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McGuigan Gold Label Wines

Want to elevate your dinner party? Try McGuigan Gold Label

WHEN McGuigan Wines invited me to try their new Gold Label range, I was eager to see what they had crafted for an at-home premium experience.

With over a century of winemaking expertise, McGuigan is synonymous with quality and innovation. Their new range, which includes a Red Blend, a Shiraz, and a Merlot, promised to elevate golden moments, and I was curious to see how these wines would deliver on that promise.

I gathered two friends and fellow wine enthusiasts, Noel and Christine Gorrie, to review the range with me. We wanted to share our honest impressions while keeping things casual and enjoyable.

Keep reading to discover what we discovered.

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them, I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

Merlot: Soft, Smooth, and Mellow

McGuigan Gold Label Merlot

We started with the McGuigan Gold Label Merlot. According to McGuigan, this wine offers “luscious plum-like flavours balanced with a smooth mellow finish,” and we were eager to see if it lived up to that description.

Noel, a seasoned wine drinker with a soft spot for Merlot, noted, “I like a Merlot. This one was fairly smooth. I enjoy wines that don’t have that sharp bite, and this one fits the bill. The thing with wines, though, is that they change. Every bottle, every vintage, every year can taste different, even when they come from the same vines. This one’s definitely enjoyable.”

Christine had a slightly different perspective. “When I first tasted it, I thought it could use a bit more ageing. It seemed a little young, but after letting it sit for a few minutes, it opened nicely on my palate. It became a lot smoother.”

As for me, I found it to be smooth, which is a quality I appreciate in red wine. A lot of reds tend to be too heavy for my taste, but this Merlot struck a nice balance. I’ve been on a quest to find red wines that I truly enjoy, and this one was a pleasant surprise. It didn’t overwhelm me, which is often the case with heavier reds.

Shiraz: Rich, Mocha-Infused Goodness

McGuigan Gold Label ShirazNext, we tried the McGuigan Gold Label Shiraz, a medium-bodied wine described as having “lush forest berries, rich mocha notes, and subtle spice.” We were all keen to see how this one compared to the Merlot.

Noel remarked, “This Shiraz feels a little lighter than the Merlot. I don’t usually worry too much about pairing wines with food. If I like a wine, I drink it—it doesn’t really matter what I’m eating. But this one has a nice balance. I’d be happy drinking it on its own.”

Christine, however, was more focused on food pairing. “I could definitely pair this one with steak, or maybe a hearty winter stew. I also like Shiraz with chicken. I know some people prefer white wine with chicken, but I think this one would go nicely. I really enjoyed it—probably my favourite so far.”

For me, the Shiraz was lighter and more approachable than the Merlot. I’ve always preferred wines that don’t weigh me down, and this one had a lovely mix of berry flavours with just enough mocha and spice to keep it interesting. I’d probably reach for the Shiraz over the Merlot if I had to choose.

Red Blend: A Bold Finish

McGuigan Gold Label RedFinally, we sampled the McGuigan Gold Label Red Blend. This wine is described as “bursting with flavours of ripe blackberry and cherry, with hints of spice and a chocolatey finish.” It sounded like it would be a bit bolder than the other two, and we were curious to see if it lived up to expectations.

Noel was quick to notice the spice. “This one’s got more of a peppery taste to it. I could taste the spice straight away. I think I prefer it over the Merlot, but it’s a close call.”

Christine, on the other hand, leaned towards the Shiraz as her favourite. “I liked this one, but I think the Shiraz edged it out for me. The Red Blend has a lot going on—there’s a depth to it that I appreciate, but it’s a bit more robust than I usually go for.”

As for me, I agreed with Noel. The spice really came through, which added a nice complexity to the wine. The blackberry and cherry flavours were prominent, and the chocolatey finish tied everything together beautifully. However, my favourite was still the Shiraz—it had just the right balance of flavours for my taste.

 

 

A trio of elegance: McGuigan Gold Label wines – Merlot, Red, and Shiraz – offer a rich and smooth experience for every palate.

A Premium Experience at Home

The McGuigan Gold Label range certainly delivered on its promise of a premium at-home experience.

Whether you’re a fan of the smooth Merlot, the rich and mocha-infused Shiraz, or the bold and spicy Red Blend, there’s something for everyone in this collection. Each wine offers a unique experience, and we found them all to be perfect for enjoying with friends or for adding a touch of elegance to a quiet night in.

If you’re looking to elevate your next dinner party or simply want to enjoy a premium wine from the comfort of your own home, the McGuigan Gold Label range is an excellent choice. You’ll find yourself savouring every sip, whether you’re pairing it with food or enjoying it on its own.

Ready to create your golden moments? Head to your local bottle shop or SHOP ONLINE for a bottle of McGuigan Gold Label today. You won’t be disappointed!

 

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About the Author

Jocelyn Watts is a writer, photographer and editor of Jocelyn Magazine. Based on Queensland’s Fraser Coast, she explores food not just as nourishment, but as memory, culture and connection.

 

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10 Benefits of a Balanced Diet

Discover the Top 10 Benefits of a Balanced Diet

IN TODAY’S fast-paced world, maintaining a balanced diet often takes a back seat to convenience and quick fixes. However, the importance of a well-rounded diet cannot be overstated. A balanced diet is essential not only for maintaining a healthy weight, but also for ensuring overall well-being, energy levels, and long-term health. The importance of balancing nutrition alongside exercise and mental health practices is encouraged worldwide. In this blog, we’ll explore the top 10 benefits of following a balanced diet and how it can transform your life.

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them — including selected books via Amazon Australia — I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

Balanced diet_couple with a dog on a picnic

A couple and their dog enjoy a picnic with healthy foods, embracing the benefits of a balanced diet. Ai image.

  1. Improved Energy Levels

One of the most immediate benefits of a balanced diet is improved energy levels. When you consume a diet rich in complex carbohydrates, proteins, and healthy fats, your body receives a steady supply of fuel throughout the day. Unlike sugary snacks and processed foods that cause energy spikes and crashes, nutrient-dense foods provide sustained energy.

Complex carbohydrates, such as whole grains and legumes, are excellent sources of long-lasting energy. Proteins from lean meats, fish, and plant-based sources help build and repair tissues, while healthy fats from nuts, seeds, and avocados support cellular functions. Incorporating these foods into your diet ensures you stay energised and focused throughout the day.

  1. Better Weight Management

A balanced diet is crucial for maintaining a healthy weight. By focusing on nutrient-dense foods and proper portion control, you can manage your weight more effectively. Healthy-eating experts emphasise the importance of eating a variety of foods to ensure you get all the necessary nutrients without excess calories.

Consistent eating habits, such as having regular meals and snacks, prevent overeating and help regulate your appetite. Additionally, a balanced diet that includes high-fibre foods like fruits, vegetables, and whole grains keeps you feeling full longer, reducing the temptation to snack on unhealthy options.

  1. Enhanced Mental Health

The connection between diet and mental health is becoming increasingly evident. Nutrient deficiencies can lead to mood swings, depression, and anxiety. Conversely, a balanced diet rich in vitamins, minerals, and antioxidants supports brain function and mental clarity.

Omega-3 fatty acids, found in fish, flaxseeds, and walnuts, are particularly beneficial for brain health. B vitamins, which are abundant in leafy greens, beans, and whole grains, help regulate mood and reduce stress. By incorporating these nutrients into your diet, you can improve your mental health and overall well-being.

  1. Stronger Immune System

A well-balanced diet strengthens your immune system, making you less susceptible to illnesses. Vitamins and minerals, such as vitamin C, vitamin D, and zinc, play a crucial role in immune function. These nutrients help the body produce and maintain immune cells, fight off infections, and repair damaged tissues.

