Author Archives: Dave

FEEL THE SPIRIT: Flor de Cana FREE tasting

Posted on 26 April, 2012 by Dave

FREE TASTING: Thursday May 17, 2012 – 6pm

From a humble beginning at the Chichigalpa San Antonio Sugar Mill in 1890, this Nicaraguan company has grown to be one of the leading lights of central South American Rum. It has grown on the back of fantastically crafted rum which has been overseen by five generations of the Pellas family. The only distillery in Nicaragua, Flor de Cana still operates from Chichigalpa on the Pacific side of the country. This means it is not a Caribbean Rum; the heat is drier, the climate less humid and maturation rates are slower.

Flor de Caña is the most-awarded rum in the world, and is recognized for fusing the advanced distillation technology with traditional craftsmanship. The traditions upheld can be seen in the selection of natural ingredients, true-aging process, and the single-blending of rums. It is the only rum on the market that is 100% aged, meaning the age statement on the bottle accounts for 100% of the rum in the bottle. The Flor de Cana rums are distilled 5 times on continuous stills. The rum is ‘slow aged’ at sea level in traditional barrelhouses without air conditioning, electrical ventilation, fast maturing additives or humidifiers. Flor de Cana has come to be reknowned for producing some of the most balanced, clean and elegant rums on the market.

Flor de Cana 4 year old
At only 4 years of age, the Flor de Cana 4 year old Gold is not only complex for its age but at only a few dollars more than regular house pours, it represents outstanding value. This rum is fantastic on the rocks, in fruit cocktails or mixed with coke.   On the nose the Flor de Cana 4 year old Gold is immediately clean and pure offering very refined and precise flavours. The nose opens with top notes of apple peel, pear drops that make way for caramel, slight smoky oak, vanilla, roasted nuts and background spice notes. The addition of water yields baked cinnamon apple, nutmeg and sweeter tones in what is principally a dry rum. The palate mirrors the nose with a clean and surefooted lightness. The finish leaves lingering notes of baked apple smoky demarera sugar. A beautifully balanced rum of great value to any personal bar.

Flor de cana 7 year old
The Flor de Cana 7 year old Grande Reserve is a clean and precise style of rum. The nose opens on notes of vanilla tinged red apple which seem to pick up toffee and honey accents deeper in the nose. Flavours of roasted nuts (almonds and hazelnuts), marmalade, dried fruits and caramel dominate the fine boned nose. The palate has real weight and richness with smooth textures that highlight toasted nuts, burnt sugar and medicinal spices. The finish shows tannic cinnamon and a buttery coconut fade. A fantastically clean and balanced rum.

Flor de Cana 12 year old
90-95 points from Wine Enthusiast and winner of over 13 International Awards including San Francisco and International Wine and Spirits Competition.

The Flor de Cana 12 year old is a fantastically complex rum which showcases the elegance, poise and power that this great distillery is renowned for. On the nose this rum shows clean and precise scents, which are neither heavy nor cloying. The opening nose yields an almost dizzying myriad of aromas including roasted nuts, toffee, crème brulee, mild spices (nutmeg, cinnamon and allspice) and hints of chocolate. The aromas carry through to the palate with a semi sweet element that adds rounded weight and supple personality. Flavours of dried fruits, dark brown sugar, nougat, pie spices and white pepper seem not to compete but complement one another, with effortless grace and elegance. The finish is near flawless with lingering spices and molasses accents leaving a haunting impression of this fine elixir. A truly remarkable rum.

Posted in EVENTS: Whisky & Spirits Tagged FREE tasting, rum

Old Hobart Distillery: New Wave Australian Whisky

Posted on 21 March, 2012 by Dave

The Old Hobart Distillery, Tasmania

One of the most common lines spoken at the Oak Barrel has got to be “I didn’t realize they made whisky in Australia.” But yet for every punter who confesses their ignorance there are at least two with a burning passion for this unique spirit. Names such as Bakery Hill, Lark and Limeburners have become ingrained in the minds of whisky nuts in Australia and indeed internationally. Yet there is a new wave of Australian distillers, keen to capitalize on the hard work of their pioneering cousins, and redefine Australia’s blossoming whisky image. In particular, still emerging labels such as Overeem, Southern Coast and Hartwood have forged the way, picking up swathes of accolades and awards abroad.

