Redlands

Spirit Thief First Release French Oak Temperanillo Cask Batch 001 48.3%

Posted by: Ted

Name: Hector Musselwhite
Charges: False Pretence (6 Charges)
Sentence: 1 Month each charge

Hector Musselwhite

Hector Musselwhite’s charge sheet. Image courtesy of Spirit Thief

Only a century ago, Tasmania could be quite a hard place, especially if you were not well off. Many people turned to petty crime to earn a crust, but even minor misdemeanors were harshly dealt with. Just take our friend above; Mr Musselwhite dabbled in a spot of fraud, nuffin’ serious guvnor, and ended up cooling his heels for six months. Now, three modern-day Tasmanian thieves are busy spiriting away fine distilled malt liquor and transforming it into whisky in tribute to these men and women of old, who they consider to have been dealt a raw hand.

Spirit Thief is a new independent outfit, focused on sourcing the finest Tasmanian spirit and aging it in high quality barrels to create unique limited releases of superlative whisky. The team consists of Brett Steel (founder of Tasmanian Whisky Tours), Jarrod Brown (ex Lark, now assistant distiller at Belgrove) and Ian Reed (ex Sullivans Cove, Lark and now owner of Gold Bar, Hobart).

spirit-thief-logo

The Spirit Thief crest contains a pair of crossed valinches, devices that are used for drawing whisky from a barrel. The alternative name for them is ‘spirit thief’

The Thieves recently came out of hiding to deliver their first release. When I caught up with Ian at Gold Bar to obtain a bottle for myself (totally legally may I add), I asked him what started them on their path of crime. “To be honest, we sat down one day and decided to make whisky. The difference this time was that we actually followed through.”

The team has selected wine casking as their chosen medium, with the barrels used for the first release sourced from Main & Cherry Vineyard in South Australia then re-coopered at SA Cooperage with a heavy char. Two cask types were selected, the first being Shiraz. The second cask type is of particular interest though: “We think that we possibly have the first single malt whisky fully aged in ex-Temperanillo casks in the world,” commented Ian conspiratorially. “We just wanted to do something different.”

Two Thieves

French Oak Temperanillo Cask (L) and American Oak Shiraz Cask (R). Image courtesy of Spirit Thief

The spirit for the first release was sourced from Redlands Distillery (now Old Kempton), but since then the boys have been working on putting their own mark on the new make. “We’ve been stealing time on people’s equipment to do our own runs. For example, we’ve recently been doing some stuff at Belgrove. It’s gypsy distillation.” Ian also said they’ve been experimenting with other elements of the process too: “We’ve been looking at different brews and playing around with things like different malts. We’ve already got some heavily peated stuff underway, so that’ll be pretty awesome.”

The Temperanillo Batch 001 started life as a 225L French oak barrique that was then cut down into three 20L casks and each filled with spirit. After about 2.5yrs the three casks were vatted together and then bottled at 48.3% abv.

Spirit Thief Temperanillo

Spirit Thief First Release French Oak Temperanillo Cask Batch 001 Bottle# 048

Coming from a cask that once contained a medium bodied red wine like Temperanillo, the colour of the whisky is a deep, rich amber. The scent is hot, oily and languid, like an old polished timber table in the sun. Notes of beeswax, caramel, dark honey, musk, pears, orange, chestnut, almond, nutmeg, rose, leather and hay play across the senses.

The mouth is dry and spicy with plenty of heat thanks to the decent alcohol percentage, while the mid-palate is oaky with an edge of walnut and a slight sharpness. The finish is long, with a twisted curl of bitter citrus closing out the experience.

Only 110 bottles of the Temperanillo Batch 001 were filled, so for most people the only option will be tracking down some in a bar (Gold Bar is a good place to start, hint hint), however Ian is hopeful this will work in their favour. “We’re super small, so unless people are talking about us everyone will forget us. Because we have such a limited release, having bottles out in bars means that plenty of people will have a chance to try our gear.”

Being one of the reprobates that actually managed to scam a whole bottle for himself, I can say with authority that this rare whisky is one well worth tracking down. If the Temperanillo Batch 001 is anything to go by, hopefully more Spirit Thieves are reformed in their oaken cells and released back into society very soon.

