Perth

Adams Distillery Pinot Noir Slosh Cask 46%

Reviewed by: Nick

Adams Pinot Slosh WW

What is the most important aspect of a whisky?

a) The region it hails from;

b) The age statement;

c) The prettiness of the bottle; or

d) What it actually tastes like.

While there’s a lot to like in options a) to c) (I’m a sucker for a pretty bottle!), when it comes down to it, the best thing about whisky is that you can drink it and therefore flavour is by far the most important factor.

Which is what the Adams of Adams Distillery had in mind when trying to squeeze every last tasty morsel out of cask AD0086, a French oak ex-pinot noir barrel. But before we get to option d), let us discuss a) to c).

Adams Distillery is based in the North of Tasmania at Glen Ireh Estate in Perth, just outside Launceston. They’ve been expanding the distillery since… well, pretty much since day 1, and the first few of their releases are only just entering the market.

This whisky is in no way old – by Scottish standards at least – but the smaller casking and hotter conditions in Tasmania require an earlier release. To maximise the flavour in each bottle the Adams developed the ‘slosh-cask’ technique, which simply involves regularly rolling the barrel from one side of the bond store to the other – the idea being that the process encourages greater interaction with the wood of the cask, forcing more of the barrel influence into the spirit.

The bottle is particularly pretty as well and is sure to stand out on bars with its distinctly-shaped neck. However, the most beautiful aspect is the colour of the whisky itself: a rich brown which when held up to the light glows ruby red.

It is an appropriate colour when you consider the creation of the dram. Unlike most whisky-makers in Tasmania who stick to a fairly standard grain (usually pilsner malt), Adams has experimented with using a percentage of dark crystal malt in their mash. It could be the power of suggestion… but I can’t help but feel it imparts coffee notes throughout the dram’s flavour.

On the nose there is oodles of chocolate, vanilla and stewed fruits, alongside hints of green grapes. It’s all coated in a thick layer of toffee which continues onto the palate, and is vibrant and viscous, almost chewy. There are also notes of strawberries and chocolate orange, while the finish contains strong coffee fudge flavours. For my fellow North West Coast Tasmanians, Anvers do one that this strongly reminds me of.

This whisky is not subtle – not even a little. But that’s not the point of the dram. The Adams have put flavour first and this is the result. It couldn’t be described as easy drinking and does take some taming. But like a whisky-swilling St George, I’m happy to take on this dragon. It’s exciting and moreish and most importantly of all, something a little different for Tasmanian whisky.

★★★★

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Adams Distillery: Go Big or Go Home

Posted by: Nick and Ted

Adams WW and Kombi

Luckily we made an appointment.

Let’s face it, in terms of global whisky production Tasmania is teeny tiny, a mere speck in the great amber ocean. The term ‘craft’ is synonymous with our local industry and it is often joked that Scotland spills more in a year than Tasmania produces. However, one distillery in Northern Tasmania has ambitious plans for the future and intends on making a big splash in that ocean.

The story of Adams Distillery starts as any good fairy tale does – one Adam meets another Adam and together they hatch an excellent plan to make whisky. Actually, that’s just one beginning, we need to go further back to understand how things really started.

A few years ago Adam Pinkard, paramedic and champion power-lifter, went on a tour of Scotland with his father. While they were there they visited a bunch of distilleries, which was great because his father offered to be des. Whilst sipping on the wares offered at Benromach Distillery, a relatively small establishment Scotland-wise, Adam P thought to himself “I could do this… after all, this whole place is controlled by just two guys.”

Adam P and Nick and Harri

Adam discusses the flavours of the whisky in Nick’s hand while our designated driver Harri looks on jealously

After Adam P returned to Tasmania, the idea kept ticking over in his mind. All he needed was a business partner, so he turned to his mate Adam Saunders, a builder by trade. Adam S was sceptical at first, but Adam P won him over with his vision and thus Adams’ Distillery was born.

The next challenge was to find a home to make their whisky. They initially thought that they had found a cosy location in the heart of Launceston, but were thwarted by a pernickety council and had to look further afield. The rejection, disheartening though it was at the time, actually turned out to be a blessing in disguise. They eventually found a suitable location at Glen Ireh Estate in the neighbouring town of Perth. The big advantage of the site was that it had plenty of room for expansion, which two years after the formation of their original distillery is exactly what the Adams’ are doing. Big time.

We were fortunate to hear the motto of Adams Distillery from the lips of Adam P himself: ‘Go big or go home’. We had made the pilgrimage to Glen Ireh to catch up with the lads and check out what they were creating at the estate. When we arrived, we had time to say a brief hello to Adam S before he got back to work building the Adams’ gigantic new visitor centre/bond store, leaving us in the capable care of Adam P, who quipped “it’s nice having a builder as a business partner.”

