Bill Lark

Whisky Waffle Podcast Episode 4

Posted by: Nick

Welcome to the Whisky Waffle Podcast: Tasmania Special! Where we waffle about Tassie whisky while drinking Tassie whisky! In this exciting episode we include:

– The Waffle, where we ramble about the merits and history of the Tasmanian distilling scene
– The Whisky, where we sample some high strength Tassie drams: Overeem bourbon cask and Heartwood Convict Resurrection
– Smash, Session or Savour, where Ted makes a difficult coastal decision; and
– Whisky Would You Rather, where Tasmania goes head to head against Scotland

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Larking about at Lark

Posted by: Nick and Ted

1a

Fact: the modern Tasmanian distilling scene was founded by Bill Lark.

Fact: the foundations for Whisky Waffle were laid down at the Lark bar.

Fact: it is rather shameful that we have never found the time to visit the Lark distillery

Recently the Whisky Waffle boys were down in Hobart with a rare free day to spend on whisky business, so we decided to take the opportunity to rectify an embarrassing gap in our Tasmanian distillery bucket list and tag along on an official Lark distillery tour.

1

We were about to run away with the barrels when we discovered they were empty.

Lark offers a two-hour daily guided tour of their distillery facility out at Cambridge, 15min east of Hobart. Our tour started at the Lark bar in Hobart where we met Guy, our guide, and the rest of the group. To work out in what order to hand out the complimentary Lark tasting glasses, Guy started off by asking how close everyone lived to the distillery. Surprisingly it turned out that we North West coasters were the only true locals, with the other guests ranging from Melbourne and Sydney to Alabama.

After introductions we all piled into the tour van, affectionately known as the ‘Drambulance’. On the way out to Cambridge Guy regaled us with tales of the history of the Australian whisky scene and the part Bill Lark played in its resurrection. The road into the distillery passes through the grounds of Frogmore Creek winery, the vines providing wild yeast that is encouraged into the Lark fermentation vats to help create the unique Lark flavour.

The distillery itself, in true Australian fashion, is in a large tin shed that overlooks the Coal River Valley. Upon arrival we donned fluoro vests and met Chris Thomson, the self-proclaimed ‘most experienced distiller in Australia’ (and who are we to argue with him).

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Chris Thomson was also thrilled to meet the two most experienced Tasmanian whisky bloggers in Australia! (again self-proclaimed)

To lubricate our minds before starting the tour we were provided with a dram of the Lark Classic Cask, a perfect breakfast whisky (or at any other time of the day for that matter). Guy and Chris took us through the distilling process at Lark, from the Bill Lark-designed peat smoker, to the fermentation and the distillation.

Along the way the way we were able to try wort (aka sweet barley juice), wash (aka unhopped beer) and new-make spirit, which was fruity and soft. Chris gave us some handy nuggets of distilling advice such as “when going from the fores to the heart we smell and smell and smell and smell and smell and smell” and “using our amazing distillers skills we make the first cut,” *moves hose casually from one vat to another* “Very technical”.

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Those are some niiiiice sparge arms!

The final part of the tour was spent in the bond store (also a large tin shed) where Guy told us about barrel making and aging. We were also able to try some Lark straight from the barrel, which Guy fished out with a spirit thief, as well as some whisky from sister-distillery Overeem. Also on offer were Lark’s whisky liqueur, Sláinte, and several variants of their Forty Spotted gin.

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Every Lark tour is a barrel of laughs.

At the end of the sampling session our merry band of tourers re-embarked the Drambulance and headed back to the Lark bar. The tour had been a pleasant and informative mix of whisky stories, hands-on experience, technical information and waffling. Most importantly, we Waffle boys were finally able to show our faces in public again and proudly say that we had been to the distillery that started it all.

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The best thing about whisky tour groups is that you all end up best mates at the end!

Lark Classic Cask

Reviewed by: Nick and Ted

Lark Classic Cask

It all started, as the best stories do, with a fishing trip. While waiting for some prime trout to bite in the Tasmanian Highlands, a man had an epiphany that would change the course of history.

The man reasoned that Tasmania has pure water, excellent barley and native peat bogs, so why then was no one making world class whisky there? That man’s name was Bill Lark and today he is revered as the godfather of Tasmanian whisky.

