On one of his trips over to Ireland, he was at the Midleton Distillery, home of the most famous Irish single pot still whiskeys, and he thought why is no one in Australia making single pot still whiskey? It was then that John told his wife he would go back and be the first. After getting a job in the industry he quickly realised he loved all the aspects of creating whiskey. I worked my way up to managing a distillery, as head distiller, and met the person who shared his dream of producing triple distilled single pot still whiskey. Damian Mackey became John's mentor and good friend, and they made plans to start making Tasmanian versions of this iconic Irish style of whiskey. Damian and John used different mash bills of malted barley, unmalted barley and oats. They made different “cuts” during the distilling process, and used very different barrel regimes so as to have they're own styles.
This carefully constructed whiskey is a real treat on the nose. It’s a full chewy, thick whiskey that is uplifting at the front of the palate with a nice thick creamy texture that fills the mouth and covers the middle palate with its lovely oils. It then explodes flavours through the back for a long finish that just keeps giving. The “pot still” spice and full creamy mouthfeel (indicative of that unmalted barley ) are a lovely addition. It’s bottled in its natural state with no added colouring and without chill filtration as the first ever release of a Tasmanian single pot still whiskey that meets the Irish technical file. In fact, it’s an Australian first-of-its-kind.
We hope you enjoy this whiskey as much as we do!