gin

The 25 days of Aussie whisky – Day 12: Tasmanian Independent Bottlers TIB??005

Posted by: Ted

On the twelfth day of Christmas my true love gave to me… a glass of Tasmanian Independent Bottlers TIB??005 whisky. Tim Duckett is a man who likes his whisky strong. Chances are that if you have been paying even the slightest attention to the Tassie whisky scene, you will have heard of his bonkers Heartwood label, which releases independently-aged whisky at an average ABV% of somewhere in the mid-sixties (the strongest was 72.5%!). Apart from being totally amazing, the Heartwoods also all cost an arm and a leg (and a liver), so to make things more accessible Mr Duckett created Tasmanian Independent Bottlers as the baby brother to Heartwood. TIBs are still independently aged, but ‘only’ range in the high 40’s-low 50’s percentage wise, so the price is much friendlier.

The spirit for TIB??005 was sourced from an undisclosed ‘Renowned NSW Distillery’ (hence the ‘??’ in the batch code. Potential contenders include Archie Rose, Blackgate and Corowa) and then aged in ex-sherry casks in Hobart. The nose is tremendously citrusy, almost gin-like in nature, with citronella/lemon myrtle, pepper-berry and coriander seed as botanicals. It’s lighter on the mouth than you would expect considering the 49.1% strength and has an odd earthy, ashy quality which make me suspect that some sort of peating has occured. The TIB??005 is a super quirky whisky and one that will give the experienced dramist an interesting conundrum to puzzle over.

#whitepossumspirits

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Welcome to the Southern Wild

Posted by: Nick and Ted

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Yes, Ted hit his thumb with a hammer

Compared to the glut of distilleries in the Southern region of Tasmania, the North West has been fairly light-on for dram making. To be accurate, hitherto there has actually been just the one producer (although they make up for that by being the largest in the Southern Hemisphere). Thankfully, that paucity is set to change with the opening of a new kid on the block – say hello to Southern Wild distillery.

Based in Devonport, Southern Wild is the brainchild and consuming passion of one George Burgess. We first met George at a dinner in 2014 where he confided to us his dream of establishing a distillery in his home town and “teaming up with other passionate specialist Tasmanian producers to create small batch varieties of unique hand-crafted and seasonal/rare finest quality distilled spirits and liqueurs”. Our response was ‘nice one, it’s good to have dreams’, but boy has he really followed through with that threat!

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George: one day this will be whisky!

A food technician by trade, George has already spent years developing the skills and know-how that has allowed him to dive deep into the world of distilling. He loves discovering new ingredients for his gin-making and tinkering about with different flavours and scents. In fact, the name Southern Wild was inspired by the raw natural beauty of the places he finds some of his botanicals. “I’ll be going down some rough bush track, no phone signal and a nagging feeling of lurking cannibals. Suddenly the bush will clear and you’ll find yourself in this beautiful location encircled by nature and meet the most friendly, down-to-earth folk tending this amazing locally-grown produce.”

Formerly known as Devonport Distillery, Southern Wild has moved about a bit over the years – and its shiny new venue is not even its final location! Devonport has been going through a bit of an identity crisis of late which has led to the creation of what is known as the ‘Living City’ project. In a nutshell, this venture aims to knock down chunks of an inefficient and spread out CBD and rebuild them with a focus on fresh local produce, performing arts spaces and, eventually, a foreshore precinct. The former will be housed in a glamourous farmers market known as Providore Place, with small pods for local producers such as Southern Wild Distillery to sell their wares. A brand new building will be created for the distilling as the current home is a converted loading bay at the back of the council building – however we must admit, for a loading bay it scrubs up rather nicely.

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Stills and suspended plants make for the best distilleries

The room is dominated by the shiny new still, while a gleaming bar is a hive of activity with recently hired bar staff making fancy cocktails. Overlooking the entire room is a mezzanine with space for a band to play – a highlight for George when he first sighted it, telling us his response was “you had me at mezzanine”. Behind the music/hangout area is what looks like a mad scientist’s laboratory, but in reality is the space where George creates and tinkers with his product.

While there are currently a few barrels maturing several intriguing varieties of what will one day be called whisky, George unfortunately doesn’t have any ready yet. Instead he is focusing on what is truly his pet project: his gin. Ever since we’ve known him, George has been raving about his passion for gin and now he’s created not one, but three, each uniquely Tasmanian. Named ‘Dasher & Fisher’ after the two rivers which flow into Devonport’s own waterway, the Mersey, he has created ‘Mountain’ gin, richly flavoured by Tasmanian pepperberries, ‘Meadow’ gin, containing a strong hint of lavender and ‘Ocean’ gin, intriguingly salty with notes of wakame seaweed. While Ted loved the London dry style of the Mountain, Nick was more into the coastal aromas of the Ocean.

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The Ocean gin, surrounded by its botanicals

While this is only the beginning for Southern Wild, it certainly has a bright future ahead of it. It will be fascinating to watch the evolution of the distillery as it transitions from its temporary residence to its permanent home and the inspiration that provides George in his creations. And of course, being Whisky Waffle, we are particularly looking forward to the moment when we can share a dram. From the sneak peak we’ve had though, we are confident that Southern Wild will be releasing whisky that truly speaks for the place it was made, just as its maker intended.

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The still-maker, the still-man, and two idiots who are still waffling

Moseying on over to Mt Uncle: a visit to North Queensland’s only distillery

Posted by: Nick, photos by Paul Moran

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Any excuse to wear the shirt.

I’m not sure what I expected from an outback distillery. Certainly not a wood and stone hut surrounded by a banana plantation with native animals roaming freely over the site. But it turns out that the outback distillery Mt Uncle is exactly that: a distillery in Australia’s outback.

Mt Uncle can be found half an hour from Cairns and is North Queensland’s only distillery. This means that it is the only whisky producer for a nearly 2000 kilometre radius – but I wasn’t going to let a small detail like that deter me!

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I am prepared to travel for my whisky

The business was founded fifteen years ago by farmer Mark Watkins, and originally produced banana liqueur – a more conventional business in this part of the world. But in 2006, he bravely made the switch to distilling barley and is now reaping the rewards. Mark, however, is not big on tradition, preferring to do things his own way. This is in evidence with the name of his yellow-wax-dipped five year old single malt: The Big Black Cock. The large dark-feathered rooster on the front of the bottle clarifies the source of the controversial name.

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Three big black cocks

And it’s a proper outback whisky. Buttery vanilla on the nose with dashes of various native vegetation. The palate is fruity and bitter, perhaps due to the ex-wine barrels it was matured in: American oak with French oak tops. The finish is long, and a little rough. Overall, an intriguing mix.

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Pot still, or column still? Or both?

The whisky was not the only product made at the distillery – Mt Uncle also produces a vast range of other spirits. This included an interesting vodka made from honey, and a light and a dark rum, both easy to drink. There was also a proper bush gin, made with botanicals such as wattle seed, peppermint gum, lemon myrtle and Lilly Pilly. Finally, a bright pink concoction claiming to be marshmallow liqueur, provocatively titled SexyCat. And it was delicious. Dangerously so. Perhaps also embarrassingly so. But certainly a memorable addition to the Mount Uncle range.

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Perfectly acceptable for male drinkers everywhere… I’m telling myself…

Myself and my drinking-buddy-of-the-day Paul had a great time sampling the products, chatting with staff and wandering around the grounds. We kept remarking how nice the place was, though we had to keep reminding ourselves that it was a distillery. It was certainly not what we expected. But we were in tropical North Queensland surround by banana palms. How could we expect anything else?

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The range: and yes, the SexyCat is sitting in a high heel shoe!