Heartwood Devil May Care 14 Year Old Cask Strength Tasmanian Malt Whisky

$925 AUD

A fourteen year old from an ex-Bourbon barrel, distilled in June 2000 and bottled in March 2015. Only 180 bottles produced. Distilled at Tasmania Distillery (producers of Sullivans Cove) and matured in bourbon cask HH359. Pre-sold completely upon release, this was one of the most highly sought after Heartwoods.

Tasting notes:

Nutty, rock melon, maple syrup, rose water. Toasted almonds, glue, rubber, fruit, dried figs… Huge vanilla finish. Very good. (greywhisky.com)

Brilliant gold. Shy at first, with heady and prickly alcohol; gradually yields enticing scents of peppermint barley sugar over a base of deep vanilla. Builds further with dark chocolate and praline. Mildly bittersweet with nipping spices; mid palate offers some relief with a delicious injection of sugar in the form of sponge cake, praline and marzipan. Achingly intense to finish. Ends gently bitter, chocolatey, spiced up and with good length. (Nick’s Wine Merchants).

 

This product is located in Australia.

Distillery

Heartwood

Heartwood is the creation of whisky connoisseur extraordinaire, Tim Duckett. He has been buying barrels of whisky from the various Tasmanian distillers for a considerable number of years and then bottling them, after careful tasting and nosing, to produce some wonderful expressions with highly imaginative names and lovely labels to match.

 Duckett is, in effect, the leading independent bottler of Tasmanian whiskies and, as such, deserves a very special place in the Tasmanian whisky story, not least because he has brought to the table an element of excitement and expectation, which might never have existed without him. His knowledge is more than matched by his enthusiasm, which gets wrapped up in a certain poetic flare as in the names of his whiskies and his highly imaginative descriptions of them.

 Who else other than Duckett would draw on Jurassic Park to describe his whiskies! Thus, the long necked and long-tailed brontosaurus beautifully depicts a whisky that starts off a bit thin but then quickly broadens out to a thick body and then gradually tails off to a rather long finish.

 Tim’s creativity does not end there because he also marries or blends different casks of whisky to produce something that is peculiar to his particular vision of what makes a good drop. There is a tradition of this in Scotland and the result used to be called a “vatted malt” but is now referred to as “blended malt”. Whilst there is always the suspicion that this process might be used to absorb a poor whisky by masking it through blending it with something better, in the Heartwood case the end results speak for themselves.

 To give full credit to, and due recognition of Tim Duckett’s efforts, we can do no better than provide here a modest inventory of some past examples of the Heartwood product range, none of which is, as far as we know, available on the open market.