Tasmania

Whisky Waffle Podcast Episode 4

Posted by: Nick

Welcome to the Whisky Waffle Podcast: Tasmania Special! Where we waffle about Tassie whisky while drinking Tassie whisky! In this exciting episode we include:

– The Waffle, where we ramble about the merits and history of the Tasmanian distilling scene
– The Whisky, where we sample some high strength Tassie drams: Overeem bourbon cask and Heartwood Convict Resurrection
– Smash, Session or Savour, where Ted makes a difficult coastal decision; and
– Whisky Would You Rather, where Tasmania goes head to head against Scotland

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Glen Moray 16 Year Old

Reviewed by: Nick

Glen Moray 16

Different people look for different things in a whisky. Some people desire a smooth and easy drinking drop. Others want something to excite and challenge them. Others still want something to mix with their coke. There are many, many reasons, so naturally, there are people whose sole criterion when selecting a bottle is the desire for it to come in a shortbread tin. If that applies to you, look no further than the Glen Moray 16 Year Old!

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I know, I can hear you all now – I’ve made some ridiculous claims on Whisky Waffle but this one takes the biscuit! The biscuit! No? Well, I admit, I may be selling this drop a bit short(bread). There are, in fact, a number of reasons to pick this one up. Glen Moray is a reliable distillery if you’re after a decent bourbon-matured quaffing scotch. Their bottles are always good value: this one can be found for around $65 in Australia, which, believe me, is a great price for a 16 Year Old Whisky. And on top of all that – the tin features an endearing array of the uniforms worn by the Scottish Highland Regiments, including a man sporting ‘The Black Watch’, who, rather controversially, is not wearing a skirt!

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Ok, so while I can crap on about the tin all day, you guys really want to know if it tastes any good… in my opinion. And in my opinion, it does. It’s a considerable step up from the 12 Year Old and while it is still light and easy drinking, it contains a silky layer not found in younger Glen Moray releases.

On the nose are standard notes of honey and vanilla alongside sweet biscuits and pineapple. The palate is gentle with toffee and banana prominent. The finish is short but pleasant with a faint herbal linger.

Glen Moray 16 tin 2

Different people look for different things in a whisky. But everyone looks for one which they’ll enjoy. The Glen Moray 16 Year Old is as close as any out there to a dram that can be enjoyed by everyone – whether for the flavours on the inside – or the shortbread tin on the outside.

★★★

“We’ve never claimed they’re going to taste the same”: A musing on single barrel releases

Posted by: Ted

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I am sitting on a comfy leather chair in a cosy private tasting room. I have just tasted some whisky. Actually, it’s the second glass I have tried and I am feeling a mixture of surprise, curiosity and intrigue – not in a bad way mind you, I’ve just been caught a bit off guard. I put down my glass on the table which is crafted from half a 100L barrel and glance to my left at Nick. He raises his eyebrows, his expression reflecting my own inner turmoil. I turn to face our host, Fred, who flashes a broad smile and comments “We’ve never claimed they’re going to taste the same.”

To provide some more context, we were visiting Sullivans Cove Distillery in southern Tasmania. We had been invited down as part of Tasmanian Whisky Week 2017 to meet with Fred Siggins, Strategy Manager for Sullivans Cove, and tour their facility. After exploring the distillery Fred had invited us to sit down try some of their releases, where this particular story picks up.

Sullivans Cove Whisky Waffle 7

The reason for our intrigue was that we had just tried two glasses of the Sullivans Cove American Oak Cask (that’s the one with the black label for those who are interested). “And? What’s so weird about that?” I hear you ask. The funny thing was, despite being the same expression, the first glass had tasted very different to the second. The secret to the trick was that the drams had been poured from two different bottles, which in turn had been filled from two different barrels.

When we think about whisky (ie Scotch), we tend to think about consistency. For instance, I might buy a bottle of, say, Balvenie 12 Year Old and really like it. The next time I buy a bottle, I expect it to taste exactly the same as the first one. I am buying it based on a particular flavour profile that represents that expression. The problem for distilleries is that natural variation occurs between whisky barrels for all sorts of reasons, meaning that even if you start with exactly the same spirit and barrel variety, the end product will be slightly different. To get around this, the master distiller will mix (or ‘marry’) different barrels together in a tank (‘vatting’) until they achieve the particular flavour profile they are after. It must be pretty stressful trying to hit that same mark every time.

