Reviewed by: Ted
As I walked back through North Hobart to my hotel whilst on a work trip, I decided to stop into the Winston to rehydrate. Lo and behold, what did I find waiting on the shelf but a bottle of ‘Vat out of Hell’, one of Tim Duckett’s glorious cask-strength Heartwood creations.
Crafted from a delightful marriage of 10yo Lark sherry barrel and 13yo Tasmania Distillery bourbon barrel and bottled at a robust 67.4%, the Vat out of Hell, like most Heartwoods, is sadly no longer available for purchase. Therefore, stumbling across an open bottle constitutes a rare treat and a responsibility to try some for the betterment of humankind.
I gazed wistfully at the bottle on the shelf and thought ‘well… work’s covered the rest of my drinks tonight [I must admit that I had stopped for liquid sustenance at several other pubs along the way], so what the hell, I’ll treat myself.’
At this point I was feeling a little less analytical and in a bit more of a subjective frame of mind thanks to my nice warm beer coat, but I think that’s probably a good way to tackle a Heartwood. Ride the rush of emotions, don’t overthink it. So, without further ado, here’s what I thought (apparently. I’m glad I at least had the presence of mind to write this down):
The smell is… leathery, which is quite appropriate really… it’s like a box of sultanas left on the bench seat of an old Kingswood ute on a hot summer’s day… a walk through a meadow of spiked wildflowers… fruit leather made out of fruit cake… sun fermented orchard fruit… hot boat decking.
Tastes like timber should… if Easter eggs tasted like this, I’d probably eat them quicker… meat slow cooked for a looong time… dark brown as a flavour… attaches like a happy lamprey to your gums.
Yeah, so long story short, it was bloody good. Better than Meatloaf’s version… If you find some, think with your heart and not your wallet, and you’ll end up transcending to a higher plane of existence.