While Tasmania is now world famous for its whisky, the road was not an easy one. A ban on small-scale distilling had been in place for over 150 years, but that didn’t stop Bill from convincing politicians to overturn the law (presumably over a dram or two). Once the path was clear, Bill’s wife Lyn bought an antique 4 litre copper pot still and together they founded Australia’s first modern whisky distillery, the eponymous Lark.

While Bill has taken a step back from distilling duties, he remains to this day a champion of Tasmanian whisky. In 2015 he was justly recognised for his efforts by being inducted into the prestigious Whisky Magazine Hall of Fame, the first Australian distiller to achieve the honour.

Lark Distillery releases a range of products, including an excellent cask strength, a phenomenal distiller’s selection, epic special editions and of course, not forgetting their standard release, the Classic Cask.

If you know anything about Lark, you know that oranges is what it is all about and this becomes apparent as soon as you take a nose of the Classic Cask. The sweet citrus flavour blends with rich dark chocolate and vanilla, like a gourmet dessert in a glass. The chocolate comes to the fore on the palate, a mixture of milk and dark, followed by delicate oak, pepper and almond praline. The finish is medium length and slightly nutty.

Tasmania has waited a very long time to be able to drink this whisky. We will be forever grateful to Bill Lark for having the foresight and courage to take a step into the unknown and found a movement that is now respected and celebrated world wide.

Cheers Bill!

★★★

Lark n Ted

One state. Three ingredients. Unlimited flavour.

#TasWhiskyWeek

Whisky Waffle celebrate Tasmanian whisky

Posted by: Nick and Ted

Tasmanian whisky: One state. Three ingredients. Unlimited flavour.

Wafflers with waffles

Whisky Waffle are thrilled to help kick off the inaugural Tasmanian Whisky Week, an event we are sure will capture the hearts and minds of the whisky loving public. Throughout the week we will be showcasing a different Tasmanian drop each day and exploring the huge variety of flavours on offer in our small state.

From Hobart to Burnie, the week will be a celebration of the history, the people and of course, the amazing whisky itself. But what is it exactly that makes Tasmanian whisky worth celebrating? To answer that, we asked the people who know best, the folk working in and contributing to the whisky industry in our home state.

We turned first to the (designated) drivers and organisers of Tas Whisky Week, the beautiful Jane Overeem and the beautifully bearded Brett Steel:

Jane Overeem

Jane Overeem

Jane Overeem, Overeem brand ambassador and coordinator of Tas Whisky Week:
The authenticity, love and passion behind every brand – which results in amazing quality products!

Brett Steel, Drink Tas founder and coordinator of Tas Whisky Week:
The stories and the people! Whisky is being made all over the country now, but Tasmania is and always will be the homeland of Australian whisky. When Bill Lark got the laws changed in 1992 it ignited something in many of the island folk. Whisky production with the old-world techniques is a passionate affair and a patience game. I think Tasmanians value both of these elements; we are in no rush. Great whisky can’t be hurried, and where others may be focusing on scale and technology, I think the execution of Tasmanian whisky-craft is down to the pioneers in Tasmania who were hungry enough to make it happen in the first instance, and generous enough to teach others their technique. And because of that drive, that’s why Tasmania produces exceptional whisky, time and time again. I hope Tasmanian Whisky Week becomes a celebration of their story.

Next we spoke to the head distillers from two of Tasmania’s most influential distilleries, Lark and Hellyers Road, about their aspirations to be the next James Bond… and about whisky:

Chris from Lark

Chris Thomson

Chris Thomson, Lark head distiller:
Ask anyone who works in the industry and you will always come back to the people. Tasmanian whisky is built on an incredible brother and sisterhood where we are all just celebrating whisky, enjoying it with friends and family and trying to make each dram better.  As an industry we help each other out and share in each other’s success, usually with a whisky in hand! The thing I love about Tasmania’s distilleries is we are all just small enough that you might see this relationship in action. So what is it that makes Tasmanian whisky worth celebrating? It’s the same thing that makes whisky worth celebrating; the great people you meet over a dram.

Mark Littler

Mark Littler

Mark Littler, Hellyers Road head distiller:
Tasmanian whisky has come so far in such a short period of time and to be having our single malts recognised and distributed globally is certainly something to celebrate!

