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Single malt. Single cask. Small batch. Hillwood is a contemporary Australian whisky. Made in the tradition of Scottish single malt, but given a distinctive edge from the wild Tasmanian landscape and their artisanal family approach. A Single Cask, Tasmanian Single Malt Whisky, Non-chill filtered, directly from the Cask. Port Cask aged in French oak wood. Approximately 30-34 bottles produced per batch and bottle at cask strength. Aromas of toasty butterscotch toffee and malt with notes of roasted almonds, Rich fruit cake and plum pudding. A thick, oily, oaky palate with dried fruits and dark chocolate. The dram builds across the palate to a big, full and zesty peak. The finish is long, warm, and comforting with clean dry and lingering spiciness. Takes a little water very well with more viscosity and marzipan notes developing as it rests in the glass.

Single malt. Single cask. Small batch. Hillwood is a contemporary Australian whisky. Made in the tradition of Scottish single malt, but given a distinctive edge from the wild Tasmanian landscape and their artisanal family approach. A Single Cask, Tasmanian Single Malt Whisky, Non-chill filtered, directly from the Cask. Sherry Cask aged in French oak wood. Approximately 30-34 bottles produced per batch and bottled at cask strength. On the nose are classic oloroso sherry cask, offering a rich and sweet-spicy flavour. Big and fruity palate with nuttiness, it speaks with Authority. A white pepper, oaky, and long finish.

A new release from The Macallan and one we were thrilled to learn of. Matured in a combination of American and European Sherry oak almost 50:50, though slightly weighted towards American oak ex-Sherry casks. New oak is shipped from America across to Spain, where expert Coopers craft casks. These casks are then sherry seasoned before traveling to the Speyside distillery to mature for twelve years. These whiskies are then united with counterparts aged in sherry seasoned European oak casks. The result is, as you might expect nothing short of seamless. On the palate youll find some spice along with some green fruits though the meat of the palate remains true to style, featuring fat caramelised sultanas, vanilla and wood spice. Double Gold | 2017 San Francisco World Spirits Competition. Free Standard Delivery when you spend $150 on Wine & Spirits Online.

Kurayoshi are one of a few Japanese small-scale craft (or Ji) whiskies to be released in Australia. Created in the shadow of Mt Daisen, at the Matsui Distillery, the whiskies benefit from the mountain’s crystal clear waters and over a century of expertise. The blenders here often combine malt whisky from Scotland with locally produced whisky. This is not an uncommon practice in Japan, and the exact breakdown typically remains undisclosed. Tasting note: Polished copper. Not vastly different to the 8 year old, showing the same subtle Summer yellow fruits, only softer again and with delicious succulence, a bigger finish and better length. It's delicately oily with cocoa-dusted stewed fruits and buzzing spices through the finish. The balance is perfect here, and it feels older than it actually is. Pick of the bunch. 43% Alc./Vol. Non chill filtered.

Kavalan have launched a new expression matured in three different Sherry casks, namely oloroso, Pedro Ximénez (PX) and Moscatel casks. Senior Blender, Zerose Yang adds, “Its main character, the dried fruits of the oloroso cask, are embellished with the sweetness of PX and Moscatel casks... The resulting liquid offers notes of cinnamon, candied smoked plum, and citrus, layered with a nose of berry, tropical fruits, and longan, alongside a dash of honey, chocolate, and toffee on the palate." For those who are used to the distillery's extravagant cask strength expressions, this takes a step back. The nose presents an attractive array of dried fruits and plummy malt, mingling with sweet spices. It's an accessible, middle weight style, with a convincing sherry lick and an appropriate dash of spice. You can't really fault the balance, but in the context of what this distillery is best known for, it's Kavalan light. 40% Alc./Vol.

Nicks import pricing. Elsewhere pay $190. Fuyu means "Winter" in Japanese. This three year old blend is a run of around 6000 bottles made from 50% malt and 50% corn plus a little wheat from Honshu island. Initially aged in American oak barrels, before bottling it was transferred into Mizunara casks for six months, adding those elusive characteristics that makes this wood prized (and expensive). Suntory began to experiment with Japanese Oak ( Quercus mongolica ) after the Second World War when supplies of foreign oak were difficult to source. It made a far from ideal vessel: Mizunara's loose grains tended to cause leakage, and also created challenges in terms of timber selection and cooperage. Blenders at the time had few kind words to say about the wood. It's scarcer than European and American oak, notoriously expensive, and to top it off, the trees are harvested at around 200 years old (compared to around 75 for American/European oak). For drinkers, the obvious question is "Does Mizunara oak give a distinctive flavour to whisky?" The consensus is that it tends to offer a more definite coconut aroma. Other sources suggest the wood contributes attractive sandalwood notes. According to the producers, in this bottling, expect notes of coconut, caramel, smoke, and cooked fruit. 45% Alc./Vol.

A fabulous Rye Mash spirit from the Widow Jane folks over in Brooklyn! The spirit is placed in casks which were previously used to age Widow Jane 10 Year Old bourbon, though new oak and apple wood staves have been added as well. A fabulously balanced blend of spice and fruity sweetness. Citrus peel and tangy tropical fruit leads into cinnamon, cut grass and apple blossom, with peppery oak, baked apples, brown sugar and homemade jam.

Tasting note: [15ml sample] The second whisky in the Concertmaster series is aged in the distillery’s own special reserve of refill casks, then finished in the Spanish ex Sherry casks. Moderate aromas of dried fruits, in particular, dried mango followed by a touch of banana. Medium-dry rather than sweet, accessible, well rounded and with solid depth at this ABV, instead of traditional sherried notes, blueberries come to mind, especially at the finish where the impression is enhanced by fresh acidity. 40% Alc./Vol.

Iron House Distilleries Tasman Whisky Bourbon Cask Single Malt Whisky was aged 4 years in ex Markers Mark American Oak barrels. Aromas of raisin and rum come through with subtle hints of vanilla and a spiced herb oak undertone. A palate of buttery warm caramels heat, hazelnut and oak finishing with sweet dried fruits. A long finish with spiced oils and bourbon heat. Iron House Distillery is located at the edge of the Tasman Sea, where the old droving Hut Iron House once stood watchful.

Iron House Distilleries Tasman Whisky Port Cask Single Malt Whisky was matured in port barrels sources from Portugal and re-conditioned in Tasmania. Aged for 4 years, this whisky has a reddish orange ember hue in the glass. The nose has aromas of bold red wine, stone fruit, and buttery, but with a sweetened spiced aroma. This continues to the palate with flavours of dried dark fruit, red berried wine, orange zest, hazelnut oak warmth with hints of ruby tobacco sweet dark chocolate. Iron House Distillery is located at the edge of the Tasman Sea, where the old droving Hut Iron House once stood watchful.