Our tasting notes.
The nosing is a festival of flavour from the three cask finishes that ascends the glassware via brown sugar-syrup, toasted oak and stewed red apples, joining a gala of alluring contradictions on the palate and finish. Think cherry juice and treacle, paired with fermented grapes and orange marmalade on a spicey stage of white-pepper heat. Sultana loaf and peach flesh come on late with a touch of mint – pure velvet on the tongue. As the revelry comes to an end, remnants of Turkish coffee and toasted oak residue from the nosing tail off to a satisfying farewell.
Final thoughts: We could have spent days experimenting and trying different combinations, but as time was a factor, we settled on an aromatic, youthful Aussie whisky, a little raw around the edges, yet a scrumptious celebration of what Shene’s ‘Serendipity’ experience is all about. It was influenced by the company we kept, the laughter we shared and the food that we ate.
We’re big believers that atmosphere, mood, company, music, food and even the weather can change the way your senses taste whisky, and on that fine afternoon in April, ‘Serendipity’ was definitely in the air. So, if you find yourself in Tasmania, head straight to the Shene Estate and Distillery and discover your own small piece of providence, (in a bottle of course) – you won’t regret it.