****

Head over to the official Spirit Thief site for more info: https://spiritthief.com.au/

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Tasmanian Independent Bottlers RD 001

Reviewed by: Nick

TIB Redlands 001

We’ve reached a point in the Tasmanian whisky industry where Tim Duckett can do whatever the hell he likes. Justifiably, too, having broken so many rules with his Heartwood series, resulting in the creation of whiskies so good and so bizarre you’d be forgiven for thinking they were taken straight out of a whisky nerd’s fantasies. However his latest project, under the innocuous sounding moniker Tasmanian Independent Bottlers (or TIB for short), seems to plant itself firmly in reality.

The first release was the product of only one distillery and only one barrel type and was originally intended to be released at 46%, before Tim caved and bumped it up to 48.4%. No poetic title is required – it is simply named after its cask number – and the label is classy and yet plain, lacking in the unique quirky artwork found on Heartwood bottles. Cosmetically this is the Beatles White album released directly after Sgt Peppers Lonely Heart Club Band.

However, Tim still holds the ace up his sleeve: a quality Tasmanian spirit and an intriguing barrel. The first TIB release is from midlands paddock-to-bottle-distiller Redlands, and it has been aged in a Muscat cask.

“That’s more like it Timmy baby!”

Sorry, I got a little carried away there. But you get me, right? Redlands spirit in Muscat barrels assembled by Tim Duckett? This bottle was a must have to me… and it doesn’t disappoint.

It has a big, broad nose full of toffee and oak. There are many tiny subtle aromas breaking through, including pepper, blackberry and spearmint leaves. The palate is quite sweet, loaded with sticky caramel, raspberry jam and dark chocolate. The finish is short and spicy – spicier than most Heartwoods ironically – with lingering raw sugar notes.

Inevitably anyone looking for the next Heartwood release in this bottle is going to go away disappointed – because that’s not what TIB is. This is a far subtler and gentler single malt which does not possess the x-factor of Tim’s other releases. This is not a bad thing, though – it’s a different thing, and a thing that will appeal to some people and not others. It is designed to be more accessible and perhaps easier drinking than Heartwood and every now and again this is exactly what I want. The Convict Resurrection, Vat Out of Hell and Calm Before the Storm are fantastic – but I’d also recommend getting to know their younger brother.

★★★★

Delving into Dark Valley: the launch of Tassie’s latest dram

Posted by: Nick

nick-and-dark-valley

Independent bottling in Tasmania is a relatively rare thing. Sure, there’s the mighty Heartwood leading the way and a few others coming on board, but by and large, it’s an unexplored market. One person who realised this a long time ago is whisky fanatic and Whisky Waffle guest contributor, Alex ‘Moorsey’ Moores. Despite maintaining a fledgling full-time career in law, he has achieved what most whisky lovers can only dream about – he has created his own whisky: Dark Valley.

mooresy-and-dark-valley

Dark Valley was named after the area of Hobart in which Alex grew up, Glen Dhu. While the temptation was there to name his drams simply ‘Glen Dhu’, being a qualified solicitor he was aware of the legal dangers of such a Scottish sounding name. He instead opted to translate the Gaelic into English and name his bottles ‘Dark Valley’, setting the tone for the gothic labels and imagination-stirring individual release titles such as ‘Raven’s Roost’ and ‘Hunter’s Keep’. Importantly for Alex, he did not wish to tinker in any way with the whisky – he wanted to showcase it in as close to its natural form as possible. This meant no diluting, no blending, no finishing and no filtering. His aim was to create a whisky that was the next best thing to getting it straight from a barrel.

