Australian whiskies

[Calliope]

I've only just realised that we make some.

This one intrigues me slightly,



http://www.singlemalt.com.au/store/product_info.php?cPath=29&products_id=29

mainly because I like the way the manufacturers - vintners by trade - admit they were quite mad to try making it.

[Mark C]

Hmm, my boss is currently in Oz.

*sends off an email.

[C57]

I've only just realised that we make some.

This one intrigues me slightly,



http://www.singlemalt.com.au/store/product_info.php?cPath=29&products_id=29

mainly because I like the way the manufacturers - vintners by trade - admit they were quite mad to try making it.

Oz whisky
Try it and let us know....

[Nick Brown]

I'd be interested to try it, and the write up in the Whisky Bible is nae bad.

The most famous Aussie distillery is in Tasmania - http://www.tasmaniadistillery.com/

They produce Sullivan's Cove whisky which used to be dreadful, but has improved dramatically (I believe) over the past couple of years. The earlier version was sold in Edinburgh, but I think it was so bad that people who had it would be unlikely to stock the new stuff for quite some time. Hopefully I can find some in Oz in January. I'd also be interested to try Cougar whiskey - American but only available in Oz. It also gets a good write up in the Whisky Bible but couldn't be sold in the UK as whiskey as it's only 38% alcohol.

[Calliope]

I'll be in Angaston in January. Wine tasting, mostly (Angaston is in the Barossa Valley)

It might be worth dropping in. I'll let you know

[Malt-Teaser]

It's from NZ not Oz, but Milford 10 is excellent!

[Frodo]

They produce Sullivan's Cove whisky which used to be dreadful...

Didn't someone refer to this as Sullivan's Sock a while ago?

[peat-chaser]

I´d say it should be Sullivan´s Dog, for the dram I tried 2 years ago had only two expressions in smell and taste I could identify: wet dog + mouldy wood

But there must be some more malts made in australia, such as Great Outback, Bakery Hill 46%, Bakery Hill Peated Malt, ....

As far as I´m informed the Aussie are no Kiwis and proud of it, all the same the other way ´round, so lads be careful

[Calliope]

I found this article really interesting and thought I'd paste it here as news articles have a nasty habit of disappearing from their origina sites...

Raising our spirits

Jim Murray is the world's leading authority on whisky. His Whisky Bible 2008 ratings for some Australian whiskies show he considers them among the best in the world. Malt whiskies from Bakery Hill, Lark Distillery and Tasmania Distillery score in the 90s (out of 100). For an industry that dates back only to the 1990s, they are spectacular scores, particularly when few of the spirits have reached their 10th birthday.

Not only are Australian whiskies receiving accolades from Murray, they are picking up significant medals on the show scene. Lark was awarded four medals at the International Wine and Spirits Competition in London, making it the most awarded Australian distillery at the 2007 show, with the Lark's Cask Strength Single Cask whisky achieving a best-in-class award.
In 2007 at the World Whiskies Awards, Tasmania Distillery picked up a couple of gongs, too; Sullivans Cove Bourbon maturation single cask whisky was the Best Other single malt whisky in the Malt Whiskies from the Rest of the World category, and Sullivans Cove Port maturation cask strength received a highly commended award in the same category.

Whisky production is not new to Australia. Spirits arrived with the First Fleet, and Governor Bligh brought over the first stills in the early 1800s. Illicit distilling is still around today. A police officer, when asked if he knew of any illicit stills, responded, "Know of any? I know of hundreds!"

Then there was the Corio Distillery in Geelong, established by the Distillers Company of Edinburgh, at a time when there was a worldwide shortage of whisky.

Norm Phillips, who worked there for more than 30 years and was general manager when the distillery closed in 1980, was told the brief from head office was to "make whisky no better than the worst in Scotland". This edict was followed religiously. In its heyday, a Corio and Coke was one of the cheapest shouts around; a rough, blended whisky not for the discerning palate.