Adams shed

The new shed is just about big enough to fit the old one in twice over!

The Adams’ are rapidly becoming a big fish in the Tasmanian whisky pond, having recently upgraded the size of their stills massively, supplementing their already large shed with an even bigger one and drawing in a full time cooper to work on-site. Adam P mentioned an interesting view that he had come to, being that moving forward Tasmanian distilleries either need to be ultra-small-scale-boutique or the complete opposite. As we stood on the partly-constructed mezzanine and surveyed the Adams’ new empire, it was clear they are definitely taking the latter path.

As we all know, whisky making takes time, but the Adams have been patient for the last two years and will soon be taking their first release to market. To celebrate this milestone they will be holding a launch event in December at the newly completed visitor centre (no pressure Adam S). Tickets are available here, and considering how congenial and welcoming the Adams are it promises to be a great night.

Adams out front

The Wafflers with the Adams team. Disclaimer: the dog isn’t also called Adam.

While Adams’ expansion may currently seem like something of an outlier in the craft-scale Tasmanian scene, it could actually be a sign of what lies ahead for the industry as a whole in the future. Potentially many other distilleries will follow the lead of the Adams’ team and upscale their operations, making a long-awaited entrance onto the broader world stage. If they do, their path will have been partly paved by two blokes called Adam who bravely decided to ‘go big or go home’.

Limeburners Infinity Solera Cask

Reviewed by: Nick

Limeburners Infinity Solera

The thing about the Australian Whisky scene is that we are unquestionably small-fry. It is a quantifiable fact that we produce less whisky per annum than Glenfiddich sloshes from its barrels. Size, or rather lack thereof, is the overriding factor in most Aussie distilleries’ tendencies to release single barrel expressions – they simply don’t produce enough product to have an alternative. This is great if you happened to own an unopened bottle of HH525 Sullivans Cove in 2014. If you did, I hope your new private yacht is treating you well.

Single barrels are not as good however, when the aim of your whisky game is consistency of flavour. You know, that old chestnut of getting one bottle of your standard release to mildly resemble the taste of another one. The best way to achieve this is to blend (or more romantically, ‘marry’) a range of casks together – thus ironing out any ‘bumps’ in flavour. Even better still, is if you can use a Solera vat, which are only ever half empty (or full. Not sure which is the most optimistic phrasing in this case.)

With this groundbreaking new technology (invented c.1790), distilleries are suddenly able to better define their flavour and ensure that a bottle you buy this year is (pretty much) the same as the one you purchase at a later date.

One of the first distilleries in Australia to adopt the Solera technique is the wonderfully-named Great Southern Distilling Company based in Albany, Western Australia. They market their wares under the label ‘Limeburners’ and in their short history, have released some stellar drams.

While director/distiller Cameron Syme is a huge fan of the variety found in single barrel releases, he acknowledges the need for a consistent product and an entry level into the Limeburners range, resulting in the creation of the Limeburners Infinity. Cameron says that his distillery’s key commitment is “to make Australian whisky which can compete and hold its own at the highest international levels. Infinity is certainly capable of that.”

This particular release contains 8 year old whisky matured in several 500L South Australian port puncheons. The infinity name is appropriate, as the Solera system will always leave at least a teeny tiny fraction of these original whiskies in the mix.

Eager to support the distillery, I stumbled upon this bottle’s first release on Dan Murphys and promptly blew my savings for the week. So what exactly is the Infinity Solera Reserve like?

On the nose there are immediate traces of the port influence – ripe oranges dominate alongside zesty citrus and vanilla, bringing to mind cupcakes with lemon icing. The palate is complex – certainly not smooth, but well balanced with flavours of strawberry jam, honey and malt biscuits. In the finish I spotted hints of the bitter soapiness I sometimes detect in wine-matured whisky (yes, I know, this is port matured and therefore I sound crazy). However, this vague disagreeable note dissipates quickly and is replaced by an intriguing dryness which contrasts pleasantly with the initial flavours.

Usually I find it pretty counterintuitive adding water to my whisky, but in the case of this one, it takes on a whole new character with a splash of H20. Suddenly, large dollops of gooey caramel dominate the palate and the flavours morph from undeniably Australian to slightly Speysidey.

This whisky is a significant step for Australian whisky. Lack of consistency is one argument the Cynical Scot has always held over me in our heated whisky-fuelled debates about the validity of non-Scottish drams. It seems that, at least in Limeburners’ case, I will be able to return to the bottle shop in a year, in two years, or even in ten and get this same drop. Or alternatively, I could save my pennies and buy one of their delicious cask strengths…

★★★