Official tasting notes:
“This is one of our meatiest releases yet. On the nose you can tell immediately that this is going to be a complex whisky. You don’t pick up much peat on the nose, rather the darker fruit notes; raisin, date and a syrupy toffee note. This whisky produced a lot of lovely fats and oils, and you can see the thick legs trickling down the glass. On the palate it’s an explosion. Sweetness dominates, like a smoked redskin lolly, candy and fruit is permeated with that quintessential iodine-y peat flavour. However, the finish carries most of the peat profile. As the sugars carried in the liquid disappears, the palate is left with a lovely lingering smoke, with the memory of those sugars making it a very moreish drop”.
Furneaux Distillery Co. ‘Smoky Wedding Double Oak’ Single Malt Whisky 500ml 48%
Out of Stock
From Cask #SWD01 that yielded 315 bottles
Details
500ml: 48%alc
Region: Flinders Island, TAS
Bottler: Furneaux Distillery Co.
Cask: Tawny/Bourbon
Cask/Batch No: SWD01
Release Date: 26th of July 2021
Individually numbered
Description
Distilled in Launceston, Tasmania and forged by the chaotic seas of the Bass Strait, this whisky is a first from Furneaux Distillery. It’s the first time they’ve used a combination of not only two different malt types (Flinders and Scottish peated barley) but two cask types as well (French Oak Tawny and American Oak Bourbon).
The Distillery comments:
“With this release, we wanted to see the way that our different cask types can work together. We had some 20l Flinders peated ex Tawny (Australian Port style) casks mature at just over 2yrs, and a 100l Scottish peated ex Bourbon cask, mature at around 3.7yrs. This provided the opportunity for our first ever Double Oak.
Both casks were decanted and let breathe for a short time, then blending trials went underway, testing many different ratios until the best balance was found. The resulting product then went through dilution trials to find the optimal strength to let this whisky shine straight out of the bottle. After dilutions, the whisky was left to sediment in our non-chill filter process, making sure the liquid was clear, without removing all of those good fats and oils. No time or effort is spared when it comes to producing a quality single malt whisky”
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