Sullivans Cove, like other Tasmanian distilleries, goes in completely the opposite direction. Consistent flavour profile be damned, let’s keep everyone on their toes by doing single barrel releases (excluding their Double Cask expression, which is a marriage of American and French oak)! Instead of vatting together a whole range of barrels, once a particular cask is determined to have reached optimal maturity it is decanted and bottled.

As we’ve already discussed though, the result of this approach is that any variations between barrels are laid wide open. Its not just down to the barrels either – thanks to the design of the Sullivans Cove still, which has a stainless steel bowl and a negative lyne arm, the relatively low copper contact means that the resulting spirit is big and meaty and full of character, which carries through into the final product. The ‘ready-when-it’s-done’ philosophy also means that each successive release will vary in age.

Sullivans Cove Whisky Waffle 6

Hence why when it came to the tasting, Fred had provided two bottles each of the American Oak and French Oak expressions, each representing a different barrel. Very handily, Sullivans Cove actually include the origin barrel on the side of the bottle, so you can tell exactly what you’re drinking.

Stepping up to the mark for team American Oak were barrels HH603 (16yo) and TD0056 (12yo), both bottled at 47.5%. On the nose HH603 had notes of aged apples, leatherwood honey, timber, beeswax and a rich bourbon characteristic running underneath. The palate was oaky and nutty, with a finish of oranges. In contrast TD0056 was slightly marine in nature, with a certain fresh, salty, fishy characteristic, mingled with notes of lavender and wood dust. The palate was grainy and bright, with flavours of pear, strawberries and coriander.

Vying for supremacy on team French Oak were barrels TD117 (11yo) and HH400 (15yo), also at 47.5%. TD117 was smooth and refined, with hints of chocolate, raisins and a whisper of sandalwood. The palate had a good chewy mouthfeel and left a dryness on the finish. In comparison HH400 was rich and luxurious, oozing white chocolate, peach, vanilla cake, ginger and leather. The mouth was fat and filling initially, then tapering off to a gentle finish with a nice linger.

Of course, we weren’t naive to the potential for this difference in flavour. We hear things, man, we’re down with the whisky geeks. We’ve had Sullivans Cove plenty of times before… but only in isolation. We’d never sampled different bottlings next to each other like that. It’s not like the bottles were from entirely different planets, there was still a certain Sullivans Cove-ness running through them all, but it really opens your eyes to how much variation can exist between barrels.

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Some people may be a bit put off by this approach or feel a bit cheated. “This isn’t what I had last time!?” “But I wanted barrel HH525!” they’ll huff. I on the other hand tend to think it keeps things fresh and interesting. Heck, there’s hundreds of whiskies in the world that will keep doing the same old thing every time, so it’s good to have something a bit challenging once in a while. Fred agrees: “I couldn’t imagine working at a distillery where I had to taste and talk about the same thing day in, day out. I’d get bored! The awesome thing with Sullivans Cove is that every time we do a bottling it’s going to be a new experience.”

 

Spending Time at Sullivans Cove

Posted by: Nick

Sullivans Cove Whisky Waffle 1

If you’ve only heard of one Tasmanian distillery, chances are that distillery is Sullivans Cove. Based in Hobart and formerly known as Tasmania Distillery, this founding father of Tassie whisky has a chequered and yet ultimately inspiring past and, as we Waffle boys discovered when we visited their site recently, an extremely promising future.

Sullivans Cove is one of Tasmania’s most visitor-friendly distilleries. The viewing platform looking out across the bond store is a proper money-shot (see above!) and in keeping with the establishment’s status as Tassie’s poster-child distillery. This honour was thrust upon Sullivans Cove in 2014 when a bottle of their French Oak Cask won the prestigious World’s Best Single Malt at the World Whiskies Awards and changed the face of Tasmanian whisky forever. But as our generous host, Strategy Manager Fred Siggins, was keen to point out, there is so much more to Sullivans Cove than barrel HH525.

