单一麦芽俱乐部重要通知
Jan 2017 - Club Rule Changes
Club Contribution has increased from 25% to 45%
Previously for every bottle a member contributed to the club's whisky library, 25% of that bottle would be reserved for club activities. From Jan 1st 2017, for every bottle contributed to the library, the club will get 45%.
What this means in practice is, that while the amount of credits you receive for your bottle will remain the same (the credits will equal the price you paid for the bottle on the receipt), the per shot price for that bottle will now increase.
The prices on existing bottles will stay the same.
No Membership Fees for 2017
Some of you may have noticed that we had planned to introduce a joining fee for our club this year.
Due to the fact that we have increased the bottle tariff from 25% to 45%, we have decided not to bring in joining fees to our club this year.
Jan 2017 - Tartan Scarf Party
Our first event of the year is going to be a tartan scarf party, where all guests will receive a real tartan scarf. More details coming soon.
Jan 2017 - A Chinese Whisky : Jin Whisky
We have a crazy plan to make a whisky right here in Tianjin (Tianjin... Jin Whisky). There are a lot of good reasons to try and make whisky here, and we will be putting together a proposal over the next month or so, so please stay tuned.
Jan 2017 - Whisky Lesson Videos
We have started developing some basic whisky lessons filmed in our bar. Our first lesson video is now on our videos page and it goes over how to pronounce the scotch whisky bottles in our bar. There is an English and a Chinese version available.
Nov 2016 - Konrad and Sylvia are back from Tasmania
In March 2016, Konrad and Sylvia went to Tasmania to meet some new friends, learn some new things, and have some new experiences.
After 8 wonderful months, both Sylvia and Konrad are now back in China with a whole heap of amazing experiences and stories.
Follow their experiences on Facebook, the Amazing Tasmania Website, or on our summary page.
Oct 2016 - Sean has left the Club
After 2 years working at our club, our bartender Sean Diao has decided to move on and focus on coffee rather than whisky.
We thank him for his amazing service to the club and wish him well in coffee. We hope that he will always maintain his interest and passion in whisky.