On December 8^th 2011, the Old Hobart Distillery officially launched the ‘First Release’ of ‘Overeem Single Malt Whisky.’ Yet it was not until a Malt Whisky Society of Australia tasting that distiller Casey Overeem’s spirit receive the acclaim he had envisaged. Craig Daniels, Chairperson of the MWSoA noted of the Sherry Matured #002 cask that it was the “the best cask sample I’ve ever tasted in a ‘blind’ taste of Australian whiskies”.

The Old Hobart Distillery utilises stills built by Hobart’s Knapp Lewer Engineering, a company that have built stills for several distilleries around Australia. The whisky is matured in ex-Sherry or ex-port (French oak casks) made from the staves of de-constructed barrels. These are then re-coopered into 100L casks more conducive to an Australian style of production (rapid flavour extraction for relatively young spirit). While early days yet, the Overeem range has shown fantastic promise with a distinct house style which is both forward and refined. Overeem’s overtly floral and fruity whiskies have astounding depth given their age and will no doubt cause many connoisseurs to reconsider their perceptions of Australian whisky.

Overeem (Sherry cask #002), Old Hobart Distillery, 40%abv
Expecting a rough edged and unrefined dram, to my astonishment found that this was a rather subtle and elegant whisky. A floral whisky that opens on notes of chocolate ice-cream, crystallized citrus peel (think orange and mandarin), earthy hay, rum soaked dried fruits and cinnamon. On the palate this whisky has good mouthfeel with flavours of stewed stonefruits and roasted nuts towards the back palate. The finish has some lightly charred nuts and sherry infused dried fruits. A seriously classy Australian dram- think Glenmorangie on steroids.

Overeem (Port cask #009), Old Hobart Distillery, 40%abv
With lifted aromatics this whisky is very generous in its profile. The nose opens on notes of butterscotch, crème brulee, plum pudding, rum soaked raisins, strong baking spices and a hint of cider. On the palate a creamy texture offers flavours of fruitcake, liquorice and sweet malt. The finish is all vanilla bean laced with spiced raisins. A very sexy looking port matured dram.

Posted in NEWS & REVIEWS Tagged Australian whisky

Woodford Reserve Bourbon – On taste at the Oak Barrel

Posted on 21 March, 2012 by Dave

WHEN: FREE TASTING Thursday 19th April, 2012 – 6pm

While not a well recognized brand in Australia, Labrot & Graham’s distillery Woodford Reserve has been crafting fine bourbons since 1996.

There are a number of factors that make this distillery and their bourbons unique to the industry. Woodford reserve is the only distillery in America with their own cooperage which allows for complete manipulation and management of the principal source of flavour, the barrel. Woodford is also the only bourbon producer to triple distill its spirit in copper pot stills. This gives a cleaner and more refined new make of 79% abv. Limestone rich well water is used throughout the distillery and sour mashing is practiced. This is an altogether different sort of bourbon distillery.

To taste the fruits of Woodford’s labor join us for a rare opportunity to sample these very limited bourbons. This FREE tasting will commence at 6pm on the 19^th of April so make sure you are here early as stocks are extremely restricted.

Labrot & Graham Woodford Reserve Bourbon Whiskey

Opening on the nose with cream toffee and honeycomb that waft through spicy charred oak and old leather scents. The palate starts with rich spiced honey and sweet corn making way for a dry mid palate that offers toffee, white pepper and brown sugar. The finish brings rye spice and sweet charred oak. A bourbon of great depth that has only improved in depth over the last few years.

Labrot & Graham Woodford Reserve Master’s Collection Maple Wood Finish Bourbon (50.2%abv)
“Sugar maple trees have a complex natural chemistry, rich in calcium, potassium and other minerals, but they are best known for their flavorful sap which contains as much as 3% sugar. Though it was thought that whiskey barrels could not be crafted from sugar maple wood, our Brown-Forman Cooperage has done just that.” - Chris Morris, Master Distiller

Finishing in sugar maple barrels has bestowed this bourbon with a noticeably different disposition. These maple bourbon casks are toasted not charred, contributing cinnamon and maple elements which are supported by top notes of chocolate, muscavado sugar and baked apricots. The nose also offers rum and raisin nuances, maple syrup and polished leather. On the palate, this bourbon is full bodied with the maple wood showing prominence and bringing with it cedar, cinnamon, hazelnut and almond pastries. This offering fades into spiced maple syrup and leather with an all maple wood finish of stonefruit compote and baking spices. A one of a kind bourbon with a fantastic composition to be explored.