These days the Scots are very supportive of the Australian industry and are willing to share their knowledge; KristyLark, of Lark Distillery, received a scholarship to Scotland to learn more about distilling. Australian whiskies haven't just made a favourable impression - Lark's method of peating malt without using sulphur has spread ripples of excitement around the Scotch Whisky Research Institute.

And when one considers the figures, there's no reason why the Scots should worry, as we pose little threat. The output from all the infant Australian distilleries is about 100,000 litres a year. A single Scottish distillery, Ardmore, for example, which is one of the largest, produces 4.2 million litres a year. Scottish whisky exports are worth £2.5 billion pounds ($5.6 billion) a year.

With new export market opening up in the BRIC (Brazil/Russia/India/China) nations, it seems highly unlikely the Scots will be left with warehouses full of whisky barrels they can't sell - with luck it won't happen to the Australians, either.

The first barrels of Australian malt whisky were made in Tasmania by Bill Lark, affectionately known as the "grandfather" of the Australian whisky renaissance. A chartered surveyor by profession, he established Lark Distillery in Hobart in 1992 against the odds. Wife Lyn describes him as a "can-do" person. When he first planned to set up a micro-distillery, the Australian regulations decreed the minimum still size had to be 2700 litres, much too large for his boutique requirements. Not to be deterred, he lobbied tirelessly until the law was changed and was able to install his first 20-litre still. He now has a 600-litre spirit still and an 1800-litre spirit still.
Lark's success has inspired the creation of other distilleries, both in Tasmania and mainland Australia. Lyn comments: "He doesn't guard his knowledge. He never runs out of patience."

As Lark says: "One distillery is a boutique affair. You require numbers to have an industry." And the numbers are growing. Tasmania now has five. Nant Estate and Distillery is due to open at the end of this month. And there is talk of setting up a Tasmanian whisky trail.

Around Hobart, there's Tasmania Distillery, the Old Hobart Distillery and Mackeys Distillery. Hellyers Road Distillery in Burnie is by far the largest malt distillery; with a huge 60,000-litre wash still and a 30,000-litre spirit still.

The Nant Distillery in Bothwell in the Central Highlands will add further sheen to the Tasmanian whisky scene. The property has a magnificent homestead and a water-driven flourmill, which was built in 1823.

ueensland businessman Keith Batt bought the property in 2004 and renovated it. The wheel of the mill is turning once more and will grind the barley into "grist" for whisky production. The millpond has been dredged, too, and Nant is probably the only distillery in the world with two platypuses on the payroll. Visitors will be able to view all the stages of whisky production and sample local and Scottish malts.

Encouraged by his visits to distilleries in Tasmania and burning with enthusiasm to disprove the notion that "the only place in the world that can make top-quality malt whisky is Scotland", David Baker established the Bakery Hill Distillery in Victoria. His first new-make spirit flowed in 1999. It was not an easy journey. Setting up a distillery is a costly business, yet he managed to do it on a shoestring budget.

Customs were initially tough on him. They were suspicious, not sure if he was a bootlegger or not, and were entirely unconvinced he was capable of setting up a micro-distillery. He released his first whisky in 2003 at the Australian Malt Whisky Convention and it was well received. Murray is now giving him scores in the 90s for some whiskies, and the Bakery Hill Classic Malt Cask Strength (barrel 2606) and Bakery Hill Peated Malt Cask Strength (barrel 14) both rated a phenomenal 94/100.

There are some exciting malt whisky developments in the west, too. Cameron Syme founded the Great Southern Distilling Company in Albany in 2004. Tourists can see the distillery in operation and sample the various spirits. Syme's first single malt whisky, distilled by Tony Browne (a Scottish veteran with 14 years' experience), is due for release in February.
Syme has recently opened the Margaret River Distilling Company, which has an impressive cellar door and visitors' centre. Syme, a lawyer, is also head of the Australian Distillers Association, which was formed in 2005 to advance the industry's interests.

