Tasmanian whisky has been smashing gongs on the world stage again. The winners at the World Whisky Awards in London, widely recognised as the pinnacle for the industry, have just been announced and little ol’ Tassie has strutted it’s stuff in style. Repeat offenders Sullivans Cove, widely lauded for picking up Best Whisky in the World in 2014 and launching our little state squarely into the spotlight, has picked up the award for Best Single Cask Single Malt for the second year running. The drop that seduced the judges this year was TD0217, a rich, spicy, fruity French Oak cask release.
Even closer to home for Whisky Waffle was the winner of the Best Australia Single Malt, with Burnie locals Hellyers Road taking home the award for their Slightly Peated 10yo. When I congratulated Master Distiller Mark Littler and his team on the win he told me that “all of us at the distillery are very excited about receiving this global gong for the Slightly Peated 10YO. It is a London seal of approval supporting not only the quality of our whisky, but also our vision to create a world class whisky business from the North West Coast of Tassie”.
Congrats to Mark Littler and the Hellyers Road team!
Also worthy of mention is the winner of the World’s Best Single Malt (aka, the best of the best), the Teeling Whiskey 24yo Vintage Reserve, the first time an Irish drop has picked up the prestigious award.
On the seventeenth day of Christmas my true love gave to me… a glass of Hellyers Road Distillery Pinot Cask Finish whisky. Globally, the most common barrels used for aging whisky are virgin oak, ex-bourbon, ex-sherry and ex-port. Here in Australia, however, we seem to have developed a bit of a penchant for using ex-wine casks thanks to our thriving local wine industry and ease of access to the barrels. In Tasmania, due to our cooler climate, the red wine grape of choice is Pinot Noir, making it a popular cask type amongst the local distillers. Burnie-based Hellyers Road was one of the early adopters of the style and I reckon theirs was probably the first Pinot-barreled whisky I ever tried.
The Pinot Finish starts off life in American oak ex-bourbon casks before being transferred into French oak ex-Pinot casks for six months for finishing. The nose is smooth, with a cool, damp, earthiness to it. The mouth on the other hand is very dry, with a strong tanninic quality and finish of grapes, almonds and toffee. The Hellyers Road Pinot Noir Finish is a great example of how the addition of certain cask types can completely change the character of a whisky, creating complex and interesting new flavours.