Labrot & Graham Woodford Reserve Master’s Collection Seasoned Oak Finish Bourbon (50.2%abv)
“Barrels play a critical role in producing bourbon, with approximately 70 percent of the spirit’s flavour and aroma – and all of its colour – provided by the oak barrel. As the rough oak staves are exposed to seasonal weather changes and subsequently dried, this natural cycle develops a new range of flavours in the wood. This seasoning progression changes the wood by reducing tannins and ultimately creates a new range of flavour compounds.” - Chris Morris, Master Distiller

As the only Bourbon distiller to craft its own barrels, Woodford reserve can maintain complete control over the manipulation of their barrels. An industry standard for bourbon barrels is 3- 5 months seasoning. The Barrels used for the ‘Seasoned oak finish’ is seasoned for a whopping 3 -5 years, the longest in the industry. An ominously deep mahogany colour, this bourbon opens on the nose with complex aromas of clove, cinnamon, roasted nuts and fruitcake wrapped in a blanket of thick caramel and vanilla. The palate brings with it much of the attractive nose with the addition of a strong oak presence, dried fruits, blackberry jam and candy corn. The complex finish is velvety and long with lingering sweetness and anise infused wood. A bourbon of immense depth and power.

Posted in Uncategorized Tagged bourbon, FREE tasting

Badlands Brewery

Posted on 13 March, 2012 by Dave

Crafty Fridays Tasting: Friday March 16th from 5.30pm

“Passion and commitment can be tired and overused terms, exploited by overzealous sporting commentators, advertisers or politicians. It can take the occasional emergence of something original and great, an enterprise born of genuine hard work and love to remind us what these terms really mean.”

(Jon- Badlands Brewery)

Jon - Badlands Brewing

For those of you who have met the energetic and enigmatic Jon, you would have noticed the slightest glimmer in the corner of his eyes. This sparkle is not a mere trick of the light, but a burning passion for the skillful craft of brewing. Jon’s devotion to brewed beverages has manifested in his creation of Badlands Brewery situated in Orange. Since its inception no more than two years ago, Jon has been creating unique small- batch bottlings as well as his more readily available pale ale.

Join us this Friday the 16^th of March at 5:30pm to taste your way through the badlands range…

Badlands Pale Ale

Inspired by traditional summer ales from the heart of the English countryside comes the Badlands Pale Ale. With a fresh but soft palate this ale offers a unique fruity hint backed with a snappy bitterness. A great easy drinking Pale Ale.

Badlands ‘Man Singh’ Pale Ale

A serious Pale Ale not for the faint hearted. This ale is big and brash in every direction with pungent fruity hops to give a firm backbone and with great malt complexity. Aromas of hickory, hay and earthy grass notes make an intriguing offering which is sure to tantalize. Well balanced this pale ale has an effortless power with great finesse.

Badlands London Porter
A robust English Porter with a roasted malt character that dominates. Dark and delicious, this porter offers flavours of chocolate, rum, roasted nuts and orange. The distinct flavours originate from the unique blend of five malts used.

Posted in Uncategorized Tagged craft Beer

Redbreast Irish Whiskey – the answer for St Patrick’s Day in Sydney

Posted on 9 March, 2012 by Dave

Red Breast Irish Whisky: We have the 12yo & 15yo in-store

St Patricks day is an occasion for throwing caution to the wind and boisterously enjoying the company of your fellow men. Celebrate the great day in green by picking up one of the truly remarkable whiskies Ireland has to offer.

There are only limited quantities of Redbreast available in Australia.

REDBREAST 12 year old, 96 pts Jim Murray (Whisky Bible 2012)
Redbreast is the only 12 Year Old Single ‘Pure Pot Still’ available in Ireland. ‘Pure pot still’ refers to the use of both malted and unmalted barely (40% and 60% respectively) in its mash bill. The 12Yo is matured in ex- Oloroso sherry casks.

