no other expression goes through this process. This is also what makes it a distillery's favourite..... and mine. 

Me, enjoying the Glenfiddich 15. :)
This was an enjoyable and educational event for me. I await with bated breath, agonizing over and counting each day until I get invited to the next Glenfiddich event (Please oh please oh PLEASE organise an event for the Age of Discovery series!).

This market really needs to understand why they do NOT need to add mixers into their single malts /cringe. Or how just because it's an OLDER aged bottle or a Rare/ Limited Edition one or a Super expensive, it doesn't necessarily mean that it's THE BEST.

Is Glenfiddich 15 for you?

I'll always have a soft spot for Glenfiddich, so my opinion may be severely biased here.

However, I believe that if you are someone who have not discovered the world of Single Malt Whisky - Glenfiddich 12 is an excellent starter (and the Duty Free price doesn't hurt the wallet). While not quite refined, it is still a level up your typical blended scotch.

However, if you HAVE dabbled in 12 year olds (whiskies la), then I would highly recommend the Glenfiddich 15. It is also a huge leap from the 12 and could easily be your everyday go-to bottle. There are no 15s like this - so proceed with caution if you don't want to spoil your palate with too much awesome, hehe.  But like the cliche saying goes - taste is subjective. So your mileage may vary.

More:
Glenfiddich Official Website
Tasting with Glenfiddich Brand Ambassador
Hashtag: #gfsolera15
Image credits: William Grant & Son

Monday, January 6, 2014

Back and Bad

Ok so 2013 wasn't so great for this blog. But 2014 will be better. I've promised myself to update this blog at least once a week, and bring back the IBA project to the best of my abilities. 

Spending nearly one year working in the liquor industry made me realise a couple of things
1) I still get excited over new drinks , new bars, new ideas, new tastes.....
2) I still enjoy my drinks - but I'm done drinking just to get high or drunk. I drink to enjoy the flavour..... Getting high is just the side effects. :)

That job also made me slightly sick of drinking those local watered-down beer on tap, those common (probably fake) whiskies and horribly made overpriced cocktails. So. With whatever opportunity given to me, I intend to highlight awesome stuff - cocktails, bars, bartenders, exciting brands, share with you some DIYs... Especially DIYs. Why? Because when you realise how easy to make simple cocktails, and how CHEAP it is to make it tastier and stronger for a fraction of the price you pay for at so-called "happening" bars, you would never want to go to those places again. 

But there are SOME bars that I believe, are still worth visiting, where the bartenders actually care about their craft and the quality of the exciting drinks they make, were the ambience is cosy and just right for chit chat with a friend or two. Those I would love to go again and again, if my bank account allows me. Damn this place for making drinking so expensive.

So Hello 2014. :)

Saturday, May 25, 2013

Short note.

Cocktail recipes need to be tweaked to make room for our local overly sour limes. Make room in the recipe for some sugar syrup to balance the sourness.

Another way to counter the sourness without altering the 'original recipe' is to make the syrup 2:1 water.

But for tequila recipes which originally doesn't call for sugar (as per iba) - highly recommended to put some syrup, if you don't want to see crumpled faces.

Iba postponed until further notice. :p

Tuesday, February 5, 2013

The IBA Project

Image Source: nightlifealert.com
This is one of the main reasons why I've been a little quiet these days - doing some research on this new exciting project I want to embark on and finding a new reason to live. THIS IS IT. THIS IS A NEW REASON TO LIVE THROUGH 2013.

(Just so that we're clear, drama aside, even if I hadn't found this to do, I would still live through 2013, albeit it might be a tad bit duller.)

But I'm really excited about this. So excited that I'm forcing you to get excited with me about it!

Firstly, what in the world is IBA? 
IBA is the acronym for International Bartenders Association (easily confused with the international BAR association meant for lawyers, but they are pretty related right? Because when they are/were studying for the exam they go to the BAR a lot ohmygod that was lame and I digress) which was founded in 1951 in England.