Foods rich in vitamin C, like citrus fruits, strawberries, and bell peppers, boost immune health. Vitamin D, found in fatty fish, fortified dairy products, and sunlight exposure, enhances the body’s ability to fight infections. Zinc, abundant in meat, shellfish, and legumes, supports the immune response. By consuming a variety of these foods, you can fortify your immune system and stay healthy year-round.

  1. Better Digestive Health

Digestive health is directly influenced by your diet. A balanced diet high in fibre promotes regular bowel movements and prevents constipation. Fibre also supports a healthy gut microbiome, which is essential for overall health.

High-fibre foods like fruits, vegetables, whole grains, and legumes help maintain digestive health by promoting the growth of beneficial bacteria in the gut. These bacteria aid in digestion, nutrient absorption, and the production of essential vitamins. By including fibre-rich foods in your diet, you can improve your digestive health and help prevent gastrointestinal issues.

  1. Improved Heart Health

Heart disease is one of the leading causes of death worldwide, but a balanced diet can significantly reduce your risk. Consuming a diet rich in fruits, vegetables, whole grains, and healthy fats supports cardiovascular health.

Healthy fats, such as those found in olive oil, avocados, and nuts, help reduce bad cholesterol levels and increase good cholesterol. Whole grains and fibre-rich foods help lower blood pressure and improve heart health. Additionally, antioxidants found in fruits and vegetables protect the heart by reducing inflammation and preventing oxidative damage.

  1. Enhanced Skin Health

Your diet plays a significant role in the health and appearance of your skin. Nutrients like vitamins A, C, and E, as well as antioxidants, support skin health and combat signs of ageing.

Vitamin A, found in carrots, sweet potatoes, and leafy greens, promotes cell turnover and keeps skin healthy. Vitamin C, abundant in citrus fruits, berries, and bell peppers, supports collagen production and protects against sun damage. Vitamin E, found in nuts, seeds, and spinach, moisturises the skin and prevents oxidative damage. By incorporating these nutrients into your diet, you can achieve a radiant and youthful complexion.

  1. Stronger Bones and Teeth

A balanced diet is essential for maintaining strong bones and teeth. Nutrients like calcium, vitamin D, and phosphorus are critical for bone health.

Calcium, found in dairy products, leafy greens, and fortified foods, is necessary for bone density and strength. Vitamin D, which helps the body absorb calcium, is found in fatty fish, fortified dairy products, and sunlight exposure. Phosphorus, present in meat, dairy, and nuts, works with calcium to build strong bones and teeth. By ensuring you get enough of these nutrients, you can prevent osteoporosis and maintain a healthy skeletal system.

  1. Better Blood Sugar Control

Maintaining balanced blood sugar levels is crucial for preventing diabetes and other metabolic disorders. A diet rich in complex carbohydrates, fibre, and healthy fats helps regulate blood sugar levels.

Complex carbohydrates, such as whole grains and legumes, break down slowly, preventing rapid spikes in blood sugar. Fibre slows down the absorption of sugar into the bloodstream, while healthy fats stabilise blood sugar levels. By incorporating these foods into your diet, you can maintain stable blood sugar levels and reduce your risk of developing diabetes.

  1. Longer Lifespan and Reduced Risk of Chronic Diseases

A balanced diet not only improves your quality of life but also extends it. By reducing your risk of chronic diseases like heart disease, diabetes, and cancer, a healthy diet contributes to longevity.

Nutrient-dense foods provide the body with the necessary tools to repair and protect itself. Antioxidants, found in fruits, vegetables, and whole grains, combat oxidative stress and inflammation, which are linked to chronic diseases. By following a balanced diet, you can enhance your overall health, increase your lifespan, and enjoy a better quality of life.

Unlock Lifelong Wellness with a balanced diet

The benefits of following a balanced diet are vast and impactful. From improved energy levels and mental health to stronger bones and a longer lifespan, the advantages of making healthy food choices are clear. The diet offers a comprehensive approach to nutrition, combining balanced eating with exercise and mental health support. By embracing a balanced diet, you can transform your life and achieve optimal health and well-being.

READ MORE… CSIRO DIET: WHAT I LEARNED AFTER  12 WEEKS

 

Balanced diet couple photographing birds

A couple, reaping the benefits of balanced diets, enjoy a day out photographing birds in the great outdoors. Ai image.

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A Note on the CSIRO Total Wellbeing Diet

The CSIRO Total Wellbeing Diet affiliate program is closing on 23 February 2026, and as a result, I’ve removed direct program links from this article.

While I’m no longer linking to the online program itself, the principles behind the CSIRO approach — balanced eating, higher protein, practical science-backed nutrition — still inform much of what I share here on Jocelyn Magazine.

If you’d like to explore the CSIRO’s published work, their books remain available through Amazon here:

CSIRO Books on Amazon Australia

As always, I only share resources I’ve personally found useful — and I appreciate you being part of the journey as this space continues to evolve.

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Discover the secrets of Kombucha Cocktails

Indulge in the delicious combination of Kombucha and gin or rum

WHO knew you could mix Kombucha with alcohol to create delicious cocktails?

I didn’t, but at the 2023 Taste Bundaberg Festival, I discovered an exciting collaboration between The Deli, Bundaberg Ferments, Kalki Moon Distilling & Brewing, and Bundaberg Rum.

Together, they introduced festival-goers to Kombucha cocktails, which really caught my attention, so naturally, I had to chat with Mark Rabbitt from Bundaberg Ferments to find out more.

Here’s the scoop he gave me.

Table of Contents

 

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them — including selected books via Amazon Australia — I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

Refresh yourself with Kombucha mixers

Kombucha - man showing bottles

Mark Rabbitt from Bundaberg Ferments chats about Kombucha Cocktails.

It’s no surprise that drinking alcohol has been a part of social gatherings for centuries, but what do you do if you’re like Mark and don’t imbibe?

Well, he has the perfect solution for you! Enter Kombucha, a fermented tea, which has been gaining popularity for its health-promoting benefits.

When combined with spirits, Kombucha creates a refreshing and complex drink that will tantalise your taste buds.

Mark said if you’re going to drink alcohol, why not do it with Kombucha?

“It’s a great way to prevent hangovers because of the electrolytes it contains. It’s also full of B vitamins. For those who partake in alcohol, I’m all for them trying it with Kombucha!”

 

Kombucha

Fermented raw Kombucha tea with different flavourings. Photo: Shutterstock.

Kombucha: The perfect addition to your healthy lifestyle

Mark stopped drinking alcohol close to 10 years ago, soon after he and his wife Jess became the proud parents of twins, a boy and a girl.

“When it came time to introduce solids, Jess felt there were more options than bread crusts and cow’s milk for the kids. So she discovered how we used to eat traditionally, and that set us on the path of fuelling our bodies using traditional methods, including ferments.

“Jess spearheaded the change to a healthier lifestyle. Her focus dramatically changed to caring for them; she instinctively wanted to find better things and products for them.

“I didn’t really want to follow her down this path of health, but there was no stopping her. She was a new mum, so she went full-on, and I jumped on the bandwagon.

“She was buying all the groceries, but that got me researching health and wellness, and I ended up going into nutritional ketosis.

“That path led me to Kombucha. I still wanted to drink something that wasn’t just water. Kombucha, I could drink and stay in nutritional ketosis.

“Skip forward 10 years… a recent study out of the University of Sydney showed Kombucha helps lower blood sugars; interestingly, the study was using the same culture that we’re using today.”

Sip low-sugar Kombucha and enjoy the perfect balance of sweet and tart

“Kombucha is fermented tea, so we get green tea and oolong tea that’s all certified organic because we are doing this for the health benefits, as well as making a delicious drink,” Mark said.

“First, we make a brew of tea and put a lot of sugar into it. I’m talking a lot; you taste it, and it’s like lolly water; it’s sweet.