Tasmania’s down-to-earth whisky alchemist, champion sand sculptor and 2015 Bill Lark Award recipient provided some sage advice about our local industry’s lo-fi nature:

Pete Bignell

Peter Bignell

Peter Bignell, Belgrove head distiller and whisky alchemist:
It is all hand made in small batches. We don’t rely on computers to tell us when to make the ‘cuts’; it is all done by nose and taste. If it doesn’t smell or taste right then it does not go into a barrel – or come out of the barrel. We all use alembic pot stills that are inefficient at separating alcohol from the vapours in the still, but we exploit that inefficiency to bring exciting flavours along with the alcohol. It is all about flavour, not volume.

Two of Tassie’s newest members to the family got straight to the point about what goes into making a good Tasmanian whisky… literally:

Chris Condon, Launceston Distillery head distiller:
It’s a little bit of Tassie in a glass. Local grain and water, crafted into full flavoured whiskies by passionate people.

Damien Mackey by Paul County

Damien Mackey (photo by Paul County)

Damien Mackey, Shene Estate head distiller:
Tasmanian Whisky is a perfect storm: world-class barley and water, an ideal climate, time-tested methodology, passionate people and the steady hand of an intrepid leader, Bill Lark.’

Fifth Beatle and third Waffler, Alex ‘Moorsey’ Moores gave us a Braveheart-esque speech on the merits of the Tassie drop:

Alex Moores, founder of Dramatic Drams and Whisky Waffle guest reviewer:

Tasmanian whisky is all about the craft. Nowhere else did any anyone have the bravery and foresight to do something so momentous on such a small scale. You don’t do that because you want to take people’s money. You do it because you think those people are missing out on something truly great. Every detail matters to Tasmanian whisky distillers. Other distilleries in the world are built to even out the crinkles in their product; make a lot and hide its imperfections. Tasmanian whisky finds beauty in the chaos of variation; it makes something delicious, then breaks the mould and does it all over again.

Finally, the co-presidents of the Tasmanian Whisky Appreciation Society gave us vastly different (but equally accurate) responses about why Tasmanian whisky is worth celebrating:

Richard

Richard Stewart

Richard Stewart, TWAS co-president and Whisky Waffle guest reviewer:
In my opinion – the people! I mean everyone knows Tassie is the best place on earth, and everyone knows we’re blessed with the perfect climate, soil, water, animals, peat, foliage, moss, sunlight, ecosystem, etc etc  for growing grain, distilling, and aging whisky.

But to do any of this you have to have the right people – smart people, friendly people and a welcoming and supportive community behind them. People not afraid to step outside the box, take big risks, do unimaginable, amazing and sometimes weird things with water, yeast, grain and wood. And these people have placed their trust and faith in us, the locals, and given their all, asked us what we think – what they can do to improve and change what works and what doesn’t.

I think Tasmanian whisky is worth celebrating because it’s a nexus of harmony – perfect ingredients, perfect location, perfect people and a perfect community supporting all of this. Everyone in Tassie should be proud of the distillers, distilleries and the whisky produced, but the fact that the Tassie community is helping as well means we’re all a part of one big whisky family…  now that’s worth celebrating!

Tim

Tim Duckett

Tim Duckett, Heartwood founder, TWAS co-president and whisky palaeontologist :
You answered your own question. The whisky is ‘Tasmanian’.

We would like to thank everyone in our extended Tasmanian whisky family for embracing us (and putting up with us) and sharing their passion and wisdom with us. We are privileged to be a part of this celebration and wish it all the success in the world. Tasmania, keep on waffling.

Lads

Nick and Ted. Wafflers at large.

Tasmanian whisky: One state. Three ingredients. Unlimited flavour.

#TasWhiskyWeek

Tasmania and Whisky Waffle launch Tasmanian Whisky Week

Posted by: Nick

It seems we Wafflers are not the only ones who love Tasmanian Whisky! We reported recently that Whisky Live is coming to Tasmania for the first time. But, why stop there? The Tasmanian whisky community has decided to crash the party and create the inaugural Tasmanian Whisky Week.

TWW Logo

While we say ‘week’, it will in fact last for nine days between Friday July 22 and Sunday July 31 and will feature a number of industry events at Tasmanian distilleries, bars, restaurants – even barns! Throughout the week a number of distilleries will open their doors to host tours, rare whisky tastings, gourmet meals and more. You’d better hurry, though – tickets are selling fast!

Of course, Whisky Waffle will also be taking part in this week of festivities. Throughout the seven days leading up to Whisky Live we will be releasing a series of articles and reviews celebrating some of our favourite Tassie drops. Even if you are from another part of the world, log on to Whisky Waffle throughout the week to celebrate along with us.