What they are and do is pretty much like what other professional  (auditors, engineers, accountants, bankers, lawyers) associations do and they hold all sorts of yearly international bartendering competitions. IMHO, someone ought to really fix up that website. It isn't too reader-navigational friendly (at least, not on Chrome, anyway) .

So IBA has a list of 77 recognised cocktails and standardised recipes. Apparently, these are some of the most frequently made around the world.

What's this IBA Project about then? 
I plan to whip up all 77 "Official IBA Cocktails" by the end of 2013 & document it here.

Sounds mighty simple doesn't it? But it isn't! Half of the challenge is to get the actual ingredients itself. Old Tom Gin? Orange Flower Water? Lillet Blonde? DiSaranno? Aperol? Orgeat and Gomme syrup? Celery salt? WHAT? Where do you even begin? And then even if I do ever find out, how much are they going to set me back? *scared*

Why am I even doing this? 
The question is, why not? It's exciting and SO FUN! Actually, I got my inspiration from the Julie and Julia movie.  I figured, I have about 47 weeks. If Julie can whip up 524 recipes in Julia's cookbook in 365 days, what's 77 cocktails in 47 weeks, eh?

But mostly, I'm embarking on this because I would totally enjoy doing it and I want to familiarise myself with the recipes of supposedly popular cocktails "recognised" internationally by any bartender worth his salt. Apart from hunting down the ingredients and mixing them, I'm also going to try to read up about them..... just so that you and I know more. I would love nothing more than to share this with anyone who gives a rat's ass. Because the more we know, the better, right? We can't always be drinking beer and wine, SMWs, straight up spirits and... wow that's actually quite a lot of options here... but you get my drift right? Something something about variety being the spice of life. :)

The Game Plan: 
Conquer the list one drink at a time, and hopefully get it all done by 2013.

Next Up: 
First, I'm going to compile the list of ingredients I'm lacking and share them with you. Who knows, maybe, just maybe I'll be get lucky and you'll know how and where to find it. Maybe I'll get even luckier and get YOU to sponsor me stuff too. *shameless*

Then, THEN, I'll make them drinks. (Let me know if you want to volunteer to be my guinea pig - otherwise I'm just have to continue getting my own family high on them lol)

Tune in for more of this after CNY. :)


More:
  • IBA's Official website (NB: NOT Chrome friendly, but seems okay on Firefox)
  • The List of 77 Official IBA Cocktails: On their website & on my blog, just in case the version we're seeing today gets edited. My blog version will also be a check list which will be updated as and when a cocktail's completed.

Sunday, January 27, 2013

Horizontal 18 Year Old SMW Tasting

All the beauties in a row.
From left to right: (italics to emphasize the ones not meant to be part of tasting)
1. Tomatin 18 year old
- Strathisla Single Malt Scotch Whisky (not an 18, but was brought out because it was interesting)
- Macallan 15 year Old, Fine Oak (not exactly drank, more like eaten. it was used to flame steak which was served for dinner, I shit you not)
2. Macallan 1994 / 18 year old sherry
3. Yamazaki Hakushu 18 year old
4. Glenlivet 18 year old
5. Laphroaig 18 year old
- Glenfiddich, 125th anniversary edition (brought out because we were all curious)
6. Glenfiddich 18 year old
- Glenfiddich age of discovery 19 year old Madeira Cask  (brought out because we wanted to compare)
- Glenfiddich, 30 year old (brought out because the host was high and feeling generous)


Liked:
- Macallan 18, Glenfiddich 18, Glenlivet 18: Preference in this sequence. All smooth, easy drinking. Easily could be the bottles you reach out for on a daily basis. Glenlivet felt like the roughest, Macallan the silkiest.
- Yamazaki Hakushu I'm personally surprised to like this one because it's rather smoky. However, when you open the bottle, the first thing you notice is the the scent of sweet vanilla. It's sweet first, then subtly smoky yet smooth. I can take this. In fact, I enjoy it. Tasting this feels like what an oxymoron would taste like, if oxymoron had a taste. Its personality is so different from the other 3 mentioned above. So... Japanese? Haha. If I had to choose between all of the 18 year olds, this would be my favourite for the night.
- Glenfiddich 30: I suppose if I had to choose a favourite among ALL of it, it would HAVE to be this one - who wouldn't?  It smells like heaven filled with sweet smelling flowers. Only slightly exaggerated. And it tastes like it too. I would love to drink this everyday except for the small tiny detail of the fact that it sets you back about a few grands. :(
- Glenfiddich 19: I always confuse this with its Bourbon Cask brother, because I do like them both. Both smell sweet, goes down smoothly too... Though if I remembered correctly, I prefer the Bourbon brother because it's smoother and more.. flowery sweet.