Opening with a complex nose of typical Christmas cake, greasy toffee, bacon fat, creamy vanilla and spicy coconut. The palate brings an unctuously oily texture with a firm mid-palate. It offers flavours of muscavado sugar laced with sherry influence, toffee and more buttery coconut. The finish is very long with an oily, spicy character that leads into flavours of mixed herbs and licorice.

REDBREAST 15 year old, 94 pts Jim Murray (Whisky Bible 2012)
Keen eyed punters may have noted that the 15YO is adorned with the terms ‘Single Irish pot still’ as opposed to the ‘Pure Pot Still’ attached to the 12YO label. If you are such an observant dramhead, you may sleep better at night knowing that the 15YO is just as much a ‘Pure Pot Still’ expression as the 12YO. The Redbreast 15YO is matured in a combination of ex- Oloroso Sherry cask and ex- Bourbon barrels. Bottled at 46% abv and non-chill filtered, this expression offers even more definition and depth than the 12YO.

Slightly more closed on the nose than the 12YO but with a more lush character. The 15YO opens on the nose with chocolate, banana split, cherry cola, raisins and berry pie. Some woody spice offers cinnamon, nutmeg and ground ginger nuances. The palate brings the usual swaths of creamy texture and oily accents, offering salted walnuts, figs and roasted toffee. The mid palate sees the upfront spiciness of the pot still burst forth with some deep oak tannins. The finish is dominated by cherries and cocoa. A fantastically deep expression.

Posted in NEWS & REVIEWS Tagged Irish whiskey

Kilchoman Distillery – A Tasting Review

Posted on 5 March, 2012 by Dave

It was with great anticipation and excited patience that a select group first encountered Anthony Wills, founder and owner of Kilchoman Distillery. It has been a long road for Anthony, initial planning for the Islay distillery starting in early 2001. It took him 4 years to raise the intimidating sum of 4.5 million pounds from over 30 private investors to set up his distillery. As Anthony quips “people thought I must be either very brave or very mad.” This is a man driven by a dream and an ardent passion for this region’s smoky elixir. Anthony has taken it upon himself to prove to the world that “young Islays can make great whisky.” Subsequently, the ambition of Kilchoman is to create light, fruity and floral Islay whiskies with all the typical peat elements that this part of the world is most famous for.

It was with this mission in mind that global whisky consultant Jim Swan was contracted to oversee the production of the Kilchoman still. With a small boiler to increase contact with the copper, a long neck and a medium sized boil bulb (to increase reflux), the Kilchoman still produces a slightly sweet and floral new make. The foreshots run is a miniscule 5 minutes, producing a final spirit of between 74-65.5% abv with a light softness to it. So convinced of the purity and quality of his new make spirit, in 2006 Anthony toured the world showing his pure spirit to any with interest and to great acclaim.

The use of casks at Kilchoman is also noteworthy, using an interesting combination ex-bourbon barrels (from Buffalo Trace) and sherry casks (both American Fino and European Sherry). A number of Kilchoman expressions demonstrated layers of minerality on the finish, intermingling soft ocean spray with biting iodine. In time no doubt these assertive characteristics will be overcome by more prominent barrel complexity and will render a more hearty finish than is posible at present.

There were two particular expressions that stood out on the evening. Both the ‘Inaugural 100% Islay’ and ‘Summer 2010′ were favoured by the seasoned dramheads of the tasting. The ‘Inaugural’ is an interesting whisky in that it shows a number of the raw qualities of the range, highlighting the stylistic decisions made by distiller and owner. In particular, a well articulated expression of Islay peat on the nose allows its drinker to wallow in kipper, wet earth and medicinal iodine.

Kilchoman ‘Inaugural 100% Islay’ 50% abv (Bottled 2011)
As described by Anthony Wills (owner and founder of Kilchoman), this whisky is “100% Islay from barley to bottle.” Opening on some very expressive notes of freshly kilned barley, salted kippers, bushfire and damp peat (distinctly Islay). Floral and fruity notes sit just beneath this well-defined smokiness, offering peardrops and apple peal while paraffin oil and coastal breeze broaden the nose. The addition of water brings coal smoke and ash into the peaty elements along with stewed peaches. On the palate these fruity offerings merge with an antiseptic character to give more depth even though at 3 years old there cannot be too much more complexity. A clean and balanced style, the palate finishes with a firm sherry influenced salinity and more fishy smoke.