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Consistency in flavour is a difficult task for the fledgling Australian whisky scene. Due to the size of the industry (or rather the lack thereof) most releases are the product of one barrel and therefore the flavours vary from bottle to bottle. While some distilleries choose to conveniently sweep this issue under the carpet, Sullivans Cove embrace it, hand labelling each bottle with a sticker informing the purchaser exactly which cask or casks are contained within. The result is that a dram of one French or American Oak bottling will be unlikely to taste identical to a previous one.

While this approach ensures Fred is continually explaining to customers why their new bottle tastes slightly different to their old one, it also forms one of the most exciting aspects of the distillery. During our visit we were lucky enough to sample not one, but two of the French and American Oak expressions. Had they not featured the distinctive blue and black labels we may not have picked them as the same bottling.

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In each case one dram was smooth and easy drinking and the other vibrant, fresh and zingy. Excitingly, we could not work out which of each we considered to be the better drop – instead deciding that we would prefer one over the other depending on the mood we were in. Fred agreed and recommended that Sullivans Cove customers leave a small amount in one bottle before opening the next, to really appreciate the difference.

The other exciting aspect of the distillery is the age of the whisky in the bond store – and in their bottles. Sullivans Cove head distiller Patrick Maguire has been creating whisky since taking over the company in 1999 and giving it a much-needed new lease on life in the process. This means that some of the barrels are now pushing 18 years old, an incredible age for an Australian spirit.

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Both the French and American Oak releases are usually aged for anywhere between 10 and 17 years while the entry level Double Cask release, a marriage of 2 to 4 American Oak barrels and one French Oak barrel, contains a cross section of particularly mature whisky, unheard of in any other Tasmanian release.

The only drawback of this premium method of whisky creation is the premium price. Sullivans Cove make no bones though about the fact that they make a premium product and are not looking to change that any time soon. Fred did point out, however, that there is a lot of new Australian whisky coming into the market currently demanding a similar (or greater) price to the Sullivans Cove Double Cask. While this new stock is exciting, the whisky is likely to only be 2 to 3 years old. When compared with the potentially 17 year old whisky found in the Double Cask, it really paints the Sullivans Cove price point in a positive light.

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Sullivans Cove is now one of the most recognisable brands in the New World spirits scene, an achievement which is a true testament to the work put in by Patrick Maguire all those years ago. For a very long time, his whisky creation was a labour of love, an unprofitable venture fuelled by passion rather than profit. The rules have now changed, however, and currently there are over twenty distilleries in operation in Tasmania – with more on the way. It is certainly no overstatement to say that this reality may not have come to be if not for Sullivans Cove Distillery.

Sullivans Cove will be open for tours seven days a week, starting in September! Tours depart hourly and can be booked at the Sullivans Cove site.

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Whisky Waffle to Waffle around the world

Posted by: Nick and Ted

Whisky Waffle Around the World

Well we like it we like it we like it we like it we la la la like it. La la la like it. Here we go-oooh! We’re Waffling around the world!

After the roaring success that was our tour of Scotland, we’ve decided to jump on a big old jet airliner and go global.

Our next Waffle Night will occur on the 22nd of July and once again be held at Burnie’s best cafe and whisky tasting venue: The Chapel. We will be sampling whisky (and whiskey) from various exotic countries around the world… and America.

The night will cost $35 and this covers light nibbles, as well as six drams of whisky from different countries. Judging by past events, tickets will sell out fast, so book your place by visiting: www.trybooking.com/QYYZ

What: Whisky Waffle’s World Tour: Wafflin’ Around the World

When: Saturday the 22nd of July at 7.30pm

Where: The Chapel, Burnie

Why: because whisky is good

Who: you guys!

How much: $35 for 6 drams and light food

So giddy up and giddy up and get away. We’re getting Waffly in the best kind of way. Here we go-oooh! We’re Waffling around the world!

Book now!

 

Mendis Old Arrack

Reviewed by: Mum’s the Word

Mendis Old Arrack

Foreword by Ted:

Long-time readers of Whisky Waffle will know that I occasionally mention my mother on the blog, usually after she’s sourced something for me while travelling. Behind the scenes I usually run articles by her just to make sure the grammar is correct and there are no spelling mistakes.