“Then we introduce our culture – a SCOBY (Symbiotic Culture of Bacteria and Yeast) – which contains sugar-metabolising microbes that eat away the sugars.

A man places a SCOBY in a glass jar of sweetened black tea to start the fermentation process to make Kombucha. Photo: Shutterstock.

“The microbes consume most of it, but if they consume it all, they’ve got nothing else to consume, and they die, so we leave some sugar in.

“We’re sitting around in .6 grams per 100 ml, which is relatively low for what’s out there for Kombucha.

“You look at soft drinks; some can have 10 teaspoons of sugar or more, so comparing our Kombucha with that, we’re extremely low. Even compared to other Kombucha, we’re still on the low side of things.

“I’d prefer no sugar, but we need to leave a little in there for the microbes to stay alive because we want them to still keep doing what they do.

“The study that I previously mentioned showed even though there’s still a little sugar in Kombucha, it is helping lower blood sugars.”

Mark said that throughout their brewing process, he tastes his batches all the time to pinpoint when it switches from being sweet to acidic.

“If it’s too acidic, that’s why some people say Kombucha tastes like vinegar. If we brewed Kombucha all the way and got rid of all the sugar, we would end up with vinegar. But that’s where all the health benefits are involved, so we want that, but it also needs to be just sweet enough to be palatable for people to enjoy. It’s a fine art of where we stop the fermentation process.”

Unlock a holistic approach to health & wellness with Kombucha

“There’s been a lot of research showing that many things, from mental clarity to a strong immune system, start with the gut, and Kombucha can help with that,” Mark said.

“The health aspects of Kombucha are fascinating topics that I highly recommend looking into.

“While I can share my opinion, there’s so much information out there that I encourage everyone to explore it for themselves and listen to the advice of experts.

“It’s important to consider your individual circumstances and health when deciding if it’s right for you. Kombucha is not a magical cure-all, but a holistic approach to overall health.

“If you have health concerns, it’s crucial to take those into account and seek the advice of your health care professional.”

Enjoy the unique combos of Australian Kombucha

Four of Bundaberg Ferments’ flavours.

Bundaberg Ferments currently offers five delicious Kombucha flavours.

“We’ve got Kakadu Plum, which is the brand new one. That’s an amazing one. It’s probably my new favourite,” Mark said.

“Kakadu Plums are largely overlooked, I think. It’s a native Australian plum, and we like to include as many native ingredients as we can.”

Did you know that the Kakadu Plum is rumoured to have the highest amount of Vitamin C in any food worldwide? It packs a whopping 7000 mg/100g DW, which is a staggering 100 times more than what you’d find in oranges. That’s some seriously powerful Vitamin C!

“Then we’ve got Bush Fruits, which is used in strawberry gum leaf, another native plant. That has sugar gum leaf, marshmallow roots, hibiscus, banana, and strawberry – it’s a beautiful medley. This was always my favourite, and I still love it, but the new Kakadu Plum has kind of got me a bit.

“We also have Pineapple and Ginger, which is our biggest seller; it’s a classic combo for Kombucha, especially with ginger. The first Kombucha I had was a lemon and ginger, but I wanted to do something different from the standard lemon and ginger, so we chose pineapple instead of lemon.

“We’ve also got Myrtle Mint, using lemon myrtle, another Australian native plant. I recently discovered it, and again, it’s just not used enough, I think. That Kombucha also has peppermint and a bit of spirulina.

“And, we also have Cascara.  The flavour comes across like a sparkling apple, but it’s got no apple in it. It’s the fruit of the coffee tree. So, that little cherry you get on coffee trees, inside that is the bean. We don’t use that. We’re using the flesh of the fruit, so forget about it tasting like coffee. Think of it as an apple cider soft drink; to me, it’s very similar to that.”

Find delicious Kombucha at Bundaberg and Hervey Bay

Kombucha

River Cruz Café & Restaurant in Bundaberg stocks Kombucha.

Looking for some delicious Kombucha? You don’t have to search far and wide if you live in, or are visiting, the Bundaberg or Hervey Bay regions. Bundaberg Ferments’ Kombucha is available across both.

“We have a special focus on refills, so when you find us at the markets, we supply our Kombucha in 750 ml glass bottles that we encourage you to take them home, enjoy every sip, clean them out, and bring them back for a refill.

“You can find us at Shalom Market in Bundaberg, the Urangan Park market at Hervey Bay every Saturday, and the Agnes Water market every second Sunday and every Sunday during school holidays.

“Besides the markets, we collaborate with various shops that offer refills. The Barn Whole Foods on Takalvin Street in Bundaberg and the Windmill Cafe in Bargara are two options. If you are in Moore Park Beach, you can visit our local IGA Supermarket and enjoy the refill station.

“In Hervey Bay, Go Natural Foods is another great spot to get your Kombucha drinks.

“However, not all outlets have refill stations. It’s understandable, as setting up the equipment can be a big expense. That’s why some businesses, like River Cruz Café & Restaurant, opt for offering our Kombucha in convenient 330ml bottles.

Chilled Kombucha – tastier than ever!

Kombucha

Chilled is best, says Mark.

“Kombucha is a drink that can benefit everyone, but timing is key,” Mark said.

“If you haven’t tried it yet, I recommend drinking it super cold, just like you would with beer. The colder, the better! As you get used to the taste, the temperature becomes less important, but I still enjoy my Kombucha ice-cold.

“Some people who are more focused on improving their gut health may prefer room temperature, but that’s more for practical reasons than taste.

“Overall, a nice, cold Kombucha is a delicious, healthy treat for most people.”

Try the latest cocktail flavour fad – Kombucha + Gin or Rum

You may have heard about the latest trend in the world of cocktails – Kombucha mixed with gin or rum. And, for those who enjoy alcoholic drinks, it’s a match made in beverage heaven.

When you mix Kombucha with gin or rum, the results can be amazing. The botanicals in gin or the caramel notes in rum complement the natural tartness of Kombucha perfectly, resulting in a smoother, more complex cocktail.

But that’s not all – besides being a tasty treat, this combination also has many health benefits.

Kombucha is known for improving digestion, boosting the immune system, and reducing inflammation. Gin and rum are both made with herbs and spices that have been used as natural remedies for centuries. For example, gin is typically made with juniper berries, which have been shown to have anti-inflammatory and antioxidant properties. And rum is often made with spices such as cinnamon, which has been shown to lower blood sugar levels.

Kombucha-gin and Kombucha-rum cocktails are delicious ways to unwind after a long day and a great way to give your body a little extra love. With so many flavours of Kombucha and types of gin and rum available, the possibilities for experimentation are endless.

Support local at The Deli Bundaberg

 

Sharon Schumacher serves a cocktail made with Pineapple & Ginger Kombucha at The Deli.

The Deli Bundaberg, nestled in the heart of Bundaberg, Queensland, collaborated with Bundaberg Ferments,  Kalki Moon Distilling & Brewing, and Bundaberg Rum to create some delightful Kombucha cocktails at this year’s Taste Bundaberg Festival.

I recently had the chance to chat with Hayley Anderson and Ashley Matthews, the brilliant minds behind this awesome idea.

Hayley said they wanted to do something different and showcase the unique flavours of Kalki Moon Gin and Bundaberg Rum, paired with the delicious taste of Bundaberg Ferments’ Kombucha.

So, The Deli team came up with unique cocktail recipes, using only fresh, local fruit and beverages. The cocktails were a true representation of Bundaberg’s finest products.

But The Deli Bundaberg isn’t just about the food and drinks.

Hayley and Ashley are committed to supporting their local community. They employ a team of staff, many of whom have disabilities. The Deli provides them with opportunities not only to earn a wage, but to gain experience in the food and drinks retail industry.