(Signed bottles by Anthony Wills also available- please contact the store for details)

Posted in NEWS & REVIEWS Tagged Islay, whisky

Review – Tomatin Whisky Tasting

Posted on 5 March, 2012 by Dave

Graham Nicolson - Tomatin Distillery

It was with great interest that a group of whisky minded folk gathered to sample the Tomatin range at their masterclass, here at the Oak Barrel. The masterclass was to be lead by the very Scottish Graham Nicolson, the global brand ambassador for Tomatin.

Tomatin is a distillery that is fresh to Australian shores having only been released nationally at the Oak Barrel in December last year. Accordingly, there was much excitement to see the styles and quality of this distillery. The tasting opened with two great value blends, the Antiquary ‘finest’ and 12Yo with the former a preferred choice. The crowning jewel was the Tomatin 40YO which was produced from only seven barrels dating from 1967. This 40YO expression was a clear favorite on the night, with a sumptuously luxurious nose that deserved a moment to pause and reflect.

Posted in NEWS & REVIEWS Tagged review, tasting, whisky

Crafty Fridays in March

Posted on 23 February, 2012 by Dave

Following the roaring success of our expanded craft beer range, we have decided to bring the wonder of these amazing brews to the masses. Enter CRAFTY FRIDAYS, showcasing a small selection unique micro-breweries with four FREE instore tastings in the month of March from 5.30pm. A not to be missed series of tastings that survey some of the leading producers in Australia and the UK…

Starting this awesome series of tastings is a small selection of UK imports. Each of these delectable brews are extremely unique, offering something vastly distinct to other breweries worldwide. These are quality brews which are not easy to obtain down under, so for a fantastic beery experience…just remember CRAFTY FRIDAYS

MARCH 9^TH– UK Imported

Badger Blandford Fly Ginger Ale (5.2%abv)
Local folklore has it that the only remedy for the bite of the infamous blanford fly is zingibain, a constituent of ginger. Accordingly, locals endeavored to deliver this antidote in the most pleasant way they could find and in typical English fashion, found it was ale. The inclusion of ginger in this ale made their cure so agreeable that locals claim that the fly swarms all year round- without any detriment to the locals.A light tawny hue with slight head retention, this ginger infused ale offers scents of cinnamon, clove and ginger. A malty flavour on the palate akin to shortbread broadens into flavours of tangerine, ginger Snaps and lifted spice. A fruity style of ale with nice balance and refreshing vitality. A perfect accompaniment with spicy Asian foods or Indian curries.
Brakspear Triple Ale (7.2% abv)
An immediately interesting beer for the detail and transparency of its packaging. Starting with the front label, a unique bottle number can be found at the base offering a unique insight into the company’s philosophy that each bottle matters. The back label also offer a swath of information including a quote from the head brewer Jeremy Moss: “Thanks to the two fermentations in the Brakspear ‘Double Drop’ system and another in the bottle, this highly aromatic and satisfying strong beer delivers its rich flavour with subtlety and balance”.
This is a rich, intense and greatly generous Triple with swathes of malty, biscuity and hoppy character. The nose offers pungent honey, bready malts and full hoppy aromas. On the palate this is a big beer with butterscotch, vanilla and a fruity tang dominating. A fantastically powerful beer with massive flavour to offer.
Wychwood Brewery King Goblin (6.6% abv)
“ A beer enlivened by the energies of the universe, when the elements are converging into a harmonious alignment. Truly a brew fit for celestial majesty.” - Wychwood BreweryThis beer is only brewed on a lunar full moon. A clear copper hue, with a solid off-white head and with moderate retention. Aromas of roasted nuts, bready malt, caramel and fresh grassy hops build in your glass. A deep palate with sweet malt character, dark fruit, figs and mild chocolate. Fresh hops lend a slight bitterness to the fruity finish. A classy beer that is