Well, in a surprise move, Catherine has jumped down the rabbit hole and submitted a review all of her own after a visit to Sri Lanka. Arrack (not to be confused with Arak) is a South-East Asian spirit distilled from fermented coconut flower sap, although the precise methods and ingredients vary from place to place. The Sri Lankan version reviewed here is actually made rather like whisky, with the sap fermented in wooden washbacks before being twice distilled and finally aged in halmilla-wood vats for up to 15 years.

Now, Whisky Waffle purists will note that Arrack doesn’t contain a grain as its base and therefore is outside the usual remit of our blog. I on the other hand suspect it is rather poor form to turn your mother down when she has gone to the effort of writing you an article, so we’re more than happy to make the exception. And Arrack is sometimes known as Sri Lankan whisky, so there! So, sit back and enjoy this fresh article by Mum’s the Word:

Sri Lanka

When I have occasionally had a sniff of whisky, and a bit of a taste, my sinuses are generally cleared instantly and my taste buds and palate set on fire.

Not so on this occasion. In the spectacular setting of Ella in Sri Lanka I tasted Arrack – a Sri Lankan spirit made from the fermented juice of coconut flowers. The particular version I tried was the Mendis Old Arrack 100% Pure Coconut Arrack, naturally aged in halmilla (wood from the Tricomalee tree) vats.

The nose was mild (did not offend the sinuses) and faintly perfumed – coconut flowers? The first sip was sweetish with subtle flavours of … coconut? [Ed. Are you surprised?] The general flavours were reminiscent of Mum’s rice pudding or a delicate crème caramel (the WW boys would find many more descriptive words, but they have the ‘experience’ AKA the gift of the gab!) but there certainly was an alcoholic kick – especially after the third slug.

I think the subtle flavours would have been lost if diluted with ice/coke/soda as some of the group had, but served neat for me was delicious. It paired very well with a home-cooked Sri Lankan curry meal, the flavour being savoury, mildly spicy and certainly not sweet.

A certain Whisky Waffler son admitted a sneaking suspicion that he had tried Arrack before … “I say sneaking because I’m pretty sure I was kinda wasted at the time,” so anything he may be able to contribute on the subject may not count [Ed. Oh, and may I enquire just how much you had to drink, eh?]. I was planning to buy some Arrack in Sri Lanka duty free for further tasting with the expert advice of said son, but they didn’t have any!! Weird and disappointing.

Arrack would be a great start for the novice whisky/spirit drinker who did not want to be knocked off their seats.

★★★★  (but who am I to say?).

A whisky identity crisis

Posted by: Nick

Warning: may seem like an actual blog article.

Good news, folks, the word of the Waffle is spreading. Our local paper The Advocate recently published an excellent article about the blog and the tasting nights we are running. My only issue? It seems Ted and I have inadvertently become Burnie’s most famous hipsters. Here’s the headline:

Advocate screen shot

So… am I really a hipster?

I mean, I have been known to grow a beard. I like brunch. And Ted’s glasses are a bit pretentious. But a hipster?

The label of course refers not to our occasionally-groomed facial hair but to our fanaticism to whisky. I mean, we kinda do run a successful whisky blog… This, coupled with the fact we’re under the age of thirty does kind of point towards hipsterdom.

The only problem is it’s not true – in my eyes at least. I am absolutely a whisky nerd, that title I cannot shake. I will even admit that I can veer wildly between drinking buddy and whisky snob (“My shout buddy! As long as you leave out the ice this time!”) But surely people referring to me as a hipster simply because I can recite all eight (and a half) distilleries on Islay is a step too far.

And then I realised. Just because people refer to me as a hipster, it doesn’t make me one. In fact, they probably just don’t have alternative terminology. So I shall boldly proclaim to the whisky loving public: I identify as a Waffler. I drink plenty of whisky and use plenty of words to talk about the stuff.

So let’s start a Waffly revolution! Let’s give those that call us hipsters an alternative title! Let’s Waffle on until our significant others roll their eyes and turn up MasterChef! Keep on Waffling, my friends. Keep on Waffling.