The Deli Bundaberg also offers regular monthly events, and their Facebook and Instagram pages keep customers informed of upcoming events. The team recently opened the Airport Café, which employs more staff and offers a delicious selection of food and drinks. The Deli also caters for Christmas parties and other events, both in-store and at other locations.

The business is a true asset to the area. Their gourmet toasties are to die for, and their commitment to the community is inspiring. If you’re ever in the Bundaberg area, be sure to stop by The Deli and try one of their Kombucha cocktails along with something scrumptious from their menu.

Discover the new twist on cocktails

Kombucha

Jocelyn chills out with a glass of Kombucha! Photo by Brian Pickering.

Combining Kombucha with gin and rum is a journey of unique taste and health opportunities for everyone.

Mark said they were pleased to have worked with The Deli, Kalki Moon Distilling & Brewing, and Bundaberg Rum to introduce people to Kombucha cocktails.

If you love a twist to your cocktails, this collaboration offers the perfect combination. The flavours and ingredients from each provider create a delightful pairing not found anywhere else.

Whether you’re already a fan of Kombucha cocktails or are new to this genre of drinks, these products offer something truly innovative.

To experience it for yourself, head to Bundaberg, Queensland, and try The Deli’s original recipes. You won’t be disappointed!

***

A Note on the CSIRO Total Wellbeing Diet

The CSIRO Total Wellbeing Diet affiliate program is closing on 23 February 2026, and as a result, I’ve removed direct program links from this article.

While I’m no longer linking to the online program itself, the principles behind the CSIRO approach — balanced eating, higher protein, practical science-backed nutrition — still inform much of what I share here on Jocelyn Magazine.

If you’d like to explore the CSIRO’s published work, their books remain available through Amazon here:

CSIRO Books on Amazon Australia

As always, I only share resources I’ve personally found useful — and I appreciate you being part of the journey as this space continues to evolve.

***

 

Jocelyn travelled to Bundaberg at her own cost and did not receive sponsorships from Bundaberg Ferments, The Deli, Kalki Moon Distilling & Brewing, Bundaberg Rum, or Taste Bundaberg for the publishing of this article.

Published 12 September 2023.

Photos by Jocelyn Watts & Shutterstock.

 

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Vichyssoise: Get the scoop on this French soup

Uncover a deliciously smooth texture of Vichyssoise

FRENCH cuisine is known all around the world for its elegance, simplicity, and refinement. And while most of us are familiar with popular dishes like escargots, coq au vin, and macarons, there’s one classic French soup that often gets overlooked – Vichyssoise.

This velvety, smooth and refreshing soup has been enjoyed in France since the early 20th century, and yet it remains a virtually unknown dish in many parts of the world. So what exactly is Vichyssoise, and why should you add it to your cooking repertoire? Let’s find out.

How to say Vichyssoise: VISH-ee-SWAHZ, (listen)

 

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them — including selected books via Amazon Australia — I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

Take the mystery out of this classic French dish

Vichyssoise is traditionally a cold soup made from puréed leeks, potatoes, and cream, and it’s usually served as a starter. The soup has a silky texture with a subtle onion flavour, and it’s usually garnished with chives and croutons.

While the origins of Vichyssoise soup are somewhat hazy, it is widely believed to have been created in the early 1900s by a French chef named Louis Diat, who was working at the Ritz-Carlton in New York City.

The story goes that Diat was reminiscing about the cold potato and leek soup his mother used to make when he was a child growing up in France. However, he wanted to create a more refined version of the dish, so he added cream to the mix, giving the soup its smooth and creamy texture.

While Vichyssoise is traditionally served cold, it can also be served hot. This variation of the soup is perfect for the colder months, and, in fact, it is often winterised with a mixture of warming spices like cumin and coriander to elevate the flavour.

So why should you add Vichyssoise to your cooking repertoire?

Well, not only is it a classic French dish that will impress any guest, but it’s also incredibly versatile. You can serve it as a light starter on a hot summer day, or as a hearty winter soup.

It’s also incredibly easy to make and can be prepared ahead of time, making it an excellent option for entertaining.

Plus, the soup can be vegetarian-friendly, making it an ideal choice for those who are looking for meat-free options, or you can add bacon or ham if you wish.

A blend of flavour and health benefits

Vichyssoise isn’t just a delicious meal; it’s packed with health benefits too!Vichyssoise soup ingredient - potatoes

Potatoes and leeks are both stocked with potassium. Having enough potassium in your body is crucial – it helps regulate blood sugar levels and reduces the risk of diabetes.

Plus, potassium is great for heart and kidney health. It keeps blood pressure at normal levels, supports smooth heart function, and helps your kidneys flush out waste.

Leeks are rich in flavonoids, such as kaempferol, which is an antioxidant with potential anti-inflammatory and anticancer properties. Plus, they’re loaded with Vitamin K, which helps reduce the risk of osteoporosis.Vichyssoise soup ingredient - Leeks

So why not try a bowl today and treat both your taste buds and your body?

Delight your guests

Vichyssoise is a classic French soup that’s incredibly versatile, easy to make, and delicious.

Whether you serve it hot or cold, as a starter or main course, this soup is sure to impress your guests and leave them wanting more.

So the next time you’re looking for a special dish to serve up on a chilly winter night, or a refreshing soup for a hot summer day, give Vichyssoise a try.

You won’t be disappointed.

Follow these links to discover 5 delicious Vichyssoise recipes

Vichyssoise Soup in a bowl on a plate.

 

If you enjoyed this post, you might also like World Gin Day: Recipes to get you into the spirit!

 

***

A Note on the CSIRO Total Wellbeing Diet

The CSIRO Total Wellbeing Diet affiliate program is closing on 23 February 2026, and as a result, I’ve removed direct program links from this article.

While I’m no longer linking to the online program itself, the principles behind the CSIRO approach — balanced eating, higher protein, practical science-backed nutrition — still inform much of what I share here on Jocelyn Magazine.

If you’d like to explore the CSIRO’s published work, their books remain available through Amazon here:

CSIRO Books on Amazon Australia

As always, I only share resources I’ve personally found useful , and I appreciate you being part of the journey as this space continues to evolve.

 

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World Gin Day: Recipes to get you into the spirit!

Raise a toast to World Gin Day 2023

HEY there, gin lovers! World Gin Day 2023 is coming up on June 10, and we’ve got you covered with our top Edinburgh Gin selections from Swiftys.

Plus, we’ve put together some awesome cocktail recipes to help you get in the spirit of the celebration.

Cheers to that!

Edinburgh Gin

Born in 2010, Edinburgh Gin is distilled in the heart and harbour of Scotland’s capital city.

Taking inspiration from the wonder-filled city that is their namesake – a captivating city of contrasts and harmony that blends historic tradition with contemporary creativity, city pride with world citizenship, nature and the urban environment.

Beginning with the Classic, a world-class London Dry, which became the foundation for a series of expressions that led the flavoured gin revolution.

Today, Edinburgh Gin’s suite of beautifully crafted and naturally flavoured gins spans London Dry’s, Gin Liqueurs, Flavoured Gins and Ready To Drink serves. Together they represent one of the most varied and vibrant range of gins in the world.

1. Edinburgh Gin & Tonic

The zesty notes of the classic gin are complemented by a garnish of fresh orange peel.

World Gin Day - Edinburgh Classic Gin

Ingredients:
50ml Edinburgh Gin
50ml of a good quality tonic water
Orange peel to garnish

Method:
Add ice to a glass
Pour the gin over ice and add tonic
Garnish with an orange peel twist

2. Edinburgh Gin’s Seaside Gin & Tonic

The briny botanicals of Seaside Gin are the perfect match for aromatic thyme and zesty grapefruit, in our take on the timeless G&T.

