Last year we bottled our first ever limited release for Tasmanian Whisky Week - Flinders Island Peated spirit matured in a single Botrytis cask. It was a rogue barrel, something unlike any whisky we had produced before - big, punchy, smoky and sticky.
And it had a sister…
See there were two casks filled on that day back in 2020. One decanted and bottled for TWW 2025, the other stayed in the bond store, resting a bit longer until we decanted her earlier this year for the sequel, sister act 2, the Flinders Island Peated “Distiller’s Cut” Botrytis Cask. Similar, but notably different in it’s flavour profile. Bottled unfiltered at 58% ABV, this is another bomb of a single cask.
When I filled these casks I was expecting a distinctly different style of whisky. I love dessert wine, and Botrytis the way I know it is a lighter style, very different to a dark and rich port or sherry, something softer and brighter. I thought it would be a perfect complement to peated spirit. After only a few years, the samples we were pulling from these casks were dark, sticky, rich, and very savoury. I was shocked.
It took some time before I found a sweet spot with these casks. Over 5 years old their savoury note developed into a broad spice and saltiness, while the sweetness came forward and the balance started to marry. We ran many dilution trials on the spirit samples over time, but always came back to finding the best flavour at a high proof.
Long Live Tasmanian Whisky Week!