In March of this year it was determined that the annual Tasmanian Whisky Week would be unable to go ahead in its usual format due to border restrictions and the restraints on tourists into Tasmania. Instead a virtual online event would take its place. However closer to the date the organising committee realised that two local-only events could proceed for small group tastings (max 50 persons) and the new guidelines forged a brilliant new format, which became the perfect setting to introduce our newest whisky.
During the lockdown, we’ve kept busy extracting cask samples throughout the bond store. In the Spirit Lab, we’ve married samples and cut the whisky to various strengths before sending off to our industry Tasting Panel in Melbourne for review, tasting notes and most importantly their seal of approval before we begin bottling.
Our bond store currently holds over 350 casks, a majority of which have been sourced directly from award-winning wine producers. Our portfolio includes casks that have previously held tempranillio, shiraz, mataro, grenache, cabernet, pinot noir and more. We have eight different spirits maturing. We’re on a journey of discovery to find out which wine varietals work best with our spirits. Should we select French Burgundy oak or Bordeaux and how does it compare to maturing the same varietals in American oak? Does extended toasting and heavy charring of wine casks necessarily bring out the best flavours in our whisky? We’re excited to discover what’s inside the casks and at the same time honoured to share those whisky findings with you.