Official tasting notes.
“A Nose dominated by dates, raisins, rich, red fruit and toffee apple, accompanied by light melon, vanilla and subtle tobacco. The Palate is rich and chewy, with notes of jam, pastry, light leather and pantry spice. As a syrupy sweet and thick whisky, it is full-bodied and coats the palate, a fine balance between savoury and sweetness. Wine gums and light honeycomb notes come through with subtle dark chocolate and marmalade. A medium long Finish, savoury and lingering, with chocolate orange, fruit notes and slightly drying”.
Hobart Whisky Pedro Ximénez ‘Solera’ Cask Single Malt Whisky 500ml 47.1%
Out of Stock
A new core range whisky from Batch No.001/22 that yielded 340 bottles
Details
500ml: 47.1%alc
Region: Hobart, Tas
Cask type: PX Sherry
Batch No: 001/22
Release Date: May 2022
Individually numbered
Description:
Here’s a cracking whisky release that marks the first time Devil’s Distillery has used the Solera system to age their single malt. The whisky impressed us from the first sip when it was unveiled at the Whisky Show in Sydney in May 2022. Not only was it one of our favourites, it was one of the top 3 favoured whiskies of the entire show. We’re really exciting to have this beauty join Hobart’s core range at a great ABV that will maintain some nice consistency moving forward.
The Distillery comments;
“Replicating traditional solera methods, we have bottled only a portion of this release, ensuring that over time we can continue the tradition of fractional marriage both acknowledging traditional solera systems, and ensuring quality and consistency between batches. We have decided not to restrict the abv to a particular percentage and instead we are aiming to always cut our Solera release to between 46% and 50%. This however means that each batch abv % may vary slightly’.
The Solera system explained in a nutshell:
A process of maturing liquids such as whisky, by fractional blending the juice in such a way that the finished product is a mixture of the sum of its earlier parts, a process that is continued over many years. It’s a labour-intensive exercise that is used to maintain consistency in flavour and a reliable style of whisky over time.
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