MARCH 16^TH – Badlands Brewery from 5.30pm
“Passion and commitment can be tired and overused terms, exploited by overzealous sporting commentators, advertisers or politicians. It can take the occasional emergence of something original and great, an enterprise born of genuine hard work and love to remind us what these terms really mean.” - Jon, Badlands Brewery

Pale Ale
Inspired by traditional summer ales from the heart of the English countryside comes the Badlands Pale Ale. With a fresh but soft palate this ale offers a unique fruity hint backed with a snappy bitterness. A great easy drinking Pale Ale.
‘Man Singh’ IPA
A serious Pale Ale not for the faint hearted. This ale is big and brash in every direction with pungent fruity hops to give a firm backbone and with great malt complexity. Aromas of hickory, hay and earthy grass notes make an intriguing offering which is sure to tantalize. Well balanced this pale ale has an effortless power with great finesse.
London Porter
A robust English Porter with a roasted malt character that dominates. Dark and delicious, this porter offers flavours of chocolate, rum, roasted nuts and orange. The distinct flavours originate from the unique blend of five malts used.

MARCH 23^RD – Dalgety Brewing Company
An easy 14 kilometers from Berridale in the Snowy mountains lies Dalgety, one of NSW’s truly great undiscovered craft breweries. This brewery started production 2008 after a government grant allowed the owners of Snowy Vineyard Estate to expand their premises into a tasting room, cellar door and restaurant. The brewery was a logical progression from there, aiming to offer their clientele a uniquely Snowy Mountains brewed beverage. All water used in the brewery in in the final beer is pumped overland from the Snowy river. Hops have recently be planted on site at Dalgety and have made their way into recent batches. Additionally, all grain is crushed on site with beer being kegged or bottled by hand. This is a truly hands on operation with great care taken to see a quality final product.

Pale Ale
This Pale has great citrus, really in your face! Dalgety use the unique Nelson Sauvin hops to give it the great aroma and punchy bitterness. Once you’ve tried on you cant stop. This one makes it hard to encourage the responsible service of Alcohol!
Strong Ale
Not for the light hearted this is a 6 course meal in a glass! A traditional malted barley base with a combination of Hallertau Hersbrucker and Pacific hops. Strong upfront and lasting flavours 6.5% abv
Smoked Porter

MARCH 30^TH – Two Meters Tall
Two meters tall is one of those truly rare breweries where they do everything the right way. Quality and freshness are the main concerns of this micro-brewery, sourcing all its barley and hops from their onsite farm or from friendly local producers. Owner, farmer and brewer Asley Hunington describes Two meters Tall as brewing on the ‘lunatic fringe’ yet there is upmost care and consideration taken in the selevtion of materials and the process conducted. The culmination of this quality focused production is a fantastically ‘real’ tasting beer with batch-to-batch variation announcing the artisanal nature of this brew.

Forester Bitter Amber Ale (5.5%abv)
Featuring Pride of Ringwood hops procured directly from the kilns of the last working hop farm in the Forester Region of North East Tasmania. This is a refreshing and versatile, fully flavoured, bitter ale.
Real Ale (5.2% abv)
Wheat & barley malts are used in this ale along with old, noble aromatic hop varieties grown on the banks of the Derwent River which are no longer commercially available. Bottle conditioned and without filtration, this beer shows classic bready characteristics overlayed with very fresh grassy hops. There is a strong seem of citrus both on the nose and on the palate, giving this beer great structure and refreshing vitality. A serious beer not meant for serious contemplation.

Cleansing Ale (5.3%abv)
Another fantastic brew from one of the leaders in grassroots boutique brewing. As the name suggests, this is a refreshing ale which despite some vibrant acidity has more depth then one would expect. The nose opens with aromas of sappy grass, caramelized lemon peel, dusty chamomile and fudge. The palate is a different beast, full and rich while heavily structured and neat. Finishes with the unfiltered powder of its creation and a light bitterness. Finally a refreshing beer with actual substance!

Posted in Uncategorized Tagged cider, craft Beer, FREE tasting

Feel the Spirit: Bakery Hill

Posted on 23 February, 2012 by Dave

When: Thursday March 15, 2012, 6-8pm

If you are somehow unfamiliar with David Baker’s easy demeanor and iconic whiskies, then you are seriously missing out. Bakery Hill emerged in 2004 as one of the cutting edge producers of Australian whisky. Indeed, David has been at the forefront of educating, informing and generally wetting the palates of ‘dramheads’ across the country for many years now.

