The Balvenie Launches Handcrafted Telescope

The Balvenie has launched a unique handmade telescope perched above Sydney harbour at the top of Shangri-La Hotel, Sydney.

The Balvenie Telescope
The Balvenie Telescope

Much like the craftsmanship of the single malt whisky and the Balvenie’s dedication to tradition and artistry, the telescope was handmade by Mark Turner of Moonraker Telescopes and master wood craftsman Paul Cruickshank-Inns. Mark Turner has taken raw materials, including  barrels and turned them into The Balvenie telescope.

The telescope’s copper exterior was inspired by the stills at The Balvenie’s distillery in Dufftown, Scotland. It stands on a handmade oak tripod, alongside its custom-made oak wood case, both of which are handcrafted by master wood craftsman and cabinet maker Paul Cruickshank-Inns.

The telescope will be located at Blu Bar on level 36 of Shangri-la Sydney. Visitors can scan the city skyline and star-gaze into the solar system, while enjoying handcrafted whisky “Liquid Physics” cocktails at the bar.

The Balvenie Telescope
The Balvenie Cocktails

The telescope will be on display at Blu Bar from March 1 until April 10 before it is exhibited at select bars and restaurants in Melbourne, Adelaide, Perth and Brisbane, where it will be featured for 6-8 weeks per location. At the conclusion of the exhibitions, the telescope will remain in Australia at a yet to be announced location.

To celebrate the launch of the Balvenie Telescope, an intimate diner was held at Altitude Restaurant in the Shangri-la Hotel Sydney hosted by Laura Hay, Whisky Specialist at William Grant & Sons.

The Balvenie Telescope
Amuse Bouche

An amuse bouche of choux pastry with coconut and sweet corn was served in the private dining room of the restaurant.

The Balvenie Telescope
The Greenland

Entitled, “The Greenland”, the first course was a delightful dish of Western Victoria smoked eel with edamame chlorophyll, cured Meredith goats cheese and horseradish ice cream, paired with The Balvenie 12yo double cask.

The Balvenie Telescope
Slow cooked Macleay Valley suckling pig

The main course was a succulent slow-cooked Macleay Valley suckling pig, native macadamia, sweet potatoes, seasonal peach and autumn leaves paired with The Balvenie 17yo doublewood.

The Balvenie Telescope
Caramel Pudding

To finish, a decadent dessert of Caramel Pudding was served, made with condensed milk, burnt orange ice cream and olive gel beautifully paired with the sweeter notes of The Balvenie 14yo Caribbean Cask.

The Balvenie telescope will be on display at Blu Bar from March 1 until April 10, 2016.

Photography © by Gourmantic – Copyright: All rights reserved.

Blu Bar on 36
Shangri-La Hotel, 176 Cumberland St, Sydney


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.