World Gin Day - Edinburgh Seaside Gin

Ingredients:
50ml Edinburgh Gin’s Seaside Gin
50ml of a good quality tonic water
Garnish with samphire and a grapefruit twist

Method:
Add ice to a glass
Pour the gin over ice and add tonic
Garnish with samphire and a grapefruit twist

3. Cannonball Negroni

Edinburgh Cannonball Gin is a gin that lives up to its evocative name. Bottled at 57.2% abv, 100% proof. This higher alcohol content allows distillers to add more botanicals, strong in both alcohol and flavour.

World Gin Day - Edinburgh Cannonball Gin

Ingredients:
25ml Edinburgh Cannonball Gin
25ml Campari
25ml Martini Rosso
Orange peel

Method:
Add ice to a rocks glass. Add ingredients, and stir with a bar spoon until well mixed. Garnish with an orange peel.

4. Edinburgh Gin Rhubarb & Ginger Gin & Tonic

Edinburgh’s Master Distiller has taken great care to get Rhubarb & Ginger Gin just right. Beautifully balanced and crafted, warm spiciness, tangy sweetness, more juniper and more gin. This Rhubarb & Ginger Gin may be inspired by their Liqueur, a true original – but is distinctive in its own right.

World Gin Day - Edinburgh Rhubarb Ginger Gin

Ingredients:
50 ml Edinburgh Rhubarb & Ginger Gin Mediterranean tonic
Kaffir lime leaf and lemon or rhubarb twist to garnish

Method:
Pour the gin into a glass filled with cubed ice. Top up with tonic water and garnish with kaffir lime leaf and lemon.

5. Sicilian Spritz

Inspired by the Sicilian sun-drenched lemon groves and the perfumed scent of jasmine flowers in the height of bloom. This gin is ideal for longer days – a captivatingly fresh and crisp gin.

World Gin Day - Edinburgh Lemon Gasmine Gin

Ingredients:
25ml Edinburgh Lemon & Jasmine Gin
25ml Limoncello
12.5ml lemon juice
2 sprigs of fresh thyme
Sweet lemonade to top up

Method”
Add the gin, Limoncello, and lemon juice into a shaker. Add a sprig of fresh thyme and muddle together. Add ice and shake. Fine strain into an ice-filled highball glass. Top up with sweet lemonade. Garnish with a sprig of thyme.

***To buy Edinburgh Gin, visit Swiftys online.***

 

***

About the Author

Jocelyn Watts is a writer, photographer and editor of Jocelyn Magazine. Based on Queensland’s Fraser Coast, she explores food not just as nourishment, but as memory, culture and connection.

 

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CSIRO Diet: What I Learned After 12 Weeks

My top tips for losing weight with the CSIRO Diet

In this review, I’m sharing what really happened during my 12-week round of the CSIRO Total Wellbeing Diet — the wins, the challenges, the mindset shifts, and the practical tips that made it work. You’ll also find links to simple recipes and resources for getting started.

IT’S NO secret that losing weight isn’t always a quick process. For me, it was a lesson in patience and learning to trust the process.

I recently tried out the CSIRO Total Wellbeing Diet, where I lost just 1 kilogram over 12 weeks, but a total of 20 centimetres of my body size. I was also pleasantly surprised to discover my energy levels stayed up throughout.

My choice of program was the standard higher protein, low GI diet that’s designed for maximum weight loss and appetite control. It helps you learn how to eat right with a focus on getting optimal nutrition from whole foods.

What I found was that while the recommended kilojoules were actually more than what I was used to eating, staying consistent on the program and pushing past my comfort zone would be key for successful weight loss.

Here’s what my CSIRO TWD journey taught me about metabolism and why it’s important to stick with the program.

 

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them — including selected books via Amazon Australia — I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

CSIRO Diet - salmon and salad

Smoked red fish fillet, trout, or salmon steaks served on a slate board with lemon and rocket salad. Photo: Shutterstock.

Why consistency is key

When I joined the CSIRO TWD in November 2022, I had already followed a healthy low-kilojoule eating style for most of my life.

Unfortunately, this meant my metabolism had already adjusted to the smaller portions, and so when I began following the CSIRO’s recommended menu plan for a person of my size—which were larger proportions than what I was used to eating—it caused an initial increase in weight.

Because my program covered the festive season, my CSIRO health coach, an accredited practising dietitian (who doesn’t wish to be named), said it was okay if I wanted to splurge a little, so long as I went back to following my diet plan soon after. So, I did.

But, because I had lost just 0.8 kg in the first six weeks of the program, for the second half, I cut back on the recommended portion sizes.

For example, when a lunch menu called for a large wholegrain wrap, I’d use a small wrap. Or, when I was to have a sandwich with two slices of Burgen bread for lunch, I’d have just one slice and make it an open sandwich. I also stopped having some of the recommended snacks.

Turns out that was my downfall!

It all comes down to metabolism

CSIRO Diet - Muesli with berries and yoghurt

Breakfast in bed… muesli with berries and yoghurt. Photo: Shutterstock.

My coach said the reason I lost little weight on the 12-week CSIRO Total Wellbeing Diet was that I trimmed down the food proportions of my Protein Balance program.

“You set yourself back to where your metabolism was going really slow,” she said.

“Push past the feeling that you’re eating too much, and your weight will come down as your metabolism realises how you’re feeding it and thinks ‘I’m happy to work now’.

“You weren’t eating enough. Continue eating too little, and it will be really difficult to lose the 6 kg you want to lose and keep it off for the long term.”

My coach said that because my CSIRO menu plan provided just enough kilojoules to keep me going with enough energy for basic functions such as breathing and walking, when I trimmed down the portion sizes, my body went back into survival mode and kept all it could for me to function.

This taught me that consistency was key to getting results from the CSIRO TWD; stay committed and trust that even if there wasn’t an immediate change on the scale, my body was still transforming.

Therefore, keeping track of how much food you are eating each day, and how much energy you’re using, can ensure that your body has all the fuel it needs while still helping you reach your desired weight-loss goals.

Consistency is key to the CSIRO diet

While losing weight can be a long process full of challenges along the way, it’s worth sticking with it until you see results.

My experience with trying the CSIRO Total Wellbeing Diet helped me understand just how important consistency is when following any dietary plan.

Understanding how many kilojoules you are consuming each day and how much energy you’re using will help keep your metabolism running smoothly, which can give you better results.

The major benefit of following the CSIRO’s higher protein and lower carbohydrate diet is that it encourages slow, steady weight loss that is easier to maintain in the long term.

 

***

If you enjoyed this review, you might also like my other reviews at https://jocelynwatts.com/reviews/

***

A Note on the CSIRO Total Wellbeing Diet

The CSIRO Total Wellbeing Diet affiliate program is closing on 23 February 2026, and as a result, I’ve removed direct program links from this article.

While I’m no longer linking to the online program itself, the principles behind the CSIRO approach — balanced eating, higher protein, practical science-backed nutrition — still inform much of what I share here on Jocelyn Magazine.

If you’d like to explore the CSIRO’s published work, their books remain available through Amazon here:

CSIRO Books on Amazon Australia

As always, I only share resources I’ve personally found useful — and I appreciate you being part of the journey as this space continues to evolve.

 

 

FEATURE PHOTO: Prawn and Mango Salad by Jocelyn Watts.

 

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CSIRO Total Wellbeing Diet: Before Clean Eating Had a Name

Before the CSIRO Total Wellbeing Diet, there was a newsroom

What a regional newspaper taught me about food, bodies, and starting again.

In 2005, long before “clean eating” became a hashtag or wellness turned into an industry, a regional newspaper on Queensland’s Fraser Coast decided to take on a wide-spread crisis.

Local health services were worried. Waistlines were expanding. Preventable illness was on the rise. And while no one was talking about macros or gut health yet, the message was clear: something had to change.