Join us for a free tasting of Bakery Hill with the owner and distiller himself, David Baker. This is a great opportunity to meet one of the leading lights in Australian whisky production. He will be showcasing his ‘Classsic’, ‘Double wood’ and ‘Peated’ expressions.

For a detailed look at Bakery Hill, follow Joel’s excursion to the distillery…

Bakery Hill Classic Malt, 46% abv
“…easily the most stylish Australian malt I have found.’ Jim Murray’s Whisky Bible 2004.

A fragrant style of whisky akin to a citrusy Speyside. The American oak offers complexity on the nose with sweet, layered elements of baked apples, pear drops, spiced honey, a hint of cider and vanilla custard. The palate builds in intensity offering ginger, lightly prickly oak and a myriad of spices including cinnamon and nutmeg. The finish is complex and drying with a leathery aftertaste. BUY ONLINE

Bakery Hill Peated Malt, 46% abv
Lightly peated, this whisky has a profile more akin to a full-bodied Speyside rather than a salty Islay. The nose offers a restrained peaty expression with layered earthy tones that seamlessly blends with an old leather character. The nose also displays some lighter notes of butter, boiled lollies and fruit tarts. The palate unveils the broader earthy peat layers, complimenting tobacco elements to give understated depth. A long and complex finish showcases the masterful use of peat. BUY ONLINE

Bakery Hill Double Wood Malt, 46% abv
This example has been matured in American oak ex bourbon casks and finished in French oak, imparting a well-rounded complexity seen in few single barrel malts. The colour is a burnished bronze that offers a glimpse at the smooth yet deep nature of this whisky. A feminine style of whisky that is elegant and poised whilst still full and complete. It reveals a nose of dried apricots, coconut, golden syrup, fruitcake and a hint of cloves. There is an underlying sweetness to the palate which unveils orange marmalade and nougat nuances. The subtle oak influence compliments the dried fruit characters, drawing them into a long and lingering finish. BUY ONLINE

Posted in Uncategorized Tagged Australian whisky, FREE tasting

An Adelaide Hills Secret

Posted on 21 February, 2012 by Dave

Dave lets us in on an Adelaide hills well kept secret…

Through the undulating hills of Adelaide and up a dirt track lies one of the true hidden secrets of this mysterious wine region. A single, modest sign announces this humble producer only a few kilometers from the largely unknown town of Gumeracha. Protero is the winery name and soulful quality is the game…

The cellar door itself could easily be confused for the local fresh produce market with crates upon crates of quality produce neatly stacked within the pristine iron clad shed. An unassuming Frank greets me at the door with a disarmingly charming flash of pearly whites. Frank and his wife Rosemary bought this property to grow fresh produce and as a way of fostering a ‘quiet’ retirement, yet his lifestyle is anything but. Frank’s care and meticulously kept vineyards and grounds are apparent even from a distance. He is one of those rare vignerons who has a unique affinity with the land. All his produce (including his wine) is 100% organic/ biodynamic and the sheer quality of the fruit shines in the final wines. This is wine of true rustic soul, the effortless polish of the wines leaving me gobsmacked.

Protero Chardonnay, Adelaide Hills (Gumeracha), 2007
An unoaked example of a modern Chardonnay, this wine is generous in ways that other examples of unoaked chardonnay can only contemplate. Round and offering but with some balancing acid throughout, aromas of ripe stone fruit, nashi pear, melon and minerals build in the glass. The palate is creamy, with some clean purity but without the tautness one could expect. A very ‘now’ wine that shows what unoaked chardonnay is all about.

Protero Merlot, Adelaide Hills (Gumeracha), 2006
A rare example of 100% Merlot as most Merlots on the market contain a smattering of cabernet for structure. This is an enchanting wine that is honest and giving. Aromas of spicy earth, wild blackberry jam, violets and undergrowth burst forth. The palate is unctuously round and velvety with a complex charm. Unfiltered and unfined, this is the sort of Merlot that converts the non-drinkers of this variety.

BUY ONLINE!

Posted in Articles & Reviews Tagged Adelaide Hills, review

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