Amber Lane Apera Cask #100 Single Malt Australian Whisky

Lovers of Amber Lane rejoice! Amber Lane's latest release, Apera100, is finally here. After 4+ Years in the aptly named Apera Cask #100, and a short few months in Oloroso to round it out, this dram is rich and decadent like nothing else. Dark syrup glazed fruits, treacle and ginger-spice biscuits mix with a nose oozing with honey and that characteristic savoury note the distillery is adored for.

We got to try this at our last tasting with Rod Berry, alongside the yet to be released Pineau cask, needless to say, it was a hit on the night. If Apera 87 was anything to go by, this will be yet another award winner...

Official Tasting Notes:

"Gorgeous nose of honey, mushrooms & toffee. Opulent taste with notes of ginger nut cookies, stewed pears, sugar glazed apricots, treacle, demerara sugar, walnut oil, and earthy rainforest hummus.  Rich, complex and delicious with a long and pleasing finish."

Amber Lane is a whisky distillery based in the Yarramalong Valley on NSW's Central Coast. It was founded in 2017 by two amateur astronomers and friends, Rod Berry and Phil Townsend. The duo have since committed themselves to crafting excellent spirit and spared no expense in sourcing top quality, large format ex-bourbon barrels (primarily sourced from Heaven Hill) and bodega ex-Pedro Ximenez casks. 

They took their time with maturation, waiting until the whisky was ready for bottling, rather than rushing to market after the minimum 2 years. 

Amber Lane's Ethics:

• Consistent high-quality mash bill that creates pleasing new make with an emphasis on the original barley together with a creamy sweetness
• Double-distillation using a pot still designed to maximise copper-contact, thus producing more complex flavour chains;
• The very best seasoned barrels, sourced from premium producers of Spanish Pedro Ximenez and Oloroso Sherry and Kentucky Bourbon;
• Maximised ageing  to produce more complex flavour profiles, using larger barrels than many other Australian whisky producers (mainly 200-250L casks)
• Skilled blending of individual barrels to produce consistently delicious whisky;
• Non-chill-filtration in all expressions to preserve as many of the flavour-producing esters and congeners as possible; and
• A conscious preference for releasing our whisky at higher alcohol strength.