Reviewed by: Nick
In Scotland, independent bottling of whisky is commonplace. Companies such as Gordon & MacPhail, Berry Brothers & Rudd, Flora & Fauna – basically anything with an ‘&’ in it – run successful businesses and produce some fine drams. In Tassie, well, it’s a little rarer. While Trappers Hut and Tasmanian Independent Bottlers are coming along nicely, there’s one name leading the way: Heartwood.
Heartwood was created by Tasmania’s own mad scientist of whisky, Tim Duckett, whom I imagine spends his days bent over a steaming cauldron of luminous Tasmanian whisky, stirring it with a wooden oar and chanting “double double toil and trouble”.
If you’ve ever come across a bottle of Heartwood, you’ll attest that it was unquestionably a memorable drop. There’s certainly a lot to remember, from the wonderful designs on the labels to the distinctive names: ‘Vat Out of Hell’, ‘Release the beast’ and ‘Any Port in a Storm’ to name a few. However, the most memorable aspect of any Heartwood bottling – by far – is the strength. The ABV of all releases ranges from percentages in the mid 60s to percentages in the mid 70s. That’s right – mid 70s!!!
The bottle I decided to purchase sits at an eye watering 72% and is called the ‘Convict Resurrection’, part of a series of convict-inspired bottlings referring to Tasmania’s original function as a penal colony. The whisky comes from Sullivans Cove barrel HH0239, which was an American oak ex-port cask. And boy, is it something.
Every aspect of this whisky is massive. The nose hits you like a boxing glove wielded by Sugar Ray Leonard, teeming with creamy fruit flavours like plum jam spread on rich brie. As is to be expected, the palate also packs a punch – taking a sip is like wrestling a crocodile – and yet there are so many flavours to be found: raisins, nutmeg, pinecones and blackberries – perhaps with the thorns still attached!
The finish is the most surprising element of the whole dram as it is incredibly smooth. It seems to evaporate at the back of your throat, leaving the most glorious lingering warmth with notes of jam and honey.
If you ever see a nip of Heartwood available anywhere – don’t think – just buy it. Sure, it’ll be pricey, but only 200 or so of each bottle is made and once they’re gone, they’re actually gone. Heartwood fans don’t buy the stuff to leave it sitting on a shelf.
Seriously, try it if you can. I promise it will be memorable – in the best possible way.
Tasmanian whisky: One state. Three ingredients. Unlimited flavour.
72%?! This is definitely one I need to seek out. With that kind of power I’m surprised to hear you find it smooth on the finish. I’ll keep an eye open for if it ever pops up in DC, though I highly doubt. Shame. – Peat
You’ll be unlikely to find this exact one, but there are some stellar releases coming up – one Lark-distilled, oloroso-matured nearly-15-year-old I’ve got half an eye on…
And the finish is the most surprising thing – it really does just evaporate as you drink it – in a completely satisfying way.
I’ll pour you a dram if you’re ever in Tas.
Keep on waffling,
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