While the first releases from Dark Valley feature whisky distilled at Lark Distillery, it is Alex’s hope that one day all Tasmanian distilleries will contribute spirit for his range. He already has Redlands on board and northern-Tassie’s new boys Adams are next on the list. For now though, there are three different bottlings in existence, all of which I was lucky enough to try at Dark Valley’s Hobart launch.

dark-valley

The first I tried was the 60.3% sherry matured ‘Raven’s Rest’. My initial reaction was “Yes. Yes yes yes. Yes. Yes.” It was like cooking raspberry jam – so warm and fruity. Next up was the ‘Widow’s Watch’ – bourbon matured and 65.8%, it was full of vanilla and baked goods. I decided on cupcakes, with orange icing and poppy seeds.  Finally was the port matured 62.7% ‘Hunter’s Keep’, and it was my favourite of the lot. It combined the flavours of the other two beautifully while adding hints of cinnamon and nutmeg, creating an effect I described as ‘mulled whisky’. It was superb.

The drawbacks of setting up a new whisky brand is, of course, the cost. Dark Valley will certainly not be going into mass-production any time soon. In fact, these releases came from tiny 20 litre casks, meaning just over 30 bottles of each were made. However, this doesn’t mean you’re unlikely ever to see sight nor sound or them. Alex’s very firm goal is to get Dark Valley into whisky bars – and not into the hands of collectors. He intends to get his product into various establishments in Melbourne and Tasmania, with a few in Hobart showing some interest after the successful launch. In the coming months, if you happen to be near a whisky bar in any of these locations, ask after Dark Valley, because once people discover how good it is it’s not going to last long.

dark-valley-bottle

Finally, on a more personal note, I’d just like to offer my sincerest congratulations to Alex for achieving the spectacular feat of getting his whisky to bottling stage. Moorsey is a genuinely top bloke and I know he’ll be another wonderful torchbearer for Tasmanian whisky.

Kilchoman Machir Bay

Reviewed by: Nick

kilchoman-machir-bay

2012 edition

Kilchoman is (was?) the first new distillery built on Islay in 120 years. The drawback of this is that it comes without centuries of tradition. But the positive – it comes without centuries of tradition! Meaning it can do whatever the hell it likes! This perspective can’t help but bring to mind a few producers closer to home which claim to be slices of Scotland in Tasmania. Well, I’m going to make a big call: Kilchoman Distillery is a slice of Tasmania – in Scotland!

Like Tasmanian distilleries such as Redlands, it attempts to keep the entire whisky making process on the one site, paddock-to-bottle style. While this is hard to achieve across their whole range, their lightly peated ‘100% Islay’ expression is created exactly as it sounds: entirely on Rockside Farm, home of Kilchoman.

Also like Tassie, Kilchoman can’t be bothered waiting for 12 years to release their product, so bottles its range under titles of various landmarks: heavily sherried Sanaig, entirely sherried Loch Gorm and the subject of today’s review, the Machir Bay, which is a marriage of some oloroso matured whisky with a greater amount of ex-bourbon whisky.

Often drinking younger whisky from Scotland can be likened to snuggling with a Pitt Bull, but for peated whisky it just seems to work. The smoke tames the beast and compliments its occasional snarling. The Machir Bay is no exception.

The smoke is clearly apparent on the nose, however there are also sweeter creamier notes of hazelnut and coffee. On the palate the Machir Bay takes a while to get going – initially gentle before building into a fiery roar, a clear sign of its young age. Flavours of vanilla and green grapes can be found, shrouded in huge gusts of smoke.

While this is a tremendously exciting dram, I get the impression that it’s still a work in progress and that when I check back on a later release in a few years time that it will have come on in leaps and bounds. However, just like Tasmanian whisky, it is one step on a journey – and one I’m very happy to have checked out.

★★★

#IslayWeek

#LetsGetPeaty

Tasmanian Whisky Academy reveal their map of Tassie

Posted by: Nick and Ted

Our friends at the Tasmanian Whisky Academy have certainly been doing their homework. According to their calculations, Tasmania is now home to twenty two distilleries and two independent bottlers. Keen geography buffs, eager to achieve top of the class, they have created a detailed map showing the locations of each whisky-making establishment in the state. As exciting as it is to see each of them crammed onto a map, we Whisky Waffle boys still feel like we’re sitting on the naughty step. It seems we still have a lot of extracurricular study to go before we can say we’ve visited them all!

all-of-em-tas-whisky-academy

The Tasmanian Whisky Academy offers education courses in Distilling and Brewing for enthusiasts, hospitality people, visitors and tourists, and for those interested in working in the distilling and brewing industries.

