On the ninth day of Christmas my true love gave to me… a glass of Tiger Snake Sour Mash Whiskey. There must be something in the water over in Western Australia that makes distillers keen to try their hand at a bourbon-style whiskey, because this is the second one so far in the advent calendar. Great Southern Distilling Co. (makers of the Limeburners, which we saw on Day 5) call the Tiger Snake a ‘sour mash’ style whiskey though, as the term bourbon is restricted due it’s status as a geographic indicator.
Named after one of Australia’s most venemous reptiles, the Tiger Snake uses a mash bill of corn, rye, malted barley and occasionally an old hybrid wheat variety called triticale, all grown in WA, although I couldn’t find any details about the casking. The nose is very light, with a faint hint of sweet stawberry jam and wood, while the taste is a bit of a non-event, with a vague spiced orange syrup body and a touch of green-ness on the finish. I’m sorry to say it folks, but I think this one is a bit of a toothless Tiger Snake.
On the fifth day of Christmas my true love gave to me… a glass of Limeburners Port Cask whisky. Crafted by Great Southern Distilling Co. at their Albany distillery in Western Australia (they also have a site in Porongurup that makes Tiger Snake Sour Mash Whiskey), the Limeburners takes its name from the nearby convict-built kilns that provided building lime during colonial times.
This particular Limeburners edition starts off life in ex-bourbon American oak barrels before being transferred to Australian port casks for finishing. The nose has a funky ripe banana in caramel sauce vibe going on, while the mouth feel is dry and hot, with an alcholic spiced plum finish. The Port Cask would make a great accompaniment to a platter of fine local produce while camping on the beautiful southern coast of WA.