Hellyers Road Whisky Waffle

Two Hellyers Road Whisky Walks for the price of one!

Among the many events taking place are exclusive tours of Lark, Overeem, Sullivans Cove and Hellyers Road, or a combination of the above, with Drink Tasmania.

For something more extravagant why not check out the whisky and cheese afternoon at Redlands, a whisky and food matching masterclass at Launceston Distillery, or the Shene Estate after dark tour.

Mackey Shene photo Paul County

Mackey AND Shene Estate! Wait… they’re the same thing? Picture courtesy of Paul County Photography

Perhaps you’re after something a little stronger, such as trying a range of amazing Heartwood products – or maybe you’d like to try some boilermakers with Belgrove’s Pete Bignell and his son, brewer Tom Bignell. Nant are not missing out either, hosting a meet-the-distiller two course lunch.

For those looking for something even more special, there is the Founders Dinner, a three course meal complete with rare Tasmanian whiskies and four of the most important men in the business: Bill Lark, Casey Overeem, Patrick Maguire (Sullivans Cove) and Mark Littler (Hellyers Road). If you have a little more time and money, there is the option of a two day jaunt around the Tasmanian highlands, visiting multiple distilleries and the very location of Bill Lark’s epiphany.

Drink Tas tour

Brett Steel, Pete Bignell and some happy whisky drinkers on a Drinks Tas tour

Finally, there is Whisky Live, the catalyst of the week and a compulsory visit for fans of Tasmanian and Scottish whisky alike.

It’s going to be a huge week. Our only regret is not being able to attend each and every event. One thing is for sure however – when it comes to Tasmanian whisky, there is a lot worth celebrating!

Wafflers and Brett

Cheers Brett! Tas Whisky Week. Let’s do this!

2015 Waffle Awards

Posted by: Nick and Ted

Whisky Waffle Logo 1

Welcome one and all to the most prestigious imaginary awards ceremony in the world of whisky writing. The Waffle boys have ignored the Australian summer heat and donned their black tie to present a group of worthy winners with an assortment of atypical accolades. All winning whiskies have been sampled by the lads in 2015 for the first time – although surely (hopefully) not the last. So, ladies and gentlemen, please find your table, help yourself to the canapés and sit back and enjoy: the 2015 Waffle Awards.

1 The Isle of the Drammed Award Whisky Waffle

The Isle of the Drammed Award for the best Tasmanian Whisky

Yes, we are a Tasmanian-based whisky blog, so why not include an award to showcase drams made in our fine state? Especially when they are this good! So with no further ado, we are proud to announce that the Isle of the Drammed award goes to:

Heartwood: The Good Convict

2015 Heartwood The Good Convict whisky waffle

We don’t often see eye-to-eye with Jim Murray. But in the case of this cask-strength monster from the genius independent bottler Tim Duckett, both the Wafflers and the Whisky Bible writer are unanimous in our praise. I mean, what’s not to like about a 15 year old Sullivans Cove French-oak port barrel matured whisky at a humble 71.3%? It is stunning.

2 The Tartan Slipper Award Whisky Waffle

The Tartan Slipper Award for the best Scottish Whisky

Scotland is the spiritual home of whisky (see what I did there?). So it seems only fair to dedicate an award to it. Plus, then no cheeky English distilleries can take it away from them! The 2015 Tartan Slipper Award goes to:

Balvenie 21 Year Old Port Wood

2015 Balvenie 21 Port Wood whisky waffle

We make no bones here at Whisky Waffle Central that we love all things Balvenie, but they’ve really outdone themselves with the 21 Year Old Port Wood. Smooth, sensual and with a refined complexity that hits all the right buttons, this is definitely no every day drinker (unless you’re rich that is. Slosh down whatever takes your fancy m’lord.), but a perfect dram for celebrating that special occasion with the ones you love.

3 The Pocket Pleaser Award Whisky Waffle

The Pocket Pleaser Award The perfect pick for the parched penny pincher

Our bank accounts know all too well how expensive buying bottles of whisky can be. This award celebrates the bottles which we turn to time and time again because – well – we can afford to. It is not the best tasting whisky in the world. But likewise it is far from the worst. This year, The Pocket Pleaser Award goes to:

Glen Moray 12 Year Old

2015 Glen Moray 12YO whisky waffle

“Dear Whisky Waffle, I want to impress my friends by drinking single malts, but I am a poor uni student with only a blend budget to spare. What can I do?” Never fear, we are here to help. Meet your new best friend, the Glen Moray 12 Year Old, as far as we can tell the cheapest single malt Scotch going around. For less than the price of a bottle of JW Black Label you can have a bottle of bonafide Scottish single malt. Full of honey, butterscotch and gentle spices, it’s pleasant and easy to drink, perfect for the Scotch novice and budget-conscious drammer alike.

