On the 10th November 2013, 5 horses jockeyed for gold over a distance of 2250m in the Johnnie Walker Cup at the Marsa Race Track. The Johnnie Walker cup is a prestigious trophy dating back to 1939 and although for a good number of years it remained only in the showcases of the Malta Racing Club, these last years it was being used during the Mediterranean Championship for flat racing jockeys which Malta used to host on the 31st March.
This year’s race saw five participants and the prize money was €600 for the winner, and €300 and €150 being given to the 2nd and 3rd placed respectively.
The winner of the last edition of the Johnnie Walker Cup, Ollie Fliptrik, shared the starting gate with the current Mediterranean Derby Winner Kimberly Downs, who took the gold in this prestigious race. Timolin (Charles Pace) rode to second, followed by Ollie Fliptrik (Sarah Borg) and Friarscourt (Matthew Mallia).
M. Demajo (Wines &Spirits) Ltd, the sponsor of the race, also awarded a bottle of Johnnie Walker Blue to the winner, with the second place receiving a bottle of Johnnie Walker Platinum and the third placed a bottle of Johnnie Walker Gold Reserve. Trophies were also given to the owners of the first three horses and the winner received a commemorative blanket.
Organised by M. Demajo (Wines & Spirits) Ltd., the event took guests on a single malt experience in the space of one evening, through three different rooms at the Intercontinental. The guests were treated to a lecture by Ewan Gunn, one which invited discussion about the process, the flavours and the nature of single malts. Dining in the second room, guests were then led into the third – a space that allowed them to go on a journey of flavour through 6 different single malts. Starting with the softest then gaining momentum, they experienced each one under Ewan’s professional guidance.
Ewan explains, so the way we react to a blend depends on the kind of emotions it summons. Even the way it is taken depends on the subjective preference – “there is no wrong way to drink whisky.” In his case, Ewan prefers adding “a splash of water because it opens up the true whisky, making the flavours more pronounced.” When it comes to food, there are so many “weird and wonderful ways” to enjoy it. Oysters with the single malt Talisker or crème brûlée with Dalwhinnie served ice cold from the freezer.