King in the north: Fannys Bay Distillery launches its whisky

Posted by: Ted

Ted n Mat Whisky Waffle

Compared to the established distilleries of the south, the north of Tasmania has been something of a permafrost-covered wasteland, devoid of all but the hardiest specimens. Scratch the surface however and you will find new life growing vigorously, with a multitude of start-ups building stills and laying down spirit.

Now the first of this new cohort has come to fruition, with Fannys Bay Distillery officially launching its range. Owned and run by the lovely Mathew and Julie Cooper, Fannys Bay is based on the far north coast in the rather appropriately named hamlet of Tam O’Shanter.

Small scale, hand crafted and innovative could be the bywords of Fannys Bay. The small still that resides in the Cooper’s garage was hand built by Mathew and each 20L barrel that is filled is mothered like a flock of chickens until maturity.

The launch was held at the recently opened Kingsway Whisky Bar in Launceston. The venue turned out to be rather easy to find thanks to the live quartet of bagpipers stationed outside the doorway, deafening guests as they entered the bar.

Bagpipes whisky waffle

The long, narrow space was quickly filled with friends and fans of Fannys Bay, including luminaries of the Tassie whisky scene such as Casey and Jane Overeem, Craig Johnstone, Damien Mackey, Rex Burdon, George Burgess and Troy Trewin. Mathew and Julie were gracious hosts, warmly welcoming their well wishers and even finding time to carry around some of the excellent cheese platters that had been provided.

Troy, Jane, George, Ted

Troy, Jane, George and some hipster

While the brie may have been rather fine, the real stars of the show were the three expressions of Fannys Bay being generously poured by Mathew. On offer were a pinot cask 43%, a port cask 62% and a sherry cask 63.4%. The pinot was light and smooth with notes of grapes and green apples. In comparison the sherry was robust and full of stewed fruits and spice, while the port was dark and rich, oozing raisins, sticky prunes and burnt toffee. Everybody who tried a dram came away with a satisfied look on their face and there was quite a long line to buy the flat, rectangular bottles with their vaguely Victorian inspired lettering and painted reverse.

Fannys Bay Bottle whisky waffle

The official part of the evening was conducted by Rex, Jane and Casey, who all spoke passionately about the warm, friendly and hospitable nature of the Coopers and their willingness to share their knowledge and experience with others. Jane noted that it was ‘exciting to see people who have such passion jumping into an industry with such a huge amount of opportunity’. After rather sheepishly admitting that he had been to see the distillery for the first time only a few hours before, Craig got up recited a poem to a rather amused crowd:

May you have shortbread when you’re hungry,

Whisky when you’re dry,

Pennies when you’re poor,

And heaven when you die.

Speeches whisky waffle

After the speeches were concluded, several bottles of the first barrel laid down by Mathew were put up for auction. Barrel #1 (Bourbon) Bottle #1 was claimed by Traralgon based whisky collector Shane Barbour, who remained calm under fire from competing bids to claim his prize (he mentioned that he also has a #1 bottle of Oveerem, lucky sod). Talking afterwards, Shane reflected that one of the reasons he keeps coming down is that everyone in the Tassie scene is so friendly and welcoming (plus the chance to collect unique whiskies).

The evening concluded in a relaxed fashion, with guests chatting away amicably in small groups and nibbling pieces of Fannys Bay pinot cask chocolate brownie. Mathew and Julie glowed with pride as they reflected on the success of the evening. When pressed, Mat said that he was “very, very pleased to be able to show that we have such a great Tasmanian product,” with Julie adding that “It’s been such a great journey.”

Mat n Julie Whisky Waffle

The last word comes from Troy (which I think would rather please him), who quite succinctly summed the evening up thus: “Tonight was a candlelight held up in the Tasmanian craft distilling scene, industry coming together to celebrate this nascent venture, a leader of the northern new wave. Patience has been worth it.”

Look out Southerners, the North is alive!

b n w Ted whisky waffle

 

Whisky Waffle to host tasting event in Burnie

Posted by: Nick

Official Whisky Waffle Poster with colour fix

There’s a lot to love about whisky, but to we Wafflers, the best thing of all is sharing the stuff with likeminded people. This is why we have taken the plunge and decided to hold a tasting event in our home town of Burnie!

That’s right, on Saturday the 13th of May at 7pm we will be waffling LIVE at Burnie’s premier cafe/bar/whisky drinking location: The Chapel.