4 The Weirdsky Award Whisky Waffle

The Weirdsky Award for the most WTF whisky

The Weirdsky Award celebrates, unsurprisingly, weird whisky. The more bizarre the better. Trust us; we are always on the lookout for some unusual drams. But in 2015 the one that took the cake was:

New World Projects Ginger Beer Cask

2015 New World Projects Ginger Beer Cask whisky waffle

What on earth would whisky taste like if matured in ginger beer barrels? This was the question that we asked ourselves when purchasing this New World Projects creation on a whim. The answer, it transpires, was simple: ginger-whisky (gisky?). It is unlike anything we’ve ever tried, and we love it! We take our metaphorical hats off to the makers of Starward for their mad-scientist-like experimentation!

5 The Bill Lark Award Whisky Waffle

The Bill Lark Award for service to the Tasmanian whisky industry

Named after the godfather of Tasmanian whisky, The Bill Lark Award is not presented to a bottle but instead to a person who has worked tirelessly to make the whisky scene here in Tassie as special as it currently is. It gives us great pleasure to announce the 2015 winner of The Bill Lark Award is:

Peter Bignell

2015 Pete Bignell whisky waffle

“Renaissance man” seems to be the phrase that gets bandied about when talking about Peter Bignell, founder of Belgrove Distillery, but it’s well suited. A seriously talented individual, Pete has a true knack for innovation. “Hmm… who wants to make boring old barley based whisky, why not make it using rye? Or oats? May as well just grow it myself too, and dry it in this old tumble dryer I found. But instead of using electricity from the mains, I’ll power it using biodiesel that I’ll make myself out of cooking oil from the local takeaway shop. Should I build the stills myself too? Yeah, why not, and I can power them using the biodiesel. Coopering my own barrels, that doesn’t sound too hard, give it a crack eh? Simple. And just to keep things interesting, in my spare time I’ll be a world class sand sculptor.”

To be honest, Pete doesn’t just win the Bill Lark Award for the excellent whiskies he makes, his contribution to the Tasmanian industry or his stellar environmentally responsible ethos, but for just being a sterling example of a human being who we can all look up to. Good on ya mate!

6 The Golden Dram Whisky Waffle

The Golden Dram for the best dram whisky in the world

I don’t think anyone would be surprised to hear that we tasted a heck of a lot of whiskies in 2015. So choosing one that stands out as the best would surely be a nigh-on impossible task. Not so. There was little doubt in our minds as we sampled this dram that we had found the 2015 Golden Dram. Drum roll please. The winner of the Golden Dram in 2015 is:

Bruichladdich Aramone Cask 9 Year Old Micro-Provenance Series

2015 Bruichladdich Aramone whisky waffle

I (Ted) would like to start by quoting myself from the day we tried this epic dram: “This is one of the best things I have ever put in and around the vicinity of my face!” You just know instinctively when you meet one of those rare drams that make the stars align in the heavens. When sampling it we described it as a nose-masseuse, as wine-maturation as it should be done, and with an once-tried-never-forgotten finish – thanks in no small part to the 57% bottling strength. All credit to Bruichladdich for crafting such a well balanced, interesting and delicious whisky. It certainly made our year. Find a bottle (if you can track down one of the 500 that was made) and try it. Your face will thank you.

Honourable Mention: We couldn’t fit it into the awards but we have loved the Aussie port-monster that is the New World Projects Lui’s Bar release. Expect a review in 2016!

Dishonourable Mention: To keep things fair we included a dishonourable mention for a dram that deeply disappointed us throughout the year. And this year, unquestionably it was the Glenlivet Founders Reserve. Glenlivet – what were you thinking??? #SaveThe12

What did you think of our awards? Some good picks? Or are we totally full of it? And to what would you have awarded the Golden Dram? Let us know in the comments – it’s always a fun discussion!