Find the full map on our links page.

Return to Redlands

Posted by: Nick and Ted

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They grow up so fast, don’t they? When we last visited paddock-to-bottle distillery Redlands in 2014, their spirit was still too young to be released and head distiller Dean Jackson was only just filling barrel number 42.

Fast forward two years and the shelves are stocked with elegant (cuboid) bottles of Redlands paddock-to-bottle Tasmanian single malt and Dean is busy filling bottle number 271. Oh, and did we mention that the distillery has moved 50km up the road to a new site?

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Knock knock! Wafflers at the door.

After the sale of the Redlands Estate property in late 2015, the distillery was faced with the challenge of finding a new home in just 21 days. After several weeks of stress-filled searching, they eventually settled on what they hoped would be the perfect venue: the heritage listed Dysart House in the small southern-midlands town of Kempton.

From the moment you push open the (heavy) front door you can tell that Redlands has fallen on its feet. The main house is built from beautiful sandstone blocks and the dark timbered interior houses the cellar door, kitchen, a sitting room with high backed leather chesterfields (careful not to slide off – Brigitte likes to keep them well polished) and a glorious blackwood table (which only made its way inside with help from Whisky Waffle’s muscle).

2a-redlands-whisky-waffle

The sitting (and drinking whisky) room

The distillery and bond store can be found in a red-bricked outbuilding off the side of the main house. Redlands’ continued growth is evidenced by the addition of a new still, with the (now) wash still, Heather, joined by new spirit still, affectionately known as the Mad Hatter. The bond store continues to expand, now housing hundreds of 20 and 100 litre barrels that once contained pinot noir, port, sherry and even Tokay.

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Heather and the Hatter

These days if you visit Redlands, you will be able to try some of the most elegant, drinkable and delicious whisky Tasmania has to offer. Redlands’ signature release is aged in Tasmanian ex-pinot noir barrels and is like drinking apricot jam. The unusual ex-tokay barrel release is broad and full across the palate, oozing with dark berries, while the ex-port barrel, which we tried at cask strength, offers marmalade, honey and vanilla.

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A wonderful room to drink wonderful whisky

Redlands has changed so much in the last two years, but they have even grander plans afoot for the near future. While the old brick outbuildings are charming and old-worldy, they simply don’t have any space for expansion as the distillery scales up production. The solution to this problem is the construction of a facility in the adjacent field, with work scheduled to begin in 2017. The new distillery will allow for a greater output, allowing the Redlands single malt to be enjoyed by a much larger audience.

The sale of the old Redlands estate could have easily spelled the doom of the distillery; instead it luckily seems to have made it stronger. Who knows what the future will bring, but you can be certain that Whisky Waffle will be back to find out.

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…and next time we’ll bring Dean a box to stand on in the photo!

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!

Waffling at Whisky Live

Posted by: Nick and Ted

Whisky Live 1

That’s right, we got Whisky Waffle shirts!

“If you love whisky, it’s the place to be”, said Colin, whisky enthusiast and fellow drunkard. It was 4pm. We’d been imbibing the amber nectar for three hours. To be honest, conversations about the merits of whisky were not exactly hard to come by at this end of the afternoon. We, the Whisky Waffle boys, knew that we had come to the right place. And where was that you may ask? It could only be Whisky Live 2015, Melbourne edition.

As semi-amateur whisky journalists (just go with it, ok!) we were keen to make it to Australia’s premier whisky event, despite Jetstar’s best efforts to delay us. Oh, and Public Transport Victoria didn’t help us much, either. As a consequence, it was remarkable that we wandered into the St Kilda Town Hall a mere 10 minutes late.

We were greeted with green shoulder bags, complimentary Glencairns and more whiskies than you could poke a valinch at (it’s a whisky thing, look it up). Our first port of call was to familiar faces: we kicked off our whisky journey sampling some new make spirit with Dean Jackson (and soon-to-be-solo distiller Robbie) from Redlands Estate and sampled some glorious Lark Classic Cask with Tas Whisky Tours’ Brett Steel. Good to hang out with the boys from back home.

