The second whisky release from the Baker Williams distillery in Mudgee.
Dubbed â€˜Lachlan IIâ€™, this is once again distilled from barley, wheat and rye malts in their 400 litre still. It has been matured in an ex-port cask, re-coopered in Tasmania into 100 litres.
Distilled 22 October 2016 and bottled 22 March 2019, the cask has been split into two releases â€“ this is the cask strength expression, which arrives at 68.8%. 99 individually numbered bottles have been released at cask strength, with the remaining to be offered at a later date at a lower ABV.
Tasting notes by The Oak Barrel:
Nose: Rich cereal and popcorn, peanut oil, grain mix. Softens with time.
Palate: Sweet in the mouth, touch of licorice, growing nuttiness.
Finish: Hazelnut chocolate on the finish. Long lingering finish of milk chocolate.
Comment: This is perhaps more unusual that Lachlan I, but itâ€™s a better balanced whisky. The finish, in particular, is very pleasing given the dynamic climate it was matured in.
The Baker Williams distillery was established in 2011 by Helen Baker and Nathan Williams. Located in Mudgee in New South Walesâ€™ Central West, they have been making craft spirits and liqueurs in the otherwise wine-dominated region.
- New South Wales
- Mixed Grain
- Baker Williams