2015 outtake 2 whisky waffle

 

A Brave New World: Diageo invest in Australian distillery

Posted by: Ted

The whisky scene in Australia, by its very nature as a young and emerging industry, has hitherto always been gloriously independent. Brave and adventurous souls carving out their own mark in this new frontier of whisky making, men and women free to pursue their own ideologies and dreams. Very different to the crusty, entrenched old world, where the multitudes of distilleries are weighed down by centuries of tradition and the idea of a truly independent producer is hard to come by in the face of hungry multinationals.

Diageo

It was always going to happen you know. Never a doubt. You can bet your bottom dollar that ever since Bill Lark emerged from the Tasmanian Highlands as an enlightened being, the big boys have been keeping a very close eye on developments in the antipodes. If the Australian whisky scene succeeded in its ambitions, and my word it most certainly has, the sharks were always going to be circling ready. There have been a few nibbles here and there over the years, but finally someone has taken a proper bite.

Diageo, global spirits bigwig and owner of globally renown brands such as Johnnie Walker, Smirnoff and Baileys, has decided to take a chance navigating by the southern constellations and bought a minority share in Victoria’s New World Whisky Distillery, makers of Starward whisky. Starward, with excellent releases such as the Apera cask single malt or the quirky ginger beer cask, has been making waves both at home and increasingly overseas, so it is no wonder that Diageo has considered it to be a worthy venture to invest in.

How this moment changes the landscape in Australia is yet to be seen. It is only logical that as the industry increases, the big boys will continue to invest in distilleries they consider to be appropriate extensions of their brand. To be honest this is actually a really good thing for Australia, as it will allow for much greater growth within the sector, solidify the local market, give better extension into new overseas markets and help whisky in this country mature and gain further acceptance as an world class product.

New World visit 5

But… at the same time we have to hope that this evolution doesn’t come at the cost of the attitude and culture that makes Australian whisky unique. It would be sad if that spark was lost through homogenisation and the finance-driven whims of corporate overlords. The whisky produced by Australian distillers is exceptional, a sentiment backed up by a slew of prestigious awards; if the quality of the spirit was diminished through bottom-dollar bean-counting it would be a slap in the face to the ideals of the men and women who have worked hard to bring this industry to life. Then again, even the hardest-boiled rager-against-the-machine has to admit somewhere along the line that these guys seem to have some vague idea about what they’re doing, so hopefully good stewardship and passion for the product will win the day.

Actually, come to think of it, something quite extraordinary may emerge out of all this. As we all know, Diageo’s flagship whisky is the Johnnie Walker, the highest profile blended whisky in the world. If Diageo keep adding Australian cup winners to its stable, who knows, maybe we’ll see the release of a true-blue Aussie blend! Strewth, prepare ya cakehole for the dinky-di Jonno Walkabout “MAAAAATE” travel-exclusive series, featuring the likes of the ‘Bronze Surfie’, the ‘Flamin’ Pink Galah’ and of course, the ‘Blue Bogan’.

The future is here and it’s a Brave New World. Watch this space.

An afternoon at The Angel’s Share

Reviewed by: Nick and Ted

As Tasmanians we tend to think that our locally produced whisky is rather great. Unfortunately, the opportunity to taste a good assortment of the state’s bottlings is fairly hard to come by, unless you happen to have really deep pockets or are friends with Jeff Kennett. Hold on, so why not open some kind of boutique store in a beautiful location, stocking a comprehensive range of Tasmania’s finest drams for people to sample at their leisure? Luckily, that is exactly what an enterprising ex-expat couple has done.

AS 4

Two Wafflers off with the angels

Louise Payne and Sam Humphries grew up in North West Tasmania but left the state to pursue the highlife in Sydney. But you know what they say: a change is as good as a holiday, and the couple swapped the nations’ largest city for a popular holiday destination: moving into an old bank building in the picturesque town of Stanley. Initially unsure of how to utilise their time, they saw an opportunity in the fledgling Tasmanian whisky market and seized it. Sam, member of local band ‘Charlie Don’t Surf’, described this business venture as: “riding the crest of a wave”.

Today the couple have transformed their old bank into a whisky drinking nirvana called ‘The Angel’s Share’, even converting the bank’s old safe into a whisky vault. As Stanley is only an hour’s drive from their hometown, the Whisky Waffle boys decided to pay Louise and Sam a visit – and sample a portion of their amazing range. Neither Waffler wanted to be designated driver, so they booked a cottage within stumbling distance of their destination. The only question when faced with an entire wall of Tasmanian whisky was: where to start?