Interesting:
- Tomatin 18 year old: forgot how this one tasted like but remembered that I didn't hate it.
- Strathisla Single Malt Scotch Whisky: pleasantly surprised that it's from Chivas, and it tastes decent for a 12 year old. But both won't be a top of mind for me.

Disliked:
- Laphroaig 18 year old & Glenfiddich, 125th:  Guess why? Yup. Super peaty. Just not my thing at all, despite Laphroaig being very sweet at first but the peatiness hits you like a truck right after.  Glenfiddich is just all round rough and smoky. But if you like that "strong", "manly", "muskiness" of whisk(e)y, this might just be it for you.

Thank you BoozyBuggers.
What would I be without you people and your lovely stash?
Sad and crying myself to bed every night, that's what. Hehehe! <3

Wednesday, January 16, 2013

Jameson Irish Whiskey

Ohai!

What makes a whiskey and a whisky different (apart from the obvious missing vowel, wise guys, haha) is that "whisky" comes from Scotland, and is also known as a Scotch. What makes a Scotch a Scotch is, among other things, that the whisky needs to be aged in Scotland, aged for at least 3 years and bottled at no less than 40% ABV.

Jameson's very proudly, made in Ireland. So it's not a Scotch, neither it is a whisky. It's a whisKEY.

Doesn't make it worse or better. It only makes it different from a Scotch.

It is tripled distilled, which is probably why the aroma isn't as strong as  say,  a single malt whisky (SMW) which is distilled only twice. But it is also the reason why it goes down so smooth, it claims. Though it IS smooth. 

Oh and it is sweet. You can smell the sweetness (which is unlike the strong vanilla sweetness from SMWs) and taste it too, even on the rocks. Has that slightly smoky aftertaste which is not distracting. 

I like it. 

Man, I need to take better pictures of the stuff I drink or throw away that BB for a better phone. :/

More:

Tuesday, January 8, 2013

Asahi on a Hot Tuesday Afternoon

Just to re-affirm you that this blog is not managed by a bot, I'm slipping in a picture of me. Ohai!


Nothing beats an ice cold beer on a sweltering day, don't you think?

The handsome devil pictured above is Asahi Super Dry, a favourite lager of mine.

Here's a description of what the beer is from Carlsberg Malaysia's website:
Asahi Super Dry was introduced in Japan on March 17, 1987 as the world's first KARAKUCHI beer, and Japan's first dry beer. Ever since then, it has continued to improve the taste and excitement of beer.
Asahi Super Dry is a premium lager beer and is also Japan's No. 1 beer. It's unique clean, crisp & refreshing "Dry Beer" taste (Karakuchi, in Japanese) has caught on with the rest of the world, with its presence in over 80 countries.
And they weren't kidding about the crispy aftertaste. Light, bubbly, clean, dry, and there's none of that usual bitter, hoppy aftertaste that most beers have... so it goes down super easy!

Asahi Draught in a Tower.. or rather, bubble lol

Carlsberg distributes (through its subsidiary, Luen Heng) and brews Asahi locally. It's available on-premise (bars, outlets, cafe, F&B outlets...) and off-trade retail outlets (Jaya Grocer, Giant, Carrefour...). It is also served on tap at selected Carlsberg outlets since December 2011.

It's a little more expensive than your usual Carlsberg green label or Tiger but is in par with the other "imported" beers.

In a nutshell, it's easy to drink, easy to get, and relatively inexpensive. No reason to not enjoy it at anytime of the day aye? :)

Kampai!