American oak ex-bourbon cask single malt that has been finished in French oak port casks by Tasmaina's Hobart Whisky.
Batch 19-004 was bottled 11 June at 48.6%
Nose: Sweet malt and vanilla caramel over hints of dark fruit lingering beneath.
Palate: Opens sweet and creamy then builds across the palate to warm toffee pudding with the alcohol coming in late and clean. A gentle peppery chorus is there in the background to complete the picture. Complexity and subtle elegance are the keynotes.
Finish: A long and satisfying warm finish with lingering vanilla bean and some faint floral notes over some subtle peppery zing.
Hobart Whisky single malt is distilled at Devil's Distillery in Moonah, about five minutes north of Hobart's centre.
They are distilling with Westminster barley, which has been the go-to strain since Franklin was phased out, which is malted at Cargill’s in Devonport before being milled and brewed into wash at Devil’s Distillery. Distiller Brian Hinson then works with an 1,800 litre copper pot still, designed by Tasmania’s own Peter Bailly.
Some of the biggest innovations and experiments are coming through cask finishes. As well as whiskies matured and/or finished in ex-bourbon, ex-port and ex-sherry barrels, Hobart whiskies have seen the insides of pinot noir, stout, rum maple, sauvingnon blanc botrytis and rose wine barrels.
- Single Malt
- Devil's Distillery