Whisky Live 2

Nick, admiring Brett’s beard

We then hopped across the pond to visit Greg Petry, whose strong North American accent clearly revealed that his product was made by the NZ Whisky Company. Go figure. Incredibly, his youngest single malt was a mere 23 years old. After lamenting that we could not combine the initial flavour of the Doublewood with the finish of the 27 year old, we jetted off once more, this time landing in Japan. Here we learned how to pronounce Hakushu (Huck-shoo), and impressed a man in comedic Japanese sushi bar attire that we actually were interested in trying the Suntory Kakubin neat rather than in its traditional highball form (soda water, lemon, ice).

Using the stars, we returned to the New World to discover… cocktails? That’s right, the Lads from Starward were making Old Fashioneds, although it was their single malt we had come to try. Despite their wine cask being aimed at ‘real’ whisky drinkers, we both agreed that we still preferred the apera cask. Shows what we know (we’re semi-amateurs remember!). We then had a ‘Rich’ conversation with our friend from William Grant and Sons about the Balvenie. Ted was pleased about knocking back some 21 Year Old Port Wood without lowering the level of his own bottle! Fred, Independent Beverage Consultant at large, talked us through the range of Glenfiddichs and produced, to gasps of awe, a bottle of 26 Year Old from behind the bar. Yes please, we said. Our new friends Adam and Adam spied the gold lettering from the other side of the room and were more than happy to join us for a nip!

Whisky Live 3

26 year old whisky is best enjoyed in the company of Adams

Never being ones to turn down a free feed, we relined our stomachs to see us through the rest of the afternoon. Our next destination: India, and the distillery of Paul John. We mentioned our India-based whisky writing colleague, the Whisky Lady, to master distiller Michael John D’Souza – India’s a tiny country, not many people – they’re bound to know her, right? (Yeah right). “You mean Carissa?” he replied. The whisky world is a small place indeed.

Whisky Live 4

The newest converts to the Paul John phenomenon.

The whisky itself was a revelation. In fact, it was brilliant! Particularly the aptly named Brilliance, which tasted like nothing else that day. The peated varieties also tickled our fancy, which unfortunately could not be said of the Dry Fly wheat whisky, makers of the infamous Washington Wheat. Admittedly we spent as much time waffling as tasting at this end of the afternoon, the lubricant effect of the whisky loosening our tongues somewhat.

The moment of truth arrived. It was time to try the Glenlivet Founders Reserve, the replacement for our beloved Glenlivet 12 Year Old. And it tasted… well… decent. Maybe there’s hope yet. The rest of the range impressed us, too, in particular the Naddura Oloroso (plus: “they have dried banana here!” enthused Ted). We moved down the line to the mysterious Finlaggen, the dependable Bowmore and the classy Auchentoshan (where Nick drunkenly confessed his undying love for the distillery… repeatedly: “when I went there…” “…my FAVOURITE 12 year old…” “…did I mention I’ve been there?” etc etc).

Ted then whisked him away to attend a master class with master tweed wearer Dan Hutchins-Read to talk about the merits of a whisky that has definitely impressed us recently: the Glenrothes. As there were only four attendees to the session, we had ample time to wax lyrical and Ted may have fallen into the same trap as Nick (“I’ve written a lot of nice things about Glenrothes…” “…I love how you’re all about the vintages…” “…did I mention I’ve written a lot of nice things about you?” etc etc).

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Fashionable as our WW shirts were, we couldn’t match Dan for style!

After Nick had calmed Ted down, we staggered off on a mission to find the dram we’d been waiting all day for: the Laphroaig 15 Year Old. To our dismay, we were informed by Australia’s number one whisky fanatic, Dan Woolley, that they had long since run dry. But after seeing our sad little faces, he took pity and muttered that if we were to come back straight after the session finished he might be able to find a little something for us. We consoled ourselves by pairing a glass of Laphroaig 10 year Old with some oysters and a meeting with legendary bourbon distiller and maker of Russell’s Reserve: Eddie Russell. We may have been a little enthusiastic at this end of the day, but Eddie was a true southern gent and took us in his stride.

4.30 ticked over. The bottles began to vanish from the stalls. We wandered around dodging the polite requests of the security guards to leave. We had a mission to complete: and boy was the 15 Year Old worth it.

