Hobart Tasmanian Single Malt Whisky - Third Release - 19-001 - Historic

Hobart Tasmanian Single Malt Whisky - Third Release - 19-001 - Historic

$225 AUD

50.3%

500 ml

The Hobart Single Malt Third Release by Devil’s Distillery is described as Batch Nº: 19-001 bottled on 3rd February 2019. There is a neck label attached to the bottle by string attesting to its 19-001 status and the entire ensemble comes in a generic Hobart whisky tube.

The liquid is a marriage of selected small ex-Lightly Smoked American Whiskey casks from Hillrock Distillery.

The details of the expression, including an individual bottle number, are on the side of each bottle.

Official Tasting Notes

Nose: Enticing caramelised brown sugar combined with virgin sugar cane balanced with notes of milk chocolate, peanut brittle and pecan pie. Sugar crusted shortbread bound with Christmas candy cane followed by hints of rye spice and light smoke.

Palate: A soft and creamy mouth feel with alluring red toffee apple, and summer orchard notes. Ginger, vanilla, caramel and biscuits consume the front palate with subtle nutmeg impressions. Nougat, Anzac biscuits and apple pie round out the palate with subtle notes of stone fruit, followed by softened chocolate.

Finish: A short yet delicate finish with flourishing citrus notes with hints of iced gingerbread, roasted peanuts and cotton candy. The light smoke comes through with notes of oak char, and a waft of smoke.

This product is located in Australia.

Distillery

Devil's Distillery

A colourful name for what is in many ways a conventional malt whisky distillery producing the “Hobart” single malt whisky along traditional lines with all the advantages which that entails. Whilst the distillery is suitably conservative in its approach to the making of its signature Hobart whisky, it is much more adventurous with its other spirits, but that’s another story, as is what lies behind its sister enterprise, the Tasmanian Moonshine Company with its barrel-aged new make (Tasmanian Malt). Both companies were the brain-child of local businessman, Rocky Caccavo.

Devil’s Distillery not only pulls together all of the recognisable components which make up a Tasmanian single malt but adds some interesting twists in terms of managing the distillation run so as to get the “middle cut” just right, and then the equally important maturation regime. Devil’s Distillery uses medium charred American oak barrels with a range of sizes from 20 to 100 litre capacity casks. The finishing casks are mostly European oak, which previously held fortified wines.