AS 5

Sam Larking about

We decided to right a wrong and sample the wares of a distillery we had scarcely tried before: Belgrove. The creations of Tasmania’s mad scientist of whisky, Pete Bignell, were whiskies like we’d never tasted before and we were grateful for the opportunity to sample them. We then moved onto Nant, investigating some of their vatted malts: the Homestead and the Old Mill. After some musing we decided that, while pleasant, we preferred their cask-specific releases better.

AS 2

Small drams amuse small minds

What would a tasting of Tasmanian whisky be without Lark? We had a cask-strength face-off between the port and sherry-barrelled releases, which remained unresolved as Nick preferred the former while Ted the latter. Our languorous afternoon of whisky tasting concluded with the heavy hitting Heartwood. We’ve rarely seen such a range of Heartwood expressions – if you’re interested in trying Tim Duckett’s colossal creations, then this is the place to come. We tried the Devil in the Detail – Heartwood’s strongest release yet at a whopping 73.5% – and the Good Convict – a gorgeous Sullivans Cove-distilled number which we decided was probably the pick of the day.

AS 3

‘Hey baby, do you come here often?’

If you are curious to find out what Tasmanian whisky is all about, but you are unsure of what to purchase – or even where to start – then a trip to the Angels Share is a dram good idea. It gives you the rare opportunity of try before you buy thus avoiding spending large sums of money on whisky you don’t necessarily enjoy. The Tasmanian whisky industry and the bar have a symbiotic relationship: Louise and Sam will happily point you in the direction of distilleries you like, but the friendly atmosphere, stunning surrounds and of course the whisky itself will keep bringing you back to spend another lazy afternoon in the beautiful town of Stanley at the Angels Share.

AS 1

Louise giving us some support after an afternoon of sampling quality Tasmanian whisky

A whisky book review: Kudelka and First Dog’s Spiritual Journey

Posted by: Nick and Ted

A day at the Whisky Waffle office usually involves drifting about sipping rare and expensive whiskies and confabulating to each other about them (that’s the story we’re sticking to at any rate). Well, for once we’ve actually sobered up and stopped rambling long enough to read a book. Not just a distillery booklet from out of a whisky tube either, but a whole volume on one of our most favourite subjects in the entire world. Luckily for us there were pictures too…

Bikie Book

“This is a ridiculous book,” Jon Kudelka firmly states with the opening sentence of the tome. He’s not wrong either. But when the story is about the odyssey undertaken by two cartoonists on electric pushbikes as they travel around Tasmania’s nine operating distilleries, what do you expect?

Kudelka and First Dog’s Spiritual Journey is a mad tale of discovery and comradeship, of long hill climbs and aching thighs, and of spotting local wildlife (or in Dog’s case, not spotting local wildlife). Firstly and foremostly however, it is a tale of whisky. The quest begins when two Walkley Award-winning cartoonists, Jon Kudelka and First Dog on the Moon decide they want to drink lots of Tasmanian whisky and get the internet to pay for it. One successful crowd-funding campaign later, the intrepid duo set off from Hobart on their electric bicycles, puncture repair kit at the ready.

Kudelka and First Dog’s chosen mode of transport turns out to be perfect for drinking in the beautiful Tasmanian scenery as the duo meander between distilleries, although they also learn the hard way about what happens when your electric bike runs out of juice (and we’re not talking about whisky – that stuff flows freely).

Over the course of two weeks they learn about whisky making from the horse’s mouth, spending quality time with industry greats such as Tim Duckett, Pete Bignell and Bill Lark, who personally cooks them a meal at his peat bog. As well as hanging out with the Tasmanian distilling pantheon, the boys also meet a lively cast of characters who variously offer them angry cheddar, yacht rides, stuffed foxes and advice on why you should always run over a Tasmanian Tiger if given the chance.

As well as being a rollicking yarn, the book is also highly educational. With the aid of informative cartoon infographics, Kudelka and First Dog give some valuable advice on how to drink whisky: “Step 1: put a bit of whisky in a glass. Step 2: Drink it. The end.” First Dog also offers a lengthy discourse on his theory about why all goat based products, or indeed anything to do with goats full stop, should be avoided at all costs. This is life changing stuff people; take heed fellow wafflers.

If you are interested in Tasmanian whisky, then this is the book for you. If you are interested in the drunken ramblings of two cartoonists, this is also the book for you. The hilarious anecdotes, friendly banter and whimsical illustrations are a truly laugh-out-loud combination.