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Laphroaig’s man of steel, Dan Woolley

As we stumbled out of the St Kilda Town Hall amongst hordes of whisky fanatics, en route to the closest pub, we mused about our day. We had come to Whisky Live expecting to find many great whiskies and we had not been disappointed (46 times over, in fact!). But to be honest, the real joy of the day was to celebrate whisky with a bunch of fellow wafflers. That in itself was worth the price of admission.

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Whisky Live. Good times.

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.

Spirited Resolutions: 5 whiskies I would like to try in 2015

Posted by: Ted

The year is coming to a close dear friends, and while there have been good times and bad, one thing that I have consistently enjoyed is drinking whisky. The drams have been varied, and thankfully the overwhelming majority have been at least good, while quite a few have been interesting and some even down-right exciting. With a new year swiftly encroaching, it is time to cast the mind forward and ponder one of the big questions in life: what to drink next year? Well, after some cogitation, here are five whiskies that I would like to get to know a little more intimately in 2015:

  1. The Balvenie PortWood 21yo

balvenie whisky waffleI love the stuff that Balvenie puts out (the 12yo DoubleWood for example). They’ve always got great character that brings out the best of Speyside; smooth, sweet, oaky and a variety of spice and fruit from the different finishing methods they use. Quite frankly, the thought of a 21yo Balvenie finished in 30yo port pipes makes me twitch in a slightly manic way and want to use my outside voice indoors (such a rebel I know). I suspect it will be super smooth with an amazing depth of character for its age thanks to the port influence.

  1. Johnnie Walker Green Label

JW whisky waffleOK, I’ll make a small confession: I have actually tried the Green Label before. But in my defence it was quite a while ago when I wasn’t as educated about whisky and it was only really a sip, so I have no memory of it to speak of. Therefore I’m just going to pretend that the whole thing never happened and start anew. If you followed our Johnnie Walker Week event you’ll know that the Green is no longer produced, and that our tame writer Moorsey and plenty of other people around the traps rate it very highly, ranting about it in superlatives and even going so far as to commit poetry. So I’m really rather keen to see how it stacks up when I eventually stumble across a bottle.

 

  1. Pappy Van Winkle’s Family Reserve 23yo

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Here at Whisky Waffle we haven’t really delved into the world of bourbons yet. I’ve tried various bits and pieces here and there, but I’ve never had one of the older, super-handcrafted numbers. I’ll reserve judgement on the bourbon genre as a whole for the moment, but I will say that I have strong suspicions that the older, rarer drops are a much different kettle of fish to their younger kin. By all accounts the Pappy Van Winkle Family Reserve 23yo is a big deal, a man amongst the boys. Part of the reason for its inclusion on this list is that I’ve actually seen a bottle of it on a bar shelf in my area. A nip will cost me a pretty penny, but odds are that it’s worth it.

 

  1. Penderyn Madeira Finish

Penderyn whisky waffle

Wales. Not the first place you may think of for whisky (but certainly not the last. Who knew Liechtenstein makes the stuff, but there you go). Penderyn is the first and only Welsh distiller in over 100 years and uses a novel single-still method, so I’m quite curious. Madeira casking is never a bad thing, and you know what the best bit of all is? I actually own a bottle. Nick gave it to me after he returned from the UK, so it’s waiting ready on my top shelf for the perfect moment.

 

  1. Redlands Estate “…?”

Redlands Estate Distillery whisky waffleSo this one is probably a bit of a stretch, but I’d be so excited to try it. Redlands Estate is a new distillery in Southern Tasmania which we visited earlier this year. According to Dean Jackson, the head distiller, the first barrels are slated for release in 2015. I know chances are slim to none of me getting my hands on a bottle as they’ll all be snapped up in an instant, but I’ve tasted the new-make and smelled the delicious vapours rising from the Tasmanian ex-pinot noir barrels in the bond store, and they make me very excited. Plus a new release from a Tasmanian distillery is always something to look forward to.

 

So there you have it. How successful I will be in my quest I’m not sure, but it’ll be fun to try. Onwards into the future!