Tasmanian Whisky Week is a special time of year. A celebration of craft, community and creativity, it brings together whisky makers and whisky lovers from across the state and beyond.
Each year, we create a limited release for the occasion. Something distinct, small-batch and full of character. This year, that release is our Roasted Malt Release.
This single malt was crafted from a mash bill of distillers malt, crystal malt, and chocolate malt. These specialty malts, more commonly used in brewing, impart rich notes of caramel, toffee and cocoa to the spirit.
After ageing for four years in small French oak casks, this whisky was finished for a further 12 months in stout casks. This maturation process highlights the value of creative local collaboration. The finishing casks (Pedro Ximénez Sherry barrels) had previously been used at Launceston Distillery to mature our single malt. We then passed them to Du Cane Brewery to age their bold Whisky Barrel Imperial Stout. Eventually, these distinctive casks returned to Launceston Distillery, further enhancing the character of our Roasted Malt Release.
With floral aromas, sweet malt character, and warming notes of caramel, milk chocolate and Savoiardi sponge, this release offers a smooth and complex drinking experience. Non-chill filtered and bottled at 50.3% ABV, it is a whisky of true character.
Limited to just 400 bottles.
500 ml Bottle, 50.3% ABV
$170.00 Plus Shipping
Tasting Notes
Colour
Deep copper.
Taste
Abundant, smooth and warming with caramel, milk chocolate, toffee and malt enveloping the palate. Delicate and pretty notes of evening primrose flowers, fresh beeswax, hop flowers, malty crème anglaise and Savoiardi sponge fingers. There are delicate echoes of a warming porter or stout, adding depth and complexity to the palate.
Nose
An enticing and intriguing nose of sweet floral notes, lanolin, honey and hops, with a malty caramel and toffee scent.
Finish
A smooth lingering finish, light and pretty with the delicate floral and malt characteristics gently dissipating.