At the recent Australian Whisky Convention in Melbourne he gave a highly articulate presentation on the future of the industry. He emphasised the positive aspects but also mentioned "a few clouds on the horizon", the main one being the need for tax relief for boutique distilleries, along the lines of the concessions allowed for wineries and breweries.

Whisky is taxed at $65.56 a litre of alcohol (about $20 a bottle), which is the highest rate in the OECD. This high rate reflects the belief that high tax lowers spirit consumption, which is theoretically beneficial for public health. However, RTDs (pre-mixed spirits and soft drink in a can) are taxed at $38.70 a litre of alcohol. Syme foresees many new distilleries opening in the next 10 years, but says a few will fall by the wayside, too.

He emphasised the importance of producing a high-quality product with its own identity, saying "we want to be appreciated in our own right as a premium whisky-producing nation". Good marketing is essential to this, he noted.

Getting the marketing right is something Patrick Maguire, director of Tasmania Distillery, understands perfectly. The new presentation of the Sullivans Cove whiskies exudes class but it's what is in the bottle that counts, too. Murray gave the six-year-old Sullivans Cove bourbon maturation malt the highest score for an Australian whisky, 95/100.

Maguire is focusing on export markets as well as sales in Australia. Sullivans Cove is exported to many different countries, including Britain, Holland, Denmark and Singapore. He has found the Europeans are willing to try new whiskies and recognise quality when they taste it. If the Europeans are the educators, the Asian markets tend to be the followers.
There's still a lot of work to be done overseas, however. And, as Maguire says, "When you look at a beverage list and there are several listings under the heading Australia, that's when people will start to take us seriously." One thing is certain - we're producing some top whiskies that are well worth sampling. Just ask Jim Murray.

This story was found at: http://www.smh.com.au/articles/2008/01/ ... 31579.html

[Mr Tattie Heid]

I've condensed this article for those who may not have the patience to read it all:

Jim Murray is the world's leading authority on whisky.... Just ask Jim Murray.

(Oops, might have taken out a bit too much there.)

Actually, this caught my eye:

Lark's method of peating malt without using sulphur has spread ripples of excitement around the Scotch Whisky Research Institute.

Wasn't aware that was a problem! Never heard of sulphur in peating.

[Nick Brown]

That's harsh, Tattie.

I think the interest in world whiskies is great news. OK, you may not like JM, but the high scores he is giving some still young Australian whiskies is noteworthy, and I can't blame the Aussie distillers from being proud of the accolades they are starting to get from JM and elsewhere. Especially considering the ridicule heaped on Sullivan's Sock on the WM forum a few years back. And the idea of a Tasmanian whisky trail is intriguing and I want to go on it.

Never heard of peating with sulphur, though. Perhaps someone has wires crossed.

[Mr Tattie Heid]

Harsh, but fair.

I think you're right about the crossed wires--wouldn't be the first time a journalist got the facts jumbled.

[Calliope]

Harsh, but fair.

I pasted the article because I found it interesting and thought someone else might. I'm sorry you found it so dull, but no one locked your computer onto that post

[Mr Tattie Heid]

Pete Townshend would envy me, I'm so misunderstood. The article was certainly well worthwhile, Calliope. I was just taking a potshot at the whisky world's biggest ego.

[Nick Brown]

I've only just realised that we make some.

This one intrigues me slightly,



http://www.singlemalt.com.au/store/product_info.php?cPath=29&products_id=29

mainly because I like the way the manufacturers - vintners by trade - admit they were quite mad to try making it.

Oz whisky
Try it and let us know....

Well, Calliope and I tried this a couple of weeks ago. Here is the tasting note - lifted from the Tasting Notes section, natch...

