Posted by: Ted
On the twentieth day of Christmas my true love gave to me… a glass of Belgrove Rye whisky. And now for something a bit different from Tasmania. Peter Bignell is a top bloke and a bit of a mad tinkerer (as well as a sandcastle sculptor). He builds all of his own distillery gear, coopers his own barrels, converts chip oil into bio-diesel to fire his still, dries grain in old industrial tumble-driers, smokes experimental spirit with sheep poo and makes whisky using rye instead of the usual malted barley. If you ever get a chance to visit his Kempton digs then it is well worth the experience.
Rye is a trickier grain to work with than barley due to the way it goes gluggy during mashing and can get stuck during fermentation, but the effort is worth it thanks to the flavours that eventuate in the spirit. The nose has rhubarb, strawberry, apple and pear crumble as well as some marzipan, while the mouth brings stewed peaches and nectarines, pear drops, caramel and an ashy finish. If you’re bored with single malts and want to experience something different that is ethically crafted and special, start here.