dram

Reviewed by: Nick and Ted

We make no bones about the fact that we are ardent lovers of Lark. We will go to our graves swearing blind that our superlative wafflings are not just a bunch of old guff (in fact, many top whisky critics agree with our views). For those willing to make the journey, proof of Lark’s greatness can be found at their cellar door.

If you are one of the lucky acolytes to enter Larks lair, you will be met with a sherry monster of epic proportions. The Lark Sherry Double Cask Limited Release is matured for most of its life in a first-fill barrel, and then transferred for the last six months into another first-fill barrel. Apparently the transfer process causes high amounts of evaporation, helping to intensify the flavours.

Our first impressions of this whisky were huge. This is, without a doubt, one of the biggest, boldest noses we have ever come across; something that makes the entire cast of Asterix look like Tintin. This is Pinocchio if he embarked on a career as a lawyer. As soon as the glass enters the vicinity of your nostrils you are enveloped by a huge, warm blanket woven from raisins, figs, chocolate, golden syrup, honey and oak.

The first sip instantly hits you with a warm lively glow. Thanks to the 59.2% alcohol the mouth rapidly dries, leaving a satisfying bitterness across the back of the palate. This is a complex and challenging dram to be sure. Each sip reveals more layers of flavours, both subtle and bold.

Sadly for those with no immediate plans or means to travel to Tasmania, the Sherry Double Cask Limited Relase is only available at the Lark cellar door. For those who are within reach (hooray!), make sure you have a taste before the very finite number of bottles evaporate like the angels share (or before the Whisky Waffle boys drink it all!) Sitting at Lark’s bar, sipping double sherry matured whisky can only be described as pure ‘Larksherry’!

(Cheers to Dave at Lark for coining that one after mishearing a comment)

★★★★

Reviewed by: Nick

Tasmania is rapidly becoming known as the ‘Whisky Isle’ of Australia. Not only are distillers here in my home state creating award winning produce, they are also experimenting with new methods to create unique whisky. Hellyers Road Distillery is no exception to this, and perhaps their most interesting expression is their Pinot finish.

The Tasmanian wine industry is already thriving, with cool climate wines such as Pinot Noir being made exceptionally well, particularly in the Tamar Valley. It is from here that Hellyers road sources barrels to transfer previously bourbon-aged spirit into for the final six months of its maturation.

The difference this process makes is marked. One glance tells you that this is a very different whisky to the Original release. Its colour is no longer light and pale; instead it is enticingly golden. The nose is equally varied. There are still the typical buttery notes to be found, but now these are infused with fruits such as raisins and dates. The palate is rather light, but gone are some of the sharper, rougher flavours of the Original. Instead there are dry, almost sour notes, competing intriguingly with the more expected flavours of vanilla and toffee. The finish is spicy, the added kick from the alcohol percentage of 46.2% clearly apparent. Finally, you are left with the trademark Hellyers Road buttery notes that remind me of not so much a cake, but rather uncooked cake batter.

The Pinot Noir cask is a fascinating malt. Undoubtedly more interesting and complex than its cousin, the Original, it is also smoother and easier to drink. While not yet a perfect whisky, it certainly shows that experimentation has more than paid off for Mark Littler and Hellyers Road.

★★★

Whisky Waffle

Two Tassie boys talk whisky

Hellyers Road Pinot Noir Finish