Bike Waffle

We imagine the trip went a little like this…

We’d thoroughly recommend checking it out – the only real question is whether to buy it from Kudelka:  http://www.kudelka.com.au/kudelka-and-first-dogs-spiritual-journey/ or from First Dog: http://firstshoponthemoon.com/products/first-dog-and-kudelkas-spiritual-journey

Either way, you should look it up. After all, it’s recommended by two out of two cartoonists surveyed. And two out of two whisky bloggers as well.

Tasmanian Whisky Tours: a story worth telling

Posted by: Nick

Before there were convicts there was whisky.

But before there was Tasmanian Whisky Tours, there was a distinct lack of access to Tasmanian whisky distilleries.

Enter Brett Steel, a man with a vision. He realised that Tasmania was entering a “golden age” of whisky creation and wanted to give the public a chance to travel to these distilleries, meet the people that make the whisky and hear their stories. Thus Tasmanian Whisky Tours was born.

I caught up with Brett to find out a bit more about the tours.

WW1 TWT Brett

“From my first visit to Tasmania in 2008 I fell in love with the place”

Brett grew up, not among whisky makers, but instead with a strong wine background. This is hardly surprising, as he lived near the great wine region of McLaren Vale. He moved from South Australia to Hobart in 2011 with intentions of starting up a bar selling Tasmanian whisky, assuming that once he was in the state there would be easy access to the distilleries making the product he intended to sell. However, he quickly found this was not the case.

As more distilleries opened up, Tasmania rapidly became a join the dots puzzle. The state suddenly had a whisky trail! And Brett? Well he had a car! He realised that no one in their right mind wanted to drive themselves to distilleries and now there was a real touring opportunity. So Brett took the plunge and decided to become… a professional designated driver!

There is, of course, more to it than that. Brett is a man after our own hearts. He is a waffler. As well as tasting the flavours of the drink, he was passionate about hearing the tales told by the people behind the whisky.

WW2 TWT at Redlands

“I wanted this to be about storytelling, as much as whisky”

Brett’s aim for the tours is not so much to give an educational and scientific description of how whisky is made. Instead he is more interested engaging with the people who make the product and hearing about the struggles and adventures they have had along the way. After all, the whisky-makers are just ordinary people doing something they love and they certainly have a tale or two to tell. Brett believes that whisky and story-telling are “perfect bed-fellows” and his guests, after meeting the story-tellers themselves, cannot help but agree.

WW3 TWT at home base 2 bnw

“The trick is to try to cater to all levels and not to have anyone feel excluded”

Brett’s first tours began running in early 2014 and the business has been growing in popularity ever since. The rise in profile of whiskies made in the state has given the business a boost, and Brett has found himself chaperoning journalists, whisky experts, and even cartoonists!

The tours run on Wednesdays, Fridays and Sundays and visit a wide range of southern distilleries – and also get to taste some from further afield. Sessions begin at 9am at the Lark cellar door, and proceedings commence by reclining in comfortable chairs and chatting about the history of Tasmanian whisky. Guests are then loaded into the van and driven around the beautiful Derwent Valley or Tasman Peninsula.

There are many highlights on each tour for Brett: the picturesque setting at McHenry’s Distillery in Port Arthur, the paddock to bottle experience at Redlands Estate, and the unforgettable yarns spun by “renaissance moonshiner” and “champion sand-sculptor” Pete Bignell at Belgrove.

Of course, much like everyone has a favourite whisky (or gin, or brandy, or apple schnapps – which are also sampled on various tours) everyone has a favourite stop, and you won’t know which is yours until you travel there.

WW4 TWT at Nant

“To me whisky is the perfect social lubricant”

I absolutely adore this quote and cannot agree more wholeheartedly. Brett believes, as we do, that whisky is a very social experience, and when presented with context, such as the people who create it and the processes they use, guests will get so much more out of every sip.

He says that sharing the narrative of Tasmanian whisky, past, present and future, is half the experience of the tour. The characters that are met along the way and the real passion they exhibit, gives true meaning to the boutique hand-crafted product that we at Whisky Waffle love.

WW5 TWT at Bothwell

Brett, like all of us, confesses to loving Tasmanian whiskies and their rich flavour. But he is also fascinated by the history and stories behind each of the distilleries.

“When you put the two together and add the dynamic of a mix of different people, it’s pretty hard to beat that experience – no matter where in the world you travel.”

Find out more about Tasmanian Whisky Tours at their website.

Photos by Andy Wilson at  Everything Everything.