So the Fraser Coast Chronicle launched a year-long health and fitness campaign called Get It Off with the Chronicle. It was practical, sometimes clumsy, occasionally blunt — and entirely of its time. Words like tubbies appeared in print. Before-and-after photos were encouraged. The tone was earnest rather than elegant.

I was assigned to help lead it.

At the time, I was one of the fitter journalists in the newsroom — swimming, eating sensibly, not thinking too hard about it. My editor, Nancy Bates, believed credibility mattered. If we were asking readers to walk more, cook better, and look honestly at their habits, someone had to walk alongside them.

For a year, we published over 100 stories: nutrition advice, fitness tips, personal profiles, expert interviews. The chambers of commerce got involved. Health professionals gave their time. Locals shared their struggles and their small wins.

Did it change the world? Probably not.

But it changed something.

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them — including selected books via Amazon Australia — I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

What stuck — and what didn’t

Twenty years on, global obesity rates continue to rise. We know this now, in uncomfortable detail. The statistics are sobering. The health consequences — stroke, diabetes, cardiovascular disease — are well documented and, in many cases, preventable.

What’s less often talked about is the emotional weight people carry around food. Shame. Confusion. The sense of having “failed” repeatedly at something that’s meant to be simple.

I didn’t escape that either.

Life has a way of nudging — then shoving — us off course. Work pressures. Family responsibilities. Grief. Fatigue. The slow creep of habits that don’t quite serve us anymore. Somewhere along the way, I found myself less fit than I’d been in that noisy newsroom year of 2005.

My values hadn’t changed. But my routines had.

And that’s often where the gap opens.

Coming full circle

Five months after Get It Off with the Chronicle began, the CSIRO, Australia’s national science agency, published its first Total Wellbeing Diet book with Penguin. It landed with a thud on kitchen benches around Australia — not flashy, not faddish, just grounded in science.

I remember noticing the timing back then. Only later did I appreciate the symmetry.

When I eventually decided to reset my own habits — without drama, without public weigh-ins or promises — it made sense to return to something familiar. Something evidence-based. Something that didn’t ask me to be perfect.

The CSIRO Total Wellbeing Diet appealed for the same reason the old newspaper campaign did: it focused on patterns, not punishment. Real food. Enough protein to stay satisfied. Flexibility to live like a human being, not a monk.

No “detox”. No moral language. Just structure.

What experience teaches you

If there’s one thing journalism — and ageing — teaches you, it’s this: most people don’t need more information. They need permission to begin again. Just… sensibly.

The older I get, the less interested I am in before-and-after stories and the more curious I am about middle chapters. The ones where life is busy, bodies change, and you decide to take better care again.

That’s the space this piece sits in.

Not a transformation. Not a challenge. Just a return to steadier ground.

A note on nourishment

Food has always been part of my life — not as an obsession, but as a rhythm. My mother was a home economics teacher with a genuine interest in nutrition, long before it became fashionable. Yoghurt was made at home. Meals mattered. Eating well wasn’t performative; it was practical.

That early grounding shaped how I approach health now: with curiosity, restraint, and a healthy distrust of extremes.

If you’re reading this and recognising yourself somewhere in it — welcome. You’re not behind. You’re not late. You’re simply mid-story.

And that’s a perfectly good place to be.

Where to next?

If you’re curious about the CSIRO approach itself, you’ll find more information in their books on Amazon. If you’re interested in lived experience rather than theory, I’ve written candidly about what a full 12-week round actually taught me — the good, the surprising, and the parts no brochure mentions.

And if none of that’s for you, that’s fine too.

Sometimes a story’s job is simply to remind us where we’ve been — and that starting again doesn’t require a clean slate. Just a willingness to keep going.

Looking back now, what stands out isn’t the program itself, but the consistency of the message — eat well, move regularly, and make room for life in between.

Editor’s note:

This piece reflects personal experience and observation, rather than professional or medical advice. Food, health and wellbeing are deeply personal — shaped by history, circumstance and choice.
Take what’s useful, leave what’s not, and always do what feels right for you.

This article was first published here in an earlier form and has been lightly edited.

Flashback!

healthy - news report

A Note on the CSIRO Total Wellbeing Diet

The CSIRO Total Wellbeing Diet affiliate program is closing on 23 February 2026, and as a result, I’ve removed direct program links from this article.

While I’m no longer linking to the online program itself, the principles behind the CSIRO approach — balanced eating, higher protein, practical science-backed nutrition — still inform much of what I share here on Jocelyn Magazine.

If you’d like to explore the CSIRO’s published work, their books remain available through Amazon here:

CSIRO Books on Amazon Australia

As always, I only share resources I’ve personally found useful — and I appreciate you being part of the journey as this space continues to evolve.

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McGuigan’s Finest: 5 Wines Reviewed

The McGuigan Hunter Valley Wines label is one that has been around for over 100 years, and the family has consistently put out some great wines. McGuigan has been crowned International Winemaker of the Year at four consecutive competitions. Their dedication to crafting Australian wines is reflected in this feat making them one of the best Aussie vinos.

Three taste testers agree McGuigan is a winner

WHILE travelling through the Hunter Valley to celebrate my 50th birthday with my now late husband, we visited McGuigan’s Cellar Door, and I still recall feeling welcome, comfortable and well-informed.

So when I recently had the opportunity to review five wines from their full collection, I was keen to relive that enjoyable experience, albeit remotely.

To add to the experience, I invited fellow wine lovers – Brian Pickering and Kaye Browne from FoodWinePetsTravel.com – to join me in a home wine tasting session.

We’re not professional wine tasters, but we know what our eyes, noses and palates like, and collectively we represent a wide range of wine lovers from across Australia.

Each of the five wines was unique and delicious in its own way, but there were a few standouts. Here are our thoughts.

Disclaimer: This post contains affiliate links. If you make a purchase, I may earn a small commission at no extra cost to you.

1. 2020 McGuigan Cellar Select Pinot Grigio

McGuigans Wine - bottle of wineThis Pinot Grigio is refreshing and light with both floral and fruity aromas. Its tropical fruit flavours come with a hint of apple from the cooler regions.

The dry wine has a big taste, but it is still refreshing because it isn’t too heavy on the tongue.

The perfect pairing for this elegant wine is seafood dishes such as Australian wild-caught prawns, along with fresh, crusty bread, some chilli and tomato salsa.

Brian prefers red wines; however, he did enjoy this white regardless, since its nuances were different from most other whites he has tried before.

McGUIGAN DESCRIPTION: A medium to full-bodied wine, this Pinot Grigio brings a lychee and honeydew aroma with pear and green apple flavours that complement the subtle tannin and a dry, refreshing finish.

2. 2019 McGuigan The Shortlist Hunter Valley Semillon

McGuigan Wine - bottle of wineWhile Brian thought this Semillon was ‘soft’, Kaye said it had a ‘perky’ citrus flavour, especially compared to the Pinot Grigio.

We all agreed that after two or three sips, there was an almost honey-like taste in our mouths, which made it incredibly delicious.

It is perfect for seafood or chicken dishes alike. Vegetarians would also love how well this wine pairs with their non-meat meals, such as tofu.

McGUIGAN DESCRIPTION: Complex and intense citrus and vanilla characteristics bring a well-balanced acid persistence, perfectly complementing the elegant floral aroma with a hint of herbaceous undertones.

3. 2016 McGuigan Personal Reserve Chardonnay

McGuigan Wine - bottle of wineKaye, a devoted chardonnay fan, thoroughly enjoyed the taste of this “gorgeous, exquisite and luscious” wine, even going so far as to say it was “liquid gold”.

The fruit was sourced from the Hunter Ridge Vineyard in the Hunter Valley to produce this opulent wine.

