A Quarter of a Century of Whisky Perfection
If you think great whisky only comes from Scotland, one of the world’s most awarded distilleries is celebrating 25 years of craft distilling – and it’s situated almost as far from the Highlands and Islay as is physically possible.
Doing anything well for 25 years is no small feat, but in the ever-competitive new world whisky game, reaching such a milestone is cause for celebration. Fortunately, the folks at Tasmania’s Sullivans Cove distillery not only know how to make a great dram – they were winners of the World’s Best Single Malt in 2014 (the first ever outside Japan and Scotland) and World’s Best Single Cask Single Malt in 2018 and 2019 after all – but also know how to celebrate in the very best way, with a series of coveted limited-edition drops.
Founded in 1994 on the shores of Hobart's Sullivans Cove, the distillery is the second longest running craft distillery in Australia and was the country’s first to gain "Liquid Gold" status in Jim Murray's Whisky Bible.
"We're never satisfied to rest on our laurels around here, so we're always trying to innovate and lead in the Australian whisky industry,” says head distiller Patrick Maguire. “In 2017, we were the first Australian distillery to ever release a single malt aged in a white wine cask, and one of the first distilleries to label our whiskies with "tawny" instead of "port" in line with the modern Australian fortified wine naming convention. We've recently laid down two full-sized casks of whisky coopered from Australian native hardwood, and this year we're also making a move away from any form of filtration, which will allow our whiskies to be enjoyed in their completely natural form."
To mark the distillery’s silver anniversary, Sullivans Cove is releasing a series of rare whisky bottlings, starting with Limited Edition Double Cask DC100, which marks the 100th batch of this award-winning single malt.
For this batch the distillery team has married several 18-year-old American oak ex-bourbon casks with two eleven-year-old French oak ex-tawny casks. The result is a whisky of incredible depth and texture due to the considerable age of the American oak casks, lifted by the bright sweetness of the French oak.
On the nose look for lots of banana cream pie, baked peaches, dried apple and ripe pineapples, along with vanilla bean, bay leaf, sweet malt, fine leather and an elegant floral note. On the palate you’ll find rich, sweet fruit, toffee apples, candied citrus peel and ripe plums as well as dark chocolate and beeswax, which bring an earthy element to the mix. Finally, the finish is bright with tropical fruits, earthier notes of malt grain and vanilla, and at the end a touch of sweetness and creaminess, making this the perfect addition to any budding whisky collection.