Lightly smoked Batch No.4 that yielded 58 bottles
Details
700ml: 49%alc
Age: NAS
Region: Yackandandah, VIC
Cask type: Charred Red Wine
Bottler: Yack Creek Distillery
Barrel No: 5
Released: Early 2020
This single malt whisky is Yack Creek’s 4th release and very first utilising a small percentage of smoke, malted grain. It’s aged in ex red wine French Oak casks re-charred and resized to 80L.
Double distilled and non-chill filtered, it’s created using the soft and pure water sourced from the Stanley Forest Hills.
If you’re looking for a slightly higher ABV, the wise folks at the distillery also released this in a cask strength of 54.5%alc – now available on our virtual shelves.
Stocks are limited.
Our Tasting notes
Coming soon
Official Tasting notes
Nose: Subtle figs, orange, dark chocolate, earthy wood notes, hidden light honey caramel, with hint of pepper.
Palate: Soft caramel, toffee, orange, dark chocolate, anise presenting into peanut brittle and pepper.
Finish: Subtle figs giving way to a very subtle smokey ending with peanut brittle lingering and pepper.
John Atkins (verified owner) –
I wanted to try the Yack, because I was attracted to the re-charred French oak barrel and the small bit of smoke malted grain. I like a bit of smoke.
The charring influences the character from the get-go. Woody characteristics – Warm dirt (I believe they call that “earthy”), compost…wet wood…slightly bitter dark chocolate, but then as it settles, the smoke comes on, swish it around…it is mouth-watering.
My mind goes to Lost Spirits Abomination – the innovative Los Angeles distiller that uses science to take Islay spirit and mixes it with charred oak and Riesling soaked staves, and with some Willy Wonka magic produces a peated “malt”. All in six days.
An on the seventh day…God rested and made Yack Creek.
Yack Creek is NOT a lost spirit though…It has all the charm of the L.A. tincture, but doesn’t taste like a scientific experiment. It’s altogether more integrated. Wonderfully smooth…and here comes the smoke in the finish. Close to toasty edges of a buttery piece of sourdough. The crispy bits off the bottom of a pan roast lamb. There’s an idea! Serve this with a slow BBQ’d rib roast. It’s been 5 mins and my mouth is still watering as the light smoke keeps coming.
I’m sure Yackandandah Creek doesn’t flow with milk chocolate, but they’re conjuring up some Oompa Loompa magic from the pristine waters and I feel like I’ve won the golden ticket.