It was fermented in new French Oak barrels, resulting in a full-bodied wine, balanced and complex.

It has a peach and citrus bouquet flavour, making it a perfect match for seafood and chicken dishes, as well as nice tofu, toasted or oven-fried with roasted vegetables.

The label on this Chardonnay was signed by Brian McGuigan himself, the iconic Australian winemaker at the helm of McGuigan Wines.

McGUIGAN DESCRIPTION:  A lifted peach and citrus bouquet and refined palate make this wine a perfect match for full-flavoured seafood and chicken dishes.

4. 2021 McGuigan Cellar Select Rosé

McGuigan Wine - bottle of wineI was in my element with the McGuigan Cellar Select Rosé. I like most white and red wines, but Rosé is my favourite.

Rosé has come of age in recent years.  Back in the day, there was little of it around and therefore hard to source.

Traditionally, Rosé was a sweet dessert wine, but now winemakers are producing much more of this versatile wine in wide dry varieties as well.

This McGuigan’s Rosé has a soft salmon hue with intense berry flavours and attractive floral notes with a balanced, dry finish.

It would be equally at home at a casual lunch or to share around a sizzling summer barbecue.

If you don’t really know what wine to take to a barbecue and seafood, chicken, beef, lamb, or even vegetarian dishes could be on the menu, this Rosé will have you covered.

It also pairs well with all kinds of cultural foods and desserts.

McGUIGAN DESCRIPTION: Chosen for its intense berry flavours and soft salmon hues. The Shiraz and Tempranillo grapes were carefully selected to deliver this versatile wine with attractive floral notes, ripe raspberry freshness and a balanced dry finish.

5. 2019 McGuigan Cellar Select Hunter Valley Shiraz

McGuigan Wine - bottle of wineNow it was Brian’s turn to be excited. A connoisseur of red wines, he loved the burst of intense ripe berry flavours and earthy influence of this McGuigan’s Shiraz.

The long, warm finish and fine tannins make this wine ideal for red meat dishes such as roast lamb or beef and hearty casseroles.

Even adding a little of this wine to a casserole would greatly enhance its taste.

Although red wines traditionally are served at room temperature, Brian generally likes his chilled, but he wasn’t going to argue anyway.

This Shiraz is brilliant at room temperature or chilled, he said.

McGUIGAN DESCRIPTION: Chosen for its distinct Shiraz characters and rich flavours. Our Shiraz displays lifted floral notes with chocolate and vanilla, which flows through the palate delivering a smooth and balanced wine.

Which wines would you like?

So, which one of these McGuigan Hunter Valley wines will be your favourite?

I’m not sure, but I am sure that you’ll have a great time finding out.

No matter what your preference is, you’re sure to love at least one of them.

So grab a bottle (or two) and get started!

WATCH BRIAN AND KAYE’S VIDEO HERE:

McGuigan Wines - three wine tasters

 

For wine-night inspiration, explore:

Amazon Australia
– wine books
– accessories (aerators, glassware, wine fridges)
– curated gift hampers

Thank you

Brian Pickering and Kaye Browne – FoodWinePetsTravel.com

McGuigan Wines – https://www.mcguiganwines.com.au/

Australian Vintage Limited (AVL) – https://www.australianvintage.com.au/

Santy Lawrensia, Digital Marketing Specialist, Jaywing Australia

 

 

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Discover why Jameson’s Irish Whiskey Is So Popular

Unwind with Jameson Triple Distilled Irish Whiskey

DO YOU know what the greatest invention is since fire? We think it’s whiskey. Here’s why: it soothes the mind, relaxes us, and lightens the heaviest of moods.

whiskey - bottle label

The Jameson Triple Distilled Irish Whiskey is one of the best-selling Irish whiskeys in the world.

Its main ingredients include unmalted and malted barley, maize, and Irish water brought to the distillery from the Dungourney River.

This whiskey is a blend of fine-grain whiskeys and traditional Irish pot still whiskeys. It is then stored in bourbon and sherry barrels to age for at least four to seven years.

A bottle of the Jameson Triple Distilled Irish Whiskey is triple distilled, giving it a smooth texture.

A sweet vanilla flavour is also added, and the robust 40% alcohol content is quite enough to get your mind and body swaying after a few pegs.

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them, I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

Benefits of Being Triple Distilled

Before we delve into the benefits of this whiskey being triple distilled, you should probably be clear on what it means when whiskey is said to be triple distilled.

Whiskey is produced either in a column or a pot still (in the case of the Jameson Triple Distilled Irish Whiskey, it is the latter).

In the method that uses a pot still, the distillation must be carried out in batches, and with every batch, the alcohol is separated as it becomes more concentrated.

Most whiskey companies stop at the second distillation, but at Jameson, this is done one more time, and you have the best triple-distilled Irish whiskey.

In fact, this technique is strongly associated with Irish whiskey, although now it can be found in parts of the US, England, Sweden, and Australia.

One word to describe triple-distilled Irish whiskey? Smooth. The refined nature of alcohol is truly incredible.

In the course of the three distillations, many things happen that then result in the beautiful whiskey.

Aromatic and flavorful compounds are used to concentrate the whiskey, which gives it a silky-smooth taste.

Reviews by customers who have drunk it at some point are testimony to the supreme quality of the whiskey.

One customer said- “It’s the best value for money, easy-drinking whiskey. It’s a whiskey you can have with mixers or straight and be equally enjoyable. The supplier targeted me while drunk; somehow knew the whiskey I was drinking at the time! Haha, but seriously, the supplier was good, quick, prompt, and packaged well.”

How to best enjoy the Jameson Triple Distilled Irish Whiskey?

There are a few ways to enjoy the great taste and sensation of this whiskey.

If you like your drinks clean and without any level of saturation, go for a straight-on-the-rocks peg.

The smooth texture of the Irish whiskey will hit your taste buds and throat to create a soothing sensation.

The buzz you will feel after a few minutes will only help you relax and forget about all your worries.

Another way to enjoy the Jameson Triple Distilled Irish Whiskey is by drinking it with ginger ale.

Pour one part whiskey and two parts ginger ale for a refreshing drink to calm your mind.

Lastly, cocktails are always a fun way to quirk up any drink and make alcohol refreshing.

You can make a host of cocktails using this whiskey, like:

There’s so much more!

Summing up

Things can never go wrong with a bottle of Jameson Triple Distilled Irish Whiskey by your side.

This drink is there to cheer you up and remind you of all the good things in this world.

So grab your glasses and enjoy the best Irish whiskey in the world!

 

IF YOU ENJOYED THIS BLOG, YOU MIGHT ALSO LIKE McGUIGAN’S FINEST: FIVE WINES REVIEWED

 

Caution is advised when drinking alcohol. Its over-consumption, or alcoholism, will do more harm than good. Ensure that consuming alcohol doesn’t become a habit and see your healthcare professional if you have any concerns.

 

***

About the Author

Jocelyn Watts is a writer, photographer and editor of Jocelyn Magazine. Based on Queensland’s Fraser Coast, she explores food not just as nourishment, but as memory, culture and connection.

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Rum, a Timeless Spirit with a Rich History

Rum, a spirit to calm the heart and soul

RUM is a timeless spirit with a rich history and pleasant, smooth flavour. It is among the first branded spirits ever made. As well as its excellent taste, there are several health benefits associated with this spirit.

Decades ago, rum was used extensively in wartime for medicinal purposes. The spirit was considered a sure way to help soldiers stay calm under fire. They were given a tot, or tablespoon, each just before going into battle.

It was also believed the beverage would keep soldiers warm while they stood in muddy trenches, often in freezing temperatures. The British Navy routinely gave its sailors rations of rum with citrus juices such as lemon or lime to prevent scurvy.

