In Dialog with Dario Orsili, Head Bartender and Whisky Ambassador at 100 Princes Road
At 100 Princes Road in Edinburgh, whisky is greater than only a drink, it’s a journey of discovery. This unique, residents-only lodge holds an distinctive whisky assortment curated by Head Bartender and Whisky Ambassador Dario Orsili. With over 200 whiskies on provide (and nonetheless rising), Dario gives friends with bespoke tasting experiences, guiding them by way of a world of uncommon and historic drams.
Dario’s whisky journey started on the age of twenty-two in Rome, the place he developed a ardour for whisky in a rustic dominated by wine. His experience grew by way of coaching with among the trade’s prime figures, together with Pino Perrone, and he has additionally travelled tasting whiskies in Scotland, Japan and Eire. At present, at 100 Princes Road, he continues to share his love for whisky with friends, providing tastings which can be as academic as they’re indulgent.
We met with Dario throughout our current keep on the lodge to debate his journey, his ardour for whisky, and the unimaginable tasting experiences he affords on the lodge.
How did you first uncover your ardour for whisky and your journey into the world of Whisky?
I began my profession as a bartender. I used to be actually younger, nearly 20 years in the past. Whisky was all the time my favorite spirit, and I started mixing and tasting it early on. My first whisky wasn’t a Scotch, although in Italy again then, the whisk(e)y market wasn’t that huge. I believe it was Jack Daniel’s. I then found different labels, J&B, 4 Roses, Woodford Reserve, Wild Turkey, and Maker’s Mark.
Ultimately, the Scotch whisky market expanded in Italy. I keep in mind making an attempt closely peated whiskies like Ardbeg and Caol Ila, but in addition softer ones like Talisker. Then got here Bowmore, Bowmore 15 particularly, which was my first actual love relating to Scotch. Even as we speak, after making an attempt greater than a thousand whiskies, after I style a Bowmore 15, it nonetheless feels particular.
Inform us extra about your early influences, significantly working below Pino Perrone
Pino was vastly vital in my profession. He was my mentor, the one who gave me the foundational data I wanted earlier than shifting to Scotland. Again then, in Italy, there have been solely two actual whisky faculties, one in Rome and one other in Milan and Pino was the important thing determine in Rome. He taught me a lot. He’s really one in every of simply two Italians who sit on the judging panel for main European whisky competitions. That offers you a way of how revered he’s.
Later, I educated on the Scotch Bar on the Balmoral, which helped me deepen my understanding of Scotch particularly. I already had good data of Japanese whisky, American bourbon and rye, however shifting to Scotland and dealing with them made me realise that Scotch whisky is a complete completely different universe.
How have your travels to Japan, Scotland, and Eire influenced your flavour preferences?
I’m drawn to older whiskies, however every nation affords one thing completely different. Scotch is certainly essentially the most distinctive. Irish whiskey is gentle, fruity, and really straightforward to drink. You’ve bought a twin fashion: approachable blends and extra complicated pot nonetheless expressions.
Japanese whisky is a captivating story. Many individuals suppose it’s a current phenomenon, however Yamazaki Japan’s first distillery, was based in 1923. So that they celebrated 100 years simply two years in the past. Earlier than the movie Misplaced in Translation, you might purchase a bottle of Yamazaki for £160. After they received “Finest Whisky within the World” two years in a row, the worth shot as much as £800+. Now, you have to undergo a poll to purchase one.
Japanese whiskies are about precision. They’re fantastically made, actually elegant, however generally they’re too excellent. I personally like whiskies with character, slight imperfections that make them distinctive; that’s the place Scotch speaks to me extra.
What was the primary dram you actually fell in love with?
Bowmore 15, that was it. I used to be about 21 or 22, nonetheless fairly younger, nonetheless discovering my approach. Again then, I’d drink Jack Daniel’s or bourbon, making an attempt to really feel grown up. However Bowmore 15 modified the whole lot. I keep in mind pondering, “That is one thing completely different. I wish to know extra about this.” That dram might be why I’m right here as we speak, operating this assortment and speaking to you now.
What’s essentially the most memorable bottle you’ve ever tasted
That’s a troublesome one, however I’d say the Tomatin 36. It was aged in refill sherry and bourbon casks, and it has this unimaginable tropical be aware of passionfruit, spice it actually stayed with me. It was a part of a really restricted launch and received Double Gold in San Francisco. You always remember a whisky like that.
What sort of meals pairings do you advocate with whisky?
Pairing is one thing we’re exploring extra. Personally, I like Bowmore 12 with fish and chips, it’s excellent. And richer drams like Tomatin 18 work fantastically with darkish chocolate. It’s nonetheless a rising space, however whisky with meals can fully change the way you expertise each.
What impressed you to settle in Edinburgh and pursue a profession in whisky right here?
I needed to enhance my whisky data. On the time, I co-owned a bar and restaurant again in Rome, however even with a stable whisky background, nobody was asking for that experience. I felt like I used to be within the mistaken place. So my girlfriend and I made a decision to maneuver to Scotland. Not solely to deepen my data of Scotch, however to be in a spot surrounded by individuals who care about whisky.
Inform us extra about your present position at 100 Princes Road.
100 Princes Road is a very particular place. I joined final yr after spending three years at The Balmoral. It is a small, unique lodge with simply 30 rooms and we’re resident-only, so the whole lot we do is designed round our friends. That offers me the prospect to actually share my data and provides them a personalised whisky expertise.
In the event you might describe 100 Princes Road in three phrases, what would they be?
Unique, elegant… and acquainted. It actually looks like house.
And you’ve got over 200 expressions on the lodge, are you able to inform us extra?
Sure, we at present have over 200 bottles in our assortment. Out of these, round 175 are single malts, and we’re including one other 20 quickly. We even have 25–30 bourbons. We’re increasing into world whiskies now, extra Japanese expressions are arriving subsequent week, and I’m hoping so as to add a bottle from a Namibian distillery referred to as Ondjaba quickly, so Africa is represented too.
How do you determine what dram to serve every visitor throughout a tasting?
I all the time ask questions first, do they like one thing gentle and clean, wealthy and daring, or closely peated? Many individuals suppose they don’t like whisky as a result of they’d one dangerous expertise. However with the precise introduction, you’ll find a whisky for everybody.
Are you able to inform us in regards to the whisky tastings out there for friends?
We provide three ranges of whisky tasting, completely for residents:
- The Livingstone Exploration (£85pp): A journey by way of 5 whiskies from 5 completely different Scottish areas.
- The Archibald Legacy (£150pp): For individuals who already get pleasure from whisky, a extra premium, uncommon choice, nonetheless regionally primarily based.
- The Hundred Heritage (£250pp): Our premium tasting, that includes uncommon drams from closed or decommissioned distilleries, actually once-in-a-lifetime liquids.
Are there any significantly uncommon or particular bottles in your assortment?
Simply 10 days in the past, we added some very uncommon bottles from Gordon & MacPhail, together with a Macphail from 1945, a Linkwood 1946 and a Glen Grant 1949, which is 65 years previous. That would be the oldest liquid in our assortment. These are extremely uncommon – they’re the sort of bottles often reserved for unique international occasions.
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