The Chapel Burnie

The Chapel AKA the most beautiful whisky drinking venue imaginable

At this exciting event we will be taking our fellow whisky drinkers on a ‘Tour of Scotland’, or, more specifically, we will be tasting six whiskies from each of Scotland’s whisky regions. The event will be perfect for people new to the world of whisky, but will also have a few treats for seasoned Wafflers like ourselves.

The night will cost $30 and this covers food, as well as the six drams of whisky. Seating is limited so book your place by going to https://www.trybooking.com/PVZG

If the night is a success we would love to host more in the future featuring a range of themes, including Tasmanian whisky, so please clear your diaries, cancel all appointments and come and waffle with us at The Chapel!

What: Whisky Waffle’s Tour of Scotland

When: Saturday the 13th of May at 7pm (or whenever)

Where: The Chapel, Burnie

Why: because whisky is good

Who: you guys!

How much: $30 for 6 drams and food

Wafflers with waffles

See you on the 13th!

Larking about at Lark

Posted by: Nick and Ted

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Fact: the modern Tasmanian distilling scene was founded by Bill Lark.

Fact: the foundations for Whisky Waffle were laid down at the Lark bar.

Fact: it is rather shameful that we have never found the time to visit the Lark distillery

Recently the Whisky Waffle boys were down in Hobart with a rare free day to spend on whisky business, so we decided to take the opportunity to rectify an embarrassing gap in our Tasmanian distillery bucket list and tag along on an official Lark distillery tour.

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We were about to run away with the barrels when we discovered they were empty.

Lark offers a two-hour daily guided tour of their distillery facility out at Cambridge, 15min east of Hobart. Our tour started at the Lark bar in Hobart where we met Guy, our guide, and the rest of the group. To work out in what order to hand out the complimentary Lark tasting glasses, Guy started off by asking how close everyone lived to the distillery. Surprisingly it turned out that we North West coasters were the only true locals, with the other guests ranging from Melbourne and Sydney to Alabama.

After introductions we all piled into the tour van, affectionately known as the ‘Drambulance’. On the way out to Cambridge Guy regaled us with tales of the history of the Australian whisky scene and the part Bill Lark played in its resurrection. The road into the distillery passes through the grounds of Frogmore Creek winery, the vines providing wild yeast that is encouraged into the Lark fermentation vats to help create the unique Lark flavour.

The distillery itself, in true Australian fashion, is in a large tin shed that overlooks the Coal River Valley. Upon arrival we donned fluoro vests and met Chris Thomson, the self-proclaimed ‘most experienced distiller in Australia’ (and who are we to argue with him).

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Chris Thomson was also thrilled to meet the two most experienced Tasmanian whisky bloggers in Australia! (again self-proclaimed)

To lubricate our minds before starting the tour we were provided with a dram of the Lark Classic Cask, a perfect breakfast whisky (or at any other time of the day for that matter). Guy and Chris took us through the distilling process at Lark, from the Bill Lark-designed peat smoker, to the fermentation and the distillation.

Along the way the way we were able to try wort (aka sweet barley juice), wash (aka unhopped beer) and new-make spirit, which was fruity and soft. Chris gave us some handy nuggets of distilling advice such as “when going from the fores to the heart we smell and smell and smell and smell and smell and smell” and “using our amazing distillers skills we make the first cut,” *moves hose casually from one vat to another* “Very technical”.

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Those are some niiiiice sparge arms!

The final part of the tour was spent in the bond store (also a large tin shed) where Guy told us about barrel making and aging. We were also able to try some Lark straight from the barrel, which Guy fished out with a spirit thief, as well as some whisky from sister-distillery Overeem. Also on offer were Lark’s whisky liqueur, Sláinte, and several variants of their Forty Spotted gin.

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Every Lark tour is a barrel of laughs.

At the end of the sampling session our merry band of tourers re-embarked the Drambulance and headed back to the Lark bar. The tour had been a pleasant and informative mix of whisky stories, hands-on experience, technical information and waffling. Most importantly, we Waffle boys were finally able to show our faces in public again and proudly say that we had been to the distillery that started it all.

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The best thing about whisky tour groups is that you all end up best mates at the end!