Times have changed, and alcohol is no longer permitted for soldiers on the front line, but history shows rum was long considered to be an alcoholic beverage with many benefits. As long as you consume it responsibly, you too can reap rewards.

Its many health benefits are listed below.

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them, I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

Stress buster

The relaxing effect of rum, when consumed in limited amounts, can help when you feel too anxious or worried. It also has a relaxing effect that helps promote a better quality of sleep. The next time you find it hard to sleep, try drinking a little good-quality rum before going to bed. Overall, stress is more detrimental to your health than the odd shot of rum, but if you become intoxicated with the drink, it can have the opposite effect.

Reduces heart disease

The British Medical Journal has published studies suggesting non-drinkers were more likely than moderate drinkers to experience heart issues such as angina and heart failure.

Other studies have suggested that rum, like vodka, acts as a blood thinner and helps to prevent peripheral artery disease.

Rum can also increase the amount of HDL, or good cholesterol, in your body. This helps prevent blockages in arteries and reduces the risk of heart disease.

Defends against dementia

Rum is believed to lower the incidence of dementia. A study by the Central Institute of Mental Health in Mannheim, Germany, showed participants who regularly drank alcohol had a 29 per cent lower incidence of dementia and a 42 per cent reduction in the occurrence of Alzheimer’s Disease compared to teetotallers.

Drinking rum in moderation produces some health benefits, but caution is advised—its over-consumption, or alcoholism, will do more harm than good. Ensure that consuming alcohol doesn’t become a habit and see your healthcare professional if you have any concerns.

History Rum-down

Rum - botte of rum.

Bottle of Ron Zacapa XO rum. Photo: Tuxyso / Wikimedia Commons / CC-BY-SA-3.0.

The origins of rum can be traced back to the 17th century, when the sugarcane plantation slaves first discovered molasses. Molasses is a by-product of sugarcane, which, when fermented, turns into sugarcane alcohol.

Rum is made in many places in the world, including Australia, India, Indonesia and South Africa. However, it has its roots in the Caribbean. However, it has its roots in the Caribbean.

When you think of sugarcane, you naturally think of sugar, but not rum. Sugarcane was not a native plant in the Caribbean.

It is believed the Indians brought sugarcane to the island while they traded spices in this region. It came from Indonesia and went through China, India and then the Middle East. In fact, during the late 15th century, in most of the Ottoman Empire, sugar was called Indian salt.

Sugarcane grows in a warm climate with an annual rainfall of at least 1000 to 1200 millimetres from the moment the shoot grows.

The harvest time takes seven months, and in the West Indies, sugarcane is normally harvested from January until May. In Queensland, it’s between June and December.

An increasing part of the harvest is mechanised today, but some is still done manually with the help of animal carts and farmers. At the time of the harvest, the stem of the sugarcane is filled with a sweet, raisin-like substance.

The weather and time of the harvest are important, as the sugar can easily be affected and can be proven to ferment too early, which is why the sugar harvest is tested on arrival at the distillery.

After being tested for sugar, the cane proceeds to the crushing and pressing stage, where the juice is extracted and will eventually undergo fermentation and distillation.

Rum’s earliest recorded appearance

The earliest recorded appearance of rum dates back 1000 years, with its origin in India and China. It was in Barbados that the drink was first referred to by the name Rumbullion, which means real disorder. This is still used to describe rum.

People specifically started making the New World rum that we know and love today during the 18th century. The earliest recorded distillation was performed for the first time during the 17th century on the island of Barbados.

Sugarcane plantation slaves noticed that the molasses would take up a lot of space at the back of the sugarcane factory, and the sugarcane waste would seep out. It was a serious industrial waste problem, as this liquid did not serve any purpose. This liquid was called molasses.

The slaves and livestock ate the molasses, but it was still considered waste. Two pounds of sugar produced a pound of molasses, so the situation of a sugar plantation was like living in a swamp. They discarded it into the oceans sometimes.

One day, however, someone realised that by mixing the molasses with sugarcane juice while boiling and later fermenting this by-product, new alcohol was formed. This alcohol was called Rum. After that, molasses wasn’t considered just waste. Later, distillation took a role that removed impurities and produced the first modern rums.

Rum came to the New World on the long journey from the Mediterranean through southern Spain and the Atlantic Islands. It moved further along Colonial North America. England later became the distillery centre because of technical, abundant lumber production and metalworking. England even accepted gold as an acceptable currency during the Rhode Island rum period.

Caribbean Pirates were the first to popularise rum between 1560 and 1720—the pirates captured gold, silver, food and other valuable items as well as rum. However, they did not resell rum. They simply captured this specific item to consume.

At the beginning of the 18th century, when war was taking place at large, “Grog” was invented by the British Navy when Admiral Edward Vernon ordered a daily rationed mixture of rum and water instead of whiskey and gin. Grog was given this name because Vernon used to roam around the ship wearing an old grogram coat.

Rum made popular in the Caribbean

The Caribbean made rum popular, which led to the widespread consumption of the spirit in Colonial America. A rum distillery was also set up to support the popular drink on State Island in 1664. The rum manufacturer became New England’s largest, most prosperous and most popular industry. It was voted the world’s best during the 18th century.

It is said that during the American Revolutionary War, people drank an average of 13.5 litres of rum each year. During that time, the trade between Africa and the Caribbean formed. Molasses and rum were profitable, and the obstruction of the Sugar Act in 1764 could have led to the American Revolution. However, the popularity of rum kept steady even after the American Revolution.

One of the biggest pioneers in popularising rum was a Welsh man named Henry Morgan. He was one of the notorious privateers, who were much like pirates but were individuals commissioned by the government, slaveholders and landowners. He died in Jamaica as the Lieutenant Governor of the Island of Jamaica.

The world-renowned Captain Morgan spiced rum company is named after this real person who wasn’t as nice a guy as they portray in the cartoon Captain Morgan.

The British fleet captured the island of Jamaica, where rum was produced. Seeing the availability of rum, the British changed their daily ration of drink to the privateers, pirates and sailors from French brandy to rum.

Rum also became an important trade in South Wales, and the people earned a reputation for “drunkenness.” This was even though they consumed far less rum than the British.

In 1735, as Jorge Juan and Antonio Ulloa wrote, “There was a practice in the Columbian coast at Cartagena for officials to drink rum around 11 o’clock before noon. The regular and sober person also drank a small glass every forenoon, saying that it was good for the appetite and it strengthens the stomach. The lower classes of people practised the same. They drank local product extracted from the juice of sugarcane called agua ardiente de cane or cane brandy at 11 o’clock every day.”

You can see that the timeless spirit has a long and elaborate history in the world. It has been consumed for centuries and is still one of the most highly consumed spirits in the world.

Resources

https://jonbarron.org/article/drink-day-may-keep-dementia-away

https://www.wideopeneats.com/health-benefits-rum/

https://www.cwspirits.com/blog/some-health-benefits-of-drinking-rum.html

https://www.delish.com/food-news/g19868289/things-you-should-know-before-drinking-rum/

https://en.wikipedia.org/wiki/Rum

https://www.streetdirectory.com/food_editorials/beverages/alcoholic_drinks/origins_of_rum.html

http://mentalfloss.com/article/50991/brief-history-rum-and-11-kinds-you-should-be-drinking

https://www.britannica.com/topic/rum-liquor

https://www.townandcountrymag.com/leisure/drinks/g9077403/best-sipping-rums/

https://www.townandcountrymag.com/leisure/drinks/g2737/rum-cocktails/

https://www.bbcgoodfood.com/recipes/collection/rum-cocktails

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About the Author

Jocelyn Watts is a writer, photographer and editor of Jocelyn Magazine. Based on Queensland’s Fraser Coast, she explores food not just as nourishment, but as memory, culture and connection.

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