Culture Trip - Talisker - Discover The Wilderness Bar

EPISODES

Queues of hungry wild spirits gathered around the fire table, as Creevy served up delights such as smoked wild mushroom and goat-cheese tacos, salted crusted baby potatoes with Venezuelan salsa, Megrebi chicken (a North African lemon chicken dish), as well as fire-roasted pineapple with home-made ice cream and toasted hazelnuts – and, of course, everything was served on recyclable wooden plates. Talisker has the ambition to reconnect people with the things that matter most and to nurture the wild spirits that live in everyone; the Wilderness Bar was not only the perfect place to do this but also the ultimate way to send the rowers off on the adventure of a lifetime. Speaking to the rowers, Aiken implored them to enjoy even the hard times that lay ahead: “When you’re tired and worn out, it’s easy for your mindset to wander in a negative direction, something that you can decide to reverse quite simply. Hold on to every hurdle and challenge as the potential to grow and look back on fondly in the future.”

“Everyone had such an infectious passion for the adventure which was embodied in the Wilderness Bar”

“The Wilderness Bar was created to bring together a tribe of wild spirits”

A pathway created from giant beach stones and wooden slats took guests to the first bar, where they were greeted by Italian bartender Giorgio Lupi, who recently won a search for the Wildest Bartender in the World. His signature cocktail was The Jumping Whisky: Talisker 10, salmon syrup, egg white and salted lemon juice, topped with dill and dried seaweed. “This is a drink for sea lovers,” noted Lupi. “Talisker 10 has distinct characteristics of the ocean, along with a deep smokiness, which I wanted to enhance with my chosen ingredients.” In the main area of the Wilderness Bar, the wild spirits mingled in the afternoon sun, listening to stories from Talisker Whisky Atlantic rowers, both past and present, as well as ocean conservationists, Parley for the Oceans, endurance athlete Ross Edgley and adventurer James Aiken. “Having arrived in La Gomera after a week at sea, sailing from Gibraltar, it was refreshing to be immediately surrounded by the positivity and enthusiasm of everyone,” said Aiken. “From the racers to the great speakers, everyone had such an infectious passion for the adventure which was embodied in the Wilderness Bar.” Wild foraged food was served and prepared over an open fire by Wild Chef Kieran Creevy, on aFireTable, designed by film maker and friend of the brand, Guy Ritchie. “Feed your body, feed your soul,” said Creevy. “Food is so much more than just a means to fuel our body; great-tasting food can have such a huge impact on us psychologically and really uplift our spirits.”

Out in the Atlantic, there’s no signal, no internet, just rolling ocean as far as the eye can see. You get a sense of the vast feat that the rowers of the Talisker Whisky Atlantic Challenge endure throughout their 3,000-mile (4,800-kilometre) journey across the Atlantic from the coast of La Gomera to Antigua. But to celebrate the rowers before they set off, the Wilderness Bar was created to bring together a tribe of wild spirits, outdoor enthusiasts and ocean conservationists ahead of the great wild adventure. Getting to the bar was a challenge all its own; a boat and a short dinghy ride brings you to a secluded, stony beach, lined by a wall of tall, jagged and eroded rocks. Built entirely from sustainable and natural materials, the bar, based on La Gomera close to the start line, took just one week to make ahead of the launch of the race, thanks to its simple but striking design – and then it disappeared the following day, without a trace.

EPISODE 05

The Wilderness Bar

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WILD SPIRITS MADE BY THE SEA

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“I got introduced to them through a text message,” says Stratton. “And then we spent the next few weeks, about once a week, getting on Skype phone calls.” Despite their not knowing one another beforehand, he found that an easy kinship emerged between the four: “Just like [with] all veterans, there’s a natural brotherhood, friendship and shared experience that made it all a natural fit.” In addition to their shared experience of being veterans, all four also have an affinity for the natural world, whether as a result of their military service or, like Stratton, due to their upbringing. “I was raised outside,” says the former Marine. “Grew up in Denver, Colorado, an hour's drive from some of the most majestic peaks in force in the world. I’ve spent a lot of time in those mountains, but I’ve really not had a ton of experience out on the ocean, so I’m really excited to get this true experience out on the water for an extended period of time.”

“Everyone had such an infectious passion for the adventure which was embodied in the Wilderness Bar”

“The Wilderness Bar was created to bring together a tribe of wild spirits”

Around the time former US Marine Evan Stratton was discovering he missed the camaraderie he’d found in the service, he attended a fundraising gala in 2018 – and his life took a new course. He heard the story of Fight Oar Die – an all-American, all-military-veteran rowing team that competes in the Talisker Whisky Atlantic Challenge annually. “I’m hearing about these four veterans who are going to get in a boat and row the Atlantic Ocean. My eyes lit up, like yes, I want to do this.”

The Wilderness Bar

EPISODE 05

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in association with

wild adventures

ROWING FOR A CLEANER OCEAN

THE WILDERNESS BAR

ATLANTIC AMBITION

Rowed Less Travelled

Fight Oar Die

ROWHHOME

ALL EPISODES

The Wilderness Bar

EPISODE 05

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A pathway created from giant beach stones and wooden slats took guests to the first bar, where they were greeted by Italian bartender Giorgio Lupi, who recently won a search for the Wildest Bartender in the World. His signature cocktail was The Jumping Whisky: Talisker 10, salmon syrup, egg white and salted lemon juice, topped with dill and dried seaweed. “This is a drink for sea lovers,” noted Lupi. “Talisker 10 has distinct characteristics of the ocean, along with a deep smokiness, which I wanted to enhance with my chosen ingredients.” In the main area of the Wilderness Bar, the wild spirits mingled in the afternoon sun, listening to stories from Talisker Whisky Atlantic rowers, both past and present, as well as ocean conservationists, Parley for the Oceans, endurance athlete Ross Edgley and adventurer James Aiken. “Having arrived in La Gomera after a week at sea, sailing from Gibraltar, it was refreshing to be immediately surrounded by the positivity and enthusiasm of everyone,” said Aiken. “From the racers to the great speakers, everyone had such an infectious passion for the adventure which was embodied in the Wilderness Bar.” Completing the experience was Wild Chef Kieran Creevy, who served a selection of delicious dishes with foraged ingredients, prepared on a fire table lent to the event by director Guy Ritchie. “Feed your body, feed your soul,” said Creevy. “Food is so much more than just a means to fuel our body; great-tasting food can have such a huge impact on us psychologically and really uplift our spirits.”

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THE FINISH LINE