A little bit of Ireland here, reflecting Damian Mackey’s antecedents in that the spirit is triple distilled but as much in the Scottish Lowland fashion of Auchentoshan (near Glasgow) than anything found in the Emerald Isle.
Damian’s micro distillery started as a backyard shed operation at his home in New Town in Hobart, where he used un-peated barley and English ale brewer’s yeast to produce a spirit which was then matured in port casks. Distilling started in 2007 and the first bottling was undertaken in 2015. Triple distillation is believed to produce a lighter, smoother spirit, although it can rob the latter of some of the aspects of character found in the more traditional double distilled whiskies. It is a matter of taste.
The Mackey operation moved to larger premises at Pontville in 2016. What we are looking at here is a truly historical and ultra rare Tasmanian expression in the form of the Mackey First Release from the original site.