Smith's Angaston (Australian) Single Malt Whisky, 1998 8yo 40% OB

N: floral, floury, malt grist, slight varnish notes, orange, sweet. cookie dough, vanilla, cognac, green apple

T: sweet, honey, fruity, apples, slight varnish prickle, becomes bitter, spice, curry, cloves, oaky, lemon, leather, musty, hazelnut

F: grape, brandy, vanilla, toast, crab apple

This whisky was a pleasant surprise. Distilled at the Yalumba vineyard in the Barossa, South Australia as an experiment. The distillery has only produced three runs and has been silent for the last few years. There are no plans to recommence distilling, which is a shame as the results of the experiment are rather interesting. There is an unusual brandy and apple flavour, but with excellent wood flavours throughout. If you ever see it then grab a bottle. When it's gone, it's gone.

Calliope described the whisky as vanilla slice with passion fruit icing. Apparently this is not something that I would spot because I'm a Pom.

[Calliope]

Well, no Australian would say vanilla slice with passion fruit icing, because it's a given that without passionfruit icing, it wouldn't be a real vanilla slice

There's another Australian whisky that's meant to be quite good too but I've forgotten what it's called and suspect I will have to go to Edinburgh to taste it.

Happy Australia Day Everyone.

http://au.youtube.com/watch?v=ZuKpJv0PlSE

We are one, but we are many, and from all the lands on earth we come....

[Nick Brown]

There's another Australian whisky that's meant to be quite good too but I've forgotten what it's called

That would be the Lark Distillery Single Malt Cask LD84 43%. It doesn't seem to have an age statement.

[Nick Brown]

They've come a long way since the early Sullivan's Sock bottlings. Ladies and Gentlemen, I reveal to you, the world's first £600 7yo whisky:

http://www.tasmaniadistillery.com.au/in ... &Itemid=26

It must be good - for the same money, you could get 5 bottles of Glenmorangie Signet.

[jonbob]

I have no idea what it tastes like but Cougar has a marketing campaign aimed squarely at people who like their whiskey and cola in a pre-mixed can so I would love to know if it's good, it is dirt cheap here

[Nick Brown]

Cougar is American whiskey, albeit only available in Australia. It is perfectly drinkable bourbon - sweet and not very complex. It is bottled at 37%, although if you pay extra you can get Cougar XS (extra strong) at 43%. Cougar may be aimed and priced at people who like to mix with coke, but it is perfectly good on its own. And given its price point, it has become my regular dram.

[jonbob]

I'll give the Cougar a go, I'd always assumed it would be pretty dire, but something drinkable at that price is hard to be snobby about.

[Nick Brown]

Have just picked up a bottle of Hellyer's Road. First impression is that it noses very much like a European whisky with that slightly musty, sweaty trainers kind of smell. A bit like the Breton whiskies. There are also hints of solvent and vanilla. Perhaps a touch floral. On the palate it is initially quiet but then a wave of perfumed floral flavours; overripe cantaloupe melon, a touch of bitterness - perhaps coffee or caramel (but not from colouring as the whisky is the colour of light straw). Quite cool and creamy, mint? licorice? Very elegant indeed. The finish is smooth, creamy, coffee fudge.

[The Whisky Wire]

Up until now the only Australian whisky I've sampled has been from 'The Lark Distillery' in Tasmania. One of the samples I enjoyed was the LD89, of which there's a review for on my site. I have to say they are producing some great drams at the moment and I truly believe that over the next few years, Australian whisky will be the next big thing!!!!!

[C57]

Have just picked up a bottle of Hellyer's Road. First impression is that it noses very much like a European whisky with that slightly musty, sweaty trainers kind of smell. A bit like the Breton whiskies. There are also hints of solvent and vanilla. Perhaps a touch floral. On the palate it is initially quiet but then a wave of perfumed floral flavours; overripe cantaloupe melon, a touch of bitterness - perhaps coffee or caramel (but not from colouring as the whisky is the colour of light straw). Quite cool and creamy, mint? licorice? Very elegant indeed. The finish is smooth, creamy, coffee fudge.

That sounds pretty damned good Nick!

[WhiskyNotes]

I've just tried the Sullivan's Cove Double Cask:
http://www.whiskynotes.be/2010/world/su ... uble-cask/

Not great, but rather promising as most people seem to think this is not their best expression.